Easy muffin recipe for 4 - 8 people, takes only 25 mins; recipe has muesli, light brown soft sugar, plain flour, baking powder, soy milk, apple, grapeseed oil, nut butter, demerara sugar and pecan.
Vegan breakfast muffins
Course: Easy muffin
Servings
4 - 8
servings
Prep time
25 mins
Ingredients
- Muesli: 150g muesli mix
- Light Brown Soft Sugar: 50g light brown soft sugar
- Plain Flour: 160g plain flour
- Baking Powder: 1 tsp baking powder
- Soy Milk: 250ml sweetened soy milk
- Apple: 1 apple, peeled and grated
- Grapeseed Oil: 2 tbsp grapeseed oil
- Nut Butter: 3 tbsp nut butter (we used almond)
- Demerara Sugar: 4 tbsp demerara sugar
- Pecan: 50g pecans, roughly chilled
Directions
- 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.
- 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.
