Breakfast Muffins with Apple & Peanut Butter
Created by Viva!’s Helen Wilson, former Food & Cookery Coordinator, these muffins have got all the essentials for a delicious and unexpectedly hearty breakfast on the go. They contain oats for energy, nut butter for protein and fruit for a zingy vitamin hit. Make up a batch then freeze them or eat them up throughout the week. They’ll stay fresh for up to 4 days in an airtight container.
Photograph by Rebel Recipes
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Preparation time
10 min
Cook time
30 min
Total time
40
Meal
- vegan-desserts
- breakfasts
Servings
8-10
Ingredients
- 150g/1 cup muesli mix
- 100g/½ cup light brown sugar
- 160g/1¼ cups plain flour
- 1 tsp baking powder
- 1 tsp cinnamon
- Pinch of salt
- 150g/¾ cup blueberries (optional)
- 250ml/1 cup sweetened plant milk
- 1 apple, peeled and grated
- 2 tbsp vegetable oil
- 3 tbsp nut butter
- 20g/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)
- In a jug, thoroughly mix the plant milk, apple, oil, nut butter and raisins/sultanas.
- Stir this liquid mix 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.
Keywords
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