Serving Details
- Serves: 6–8
- Yield: 12 muffins
- Meal Type: Breakfast / Snack / On-the-go
- Perfect For: Vegan diets, meal prep, kids’ lunchboxes
Recipe Description
Vegan Breakfast Muffins by The Cook Book are moist, flavorful, and packed with plant-based goodness. Featuring oats, bananas, flaxseed, and mixed fruits or veggies, these muffins are a perfect grab-and-go breakfast or energy-boosting snack — dairy-free, egg-free, and totally satisfying.
Cooking Time
- Preparation Time: 10 minutes
- Baking Time: 25–30 minutes
- Total Time: 40 minutes
Ingredients
- 2 ripe bananas, mashed
- 1 cup plant-based milk (e.g. almond, soy, oat)
- 1 tbsp flaxseed meal + 3 tbsp water (flax egg)
- ⅓ cup maple syrup or agave nectar
- ¼ cup coconut oil (melted) or neutral oil
- 1½ cups whole wheat flour
- ½ cup rolled oats
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup grated carrot or zucchini (optional)
- ½ cup raisins, blueberries, or chopped nuts
Instructions
- Preheat oven to 180°C (350°F). Line or grease a 12-cup muffin tin.
- In a small bowl, mix flaxseed meal and water. Let sit for 5 mins to thicken.
- In a large bowl, whisk together mashed bananas, plant milk, oil, maple syrup, and flax egg.
- Stir in flour, oats, baking powder, baking soda, cinnamon, and salt. Mix until just combined.
- Fold in grated veggies or fruits and any add-ins like nuts or berries.
- Spoon batter evenly into muffin cups. Bake for 25–30 mins or until a toothpick comes out clean.
- Let cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Nutritional Information (Per Muffin)
- Calories: ~180 kcal
- Protein: 4g
- Fat: 6g
- Carbohydrates: 28g
- Fiber: 3g
- Refined Sugar: 0g
FAQs
Can I freeze these muffins?
Yes! Store in freezer-safe bags for up to 3 months. Reheat in microwave or oven.
Are these muffins gluten-free?
Use certified gluten-free oats and substitute flour with a 1:1 gluten-free blend.
What if I don’t have flaxseed?
You can use chia seeds to make a chia egg: 1 tbsp chia + 3 tbsp water.
Can I make them oil-free?
Replace oil with unsweetened applesauce or mashed banana for a lighter version.
How long do they last?
Store in an airtight container for 3–4 days at room temperature or 5–6 days in the fridge.
