Apple and Peanut Butter Breakfast Muffins

The perfect way to start the day with these little peanut butter treats. High fibre and high protein providing so much goodness! They keep well too so a simple recipe to make and keep for the week.

This recipe makes 8 portions

Equipment: muffin tin, oven, large mixing bowl, wooden spoon

 

INGREDIENTS:

  • 150g muesli
  • 100g coconut palm sugar
  • 160g plain flour
  • 1 tsp baking powder
  • 250ml sweetened plant milk (soya/coconut)
  • 1 apple, peeled and grated
  • 2 tbsp vegetable oil
  • 3 tbsp peanut butter
  • 20g sultanas or raisins
  • Pinch salt (optional)
  • 1 tsp cinnamon

 

METHOD:

Heat the oven to 180°C (fan)/356°F/Gas Mark 4. Line a muffin tin with 8 paper cases.

Mix the muesli with the light brown sugar, flour, baking powder, cinnamon and salt in a bowl.

Combine the milk, apple, oil, nut butter and raisins in a jug and mix well.

Stir this liquid mix into the dry ingredients with a wooden spoon. Divide equally between the cases to about 3/4 full.

Bake for 25-30 mins or until the muffins are risen and golden. Optional: Drizzle some vegan syrup on the top of each one eg maple or agave.