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.
Nutrition Facts
Oaty Vegan Breakfast Muffins
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.