Breakfast Muffins (vegan)

INGREDIENTS (Makes 12)

◆ 225g wholewheat plain flour

◆ 10g baking powder

◆ 115g natural sugar substitute such

as Xylitol (Cook’s Tip box, right)

◆ 115g no-added-sugar muesli

◆ 150g mashed ripe banana

◆ 100ml sunflower oil

◆ 200ml plant-based milk

◆ 12 dried banana chips

1

Preheat the oven to 190°C, Fan Oven 170°C, Gas Mark 5. Line 12 muffin tins with cake papers. Put the flour, baking powder, natural sugar and muesli in a bowl and make a well in the centre.

2

Add the banana and gradually pour in the oil and milk, mixing to make a thick batter. Divide between the paper cases.

3

Top with banana chips and bake for about 25min until risen and lightly golden.

Cool on a wire rack.

Store in an airtight container for up to 5 days or freeze.

226 CALORIES PER SERVING