It’s not often that one comes across a recipe that’s dairy free, egg free and sugar free. Not only that, but you’ll get your daily intake of fruit simply by eating one of these muffins. Furthermore, I bet that you have all the ingredients for these muffins sitting in your pantry right now.
This recipe is one of the simplest and easiest muffin recipes I’ve come across. I had mine baked and ready to eat in less than 30 minutes. How’s that for a quick muffin-fix?
I also love these muffins because they’re perfect for an on-the-go breakfast. Simply bake up a batch of these goodies and freeze them, then microwave one every morning and have it for breakfast. Easy peasy!
The batter will be very thick and clumpy; you can add a dash of milk to thin it out if desired. I used this recipe exactly and liked how it turned out – just be sure not to overmix or overbake these as they can dry out.