Vegan Wholemeal Breakfast Muffins
Start off the day the right way with these Vegan Wholemeal Breakfast Muffins. They are the perfect portable breakfast that tastes good too!
Servings: 12 muffins
Calories: 144.65kcal
Ingredients
- 225 ml soya milk or another plant based milk
- 1 tbsp apple cider vinegar or lemon juice
- 225 grams wholemeal flour
- 1.5 tsp bicarbonate of soda
- 0.5 tsp cinnamon
- 150 grams blueberries fresh
- 125 ml maple syrup
- 60 ml vegetable oil (4 tbsp)
- 4 tbsp pumpkin seeds
- 2 tbsp demerara sugar
Instructions
- Pre-heat your oven to 180C / 356 F / gas mark 4.
- Line muffin tins with 12 paper cases.
- Mix together the soya milk and apple cider vinegar then place to one side.
- In a large bowl, whisk together the wholemeal flour, bicarbonate of soda, cinnamon and the blueberries.
- Add the oil and maple syrup to the milk and apple cider vinegar and whisk well.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Divide the mix equally between the 12 muffins cases and sprinkle over the pumpkin seeds.
- Place in the centre of the oven and bake until golden brown and bouncy to the touch.
- Remove from the oven and immediately sprinkle with the demerara sugar then leave to cool.
Nutrition
Calories: 144.65kcal | Carbohydrates: 27.94g | Protein: 4.13g | Fat: 2.52g | Saturated Fat: 0.41g | Polyunsaturated Fat: 1.16g | Monounsaturated Fat: 0.68g | Trans Fat: 0.003g | Sodium: 148.29mg | Potassium: 164.78mg | Fiber: 2.63g | Sugar: 12.33g | Vitamin A: 82.72IU | Vitamin C: 2.63mg | Calcium: 51.46mg | Iron: 1.13mg