These muffins are ideal for lunchboxes and are my husband Peter’s favourite thing to eat as breakfast on the run.
My youngest adores these muffins too (which are not just for breakfast obviously). With slow releasing carbs in the oats and some honey for taste.
My eldest is a fussy eater generally and can’t eat egg due to an intolerance so these are made with my youngest in mind. I need to give them a whirl with egg-replacer.
Let me know if you’ve tried this yet?
They can be frozen too as Alexander is dairy-free so likes them with bit of jam on his or some free-from spread. They are gluten-free so work for all.
- 75g gluten free rice flour (we like Doves Farm)
- 200g gluten free rolled oats
- 3 tbsp honey
- 3 tsp baking powder
- 1 tsp cinnamon
- 1 tsp salt
- 1 banana, mashed
- 2 large eggs, separated
- 3 tbsp olive oil
- 250ml milk
- 125g chopped apple or anything you fancy-chocolate chips, coconut, nuts, raisins…
Preheat the oven to 200°C.
Meanwhile, in a large bowl, mix the rice flour, oats, honey, baking powder, cinnamon and salt. Make a well in the middle and add the bananas, egg yolks, milk, olive oil and apple and anything else you are adding. Mix together well.
In a separate bowl whisk the egg whites until you have created soft peaks. Then folk into the mixture. Divide evenly into 12 muffin cases and place into the oven and bake for 25 minutes until golden brown.
Serve with butter, jam or as they are. Can keep in the fridge for 5 days and can be frozen.
Let me know if you make them, won’t you?!