Breakfast Muffins

In highschool I started babysitting for some people who shortly became my extended family. I completely fell in love with all of them, and it just so happens that the oldest kiddo is allergic to all dairy, all nuts and seeds, eggs, and I'm sure there's something I'm missing. 

Anyway, being vegan and into creating things that are allergen free, trying to make food for him is always a fun challenge. Normally, nuts are the hardest for me to avoid. But anyway, they always made these breakfast muffins and he just loved them! I make some slight adjustments to the original recipe when I make them, but either way they are pretty darn good. They make for good snacks or breakfasts on the go. You can alter them with different things like chocolate chips or dried fruit, so everyone can enjoy! Definitely kid-friendly! 


5½ cups barley, buckwheat, oat, or spelt flour (feel free to use a mixture)

3½ cups rolled oats

1¼ cup pure maple, grade B

2 c non-dairy milk of your choice

1¼ cup pure applesauce or mashed banana (or coconut oil for the traditional recipe)

1 tablespoon baking soda

½ tablespoon salt

1 tablespoon cinnamon

Optional: dried fruit or vegan chocolate chips. I normally do both:)


Pre-heat the oven to 350F

Combine all ingredients into a large mixing bowl. Spoon the batter into muffin tins or make as cookies. Bake for 15-30 minutes, depending on how big you make them. 

**Please note: This recipe makes ALOT. So feel free to cut it in half for smaller households :)