Vegan Breakfast Idea: Snickers Breakfast Muffins

Rich and moist vegan breakfast muffin. Taste just like snickers.. but better!

Deliciously rich, vegan muffins that taste just like snickers candy. Soft, gooey with all of the taste and great texture you crave. These breakfast muffins are perfect when you’ve got a craving for something sweet. Topped with creamy peanut butter icing and crunchy peanuts. A great vegan breakfast idea when you want to break out of the norm.

Gather Ingredients

Here are the ingredients you’ll need for this vegan breakfast recipe:

Muffins

• Gluten Free All Purpose Flour
• Unsweetened Cocoa Powder
• Coconut Sugar
• Baking Soda
• Salt
• Plant Milk
• Vanilla Extract
• Canola Oil
• Applesauce
• Apple Cider Vinegar
• Flax Egg
• Vegan Chocolate Chips
• Crushed Peanuts (+ more for garnish)

Icing

• Smooth No Stir Peanut Butter
• Coconut Oil
• Vanilla Extract
• Confectioners’ Sugar
• Plant milk

Prepare the Chocolate Muffin Mix

To begin this delicious vegan breakfast recipe lightly grease a muffin pan or add muffin liners to muffin tin. Preheat oven to 350* F.

Sift the gluten free all purpose flour and cocoa powder into a large mixing bowl. Then whisk in the coconut sugar, baking soda and salt.

Now into the same bowl mix together the plant milk, vanilla extract, canola oil, applesauce, apple cider vinegar and flax egg. Mix until JUST combined. Do not over mix.

Then gently fold into the peanuts and chocolate chips.

Add batter to muffin tin and bake on 350* F for 22 – 25 minutes, or until toothpick is inserted in the middle and comes out clean.

While baking whisk together all the peanut butter icing ingredients to make the peanut butter icing. Set aside.

Once muffins have finished baking allow them to cool for at least 15 to 20 minutes. Garnish with icing and enjoy!

Vegan Breakfast Idea: Snickers Breakfast Muffins

Vegan Breakfast Idea: Snickers Breakfast Muffins

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Recipe by Sagen Jackson Course: BrunchCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

1

hour 

Cooking time

20

minutes

Calories

292

kcal

Warm and delicious vegan hazelnut chocolate cinnamon rolls make for the perfect vegan breakfast idea!

Ingredients

US Metric

• Muffins

• 1 1 and ½ cups Gluten Free All Purpose Flour

• ½ cup Unsweetened Cocoa Powder

• 1 cup 1 Coconut Sugar

• 1 1 and ¼ tsp Baking Soda

• ½ tsp Salt

• 1 cup 1 Plant Milk

• 2 tsp 2 Vanilla Extract

• ½ cup Canola Oil

• 2 Tbsp 2 Applesauce

• 1 Tbsp 1 Apple Cider Vinegar

• 1 1 Flax Egg

• 1/2 cup 1/2 vegan chocolate chips

• 1/2 cup 1/2 peanuts (+ more for garnish)

• Peanut Butter Icing

• 1 cup 1 peanut butter

• ½ cup coconut oil

• 1 teaspoon 1 vanilla extract

• 2 2 ½ cups confectioners’ sugar

• ¼ cup soy milk, or more as needed

Preparation

• Lightly grease a muffin pan or add muffin liners to muffin tin. Preheat oven to 350* F.
• Sift the gluten free all purpose flour and cocoa powder into a large mixing bowl. Then whisk in the coconut sugar, baking soda and salt.
• Now into the same bowl mix together the plant milk, vanilla extract, canola oil, applesauce, apple cider vinegar and flax egg. Mix until JUST combined. Do not over mix.
• Then gently fold into the peanuts and chocolate chips.
• Add batter to muffin tin and bake on 350* F for 22 – 25 minutes, or until toothpick is inserted in the middle and comes out clean.
• While baking whisk together all the peanut butter icing ingredients to make the peanut butter icing. Set aside.
• Once muffins have finished baking allow to cool for at least 15 to 20 minutes. Garnish with icing and enjoy!

Notes

• This recipe is an original modification of The Vegan 8’s Healthy Vegan Cinnamon Rolls (With No Butter)

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