Muesli Muffins {Vegan}

Muesli muffins make a wonderful tasty and nutritious breakfast. Enjoy them fresh from the oven on Sunday and save some for a Monday breakfast on the go. This easy vegan muesli muffin recipe is easy enough to make when you’re still half asleep!

Muesli Muffins

I have a tradition of muffins for breakfast at the weekend – easy to make, and endlessly variable.  These vegan muffins came about from a lack of eggs one weekend.  

These use my basic muffins recipe, with a generous scoop of muesli added in.    You can use homemade muesli,  but I’d probably add some extra fruit and seeds in. 

Make enough at the weekend to see you through the Monday morning commute, as they are nice and portable. 

Muffin Know-How

Muffins are very easy to make. The crucial thing is not to overwork the batter. Sift the flour well before you start mixing and then fold the ingredients together gently. Don’t worry about lumps in the batter. They are supposed to be there. 

How to Make Easy Vegan Muesli Muffins

Step one – Preheat the oven to GM 4/180°C/350°F. Sift the flour. Place the dry ingredients in a bowl and mix well.

Step two – Whisk wet ingredients in a separate bowl or jug. Fold wet ingredients into the dry (no more than 15 folds) to make a batter (lumps are fine).

Step three – Pour into muffin cases or a silicone mould. Then sprinkle extra muesli on top and lightly press into the batter.

Step four – Bake for 20 to 25 minutes until risen and golden brown.

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Muesli Muffins

The perfect weekend way to enjoy your muesli - in a muffin.

Servings: 6 muffins

Author: Helen Best-Shaw

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Cook ModePrevent your screen from going dark

Ingredients

• 2 oz spelt flour
• 2 oz plain flour
• 2 oz Muesli
• 1 oz granulated sugar (golden )
• 1 tsp baking powder
• pinch salt
• 5 fl oz soy milk (or use your usual milk)
• 1 fl oz sunflower oil
• extra muesli or granola (for topping)

Instructions

• Preheat the oven to GM 4/180°C/350°F. Sift the flour. Place the dry ingredients in a bowl and mix well.
• Whisk wet ingredients in a separate bowl or jug. Fold wet ingredients into the dry (no more than 15 folds) to make a batter (lumps are fine).
• Pour into muffin cases or a silicone mould. Sprinkle extra muesli on top and lightly press into batter.
• Bake for 20 to 25 minutes until risen and golden brown.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Muesli Muffins

Amount Per Serving

Calories 193 Calories from Fat 54

% Daily Value*

Fat 6g9%

Sodium 46mg2%

Potassium 194mg6%

Carbohydrates 31g10%

Fiber 2g8%

Sugar 9g10%

Protein 4g8%

Vitamin A 130IU3%

Calcium 66mg7%

Iron 2.3mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Baked Goods

Cuisine: Baking

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If you like fresh fruit in your vegan breakfast muffins, you will love this lemon and blueberry recipe. For another breakfast time twist on muesli, try a muesli sourdough loaf!