Sunday morning, cold and rainy, horizontal on the couch, only moments away from sending hubby out on a mission to satisfy a muffin craving (apparently it’s ok to admit that a couple of weeks off your due date), when suddenly I recalled this delicious muffin recipe I had recently made. Care of Miranda Kerr, you could be sure it was free of any guilt, gluten, flour or sugar and if dissected individually, the ingredients resembled more of a healthy breakfast than the makings of a muffin. In fact, according to my obstetrician, who tried one himself, they’re the perfect recipe for pregnant women. The use of ground oats instead of flour makes them low in carbs, which is key to staying light and healthy whilst carrying. So here you have it, the quintessential solution to a muffin craving xx
Apple and Banana Gluten Free Oat Muffins
Recipe Inspired by Miranda Kerr
(Makes Approx 14 Muffins)
2 cups ground oats (easy to do – just grind oats in a blender for a minute or two)
2 teaspoons (gluten free) baking powder
¼ teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
¼ cup honey
2 tablespoons chia seeds
¼ cup vanilla yoghurt
½ cup organic apple juice
2 lightly beaten eggs and one egg white
4 tablespoons coconut oil
1 teaspoon vanilla essence
2 large green apples peeled and grated
2 ripe bananas chopped and mashed
½ cup chopped walnuts
Shredded coconut for sprinkling
Extra cinnamon for sprinklin
Preheat the oven to 180. Line a muffin pan with paper liners.
In a medium size mixing bowl, combine the ground oats, chia seeds, baking soda and baking powder, set aside. In a small mixing bowl, whisk the eggs, add the apple juice and yoghurt, stir to combine and set aside.
Over low heat, in a small pan combine the coconut oil, honey, cinnamon and vanilla essence, stir to combine until just melted (careful not to over heat). Add the wet ingredients to the dry ingredients and mix together combining thoroughly. Fold the apple and banana mixture through evenly.
Pour the mixture into the muffin and tray and bake for approx 40 minutes. Mid way through baking sprinkle with chopped walnuts, shredded coconut and cinnamon. Keep an eye on them to ensure they don’t burn. After 40 min test with a tooth pick to ensure cooked through. Allow to cool for 15 min before serving.