These ultra wholesome, high-fibre, vegan breakfast muffins are made with fruit, nuts, seeds, oats and 100% wholemeal flour.
A mixture of maple syrup, apple juice and olive oil ensures that they are sweet and moist and don’t taste remotely worthy.
You can vary the nuts, seeds and dried and fresh fruit to taste, of course. This combination, which includes prunes, walnuts, and pumpkin and sunflower seeds, works well.
This recipe will produce eight to ten medium-sized muffins like those pictured. Like most muffins, they are best eaten in the first twenty-four hours, but will store in an airtight tin for a day or two.
breakfast muffins…
ingredients
- 80 ml olive oil
- 80 ml maple syrup
- 150 ml apple juice
- 150 g wholemeal plain flour
- 50 g rolled (porridge) oats, plus a few for decoration
- 1.5 tsp baking powder
- 1.5 tsp cinnamon
- 1/8 tsp salt
- 1 small fresh apple, cored and chopped
- 50 g raisins
- 30 g prunes, chopped
- 25 g walnuts, roughly chopped
- 20 g sunflower seeds
- 10 g pumpkin seeds
method
- Set the oven to 170°C/340°F and line a muffin tin with cases (enough for 8 to 10 muffins).
- Whisk together the maple syrup, apple juice and olive oil and set aside.
- Sift the flour, cinnamon, baking powder and salt into a large bowl.
- Add the oats, apple, dried fruit, nuts and seeds to the flour and stir to combine.
- Pour in the apple juice mixture, stirring as you go, to create a fair sloppy dough. Try to ensure it’s all mixed in but don’t over stir.
- Transfer the dough to the cases using two dessert spoons. Fill to within a few millimetres of the top of the case.
- Sprinkle a few extra oats over the top of each muffin and bake for 25 to 30 minutes until they are well risen and a rich golden brown on top.
- Allow to cool a little before removing from the tin.
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