Breakfast Muffins are perfect for breakfast, snacking, and really, any other occasion when you may want to enjoy a muffin. When I came up with the recipe for these muffins, I was thinking about all of the ingredients I use when I make oatmeal: oats, flax seed, pumpkin seeds, maple syrup, brown sugar… I usually add blueberries to my oatmeal as well, but my eldest daughter has been stuck in an “I don’t like blueberries” phase lately, and I didn’t want to risk it by adding them to the muffins. I also added some walnuts to add some extra crunch and flavor, and of course I had to include a couple other key muffin ingredients like baking powder and flour, to fluff them up, and I used apple sauce to bind all of the ingredients together.
The Home Baked Vegan’s Breakfast Muffins with Seeds and Nuts are:
– Vegan (as always, this means no animal products are used in this recipe).
– Perfect for breakfast on the go.
– A great source of energy.
– Oil Free (This recipe is free from refined oils).
– Easy to bake.
Here is the recipe for The Home Baked Vegan’s Breakfast Muffins with Seeds and Nuts:
1/4 Cup Brown Sugar
1/4 Cup Maple Syrup
1 Cup Apple Sauce
1/2 Cup Cashew Milk
1 1/2 Cup All Purpose Flour
1 1//2 tsp Baking Powder
1 tsp Cinnamon
1/4 Cup Ground Flax
1/4 Cup Pumpkin Seeds, hulled, unsalted
1/2 Cup Quick Oats
1/2 Cup Walnuts
Preheat the oven to 350′
In a medium bowl, mix together the Brown Sugar, Maple Syrup, Apple Sauce and Cashew Milk.
In a large bowl, sift together the Flour, Baking Powder, and Cinnamon.
Pour the wet ingredients into the dry ingredients, and stir just until all of the dry ingredients are moistened.
Add the Flax, Pumpkin Seeds, Oats, and Walnuts, and stir them into the batter.
Scoop the batter into lined muffin tins.
Bake for 23-25 minutes, or until the tops start turning golden brown, and a skewer poked into the center of a muffin comes out clean.