Who can resist a freshly baked muffin and what’s better is that this recipe everyone can enjoy!
I have adapted a basic muffin recipe just in time for back to school baking making it gluten, dairy free and of course refined sugar free. If you are like me and find your inner Betty Crocker motivation before the term start to make fresh healthy lunch box snacks for the kids, than this recipe you simply must try. Don’t worry I have also added regular alternatives so it really is one to keep handy.
The secret to a soft fluffy muffin like a lot of baking is not to over mix the mixture and don’t over cook them. Always check the muffins with a cake tester pierce in the centre and when it comes out dry its baked through. Fan forced oven is always preferred for even baking.
+ You can replace the strawberries with raspberries, blueberries, rhubarb or sultanas. Add some chopped pecans or almonds for extra crunch.
Apple Berry Buckwheat Muffins
Gluten Free, Dairy Free, Refined Sugar Free
2 medium red apples, skin on cored and diced
1 cup fresh or frozen strawberries, sliced
1/4 cup grape seed, olive or coconut oil
1/4 cup rice malt syrup or maple syrup
1 tsp cinnamon
1/2 cup almond milk
3/4 cup buckwheat flour
3/4 cup brown rice flour
2 tsp GF baking powder
- Preheat oven to 160’C
- Combine all the ingredients with the exception of the apple and strawberries into a bowl or electric mixing bowl and mix until combined
- Add the apples and strawberries, gently mix into mixture
- Spoon 2 tbs of mixture into each prepared muffin cases
- Bake for 35 mins or until cooked through
Note- This recipe is gluten and dairy free but if you prefer you can use wholewheat flour in place of both flours and use regular milk instead.