We can all get stuck in a rut when it comes to breakfast options. Cereals, toast, porridge… it can become mundane, boring, uninspiring – right?
Now imagine trying to add allergies to that mix! It can become a total nightmare!
Callum is very good, he will eat pretty much anything you give him, but I do feel a lot of guilt that he can’t have the latest cereal option that has paired up with Disney. Or the classics that we all take for granted, such as Weetabix, rice crispies, cornflakes, and so on.
So, to shake things up a bit, I like to make breakfast muffins.
It sounds like a treat, but actually, it’s got fruit, fibre and is fairly healthy.
And the best bit, it looks and feels like you’re eating cake for breakfast…. Happy days all round!
This particular recipe just so happens to be dairy-free, egg-free, wheat-free, gluten-free and nut-free, which means it’s suitable for many!
I give you blueberry breakfast muffins!
You will need:
- 4oz (110g) gluten free porridge oats
- 5oz (125g) gluten free plain flour
- 7 tbsp light brown sugar
- 1 tbsp baking powder
- ½ tsp salt
- 5fl oz (300ml) dairy-free milk
- X1 egg replacer (such as Orgran)
- 4 tbs vegetable oil
- 150g blueberries
Preheat the oven to 200c/400f, and prepare a muffin tin with cases.
In a large bowl, add all the dry ingredients and mix until well combined.
Add the dairy-free milk, egg replacer and vegetable oil to a jug and stir well.
Pour into the bowl with the dry ingredients and stir until just combined – do not over mix!
Fold in the blueberries carefully, so that they remain whole.
Pour the mixture into the muffin cases, and then bake in the oven for around 20-25 minutes until golden in colour.
Remove from the oven and leave to cool before serving.