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Vegan Savoury Breakfast Muffins

Diet & Nutrition Inspiring People

The perfect grab-and-go snack. Packed with healthy fats and protein, great for breakfast or post workout!

Serves 9



  • 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


  • 8 Cherry Tomatoes
  • Olives
  • Pumpkin Seeds


  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!


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