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5 from 1 vote

Wholegrain Plum Crumble Breakfast Muffins (Gluten free, Ricefree, 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! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: British Seasonal
Keyword: Egg Free Muffins, Vegan Breakfast Muffin
Servings: 10 Muffins
Calories: 145kcal
Author: Midge @ Peachicks' Bakery


  • 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! 


Serving: 1Muffin | Calories: 145kcal