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