Muffins for breakfast? Why not when they're this good! These dairy-free oatmeal muffins use heart-healthy olive oil instead of butter, are sweetened with fruit and a touch of honey, and are a great source of dietary fibre. Whip up a batch to enjoy as a speedy on-the-go brekkie or snack across the week.
Fruit is a great way to both oomph sweetness and reduce added sugar in baking. These muffins hero apples, pears and dates, which provide a source of dietary fibre too. There’s no need to peel the skin off the fruit.
Flour. Opt for standard plain or a plain gluten free blend.
Almond meal. I almost always do half flour-half almond meal in my baking. It adds great flavour and helps keep these moist – a game-changer for gluten free baking.
Rolled oats, aka old-fashioned oats, to mix into the batter and sprinkled overtop (muffin aesthetics🤙). It adds a hearty wholesome texture and boosts the dietary fibre (shall I pay myself $1 for every time I say fibre in this post? I’ll retire rich!).
Honey. Just a smidge to dial up the sweetness. Opt for a runny honey, otherwise gently heat thick or solidified honey until it’s a runny consistency (just make sure it’s not hot when added to the eggs as it might cook them).
Olive oil replaces butter which make these dairy-free and brings a good source of heart-healthy fats into the mix. Go for a mild olive oil as otherwise the flavour can be strong. It’ll state this on the bottle.
Eggs provide structure and stability. I use size 7 eggs, around 62g each.
Nuts. I love walnuts, but pecans work great too.
Milk. You can use any – I like oat milk for these.
Spices. Warming cinnamon, mixed spice and vanilla add amazing flavour.
Raising agents. Both baking soda and powder are needed for rise and lift.
Here are a few tips to help your kitchen flow:
Add baking soda to the soaked dates. It helps soften them and neutralise tannins released from the dates. The latter leads to less astringency in your final muffin!
Dice pears and apples into 1cm cubes. It’s the perfect size for the fruit to cook in the time limit and not impact the structural integrity of the muffin.
Use an ice cream scoop with a trigger to cleanly and evenly distribute the muffin batter into cases. Your life will never be the same! Such a hack🤙.
These are a great muffin recipe to meal prep. Simply bake a batch at the start of the week and enjoy as an on-the-go breakfast or healthy snack idea.
They freeze well for up to 3 months in an airtight container. Thaw in the refrigerator, then warm up in the microwave when ready to eat.
They’re delicious served with a smear of butter or nut butter. Yuuum.
Thanks for reading! I hope you enjoy this recipe as much as I do.
½cup + 2 Tbsprolled oats(if needing to be gluten-free, ensure to check your oats are certified gluten-free)
¾cupmilk of choice
½cuplight or mild olive oil
Finely chop dates. Add to a heat-proof bowl and cover with boiling water. Add the first measure (½ tsp) of baking soda, give it a mix and leave for 15 minutes.
Preheat oven to bake 180 degrees Celsius. Line a 12-case regular muffin tin with muffin liners.
Dice pear and apple into 1cm chunks. Finely chop walnuts.
Add all wet ingredients to a bowl. Whisk together.
Add the almond meal, oats (reserving the 2 Tbsp to garnish later) and spices to the wet mixture. Sift in the flour, baking powder and second measure of baking soda (½ tsp). Mix together until just incorporated (don't over mix!).
Drain the dates.
Add diced fruit, nuts and dates to the batter. Fold through until just evenly incorporated.
Divide batter evenly better muffin cases.
Bake for 25 minutes or until golden. Remove from the oven and let sit in the baking tray for ten minutes before removing to a wire rack to cool down.