Vegan peanut butter & banana oat muffins

Holland & Barrett Vegan Peanut and Banana Breakfast Muffins

Need a breakfast recipe idea? 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.

Ingredients

60g dairy-free spread
100g smooth peanut butter
75ml maple syrup
150g plain flour
2 tsp baking powder
1 tsp salt
60g oats
50ml almond drink
3 very large ripe bananas, mashed

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Nutrition

Method

Step 1

Preheat the oven to 180°C/160°C fan/gas 4 and line a 12-hole muffin tin with paper cases.

Step 2

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.