Gluten-Free Breakfast Muffins

by

Pure Foods

POSTED 29 November 2019 (LAST UPDATED 17 December 2020)

Serves

12

Total Time

45mins

Calories

175

Pure's hearty berry muffins, perfect for breakfast on the go. (Gluten-Free)

recipe-image

    INGREDIENTS


  • Sesame seeds icon
    Sesame seeds

    1 tablespoon (about 8 g)

  • Poppy seeds icon
    Poppy seeds

    1 tablespoon (about 9 g)

  • Pumpkin seeds icon
    Pumpkin seeds

    1 tablespoon (about 4 g)

  • Linseeds icon
    Linseeds

    1 tablespoon (about 10 g)

  • Banana icon
    Banana

    125 g (about 1)

  • Egg icon
    Egg

    2 (about 100 g)

  • Plain yogurt icon
    Plain yogurt

    150 g (about ½ cup)

  • Sunflower oil icon
    Sunflower oil

    50 g (about 3 ½ tablespoons)

  • Honey icon
    Honey

    85 g (about ¼ cup)

  • Vanilla extract icon
    Vanilla extract

    1 teaspoon (about 4 g)

  • Gluten-free flour icon
    Gluten-free flour

    200 g (about 1 ¾ cups)

  • Gluten-free oats icon
    Gluten-free oats

    50 g (about ¼ cup)

  • Gluten-free baking powder icon
    Gluten-free baking powder

    1 ½ teaspoons (about 8 g)

  • Bicarbonate of soda icon
    Bicarbonate of soda

    1 ½ teaspoons (about 7 g)

  • Ground cinnamon icon
    Ground cinnamon

    1 ½ teaspoons (about 4 g)

  • Blackberries icon
    Blackberries

    100 g (about ¾ cup)

    METHOD


  • 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 linseeds 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, bicarbonate of 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

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