Morning lovely! Today I’m sharing these quick and easy Fluffy Egg-Free Breakfast Muffins, because if your mornings are anything like mine, you need something quick, comforting, and allergy-friendly that the little ones will actually eat. These muffins are soft, sweet, freezer-friendly, and honestly taste like you made an effort… even when you didn’t.
They’re also the perfect make-ahead breakfast for busy school days, long nursery mornings, or you just want to grab something quick and sit down with a quiet cuppa before the chaos starts.
Ingredients
- 250g self-raising flour
- 70g sugar
- 1 tsp baking powder
- 200ml oat milk (or any plant milk)
- 60ml oil
- 1 tsp vanilla
- 1 mashed banana
- Optional: blueberries, choc chips, grated apple
Method
Mix the dry ingredients
In a big bowl, whisk together the flour, sugar, and baking powder.
Add the banana + wet ingredients
Stir in the mashed banana, oat milk, oil, and vanilla until everything is combined.
Add your extras
Fold through blueberries or choc chips or any other filling of choice if you’re any.
Spoon into cases
Line a muffin tray with muffin cases and divide the batter evenly.
Bake
Bake at 180°C for 18–20 mins until risen and lightly golden.
Cool + serve
Let them cool slightly, then enjoy warm or pack them for later.
Little tips from my kitchen
If you want something sweet later in the day, these Fluffy Egg-free Breakfast Muffins pair so well with something creamy — and honestly, my Egg-Free Strawberry Crumble is perfect for that. I always come back to it because it’s simple, reliable, and tastes like a proper treat for anyone suffering from Allergies on an egg-free diet.
More Breakfast Ideas
If you’re looking to switch things up or want more breakfast inspiration for the week ahead, the BBC Good Food collection has loads of family-friendly ideas:
https://www.bbcgoodfood.com/recipes/collection/breakfast-recipes