These easy vegan breakfast muffins with muesli and pecans are perfect for making ahead of time and freezing in batches for a quick morning snack
Prep:25 mins
12
150g muesli mix50g light brown soft sugar160g plain flour1 tsp baking powder250ml sweetened soy milk1 apple, peeled and grated2 tbsp grapeseed oil3 tbsp nut butter (we used almond)4 tbsp demerara sugar50g pecans, roughly chilled
STEP 1Heat the oven to 200C/180C fan/gas 6. Line a muffin tin with cases. Mix 100g muesli with the light brown sugar, flour and baking powder in a bowl. Combine the milk, apple, oil and 2 tbsp nut butter in a jug, then stir into the dry mixture. Divide equally between the cases. Mix the remaining muesli with the demerara sugar, remaining nut butter and the pecans, and spoon over the muffins.STEP 2Bake for 25-30 mins or until the muffins are risen and golden. Will keep for two to three days in an airtight container or freeze for one month. Refresh in the oven before serving.
