Almond, oat, banana and date muffins

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We love a muffin in our house. Or rather a ‘muff’ as my two year old affectionately calls them (some two syllable words are still hard!)

Berry muffins are the favourite (so I’m told) but that doesn’t stop me from trying other ones every so often. Because we eat gluten free as much as possible, I’m always experimenting with other types of flours and nut meals.

I think I’ve found a good one here. I posted a picture of them on my Facebook page a couple of weeks ago and a few people asked for the recipe so here it is.

They always seem to go pretty quickly when they are made. If others are home when they are finished baking, I turn around after closing the oven door and some have usually already disappeared! Toddlers have a habit of growing overnight and little hands can reach further than you think. Or maybe it’s just that his daddy helps him reach!

These muffins are made with ingredients that I always have in my pantry so they are a good fallback when I’m not organised with what I’m baking for the week or have run out of other ingredients.

Happy baking!

Print Recipe
Almond, oat, banana and data muffins
A gluten free muffin alternative that is naturally sweetened with bananas and dates
Course Sweet treats
Servings
muffins
Ingredients
Course Sweet treats
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 170 degrees celcius
  2. Either grease muffin tray or place patty cases into muffin tray
  3. Place oats into Thermomix bowl. Mill for 30 seconds on speed 10
  4. Add almonds and dates to Thermomix bowl. Chop for 10 seconds on speed 7
  5. Add remainder of ingredients to Thermomix bowl. Mix for 15 seconds on speed 5
  6. Spoon batter into prepared muffin tray and bake for 20 minutes or until cooked
  7. Place on wire rack until cooled
Recipe Notes

Oats are technically gluten free but as they are grown on crops rotating with gluten containing grains there is often cross contamination. Look for Bob's Red Mill branded oats which aren't rotated with gluten containing crops. Additionally some people sensitive to gluten are also sensitive to avenins (a protein in oats) so should stay away from them.

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