Vegan Breakfast Muffins

Preheat the oven to 200C/180C fan/gas 6. Line a muffin tin with cases. In a bowl, combine muesli (100 g) with the light brown sugar (50 g), plain flour (160 g) and baking powder (1 tsp). In a separate jug, mix the soy milk (250 ml), apple (1), grapeseed oil (2 tbsp) and almond butter (2 tbsp), then stir this wet mixture into the dry ingredients. Distribute the batter evenly among the muffin cases.

For the topping, combine the remaining muesli (50 g) with the demerara sugar (4 tbsp), the remaining almond butter (1 tbsp) and the pecans (50 g), then spoon this mixture over the filled muffin cases. Bake for 25-30 minutes, or until the muffins are risen and golden brown. They can be stored in an airtight container for two to three days or frozen for up to one month. Reheat in the oven before serving. Start 25m timer