Dairy Free Breakfast Muffins
I created this recipe for a healthy alternative to cereal or toast in the morning. These are also great as a afternoon snack or for children's lunch boxes and it keeps up to 5 days in a air tight container.
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12 Large muffins
2 cups wholemeal self raising flour
1/4 cup raw castor sugar
3/4 cup rice milk (or you can use soy)
125g Nuttelex Original margerine spread, melted
1 egg lightly beaten
1/2 cup rolled oats
1/2 cup shredded coconut
1 teaspoon vanilla extract
2 teaspoon cinnamon
1 ripe banana, cut into small peices
10 min › Cook:
20 min › Ready in:
Preheat oven to 180 degrees C and line a 12 hole muffin pan with patty cases.
Add flour to a large mixing bowl and stir in sugar. Add cinnamon, oats and coconut and mix together.
Make a well in centre of dry ingredients and pour in melted butter, milk, egg and vanilla. Mix until just combined and add fruit.
Mix well and spoon evenly into prepared cases. Bake for 15-20 minutes or until golden brown. Tip
Oats soak up a lot of the milk so don't be scared to add some more milk if you think it's too dry.
Any fruit of your choice can be added to this recipe but my favourite is banana as it adds extra sweetness. Although pear or apple would taste just as good.
Don't over mix the batter or your muffins will become tough and crumbly.
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