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
- 150 grams muesli
- 50 grams light brown sugar
- 160 grams plain flour
- 1 teaspoon baking powder
- 250 milliliters sweetened soya milk
- 1 apple (peeled and grated)
- 2 tablespoons grapeseed oil
- 3 tablespoons almond butter
- 4 tablespoons demerara sugar
- 50 grams pecans (roughly chopped)
Instructions
- Method
-
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 almond butter and pecans, and spoon over the muffins.
-
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.