Banana mug muffins

SERVES 2

5


Satisfy your sweet tooth and boost your plant-based protein with these easy banana mug muffins. Packed with prebiotics and fibre from beans, they’ll keep you full longer and are the perfect gut:hormone-supporting snack or breakfast option. P.S. If you want to follow along with Megan, check out her recipe video on Instagram here.

A photo of one of the mug cakes, in a white ramekin, topped with fresh berries and yoghurt

6 Plant Points

Ingredients

  • 1 ripe banana
  • 2 large eggs
  • 3 medjool dates, pitted
  • 40g cannellini beans, drained & rinsed
  • 60g porridge oats
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 50g of fresh berries (plus a few extra for topping)

Topping

  • 2 tbsps of plain yoghurt (we used Bio&Me Original Kefir Yoghurt)
  • 2 tbsps of desiccated coconut (optional)

Method

  1. Add the eggs to a high-powered blender and blitz for 20 seconds, before adding all the other ingredients (except for the fresh berries) and blitzing for a further 20 seconds or until the mixture is smooth.
  2. Divide up into two clean, microwave-safe cups. Drop a small handful of fresh berries into the cups and gently mix in before placing one mug in the centre of the microwave.
  3. Cook on high for 2 mins, or until it is set on top (it will keep cooking a little as it cools). Repeat with the second mug if cooking for two, or store in the fridge for tomorrow.
  4. Top with some extra berries, coconut and a dollop of yoghurt (if using) before tucking in.

If you’re searching for more easy-to-prepare breakfast inspiration, look no further than our fibre-filled breakfast wraps or this chia pudding.

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