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.
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
- 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.
- 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.
- 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.
- 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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