Vegan Blueberry & Banana Muffins for a Healthy Breakfast

Last Updated 28th February 2019

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 ShakeChia & 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

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

  1. Preheat the oven to 180C and line a 12-hole muffin tin with muffin cases.
  2.  Combine oat milk and apple cider vinegar.
  3. In a large bowl, combine flour, baking soda, Nutribuddy Breakfast shake and Chia & Coconut Porridge oats.
  4. Add the demerara sugar and coconut oil and mix until combined. Make a well in the centre of the mixture.
  5. In a separate bowl, mash the bananas until nearly smooth. Stir in the oat milk and apple cider vinegar mixture until combined.
  6. 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.
  7.  Tip in the blueberries and give it another stir.
  8. Divide the mix between the muffin cases, then sprinkle the tops with a tbsp of Chia and Coconut Porridge oats.
  9.  Bake for 18-20 mins until risen and dark golden.
  10.  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
Healthy vegan breakfast muffins

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!