I called these breakfast muffins, but they are of course delicious eaten any time of day. They use oats which perhaps gives them a breakfast feel, they are also refined sugar free and lightly spiced. I ate one straight from the oven, more due to not having the patience to let them cool down and served it with extra fresh pineapple chunks and a dollop of coconut yogurt. It was delicious and felt like a real treat, despite them being healthy.
You can swap in some of the ingredients from this recipe, such as the flour. You could use regular all-purpose flour or gluten free. However, I have not made these using gluten free flour and it be that the liquid needs to be increased depending on what flour you use. There is no reason that it wouldn’t work if you tried a straight swap. You can also use regular sized oats and omit the cardamom. Also, any dairy free milk would work.
- Serves:10-12 muffins
- ½ cup jumbo rolled oats plus an extra 2 tbs
- 2 cups spelt flour
- ¼ desiccated coconut
- 1 cup coconut sugar plus extra to sprinkle on top (regular golden caster sugar could be used)
- ½ tsp ground cardamom
- 1tsp cinnamon
- Pinch of salt
- 2 tsp baking powder
- 400g fresh pineapple puree
- 12 chunks of fresh pineapple
- 2/3 cup of groundnut oil (coconut could be used)
- ½ cup almond milk (I used vanilla)
- 1tsp vanilla extract
- 1 tsp ACV
Pre heat the oven to 180°C
Fill your muffin tray with 10-12 paper muffin cases.
Combine all the dried ingredients in a bowl, minus the extra 2 tbs of oats.
Combine all the wet ingredients in a bowl, minus the pineapple chunks.
Combined the wet and dry together until just combined, being careful not to over mix.
Fill the muffin cases ¾ full and top with a pineapple chunk, sprinkle with the extra oats and a little extra coconut sugar.
Place in the centre of the oven for 20-25mins.
Check after 20mins with skewer, if it comes out clean their done. If not leave for another few minutes and try again until their ready. Should be done in 30minutes max.