Breakfast Muffins (Gluten- and Dairy-free)

These work. I would happily serve them to anybody at any time. No “second-best” dry, sandy-textured imitations of the “real thing” for the “awkward guest”! Good eating for breakfast.


  • 2½ cups gluten-free rolled oats
  • 1½ cups butternut squash puree (or use pumpkin puree, mashed potatoes, or apple puree?)
  • 2 eggs
  • 75g/2½oz Trex, or ¼ cup vegetable oil
  • ¾ cup water
  • ½ cup sugar
  • 2 tsps gluten-free baking powder
  • ½ tsp bicarb of soda
  • ½ tsp salt
  • 2 tsps cinnamon
  • 1 tsp mixed spice


  • Pre-heat oven to 150C/300F/Gas Mark 2; spread the rolled oats on a baking sheet and toast for 5 or 6 minutes – until lightly browned. Leave to cool before popping cups of the oats into a food processor and pulse-processing them to a rough flour-like consistency.
  • Rub Trex into ground oats. Mix in puree, eggs, sugar, and water, and leave to soak for 10-20 minutes.
  • Lightly mix in spices, salt, baking powder and bicarb, until only just incorporated.
  • Spoon into muffin tins, lined with muffin papers. Sprinkle with a little whole rolled oats, and bake at 160C/350F/Gas Mark 3 for 20-25 minutes.

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