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+ servings
These muffins have all the essentials for a delicious and unexpectedly hearty breakfast on the go.
A tray of freshly cooked vegan breakfast muffins with blueberries
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Duration40 minutes
Cook Time30 minutes
Prep Time10 minutes
Servings10 muffins

Ingredients

  • 150 g (1 cup) muesli mix
  • 100 g (½ cup) light brown sugar
  • 160 g (1¼ cups) plain flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • Pinch of salt
  • 150 g (¾ cup) blueberries optional
  • 250 ml 1 cup sweetened plant milk
  • 1 apple peeled and grated
  • 2 tbsp vegetable oil
  • 3 tbsp nut butter
  • 20 g (¼ cup) sultanas or raisins

Instructions

  • Preheat the oven to 180°C/350°F/Gas Mark 4.
  • Line a muffin tin with 8 paper muffin cases.
  • In a large bowl, combine the muesli with the sugar, flour, baking powder, cinnamon, salt, and blueberries (don’t squish them – keep them whole)
  • Thoroughly mix the plant milk, apple, oil, nut butter, and raisins/sultanas in a jug.
  • Stir this liquid and mix it into the dry ingredients with a wooden spoon.
  • Once combined, divide the mixture equally between the muffin cases until about three-quarters full. Sprinkle over the sunflower seeds if using/
  • Bake for 25-30 minutes or until the muffins are risen and golden.