This quick and easy vegan bake will give you delicious breakfast muffins every time
Prep time 15 minutes
Cook time 18 minutes
Nutrients per serving
- 60g dairy-free spread
- 100g smooth peanut butter *
- 75ml maple syrup *
- 150g plain flour
- 2 tsp baking powder
- 1 tsp salt
- 60g oats *
- 50ml almond drink *
- 3 very large ripe bananas, mashed
* Available at Holland & Barrett
Preheat the oven to 180°C/160°C fan/gas 4 and line a 12-hole muffin tin with paper cases.
Beat together the butters and maple syrup until light and fluffy. Fold in the plain flour, baking powder and salt, before stirring in 50g of the oats, the almond drink and bananas. Mix well.
Divide the mixture between the muffin cases, and sprinkle the remaining oats on top.
Bake for 16-18 minutes or until risen and golden.
Cool for 5 minutes in the tin before removing to a cooling rack. Serve while warm or allow to cool. Best eaten within a couple of days.
Liked these? Then you’ll LOVE this Vegan Breakfast Muffin recipeRecipe created by Natalie Thomson Nutrition information reviewed by Fiona Hunter