- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 224
- Fat Content: 9g
- Saturated Fat Content: 1g
- Carbohydrate Content: 30g
- Sugar Content: 15g
- Fiber Content: 2g
- Protein Content: 4g
- Sodium Content: 0.1g
Vegan breakfast muffins
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
Instructions
- 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.
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.
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