Rhubarb, ginger and oat breakfast muffins

Soy FreeMeal Type: Desserts & sweet treatsMeal Type: BreakfastDairy freeGluten freeVeganSesame free

2 Jun

GLUTEN FREE II DAIRY FREE II VEGAN II SESAME FREE II SOY FREE

These muffins are basically a cross between a flapjack a muffin and a granola bar. And they taste so frikking good. These bad boys are great to eat pre-workout as a quick snack at work, or served with some coconut yoghurt for breakfast with a cuppa. However you eat them I really hope that you enjoy the recipe.

vegan gluten free muffins by kam sokhi allergy chef

Notes on ingredients

Oats

If you want a gluten-free version of this recipe, make sure to use gluten-free oats. Although oats themselves are gluten-free, companies can't label them as such due to manufacturing processes. Steel cut, rolled, or jumbo oats will all work well in this recipe.

Sweetener

I love to use raw local honey for this recipe, but other sweeteners you can use could be;

Coconut blossom nectar
Maple syrup
Brown rice syrup
Agave

Coconut sugar

I highly recommend trying coconut sugar as an ingredient I have used it in this recipe. It provides a delicious butterscotch flavour and enhances caramelization.

I also love using coconut sugar in cookie recipes because of its amazing flavor. You can easily substitute it for brown sugar and it works just as well.

Linseeds

Don't skip the linseeds, as they help bind the ingredients. Chia seeds can be used as a substitute. You can buy either at supermarkets, health food shops or online really cheaply.

Buckwheat flour

This gluten-free flour has a deliciously nutty flavor and can be used in a variety of recipes such as pancakes, waffles, and cookies. However, if you substitute it for regular flour in a muffin recipe, the outcome may vary.

Ingredients

oat flour muffins by kam sokhi allergy chef

easy breakfast muffins by kam sokhi allergy chef

oatmeal muffin recipe by kam sokhi allergy chef

Tips & storage

These muffins can also be baked in a tray instead of using a muffin tin if you prefer.
Try serving these warm with some coconut yoghurt.
Use tinned rhubarb if you prefer.
Try using apple and cinnamon instead of rhubarb, or try raspberry and coconut drizzled with dark chocolate.
Store these in the fridge for up to 4 days. They can also be individually frozen too.

Makes 12 - 1 hr cooking & prep time

Step by step

vegan breakfast muffins by kam sokhi allergy chef

Recipe

Rhubarb compote

400g rhubarb roughly chopped ( fresh)
4 tbsp raw honey/agave
2 tbsp linseeds
1 tsp ground ginger

Muffin mixture

125g coconut oil melted
85g honey/agave
50 g buckwheat flour
300g oats (GF)
25 g pumpkin seeds
25g sunflower seeds
35g linseeds
25 g coconut sugar

Method

Preheat the oven to 180 degrees, place muffin cases in your muffin tray and leave to one side. Then start by making the rhubarb compote by chopping up the rhubarb. In a saucepan add the honey/agave and simmer for 10 minutes or until soft. Add the linseeds once cooked cover and leave to one side
Mix all the muffin ingredients together and put 1 tbsp of this mixture into each muffin case, then spoon a tbsp of the rhubarb compote in the middle, then top with more oat mixture and pat down so the muffins are flat.
Bake in the oven for 35 mins on the middle shelf.
Once cooked, let the muffins cool in the tray before eating.

Further support

If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Please feel free to contact me here for a tailor-made class to suit your needs.

Don’t forget to sign up for my newsletter so you can receive my articles and recipes straight into your inbox.

Featured

Hi there, I am Kam and I create delicious allergy friendly recipes for health conscious people like you, so you can find joy & happiness in food again.

Looking for anything?

Browse all Articles