This vegan breakfast banana muffin recipe is perfect for you vegans on the go. They’re packed full of lots of good stuff to give you plenty of vegan energy for your day ahead! The mash-up of banana’s, oats, raisins, nuts and seeds ranks these muffins high on flavour and nutrition! This recipe is simple to try at home, plus there’s no bad stuff like refined sugar lurking about. Not only this but these little beauties keep for up to 3 days so you can make a batch then gobble one down whenever you need an energy boost or fancy something tasty to munch.
The combination of banana’s, oats, raisins nuts and seeds mean these muffins are perfect for morning munching as they are complex carbohydrates so will slowly release energy throughout the day. Breakfast is called exactly that because it’s breaking the fast. When we sleep our metabolism slows down so our first meal after this period is essential to recharge our bodies with some good stuff. That’s why these muffins are a great way to start your morning off with some goodness ready to take on the day ahead. Plus they taste bloody great! Delicious and nutritious – the perfect combo!
Bananas are high in protein and fiber which supports our muscles and aids digestion. They are also rich in potassium which means they’re able to lower blood pressure and protect against heart attacks and strokes. Not only this but bananas make you happy! They’re high in tryptophan which is converted in to serotonin, the happy-mood brain neurotransmitter thus making us feel great!
Oats are full of nutrition and can have profoundly positive effects on our health. They are loaded with vitamins, minerals and anti-oxidants such as manganese, phosphorous, magnesium and avenanthranides to name only a few, all of which are essential for our body’s healthy development. Oats contain higher levels of protein than most grains and being a good source of carbs and fiber means they’re ideal for digesting in the morning. Not only this but oats are believed to have numerous health benefits including being able to lower cholesterol and regulate blood sugar levels.
I bloody love raisins and could eat them all day every day which is a good thing coz they’re full of nutrition. First and foremost they are dense in fiber which supports healthy digestion in the body. Raisins are also full of vitamins, amino acids and minerals such as selenium and phosphorous which are not only beneficial in themselves but stimulate the absorption of other proteins and vitamins. They are great for a boost of energy plus all their good stuff helps give your immune system strength.
Here at Veggie Vagabonds we eat a lot of nuts and seeds. On any given day if you delve in to my rucksack you’re bound to find a pack of these beauties lurking in there somewhere. Nuts and seeds are sometimes given a bad rep as they’re high in fat and calories but these are good fats and calories that we all need. Saturated and trans fats found in meat and dairy are bad and can really damage our body. Nuts and seeds contain mono and polyunsaturated fats which help manage inflammation, reduce cholesterol and give us tons of energy. Plus nuts are full of fiber which decreases fat absorption and makes you feel fuller longer. There’s even more, nuts and seeds are high in protein and minerals which support immunity and energy levels. In a nutshell these little gems are exactly that, gems of nourishment.
This vegan banana breakfast muffin recipe is easy to recreate at home and requires minimal fuss. Simply mix all the ingredients together and bake! If you struggle to get all the nutrients you needs in your diet and lead a busy lifestyle then these muffins are for you. They keep for 3 days in an airtight container and can be enjoyed whenever you need a snack or an energy boost.
When making these muffins I guesstimated with measurements so don’t worry about being precise. This is meant to be a “throw it all together recipe”. I used a pre-mixed assortment of pumpkin seeds, sunflower seeds, sesame seeds, pine nuts, and flaked almonds for this recipe. This is because I wanted the nuts and seeds to be present but not overpowering which is why I choose smaller ones but feel free to choose whatever you prefer. As always the riper the bananas the better! This is because riper bananas contain powerful antioxidants, are better for mashing and taste better.
So give this scrummy vegan breakfast banana muffin recipe a whirl and let us know what you think of this recipe in the comment below, plus share your baking creations with us on social media using the #veggievagabonds!
Vegan Banana Breakfast Muffins Recipe
2 ripe bananas
100 grams of flour
120 grams of oats
1 tablespoon of algave nectar
2 handfuls of raisins
2 handfuls or nuts a seeds – I used a pre mixed assortment of sunflower seeds, pumpkin seeds, pine nuts, sesame seeds and flaked almonds but any combination of your favourites will do!
1. Preheat oven to 200 degrees Celcius.
2. Mash the bananas with a fork until there are no big clumps left.
3. Add the algave nectar and stir to combine.
4. Next add the oats, flour, raisins, nuts & seeds and stir to combine. Try not to over work the mixture as it will become too stodgy.
5. Once fully combined distribute the mixture in to 9 baking cases in a baking tray and bake in the oven for about 10 minutes until the muffins start to brown on top.
6. These muffins are great eaten straight out of the oven but taste great when enjoyed up to 3 days later!