This gluten free muffins are a healthy snack or a breakfast option while also being absolutely sugar free
I have came across breakfast muffins recipe in one of the books by Áine Carlin. This recipe is inspired by her muffins.
The gluten free goji berry muffins are low in sugar. Actually the only natural sugar in them comes from the apple, and some from the dry goji berries. And of course the maple syrup if you choose use it.
Overall they are healthy filling breakfast option or fantastic lunch or snack food.
There is no sugar added to this gluten free muffins.
The almonds help to sustain you for longer while the goji berries add notes of sweetness and sourness to enhance the flavour.
The Incan berries are optional as they are harder to get by, although I am absolute fan of their sourness. I use them pretty much every time I make those muffins. Often I also add sour cherries. I am quite particular when it comes to the sugar amount in my foods and always strive to lower the amount of it as much as possible. Even the natural sugar.
I found that the apple has just enough of the natural sugars to help the muffins rise and make them taste good without making them too sweet.
It is possible that for someone who is used to shop bought and highly sugary food this muffins may not hit the mark. But if you are health conscious and you like good food I think you will love them .
As long as you keep ratios experiment with the nuts or dry fruits. Add hazels if you like them more instead of the almonds. Swap the goji berries for cranberries if you like those more. Although let me tell you, most cranberries because of their natural tartness are sweetened with apple or pineapple juice so they are actually quite sugar loaded.
- 200 ml plant based milk
- 1.5 apple (cored, skin on)
- 1 organic egg
- 1/2 cup organic chopped almonds
- 1/2 cup organic buckwheat flour
- 1/2 cup organic quinoa flour
- 1/4 cup organic ground almonds
- organic goji berries (handful)
- organic sunflower seeds (handful)
- 1 tbsp organic chai seeds
- 1 tbsp organic poppy seeds
- 3/4 tsp gluten free baking powder
- 1/4 tsp baking soda
- organic flaked almond (handful for decoration)
- 3 tbsp Incan berries (optional)
- 2 tbsp maple syrup (optional)
- Preheat the oven to 200 °C / 180 °C fan/Gas 6
- Mix all dry ingredients (apart from the flaked almonds) together in large bowl.
- Place milk and roughly chopped apple into blender.
- Blend until smooth.
- Add blended mixture to the bowl with dry ingredients.
- Add egg and stir all together until properly mixed through.
- If you are using silicone tray you can scoop out the gluten free muffin batter straight into muffin baking tray. (see note #1)
- Sprinkle flaked almonds over the top.
- Bake in preheated oven for 28 min. (see note #2)
- Optionally decorate with more flaked almonds, maple syrup if you like it. Enjoy!
NOTE #1: If you are using regular baking tray ensure you greased it first and shake a bit of gluten free flour inside the mould to cover the grease and all the walls of the tray. Shake the excess of the four out into the bin or sink.
NOTE #2: To ensure the muffins are properly baked insert small wooden stick/toothpick inside the thickest part of the muffin and pull out. If the wood is dry, not sticky muffins are ready. If the batter still sticks to the wood put the muffins back in the oven for another 3-5min and re-check then after.
If you fancy pumping the muffins up, glaze them with a bit of maple syrup.
For egg free/ vegan version: mix 2 tbsp of grounded flax-seed with splash of water to get egg-white-like consistency, replace the eggs with the flax-seed mixture.
- Serving Size: 1 muffin
- Calories: 134
- Sugar: 4.7g
- Fat: 6.5g
- Saturated Fat: 0.6g
- Carbohydrates: 16.7g
- Protein: 4.1g
Keywords: goji berries, gluten free muffin, breakfast muffin,