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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 8 Muffins
Course: baking, Breakfast, Snack
Ingredients Method Notes

Ingredients
  

  • 200 g self-raising flour
  • 100 g brown sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 150 ml dairy-free milk
  • 75 ml vegetable oil
  • 1 tsp vanilla extract
  • 100 g blueberries or chopped apple
  • 2 tbsp ground flaxseed mixed with 6 tbsp water as an egg replacer

Method
 

  1. Heat the oven to 180°C and line a muffin tin with cases.
  2. Add the flour, brown sugar, cinnamon, and baking powder to a large bowl and stir together.
  3. In a separate bowl or jug, mix the dairy-free milk, vegetable oil, vanilla extract, and flaxseed mixture.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the blueberries or chopped apple.
  6. Divide the mixture evenly between the muffin cases.
  7. Bake for 18–20 minutes, or until the muffins are risen and lightly golden.
  8. 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.
Disclaimer
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.