Sometimes you want a muffin that tastes decadent but is secretly healthy and PERFECT for breakfast or brunch. And that’s where these Loaded Vegan Breakfast Muffins come in! They’re moist, just sweet enough, FILLED with fruits, nuts and seeds, and drizzled with the most scrumptious coconut butter glaze. Vegan and FREE from oil, refined sugar, gluten and soy.
If you’re a “more is always more” kind of person, an eater who says “pile ALL the veggies on my pizza, please,” you and these muffins will get along just fine. If you’re also someone who appreciates healthier, nutritious baked goods, these muffins are definitely your style!
First, I want to say, don’t be put off by the length of the ingredient list! It’s length is due entirely to the whole “loaded” thing, as in, lots of stir-ins and toppings. Once you gather everything, making these muffins is super easy. In case you’re not much of a muffin baker, allow me to put your mind at ease. The basic process looks like this:
How to Make Loaded Vegan Breakfast Muffins
- Preheat the oven and lightly oil a muffin pan (or to completely avoid oil, use paper liners or a silicone muffin pan).
- Combine the wet ingredients in a large bowl.
- Combine the dry ingredients in a separate bowl.
- Gather and measure your additions (setting some aside for sprinkling on top): nuts, seeds, dried fruit
- Pour the dry ingredients into the wet, and stir to combine. Stir in the additions.
- Scoop batter into the prepared pan and sprinkle with the toppings.
- Bake for 18-20 minutes, then allow to cool.
- Make the coconut butter drizzle, and drizzle it onto the cooled muffins.
So delicious and so easy, I promise! And if you’re into some of these ingredients but not necessarily all, no problem! You can substitute to your heart’s content as long as you don’t drastically alter the wet/dry ratio. Here are a few ideas….
Possible Substitutions for these Loaded Vegan Breakfast Muffins
Seeds included in this recipe: pumpkin, poppy, chia
Other ideas: sunflower, hemp, sesame, flax
Nuts included in this recipe: walnuts
Other ideas: cashews, pecans, peanuts, hazelnuts, pistachios
Dried fruit included in this recipe: raisins, cranberries, cherries, and coconut
Other ideas: dates, golden berries, apricots, goji berries, blueberries, prunes
You can even play with the spices, so let your imagination run wild! (or just use what you have in the pantry)
I hope you enjoy these wholesome Loaded Breakfast Muffins. And if you make them, I would love to hear from you! You can rate the recipe, comment below, and/or snap a pic and tag @myquietkitchen on instagram.
More vegan muffin recipes:
Banana Walnut Cinnamon Swirl Muffins (gluten-, oil- and refined sugar-free)
Golden Milk Breakfast Muffins (gluten-, oil- and refined sugar-free)
Coconut Garam Masala Muffins (oil- and refined sugar-free)
Coconut Goji Chocolate Chip Muffins
Mexican Chocolate Zucchini Muffins
Loaded Vegan Breakfast Muffins
- 200 g oat flour (scant 2 cups)
- 1/2 cup rolled oats
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1/8 tsp salt
- 1/2 cup applesauce OR 1 large overripe banana
- 1 cup unsweetened almond milk
- 2 tsp vanilla
- 2/3 cup maple or agave syrup (I like to use 1/3 cup of each)
- 2 tsp tahini
- 2 Tbsp chia seeds
- 1 Tbsp apple cider vinegar
Additions and toppings (see instructions for dividing):
- 1/4 cup raisins
- 1/3 cup dried cherries, chopped
- 1/3 cup dried cranberries (if avoiding sugar, unsweetened cranberries can be found online and in some health food stores)
- 1/2 cup unsweetened coconut flakes
- 1/2 cup chopped walnuts
- 2/3 cup pumpkin seeds
- 2 Tbsp poppy seeds, optional (for sprinkling on top)
Coconut Butter Drizzle:
- 1/4 cup coconut butter
- 1 Tbsp maple syrup
- almond milk, as needed for consistency
- Preheat oven to 375 degrees F, and lightly oil a 12-cup muffin pan (or use paper liners or a silicone muffin pan).
- In a large mixing bowl, combine all of the wet ingredients. In a separate bowl, whisk together the dry ingredients. Measure out and prepare the additions you're using so that you can work quickly once the wet and dry ingredients are combined. Set aside about 1/4 cup of the dried fruit, 1/4 cup coconut, 2 Tbsp chopped walnuts, 2 Tbsp pumpkin seeds, and the poppy seeds for sprinkling on top of the muffins. The rest will be stirred into the batter.
- Pour the dry ingredients into the wet and whisk until just combined. Pour the stir-in additions into the bowl and stir to distribute.
- Scoop the batter into the prepared pan, and sprinkle the tops with the reserved toppings: poppy seeds, walnuts, coconut, dried fruit, and pumpkin seeds.
- Bake for 18 to 20 minutes or until the tops are firm when lightly pressed. Allow to cool in the pan for 5 minutes, then transfer to cooling racks.
- While the muffins cool, make the coconut butter drizzle. Add the coconut butter to a small bowl and warm it for a few seconds in the microwave. Once melted, add the maple syrup and stir. Add about a tablespoon of milk and stir to incorporate. Add more milk as needed to achieve a thick but pourable consistency. Use a spoon to drizzle onto the muffins. Serve and enjoy!