These muffins are super delicious yet super easy to make. They can be adapted to gluten-free by swapping to GF certified ingredients and the same for vegan diets, simply swapping to dairy-free ingredients. A delicious treat that can be enjoyed cold in pack lunches too.
Cheesy Broccoli Muffins
This recipe makes approximately 8-10 muffins.
- 240g oat flour
- 1 tbsp dried coriander
- 2 tsp baking powder
- Salt & pepper to taset
- 125ml olive oil
- 375ml milk
- 125ml salt-free vegetable stock
- 150g fresh broccoli
- 100g grated cheese + extra for sprinkling
Begin by pre-heating the oven to 180C degrees.
Using your Ninja Kitchen System, place 240g oats into the processor bowl and pulse until the oats turn into flour.
Sieve the oat flour directly into a large mixing bowl, along with the dried coriander, baking powder, salt and pepper and mix together.
Pour the olive oil, milk and vegetable stock and mix to combine the wet and dry ingredients together to form the batter.
Add the broccoli and grated cheese and also combine with the batter.
Pour the batter over greased muffin tins; sprinkle some of the grated cheese and place in the oven to bake for approximately 30-35 minutes.
Once baking has finished, allow the muffins to cool for approximately 15 minutes before serving.