This recipe makes a large batch of mini muffins, which taste really rich and oatey – and are delicious warmed up before eating. They make a great high fibre low FODMAP breakfast treat. You can add any fillings you like – we had lots of dried fruit to use up! The wet mix can also be made up of either yoghurt, milk or a non-dairy alternative such as oat, rice or nut milks.
110g Gluten/Wheat free flour (we used Doves Organic self raising)
40g Ground Almonds (Almond cut off is 12 grams per serving)
110g Light soft brown sugar
1 large tablespoon of golden syrup
125ml Flavourless oil (we used Rice Bran oil)
200ml milk and yogurt mix (we used plain yogurt and almond milk)
1-2 teaspoon vanilla extract
Flavour (adapt your own!):
1 teaspoon mixed spice or cinnamon
100g Mixed fruits (we used raisins, pineapple, coconut and papaya)
Pre-heat oven to 180c. Line a muffin tray with paper cases (makes 12 large or around 20 small)
Mix all of the dry ingredients together in a bowl.
Mix all of the wet ingredients (oil, yoghurt, milk, vanilla, golden syrup and eggs) together in a jug and slowly mix into the dry ingredients. Add in the dried fruit or additional flavours (i.e. fruit, chocolate)
Once well mixed, the mixture should be quite runny – more so than a normal cake mixture.
Spoon the mixture into the cake cases, not filling too high!
Bake for around 12 minutes or until golden brown on the top.
Preparation time: 15 minutes
Cooking time: 12-15 minutes
This is an easy and really yummy recipe, give it a go and enjoy with a nice coffee one morning 🙂 …….
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