Tuesday, 9 April 2013

Blueberry, Banana and Cinnamon breakfast muffins- vegan, sugar free


These semisweet muffins are nutritious enough to be a complete breakfast.

This recipe was something of a first on two counts- 1: it was our first try at baking using "flax eggs",  and 2: it was also our first go at breakfast muffins. Nutritious brunches reign supreme in our house at the moment, as it is the school holidays and our kids are hard at work revising for exams. These light yet satisfying little bites of fruity goodness are packed with fresh fruit, protein, good oils and wholemeal flour but contain no sugar. This makes them kind of semisweet (warn your kids not to expect them to taste like cake!) and perfect to grab along with a hot drink for a quick, healthy breakfast on the move (if you've made some the night before, that is!) They have that breakfast-y banana-cinnamon taste, too.
We made about 24 little ones using fairy cake moulds, so if you make full-sized muffins you should get about 12.

400g organic wholemeal wheat flour
4 tsps baking powder
3-4 tsps ground cinnamon
2 small bananas, chopped finely
2 tabs sultanas
200g whole fresh blueberries
150ml cold-pressed rapeseed (canola) oil
400ml soya milk
50ml date syrup (or more of you want them to be more like cakes)
2 "flax eggs" (see this month's "How-to" for details)
  • Mix all the dry ingredients together (ie: the flour, baking powder and cinnamon).
  • Mix the oil, soya milk, date syrup and flax eggs together in a separate bowl or jug.
  • Stir in the fruit to the flour mixture.
  • Beat the liquid ingredients in; the mixture will be a little more dense than sponge cake batter, but you should be able to see the bubbles caused by the baking powder starting to form.
  • Spoon into paper cake or muffin cases (they rise a little, but more than half full is fine) and bake in an oven preheated to 180C until a thin skewer inserted into the centre of one emerges clean- about 15 to 20 minutes, depending on your oven.
  • When cool, store in an airtight container. They probably stay fresh for more than 24 hours but you'll be lucky if there's any left by then ;)







3 comments:

You are welcome to comment- feedback from you really helps me to decide what to post, and I love hearing from you- thanks :)