Vegan Museli Muffins - Perfect Grab & Go Breakfast!
A great grab & go breakfast or afternoon pick-me-up – either way these Vegan Museli Muffins are very delicious! I’m a big fan of food having a range of textures when you eat it and the soft muffins contrast really nicely with the crunchy museli topping; these little muffins are also packed full of energy courtesy of the grated dark chocolate, seeds and dried fruit (perfect for a morning den building, Gruffalo hunting and mark making with sticks in the woods!) They are also really good for lunchboxes and keep the Peachicks fuelled for the last few hours of school so they are only mildly ravenous when they get home.
200mlDairy Free Milk
150gSelf Raising Flour
100gWholemeal bread flour
Ok so first for the ‘wet’ ingredients – golden syrup, sugar, oil and dairy free milk – these then need to be mixed so the golden syrup is evenly distributed (sometimes it helps to zap it and the milk together for about 20 seconds in a microwave, mix it in and then add the rest of the wet ingredients).
Next mix the museli ingredients in a small bowl – stir all the various seeds, oats and sultanas together.
Then for the ‘dry’ ingredients. These need to be in a bowl big enough to hold all the mixture. Stir both the flours together with the baking powder and then add 3/4 of the museli mix. Stir again until fully combined.
Divide the mixture between 12 muffin cases (I was feeling festive so these have pretty pink hearts on!) and sprinkle the rest of museli mixture over the muffin mix.
Then bake for around 28minutes towards the bottom of the oven so that the sultanas don’t burn!
Leave to cool, grate over some dark chocolate and then enjoy with your morning drink of choice!
These are really simple to make and as with most muffin recipes the ‘wet’ ingredients go in a medium size bowl and the ‘dry’ in a large bowl. This recipe also needs a third small bowl to mix up the ‘museli’ ingredients in (I know sorry about that another bowl to wash up!)