Grab and Go Breakfast Muffins Sultanas Sunflower Seeds
Breakfast/Brunch, Yummy Recipes

Grab and Go Dairy Free Breakfast Muffins


I’m one of those annoying people with atrocious time management skills and the inability to be on time any given morning!  I’ve been like it since I was a kid and though I’ve gotten a little better over the years, it’s still a race out the door each morning with a lovely bit of sprinting (just what you need on an empty stomach and zero caffeine, right?) up to the school gates.  I like to think of it as my morning work out.  Pushing my body to its limit to try and shave an extra minute or two off our 12 minute walk to school (yes it’s that specific, I know without a doubt that at a normal pace it’s 12 minutes from door to door…you’d think with the timing down pat I’d be able to get there on time every time, sadly no).

Grab and Go Breakfast Muffins Sultanas Sunflower Seeds

With my morning “workouts” in mind you can imagine where a grab and go breakfast comes in handy.

These muffins are really versatile so I’m thinking of sharing the different combinations of extra’s I use in separate posts.  These muffins have sultanas and sunflower seeds.  Mainly because I gave them to the boys in their packed lunch earlier this week and their lunches have to be nut free but also because the cupboards were looking super bare.

I used only 1/4 cup of caster (super fine) sugar in these but I’ve put 1/2 cup in the recipe as for most people’s pallets this probably isn’t going to be sweet enough.  If however you’re going to spread a bit of butter and jam on these babies then 1/4 cup of sugar will be more than enough.

Breakfast Muffins Sultanas Sunflower Seeds

Grab-and-Go Breakfast Muffins

1 and 1/2 cups of Plain (All Purpose) Wholemeal Flour

1/2 cup of Custard Powder

3 teaspoons of Baking Powder

1/2 cup of Caster Sugar (use 1/4 cup if you don’t want them sweet, alternately use 1/4 cup of Agave Nectar if you have it)

2 Eggs

1/3 cup of Virgin Coconut Oil (use butter if you don’t have Coconut Oil)

2 teaspoons of Vanilla Extract

3/4 cup of Milk (I used soy, use whatever you have)

1/2 cup of Sultanas (you can use Raisins instead if you like and throw in 3/4 cup if you love your Sultanas/Raisins)

1/2 cup of Sunflower Seeds (leave them out if you hate them or halve the amount if you’d like them to be really subtle)


Ingredients Breakfast Muffins

Preheat your oven to 180 C/350 F

In a large bowl place the flour, custard powder, baking powder and caster sugar mix gently with a fork or whisk just until combined

Melt the Coconut Oil or Butter in a large microwave safe jug or a small bowl (took about a minute in my microwave but maybe start with 30 seconds first and go from there)

Add to the melted coconut oil the eggs and vanilla extract and whisk them together

Make a valley in the centre of your dry ingredients and pour in your jug of oil, egg and vanilla

Pour the milk in a 1/4 cup at a time stirring until you have a smooth batter.  By all means add all the milk if you like but you only need enough to make a nice smooth batter

Stir in the Sultanas and Sunflower Seeds, being careful not to over-mix (this will lead to tough muffins)

Grab and Go Breakfast Muffins Sultanas Sunflower Seeds

Divide between a greased 12 hole muffin tin and Bake in the centre of your oven for 20 minutes or until a skewer in the middle comes out clean

Fresh out of the oven with a smear of butter or coconut oil was delightful (mmm…yummo!)

Grab and Go Breakfast Muffins Sultanas Sunflower Seeds

Grab and Go Breakfast Muffins Sultanas Sunflower Seeds

6 thoughts on “Grab and Go Dairy Free Breakfast Muffins”

  1. Coconut oil!? I’ve never seen that! Not only do they look delicious, but healthy! Love this! Thanks again Jenny! You rocked it!

  2. I like the idea of custard powder in with the dry ingredients. I’m not very organised when it comes to buying ingredients for recipes, so I like ones like this because it uses staples that I would probably always have in…in fact I do have everything in for this! Except sunflower seeds, but the kids aren’t keen on them so I’d probably leave them out, and maybe replace with some nuts. I’m also thinking it would good to replace some of the liquid with mashed ripe banana, I might try that, then we could call them Banana Custard Muffins!

    1. Yummy, love the banana idea 🙂 Banana’s star in many a breakfast muffin around here too, they’re like some magical versatile fruit that taste’s good in almost anything baked (and smoothies….mmm…it’s not a smoothie without banana) so brilliant idea.

      Walnuts are my fav in muffins but most nuts are pretty darn delicious baked 🙂 These are kind of like a trail mix in muffin form for me. Depending on what’s in the pantry I’ll throw in one or two ingredients to the basic mixture: Sunflower seeds, pumpkin seeds, diced dried apricots, walnuts, sultanas, raisins, dried cranberries, diced dried dates, almonds, hazelnuts and maybe a few choc chips every now and then.

      How could a kid not love a Banana Custard Muffin! 😉

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