Last night I experimented with this really easy recipe for Muesli Breakfast Muffins 💕
Wait till you tell the children it’s cake for breakfast 🤩
This recipe is a tasty gluten free version, low in sugar. It is packed with soluble fibre from the oats, flaxseed and dried fruit to support bowel & gut health.
I didn’t have rice and potato flour so I used buckwheat and coconut flour instead but you can experiment with any gluten free flour.
Coconut flour tends to absorb more moisture so I think next time I’ll add more coconut oil and an extra duck egg 🥚
Makes 8 muffins
100g brown rice flour
50g potato flour
100g gluten free muesli mix
1 tbsp ground flaxseed
1/2 tsp xantham gum
2 tsp baking powder
1 tsp ground cinnamon
4 eggs (I used 3 large duck eggs) 🥚
4 tbsp light olive oil or melted coconut oil
1 large ripe banana 🍌
50g xylitol or stevia to taste
1 tsp vanilla essence
60g dried unsweetened berries (i used a generous portion of baked strawberries from Urban Fruit cut into small pieces)
Topping
4 tbsp chopped pecan nuts
1 tsp ground cinnamon
1 tbsp xylitol (or a little stevia) to taste
Preheat oven to 190 degrees C/375 degrees F, has mark 5.
Grease 8 large muffin moulds.
Place flours & muesli in a bowl with the flaxseed, xanthum gum, baking powder & ground cinnamon.
Place the eggs, oil, banana, xylitol (or stevia) & vanilla into a blender & process until smooth. Stir into the flour with the berries and stir thoroughly to mix.
Spoon mixture into 8 large muffin moulds.
For the topping mix together the nuts, cinnamon & xylitol.
Sprinkle over each muffin or you can stir the nuts into the mixture and just use the cinnamon and xylitol or stevia as a topping.
Place in the oven & bake for 20-25 minutes until risen & golden brown.
Allow to cool in the tin before removing
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