A beautiful, moist muffin with lots of flavour and crunch from the muesli, perfect for a light breakfast or snack.

AuthorJordan Pie
RatingDifficultyBeginner

Yields1 Serving
Prep Time5 minsCook Time25 minsTotal Time30 mins

 1 cup Changing Habits Dates (soaked in hot water until soft)
 6 eggs
 2 tsp ginger powder
 1/2 tsp baking powder
 1 tsp Apple Cider Vinegar
 1/4 cup rice flour
 1/4 cup coconut flour, loosely packed
 Changing Habits Toasted Muesli for topping the muffins with

1

Preheat your oven to 170C. Line 10-12 muffins tins with paper muffin cups.

2

Mix all the ingredients together in your blender, food processor or thermomix until evenly combined.

3

Pour the mixture into each paper muffin cup until 3/4 full.

4

Top all of the muffins with a good sprinkling of muesli and place in the oven to cook for 20-25 minutes, or until golden brown and cooked through.

5

When they're cooked and ready, remove from the oven and allow to cool on a wire rack.

6

Store in an airtight container.

Ingredients

 1 cup Changing Habits Dates (soaked in hot water until soft)
 6 eggs
 2 tsp ginger powder
 1/2 tsp baking powder
 1 tsp Apple Cider Vinegar
 1/4 cup rice flour
 1/4 cup coconut flour, loosely packed
 Changing Habits Toasted Muesli for topping the muffins with

Directions

1

Preheat your oven to 170C. Line 10-12 muffins tins with paper muffin cups.

2

Mix all the ingredients together in your blender, food processor or thermomix until evenly combined.

3

Pour the mixture into each paper muffin cup until 3/4 full.

4

Top all of the muffins with a good sprinkling of muesli and place in the oven to cook for 20-25 minutes, or until golden brown and cooked through.

5

When they're cooked and ready, remove from the oven and allow to cool on a wire rack.

6

Store in an airtight container.

Gluten-free Muesli Muffins
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