#WELLNESSWEDNESDAY VEGAN BREAKFAST MUFFINS

If you exercise in the mornings, it is not a good idea to skip breakfast. Today’s recipe can be made in advance and frozen so that you have a healthy breakfast or snack on hand post workout. For this week’s #Wellness Wednesday, we made healthy muffins with a crispy muesli crust. They are so yummy, you will want to skip the butter and jam!

Remember that being fit and healthy is 80% nutrition and 20% exercise and that Liviya Nutrition and Fitness is here to guide you – every step of the way!

Vegan Breakfast Muffins (makes 12)
Cost of ingredients in July 2020:
For vegan muffins: Approximately R2.51 per muffin or R30.11 for the batch
For non-vegan muffins: Approximately R2.32 per muffin or R27.86 for the batch

Detail of gluten free muffins on roasting pan
  • Ingredients
  • For the muffins
  • 100g muesli mix
  • 50g brown sugar
  • 160g cake flour
  • 1 tsp baking powder
  • 250ml soy milk (or cow’s milk for non-vegans)
  • 1 medium apple, peeled and grated
  • 2 tbsp sunflower oil

For the topping

  • 50g mixed fruit & nuts, roughly chopped
  • 50g muesli mix
  • 4 tbs brown sugar
  • 1 tbs vegan-friendly milk (or cow’s milk for non-vegans)

Method
Heat the oven to 180C (or 160C for a fan assisted oven). Place 12 muffin cases in a muffin pan.

In a mixing bowl, combine 100g of the muesli mix with the 50g of brown sugar, flour and baking powder.
Mix the milk, grated apple and oil in a small bowl and add to the dry mixture. Mix well and then spoon equal amounts into the muffin cases.

For the topping, mix 50g muesli mix with the 4 tbs of brown sugar, chopped fruit and nuts, and 1 tbs of milk in a bowl. Spoon over the muffin mix already in the cases and bake for 25 – 30 mins. Enjoy as breakfast or a snack.

Stay tuned for weekly #WellnessWednesay blogs with Liviya Nutrition and Fitness and follow them on Facebook and Instagram for daily inspiration.