Vegan Breakfast Muffins

Have these nutritious muffins for a quick brekky or snack on the go! Great for kiddies lunch boxes too!

Ingredients:

•1/3 cup (50g) raisins

•1/3 cup (40g) almonds, chopped

•2 cups (230g) spelt flour

•5/8 cup (50g) oats

•5 tbsp. almond milk

•½ cup (150g) maple syrup

•1 tbsp. almond or peanut butter

•2 tsp. baking powder

Directions:

Preheat the oven to 180C and line a 12 hole muffin tin with muffin liners.

Roughly chop the almonds before mixing all of the ingredients.

Spoon the mixture into the muffin liners.

Bake for 30-35 mins until cooked through.

Store in an airtight container.

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