Vegan Savoury Breakfast Muffins

Dry

• 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

Wet Mixture

• 3 tbsp Chia Seed or Flax Seed, ground
• 360ml Non Dairy Milk
• 120ml Extra Virgin Olive Oil

Toppings 

• 8 Cherry Tomatoes
• Olives
• Pumpkin Seeds

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!