COELIAC FRIENDLY LOCKDOWN MUFFINS

My approach to baking is simple. Find quality ingredients where possible, reduce added sugar, look at healthier ingredient substitutions and adjust for dietary requirements if required. In our household, this almost always means creating recipes that are coeliac friendly. Some baking recipes are loaded with unnecessary sugar and butter. I try to find that happy medium, and that goes for my entire approach to nutrition – simple, nutritious & delicious.


Ingredients

Dry

• 200g butter

• ½ cup brown sugar

• 1 cup Bakel’s gluten free baking mix

• ½ cup cocoa powder

• ½ cup ground almonds

• 2 tsp. baking powder

• ½ tsp. baking soda

• Pinch salt


Wet

• ½ cup milk

• 2 free range eggs

• 1 tsp vanilla essence


Then add

• 1 cup mixed frozen berries

• ¾ cup chocolate chips

• 1 medium banana, mashed

• 18 squares Whittaker’s 70% dark chocolate


METHOD

  1. Preheat oven to 180°C and line 18 muffin holes with muffin cases.

  2. In a small saucepan melt the butter and brown sugar over low-medium heat.

  3. In a medium bowl, sift the gluten free baking mix, cocoa, ground almonds, baking powder, baking soda, and salt. Whisk together.

  4. Add the wet ingredients into the dry ingredients ensuring the melted butter/sugar mix is cooled slightly before adding this to the other ingredients. Whisk all ingredients together until just combined.

  5. Lastly, fold through the thawed berries, chocolate chips and mashed banana.

  6. Using a dessert spoon, dollop a small amount of mixture into the muffin case to cover the bottom, place a square of dark chocolate in the centre and cover with another dollop of muffin mixture. Repeat this until all muffin cases are filled.

  7. Bake for 24 – 26 minutes. Remove from oven and cool in muffin tins for 5-minutes before placing on a wire rack to cool completely.


Substitutions and tips

  • Any milk can be substituted in place of cow’s milk.

  • For the mixed berries, try to choose smaller berries such as raspberries and blueberries so the mixture isn’t quite as chunky.


Nutrition information (per muffin)

Calories (kcal) 231

Protein (g) 3.7

Fat, total (g) 15.6

Fat, saturated (g) 9.0

Carbohydrates (g) 19.8

Sugar (g) 10.3

Dietary fibre (g) 1.6

Sodium (mg) 110





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