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Breakfast Muffins

vegan Breakfast Muffins


Makes 8 muffins
  • 1 cup almond milk
  • 1 cup rolled oats
  • ¼ cup almond milk pulp
  • ½ cup coconut oil
  • ⅓ cup sugar of choice
  • 1 tsp pure vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1/2 cup diced strawberries


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, almond milk, 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 170 Celsius 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.