How to make vegan morning muffins!

Do you want to eat CAKE for breakfast?! Then grab an adult and bake these tasty vegan morning muffins packed with yummy fruit, veg, nuts and seeds…

What you’ll need…

Wet ingredients

• – 2 bananas
• – 75g vegan yoghurt (we used soya)
• – 50g olive oil
• – 1 tbsp vinegar
• – 1 tsp vanilla essence
• – 100g grated veg (we used parsnip and carrot, but beetroot or butternut squash would work too)
• – 50g grated apple

Dry ingredients

• – 125g plain flour
• – 25g rolled oats
• – 35g soft brown sugar
• – 50g raisins
• – 60g chopped nuts and sseds
• – 1 tsp baking soda
• – 1 tsp baking powder
• – 1/4 tsp salt
• – 1 tsp ground cinnamon

Equipment

• – Silicone muffin tray or paper muffin cases
• – Large bowl

How to make vegan morning muffins

Step 1

Get prepared! Wash and grate the vegetables and apple, and weigh out the ingredients. Then ask an adult to pre-heat the oven to 190°C / 375°F / gas mark 5.

Step 2

Mash the two bananas in a bowl with a fork until they turn liquid. Then add the yoghurt, olive oil, vinegar and vanilla essence, and whisk together.

Step 3

Stir the grated vegetables and apple into the mix until they’re combined.

Step 4

Add all the dry ingredients to a separate bowl and use your fingers to combine them.

Step 5

Fold the dry ingredients into the wet ones and then give them a gentle mix.

Step 6

Spoon the mixture into your muffin tray or cases. Bake in an oven, pre-heated to 190°C / 375°F / gas mark 5, for 35-45 minutes or until an inserted skewer comes out clean.

(Optional) Step 7

You could pop a glacé cherry on top or transform your muffins into cupcakes by adding some vegan cream-cheese frosting!

Did you enjoy making these vegan morning muffins? Try our vegan rainbow wrap next!

Images © Georgia Harrison.