- Prep in 10 minutes
- Cook in 22 minutes
Nope I haven’t finally lost my marbles I am here to tell you that you can (& should!) start baking with peas!
I personally adore their bright, naturally sweet flavour, & when blended with nutty oats & a handful of other store cupboard ingredients you pretty much end up with the perfect base for any topping you fancy! Here I added lashings of my favourite organic almond butter but the rest of the batch was equally enjoyed with eggs & avocado, or just munched straight off the cooling rack whilst still warm 🙂
The additional benefit of adding veggies into your baking is of course you gain a whole host of additional nutrients, but you also lessen the need for extra liquid ingredients, sweetening elements, that kind of thing as these provide them instead!
So yep I hope you’ll join me in these delightful little darlings, & if you fancy you can totally bake this as a loaf instead, just increase the cooking time to 30 minutes.
- Makes 10-12 Muffins
- Family Friendly
- Prep Ahead - Use Within A Week
- 250g frozen peas
- 200g gluten free oats
- 2 large organic eggs
- 1 tablespoon dried oregano
- 1/2 teaspoon bicarbonate of soda
- 1 tablespoon apple cider vinegar
- 1 teaspoon Himalayan salt
- 1 teaspoon freshly ground black pepper
Preheat the oven to 170C. Either line a muffin tin with liners or arrange silicone muffin cups on a tray.
Pour boiling water over the peas to thaw.
Add the oats to a food processor pulsing to a fine flour.
Add the rest of the ingredients, blending to a smooth batter. Divide between the muffin cups & bake for 20-22 mins until lightly golden.
Turn out into a wire rack to cool, use within a week.