Gluten free breakfast muffins
We’ve teamed up with Sarah Howell (Gluten Free Blogger) to create some delish and creative recipes using our 5 Ways Granola. Our fave is this simple, gluten free and refined sugar free yummy breakfast muffin that you can make the night before and eat on the go in the morning. What better way to start the day!
Credited to: Nutri-Brex
Kcal:
Serves 12
Ingredients
- 2 large eggs
- 150ml low fat yoghurt
- 50ml rapeseed oil
- 160g pureed apple
- 4 tbsp honey
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 200g gluten free self raising flour
- 50g Nutri-Brex 5 Ways Granola with honey, almonds and seeds
- 1.5 tsp bicarbonate of soda
- Extra granola for sprinkling
Method
- Preheat the oven to 180’C/Gas 4. Line a muffin tin with large muffin cases, or use silicone cases as I have in this recipe.
- In a large mixing bowl, add the eggs, yoghurt, oil, vanilla and honey and apple puree. Mix well until combined.
- Add the flour, bicarb, granola and cinnamon to the mixture and mix for a few seconds until it is a smooth batter.
- Once mixed, divide the mixture between the muffin cases and sprinkle each one with a little extra granola.
- Bake for 20 minutes until golden brown and then allow to cool on a rack before eating.
Hints and tips:
Can be stored in a sealed container for around three days.
