2 Spoons/ Baking & Snacks/ Breakfast

Blueberry & orange muffins

These delicious blueberry and orange muffins were created in one of my 5 AM moments of madness.


Fibro Food Fairy

This recipe is a reinvention of one of my first fibro fabulous baking experiments. In developing recipes that were fit for purpose to share with you all on the Fibro Food Fairy website I decided upon the two main judging criteria; deliciousness and ease of implementation. Whilst the original recipe for these muffins tasted amazing, it was, to be frank a “bugga” in the execution. Way too many steps in the process and a few places where things could go wrong.

Delicious!

So, still working to the same goal of achieving a light, breakfast muffin that was gluten free, dairy free and without refined sugar I started from scratch and developed this little marvel. I have found that it is worth stocking up on specialist gluten free flours if you are gluten free and enjoy baking as it is difficult to know exactly what you’re getting if you buy the flour mixes. Most of what you need for a well-stocked free from food cupboard is available on Amazon if you do not have access to a good health food store.

Free From Information

● Dairy free
● Gluten free
● Soya free
● Refined sugar free

Blueberry & orange muffins

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By Fibro Food Fairy Serves: 12
Prep Time: 5-10 minutes Cooking Time: 20-25 minutes

Deliciously moreish blueberry muffins

Ingredients

  • 55g polenta
  • 70g ground almonds
  • 30g rice flour
  • 15g cornflour
  • 2 teaspoons gluten free baking powder
  • ½ teaspoon salt
  • 110g coconut oil, melted
  • 4 tablespoons date syrup
  • 50mL apple purée or apple sauce
  • 100mL dairy free milk (I use coconut drinking milk)
  • 1 medium egg, beaten
  • Zest of an orange
  • 125g blueberries

Instructions

1

Preheat the oven to 160° C fan.

2

Add the polenta, ground almonds, rice flour, cornflour, gluten free baking powder and salt to a large mixing bowl and stir to combine.

3

Add the melted coconut oil, date syrup, apple purée, dairy free milk and egg to the flour mixture. Stir to combine all the ingredients. Be careful not to over mix as this will affect the texture of the muffins. The mixture should be a thick, soft consistency and slowly drop off the spoon. Add a little more milk if necessary.

4

Gently fold the blueberries and orange zest into the muffin batter using a metal spoon. Transfer the mixture into a muffin tin lined with 12 muffin cases.

5

Bake in the preheated oven for 20-25 minutes. Remove from the oven and allow to cool slightly in the tin for 5 minutes before transferring to a wire rack to cool completely.

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