Vegan Breakfast Muffins
Description
These vegan muffins are easy to make and can be frozen in batches making them ideal for a mid-morning snack
Muffins
Instructions
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Method
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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.
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Divide equally between the cases. Mix the remaining muesli with the demerara sugar, remaining almond butter and pecans, and spoon over the muffins.
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Nutrition Facts
Serving Size Per Muffin
Servings 1
- Amount Per Serving
- Calories 224kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 1g5%
- Sodium 0.1mg1%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 15g
- Protein 3.95g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
