PIMP’d Out Porridge Muffins

Thermomix option – Refined sugar free – Gluten free option- Nut free – Dairy free – Vegetarian – Lunchbox friendly – Kid approved – Freezer friendly

SERVES: 12 

Once trying this recipe you will start to wonder what you ever did without it. Such an easy, one bowl bake that is so versatile, you can make one batch of mixture and satisfy every family members desired flavour. Made with popular cupboard ingredients and a perfect recipes for breakfast, snacks or afternoon tea. Lunch box and freezer friendly means you will never be left without something to fill those empty, rumbling tummies.

With the goodness of antioxidants and fibre from the oats and the nutrition content of your preferred flavourings, these muffins are sure to find their way into your regular baking schedule.


PIMP'd-out-porridge-muffins

INGREDIENTS

Spray oil (we use coconut oil)

1 tsp baking powder

pinch of salt

1½ cup milk of choice (we used unsweetened almond milk)

2 large free range eggs

2¼ cup gluten free oats or quinoa flakes – extra for garnish

1 cup almond meal (use gluten free plain flour for lunchbox friendly option)

3 Tbs rice malt syrup

1 cup of flavouring

FLAVOUR OPTIONS

Mashed ripe banana

PIMP’s Apple Sauce 

PIMP’s Spiced Pear Sauce


CONVENTIONAL INSTRUCTIONS

  1. Preheat your oven to 175°C, fan forced, and spray a 12 hole muffin tin with coconut oil.
  2. In a large bowl, add all ingredients and mix with a wooden spoon until just combined – do not over mix the batter or the muffins will become rubbery.
  3. Divide the muffin mixture evenly between the muffin tray and sprinkle with extra oats for a crispy topping.
  4. Bake for 20-25 minutes or until the muffins pass the ‘skewer test,.
  5. Allow to cool before removing from tray.

THERMOMIX INSTRUCTIONS

  1. Preheat your oven to 175°C, fan forced, and spray a 12 hole muffin tin with coconut oil.
  2. Put all your ingredients in to your TM Bowl, including your flavour choice 30 seconds/Speed 5
  3. Divide the muffin mixture evenly between the muffin tray and sprinkle with extra oats for a crispy topping.
  4. Bake for 20-25 minutes or until the muffins pass the ‘skewer test,.
  5. Allow to cool before removing from tray.

NB: To freeze, allow to cool completely before placing in an airtight container in the freezer. Simply allow to defrost naturally on the bench top or  in the microwave. These will store in fridge for 1 week or freezer for up to 3 months.

PRINTABLE VERSION

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