HEALTHY GLUTEN FREE BLUEBERRY AND OAT MUFFINS

I’m usually looking for new and interesting breakfast recipes to assist me on my way to a more fit me! From in a single day oats to No Bake Breakfast Bars, I’ve discovered that oats are the important thing to a filling and delicious breakfast, and these wholesome Gluten free Blueberry and Oat cakes are another shining example! They’re great filling, gluten free (obviously), free from delicate sugar and they’re tasty to boot.

HEALTHY GLUTEN FREE BLUEBERRY AND OAT MUFFINS

despite the fact that they’re not pretty vegan (way to the egg) they're of direction suitable for vegetarians and if you are vegan then they could be made the usage of an egg alternative as a substitute so long as you use a vegan yogurt. To pinnacle all of it off they’re also definitely Slimming world friendly.

those truffles are not only healthful but also make an appropriate breakfast or snack recipe if you’re gluten intolerant or coeliac! They’re made using oats, which might be typically gluten free (double test the packaging to ensure!) and as long as you ensure which you’ve also checked the baking soda and baking powder, the substances are all effortlessly gluten free. despite the fact that I’m not gluten illiberal myself, i like to know that my recipes are on hand so i really like making healthful meals like those blueberry and oat cakes.

HEALTHY GLUTEN FREE BLUEBERRY AND OAT MUFFINS

Ingredients

  • 160g Rolled Oats
  • 200g Fat Free Plain Yoghurt
  • 150g Blueberries
  • 1/2tsp Baking Powder
  • 1/2tsp Baking Soda
  • 1 Egg
  • 2tbsp Rice Malt Syrup
  • 1/2tsp Cinnamon

For The Icing (optional - not included in syn value)

  • 4tbsp Fat Free Plain Yoghurt
  • 2tbsp Icing Sugar/Confectioners Sweetener
  • 2tsp Vanilla Essence
  • Pinch of Cinnamon


Instructions

  1. Preheat your oven to 180 degrees.
  2. Divide your oats in two and blend/crush half until it becomes a flour-like powder. Leave the other half for later.
  3. Using an electric hand mixer, mix the powdered oats with the baking powder,b baking soda and egg until combined.
  4. Add the yoghurt and mix again.
  5. Add the rest of the oats, the rice malt syrup blueberries and the cinnamon. Mix by hand until combined.
  6. Divide between 9 large muffin cases and bake for 25-30 minutes, or until they are browned on top and solid all the way through.
  7. Allow to cool completely and eat as desired!
  8. To Make The Icing
  9. Combine all of the icing ingredients until smooth, rest in the fridge for 10 minutes and then top your muffins.

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