Breakfast Porridge Muffins (Oatmeal Muffins)

Ingredients

• 60 g / 2/3 cup porridge oats (I used Flahavan's Multi Seed Porridge + extra for topping)
• 75 g / 1/2 cup spelt flour or wholewheat flour
• 1 1/2 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 120 ml / 1/2 cup dairy-free yoghurt (I used coconut yoghurt)
• 60 ml / 1/4 cup almond milk
• 55 g / 1/3 cup brown sugar + extra for topping*

Instructions

1. 1

   Preheat oven to 180C / 350F. and line...: Preheat oven to 180C / 350F. and line a muffin tin with 6 cases.

2. 2

   In a large bowl, stir together the porridge...: In a large bowl, stir together the porridge oats, spelt flour, baking powder and soda.

3. 3

   In a separate bowl, mix the remaining ingredients.

4. 4

   Add the wet ingredients to the dry, stirring...: Add the wet ingredients to the dry, stirring until well combined.

5. 5

   Divide the mixture between the muffin cases and...: Divide the mixture between the muffin cases and top with a few extra oats and a sprinkling of coconut sugar.

6. 6

   Bake for 20 minutes or until dark golden...: Bake for 20 minutes or until dark golden brown and a cake tester / skewer comes out clean when inserted into the centre of the muffins.

7. 7

   Leave to cool for at least 5 minutes...: Leave to cool for at least 5 minutes and enjoy! Can be kept in an airt-tight container for up to 2 days.