Breakfast muffins

These muffins have rolled oats in the batter and are topped with seeds , dried fruits and nuts. The perfect ingredients for a delicious breakfast!

These muffins have a very light and fluffy texture thanks to the coconut yogurt and they’re sweetend with maple syrup.

You can chose the toppings that you prefer. I used almonds, raisins and mixed seeds, but feel free to use berries or chocolate chunks!

Print Recipe
5 from 1 vote

Breakfast muffins

Vegan, dairy-free, soy- free, nut-free, easy to make
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert
Servings: 12 muffin
Author: Yukiko Tanzi @foodie.yuki


  • 200 grams (2 cups) old fashioned rolled oats
  • 220 ml (1 cup) almond milk
  • 150 grams (1/2 cup) pure maple syrup
  • 70 grams (1/3 cup) neutral oil (canola, sunflower or any other vegetable oil)
  • 80 grams (1/2 cup) light brown sugar / brown sugar or coconut sugar
  • 120 grams (1/2 cup) coconut yogurt
  • 200 grams (1 1/2 cups) all- purpose-flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

Toppings (optional): mixed seeds, nuts, cranberries or raisins, raw sugar.


    • Preheat the oven to 200C | 400F degrees.
    • Line a 12-cup muffin tin with paper liners.
    • Combine the oats and milk in a large bowl.
    • Add the maple syrup, oil, brown sugar, and coconut yogurt. Mix until combined.
    • In another bowl, comnine the flour, baking powder, cinnamon, baking soda, and salt. Add to the wet ingredients and stir until just combined.
    • Divide the batter between the prepared muffin tins.
    • Sprinkle the toppings, if using.
    • Bake for 20-22 minutes, or until a toothpick comes out clean.
    • Let the muffins cool in the tin for 5 minutes.
    • Place the muffins on a cooling rack and allow to cool completely.

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    1. 5 stars
      Thank you so much for your recipes always.

      I am really glad that you give us the recipes.

      You are a great woman๐ŸŒธ

      thank you so much ๐Ÿ˜Š

    2. Sara Cherem

      i can’t find coconut yogurt in my city; so i can replace it?

      • yukiko83

        Hey there!
        You can use any yogurt of choice.


      • yukiko83

        Hey Sara any plant-based yougurt works fine with this recipe. You can use soy milk or almond milk yogurt or even cow mmilk yogurt if vegan is not a concern for you.

        Kind regards,



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