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100g Mornflake Gluten Free Superfast Oats

160g buckwheat flour

1 medium sweet potato

2 tsp baking powder

70g baby spinach leaves

2 large eggs

180g plain natural yoghurt

120ml sunflower oil

40ml plant milk

Pinch of salt

Few twists of black pepper


Small handful of pumpkin seeds

Sprinkle of Mornflake Gluten Free Superfast Oats


Pre-heat oven to 160°C and line a 12-hole muffin tin with muffin cases.

Peel and grate the sweet potato and set to one side.

In a large mixing bowl add the oats, flour, baking powder and seasoning. Add the grated sweet potato and stir together.

In a food processor, add the eggs, yoghurt, spinach, sunflower oil and plant milk. Blend to combine together.

Make a well in the centre of the dry ingredients and pour in the wet ingredients. Mix together.

Spoon the muffin mixture evenly between each case. Scatter the top of each muffin with a few pumpkin seeds and oats.

Bake in the oven for 25 minutes until springy to the touch.

Allow to cool on a wire rack.

Store in an airtight container and eat within 3 days.

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