APPLE NUT MUFFINS RECIPES

Name: Vegan breakfast muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12
Ingredients: 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

VEGAN BREAKFAST MUFFINS RECIPE - BBC GOOD FOOD

Vegan breakfast muffins recipe - BBC Good Food image

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

Provided by Lulu Grimes

Categories Breakfast, Brunch

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 12

Number Of Ingredients 10

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 224 calories, FatContent 9 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.1 milligram of sodium

VEGAN BREAKFAST MUFFINS RECIPE - BBC GOOD FOOD

Vegan breakfast muffins recipe - BBC Good Food image

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

Provided by Lulu Grimes

Categories Breakfast, Brunch

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 12

Number Of Ingredients 10

Ingredients

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

Steps:

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.
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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Calories per serving

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VEGAN BREAKFAST MUFFINS RECIPE - BBC GOOD FOOD

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
From bbcgoodfood.com
Total Time 50 minutes
Category Breakfast, Brunch
Calories 224 calories per serving

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.

See details

BANANA BUTTERMILK MUFFINS RECIPE: HOW TO MAKE IT

Preheat oven to 400°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add bananas and vanilla; mix well. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk., Fill greased or paper-lined muffin cups two-thirds full. For the topping, combine the flour, brown sugar and oats. Cut in butter until crumbly. Sprinkle a rounded teaspoonful over each muffin., Bake for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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