ORGANIC & NUTTY BANANA AND BLUEBERRY BREAKFAST MUFFINS
It's Veganuary so we thought we would show you a simple recipe to make at home using one of our vegan-friendly granolas.
Wholesome banana & blueberry breakfast muffins, topped with our Organic & Nutty granola.
Bake time: 18-25 mins
3 ripe bananas mashed (keeping the skins for a cheeky life hack)
¼ cup of maple syrup
2 tbsp ground flaxseed
½ cup of dairy free milk of choice
⅓ cup of melted and cooled coconut oil/ vegan butter or vegetable oil
1 tsp vanilla extract
1 ¾ cup of oat flour (we just simply blitz some oats!)
¼ cup of plain flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
1 cup of Rollagranola (we used Organic & Nutty)
1 cup of fresh or frozen berries (we used blueberries)
Preheat your oven to 375 degrees F/ 190°/ 170° fan and line a muffin tin with the muffin cases. We made our own using parchment paper!
In a large bowl mix together the mashed banana, maple syrup, ground flaxseed, dairy free milk, coconut oil and vanilla extract until well combined.
Add the dry ingredients and mix until just combined. Fold in the blueberries and the granola, leaving some to sprinkle on the top.
Divide the batter evenly between the muffins cases and sprinkle the tops with Rollagranola. Bake for 18-25 minutes or until a tester inserted into the middle comes out clean. Transfer to a wire rack to cool.
Tip: Make your very own fertiliser to use at home! Simply add your banana skins to a jug of water and leave to sit for about an hour before watering your house plants.
You could also try this recipe with any of our vegan friendly granolas! You'll never be throwing away your overripe bananas again!