Ingredients
- 150 grams muesli mix
- 50 grams light brown soft sugar
- 160 grams plain flour
- 1 teaspoon baking powder
- 250 milliliters sweetened soy milk
- 1 apple, peeled and grated
- 2 tablespoons grapeseed oil
- 3 tablespoons nut butter (we used almond)
- 4 tablespoons demerara sugar
- 50 grams pecans , roughly chilled
Method
- Heat the oven to 200C/180C fan/gas 6.
- Line a muffin tin with cases.
- Mix 100 grams muesli with the light brown sugar, flour and baking powder in a bowl.
- Combine the milk, apple, oil and 2 tablespoons 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.
- Bake 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.
From BBC Good Food
A salmon and cream cheese bagel generates 4.6 times more CO2e than a breakfast muffin, and a full English breakfast generates 22.8 times more CO2e.
Looking for more vegan breakfast inspiration? Then why not check out our tasty take on a classic fry up with this vegan English breakfast.