Cake For Breakfast
Eat these vegan muffins in bed for extra indulgence.
Oat and Peanut Butter
I definitely have a problem when it comes to oat and peanut butter. I put them in everything. I just feel like it’s such a good ‘healthy-ish base for breakfasty type treats.
If you love peanut butter as much as me you might also like this vegan chocolate and peanut butter pie.
Drench in Syrup
These vegan oat muffins have kind of a ‘scone’ type texture. They are crumbly and dense which to me is perfect for breakfast. Enjoy them with your morning coffee or spread them with a little vegan butter. Or how about some jam for a peanut butter and jelly fix?
To make them extra special drench them in maple syrup, mmmmm
The flax in this recipe is a replacement for 2 eggs. If you don’t have flax you could also try using yoghurt (coconut yoghurt could be nice), applesauce, blended tofu or banana.
Hope you enjoy these. You could definitely add some fruit to this batter for a bit of extra sharpness and moisture I think. If you try other combinations let me know how they turn out.
- 1½ cups plain flour
- ½ cup oats
- ½ cup coconut sugar (or sub brown)
- ½ tsp salt
- tbsp baking powder
- 1 cup oat milk (or milk of your choice)
- ½ cup crunchy peanut butter
- 2 tbsp vegetable oil
- 2 tbsp ground flax
- 1 tsp vanilla extract
- Preheat the oven to 180C (fan)
- Add muffin cases to a standard tin
- In a large bowl mix together the flour, oats, sugar, salt and baking powder
- Heat the peanut butter in the microwave for about 30 seconds until runny
- In another bowl stir together the milk, softened peanut butter, oil, flax and vanilla
- Stir and leave for 2 minutes to thicken slightly
- Stir the wet ingredients into the dry and stir to combine
- Use an ice cream scoop or spoon to divide the mix between approx 11 or 12 muffin cases
- Sprinkle with more oats
- Cook for 15 minutes or until a skewer comes out clean
- Cool for a few minutes in the tin and then transfer to a rack
- Serve drizzled with maple syrup (totally optional but delicious!)
* Store in an airtight container at room temperature for 2-3 days