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1 min read

Vegan Savoury Breakfast Muffins by Avant-Garde Vegan

Posted By

Olivia Ensor

Ingredients

210g self raising flour

1 tsp baking powder

100g oats

1/2 tsp sea salt

1 tbs chopped chives

5 sun-dried tomatoes, chopped small

8 olives, chopped small, plus a few extra for toppings

1/2 tsp garlic powder

1 tsp cayenne pepper

2 tbsp hemp seeds

3 tbsp pumpkin seeds, plus a few extra for topping

2 tbsp maca powder

1-2 scoops Just Natural Clean Lean Protein

140g extra firm tofu, patted dry

50g vegan cheese, grated

3 tbsp chia seed or flaxseed, ground

360ml non dairy milk

120ml extra virgin olive oil

Toppings

8 cherry tomatoes

Olives

Pumpkin seeds

Products used in this recipe

Clean Lean Protein

From £22.00

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The perfect way to start the day! Made by vegan chef Avant-Garde Vegan, these healthy muffins are packed with goodness that provide extra protein to get you through until lunch.  

 

Method

 

  1. Pre heat your oven to 180 degrees C & line your muffin tray with 9 muffin cases.
  2. In a large mixing bowl, add all the dry ingredients & mix well.
  3. In a separate bowl or jug mix together the wet ingredients.
  4. Add the wet mixture to the dry and mix together well.
  5. Spoon around 3 tbsp of the muffin mixture into the muffin cases, the top with half a cherry tomato, a few pieces of olive & some pumpkin seeds.
  6. Place the tray into the oven for 25-30 minutes.
  7. Enjoy!

    Clean Lean Protein

    From £22.00

    Click To Select
    Click To Select