Sticky vegan breakfast muffins

10 muffins | prep time 20 min | oven time 45 minutes | total time 1 hour and 5 minutes

Ingredients

  • 150 ml Abbot Kinney’s Coco Start
  • 50 ml almond milk
  • 50 g flax seeds
  • 15 g chia seeds
  • 1 big lemon, grate + juice
  • 50 g extra virgin coconut oil
  • 250 g ripe bananas, in pieces
  • 3 dates, deseeded and chopped
  • 100 g almond flour
  • 40 g rolled oats
  • 40 g coconut grate
  • 40 g hemp seeds
  • 1 tbsp cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • Handful raw cashew nuts, to garnish

    paper muffin cases | muffin tray

Instructions

  1. Preheat the oven to 170 °C degrees and line a muffin tray with around 10 paper muffin cases.
  2. Take a bowl and mix together the Coco Start, almond milk, flax seeds, chia seeds and the lemon grate. Set aside for at least 10 minutes.
  3. Melt the coconut oil and move to the food processor together with the banana, dates and the lemon juice. Blend into a silky and smooth mixture.
  4. Take a bowl and weigh and combine all the dry ingredients except for the cashew nuts.
  5. Add the mixtures from the bowl and the food processor and stir until everything is well merged together.
  6. Scoop and divide the batter into the muffin cases and dress with some cashew nuts on top.
  7. Slide into the oven for 45-50 minutes, until golden brown.
  8. These muffins are great for breakfast or lunch (take away) and you can easily combine them with any of our plant-based yoghurts and some fresh fruits.

Sticky Coco Start breakfast muffins

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