If you’re looking for something savoury and easy to make for Summer get-togethers and picnics, these bites of satisfying pizza-like goodness are a great way to make something tasty in no time at all.
Using simple ingredients and oats as the ‘flour’, you could easily make this gluten free by substituting for gluten free oats, and there’s plenty of scope to experiment with flavours depending upon your preferences. These muffins can also be frozen and reheated in the oven for a healthy alternative to pizza. (But then again, there’s always this healthy alternative pizza recipe to use too!)
INGREDIENTS
(makes roughly 20 muffins, depending upon case size)
- 2 cups oats
- ½ can or carton of chopped tomatoes
- 2 eggs
- 1 big glug of olive oil
- 2 tsp Italian seasoning
- 1 handful sliced black olives
- 4-5 sundried tomatoes, sliced in half
- 1 tsp baking powder
- ½ tsp baking soda
- pinch of salt and pepper
- 2 tbsp nutritional yeast or parmesan
- nut milk or organic milk (optional)
METHOD
Pre-heat oven to about 180C
Create oat flour by blending the oats in a food processor or blender until fine
In a large bowl, add the ground oats, seasoning, baking soda and powder, salt and pepper, and nutritional yeast or parmesan. Mix to combine
Add the chopped tomatoes, eggs, olive oil, sundried tomatoes and olives and mix well to create a thick batter, just the same as you’d have for regular muffins
If the mixture is too dry, add a little nut milk or organic milk
Once mixed, scoop the mixture into muffin cases (spray a little coconut oil or non-stick oil into the cases first for best results)
Bake for 20-25 minutes or until fragrant and browned on top
Place on a cooling rack or on the side until they’re ready to eat!
These can be frozen, and will keep well in an airtight container for 3-4 days
Enjoy!
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