These vegan blueberry muffins have minimal added sugar, are full of fibre, healthy fats and blueberries! What more could you ask for?
Even the most resistant non-vegan, sugar monster will love these muffins! They’re just sweet enough for a dessert or as a quick breakfast when you fancy rolling out of bed on a lazy morning.
Prep and cooking time: 40 minutes
- 1/2 cup of macadamia nut halves
- 1 tsp honey or maple syrup
- 3 ripe small bananas
- 1 cup milk
- 1 tbsp chia seeds
- 2.5 tbsp water
- 1 tsp vanilla extract
- 1 tbsp maple syrup
- 2 1/2 cups oats
- 1/2 tsp cinnamon
- Pinch of salt
- 1 1/2 tsp baking powder
- 150g blueberries
- Preheat the oven to 180℃ or 160℃ fan forced.
- Place the macadamia nut halves on a nonstick baking tray and drizzle with 1 tsp honey or maple syrup. Bake the nuts for 3-5 minutes in a preheated oven, or until lightly golden. As soon as they are out of the oven, scrape them off into a separate bowl (so they don’t stick to the baking tray).
- Make a chia egg by mixing 1 tbsp of chia seeds and 2.5 tbsp water. Leave it to sit until the seeds are swollen, roughly 2-3 minutes .
- In a large mixing bowl, smash the bananas, mix in the chia egg, vanilla and maple syrup.
- Add the oats, cinnamon and salt to the wet ingredients. Mix in the cooled macadamia nuts.
- Just before putting into the oven, fold in the baking powder and blueberries.
- Cook for 30 minutes, or until lightly golden on top.
- Serve warm out of the oven and try not to eat all 12 in one sitting!