I adore these delicious muffins (which are not just for breakfast obviously). With slow releasing carbs in the oats and some honey for taste, they are my go-to when I’m rushing on the school-run!
We love baking big batches on a weekend to fill us up through the week! They can be freezed too and my favourite way to eat them is with a layer of butter. Alexander is dairy-free so has a 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?!