Vegan Breakfast Muffins

Make these delicious, healthy vegan breakfast muffins for a quick and easy start to your day. Pack with energy-boosting ingredients, an adorable package, and impressive health benefits; what can be better? It is one of my favorite ways to start my day.

Other Breakfast Recipes You May Like:

• Crispy Baked Hash Browns
• Healthy Overnight Oats
• Homemade Almond Milk
• Breakfast Blueberry Muffin Tops
• Strawberry Scones
• Oat Waffles
• Vegan Easy Homemade Sausages

Other Vegan Recipes You May Like:

• Vegan Lasagna Roll-Ups
• Summer Vegetable Rolls with Peanut Sauce
• Crepes with Lemon Cream Cheese and Blackberry Filling
• Quick and Easy Sesame Kale Salad
• Easy Mediterranean Chickpea Salad
• Red Lentil Soup

Reasons to love these Vegan Breakfast Muffins:

1. Gives you a sweet, healthy start to your busy day
2. They freeze well and can easily be defrosted for breakfast
3. Rich in fiber

What are Vegan Breakfast Muffins with Streusel Topping?

Breakfast muffins are generally healthier and contain more nutrition and fiber than regular muffins. These breakfast muffins have been developed with energy and stamina boosting in mind.

• Studies show that eating a diet high in fiber assists in the healing and prevention of many lifestyle diseases such as heart disease, type 2 diabetes, cancer, etc. Since meat and dairy products do not contain natural fibers, eating fruit, vegetables, legumes, and grains which are loaded with fiber, is essential to getting enough fiber in the diet. Insoluble fiber acts as a broom to clean out the digestive tract to keep it healthy and efficient. These vegan Breakfast Muffins with Streusel are a delicious and popular way to increase your fiber intake.

Vegan Breakfast Muffin Ingredients:

ground golden flax seeds
plant-based milk
fresh lemon juice
vanilla extract
spelt flour
flour
almond flour
natural cane sugar
baking powder
Ceylon cinnamon, ground
salt
coconut oil
fresh apple

Breakfast Muffin Streusel Topping Ingredients:

Almonds
natural cane sugar
almond flour
coconut oil
Ceylon cinnamon
Cardamom (optional)
maple syrup (optional)

How to Make these Vegan Breakfast Muffins with Streusel Topping:

Make the Streusel:

• Add all the ingredients to a small bowl. Stir to combine and set aside.

Make the Vegan Breakfast Muffin Batter:

• In a small container, add milk and fresh lemon juice. This will curdle the milk, which will make these muffins fluffier. Add the ground flax seeds to the water and let it sit for a couple of minutes; and finally, add the vanilla extract.
• In a large bowl, add all remaining dry ingredients. Stir to mix.
• Combine the dry and wet mixtures, along with the coconut oil and stir until just combined. You would not want to overmix as this will create a tougher muffin. It’s ok if there are a few lumps.
• Divide muffin batter equally into 12 muffin cups lined with cupcake liners. This recipe makes about 12 VEGAN Breakfast Muffins.
• Top each muffin with the streusel topping and bake for 16-18 minutes.

Recipe Variations/Substitutions:

• These vegan breakfast muffins can be made without the streusel, though it is a lot tastier with the streusel.
• You can substitute the flour for whole wheat for an even healthier muffin. Whole Wheat flour usually requires a little more liquid. Add either plant-based milk or water a tablespoon at a time to get the right muffin batter.
• The apple in these vegan breakfast muffins can be substituted with a fresh pear.

Allergy-friendly options:

Gluten-Free:

Substitute the flour and spelt flour with Bob’s Red Mill 1:1 Gluten-Free flour.

Nut-Free:

• Use nut-free plant-based milk such as soy milk.
• Substitute the almond flour for regular flour.
• Use nut-free vegan margarine instead of coconut oil. Substitute the sliced almonds with oats.

Soy-Free:

These Vegan Breakfast Streusel Muffins are naturally soy free.

Oil-Free:

Naturally refined oil-free. If needing to avoid the coconut oil, substitute it with apple sauce.

Serving suggestions:

There is nothing like fresh Breakfast Muffins with Streusel in the morning, but since most of us are busy people who need to get out of the house quickly, the best way is to make a whole bunch of these breakfast muffins and freeze them. Then it is easy to grab a muffin out of the freezer the night before or early morning, and you have a special nutritious breakfast treat.
Serve these vegan breakfast muffins with fresh fruit and plant-based milk

How to Store These Vegan Breakfast Muffins:

• Let the muffins cool completely before storing them.
• Store on the counter for a few hours.
• To store the muffins overnight, wrap them in cling plastic to keep them moist and store them in the fridge.
• Freeze for up to 2 months. Divide them into the number of muffins you and your family usually eat, then freeze the portions in freezer bags or containers until needed.
• If you know you will eat one muffin at a time, wrap each muffin in cling wrap before adding them to the freezer container. This will make it easy for you to grab the muffin on the go.

Special Equipment or Tools:

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• Muffin Tin
• Cupcake Liners

Frequently Asked Questions:

How Do You Make Vegan Buttermilk?

• It requires two ingredients organic plant-based milk and fresh lemon juice.
• Add a tablespoon of fresh lemon to a cup of plant-based milk.
• Stir gently and set aside to curdle for 5-10 minutes.
• Organic unsweetened soy milk works really well.
• There are a few plant-based types of milk on the market that does not curdle. If so, try an unsweetened organic type.

Do I Need a Muffin Tin to Make Muffins?

• If you want the traditional-looking muffin, you will need a muffin tin. If a muffin tin is not available, you could try to make muffin tops. Muffin tops are little fluffy rounds that resemble the top of the muffin. They bake much quicker, so keep an eye on them.
• There are even muffin top tins available for purchase.

How Do I Know The Breakfast Muffins are Done?

Check for “doneness” by inserting a toothpick into the Breakfast muffin; when it is pulled out, it should only have a few crumbs attached.

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