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You are here: Home / Recipes / Recipes by Course / Breakfast & Brunch Recipes / Muesli Muffins {Vegan}

Muesli Muffins {Vegan}

Published on July 4, 2008 by Helen Best-Shaw 2 Comments
Last Updated on June 4, 2020

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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 Muffin

Everything You Need To Know

  • Muesli Muffins
  • Muffin Know-How
  • How to Make Easy Vegan Muesli Muffins
  • Muesli Muffins
    • Ingredients
    • Instructions

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 Muffin
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5 from 1 vote

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
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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!

 

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Filed Under: Baking, Breakfast & Brunch Recipes, Muffins, Recipes Ingredients: Flour, Muesli, Oil, Plant Milk, Spelt Flour, Sugar

Previous Post: « Easy Peanut Butter Muffins {Vegan}
Next Post: Sesame Crusted Baked Tofu »

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    Recipe Rating




  1. Sophie

    5 stars
    Nice muffins Helen, glad you had a good holiday!

    It’s really nice to see a muffin recipe that only makes a few – so often I’m put off making a batch because I don’t know how to get rid of the other 8 that I don’t want to eat. Must try your soymilk instead of eggs trick.

    Reply
  2. Hippolyra

    I challenge you to make just one perfect muffin Sophie! They will work with normal milk or soy. Just skip the egg.

    Reply

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