Big Breakfast Muffins

nude bites Big Breakfast Muffins

Packed with apple, courgette, banana, seeds + berries - naturally sweetened with no added sugar... the perfect weekday breakfast to eat on-the-go. Vegan + gluten-free. Another bonus? These muffins are tailor-made to use up all those odds and ends hiding in the fridge. Give them a go below:
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INGREDIENTS

  • 150ml almond yogurt
  • 50ml rapeseed oil
  • 100g grated apple
  • 1 ripe banana
  • ½ a grated courgette • 1 tsp vanilla extract
  • 200g oat flour
  • 50g rolled oats
  • Coconut for sprinkling
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1½ tsp cinnamon
  • 100g mixed berries
  • 2 tbsp mixed seed (we used pumpkin, sunflower and flaxseed)

INSTRUCTIONS

  • Heat oven to 180C/160C fan/gas 4.
  • Grease a 6-hole large muffin tin
  • In a jug, mix the yogurt, oil, apple, banana, courgette + vanilla.
  • Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt + mix to combine.
  • Pour the wet ingredients into the dry and mix briefly until you have a smooth batter – don’t overmix as this will make the muffins heavy.
  • Divide the batter between the cases.
  • Sprinkle the muffins with the coconut, a few berries, seeds + love ☺️
  • Bake for 30 mins until golden and well risen, (or till a skewer inserted into the centre of a muffin comes out clean).
  • Remove from the oven, transfer to a wire rack and leave to cool.

Enjoy!

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