Feast Norfolk Magazine
Recipe by Sara Matthews | @sarabynatureskitchen
Sara Matthews has a great breakfast idea!
Gluten free, plant-based vegan, refined sugar free.
If you are too busy to make a smoothie in the morning, these little muffins are a perfect substitute!
Serves 10 – 12
INGREDIENTS
60ml of maple syrup
1tsp of bicarbonate of soda
1tsp of baking powder
1tsp of cinnamon
Zest 1 lemon
250g of mango, roughly the flesh of 1 large mango
2 small or 1 large banana, mashed
1tsp of vanilla extract
60ml of plant-milk
1tbsp of milled flax seeds
½ tsp of ground ginger
METHOD
Preheat the oven to 180°C. Place a strip of parchment paper in each muffin hole in a baking tray to make it easier to remove the finished muffins or just use parchment cases. Traditional paper cases may stick to the muffins and make them difficult to get out.
In a food processor, blend together the spinach, kale, mango, banana, milk, vanilla and maple syrup.
In a large bowl place, put all the other ingredients and stir to combine.
Add wet to dry mix and stir to combine.
Divide mix and dollop in the muffin tray, making 10-12 muffins.
Bake in the oven for 40-45 minutes until the tops are crispy and brown. Leave to cool in the muffin tray then place on a wire race to cool completely.
For added crunch, why not add a small handful of pumpkin seeds or chopped nuts to your mix to add texture and more nutrients to your muffins?
These are also delicious if you replace the mango with pineapple.
