A batch of muffins never seem to stick around longer than a couple of days in our house and are on the weekly rotation in the oven. They are super easy to add to a lunch box, perfect on the go after school snack before their co-curricular activities and even great as a snack for your coffee break at work.
Emma Aouad
24
10 minutes
15 minutes
baked goods
Healthy Treats
I use the base ingredients of this muffin recipe and just swap out the fruit/ vegetables.
Options include: apple, cherries, strawberries, banana, carrot and ginger, blueberry, and our most popular raspberry. I use a buckwheat flour and green banana flour but other gluten free alternatives like a quinoa flour work as well.
Why do I love buckwheat flour? Contrary to the name, it is a gluten free option so it is less inflammatory on the body, it is higher in protein which will help your satiety (that feeling of being full) and it has an abundance of micro-nutrients such as iron, manganese, copper and phosphorus to name a few- plus it is packed with anti-oxidant properties. Buckwheat also cooks really well- what’s not to love about buckwheat?
Why do I love green banana flour? It’s another great gluten free option, it has wonderful properties that are great for your gut (hello less bloating and gas). It is also a good protein source and is a good source of B6.
I still use a plain flour as I find they are better eaten in my household, but mixing the quantities to your liking is fine. Just remember, if you are only using gluten free flours, you might need a little more of a ‘wet' ingredient as gluten free flours like moisture. I find adding more fruit or a touch of almond milk works well.
1 cup plain flour
½ cup of buckwheat flour*
¼ cup Green Banana flour
½ teaspoon of bicarb soda
½ teaspoon of baking soda
1 teaspoon sea salt
Lemon rind of 1 lemon/lime
2 eggs preferably at room temperature
½ cup 100% maple syrup
1 cup natural yoghurt*
1 teaspoon of vanilla essence
⅓ cup olive oil/ coconut oil
1-1/½ cup fruit/filling of your choice
Pre-heat oven at 180 degrees.
Add flour, bicarb, baking soda, salt and lemon rind in one bowl.
Add eggs, yoghurt, maple syrup, oil, and vanilla essence into another bowl and whisk until well combined.
Fold the dry ingredients into the wet ingredients.
Lightly fold in fruit/filling of your choice.
In mini silicone muffin moulds, spray olive oil in the muffin cups and spoon in mixture.
Bake in the oven for 14-16 minutes or until golden.
TRICK: wait for the the muffins to cool down before taking them out of the muffin moulds- that way, your muffins will slide out easily without any breakage!
