Vegan Date & Roast Almond Breakfast Muffins Recipe

Name: Vegan Date & Roast Almond Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons coconut oil (melted) or 4 tablespoons safflower oil; 250 g whole wheat flour; 8 tablespoons sucanat; 2 teaspoons baking powder; ¼ teaspoon sea salt; 1 tablespoon Ener-G Egg Substitute; 300 ml soya milk; 1 teaspoon vanilla essence; 150 g dates (chopped); 60 g almonds (pieces)

Servings: persons

1
Preheat an oven to 190C and spread almonds out on a baking tray.
2
Once oven is heated bake the almonds for about 5-7 minutes If you plan to use this recipe again, to save time roast all the almonds you have and keep the spare in an airtight container.
3
While the almonds are roasting, either grease a muffin tray or you can use muffin liners.
4
In your food processor combine the flour, Sucanat, baking powder, salt and egg replacer.
5
In a separate bowl blend the vanilla, 4 tablespoons of oil and soya milk.
6
Combine the milk mixture to the dry mixture and blend until barely combined.
7
Add fruit and nuts if you are using them.
8
Divide mixture evenly throughout the muffin tray and bake for 15-20 mins or until a tester comes out clean.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons coconut oil (melted) or 4 tablespoons safflower oil, 250 g whole wheat flour, 8 tablespoons sucanat, 2 teaspoons baking powder, and more.

Yes, Vegan Date & Roast Almond Breakfast Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Date & Roast Almond Breakfast Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions