Gluten-Free Breakfast Muffins
Serves
12
Total Time
45mins
Calories
175
Pure's hearty berry muffins, perfect for breakfast on the go. (Gluten-Free)
- Sesame seeds
1 tablespoon (about 8 g)
- Poppy seeds
1 tablespoon (about 9 g)
- Pumpkin seeds
1 tablespoon (about 4 g)
- Flaxseeds
1 tablespoon (about 10 g)
- Banana
125 g (about 1)
- Egg
2 (about 100 g)
- Plain yogurt
150 g (about ½ cup)
- Sunflower oil
50 g (about 3 ½ tablespoons)
- Honey
85 g (about ¼ cup)
- Vanilla extract
1 teaspoon (about 4 g)
- Gluten-free flour
200 g (about 1 ¾ cups)
- Gluten-free oats
50 g (about ¼ cup)
- Gluten-free baking powder
1 ½ teaspoons (about 8 g)
- Baking soda
1 ½ teaspoons (about 7 g)
- Ground cinnamon
1 ½ teaspoons (about 4 g)
- Blackberries
100 g (about ¾ cup)
INGREDIENTS
- 1. Pre-heat oven - 175°C
- 2. Line a clean muffin pan with paper muffin cups
- 3. Add sesame seeds, poppy seeds, pumpkin seeds and flaxseeds to a clean small bowl
- 4. Mix together
- 5. Add banana to a clean large mixing bowl
- 6. Mash
- 7. Add egg, plain yogurt, sunflower oil, honey and vanilla extract to the batter
- 8. Mix until well combined
- 9. Add gluten-free flour, gluten-free oats, gluten-free baking powder, baking soda, ground cinnamon and blackberries to the batter
- 10. Mix gently until just combined
- 11. Transfer batter to muffin pan
- 12. Transfer seeds to muffins
- 13. Bake until skewer tests clean - 25 min, 175°C
- 14. Transfer onto cooling rack until cool
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
