Dairy-Free Egg-Free Breakfast Muffins
Dairy-Free Egg-Free Breakfast Muffins
Soft, fluffy dairy-free and egg-free breakfast muffins made with simple ingredients and bursts of fruit. Perfect for busy mornings, lunchboxes, or an easy grab-and-go snack.
Ingredients
Method
- Heat the oven to 180°C and line a muffin tin with cases.
- Add the flour, brown sugar, cinnamon, and baking powder to a large bowl and stir together.
- In a separate bowl or jug, mix the dairy-free milk, vegetable oil, vanilla extract, and flaxseed mixture.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the blueberries or chopped apple.
- Divide the mixture evenly between the muffin cases.
- Bake for 18–20 minutes, or until the muffins are risen and lightly golden.
- Leave to cool before serving.
Notes
- Blueberries and chopped apple both work well in this recipe.
- These muffins are ideal for freezing and can be defrosted as needed.
- Check that your dairy-free milk and other ingredients are suitable for your dietary needs.
Allergy Community reminder: Always double-check ingredient labels before preparing food, as manufacturers can change recipes at any time. Use suitable substitutes to match your individual allergy or dietary needs.
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