This is a great recipe to make the most of fruit in season. In August I had some lovely nectarines, could also be lightly stewed apples in autumn and the classic supermarket blueberries all year round. Right now we have some beautiful blackberries here.
It’s also full of great fibre to support a good gut biome and make a breakfast muffin with a mixture of faster and longer release carbs. No getting away from this being a carby treat, though!
Ingredients 12 big muffins (in deep muffin tin) or 24 buns (shallow)
- 2 medium bananas (c240g)
120 mls plant milk
5 tbsp oil (sunflower, rapeseed)
1 tbsp apple cider vinegar
1½ teaspoon vanilla extract
200g plain wholewheat flour or GF (less a couple of large tbsps)
70g rolled oats
70g ground almonds
100g sugar
pinch of fine seasalt
1½ tsp baking powder
¾ tsp bicarbonate of soda
200g blackberries (or blueberries out of season)
optional streusal top
2 tbsp demerara sugar
2 tbsp rolled oats
2 tbsp vegan marg or butter
2 tbsp flour reserved from above
Method
- turn on oven to 200C, gas mark 6
- grease your muffin/bun tins or put a paper case in each hole
- mix dry ingredients
- add liquid ingredients, gently stirring to not beat out air bubbles that are created when bicarb and lemon react (acid + alkali = release of CO2)
- gently stir in berries
- divide into your tins/cases top tip: use an icecream scooper with a flippy thing inside
- optional: mix the streusal topping, rubbing in the marg/butter and sprinkle on the top of the batter
- bake at 200 C or for about 20 minutes for big muffins, a bit more than 15 for buns until firm-ish when you pat them on top
- Cool on a wire rack in the tin for 5 minutes then lift them out to further cool. You can store these with a clean tea towel on top for 2-3 days…maybe