individual grab and go gluten free oat, cassava flour and ginger muffins, with one muffin sliced on a plate and cup of coffee on the side

Gluten Free Cassava & Ginger Muffins with Oat

  • 45 mins
  • 6 servings
  • 113 kcal per serving

Ingredients

    • 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
    • Topping (optional):
       
    • Jumbo rolled oats 3 tbsp

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
individual grab and go gluten free oat, cassava flour and ginger muffins, with one muffin sliced on a plate and cup of coffee on the side
Gluten Free Oats View product

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