Breakfast Muffins with Apple & Peanut Butter

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Created by Viva!’s Helen Wilson, former Food & Cookery Coordinator, these muffins have got all the essentials for a delicious and unexpectedly hearty breakfast on the go. They contain oats for energy, nut butter for protein and fruit for a zingy vitamin hit. Make up a batch then freeze them or eat them up throughout the week. They’ll stay fresh for up to 4 days in an airtight container.

Photograph by Rebel Recipes

Quick meal
Freezable
Cheap
Kids recipe
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Preparation time

10 min

Cook time

30 min

Total time

40

Meal

  • vegan-desserts
  • breakfasts

Servings

8-10

Ingredients

  • 150g/1 cup muesli mix
  • 100g/½ cup light brown sugar
  • 160g/1¼ cups plain flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • Pinch of salt
  • 150g/¾ cup blueberries (optional)
  • 250ml/1 cup sweetened plant milk
  • 1 apple, peeled and grated
  • 2 tbsp vegetable oil
  • 3 tbsp nut butter
  • 20g/¼ cup sultanas or raisins

Instructions

  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Line a muffin tin with 8 paper muffin cases.
  3. In a large bowl, combine the muesli with the sugar, flour, baking powder, cinnamon, salt and blueberries (don’t squish them – keep them whole)
  4. In a jug, thoroughly mix the plant milk, apple, oil, nut butter and raisins/sultanas.
  5. Stir this liquid mix into the dry ingredients with a wooden spoon.
  6. Once combined, divide the mixture equally between the muffin cases until about three-quarters full. Sprinkle over the sunflower seeds if using/
  7. Bake for 25-30 minutes or until the muffins are risen and golden.
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