Vegan Porridge Muffins: Wholesome Grab-and-Go Breakfast

Comforting, delicious oatmeal turned into muffins — perfect for a grab-and-go breakfast or a healthy, cholesterol-friendly snack.

Low fat & vegan Breakfast Porridge Muffins (oatmeal muffins)

If you love porridge but don’t always have time to sit down for a bowl, these breakfast porridge muffins are the ideal solution.

In the US these are commonly called Breakfast Oatmeal Muffins.

Think of them as porridge you can take with you. They stay moist and have a pleasant oat texture, gently sweetened with brown or coconut sugar for a light caramel note.

These muffins are low in fat but high in fibre and protein, making them a nutritious breakfast or mid-morning snack.

More Vegan Muffins

Healthy Carrot Cake Muffins

Rhubarb & Ginger Muffins

100-Cal Chocolate Orange Muffins

📖 Recipe

Breakfast Porridge Muffins (Oatmeal Muffins)

Yield:
6

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Wholegrain, high in fibre and low in sugar, these porridge muffins are vegan, easy to make and a wholesome way to start the day.

Ingredients

60 g / ⅔ cup porridge oats (plus extra for topping)
75 g / ½ cup spelt flour or wholewheat flour
1 ½ tsp baking powder
1 tsp bicarbonate of soda
1 tbsp apple cider vinegar
1 tsp vanilla extract
120 ml / ½ cup dairy-free yoghurt (coconut yoghurt works well)
60 ml / ¼ cup almond milk
55 g / ⅓ cup brown sugar (plus extra for topping; coconut sugar is a good alternative)

Instructions

Preheat the oven to 180°C / 350°F and line a muffin tin with six cases.
In a large bowl, combine the porridge oats, spelt or wholewheat flour, baking powder and bicarbonate of soda.
In a separate bowl, whisk together the apple cider vinegar, vanilla extract, dairy-free yoghurt, almond milk and brown sugar.
Pour the wet ingredients into the dry and stir until just combined.
Divide the batter between the muffin cases. Sprinkle a few extra oats and a little extra sugar on top if desired.
Bake for about 20 minutes, or until the muffins are deep golden and a skewer inserted into the centre comes out clean.
Let the muffins cool for at least 5 minutes before serving. Store in an airtight container for up to 2 days.

Notes

*These muffins are mildly sweet; increase the sugar to suit your taste. Coconut sugar provides a subtle caramel flavour.

Nutrition Information

Yield 6
Serving Size 1

Amount Per Serving
Calories 190Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 3mgSodium 152mgCarbohydrates 39gFiber 4gSugar 13gProtein 7g

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