Cranberry & Pumpkin Seed Breakfast Muffins

Indulge in a delightful fusion of wholesome ingredients with our Vegan Pumpkin Seeds and Cranberry Muffins. These muffins are a celebration of both flavour and nutrition, blending the earthy richness of pumpkin seeds and the tart sweetness of cranberries, all sweetened naturally with ripe bananas and pure maple syrup. This vegan-friendly recipe is perfect for anyone seeking a guilt-free treat that’s both satisfying and nourishing. Perfect for breakfast, snacking, brunch or dessert!

• Our recipe avoids dairy and eggs, making these muffins entirely plant-based.
• Instead of refined sugars, we rely on the natural sweetness of ripe bananas and pure maple syrup.
• Pumpkin seeds add a delightful crunch to each bite, elevating these muffins with a touch of nutty goodness. The dried cranberries, on the other hand, contribute a burst of tangy and chewy contrast.

Organic Pumpkin Seeds 1kg (Sussex Wholefoods)

65g pumpkin seeds

Organic Cranberries (500g) - Sussex WholeFoods

75g cranberries

Rolled Porridge Oats 1kg (Sussex Wholefoods)

45g blended oats

Soya Drink 1L (Bonsoy)

225ml plant-based milk

Sunflower Oil, Organic 500ml (Clearspring)

75ml sunflower oil

Maple Syrup, Organic 250ml (Meridian)

75ml maple syrup

Apple Cider Vinegar with The Mother, Organic 500ml (Clearspring)

2tsp apple cider vinegar

Plain White Flour, Organic 1kg (Marriages)

250g flour

Organic Chia seeds (1kg) - Sussex WholeFoods

1tbsp chia seeds

Gluten-Free Baking Powder 250g (Sussex Wholefoods)

1tsp baking powder (heaped)

Bicarbonate Of Soda 100g (Sussex Wholefoods)

1tsp bicarbonate of soda

Cinnamon Powder 250g (Sussex Wholefoods)

1tsp cinnamon powder

Organic Ginger Powder 100g (Sussex Wholefoods)

0.5tsp ginger powder

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

0.5tsp salt

Other Ingredients

• 2 large ripe bananas.

Method

1. Preheat your oven to 180°C and prepare your muffin cases.
2. Blend your oats until you reach flour-like texture.
3. In a big mixing bowl, mash your bananas using a fork.
4. Add wet ingredients (milk, oil, syrup, apple cider vinegar) and mix well.
5. Add chia seeds, flour, blended oats, baking powder, soda, spices and salt and mix well using a fork.
6. Fold in pumpkin seeds (leave some pumpkin seeds to sprinkle on top) and cranberries.
7. Fill your muffin cases, leaving a little space at the top of each mould to allow for each muffin to rise.
8. Bake for 20-25 minutes.
9. Remove from the oven onto the plate and try to wait until cool!