What do you do when you run out of eggs when baking? Well, make vegan muffins or course.
For speed, simplicity and weekday breakfast ease, this muffins hit the nail on the head every time. Bonus for the fact that they don’t require popping to the shop for forgotten ingredients. They are made solely of the ingredients I have in my cupboards at all times.
They are made from my most straightforward and delicious vegan banana bread recipe, and are also topped with a delicious sprinkle of granola for texture and crunch. Making them totally breakfast appropriate.
I know a lot of you lovely people wanted an on-the-go breakfast recipe and I think this one hits the nail on the head. Potassium packed, not oversweet, deliciously soft and flecked with a delicate cinnamon sweetness. What more could you want from a morning muffin? It beats anything sugar-laden and shop bought, thats for sure.
I have just baked a big batch of these in preparation for speedy snacking for the week ahead. If you have any over-ripe bananas knocking about, I suggest you do too. There is nothing like a bit of restorative baking, especially on a grey day (like it is in London today)
If you don’t have any muffin cases, you can also bake the batter in a small loaf tin, for an epic granola-topped banana bread. A slab of that for breakfast, wrapped up to go is sure to make your work-desk neighbours little envious. A dollop of nut butter and a hot cup of tea alongside… Im sure you’d agree it is better than a bowl of cereal any day!
7-Ingredient, Easy Breakfast Muffins Recipe
If you want, you can swap the flour for a mix of white and wholemeal spelt. This will give the muffins more lift and bounce. Personally I like them fudgy and dense, (a little like a cross between a banana muffin and a sweet drop scone.) These are best sliced in half and spread with nut butter, exactly the way I like to eat them.
Makes 16-18 Muffins
- 225g wholemeal spelt flour
- 2 tablespoons ground flaxseeds
- 75g coconut oil
- 3 teaspoons baking powder
- 100g coconut palm sugar, or unrefined cane sugar
- 2 teaspoons cinnamon
- 3 ripe bananas, mashed to a pulp
- a pinch of salt
- a few handfuls of granola (100-150g approx) for sprinkling
Preheat your oven to 180 degrees celsius/ 350 degrees fahrenheit
In a small bowl, stir together 2 tablespoons flax meal and 6 tablespoons water. Let sit for 5 minutes to thicken.
Melt the coconut oil gently in a pan and add it to a large bowl with the mashed banana and coconut sugar. Mix well to combine.
Add the flour, baking powder, cinnamon, the soaked flax and a pinch of salt. Mix well to combine. If the mixture looks a little dry, add a dash of milk (or milk alternative, of choice) to loosen it to a thick porridge batter. You want it pourable, but not too moist.
Grease your muffin cases and place on a baking tray, then dollop a tablespoon of batter into each one. Top each muffin with a sprinkle of granola and place in the oven to bake for 15-20 minutes.
Or until golden and risen. Try to let them cool for 10 minutes, to avoid burnt tongues.
They will store in sealed tupperware (out of the fridge) f0r 3-4 days.