Vegan breakfast muffins

These easy vegan breakfast muffins with muesli and pecans are perfect for making ahead of time and freezing in batches for a quick morning snack

  • Prep:25 mins
    Cook:25 mins
  • Serves 12
  • Easy

Nutrition per serving

  • kcal 224
  • fat 9g
  • saturates 1g
  • carbs 30g
  • sugars 15g
  • fibre 2g
  • protein 4g
  • salt 0.1g


  • 150g muesli mix
  • 50g light brown soft sugar
  • 160g plain flour
  • 1 tsp baking powder
  • 250ml sweetened soy milk
  • 1 apple, peeled and grated
  • 2 tbsp grapeseed oil
  • 3 tbsp nut butter (we used almond)
  • 4 tbsp demerara sugar
  • 50g pecans, roughly chilled


  1. Heat the oven to 200C/180C fan/gas 6. Line a muffin tin with cases. Mix 100g muesli with the light brown sugar, flour and baking powder in a bowl. Combine the milk, apple, oil and 2 tbsp nut butter in a jug, then stir into the dry mixture. Divide equally between the cases. Mix the remaining muesli with the demerara sugar, remaining nut butter and the pecans, and spoon over the muffins.

  2. Bake for 25-30 mins or until the muffins are risen and golden. Will keep for two to three days in an airtight container or freeze for one month. Refresh in the oven before serving.

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