Aprons on? Let‘s Cook!
5 mins
15 mins
I had some leftover quinoa and millet from recipe testing so I made these oaty berry muffins with the leftovers and they taste great, plus they are nut free so a great lunchbox addition!
We tend to avoid gluten (we don’t suffer with intolerance but it’s usually found in processed/low nutrient food and is pretty inflammatory…which is why we don’t use gluten flours in our kits). The downside is that we probably don’t eat enough grains, so I recently stocked up on millet and quinoa which are fantastic sources of fibre and nutrients, making them doubly good for lunchboxes!
Ingredients
- 250g cooked quinoa/millet (you could use all millet or all quinoa)
- 250g gluten free oats
- 100g milk (or dairy free)
- 100g dates
- 100g hot water
- 50g honey
- 20g milled flaxseeds
- 1 ripe banana
- 2 tsp vanilla essence
- Punnet of berries
Equipment
- Mixing bowl and spoon
- Baking tray with muffin cases or a muffin tray
- Blender
Allergens
Dairy (optional)
Directions
1
Preheat the oven to 170c (190c if not fan assisted)
2
Whizz the dates, water, milk, honey, vanilla and banana in a blender
3
Pour it into a mixing bowl with the rest of the ingredients
4
Mix thoroughly and then shape into mini muffins
5
Bake for 15 mins until golden on top - store in an airtight container for up to 3 days or freeze and defrost thoroughly (ideally heating again) before eating
