7. Healthy muffins
Bursting with banana and pineapple, and gently spiced with cardamom and cinnamon, these vegan crumble muffins make for a moreish afternoon snack.
Ingredients
- 275g wholemeal plain flour
- 100g traditional oats
- 30g flaked coconut
- 70ml maple syrup
- 1 tbsp ground flaxseeds
- 2 ripe bananas
- 150ml coconut milk
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp ground cardamom
- ½ tsp ground cinnamon
- 250g tin pineapple in juice, drained and chopped
Method
- STEP 1
Heat the oven to 190C/fan 170C/gas 5. Line a standard 12-cup muffin tin with muffin cases. Tip 25g of the flour, 20g of the oats and all the coconut flakes into a large bowl and stir together with a pinch of salt. Add half the maple syrup and stir with a fork until combined. Set aside – this is your topping.
- STEP 2
To make the flax egg, combine the flaxseeds with 3 tbsp of water in a small bowl. Let it sit for about 5 minutes until thickened. Mash the bananas in a medium bowl and whisk in the flax egg, coconut milk and the remaining maple syrup.
- STEP 3
Whisk together the remaining flour and oats in a large bowl with the baking powder, bicarb, cardamom and cinnamon with a pinch of salt. Pour the wet ingredients into the dry and stir together until just combined. Fold in the pineapple.
- STEP 4
Divide the batter between the muffin cases, then top the muffins with the crumble mixture. Transfer to the oven and bake for 20 minutes or until a toothpick inserted into the centre of the muffins comes out clean. Leave to cool for 5 minutes in the tins, then transfer to a wire rack to cool completely.
8. Berry and nut butter porridge
Packed with nuts, fruit and oats, this hearty bowl is perfect for a post-workout breakfast.
Ingredients
- 100g porridge oats
- 500ml almond milk
- ½ tsp ground cinnamon
- 2 tbsp runny honey or maple syrup
- 100g frozen berries
- 2 tbsp almond butter
- a handful whole almonds, chopped
Method
- STEP 1
Put the porridge oats into a pan with the almond milk, cinnamon and honey. Cook gently for 5 minutes, stirring, until the oats are creamy and cooked. Tip in the frozen berries and cook for 2 minutes or until warmed through. Stir through the almond butter, spoon into bowls and top with chopped almonds, to serve.