Vegan Breakfast Muffins
These easy vegan breakfast muffins with muesli and pecans are perfect for making ahead of time and freezing in batches for a quick morning snack.
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Nut-Free, Freezable
25 mins
50 mins
Easy
12
Sugars
15g
Kcal
224
Fibre
2g
Fat
9g
Protein
4g
Saturates
1g
Salt
0.1g
Carbs
30g
Info
Cooking time:
Prep time:
25 mins
Nut-Free, Freezable
Difficulty:
Serves:
50 mins
Easy
12
Info
~N/A~
Prep time:
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Sugars
15g
Fibre
2g
Protein
4g
Salt
0.1g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Nut-Free, Freezable
25 mins
50 mins
Easy
12
Sugars
~N/A~
Fibre
~N/A~
Protein
~N/A~
Salt
~N/A~
Info
Prep time:
~N/A~
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Kcal
~N/A~
Fat
~N/A~
Saturates
~N/A~
Carbs
~N/A~
Ingredients:
• 150g muesli mix
• 50g light brown soft sugar
• 160g plain flour
• 1 tsp baking powder
• 250ml sweetened soy milk
• 1 apple, peeled and grated
• 2 tbsp grapeseed oil
• 3 tbsp nut butter (e.g., almond)
• 4 tbsp demerara sugar
• 50g pecans, roughly chopped
Instructions:
1. Preheat the oven to 200°C/180°C fan/gas 6. Line a muffin tin with cases.
2. In a large bowl, mix 100g of the muesli with the light brown soft sugar, plain flour, and baking powder.
3. In a jug, combine the sweetened soy milk, grated apple, grapeseed oil, and 2 tablespoons of the nut butter. Stir this wet mixture into the dry ingredients until just combined.
4. Divide the batter equally among the muffin cases.
5. In a separate bowl, mix the remaining 50g muesli with the demerara sugar, the remaining 1 tablespoon of nut butter, and the chopped pecans. Spoon this topping over the muffins.
6. Bake for 25–30 minutes, or until the muffins are risen and golden.
7. Allow to cool. Store in an airtight container for 2–3 days, or freeze for up to one month. Refresh in the oven before serving.