We have been living off these muffins just recently consuming a couple of batches a week! I guess when you find that healthy snack that will fuel three growing teens you have a run on it, and I am just happy that they are eating something more nutritious than toast.
The best way to make this recipe is in teams of two; one measures and mixes the dry ingredients and the other the wet. There is a brief meeting of the two and bam into the oven, job done in 15 minutes. When working beside a reticent teen this counts as serious quality time!
I found the basic muffin recipe in an article by the wonderful Meghan Telpner but I play fast and loose with both the flours and the flavours. Having no brown flour I substituted quinoa flour on one occasion, and oat flour on another. I encourage you to get to the back of your cupboards and use whatever funky flour you find. This recipe would only be improved by adding chocolate chips!
- 3/4 cup brown rice flour
- 3/4 cup buckwheat flour
- 1/2 cup ground almonds
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/2 tsp sea salt
- 1/3 cup maple syrup
- 1/3 cup raw honey
- 1/4 cup coconut oil, softened
- 1 organic egg
- 1/3 cup applesauce
- 1/3 cup coconut milk or water
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup frozen cranberries thawed.
- Grated rind of 1 orange.
- Preheat the oven to 180C/350F.
- Line a muffin tin with muffin cases.
- In a large bowl, blend all the dry ingredients together.
- In a separate bowl, whisk together all wet ingredients.
- Add the cranberries and grated orange zest and briefly mix.
- Divide batter into muffin cases.
- Bake for 30-35 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
- Allow to cool for 10-15 minutes, and then transfer to a cooling rack.
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