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
