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Vegan muffin loaf
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100g walnut halves
100g pumpkin seeds
2 tsp coriander seeds
3 tbsp chia seeds
100g coconut oil, at room temperature, plus extra to grease
2 ripe bananas
150g pack Holy Moly Breakfast Avocado *
2 tbsp apple cider vinegar
200g self-raising flour
1 tsp ground cinnamon
1 tsp baking powder
*(Available in selected stores)
1. Preheat the oven to 180˚C, gas mark 4. Put the walnuts, pumpkin seeds and coriander seeds on a baking tray; roast for 10-12 minutes, until browned and fragrant. Set aside to cool for 5 minutes. Meanwhile, add the chia seeds to a jug of 150ml water and whizz with a hand blender (or in a blender) until smooth, thick and gelatinous.
2. Grease a 900g loaf tin and line with baking parchment, keeping some overhanging. In a food processor, pulse the toasted nut mixture until roughly chopped, then tip into a bowl. Blend the remaining ingredients, including the chia seed mixture, plus a pinch of salt until smooth. Briefly whizz in the chopped nuts.
3. Transfer the batter to the loaf tin and bake near the bottom of the oven for 50-55 minutes, until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve as is or toasted, and spread with extra breakfast avocado, if liked.
This recipe first appeared in Waitrose & Partners Food Breakfasts supplement, January 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2019.
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