Emma Cullen shows us how vegans do breakfast…
Day three of Farmhouse Breakfast Week saw another baked brekkie triumph, with Emma Cullen bringing some scrumptious homemade vegan banana muffins to the breakfast table. Packed with fruits and nuts and missing a lot of the fats found in non-vegan baked goods, these muffins are great for those looking to enjoy something sweet in the morning without feeling too guilty about it (which, let’s face it, is pretty much all of us).
Vegan Banana Muffins
What You’ll Need
1 1/3 cups of plain flour
1 tsp of baking powder
1 tsp cinnamon
1 cup of caster Sugar
1/4 cup of demerara sugar
½ cup of almond milk
½ cup of vegan sunflower spread
Two large ripe bananas, mashed
A small pack of mixed pecans, almonds, raisins and figs
(Quantities are estimated)
What to Do
Measure the flour, cinnamon and baking powder into a mixing bowl. In a saucepan, gently warm the spread and almond milk over a low heat until the spread has melted, then add the two kinds of sugar and stir slowly until dissolved. When all the sugar has been incorporated into the liquid, whisk in the mashed bananas.
Pour the warm liquid over the dry ingredients and fold it all together, being careful not to over-mix. Stir in the pack of nuts and fruits (roughly chopped) and spoon the mixture into muffin cases. I baked mine at 180 degrees for 30minutes, although this could vary depending on your oven. It’s best to keep an eye on them and take them out when the tops look golden brown. Serve them warm with a cool glass of almond milk for a really comforting January breakfast.