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!
Jump To:
Vegan Blueberry & Banana Muffins for a Healthy Breakfast
Prep time: 10 minutes | Cook time: 30 mins | Makes: 16 | Vegetarian & Vegan
Ingredients
- 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
Method
- 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.
Nutritional Values
| Typical Nutritional Values | Per Muffin |
| Energy kj | 611 |
| Energy kcal | 145 |
| Fat (g) | 4.3 |
| of which saturates (g) | 3.1 |
| Carbohydrates (g) | 23 |
| of which sugars (g) | 5.7 |
| Fibre (g) | 1.7 |
| Protein (g) | 2.9 |
| Salt (g) | 0.35 |
| Nutrient Breakdown | Per 100g |
| Minerals & Trace Elements | |
| Sodium (mg) | 210 |
| Potassium (mg) | 162 |
| Chloride (mg) | 81 |
| Calcium (mg) | 87 |
| Phosphorus (mg) | 172 |
| Magnesium (mg) | 24.1 |
| Iron (mg) | 1 |
| Zinc (mg) | 0.54 |
| Copper (mg) | 0.09 |
| Manganese (mg) | 24.1 |
| Selenium (ug) | 1.1 |
| Iodine (ug) | 0.96 |
| Vitamins | |
| Vitamin A (ret eq) (ug) | 1 |
| Carotene (ug) | 5.7 |
| 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 |
| Niacin (mg) | 0.71 |
| Tryptophan (mg) | 48 |
| 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 |
If you do make these vegan blueberry & banana muffins for a healthy breakfast, make sure to take a photo and tag us on Instagram using #Nutribuddy!
