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Vegan Breakfast Muffins

Packed 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.


  1. 225g whole wheat flour
  2. 100g cup whole wheat pastry flour
  3. 2 tbsp cornflour
  4. 1 1/2 tsp bircarbonate soda
  5. 1 tsp baking powder
  6. 1 tsp ground cinnamon (HE370, HE139)
  7. 1/4 tsp sea salt
  8. 1/4 tsp ground mace
  9. 2 ripe mashed bananas
  10. 240ml soya milk / oat milk / rice milk
  11. 60 ml or to taste  Agave syrup
  12. 60 ml unsweetened apple juice concentrate or apple and blackcurrant concentrate (JU214, JU240)
  13. 1 tbsp blackstrap molasses
  14. 1 tsp vanilla extract
  15. 1 tsp grated lemon rind (or 1/2 teaspoon lemon extract)
  16. 60g chopped walnuts (optional)
  17. 40g chopped dates
  18. 40g chopped mixed dried fruit


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

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