Mini Vegan Mix & Match Muffins

Who doesn’t love a muffin for breakfast? You can decorate these beauties however you like and with whatever toppings you have in the cupboard. Plus, they're small enough to take with you on the go...
24 muffins
Total Time
45 Minutes
125g of grated apple (leave the skin on for more fibre)
50g of coconut oil, melted
5 tbsp of maple syrup
130ml of almond milk
1 tsp of pure vanilla extract
100g of ground almonds
60g of buckwheat flour
2 tsp of baking powder
1½ tbsp of chia seeds
1 tsp of lucuma powder
A pinch of sea salt
To top the muffins
Dried fruit (goji berries, cherries, chopped apricots, raisins, etc)
Nuts, roughly chopped (hazelnuts, almonds, pistachios, walnuts, pecans, etc)
Seeds (sunflower, pumpkin, etc)
Cocoa nibs
Step 1

Preheat the oven to 170°C and grease a 24-hole mini-muffin pan really well with coconut oil. Get all your chosen toppings together before you start.

Step 2

In a large mixing bowl, combine the grated apple, melted coconut oil, maple syrup, almond milk and vanilla, and stir together really well.

Step 3

In another bowl combine all the remaining ingredients. Add half the dry ingredients to the batter and fold in, then fold in the remaining half.

Step 4

Using teaspoons, spoon the batter evenly into the prepared muffin pan. Top the muffins with whatever fruit, nuts and other flavourings you wish.

Step 5

Pop the pan in the oven and bake for 20-25 minutes, or until the muffins are risen, golden on top and cooked through. Check them after 15 minutes or so, and if they are browning too much, pop a sheet of foil over the top (sometimes the sugar in the dried fruit has a tendency to catch).

Step 6

When baked, remove the pan from the oven and lay a clean kitchen towel over the top (the steam this creates will help un-stick the muffins from the pan). After five minutes, either enjoy warm, or transfer to a wire rack to cool.

Recipe from Naturally Delicious Snacks & Treats by Gracie & Sophie Tyrrell, photography by Haarala Hamilton (Pavilion Books, £9.99)

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