Healthy Vegan Muffins

Healthy Vegan Muffins
This recipe originally read ‘healthy vegan breakfast muffins’ because I love to eat them for breakfast – mainly because they don’t have any added sugar and pack in so much goodness in the form of apple, banana, and your choice of carrot, beetroot, courgette or sweet potato!
Icon_cookingtime_grey Created with Sketch. 30 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 12
Healthy Vegan Muffins

Ingredients

For the dry ingredients

  • 90g/1 cup rolled oats
  • 250g/2 cups whole wheat flour
  • ¼ tsp fine salt
  • ½ tsp ground ginger
  • 1½ tsp baking powder

For the wet ingredients

  • 2 medium or large apples, preferably sweet e.g. pink lady
  • 2 medium ripe bananas
  • 240ml/1 cup plant-based milk e.g. soy
  • 120ml/½ cup neutral oil e.g. groundnut
  • 180g/6oz sweet potato, carrot, courgette (zucchini) or beetroot

How to make

  1. Preheat the oven to 180C/360F. Line a 12-hole muffin tray with muffin cases.

  2. Blitz the oats in a food processor or blender to make a flour.

  3. Mix the oats with the other dry ingredients in a large mixing bowl and set aside.

  4. Use a food processor or fine grater to finely grate both apples. In a medium mixing bowl mash the bananas into the apples, then whisk in the plant-based milk and oil until incorporated.

  5. Use the food processor or a fine grater to finely grate the sweet potato, carrot, courgette or beetroot and set aside.

  6. Stir the apple-banana mixture into the dry ingredients until all the flour is hydrated. Try to mix as little as possible.

  7. Fold the sweet potato, carrot, courgette or beetroot into the mixture, again trying not to over-mix.

  8. Spoon the mixture into the muffin tray holes and smooth out with the back of the spoon.

  9. Bake any extra batter on another tray rather than overfilling the muffin tray.

  10. Bake for 30 minutes, rotating the trays halfway if the muffins are unevenly browning. Cover loosely with aluminium foil if they are browning too quickly.

  11. Test with a skewer to see that the muffins are cooked. If the skewer comes out clean, they are done.

  12. Let the muffins cool in their tray for 5-10 minutes then carefully remove them to a wired rack and leave until completely cold. Store in an airtight container and transfer any that aren't eaten to the fridge the next day. Alternatively you can freeze them.

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