Imagine waking up to a breakfast that combines the fluffy goodness of pancakes with the savory kick of sausage, all packed into a convenient, portable muffin - and it's completely vegan! These Vegan Pancake and Sausage Muffins are about to revolutionize your morning routine, offering a perfect blend of sweet and savory that will make your taste buds dance with joy. Whether you're a committed vegan, a curious foodie, or just someone looking to shake up their breakfast game, these muffins are your new morning hero.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 1/2 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup almond milk
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 1 cup vegan sausage, crumbled
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 12-cup muffin tin with vegetable oil or line with silicone muffin liners to prevent sticking.
- In a large mixing bowl, sift together the flour, baking powder, and salt to ensure no lumps remain and ingredients are well combined.
- In a separate medium bowl, whisk together the almond milk, maple syrup, and vegetable oil until the wet ingredients are fully incorporated and smooth.
- Cook the vegan sausage in a skillet over medium heat, crumbling it into small pieces. Sauté until it's lightly browned and crispy, about 5-7 minutes. Allow the sausage to cool slightly.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; some small lumps are okay.
- Fold the crumbled vegan sausage into the batter, distributing the pieces evenly throughout.
- Divide the batter equally among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm with additional maple syrup for dipping, if desired. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Don't overmix the batter! Stirring just until ingredients are combined ensures light, fluffy muffins.
- Use high-quality vegan sausage for the best flavor and texture.
- For extra moisture, you can substitute part of the almond milk with applesauce.
- Make sure your baking powder is fresh to help the muffins rise properly.
- Let the muffins cool slightly in the tin before removing to help them maintain their shape.
- These muffins freeze beautifully - make a double batch and reheat for quick weekday breakfasts!
- For added nutrition, consider sprinkling some nutritional yeast or adding finely chopped spinach to the batter.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 8g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
