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+ servings

Oaty Vegan Breakfast Muffins

HealthyMuffins
A delicious muffin, perfect for breakfast, full of lots of good things!
Freya
5 from 40 votes
Prep 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Equipment

  • 1 12 hole Muffin Tin lined

Ingredients

  • 1 tbsp Egg Replacer - whisked up with 2 tbsp juice from pineapple
  • ½ cup Wholemeal Flour
  • 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
  • cup Coconut Oil - melted, or vegetable oil
  • 5 rings Pineapple - canned, drained, crushed
  • 2 tsp Vanilla Extract

Instructions

  • 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.

Notes

  • 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.

Nutrition Facts
Oaty Vegan Breakfast Muffins
Amount per Serving
Calories
167
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
3
mg
1
%
Sodium
 
53
mg
2
%
Potassium
 
117
mg
3
%
Carbohydrates
 
21
g
7
%
Fiber
 
2
g
8
%
Sugar
 
10
g
11
%
Protein
 
3
g
6
%
Vitamin A
 
87
IU
2
%
Vitamin C
 
2
mg
2
%
Calcium
 
64
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.