1 Cooking apple, peel, core and dice
3 tablespoons of cold water
150g plus 2 tablespoons of brown gluten free flour
150g gluten free oats
2 bananas mashed
100g raisins or other small or chopped dried fruit
2 teaspoons of baking powder
2 teaspoons of cinnamon
1 teaspoon of mixed spice
1 teaspoon vanilla extract
2 medium eggs beaten
125 ml of dairy free yogurt or 100 ml dairy milk alternative
220 ml maple syrup
1 dessert eating apple peel, core and dice
Preheat oven to 180 C/ Gas mark 4/ 350 F.
Line 18 holes of muffin tins.
Put cooking apple and water in a small saucepan bring to boil then simmer until soft. Mash with a fork and then leave aside to cool.
In a large bowl add the dry ingredients and mix thoroughly. Add the eggs, yogurt, cooked apple, diced apples, and maple syrup and mix gently together.
Spoon the mixture equally into the cases.
Bake for 25-30 minutes depending on if you have a fan assisted oven or longer if not. Insert a cake skewer to check muffins are cooked in the centre.
Serve hot with dairy free yogurt or cool and eat cold a great breakfast or snack when you’re on the go!
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