These ones were inspired by a recipe that I saw on the popular ‘Stay at Home Mum’ website.
They are simple, tasty, fairly healthy (in terms of cakey things!), make a good quantity and they freeze well … what’s not to love?!
- 1.5 cups wheat free flour (I use a mix of barley and rye)
- 3tsp GF baking powder
- 1/2 cups rolled oats
- 1/4 cup coconut sugar
- 1 cup sultanas
- 1 heaped tsp cinnamon
- 1 heaped tbsp chia seeds
- 1/2 cup tasteless coconut oil
- 2 tbsp apple sauce
- 1 cup oat milk
In a large bowl mix together all the dry ingredients.
In a separate bowl, mix together the oil, sauce and milk.
Add the wet ingredients to the dry, gently mixing until just combined – don’t beat or overmix.
Place mixture in to lined muffin tins and bake in a moderate oven for about 12-15 minutes, or until the top springs back when lightly pressed.
Makes 16-18 regular muffins.
I didn’t have SR flour so I used baking powder to convert my plain flours to SR. If you use SR flour you will need to omit the baking powder entirely.