Fabulously fruit raspberry breakfast muffins
These delicious vegan raspberry breakfast muffins are a great way to change up how you start the day. They’re easy to make and are full of fruit and wholemeal grains. Sweetened with coconut sugar and banana.
Ingredients
- 2 large ripe bananas mashed
- 250 g spelt flour
- 1.5 teaspoon baking powder
- 0.5 teaspoon bicarbonate of soda
- 75 g coconut sugar or caster sugar if preferred
- 75 g sunflower oil
- 75 g oat milk
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar or lemon juice
- 150 g raspberries fresh or frozen
- small handful oats for topping optional
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6. Line a muffin tin with 12 muffin cases.
- Mash 2 large ripe bananas well with a fork
- Mix 250g flour, 1.5 teaspoons baking powder, ½ teaspoon bicarbonate of soda and 75g coconut or caster sugar together in a large mixing bowl.
- Put 75g sunflower oil, 75g oat milk, 1 teaspoon vanilla extract and 1 tablespoon apple cider vinegar in a separate bowl or jug. Mix well.
- Pour into the flour and mix until just combined.
- Add the mashed banana and mix again.
- Gently stir in the 150g raspberries.
- Spoon the mixture into your muffin cases and sprinkle a few oats over the top of each muffin.
- Bake in the oven for 20 minutes or until a toothpick inserted in the centre comes out clean.
Notes
Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 188kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 116mgPotassium: 94mgFiber: 4gSugar: 8gVitamin A: 30IUVitamin C: 5mgCalcium: 43mgIron: 1mg
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