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.
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.
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
- 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
- 1/2 cup almond butter
- 1/2 cup apple sauce
- 1 tsp vanilla extract
- 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!