Blueberry & Banana Vegan Muffins

These muffins are super soft, fluffy, bouncy, moist and bursting with juicy blueberries with a good hint of cinnamon! We love these muffins so much in our household, So much so, they’re all gone by the end of the day LOL! They make the perfect sweet snack with a cuppa tea!

Makes 12

Ingredients

  • 150g plain flour
  • 150g oat flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • pinch of salt
  • 100g light soft brown sugar
  • 4 overripe medium bananas, mashed well until gloopey
  • 1 tsp vanilla extract
  • 150ml olive oil/coconut oil/vegetable oil/sunflower oil
  • 2 handfuls fresh blueberries

Method

  1. Preheat the oven to 190C and line a muffin tray with paper/silicone muffin cups.
  2. To make the oat flour, just blend up 150g oats in a blender, or use a handstick blender, until you reach a flour consistency.
  3. Add all the dry ingredients in a mixing bow, stir everything together until combined.
  4. Mix all the wet ingredients in a separate mixing bowl, including the mashed bananas and sugar until well combined.
  5. Pour your wet ingredients into the dry ingredients, give it all a good mix for a minute or so until all the ingredients and fully combined.
  6. Finally fold your fresh blueberries into the muffin batter.
  7. Now add a big heaped spoonful of the muffin batter into your muffin cups. You can add some oats on the surface of the muffins for a little crunch and decoration.
  8. Bake your muffins in the oven for 25 minutes, or until a skewer comes out clean when inserted in the middle of each muffin.
  9. Cool for 10 minutes on a cooling rack before eating! Enjoy with a cup of tea/coffee! 🙂

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Banana Oat Protein Pancakes with Cacao Nibs

These vegan banana oat protein pancakes are mega fluffy and contains a good 22g protein for the whole batch! I use my favourite protein powders from MyVegan because their flavours are delicious. They’re not chalky or gritty like other protein powders i have used before, and they seemed to make my pancakes extra fluffy!

You can get 30% off MyVegan by using my code ALEX30 at the checkout, and if you spend £30 you can get a free bottle of vitamin B12 supplements!

Makes 10 mini pancakes

Ingredients

  • 100g Oat flour
  • 1 tsp baking powder
  • 1 scoop My Vegan banana protein powder
  • a pinch of salt
  • a sprinkle of ground cinnamon
  • 1/2 large ripe mashed banana
  • 220ml plant milk
  • 1 tbsp maple syrup, plus extra to drizzle
  • 1 tbsp cacao nibs
  • a little coconut oil, for frying

Method

  1. To make the oat flour, blend up your normal oats in a blender or using a hand-stick until your form a powder/flour consistency.
  2. Add your oat flour to a mixing bowl, followed by all the other dry ingredients, then mix well to combine.
  3. Next pour in the plant milk,1/2 mashed banana, maple syrup and cacao nibs, then whisk it all up until your form a thick, but pourable pancake batter.
  4. Heat a little oil in a frying pan on a medium/high heat setting.
  5. Once hot, add 2 tbsp of the pancake batter per pancake and cook until you see bubbles forming on the surface of the pancake, then flip them over to cook for another 1-2 mins on the other side until both sides are lightly golden.
  6. Serve and top with the other half of the banana, cacao nibs, fresh berries, coconut yoghurt and a drizzle of maple syrup! Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

The Perfect Vegan Banana Bread

The perfect banana bread loaf must be gooey, soft, moist, full of banana and cinnamon flavours and this one has it all, including a sweet sticky maple glaze on the top with caramelised bananas! I bet this wont last a day in your house, it doesn’t last in our house LOL! I love my slices of banana bread with a cup of tea or for breakfast with some coconut yoghurt, fresh berries and a drizzle of nut butter!

Ingredients

  • 300g self-raising flour
  • 1 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • pinch of salt
  • 3-4 very ripe bananas, mashed well
  • 100g light soft brown sugar
  • 1 tsp vanilla extract
  • 150ml olive oil/sunflower oil/vegetable oil
  • maple syrup, for glazing

Optional add-ins:

  • a handful dark chocolate chips/chopped up dark chocolate bar
  • a handful chopped walnuts/pecans
  • a handful dried fruit

Method

  1. Preheat the oven to 190c/160c fan/356 f/gas mark 4. Grease a loaf tin with vegan butter, a little oil or line with non-stick baking parchment.
  2. Add all the wet ingredients, (including the sugar) into a mixing bowl and whisk together until well combined.
  3. Stir all the dry ingredients together in a separate mixing bowl until combined.
  4. Pour the wet ingredients into the dry ingredients, add in your optional add-ins (i used chopped pecans) then thoroughly stir well until everything is combined and until you form a cake batter.
  5. Pour the batter into your prepared loaf tin, smooth the surface with your spoon, the add extra sliced bananas ontop (optional).
  6. Bake in the preheated oven for 1 hour, or until a skewer poked through it comes out clean. NOTE: If your bananas on top are cooking too quickly, cover the banana bread with tin foil to prevent the banana from burning.
  7. Once it is ready, take out the oven and glaze the top of the banana bread with maple syrup on top. Leave to cool in the tin for 10 minutes before adding to a cooling rack. Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Cinnamon Nicecream

How about treating yourself to a super delightful breakfast or a healthy dessert/snack? After all, nicecream is only made from bananas and a little splash of dairy-free milk. This one is cinnamon flavoured and ohhh its just so heavenly!

Serves 1-2

Ingredients

  • 4 frozen bananas
  • 1 tsp ground cinnamon
  • a splash of dairy-free milk, for creaminess

Method

  1. Add the frozen bananas and splash of dairy-free milk into a food processor/high speed blender and blitz for a minute, making sure to push down the sides until super smooth and creamy.
  2. Add in the cinnamon, then give it another blitz until combined.
  3. Serve with my peanut butter rawnola or my  peanut butter & pecan granola ENJOY!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

Baked Banana & Blueberry Oatmeal

If i’m not having pancakes at the weekend, i’m having Baked Oatmeal. It’s one of my favourite breakfasts, its so good! I love how thick and “cakey” the oats are, its my favourite texture in porridge! This is filled with warm juicy blueberries, sweet gooey banana & a touch of cinnamon, it smells so good when it comes out the oven! I love to serve this with dairy-free coconut yoghurt & drizzle with peanut butter & maple syrup! YUMMM!!

Serves 1-2

Ingredients

  • 100g oats
  • pinch of salt
  • 1/4 tsp ground cinnamon
  • 1 small/medium ripe banana, sliced
  • a handful fresh/frozen blueberries
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • a splash of dairy-free milk,

Method

  1. Preheat the oven to 200C/400F/180 Fan/Gas mark 6.
  2. Add the oats, salt, cinnamon and 1/2 the sliced banana in a small baking dish, mix everything together, then add a splash of hot boiling water to just cover the oats.
  3. Mix well to combine, then allow the oats to soak for 10 minutes until soft and gooey and most of the water has absorbed.
  4. When the oats have been soaked, stir in a splash of dairy-free milk (not too much). Probably about 50ml.
  5. Now Stir in the vanilla extract, maple syrup, and blueberries, then add the other 1/2 of banana and a few blueberries on top then sprinkle with a little more cinnamon!
  6. Bake in the oven for about 20 minutes until lightly golden on top and the blueberries have burst.
  7. Serve with dairy-free coconut yoghurt, drizzle with peanut butter & maple syrup! Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Warming Cinnamon Banana Oatmeal with Caramelised Banana

This is the perfect breakfast to keep you warm through the freezing cold winter months! Its just so cozyyyy and warming and banana & cinnamon always go so well together! I love caramelised banana, caramelising it makes it really sweet and yummy! I love to add creamy coconut yoghurt on top, with chopped almonds, an extra sprinkle of cinnamon and drizzled with maple syrup!

Serves 1

Ingredients

  • 50-70g oats
  • a pinch of salt
  • a sprinkle of ground cinnamon
  • 1 medium ripe banana, sliced in half
  • a splash of dairy-free milk, i used oat milk

Method

  1. Mix the oats, salt & cinnamon in a small saucepan, then add 1/2 of the sliced banana. Pour a little boiling water over the oats to just cover, mix it well, then allow to soak for 5-10 minutes until the oats have softened.
  2. Stir in a splash of dairy-free milk, heat on the hob on a medium heat setting, stirring frequently cook the oats for 5 minutes, until you have reached your desired consistency. (add more milk for a creamier consistency, or cook for longer for a thick and sticky consistency.)
  3. Meanwhile, to caramelise your banana, slice the other half of the banana length-ways, then grill them under a preheated grill for 4-5 minutes until golden.
  4. Serve your oats and top with creamy coconut yoghurt, the caramelised banana, chopped almonds, sprinkle with more cinnamon & drizzle with maple syrup! Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Fluffy Vegan Banana & Cinnamon Pancakes

These pancakes are so light and fluffy, with one of my favourite combos, Banana & Cinnamon. I drizzled these pancakes with Roasted Maple Pecan Syrup, topped with a sliced banana & sliced toasted almonds! The perfect weekend brunch!

Makes about 12 mini pancakes

Ingredients

  • 130g plain flour
  • 1 tsp baking powder
  • a pinch of salt
  • 1 tsp ground cinnamon
  • 150ml dairy-free milk (i used oat milk)
  • 1 medium ripe banana, mashed
  • 1-2 tbsp maple syrup
  • a little coconut oil, for frying

Topping Ideas

  • Sliced banana
  • berries
  • fresh fruit
  • coconut yoghurt
  • maple syrup
  • sliced nuts
  • chopped apple

Method

  1. Pour all the dry ingredients into a mixing bowl, stir everything well to combine, then make a well in the middle of all the dry ingredients.
  2. Pour in the milk, maple syrup & the mashed banana, then whisk well with a whisk or with a fork until you form a thick but pour-able pancake batter.
  3. Heat a little coconut oil in a frying pan on a high heat setting. Once the oil is hot, add 2 tbsp of the pancake batter per each pancake.
  4. Cook until you see bubbles form on the surface of the pancake, then flip them over and cook on the other side for 2 minutes until both sides are lightly golden.
  5. Stack up the pancakes on your plate, then add all your toppings! I topped mine with roasted pecan maple syrup, sliced banana & toasted sliced almonds. ENJOY!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Simple Berry Banana Porridge

I make this porridge almost everyday! It’s so simple, yet so yummy, and there is 2 of your 5-a-day in here! It’s super healthy, full of fibre, and full of anti-oxidants. The perfect breakfast to slowly release energy, which means this will keep you feeling full for longer! x

Serves 1

Ingredients

  • 50-70g oats
  • a pinch of salt
  • 1 spotty small/medium banana, sliced
  • a splash of oat milk, (or any other dairy-free milk)
  • a handful of frozen mixed berries
  • drizzle of maple syrup

Method

  1. Pour your oats into a small saucepan, then stir in the salt. Add the banana (leave 1/2 for the topping if you like, otherwise just add in the whole banana).
  2. Pour a little boiling water over the top of the oats until the water just covers the oats (not too much), give it a stir, then allow to soak for about 10 minutes until gloopey and most of the water has been absorbed.
  3. Once soaked, put the oats on the hob, add a splash of milk (depending how you like your consistency). Cook on a medium heat setting until it starts to bubble, then turn the heat down to low and gently cook for 5 minutes. Add more milk for a creamy smooth consistency, cook for longer for a thicker, textured consistency.
  4. Serve the oats in your bowl, then add the frozen berries on top & drizzle with maple syrup! Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Berry, Banana & Spinach Smoothie

If i’m craving a smoothie, i always go for this simple combo for breakfast in the mornings or a filling snack when i need a little pick-me-up! This smoothie is packed with iron, calcium, vitamins, minerals, anti-oxidants & natural sugars! I love to add some texture by adding some trail mix on top! It just adds a little bite also some healthy fats from the nuts and seeds!

Serves 1

Ingredients

  • 2 spotty bananas
  • 150g frozen mixed berries
  • a big handful spinach
  • splash of oat milk, or any other plant milk

Method

  1. Add the banana, frozen berries, splash of plant milk, & fresh spinach leaves into a blender. NOTE: Add more milk for a more liquid smoothie, add less milk for a thicker smoothie.
  2. Blend everything together until super smooth, pour into a glass or bowl and top with your favourite toppings. I topped mine with trail mix (almonds, coconut shreds, pumpkin seeds, dried fruit) and fresh strawberries. ENJOY!

PS – If you end up trying this recipe, let me know what you think of it in the comments below! I always love to hear what you think! ALSO if you managed to take a photo, make sure you share it on Instagram and tag @nourishingalex in the photo so i can share it in my Insta-stories! MUCH LOVE ALEX xx

Peanut Butter & Banana Porridge with Raspberry Chia Jam

Serves 1

Ingredients:

  • 50g – 70g Oats
  • pinch of salt
  • 1 medium ripe banana, sliced
  • splash of plant milk, (i used unsweetened soya milk)
  • 1 tbsp peanut powder/1 tsp peanut butter (i used peanut powder)

For the Raspberry Chia Jam

  • 150g frozen raspberries
  • 1 tbsp maple syrup/honey
  • 1 tsp chia seeds

Method:

  1. To make the Raspberry Chia Jam: Pour the frozen raspberries in a saucepan, heat up on a high heat setting, (you can add a little water if its too dry, but frozen raspberries have a lot of liquid in anyway so there is no need) (we don’t want runny jam).
  2. When it all starts to bubble, turn the heat down to low and simmer for 10 minutes until the raspberries are crushed and has thickened
  3. Stir in the maple syrup & chia seeds, cook for another 5 minutes.
  4. Pour the raspberry chia jam into a clean empty jar and allow to cool and thicken for 10 minutes before serving.
  5. For the porridge: Stir the oats and salt in a small saucepan, 1/2 sliced banana.
  6. Pour a splash of boiling water over the oats until its just covered, add the peanut powder or peanut butter, mix well, then allow to soak for 10 minutes until soft.
  7. Add the saucepan to the hob, heat up the porridge on a medium heat setting, pour in a splash of plant milk, stirring frequently, cook for 5 minutes until you reach your desired consistency. Note: Add more milk for a creamy thinner consistency, cook for longer for a thick and textured consistency.
  8. Serve the porridge in your bowl, top with the other 1/2 of banana slices, raspberry chia jam & another tsp peanut butter. Enjoy!

P.S – If you end up trying this recipe, i always love to see your photo’s on Instagram, so if you post it, tag me in the photo so i can see it & i will mention you in my story!