Vegan muffins

Easy to make vegan muffins. Ideal for Sunday Brunch or a mid-morning snack. The muffins can be frozen for 1 month. The recipe makes 12 muffins

Vegan muffins

Vegan Breakfast Muffins

These vegan muffins are easy to make and can be frozen in batches making them ideal for a mid-morning snack
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 12 miffins
Calories 224 kcal


  • 150 g muesli
  • 50 g light brown soft sugar
  • 160 g plain flour
  • 1 tsp baking powder
  • 250 ml sweetened soya milk
  • 1 apple peeled and grated
  • 2 tbsp grapeseed oil
  • 3 tbsp almond butter
  • 4 tbsp demerara sugar
  • 50 g pecans roughly chopped


  • 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 the pecans, and spoon over the muffins.


Nutritional Information

Per serving:
224 Kcal |fat 9g |saturated fat 1g |carbs 30g | sugars 15g |fibre 2g| protein 4g| salt 0.1g