Breakfast Muffins Recipe
These gluten free breakfast muffins are made with banana and gluten free muesli for a healthy breakfast option that is lower in sugar than most muffins, as well as being vegan and dairy free.
Servings: 10 muffins
Equipment
- 10 Muffin Cases
Ingredients
- 2 overripe bananas (approx 250g with skins on)
- 100 g Greek yoghurt (for dairy free use coconut yoghurt or soya yoghurt)
- 50 ml vegetable oil
- 75 g light brown sugar
- 150 g gluten free plain flour (I use FREEE)
- 0.25 tsp xanthan gum
- 2 tsp gluten free baking powder
- 1 tsp cinnamon
- 100 g gluten free muesli + a little extra for sprinkling on top
- 100 ml gluten free oat milk
- 1 tsp bicarbonate of soda
- 2 tsp white wine vinegar
Instructions
- Preheat the oven to 180C / Fan 160C / 350 F / Gas Mark 4 and line a muffin tin with 10 muffin cases.
- Peel the bananas then add to a bowl and mash to a paste using a fork. To the same bowl, add the yoghurt, vegetable oil and oat milk and mix well.
- To a large mixing bowl, add the gluten free flour, light brown sugar, xanthan gum, baking powder, cinnamon and gluten free muesli.
- Add the wet ingredients to the dry, then beat with an electric whisk to combine. They should form a thick batter.
- In a small bowl, mix the bicarb and vinegar - it will start to fizz - and working quickly, add to the cake batter and beat again to mix through.
- Portion the mixture between the muffin cases. Sprinkle with a little extra muesli and bake for 20-25 minutes until risen and golden.
- Remove from the oven and cool on a rack before eating.
Notes
- Storing: These muffins can be kept in an airtight container for 3-5 days, or can also be frozen and defrosted when needed.
Nutrition
Serving: 1 muffin | Calories: 194kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Fiber: 2g | Sugar: 14g
