Vegan Breakfast Muffins
These vegan muffins are easy to make and can be frozen in batches making them ideal for a mid-morning snack
Ingredients
- 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
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 almond butter and the pecans, and spoon over the muffins.
Notes
Nutritional Information
Per serving:224 Kcal |fat 9g |saturated fat 1g |carbs 30g | sugars 15g |fibre 2g| protein 4g| salt 0.1g