Dairy Free Breakfast Muffins

    Dairy Free Breakfast Muffins

    9saves
    30min


    1 person made this

    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.

    Queensland, Australia

    Ingredients
    Makes: 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

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C and line a 12 hole muffin pan with patty cases.
    2. Add flour to a large mixing bowl and stir in sugar. Add cinnamon, oats and coconut and mix together.
    3. Make a well in centre of dry ingredients and pour in melted butter, milk, egg and vanilla. Mix until just combined and add fruit.
    4. 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.

    Tip

    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.

    Tip

    Don't over mix the batter or your muffins will become tough and crumbly.

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