Vegan breakfast muffins

Vegan breakfast muffins

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(0 ratings)

Prep: 25 mins Cook: 25 mins

Easy

12

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

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal224
  • fat9g
  • saturates1g
  • carbs30g
  • sugars15g
  • fibre2g
  • protein4g
  • salt0.1g
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Ingredients

  • 150g muesli mix
  • 50g light brown soft sugar
  • 160g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 250ml sweetened soy milk
  • 1 apple, peeled and grated
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 2 tbsp grapeseed oil
  • 3 tbsp nut butter (we used almond)
  • 4 tbsp demerara sugar
  • 50g pecans, roughly chilled
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

Method

  1. Heat the oven to 200C/180C fan/gas 6. Line a muffin tin with cases. Mix 100g muesli with the light brown sugar, flour and baking powder in a bowl. Combine the milk, apple, oil and 2 tbsp nut butter in a jug, then stir into the dry mixture. Divide equally between the cases. Mix the remaining muesli with the demerara sugar, remaining nut butter and the pecans, and spoon over the muffins.

  2. Bake for 25-30 mins or until the muffins are risen and golden. Will keep for two to three days in an airtight container or freeze for one month. Refresh in the oven before serving.

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Comments, questions and tips

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Sarah lib
28th May, 2017
Disappointing- no flavour at all
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