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Strawberry Pecan Breakfast Muffins

Prep Time 20 mins
Cook Time 30 mins
Cooling time 15 mins
Course Breakfast, Brunch
Servings 12 muffins
Calories 149 kcal


  • Emulsifier
  • Mixing bowl
  • Muffin tray
  • Pot spoon or ladle (optional)


  • 2 cups Quaker oat low fat oatmeal mix
  • 2 cups Quaker oat low fat bran muffin mix
  • 1/2 tsp baking powder
  • 1 cup pecans
  • 2 cups almond milk
  • 1 tbsp vegan butter or margarine, melted
  • 1 tbsp vanilla extract
  • 1/4 cup hemp seeds
  • 1 cup strawberries, diced
  • strawberry jam (optional)


  • In a large mixing bowl, add the oatmeal, bran, baking powder and combine well.
  • Emulsify pecans into a powder-like texture and add to the dry mix from step 1.
  • Add almond milk, vanilla extract and vegan butter/margarine. Stir until even.
  • Add hemp seeds and continue to stir well into the mix.
  • Add strawberries and mix until well combined.
  • Using a pot spoon (or ladle) transfer the muffin mix into tray and bake at 350° for 30 minutes.
  • For jam filling (optional): Pour half the muffin mix into the tray, add a small spoon of jam then transfer the rest of the mix evenly.
  • Remove from oven and let cool for 15 minutes before serving. Enjoy.


Serving: 1dozenCalories: 149kcalCarbohydrates: 14gProtein: 5gFat: 10gSaturated Fat: 1gTrans Fat: 1gSodium: 81mgPotassium: 196mgFiber: 6gSugar: 1gVitamin A: 73IUVitamin C: 7mgCalcium: 84mgIron: 2mg
Keyword Breakfast, Muffins, Snacks, vegan
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