Do you need a recipe that you and the kids will love that is both healthy and delicious? Well these muffins might just make your day! They are so yum! You can really chop and change many of the ingredients around, if you feel like being naughty you could add chocolate chips instead of berries. I used mostly coconut sugar but then ran out so used a little brown sugar, I am sure the muffins would work fine with only one or the other. I used rice milk but you could use regular milk, soy milk or whichever other milk you prefer.
If you are someone that doesn’t fancy themselves as much of a baker then these muffins are for you! One bowl, no mixer needed – you just throw everything together, mix and spoon into the cases. They turn out light, fluffy and moist every time.
They keep well in an airtight container for around 4 days. My 6 year old loves taking them to school for a treat and there is no guilt with these little treasures. I sometimes freeze them individually to take out for school lunches.
I made these as part of my quest for finding delicious recipes to eat on a low FODMAP diet. More on that here. This recipe has been adapted from one I found on here.
Ingredients
1 cup rolled oats
1 cup wholemeal spelt flour
2 teaspoons baking powder
½ cup coconut sugar¼ cup brown sugar
1 tablespoon maple syrup
2 eggs
½ cup macadamia nut oil
1 cup rice milk
1 teaspoon vanilla extract
½ cup frozen raspberries¼ cup frozen blueberries
½ cup shredded organic coconut
1 ripe banana, mashed
Directions
Preheat oven to 180°C (160°C for fan forced) and line a 12 cup pan with patty cases
Blend the oats in a food processor to make course flour
Mix together the oats in a large bowl with sifted spelt flour, baking powder and sugars
In a separate bowl combine eggs, oil, rice milk, vanilla and maple syrup and whisk until combined.
Mix wet ingredients in with dry ingredients
In a small bowl add a small amount of spelt flour and roll the frozen raspberries & blueberries until coated (I find this stops the berries from bleeding through the mixture)
Fill 6 muffin cases with mixture then push in the berries
With the remaining half of the mixture mix in the mashed banana and shredded coconut, leave a little coconut to sprinkle on top, then fill the remaining 6 muffin cases and top with coconut
Bake for around 30 minutes or until golden. Cool on a wire rack.
Ingredients
1 cup rolled oats
1 cup wholemeal spelt flour
2 teaspoons baking powder
½ cup coconut sugar¼ cup brown sugar
1 tablespoon maple syrup
2 eggs
½ cup macadamia nut oil
1 cup rice milk
1 teaspoon vanilla extract
½ cup frozen raspberries¼ cup frozen blueberries
½ cup shredded organic coconut
1 ripe banana, mashed
Directions
Preheat oven to 180°C (160°C for fan forced) and line a 12 cup pan with patty cases
Blend the oats in a food processor to make course flour
Mix together the oats in a large bowl with sifted spelt flour, baking powder and sugars
In a separate bowl combine eggs, oil, rice milk, vanilla and maple syrup and whisk until combined.
Mix wet ingredients in with dry ingredients
In a small bowl add a small amount of spelt flour and roll the frozen raspberries & blueberries until coated (I find this stops the berries from bleeding through the mixture)
Fill 6 muffin cases with mixture then push in the berries
With the remaining half of the mixture mix in the mashed banana and shredded coconut, leave a little coconut to sprinkle on top, then fill the remaining 6 muffin cases and top with coconut
Bake for around 30 minutes or until golden. Cool on a wire rack.
Enjoy!
Bee xx
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