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80g Mornflake Gluten Free oats

100g gluten free plain flour

1 tsp baking powder

1½ tsp vanilla extract

180g dairy-free butter

3 eggs

75g coconut sugar

To decorate

Fresh raspberries, blueberries or strawberries

40g dark chocolate, melted


Pre-heat the oven to 160°C.

Line a 24 hole mini muffin tray with paper cases.

Weigh out the oats into a blender cup and blend to a flour and set to one side.

Using a wooden spoon cream the butter and sugar together in a large mixing bowl. Beat in the eggs, a little at a time, and add the vanilla extract.

Sift in the flour, oat flour and baking powder.

Spoon the cake mix evenly into the mini muffin cake cases and place into the middle of the oven and bake for 12 minutes, until risen and just firm to the touch. Place on a wire cooling rack and remove the muffins once cool enough to do so.

Leave to cool completely before decorating.

When ready to decorate, melt 40g of dark chocolate, either in a microwave or a bain-marie. Carefully spoon a little chocolate onto the top of each mini cupcake and decorate with a blueberry, raspberry, a cherry or half a strawberry.

Store in an airtight container and eat within 3 days.

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