Breakfast muffins

Gluten-Free Oat Breakfast Muffins

These muffins make for a delicious breakfast; the sponge is light and fluffy with a slight oaty chew. The raspberries keep the sponge light and provide a nice fruity flavour.



  • 300ml (10.5 oz) soya milk
  • 1 tbsp cider vinegar
  • 300g (10.5oz) gluten-free self-raising flour
  • 200g (7oz) caster sugar
  • 150g (5oz) dairy-free butter
  • 1 tsp baking powder
  • 60g (2oz) gluten-free oats
  • 100g (3.5 oz) raspberries
  • 12 muffin cases

To serve

  • 1
    Preheat the oven to 180°C/355°F/Gas 4. Add the milk, vinegar, flour, sugar, butter, baking powder and oats to a mixer and beat together until fully mixed, then fold in the raspberries.
  • 2
    Spoon the mixture into the 12 muffin cases and place in the oven to bake for 25-30 minutes until cooked through.

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