Wholegrain Plum Crumble Breakfast Muffins (Gluten free, Rice free & Vegan)
My Wholegrain Plum Crumble Breakfast Muffins are the perfect make ahead solution for a grab & go breakfast. Soft wholegrain & gluten free muffins with an oaty crumble topping and filled with bursts of beautiful colour and sweetness from the plums. They are dairy free, egg free and suitable for vegans too!
Just a quick post from me today, the sun is just poking its head out and so I am getting up and dressed ready to make the most of it up at No17 as we have quite a lot to get done to get it ready for planting! Eeeep SPRING IS COMING!!
(I may be a little excited, I just love our little No17 lottie)
These breakfast muffins are a absolute midweek life saver. They are ready in less than 30minutes and keep really well in the freezer. I can make two batches on a Sunday, keep one in a tin for Mon/Tues and then freeze the other batch for the rest of the week or packed lunches. I make small cupcake sized ones and get about 10 from the mixture. But if you are making them for little people then you can leave out the coffee altogether ( I just use decaff) and make them in a mini-muffin tin.
Over the years I have made several variations of these muffins, just using whatever ingredients were in the cupboard to fill them with and leaving out whichever foods currently made me ill. The original version came about when Millie was a baby. I would find myself awake feeding her every hour or so through the night and just get really hungry. In the middle of the night, I could just nip downstairs, bung one of these in the microwave and 30 seconds later would have a warm treat to keep me going. When Elodie was born I blogged the recipe – Mummy’s Midnight Muffins are dairyfree and packed full of dried fruit and oats to keep you going and encourage milk supply. Then came an egg free version with my Vegan Museli Muffins and finally these Wholegrain Plum Crumble Breakfast Muffins which are free from dairy, eggs, soy & gluten.
You may have noticed from the title they are also WHOLEGRAIN AND RICE FREE!!
Nope, no rice. Because I use Fairy Flour, there’s a link to the shop in my sidebar, which is made of ancient wholegrains and no rice! It also gives these muffins a beautiful depth of flavour you just can’t get with other glutenfree flours.
Now, if you can’t get or don’t have any Fairy Flour then I quite like using Sainsbury’s freefrom flour. It is the only one that comes anywhere near the results you get with Vicki’s lovely flour. I am also wondering what they would be like with some chestnut or almond flour mixed in… but they would strictly off limits for the Peachicks lunchboxes.
I realise apples are a more popular choice for muffins and breakfast in general but just look at the colour of that plum! And they are relatively cheap to buy so great for shopping FreeFrom on a budget (post coming soon) They are also quite a good non-citrus source of Vitamin C. And did I mention they look pretty?!
Because these are for breakfast, and because I am trying to cut down just how much sugar The Peachicks consume, I have cut the amount of sugar considerably from an ordinary muffin.
There is still around 2.5g of added sugar (1/2tsp) in each muffin alongside whatever is in the fruit. We use Koko Dairyfree, who also do an unsweetened version which would cut it down even more. Of course you can leave out the sugar completely, but the texture of the muffins can be a little off.
Wholegrain Plum Crumble Breakfast Muffins (Gluten free, Ricefree, Vegan)
- 150 g Free From Fairy - Self Raising Flour or Sainsburys
- 1 tbsp ground chia seeds
- 25 g Granulated sugar
- 2 plums chopped
- 125 ml Warm Dairyfree Milk Coconut, Oat
- 25 g Vegetable Oil
- 1 tbsp Golden Syrup
- 1/4 tsp instant coffee granules
For the Topping
- 50 g Oats
- 2 tbsp Oil
- 1 tbsp Granulated sugar
For the Muffins
- Preheat an oven to 180C fan and line a muffin tin with cupcake cases.
- In a large bowl weigh out the Fairy Flour and ground chia seeds. Stir to combine completely and then mix in the sugar and chopped plums plus any other dried fruit, nuts or seeds you want.
- Next, in a large jug stir together the warm dairyfree milk, golden syrup, instant coffee granules and vegetable oil. Stir until the golden syrup has dissolved.
- Pour the wet ingredients into the dry and mix until just combined. Leave to stand for a couple of minutes before dividing between the cases.
- To make the crumble, mix all the topping ingredients together in a small bowl before sprinkling a small amount on each of the muffins.
- Bake for 14-16 minutes until a skewer comes out clean but depending on your oven, keep an eye on them from about 12 minutes onwards!
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