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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


  • 1 cup almond milk
  • 1 cup rolled oats
  • ¼ cup almond pulp (from almond milk)
  • ½ cup coconut oil (melted and cooled)
  • 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
  • ½ cup diced strawberries


  1. Combine milk and rolled oats. Let sit for 30 minutes.
  2. Preheat oven to 350F. Prepare the muffin pan. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and set aside.
  4. Add coconut oil, milk pulp, vanilla and sugar into the milk-oat mixture. Gently mix the flour mixture to wet mixture.
  5. Scoop muffin batter into prepared muffin tins (¾ full).
  6. Top with diced strawberries. Bake until muffins turn golden brown and a toothpick can be inserted and come out clean, about 25 minutes.
  7. Remove muffin tin from the oven. Let muffins cool for 5-10 minutes before serving. Enjoy.

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