Dairy Free | Gluten Free | Grain Free | Egg Free | Vegan | Refined-Sugar Free (optional)
Inspired by the Easter holiday, these fruity spiced muffins are extremely light, flavoursome and created for those with food intolerances and sensitivities. High in fibre, packed with protein and healthy fats, these nutritious muffins can be enjoyed as a quick breakfast or snack.
Ingredients (makes 15 muffins)
» Almond Meal (blanched) – 2 ½ cups
» Tapioca Starch – ½ cup
» Almond Milk (or Water) – 500 mL (2 cups)
» Golden Flaxseed (linseed) Meal* – 3 tablespoons
» Bicarbonate Soda – 1 teaspoon
» Apple Cider Vinegar – 1 tablespoon
» Psyllium Husks – 3 tablespoons
» Sweetener of choice* – 1 tablespoon
» Cinnamon (ground) – 2 tablespoons
» Ginger (ground) – 1 tablespoon
» Nutmeg (ground) – 1 teaspoons
» Cloves (ground) – ¼ teaspoon
» Himalayan Salt – pinch
» Medjool Dates (chopped)* – 1 cup
» Walnuts (chopped)* – 1 cup
1. Preheat oven to 180C (fan-forced) and grease a muffin tray with coconut oil or butter, or line with paper cases.
2. In a small bowl, combine the psyllium husks and apple cider vinegar with 250mL of almond milk (or water) and set aside.
3. In a large bowl, add the almond meal, tapioca starch, spices, salt, dates, walnuts and bicarbonate soda and stir until combined.
4. In a medium bowl, add the remaining 250mL of almond milk (or water), eggs, and sweetener of choice. Stir until combined.
5. Add the ‘wet’ ingredients to the ‘dry’ ingredients, as well as the psyllium mixture, and mix with a wooden spoon until thoroughly combined.
6. Pour batter into muffin tray or cases until 3/4 full, and bake in the oven for 20-25 minutes, or until a skewer comes out clean.
7. Allow muffins to cool before serving (see 'Notes'), or store them in the refrigerator for up to five (5) days or in the freezer for up to three (3) months.
· I have also tried making this recipe using eggs instead of flaxseed meal, which worked well. However, I personally preferred the flavour and texture provided by the flaxseed meal.
· My 'sweetener of choice' was maple syrup because I love the flavour it gives these muffins.
· This recipe is flexible regarding the nuts and fruit you choose, so long as the quantities remain the same. I have also made these muffins using pecans and raisins, which is equally as delicious!
· It is recommended to let the muffins cool before serving because the texture improves, and the flavour intensifies. The muffins can then be reheated and enjoyed with lashings of butter, jam or spread of choice.