As my family moves away from gluten and dairy (intolerances), we have found it hard to find recipes that deliver on taste. Quite often when attempting to create gluten-free snacks through baking, it is alluring to use gluten-free flours. But this also can be the biggest downfall.
Gluten-free flours, I find, lack an overall ‘wholegrain’ result and what you are quite often left with is a slightly rubbery, dense, substitute. By experimenting with other gluten-free flours such as buckwheat, oat, green banana, coconut, almond, teff, and brown rice flour you will find that making school treats or snacks will be much more appealing with higher nutritional content.
These gluten-free vegan berry muffins are a firm favourite for school and work lunch boxes without a crazy amount of added sugars. Feel free to include your favourite fruits that are in season or of the frozen variety.
Gluten-Free Vegan Very Berry Muffins
Gluten Free Vegan Berry Muffins
You will fall in love with this easily adaptable muffin recipe
- 120 gm gluten free flour
- 90 gm almond flour
- 40 gm coconut flour
- 4 eggs (whisked)
- 2 bananas (mashed)
- 2 tbsp nuttelex spread (melted)
- 2 tbsp coconut oil (melted)
- 1/2 tsp vanilla essence
- 1/2 tsp baking powder
- 1/4 cup brown sugar
- 300 gram mixed frozen fruit (berries, chopped peaches etc)
Pre-heat oven to 180 degree fan forced. Spray with oil or line 12 hole muffin tin.
In a large bowl mix the flours with the baking powder, and sugar. In another bowl add the oil, eggs, vanilla, melted coconut oil and nuttelex. Mix well to combine, then add in mashed banana and gently fold through.
Fold through the mixed fruit, if using frozen make sure they are room temperature and give them a dunk in flour before adding to the rest of the ingredients to help stop them from 'bleeding'.
Divide the mixture into 12 muffin pan holes. Bake for 18 minutes until golden and muffins spring back when lightly touched. Transfer to a wire rack to cool.