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Muffin Recipes

Flourless Rainbow Muffins

12 Muffins
Easy
45 minutes
Experience a burst of colour & flavour with our Flourless Rainbow Muffins. Made with bananas, oats & M&Ms, these muffins are a perfect treat for all ages.
Discover a gluten-free delight that is sure to brighten up your day. Grab a muffin and taste the rainbow today!
Recipe Ingredients
How to Prepare
For the Muffins
300 g
Oats
3
Medium Eggs
3
Bananas
75 g
Caster Sugar
15 g
Dr. Oetker Baking Powder (1 tbsp)
15 ml
Dr. Oetker Madagascan Vanilla Extract (1 tbsp)
200 ml
Whole Milk
100 g
M&Ms

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Dr. Oetker Baking Powder (1 tbsp)
Dr. Oetker Madagascan Vanilla Extract (1 tbsp)
Total:
45 minutes
Prep:
15 minutes
1

Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4. Line a 12 hole muffin tray with cases. 

2

Place the oats, eggs, banana, sugar, Baking Powder, Vanilla Extract and Milk in a blender and blitz together for 2-3 minutes until a smooth batter is formed. Stir half the M&Ms into the mixture. 

3

Divide mixture equally between the muffin cases and sprinkle the remaining M&Ms on top of the batter. Bake the muffins in the oven for 20-25 minutes until risen and firm. Allow to cool in the tray for 10 minutes and then place on a cooling rack to cool completely. 

4

Once cooled your muffins are ready to serve and Enjoy! 

Tips
Add 30g of Cocoa Powder to the mixture and an extra 25ml of milk for a chocolatey muffin mixture!
Tips
These muffins will keep for up to 5 days stored in an airtight container at room temperature.
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Recipe Ingredients

For the Muffins
300 gOats
3Medium Eggs
3Bananas
75 gCaster Sugar
15 gDr. Oetker Baking Powder (1 tbsp)
15 mlDr. Oetker Madagascan Vanilla Extract (1 tbsp)
200 mlWhole Milk
100 gM&Ms

Buy the Products

Picture - Dr. Oetker Baking Powder (1 tbsp)
Picture - Dr. Oetker Madagascan Vanilla Extract (1 tbsp)
1

Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4. Line a 12 hole muffin tray with cases. 

2

Place the oats, eggs, banana, sugar, Baking Powder, Vanilla Extract and Milk in a blender and blitz together for 2-3 minutes until a smooth batter is formed. Stir half the M&Ms into the mixture. 

3

Divide mixture equally between the muffin cases and sprinkle the remaining M&Ms on top of the batter. Bake the muffins in the oven for 20-25 minutes until risen and firm. Allow to cool in the tray for 10 minutes and then place on a cooling rack to cool completely. 

4

Once cooled your muffins are ready to serve and Enjoy! 

Tips

  • Add 30g of Cocoa Powder to the mixture and an extra 25ml of milk for a chocolatey muffin mixture!
  • These muffins will keep for up to 5 days stored in an airtight container at room temperature.