Lightly spiced, moist, crumbly and bursting with sweet fruit, these gluten, oil and processed sugar free muffins are the perfect breakfast, eaten alone or with jam or nut butter.
Makes Seven Muffins
- 1 tbsp ground Ceylon cinnamon
- 2 tsp baking soda
- 35 g chia seeds
- 60 g chopped dried figs
- 100 g chopped dried apricots
- 100 g raisins
- 125 g gluten free oats
- 220 ml water
Blend the oats, chia seeds and baking soda into a flour and mix in a bowl with the fruit and cinnamon.
Slowly pour in the water and mix into a dough.
Pour into a muffin tray and bake at 180°C for 20 minutes.
Allow to cool for 15 minutes before eating.