Hearty vegan breakfast muffins by Epi-Food

Recipes with Oat Base Organic

Hearty, fluffy, spicy and super delicious: The hearty breakfast muffins by Epi-Food are a great snack for in between meals and are also ideal as to-go food for school, university or work. Our organic Oat Base provides a very light sweetness in the recipe, which harmonises perfectly with the salty olives and dried tomatoes. Grab the muffin tins and let's get started:

Ingredients for 8 muffins:

  • 50 g buckwheat flour
  • 1/2 tsp each salt & baking soda
  • 15 green olives 
  • 10 dried tomatoes, preserved in oil
  • 5 tbsp soy yoghurt (120 g) 
  • 150 ml water
  • 1.5 tbsp Blue Farm Oat Base Organic
  • 2 tbsp. oat flakes (gluten-free)
  • 2-4 tbsp olive oil
  • 3 sprigs rosemary
  • 8 date tomatoes


  1. Chop the dried tomatoes, olives and 2 sprigs of rosemary (except the stems).
  2. Mix theoat drink powder with 150 ml water.
  3. In a bowl, mix together the buckwheat flour, salt and baking soda.
  4. Make a well in the centre and add the soy yoghurt. Also add the oat drink and 3 tablespoons of olive oil and stir. from the inside from the inside out to form an even dough.
  5. Tomatoes, olives, rosemary and oat flakes Fold in.
  6. Coat a muffin tin with oil and pour in the batter.
  7. Garnish with date tomatoes halved long ago and rosemary and drizzle the remaining olive oil over the top.
  8. Bake in the oven at 160 degrees convection for approx. 20-25 minutes until the muffins are golden brown.
  9. Bon Epi-tit! So delicious !

Hearty vegan breakfast muffins by Epi-Food
Oat Base Organic

Oat Base Organic

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