Free-from Morning Muffins
Handy for a breakfast on the go, or a mid-morning snack, these freeze very well, and do not need a huge amount of time to defrost
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
23
MINUTES
Ingredients
220g banana, mashed (about 3 large bananas)
1 tbsp light olive oil
1 tbsp honey
1 tsp vanilla extract
1 tsp bread soda, sieved
1 tsp cinnamon, sieved
1 tsp mixed spice, sieved
100g ground almonds
50g mixed seeds
100g gluten-free porridge oats
50g golden raisins
20g pecan nuts, chopped
Method
Preheat your oven to 180ºC/gas mark 4. Pop 6 paper cases into a muffin tin.
Place the banana, oil, honey and vanilla together in a bowl. Mix well with a wooden spoon or spatula until combined.
Stir the sieved bread soda, cinnamon and mixed spice into the almonds, seeds, gluten-free porridge oats and golden raisins. Mix well.
Stir these dry ingredients into the wet ingredients until combined.
Spoon the mixture between the six bun cases. Sprinkle the pecan nuts on top and press them down slightly. Bake for about 23 minutes or until a skewer comes out clean.
Once cool enough to handle place them onto a wire rack to cool.
