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HealthyMuffins

Healthy Vegan Breakfast Muffins

A delicious muffin, perfect for breakfast, full of lots of good things!
5 from 40 votes
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Course: Baking
Cuisine: British
Diet: Vegan
Keyword: Vegan Baking
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Calories: 167kcal
Author: Freya

Equipment

  • 1 12 hole Muffin Tin lined

Ingredients

  • 1 tablespoon Egg Replacer whisked up with 2 tablespoon juice from pineapple
  • ½ cup Wholemeal Flour
  • cup Brown Sugar
  • 1 teaspoon Baking Powder
  • 2 tablespoon Cornflour
  • 1 teaspoon 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 teaspoon 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.
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!

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

Nutrition

Calories: 167kcal | Carbohydrates: 21g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 53mg | Potassium: 117mg | Fiber: 2g | Sugar: 10g | Vitamin A: 87IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg