Vegan Date & Roast Almond Breakfast Muffins Recipe

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Vegan Date & Roast Almond Breakfast Muffins
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  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. Add fruit and nuts if you are using them.
  7. Divide mixture evenly throughout the muffin tray and bake for 15-20 mins or until a tester comes out clean.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 657.49 Kcal (2753 kJ)
Calories from fat 213.68 Kcal
% Daily Value*
Total Fat 23.74g 37%
Cholesterol 0.07mg 0%
Sodium 199.39mg 8%
Potassium 793.93mg 17%
Total Carbs 104.84g 35%
Sugars 29.52g 118%
Dietary Fiber 5.43g 22%
Protein 10.5g 21%
Iron 5.4mg 30%
Calcium 317.1mg 32%
Amount Per 100 g
Calories 270.55 Kcal (1133 kJ)
Calories from fat 87.93 Kcal
% Daily Value*
Total Fat 9.77g 37%
Cholesterol 0.03mg 0%
Sodium 82.05mg 8%
Potassium 326.7mg 17%
Total Carbs 43.14g 35%
Sugars 12.15g 118%
Dietary Fiber 2.24g 22%
Protein 4.32g 21%
Iron 2.2mg 30%
Calcium 130.5mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.3
  • 18

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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