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Breakfast Muffins

Deliciously light, fluffy and topped with fresh strawberries, these Breakfast Muffins are perfect for on-the-go!

Servings: 8 muffins

vegan Breakfast Muffins

Ingredients

  • 1 cup Almond milk
  • 1 cup Rolled oats
  • ¼ cup Almond pulp
  • ½ cup Coconut oil
  • ⅓ cup Sugar of choice
  • 1 tsp Vanilla extract
  • 1 ¼ cups All-purpose flour
  • 1 tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Sea salt
Topping:
  • 1/2 cup diced strawberries

Directions

Combine milk and rolled oats. Let sit for 30 minutes.

Preheat oven to 170 Celsius. Prepare the muffin pan. Set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and set aside. Add coconut oil, milk pulp, vanilla and sugar into the milk-oat mixture. Gently mix the flour mixture to wet mixture.

Scoop muffin batter into prepared muffin tins (3/4 full). Top with diced strawberries. Bake at 350F until muffins turn golden brown and a toothpick can be inserted and come out clean, about 25 minutes. Remove muffin tin from the oven. Let muffins cool for 5-10 minutes before serving. Enjoy.


1 comment

  • These turned out soooo yum! But I need to point out a few editing issues with the recipe…

    1) it did not state to melt the coconut oil,
    2) it said add almond milk in with all the other ingredients when it previously stated to mix the almond milk called for with the oats and sit for 30 minutes. So is it calling for more almond milk? And how much? I did discover once I was mixing all the ingredients together I needed to add more milk as needed because the mixture was too dry and not combining.
    3) also, when converting 170 Celsius to Fahrenheit the temperature is 338°. So I’m thankful it later states to bake at 350°
    4) and lastly, it should probably state to use a “jumbo” muffin pan because this recipe as written made 12 regular muffin/cupcake size not 8.

    Otherwise, with some adjustments this recipe is super yummy and I look forward making again! P.S. My 19 month old scarfed down 2 in a jiff!!
    P.S.S. I added some raw sugar to the tops for that yum crystal effect.

    Sarah Godfrey

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