Search The Little Blog of Vegan...

Saturday, 25 February 2017

Oat & almond breakfast muffins

Vegan, gluten-free, wheat-free, natural sugars

I am not a huge morning eater, but if there is yummy options...I'm in!
Breakfast is the most important meal of the day so why not make it an exciting & tasty one?!
I wanted to make a breakfast that can be enjoyed at home or on the go, so i decided to make some breakfast muffins. These muffins are flavoured with almonds and cherry, inspired by cherry bakewell. Yummy!!!
I also made some homemade cherry compote which is stunning drizzled onto the muffins. It adds extra flavour, colour and protein due to the chia seeds. Soooo good.
They contain only natural sugar from bananas and maple syrup and are made from natural & wholesome ingredients such as gluten-free whole grain oats, almonds, chia seeds...

Pop a few in a container along with some homemade cherry compote and enjoy on the go for a perfect, nutritious snack.

Preparation- 10 minutes
Makes- Approximately 30 muffins
Level- Easy

-450g of gluten-free oats
-25g of flaked almonds
-600g of bananas (around 6 medium bananas, mashed)
-4 teaspoons of maple syrup
-80ml of water
-60ml of coconut oil (melted)
-2 tablespoons of almond extract

Ingredients for the cherry compote
-140g of frozen cherries
-1 tablespoon of maple syrup
-1 & 1/2 tablespoons of chia seeds
-1/4 teaspoon of almond extract

Step 1- Preheat your oven to 185 degrees c and line muffin tins with muffin cases.

Step 2- In a large mixing bowl add in the oats & flaked almonds and combine.

Step 3- In a separate mixing bowl combine the mashed banana, maple syrup, water, coconut oil and almond extract.
Step 4- Pour the wet mixture into the dry mixture and combine fully.
Step 5- Scoop out equal amounts of mixture into the pre-lined paper cases.
Step 6- Pop the cakes into the oven and bake for 20-25 minutes.
Check at 20 minutes by inserting a squewer or knife into the centre of the muffins.
If it comes out clean, then they are done. If it doesn't, then pop them back into the oven for a further few minutes.

Step 7- Once fully baked, remove the tray from the oven and place the muffins onto a cooling rack and allow to cool.

In the mean time, make the cherry compote

Step 1- Add the cherries into a small saucepan along with the maple syrup and almond extract.
Cook on medium heat until the cherries begin to soften then mash with a fork or potato masher and add in the chia seeds.
Step 2- Once cooked, leave it to cool, then pop it into the fridge for 30 minutes to thicken.

Plate up your muffins and drizzle over some cherry compote along with some added flaked almonds & chia seeds (optional)
Store in a sealed container.


Make sure you follow me on my social media
Snapchat- blogofvegan

I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan 
All of my social media links are in the side bar...come and say Hi :)

Share and follow me for more yummy posts to come!
Holly Jade


  1. These muffins look like the perfect start to the day! Easy to grab, hearty and tasty!

    1. Hello, thankyou! They are delicious, hope you give them a go! x

  2. Just double checking quickly, that's 185 degrees Celsius?

    1. Yes!!!! I have just added it to the recipe, thankyou x


Blogger Template Created by pipdig