Delicious Oaty breakfast muffins. Soft, fluffy and gently spiced, these breakfast muffins are filling, packed full of fruit, oaty goodness and so quick to whip up!
If you enjoy baking but find you don’t always have the time, muffins (or indeed cupcakes) are the perfect thing for you. It takes no time at all to knock up a batch and – given the opportunity – they last several days in an airtight container. If you’ve already tried my vegan blueberry muffins or even my quirky beetroot chocolate muffins, so you’ll know how good vegan bakes can be!
It is a long-running joke amongst my work colleagues that I used to work for Costa Coffee. I constantly allude to, starting a sentence, several times a day with “when I worked at Costa…”. This is usually followed up with some anecdotal story about coffee or annoying customers, and my colleagues smile indulgently at me as I waffle on.
What does this have to do with today’s recipe? Well, most of you will be familiar with the notion that muffins and coffee shops seem to go hand in hand. When I worked for Costa (told you), we sold four classic flavors: blueberry, lemon, double chocolate muffins, and white chocolate/raspberry. I was not particularly a fan of any of them. I’m not sure if Costa has ever sold a vegan muffin. I digress. These were one of our best-selling items, and there is something about peeling the wrapper off a fresh muffin, breaking it open, and biting into it that’s very appealing.
Making your homemade muffins is simple, mixing blended wet ingredients into dry ones, with no overmixing. My low-fat vegan muffins are also easy to make, simply replace the egg element with perhaps flax eggs, yogurt, ripe bananas, and unsweetened applesauce. In this case, egg replacer. I’ve used egg replacer because I don’t want the batter mix to be too wet. If you are new to baking, muffins will always yield good results.
My hearty vegan breakfast muffins are chock full of good things like pecans, pineapple, and raisins and make a delicious and hearty breakfast treat. I think you could even add some vegan dark chocolate chips if you wanted to make these a little more decadent, or even cacao nibs.
Inspired by an original recipe from Carla Kelly’s Vegan Bake Sale cookbook, I find myself returning to this recipe time and time again. Serve with a glass of cashew milk or orange juice, fresh fruit, a newspaper, and a sunny morning.
Table of Contents
- Wholemeal all-purpose flour. You can also use your favorite gluten-free flour blend. I like to mix this with spelt flour.
- Pineapple. I use one of those little tins, in the water, not syrup. I break it up into small pieces.
- Sultanas or raisins. You could also use dried cranberries.
- Vanilla Extract, that perennial flavor for baking.
- Oatmeal. Use rolled oats for a great source of fiber.
- Coconut oil, melted. You can also use melted vegan butter or canola oil, olive oil, or vegetable oil.
- Soy milk, or use your favorite dairy-free milk. You could use coconut milk, almond milk, or oat milk.
- Pecans. You could also use walnuts or hazelnuts. Omit altogether and replace with additional dried fruit if you prefer.
- Pineapple. I used a small tin, drained, and crushed with a fork. Try to find the pineapple in juice rather than syrup.
- Light brown sugar. You could also use dark brown sugar, for a richer flavor, or use your favorite sugar replacement.
This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe.
- Firstly whisk up your egg replacer in a small ball. Set aside.
- In a large mixing bowl, combine dry ingredients, including the pecans and raisins.
- Blend together the milk, vanilla, and coconut oil.
- Pour the wet ingredients into the dry mixture, along with the crushed pineapple, and mix until just combined.
- Spoon the muffin batter into a lined muffin pan and bake for 20-25 minutes in a preheated oven.
- Remove and leave to cool for about 5 minutes before eating.
- Store in an airtight container for about 3 days.
Try my other delicious vegan muffins
- Pumpkin Chocolate Chip Muffins
- Classic Vegan Blueberry Muffins
- Chocolate Chip Muffins
- Lemon Poppyseed Muffins
- Rich Beetroot Chocolate Chip Muffins
Oaty Vegan Breakfast Muffins
- 1 12 hole Muffin Tin lined
- 1 tbsp Egg Replacer - whisked up with 2 tbsp juice from pineapple
- ½ cup Wholemeal Flour
- ⅓ cup Brown Sugar
- 1 tsp Baking Powder
- 2 tbsp Cornflour
- 1 tsp Ground Cinnamon
- 1 cup Oats - rolled
- ¼ cup Dried Cranberries
- ¼ cup Sultanas
- ¼ cup Pecans
- 1 cup Soy Milk
- ⅓ cup Coconut Oil - melted, or vegetable oil
- 5 rings Pineapple - canned, drained, crushed
- 2 tsp Vanilla Extract
- Preheat oven to 180c
- Whisk up the egg replacer first, leave to one side
- Sift flour, baking powder, cinnamon and cornflour into a large bowl.
- Add the cranberries, sultanas and pecan nuts
- Whisk the oil, milk and vanilla in a jug
- Pour wet ingredients into the dry, and add the crushed pineapple.
- Mix until just blended
- Fill muffin cases ¾ full and bake for about 20-25 or until lightly browned on top.
- Replace nuts with extra dried fruit if necessary.
- You can use gluten-free self-raising flour
- You can use all sultanas, or all cranberries rather than a mixture
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.