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Vegan Breakfast Muffins

Updated: May 21, 2021

Along with breakfast pancakes, I often make these vegan millet muffins.

I use this recipe by Sharon Palmer. In her recipe, she uses blueberries, but I do not. I also do not add sugar. I serve this with a jelly / tart jam and our family has gotten used to sugarless stuff!

The muffins are crunchy and fluffy and I use chia and flax seeds instead of egg so that works out perfectly for me! I used a plant-based milk, and a mix of whole wheat, millet and all purpose flour. See my recipe below, or visit Sharon's site by clicking on her name above!

  • ¾ cup plant-based unsweetened plain milk

  • 1 teaspoon vanilla extract

  • 1 tablespoon chia seeds

  • 1 tablespoon flax seeds, ground

  • 1/3 cup oil

  • ½ cup whole wheat flour

  • ½ cup millet flour

  • ½ cup all purpose flour

  • 2 teaspoons baking powder

  • Pinch salt

Add sugar if you wish.


  • Preheat oven to 375 F.

  • In a bowl, mix plant-based milk, vanilla, chia, flax, and oil

  • Stir in flours, baking powder and salt

  • Line muffin liners in your muffin pan, and fill them half-way

  • Bake for about 30 minutes

Naval oranges as sides and an almond milkshake with fresh mango, red beet powder and a teaspoon of agave.

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