Plastic Challenge 2017
July 19, 2017 – 11:17 am | 4 Comments

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June 2017 was officially the Marine Conservation Society’s  ‘Plastic Challenge’ month.
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Home » Baking, Recipes, Vegan

Healthy Vegan Breakfast Muffins

Submitted by on July 13, 2010 – 1:24 pm4 Comments

muffinPacked full of healthy ingredients

These vegan muffins are great way to start the morning, and if made in advance are a quick and easy breakfast. They freeze well, so it’s a good idea to make a large batch at once. The whole wheat flour is a good source of fibre, and the banana is a great source of sustained energy. The added walnuts taste delicious with the banana, and also add a whole bunch of good stuff like omega 3 fatty acid, protein, and a wealth of nutrients.
Instead of sugar we have used Suma Apple and Blackcurrant concentrate, which contains only natural fruit sugars. Suma Apple and Blackcurrant concentrate is a great sugar substitute, and can be used creatively in many recipes when sugar or a sweetener is needed. For another example of using Suma Apple and Blackcurrant concentrate in cooking see our No Added Sugar Blackcurrant and Apple Jam Recipe.

Dry Ingredients:

225g whole wheat flour
100g cup whole wheat pastry flour
2 tbsp cornflour
1 1/2 tsp bircarbonate soda
1 tsp baking powder
1 tsp ground cinnamon (HE370, HE139)
1/4 tsp sea salt
1/4 tsp ground mace

Wet Ingredients:

2 ripe mashed bananas
240ml soya milk / oat milk / rice milk
60 ml or to taste  Agave syrup
60 ml unsweetened apple juice concentrate or apple and blackcurrant concentrate (JU214, JU240)
1 tbsp blackstrap molasses
1 tsp vanilla extract
1 tsp grated lemon rind (or 1/2 teaspoon lemon extract)

Extra Ingredients:

60g chopped walnuts (optional)
40g chopped dates
40g chopped mixed dried fruit


Preheat the oven to 200 degrees C or gas mark 6. Line a 12-cup muffin pan with muffin cases, or grease with some oil or vegan spread. Sift the dry ingredients together in a large bowl. Stir in the walnuts, dates and dried mixed fruit. Whisk the wet ingredients in a separate bowl (or blend in food processor). Pour wet mixture into dry ingredients. Stir just until mixed, about 12 times should do it, the trick to a light fluffy muffin is to not over-stir the mixture. Spoon the batter equally into the prepared tin. Fill each cup nearly to the top. Bake 15-20 minutes. Cool muffins at least 10 minutes before removing from tins. Recipe makes 12 muffins.

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