Berry and Banana Muffins

Nākd

Vegan berry muffins

Quick, easy and delicious!

  1. 275g gluten/wheat free plain flour
  2. 1 tablespoon gluten free baking powder
  3. ½ teaspoon salt
  4. 1 teaspoon bicarbonate of soda
  5. 1 teaspoon xanthan gum
  6. 2 tablespoons mixed seeds, such as pumpkin, sunflower and/or linseed
  7. 130g bag Nākd Berry Delight Fruit & Nut Bits, roughly chopped
  8. 2 bananas, roughly chopped
  9. 300ml soya milk
  10. 100g dairy free soya spread, melted
  11. 2 tablespoons fruit syrup
  12. 150g blueberries

Makes: 12

Preparation time: 10 minutes

Cooking time: 15 minutes

  • Preheat the oven to 190ºC, Gas Mark 6
  • Next, line a twelve-hole muffin tray with paper cases
  • In a large bowl, stir together the flour, baking powder, bicarbonate of soda, salt, xanthan gum, seeds and Nākd Berry Delight Fruit & Nut Bits
  • In a separate bowl, mash the bananas with a fork and add the milk, melted spread and fruit syrup. Mix well.
  • Stir the wet ingredients into the dry and mix until just combined, then fold in the blueberries
  • Divide the mixture between the paper cases and bake for 15 minutes or until the tops are lightly browned and spring back when pressed gently.
  • Leave to stand until cool

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