Gluten Free Cassava & Ginger Muffins with Oat
45 mins
6 servings
113 kcal
per serving
Ingredients
-
Topping (optional):
- Jumbo rolled oats 3 tbsp
-
Dry ingredients:
- Gluten Free Quaker Rolled Oat flour (make your own by blending in food processor) 150g
- Cassava 80g
- Caster sugar 60g
- ground ginger 1 tsp
- Baking powder 1 1/2 tsp
- Bicarbonate of Soda 1/2 tbs
- Sunflower seeds 35g
- pinch of salt
-
Wet ingredients:
- Very ripe bananas, mashed 300g
- Almond Milk 120ml
- apple cider vinegar 2 tsp
- 1 flax egg - 1 Tbsp ground flax seed mixed with 3 Tbsp water
Preparation
- Preheat oven to 180 degrees C.
- Lightly spray a 12-cup muffin pan or use muffin liners.
- In a mug or small bowl mix together the ground flax and water and allow to sit for a few minutes.
- In a large bowl, whisk together the dry ingredients. In a medium-sized bowl, mash the bananas and add remaining wet ingredients to the bananas and stir until thoroughly combined.
- Pour wet mixture into dry and stir until just combined. If adding any nuts, seeds or fruit, fold those in now.
- Spoon the batter into the muffin pan and sprinkle the tops with coconut.
- Bake for 17-20 minutes.
- Allow muffins to cool in the pan for 5 minutes before moving to a cooling rack.
Storage instructions
Store in an airtight container.
How long they keep for:
3 days
Note: Cassava flour can be substituted for 80g of All Purpose Flour
Made with Quaker Gluten Free Traditional Wholegrain Oats
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