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This quick and easy vegan bake will give you delicious breakfast muffins every time.
Recipe created by Natalie Thomson Nutrition information reviewed by Fiona Hunter.
Preheat the oven to 180°C/160°C fan/gas 4 and line a 12-hole muffin tin with paper cases.
Beat together the butters and maple syrup until light and fluffy. Fold in the plain flour, baking powder and salt, before stirring in 50g of the oats, the almond drink and bananas. Mix well.
Divide the mixture between the muffin cases, and sprinkle the remaining oats on top.
Bake for 16-18 minutes or until risen and golden.
Cool for 5 minutes in the tin before removing to a cooling rack. Serve while warm or allow to cool. Best eaten within a couple of days.