Breakfast Muffin Recipe

GF Oat and Strawberry Muffins

Breakfast Muffin Recipe
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A healthy and nutritious breakfast muffin using up fresh fruit. Also contains Teff flour, which has a very mild, nutty flavor, and is seriously nutritional with an excellent balance of amino acids, whilst also being high in protein, calcium, and iron. To make Gluten Free, just substitute the flour and oats with GF SR flour and oats.
Servings Prep Time
8 Muffins 15 Mins
Cook Time
25-30 180C
Servings Prep Time
8 Muffins 15 Mins
Cook Time
25-30 180C
Breakfast Muffin Recipe
Print Recipe
A healthy and nutritious breakfast muffin using up fresh fruit. Also contains Teff flour, which has a very mild, nutty flavor, and is seriously nutritional with an excellent balance of amino acids, whilst also being high in protein, calcium, and iron. To make Gluten Free, just substitute the flour and oats with GF SR flour and oats.
Servings Prep Time
8 Muffins 15 Mins
Cook Time
25-30 180C
Servings Prep Time
8 Muffins 15 Mins
Cook Time
25-30 180C
Ingredients
Servings: Muffins
Instructions
  1. Place the flours, (30g of) oats and ground almonds in a mixer and wiz until the oats are finer. Then add the remainder of the oats and give a short pulse until the added oats are smaller but still have a bit of texture.
  2. Pour the dry ingredients into a bowl and add the remainder of the dry then wet ingredients.
  3. Gently mix through and divide into 8 small muffin or bun cases.
  4. Place in the oven for 25-30 minutes until mid brown.
  5. Allow to cool in the tin on a wire rack then place in an airtight box and keep in the fridge.
  6. They will keep for a good 4-5 days and are a great healthy breakfast or mid morning snack.
Recipe Notes

I have used this recipe now many times and the ingredients can be substituted for whatever you have.  It really is a very adaptable recipe so long as the dry and wet ingredient proportions are maintained.

If using fruit yoghurt, just make sure it matches the fruit added.

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