This gluten free muffins are a healthy snack or a breakfast option while also being absolutely sugar free
There is no sugar added to this gluten free muffins.
Skip the maple syrup glaze and you will have guilt free breakfast or mid-day snack.
The almonds help to sustain you for longer while the goji berries add notes of sweetness and sourness to enhance the flavour.
my absolute favourite, here is the recipe:
gluten free breakfast goji berries muffins
If you are looking for a intensely sweet, light and fluffy muffin, this one is not for you. But if you are in need of a healthy snack instead of processed crap you are for a treat.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 12 muffins
- Category: breakfast, snack
- Method: baking
- 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.
NOTE: 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.
- Sprinkle flaked almonds over the top.
- Bake in preheated oven for 28 min.
To ensure the muffins are properly bakes insert small wooden stick/toothpick inside the thickest part of the muffing and pull out. If the wood is dry and not sticky muffins are ready. If the batter still sticks to it put back in oven for another 3-5min and recheck then after.
If you fancy pumping the muffins up, glaze them with a bit of maple syrup.
For egg free 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.