Gluten Free Mango Muesli Muffins

Cereal Doesn't Just Have to Be for The Brekkie Bowl recipe by Dr Joanna McMillan Nutritional Advisor for Freedom Foods

Serves 12

 

Ingredients
¼ cup pure honey
¼ cup extra virgin olive oil
2 large eggs, free range or organic
1 tsp pure vanilla extract
3 cups gluten free flour (or combine 1 cup quinoa flour, 1 cup brown rice flour & 1 cup lupin flour)
1 ½ tsp gluten free baking powder
1 tsp baking soda
¼ tsp salt
¼ freshly grated nutmeg
1 cup natural yoghurt
1 banana, mashed
1 cup Crafted Blends Mango, Papaya & Macadamia Muesli
½ mango, cut into small dice

Method
Line a 12-hole muffin tin with waxed muffin cases. Preheat the oven to 170°C.
In a mixer beat on a moderate speed the honey with the extra virgin olive oil. Add one egg at a time until fully combined. (Alternatively you can do this by hand using a whisk). Add the vanilla extract.
In a separate bowl sieve the flours, baking powder and baking soda. Add the salt and grated nutmeg.
Add the flour mix, yoghurt and mashed banana to the mixer, a little at a time, alternating between the three until all combined.

Turn off the mixer and add the muesli and diced mango to the muffin mix. Stir gently by hand to mix through.
 Spoon the mix into the waxed muffin cases. Bake in the oven for 25 minutes or until golden brown and a skewer comes out clean from the centre.
Remove the muffins from the tin and allow to cool on a wire rack.

*These muffins can be eaten cold but are best served warm from the oven. You can reheat for a few minutes in a warm oven, or place them in the microwave for 10 seconds.