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Easy Like Sunday Morning

Gluten free breakfast cupcakes

Some weekends are better than others.

Saturday was all about raising toasts: first we celebrated the one year birthday of Asennemedia, and in the evening we celebrated another birthday – the birthday of the founder of Asenne, Ulla. The day was full of wonderful, bubbly company, sparkling wine, and two absolutely perfect cakes (unbelievable what a baking wizard there is behind ’Say it with a cake’!, and of course some of that ’own time’, which I nowadays value in a quite different manner than before.

Saturday was followed by a relaxed Sunday, our little girl sleeping late into the morning and after waking giggling the rest of the morning. I even had some time to spend in the kitchen, as well, and browse through some new recipe books, some of which I’ve received as copies for review. I even had some time in the morning to bake these cute breakfast muffins that contain practically the same ingredients as oat meal porridge. Just as if eating breakfast porridge!

A couple of these delicious banana-oatmeal-muffins were left over for our evening snack. I had hoped that there’d been a few more left over for the following week as an easy take-away snack, but unfortunately these lasted only for a day. So, I suppose I should soon make a new batch. Luckily they are easy to prepare and are just the perfect thing to grab for work or anything else!

Berries, such as blueberry, cowberry and other Nordic berries, would undoubtedly fit perfectly into the mix, but I prepared these this time without berries, as I wanted to bring out the cinnamon and cardamom flavours in my muffins. Breakfast muffins are more dense than regular muffins, and are so ideal for breakfast, or an afternoon or evening bite. As usual, the recipe is vegan except for the honey used as sweetener (you can substitute that with maple syrup), and gluten and dairy free.

Wishing you wonderful breakfasts,
tuulia
xx

Gluten free breakfast cupcakes

Banana Oat Meal Muffins

approx. 8 muffins

Dry ingredients:
4 dl oat meal (gluten-free)
0,5 dl rice flour
1 Tbsp psyllium fibre
2 Tsp baking powder
0,5 Tsp salt
1 Tsp cinnamon
0,5 Tsp cardamom
0,5 Tsp real vanilla powder

Wet ingredients:
2 bananas
2 Tbsp virgin coconut oil
0,2 dl honey (if vegan: substitute with maple syrup)
2 dl coconut milk

1. Ground the oat meal in the blender into a rough meal. Mix with other dry ingredients in a separate bowl.

2. Blend the bananas and the other wet ingredients in the blender into a smooth mixture.

3. Mix the wet and dry ingredients together. Let the mixture rest for about ten minutes.

4. Spoon the batter into to muffin tins or foils, leave some room for rising. Bake in 175 degrees (Celsius) for about 30 minutes.

5. Take the muffins out of the oven, enjoy at home or as a take-away snack!

Gluten free breakfast cupcakes

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