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Vegan Breakfast Muffins


1/3 cup (50g) raisins

1/3 cup (40g) almonds, chopped

2 cups (230g) spelt flour

50g oats

5 tbsp. almond milk

½ cup (150g) maple syrup

1 tbsp. almond butter

2 tsp. baking powder


  1. Preheat the oven to 180C (360F) and line a 12 hole muffin tin with muffin liners.

  2. Roughly chop the almonds before mixing all of the ingredients. Spoon the mixture into the muffin liners.

  3. Bake for 30-35 mins until cooked through. Store in an airtight container or freezer

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