My 3 Go To Vegan Breakfasts

by | Jul 20, 2016 | 0 comments

These breakfast options are ideal for days when you’re on the go. They are easy to make and will give you the energy boost you need to make the most of your mornings.

Power Smoothie

BreakfastSmoothie

Ingredients
200 – 300ml Almond Milk
1.5 Scoops Plant Protein Powder
1 Banana
3 Medjool Dates
1 Handful Baby Spinach Leaves

Blend in a blender and enjoy.

Banana Muffin

BananaMuffins

Ingredients
1 and a half cup Mashed & Overripe Bananas (3 large bananas measured after mashing)
1/3 cup Coconut Oil
1/2 cup Almond Milk
1/2 cup Apple Purity (Yes the baby food)
1 tsp Vanilla
1 cup Plant Protein Powder
1 cup Oat Bran
1+1/4 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Cinnamon

Directions
Preheat oven to 180 degrees C and spray non-stick 12 muffin tin thoroughly with cooking spray. Muffins made with oats tend to stick to the pan, especially if using older pans.
In a large bowl, whisk together mashed bananas, coconut oil, milk, applesauce and vanilla extract. Add protein powder, oats, baking powder, baking soda, cinnamon and gently stir until combined. Batter will be quite thick. Fill each tin with batter dividing evenly. Bake for 20 minutes, remove from the oven and let cool in the tin for at least 45 minutes before transferring onto the cooling rack. The longer muffins cool, less crumbly they are. I find these muffins taste best a few hours after baking and cooled down.
Storage Instructions: Store in an airtight container, in a cool dry place, for up to 3 days or refrigerate for up to 5-6 days.

Lentil Avo & Toast

2 Slices Sandwich Bread
1 Cup Homemade Lentils
1 Avocado, Thinly Sliced
A Few Slivers Onion
Salt & Pepper To Taste

Toast bread to desired level of doneness. Top with lentils and avocado (mash with a fork if desired). Add slivered onions, season and serve.

What are your favourite breakfast recipes? Let me know in the comments below.