Who doesn’t love muffins?! I, personally, love muffins but sometimes they’re a little but too sugary for me in the mornings. So I decided to make some breakfast muffins that were delicious, nutritious and also low in sugar. Don’t get me wrong, I love sweets but for breakfast I prefer something that’s a little less sweet and that won’t give me that mid morning crash. These breakfast muffins are the perfect balance of nutritious & delicious! They’re sweet enough that you won’t have to choke them down like you would a bran muffin, but also filling enough that you’ll feel full and satisfied.
Not only are these muffins a great breakfast, but they’re also super easy and quick to make. It only takes about 10 minutes to prepare the batter and another 25 minutes to bake them.
Ingredient Notes
Almond flour – The almond flour gives these muffins the perfect texture without weighing them down or drying them out.
Oats – can you have breakfast muffins without using oats?? They just seem to go together. I love how nutrient dense oats are and they help keep you full for hours.
Flax seed – I love including nuts and seeds in vegan baking for added nutrition. Flax seed is a great source of fat and fiber. It is needed in this recipe to bind the batter together.
Raisins – I know that some people aren’t a fan of raisins so feel free to substitute them for dried cranberries or chocolate chips. You can omit them but I find that the sweetness is needed since these muffins are already low in sugar.
Almond butter – You can sub another nut butter but keep in mind that it will change the flavor. For example, peanut butter has a stronger flavor than almond butter so your muffins will taste more like peanut butter.
Applesauce – the secret ingredient! Applesauce is what gives these muffins their sweetness. I love baking with applesauce because it’s a natural sweetener and adds a ton of vitamin C.
Storing Instructions
To keep these muffins fresh, I recommend storing them in the fridge in an airtight container for up to 5 days. You can also freeze them for 2-3 months.
Healthy Vegan Breakfast Muffins
Ingredients
- 2 cups almond flour
- 1 cup rolled oats (80 g)
- 2 tbsp flax seed
- 1/2 cup sliced almonds
- 1/2 cup raisins
- 1 tsp cinnamon
- baking soda
- salt
- 1/2 cup almond butter
- 1/2 cup apple sauce
- 1 tsp vanilla extract
Instructions
- Mix the flaxseed with 6 tbsp hot water in a large bowl and set aside for 1 minute to create a flax egg.
- Preheat oven to 350 degrees.
- Mix all the dry ingredients in a bowl.
- Add all of the wet ingredients to flax egg bowl and mix until well combined.
- Pour mixture into lined or greased muffin tins.
- Bake for 25-30 minutes or until knife comes out clean.
- Let cool on wire rack. Enjoy!
These sound so good! Definitely going to try..
I hope you like them!