Light & Fluffy Rhubarb Muffins, packed with oats and with a crunchy topping these are great for breakfast or afternoon snack! They are Dairyfree, Eggfree and Soyafree so vegan and great for an allergy friendly coffee & catch up. The mixture can be split into more, smaller muffins that can be frozen for a quick grab & go lunchbox for the littlies!
In these muffins a combination of golden syrup and chia seeds are used as an egg replacer. You can grind the chia seeds to a powder and mix with the flour and custard powder or leave the seeds whole. These muffins use Koko Dairy free coconut milk but they would work equally well with any milk dairy or otherwise, just substitute with the same quantities.