VEGAN BREAKFAST MUFFINS ?
These easy vegan breakfast muffins are perfect for making ahead of time and freezing in batches for a quick morning snack
? Here’s what you need…
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 butter
2 tsp. baking powder
? Directions:
Preheat the oven to 360F (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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