Breakfast Muffins with a Twist

These muffins are such a fun way to have beans. You can plate them with some avocado and salad and use a knife and fork to eat them but you can also so easily have them as a no-fuss stand alone dish and use your hands to eat them. They’re also a really handy way to feed your toddler as the baby can hold the muffins in their hands and munch away to their content.

I’ve used my Smokin’ Baked Beans recipe for this as I usually cook up a large batch of these and keep them in single portions in the freezer, so handy.


What you’ll need (serves 4 ):

  • 4 slices of wholegrain bread
  • 8 tablespoons of baked beans
  • vegan butter



  1. Preheat the oven to 180°
  2. Heat the beans over a low heat.
  3. Cut the crusts off the bread and liberally butter the inside of a muffin tray. Using a rolling-pin flatten the bread. Carefully fold the bread into the muffin tray, manipulating it to fit the shape. Press the bread into the edges of the tray, making sure there are no gaps.
  4. Spoon in two tablespoons of beans into each muffin. Place the tray in the oven and bake for about 8 minutes or until the bread is golden brown. Top off with a little basil for extra flavour.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx


Smokin’ Beans on Toast

I’ve yet to meet anyone who doesn’t like beans on toast. If you’ve ever been a student then you’ve most likely enjoyed your fill of the ready-made canned beans poured over toasted white bread. These beans make for a quick and easy meal that’s tasty and filling but my recipe for home-made baked beans takes it to another level. Smoked paprika is the secret weapon here. You can whizz this recipe up on 15 minutes but I like to simmer the beans until they have softened and the sauce has thickened. They’re even better the following day.



 What you’ll need (serves 4 -6):

  • 2 x 400g canned Haricot or Cannellini beans
  • 1 small white onion finely chopped
  • 2 cloves of garlic finely chopped
  • 400g can of chopped tomatoes
  • 2 tablespoons of fine sugar
  • 2 tablespoons of tomato paste
  • 1 to 2 teaspoon of smoked paprika (to your taste)
  • 2 tablespoons of vegetable oil


  1. Heat the oil in a pan over a medium heat, add the onion and cook until translucent. Then add the garlic and paprika and cook for 3 mins. Add the tomatoes and sugar and give a good stir. Cook for another 5 mins.
  2. Add the beans. You can simply heat through for five minutes and serve but I like to give the beans time to go a little mushy.
  3. When your beans are ready toast some ciabatta or sour dough bread. Load up your toast, season with some salt and pepper.


Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx