Let's admit it, sometimes we just don't get time to make and eat breakfast because we pressed 'snooze' a few too many times and end up leaving the house with an empty stomach. But that doesn't need to happen anymore! You can be a proactive human and make these muffins the night before and your stomach will thank you the next day. Just pack it away and eat in the car on your way to work or save it for your afternoon tea - an absolute life saver! Will also mention that they are incredibly moist and scrumptious and you may just want to keep going for another one.
Makes 11-12 muffins
Ingredients:
1 ripe banana, mashed
1 flax egg (1tsp flax meal mixed with 50 ml water)
1 tsp bicarb soda
1 cup self raising flour
1/2 cup wholemeal flour
1/2 cup coconut sugar (or any other sugar of your choice)
1 tsp cinnamon
1/4 rice bran oil (or canola)
2/3 cup almond milk
1 green apple, peeled and chopped into small cubes
Crumble topping:
3/4 cup quick oats
1 tbsp coconut sugar
1/2 tsp cinnamon
2 tbsp vegan butter
Method:
Pre-heat the oven to 180 degrees celcius. Mix the mashed banana, flax egg and bicarb soda in a large mixing bowl and leave to sit for 3 minutes.
Add the rest of the ingredients and mix well.
In a separate small mixing bowl, quickly mix the quick oats, cinnamon and sugar. Rub the butter into the oats with your finger tips till it resembles crumbs.
Grease a muffin tin with canola oil spray and add a generous table spoon of the muffin mixture to each of the wells (keeping in mind they will rise quite a lot). Repeat with the rest of the batter and top with the crumble.
Bake in the oven for 15-20 min or until they have risen and cooked through.
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