Violets Oatmeal Muffins Cups

Gluten Free, Vegan, Nut and Coconut Free Muffin Cups

Well I threatened I would , so I thought I best crack on 😜😜

Baby treats πŸ˜‚πŸ˜‚ but these are Mummy treats too

Everyone can enjoy these Muffin Cups, small medium or large !!

They keep you fuller for longer are Ideal for lunch boxes, and in the right size, ideal for small little hands

The mini muffin tin I use for #thecauldronapprenticeapprentice is one from Lakeland

There are plenty on the market but you cant beat Lakeland for good mini tins !

These muffins packed with oats and fuit and all things healthish !!

But the fact we are all eating these from two batches bakes its far easier for breakfast and snacks ……and Violet loves them ( as you will see later 😍)

And easy……they are really easy, why make life difficult when you have a little hungry one to feed

So lets crack on we don’t need to waffle , a muffin is a muffin after all πŸ™ŠπŸ™Š

Muffins for EVERYONE !!!!!

Violet's Oat Muffin Cups GF, DF V

  • Servings: 12 mini or 4 standard
  • Print

Muffins for all, a great way to start the day....together !!

Muffins will store in the fridge for 3 days in air tight container, zap in microwave for 5/ 10 secs depending on size
Can be frozen for up to 6 weeks
Recipe can be doubles or tripled
Food Processor required


  • 65 g Gluten Free Whole Oats ( I use Morrisons Free From )
  • 50 g chopped Banana
  • 30 g Dairy Free Yogurt , I used Alpro Soy
  • 1 tbsp of Chia Seeds or ground flax seed
  • 3 tbsp luke warm tap water
  • 1/4 tsp fresh ground nutmeg
  • 1/2 tsp Cinnamon
  • 3/4 tsp Baking Powder
  • 1/4 tsp Bicarbonate of Soda
  • 3 tbsp Agave Syrup ( I used Groovy Food )
  • 2 tbsp Dairy Free Milk ( I used Moma Oat )
  • 20 g Grated Parsnip
  • 40 g Grated Apple
  • 40 g Grated Pear


  1. Pre heat your oven to 165 C fan / 180 C Standard / 350 F
  2. Mix your Chia seeds or Flax seeds with 3 tbsp of water and leave to stand and go gloopy
  3. Weigh out your oats, add baking powder, bicarbonate of soda and spices
  4. Add to blender and grind until fine oatmeal
  5. Add banana, Chia/ Flax gloop , Agave syrup, yogurt and Milk and blend to combine
  6. Grate , parsnip, apple and pears
  7. Add and combine until it looks like below
  8. Spray or oil mini muffin tray or add muffin liners to standard tray
  9. Fill each whole to the tin top
  10. Place in oven on middle shelf
  11. Bake minis for 16 minutes and standard for 20 minutes until cake tester of cocktail stick comes out clean
  12. Leave to cool for 5 minutes then transfer onto a cooling rack to cool
  13. See notes for storage
  14. Serve as desired with fruit and yogurt or on their own
  15. Enjoy

So there you go, they really are that simple

They save well in the fridge and freeze too, so you can make plenty for that quick fix

When I originally made the mini ones I thought……never these are too small

How wrong I was, they are the perfect size for little hands and packed with all the good fruits they are getting that little extra

My sweet element is Agave syrup, which may seem a little…controversial but for me with honey being out and wanting a sugar that wouldn’t leave Violet hanging upside down from the ceiling for me on this occasion it is the right choice

The sugars from Agave Syrup are slow release so that fitted the brief, but feel free to use Maple or Golden syrup if you feel fit

So without further ado some more pics and you could have these on the table in 30 minutes ……go on I dare you 😜😜

All ‘Poshed up ‘
So Cute πŸ™ŠπŸ™Š
There has to be a stack πŸ˜‚πŸ˜‚
The Crumbporn
A Messy Kid is A Happy Kid !!!πŸ™ˆπŸ™ˆ
The Smile says it all……Violet says ‘make them !!!’

Hope you enjoyed the post.

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Drop me a line @clarescauldron or tag me on Insta or use my hashtag #everyoneshouldenjoycake

Until Next week ( hopefully )

Stay Safe and Be Kind !!

Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

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