When you think of muffins, you probably think high-calorie, sugar-packed, fat-ridden bundles of unhealthy goodness. They're the kinda food you'd eat every day if they weren't quite so naughty. Annoying, right?
Well, these vegan blueberry & banana muffins for a healthy breakfast have got you covered! They're low in sugar, low in calories and made with the Nutribuddy Breakfast Shake & Chia & Coconut Porridge oats for extra nutrients.
We like baking them up on a Sunday afternoon and having them as an on-the-go breakfast or healthy mid-morning snack throughout the week.
Here's why we think it's totally acceptable to eat these muffins as an on-the-go breakfast:
- Oats provide fibre, energy and keep you fuller for longer
- Chia seeds deliver huge amounts of nutrients with very few calories
- Coconut oil is high in healthy fats, which provides a quick source of energy and boosts your metabolism (yes, really!)
- Blueberries are packed with nutrients yet low in calories and give you a morning dose of antioxidants
- Skipping breakfast is awful for your body, mind and productivity - if you're often in a rush, having a stash of these is the perfect option!
Vegan Blueberry & Banana Muffins for a Healthy Breakfast
Prep time: 10 minutes | Cook time: 30 mins | Makes: 16 | Vegetarian & Vegan
- 300g self-raising flour
- 1 tsp baking soda
- 30g demerara sugar
- 30g Nutribuddy Breakfast Shake
- 50g Nutribuddy Chia & Coconut Porridge
- 2 medium bananas
- 1 cup oat milk
- 5 tbsp coconut oil
- 1 teaspoon apple cider vinegar
- 150g blueberries
- Preheat the oven to 180C and line a 12-hole muffin tin with muffin cases.
- Combine oat milk and apple cider vinegar.
- In a large bowl, combine flour, baking soda, Nutribuddy Breakfast shake and Chia & Coconut Porridge oats.
- Add the demerara sugar and coconut oil and mix until combined. Make a well in the centre of the mixture.
- In a separate bowl, mash the bananas until nearly smooth. Stir in the oat milk and apple cider vinegar mixture until combined.
- Pour the mix into the well and stir. The mix will look lumpy and may have the odd fleck of flour still visible, but don’t be tempted to over-mix.
- Tip in the blueberries and give it another stir.
- Divide the mix between the muffin cases, then sprinkle the tops with a tbsp of Chia and Coconut Porridge oats.
- Bake for 18-20 mins until risen and dark golden.
- Cool for 5 mins in the tray before lifting out onto a rack to cool completely.
|Typical Nutritional Values||Per Muffin|
|of which saturates (g)||3.1|
|of which sugars (g)||5.7|
|Nutrient Breakdown||Per 100g|
|Minerals & Trace Elements|
|Vitamin A (ret eq) (ug)||1|
|Vitamin E (mg)||0.47|
|Vitamin K 1 (ug)||0.07|
|Thiamin (B1 ) (mg)||0.18|
|Riboflavin (B2 ) (mg)||0.04|
|Niacin total(B3 ) (mg)||1.6|
|Pantothenic Acid (B5) (mg)||0.3|
|Vitamin B 6 (mg)||0.13|
|Folates (B9) Total (ug)||13.1|
|Vitamin B 12 (ug)||0|
|Biotin (B7) (ug)||2.9|
|Vitamin C (mg)||2.5|