Breakfast Muesli Muffins
Gluten free muesli muffins!!! Who knew you could put muesli in a muffin and come out with the fluffiest, tastiest, breakfast muffins ever?! Packed with fibre, gluten free, dairy free and yum!
Its also a seriously easy recipe. One of those recipes where you add all the dry ingredients to one bowl, wet to another bowl, combine and you’re done!
I’ve added a little tip to stop your blueberries sinking too.
You need:
- muffin tray & cases
- balloon whisk
- bowl & spoon
And these ingredients (plus some blueberries/raspberries – we’d run out when I took this picture haha)…
Breakfast Muffins
Servings: 6 muffins
Ingredients
Dry Ingredients
- 110 grams plain flour
- 40 grams museli
- 50 grams brown sugar
- 20 grams white sugar
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon - or use ¼ if you don’t like things too spiced!
Wet ingredients
- 1 tbsp golden syrup/honey
- 1 egg
- 50 grams oil - vegetable/sunflower/rapeseed – Ive measured in grams not ml
- 50 grams alpro plain yoghurt – or any yoghurt you like
- 1 tsp vanilla extract
- Squeeze of lemon – optional
Other
- 18 blueberries and a tbsp of any flour
- Sprinkle of extra museli for the tops
Instructions
- Preheat the oven to 180oC. Line your muffin tray with paper cases.
- Add all the dry ingredients to one bowl and mix.
- Add all the wet ingredients to another bowl and whisk.
- Combine the dry and wet ingredients together and whisk until JUST combined – don’t overwhisk otherwise you’ll end up with tough muffins.
- Separately, mix the extra tbsp of flour with the blueberries so they get a light coating. This prevents them from sinking to the bottom of your muffins.
- Add half the blueberries to the muffin mixture and lightly mix in.
- Add enough mix to each muffin case to fill it to approximately 2/3rds.
- Add the remaining blueberries to the top, with a generous sprinkle of museli.
- Bake for 20-25 mins or until golden ontop and a knife comes out relatively clean when poked in the middle of the muffin (the moisture from the bluebberies will mean it won’t come out completely clean).
- Leave to cool in the baking tray for approx. 5 mins and then move to a wire rack.
Notes
Will keep for at least 3-4 days in an airtight container and freeze well too.
Want to know what else you can do with muesli? Check out my post: “10 ways with muesli”!! Delicious Alchemy website is here too if you’d like to have a nose!
