Vegan Morning Glory Muffins
Wake up to the warm, nutty aroma of these Vegan Morning Glory Muffins - packed with muesli, grated apple, crunchy pecans, and sweetened nut butter. These hearty muffins are moist, satisfying, and make for the perfect grab-and-go breakfast or afternoon snack.
Ideal for batch baking and freezer-friendly, they’re a smart make-ahead treat for busy plant-based eaters.
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 12-hole muffin tin with paper cases.
2. In a large mixing bowl, stir together 100g of the muesli, brown sugar, plain flour, and baking powder.
3. In a jug, whisk together the soy milk, grated apple, grapeseed oil, and 2 tbsp of nut butter until smooth.
4. Pour the wet ingredients into the dry mix and stir gently until just combined — don’t overmix.
5. Spoon the batter evenly into the muffin cases.
6. In a separate bowl, mix the remaining 50g muesli, demerara sugar, 1 tbsp nut butter, and chopped pecans to form a chunky topping.
7. Sprinkle the topping generously over each muffin.
8. Bake for 25–30 minutes or until golden, risen, and a skewer comes out clean.
9. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Healthy Swaps & Tips:
• Use oat or almond milk instead of soy, if preferred
• Swap pecans for walnuts or skip for a nut-free version
• Add cinnamon or nutmeg for a warm spice boost
• Grate in some carrot for extra fibre
Storage & Meal Prep:
• Store in an airtight container for 2–3 days
• Freeze individually and reheat in the oven as needed
• Ideal for weekly meal prep - make a double batch!
Ideal For:
• Plant-based eaters looking for breakfast ideas
• Families who meal prep
• On-the-go snackers
• Sweet-toothed vegans who want something wholesome