Vegan Banana Bread Breakfast Muffins with Pumpkin Seeds, Walnuts & Cinnamon
A perfect grab and go breakfast for those busy mornings - make a big batch on Sunday night and the future you will thank you! If you’re eating them at home, try warming them up in the oven then serve with a generous dollop of live yoghurt, fresh berries and some toasted seeds. This vegan recipe uses aquafaba (the juice from a chickpea can/jar), so simply drain into a bowl and use the chickpeas for lunch or dinner, or to make a batch of hummus.
Servings: 12-15 Muffins
Ingredients
5 ripe bananas (one for the top)
200g aquafaba
130ml olive oil
150g coconut sugar or unrefined brown sugar
200g buckwheat flour (gluten free if necessary)
150g ground almonds
1 tbsp ground cinnamon
1 ½ tsp baking powder (GF if necessary)
½ tsp baking soda
pinch sea salt
30g pumpkin seeds
30g chopped walnuts
10g raisins (*optional)
Method
1. In a food processor, add 4 bananas and the aquafaba and blitz until smooth.
2. Transfer to a large mixing bowl then add the olive oil and coconut sugar and stir through well with a wooden spoon.
3. In a separate bowl ad the buckwheat flour, ground almonds, cinnamon, baking powder/soda, and sea salt. Stir to combine then add the pumpkin seeds and walnuts and stir again. If using raisins add here too.
4. Using muffin cases if you have them, slot them into the muffin try then carefully spoon the mixture into each case to near the top.
5. Top each muffin with a slice of the remaining banana, a few pumpkin seeds and a sprinkle of sugar.
6. Bake for 25-30 minutes until golden. Leave to cool on a wired rack then enjoy. Can be stored in an airtight container for up to 5 days max. Don’t refrigerate as freshly baked muffins will rapidly dry out in the cooler temperature.
