Introduction
Ever find yourself staring into the abyss of your fridge on a hectic weeknight, dreaming of something cozy, sweet, and just a little bit naughty—but without the dairy drama? Well, say hello to these berry and banana muffins, your new plant-powered sidekick for those moments when you want to feel a bit fancy but can’t be bothered to move faster than a sloth on Sunday.
They’re like the perfect hug from a fruit basket, with a cheeky hint of “I totally nailed this vegan baking thing.” Imagine biting into a warm, fluffy muffin that’s bursting with juicy berries and mellow banana goodness—without any animal products crashing the party.
It’s the kind of treat that makes you want to say, “Who needs eggs when you’ve got nature’s best?” So, if you’re ready to turn your kitchen into a plant-based bakery (minus the mess and the guilt), these muffins might just be your new best friends.
Warning: may cause spontaneous happy dances in your pajamas.
Plus, choosing plant-based milk alternatives in your baking not only enhances flavor but also supports a kinder approach to dietary habits.
Ingredients
- 275g gluten/wheat free plain flour
- 1 tablespoon gluten free baking powder
- ½ teaspoon salt
- 1 teaspoon bicarbonate of soda
- 1 teaspoon xanthan gum (mighty mixer!)
- 2 tablespoons mixed seeds, such as pumpkin, sunflower and/or linseed (seedy goodness!)
- 130g bag Nākd Berry Delight Fruit & Nut Bits, roughly chopped
- 2 bananas, roughly chopped (banana-rama!)
- 300ml soya milk
- 100g dairy free soya spread, melted
- 2 tablespoons fruit syrup
- 150g blueberries
These muffins are basically a plant-powered party in your mouth!
With bananas and berries playing lead roles, plus a sprinkle of seeds for that extra crunch, this recipe is as welcoming to vegan newcomers as it’s to flexitarian snackers.
Trust us, your taste buds will thank you—and your muffin tin will be empty in no time!
Adding seeds for added texture not only enhances crunch but also boosts the nutritional benefits of your muffins.
How to Make It
Alright, let’s whip up some berry and banana magic! Grab yourself 275 grams of plain flour—gluten-free or regular, your call—and toss it into a big bowl with a tablespoon of gluten-free baking powder, a teaspoon of bicarbonate of soda (fancy name, simple job), half a teaspoon of salt, and a teaspoon of xanthan gum to keep things snug and steady.
Add in two tablespoons of mixed seeds—pumpkin, sunflower, linseed—whatever floats your muffin boat. Now for a fun twist, roughly chop up a 130-gram bag of Nākd Berry Delight Fruit & Nut Bits and throw those in too. This mix already sounds like a party in your bowl, right?
Now, in a separate bowl, grab two bananas and mash them up like you’re making a tiny fruit smoothie. Pour in 300 milliliters of soya milk, add 100 grams of melted dairy-free soya spread (because we’re keeping it vegan and creamy), and stir in two tablespoons of fruit syrup for that extra sweet kick.
Once your wet ingredients are all cozy together, pour them into your dry mix and gently fold everything until just combined—no over-mixing, we’re making muffins, not rubber balls. Finally, toss in 150 grams of blueberries, folding them in carefully to avoid turning your batter into a blueberry explosion.
Scoop your mixture into a lined twelve-hole muffin tray—paper cases are your best friends here—and pop them into a preheated oven at 190ºC (Gas Mark 6 for you Brits). Bake these beauties for about 15 minutes until they rise, turn golden, and fill your kitchen with an aroma that screams “breakfast party!”
Let them cool just enough so you don’t burn your tongue, then plunge in. Vegan muffins that pack a punch of berries, banana, and a cheeky crunch? Yes, please!
For a quick and nutritious vegan snack option to enjoy alongside these muffins, consider keeping banana chia pudding in your fridge for a creamy, no-bake treat.
Bonus Tips
- Swap in your fave nuts or vegan chocolate chips for a surprise crunch that says, “Who needs boring muffins anyway?”
- Sneak in some cinnamon or cardamom for that cozy, “I definitely woke up like this” spice vibe.
- Don’t have a muffin tin? No sweat—bake these beauties in a loaf pan and slice your way to banana-berry bliss.
Why You’ll Love It
These muffins are like your plant-based BFFs—ready to charm your taste buds faster than you can say “banana split.” They’re a wild berry bash with a cozy banana hug, plus a sneaky sprinkle of seeds for that extra crunch party.
Whether you’re a vegan newbie or a flexitarian ninja, this recipe rolls with your vibe and keeps things delightfully fuss-free.
Basically, they’re the muffin equivalent of a sunny day—bright, cheerful, and impossible not to smile at.
Nutritional Info
These are estimated values.
Calories: 210
Protein: 3 g
Carbohydrates: Thirty-five g
Fat: 6 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
