Prep & Cooking Time: 60-70 mins
Notes: This recipe contains: B-Vitamins, Vitamin C, protein, fibre, calcium, iron, potassium and is low in salt and saturated fats!
We went through a phase last year where we were making loads of these muffins! This is a recipe that we both enjoy and recommend!
Ever since we began our vegan journey, our sweet tooth has slowly become a thing of the past! Which is why these muffins do not contain any added sugar. The ripe bananas and berries add a wholesome, natural sweetness; use fresh berries for an even sweeter taste!
These muffins are gluten free (GF), but they are are not your typical GF product (you know what we mean!)… they are not dry, nor do they burst into a pile of crumbs as soon as you take a bite! They have a spongy texture (obviously less moist than a classic muffin- which contains butter, milk and sugar!) with plenty of flavour.
Feel free to experiment; try altering the fruit and flavourings as you see fit! We would also encourage you to use some wholemeal flour (if gluten is not a concern) instead- just make sure to omit the xanthan gum as it won’t necessary.
Quick(ish) Foodie Facts:
- Porridge oats are a versatile and low-GI food that also provide a good source of soluble fibre (in the form of beta-glucan); which has been shown to help reduce cholesterol levels (*when consuming a minimum of 3g of beta-glucans/D as part of a healthy diet), e.g. a bowl of porridge containing 30g of oats and 2 tbsp. of oatbran sprinkled over some yoghurt, soup or stew would be suffice.
- Soya isolate is a versatile and high protein food source also containing iron, calcium and all of the essential amino acids- which includes tryptophan (which is a precursor to the neurotransmitter serotonin!); literature has shown that a drop in tryptophan can cause a corresponding drop in brain serotonin production, which therefore can cause mood swings and memory impairment.
Soya products have also been shown to actively lower cholesterol levels and therefore reduce your risk for heart disease (*when consuming 25g of soya protein/D as part of a healthy diet), e.g. a 250ml glass of soya milk and 75g of silken hard tofu or 85g of edamame beans would be plenty.
- Ground flaxseed is a versatile, high fibre and low GI food containing omega three oils, polyunsaturated fats, protein, calcium, iron, potassium, magnesium and zinc; it makes a good ‘food fortifier’!
- Baking powder is high in calcium. Make sure you throw a little extra into your recipe the next time you bake; we did and it added an extra 347mg of calcium to our muffin batter!
140g Frozen berries (or fresh)
100g Porridge oats (Coeliac friendly if needed)
480ml Soya milk (unsweetened and fortified)
40g Soya isolate
1 ‘Flaxegg’ (16g flaxseed mixed w/3 tbsp. water)
310g Banana flesh (approximately 3 ripe bananas!)
60ml Rapeseed oil
4g Vanilla essence
220g Plain GF flour (if needed)
8g Baking powder (GF if needed)
5g Baking soda
4g Xanthan gum
8g Ground cinnamon
Salt (just a pinch!)
10g Vegan spread (low fat)
Place the berries into a microwavable dish. Defrost in the microwave!
Meanwhile, place the oats into a large mixing bowl.
Place the milk into a ‘shaker cup’. Add the isolate. Cover. Shake until mixed.
Pour the milky isolate mixture into the oats. Whisk together. Leave the oats to soak for approximately 10 minutes.
Create the ‘flaxegg’. Place the flaxseed into a small dish. Add the water. Stir until combined. Leave for approximately 5 minutes.
Peel and place the banana into a separate mixing bowl. Mash.
Add the oil, ‘flaxegg’ and vanilla.
Place the dry ingredients (flour, baking powder, baking soda, xanthan gum and salt) into a separate, large mixing bowl. Mix together.
Grease the muffin tin with the spread using some parchment paper (or for a ‘0 calorie’ approach- line them with ‘paper muffin casings instead!).
Add a little flour. Shake and tip the flour around to coat the sides of the tin.
Heat the oven to 190°C/380°F.
Make a ‘well’ in the centre of the dry ingredients.
Add the banana mixture.
Stir and fold until combined.
Add the oat mixture.
Stir until combined.
Add the berries.
Fold them into the batter.
Spoon and distribute the mixture evenly among the muffin cases.
Top with some spare oats and a dash of spice, seeds, crushed nuts, a berry or a slice of banana if desired.
Place into the oven. Bake for 10 minutes.
Reduce the heat to 180°C/360°F. Bake for a further 8-10 minutes or until lightly brown/firm to the touch.
Remove. Allow them to cool/set in the tin for 5 minutes before removing.
Place in a resealable container; consume within 3-5 days (potentially sooner; temperature permitting). Alternatively, freezing them is a great option! They can be frozen for 1-2 months; just defrost before eating of course!
- Add some grated orange or lemon zest.
- Maybe try using a lemon, orange or almond extract instead of vanilla essence; using vanilla extract is also fine!
- Add ground ginger instead of cinnamon.
- If you prefer an even sweeter taste, add a little honey or agave syrup.