All Round Muffin Recipe

All round gluten free muffin recipe

This is a very versatile muffin recipe - it can make a sweet muffin or a savoury muffin.  Any of the alternative flours can be used.  Choose from buckwheat, amaranth, quinoa, or brown rice flour to make this gluten free.  Take your choice of several kinds of fruit, nuts and moistener.


All round muffin recipe


Gluten free, dairy free, sugar free



12 muffins/buns


Ingredients:

 

  • ½ cup / 65g each of amaranth, quinoa,  and light buckwheat flour
  • 2 tbs arrowroot powder
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ½ to 1 cup / 50 – 100g chopped nuts 
  • (pecans, walnuts, brazil nuts)
  • 3 tbs milk substitute (i.e. nut milk) or fruit juice
  • 1 tbs light oil
  • 1 tbs sweetener of choice i.e  maple syrup (optional for a sweet muffin) -see advice about sweeteners HERE
  • 1 large ripe banana mashed, or ½ to ¾ cup/ 25 – 50g of shredded courgette - the banana is for a sweet muffin, and the courgette is for a savoury muffin

Preheat oven to 425 degrees F / 220c


1   Grease a muffin/bun tin with vegetable oil.  Combine flours, arrowroot, baking powder, cinnamon, salt, and nuts in a bowl.  


2.  Make a well in the dry ingredients and add milk substitute/fruit juice, oil, sweetener, mashed banana / courgette.  Mix lightly, adding more liquid if needed to moisten flour - add more liquid, 2 tbs at a time, until the flour is moistened.  Dough should be fairly stiff.


3.   Divide the dough evenly among 12 muffin cups.  Bake about 12 to 15 minutes.  Immediately after removal from oven, loosen muffins and turn them out to cool.


Muffins are ideal for breakfast to give you a bit of ballast.  Adding a healthy smoothie and you have a great start to the day.




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