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Healthy breakfast muffins

These vegan, wholesome, healthy breakfast muffins are a good source of fiber and Omega 3/6 fatty acid. They also contain dried fruits and spices (ginger & cinnamon) that are beneficial to your health. Perfect for breakfast, afternoon tea or snacking during the day
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 150 ml plant based milk or apple juice
  • 3 Tbsp date syrup maple syrup or honey
  • 1 tsp ground chia seed or flaxseed
  • 50 ml vegetable oil
  • 1 apple grated
  • 150 g wholemeal plain flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger optional
  • 50 g rolled porridge oats
  • 1 handful walnuts roughly chopped
  • 1 Tbsp sunflower seeds
  • 2 tsp pumpkin seeds
  • 4 Tbsp dried cranberries/figs or chopped prunes/dates

Method
 

  1. Set the oven temperature to 170°C/340°F and line a muffin tin with paper cases. Alternatively, put 12 silicon muffin cases onto a baking tray.
  2. Mix the apple juice/milk, date or maple syrup, chia or flax seeds and set aside.
  3. Sift the flour, cinnamon, ginger and baking powder into a large bowl.
  4. Add the oats, seeds, walnuts and dried fruits to the flour and combine.
  5. Add the oil to the wet mixture, then pour this over the flour mixture.
  6. Stir gently until you get a batter. Don’t over stir!
  7. Spoon the batter into the cases.
  8. Bake for 25 to 30 minutes until they are golden brown.
  9. Allow them to cool a little in the cases or tin before transferring them to a wire rack.
  10. Let them cool completely before serving.