VEGAN BREAKFAST MUFFINS
These easy vegan breakfast muffins with muesli and pecans are perfect for making ahead of time and freezing in batches for a quick morning snack
Provided by Lulu Grimes
Categories Breakfast, Brunch
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 224 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium
HEALTHY HARVEST BREAKFAST MUFFINS
Yummy muffins pack a nutritious punch in the morning, great for a healthy grab-n-go breakfast. You can alter this recipe any way you like and with what you have on hand, very versatile. I started with Recipe # 8845 from Kathy-Lynn and tweaked it so much it turned into something else. Recipe includes a brown sugar & nut topping. I used almonds and walnuts, but any kind of nut would be good with this.
Provided by QueenAstroPirate
Categories Quick Breads
Time 35m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375.
- Line muffin pan with cups, if desired.
- Squirt each cup with non-stick cooking spray.
- Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
- In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
- In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
- Add banana mixture to the flour mixture along with the raisins, if you desire.
- STIR JUST UNTIL MOISTENED. Do not over stir.
- Fill muffin cups 2/3 way full.
- Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin.
- Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched.
- Makes 16 small muffins, or 8 giant-sized muffins.
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