Vegan breakfast muffins are popular in the USA, but are good for everyone. These muffins are not like those unhealthy giant muffins you find in shopping malls, these are made with wholesome ingredients and make a tasty and healthy filling breakfast treat, with juice and/or a coffee.
These chocolate vegan muffins (Planted and Picked) contain courgette (zucchini if you’re American). A wonderful way to sneak some healthy veggies into people who prefer chocolate! The recipe starts with a vegan buttermilk made by adding apple cider vinegar to plant milk, and the applesauce makes them oil-free. You can also make them gluten-free. Keep chocolate away from pets.
Related to watermelons, courgettes are popular in Italian cuisine. Botanically a fruit, it is a summer squash that can be roasted or stuffed, and also popular in ratatouille. Packed with potassium, the name ‘zucchini’ is simply Italian for ‘small gourd’.
Blueberry Lemon Muffins (Crowded Kitchen) are ideal as a breakfast or on-the-go snack. Blueberries are packed with nutrition, and the lemon cuts through the sweet fruits.
Raspberry Rhubarb Muffins (Crowded Kitchen) again combine sour and sweet, these ones are topped with an oat streusel. They are gluten-free and good to freeze, so make a big batch!
Gluten-Free Banana Muffins (Crowded Kitchen) are a good way to use up over-ripe bananas. Again they are good to freeze, you can add walnuts for more protein and vegan chocolate chips for more sweetness.