Dairy Free & Egg Free Museli Muffins
A great grab & go breakfast or afternoon pick-me-up – either way these Vegan Museli Muffins are very delicious!
The last couple of weeks have been very busy, happily the flu thing we all had seems to have passed on through (Daddy P still has kidney stones rattling around) and so we have all been trying to catch up with work, homework AND a mountain of housework. We still do not have any heating downstairs and the upstairs heating is hit & miss at best but hopefully it will be sorted soon and we can stop relying on electric run oil radiators! Half term is in sight and we are all looking forward to a short trip to France & Elodie’s 3rd birthday! I actually can’t believe she is going to be 3 already its scary and a bit sad as I have decided that enough is enough she really needs to stop breastfeeding now. I’m not really looking forward to stopping but its definitely time to – I’ve spent the majority of the last 9 years either pregnant or breastfeeding and to be honest I’m knackered. The downsides are Elodie is going to have to go it alone with all the germs she picks up and my lungs will no doubt seize the opportunity to run riot – so lots of drugs for me again which I REALLY hate!
Anyway, work is good the weather has been pretty lovely the last few days so we’ve been out in the woods the majority of the time. Consequently I am making an effort to actually have breakfast – I don’t really like breakfast, definitely prefer brunch! These muffins are quick to make and handy as they can be left in the freezer and defrosted in the microwave when you need them. They don’t keep particularly well unless they are in the freezer so I definitely recommend it if you want to make a big batch to last a while!
These are fairly similar to the Mummy’s midnight muffins that I made way back when I could still just about tolerate eggs in cakes but totally vegan! I’m a big fan of food having a range of textures when you eat it and the soft muffins contrast really nicely with the crunchy museli topping; these little muffins are also packed full of energy courtesy of the grated dark chocolate, seeds and dried fruit (perfect for a morning den building, Gruffalo hunting and mark making with sticks in the woods!) They are also really good for lunchboxes and keep the Peachicks fuelled for the last few hours of school so they are only mildly ravenous when they get home.
I also think they are rather pretty don’t you!
Ok so the recipe…
Recipe for Vegan Museli Muffins
Vegan Museli Muffins - Perfect Grab & Go Breakfast!
- 50 g Golden Syrup
- 100 g Granulated sugar
- 100 ml Vegetable Oil
- 200 ml Dairy Free Milk
- 1 tbsp Sunflower seeds
- 2 tbsp Pumpkin Seeds
- 1.5 tsp Chia Seeds
- 50 g sultanas
- 100 g rolled oats
- 150 g Self Raising Flour
- 100 g Wholemeal bread flour
- 1/2 tsp Baking powder
- Ok so first for the ‘wet’ ingredients – golden syrup, sugar, oil and dairy free milk – these then need to be mixed so the golden syrup is evenly distributed (sometimes it helps to zap it and the milk together for about 20 seconds in a microwave, mix it in and then add the rest of the wet ingredients).
- Next mix the museli ingredients in a small bowl – stir all the various seeds, oats and sultanas together.
- Then for the ‘dry’ ingredients. These need to be in a bowl big enough to hold all the mixture. Stir both the flours together with the baking powder and then add 3/4 of the museli mix. Stir again until fully combined.
- Divide the mixture between 12 muffin cases (I was feeling festive so these have pretty pink hearts on!) and sprinkle the rest of museli mixture over the muffin mix.
- Then bake for around 28minutes towards the bottom of the oven so that the sultanas don’t burn!
- Leave to cool, grate over some dark chocolate and then enjoy with your morning drink of choice!
Pin Vegan Museli Muffins for Later:
And I’ve added these to Recipe of the Week over at ‘A Mummy Too’ where there are some really yummy looking recipes I really want to try! Its really nice to see freefrom recipes finding their way into pages like these! And I’ve also sent these to Emma over at the FreeFromFarmhouse for this weeks #FreeFromFriday!