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!
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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
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!