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1 min read

Vegan Savoury Breakfast Muffins by Avant-Garde Vegan

Posted By

Olivia Ensor

Ingredients

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

Products used in this recipe

Clean Lean Protein

From £20.99

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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 £20.99

    Click To Select
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