January 2, 2017
The Skinny: my fruity, GF, wholefood, refined sugar-free muffin. You can add nuts or seeds, top with GF rolled oats, mix in unsweetened applesauce, orange zest, cinnamon for variations.
150 grams oat flour
150 grams sweet sorghum flour
75 grams tapioca flour
1 teaspoon konjac*
1 tbsp gluten-free baking powder
1 tsp fine sea salt
275 grams pure maple syrup or 200 grams date syrup
250 grams 0% fat Greek yoghurt (or use a plain Soya yoghurt to make dairy-free version)
1 tsp vanilla extract
125 ml cold-pressed rapeseed oil
150 grams fresh berries
3 medium bananas
*I tend to use this these days instead of xanthum gum in gluten-free baking. It is a great thickener and high in fiber. A ground root or tuber, this has been used in Asian cooking for centuries…a little goes a long way. I bought mine on Amazon.
1Preheat the oven to 200 degrees C (180 C for a fan-assisted oven).
2Line a 12 muffin tray with muffin cases.
3In a large bowl combine the dry ingredients by whisking them together: 3 flours, konjac, baking powder, salt. Make an indent in the middle and add the wet ingredients: eggs, syrup, yoghurt, oil, vanilla. Mix it all together by hand with a wooden spoon until you have a smooth batter. Gently add the fruit and fold through.
4Using an ice cream scoop, fill the cases evenly. Bake for 10 minutes in the preheated oven, then turn the temperature down to 180 degrees C and bake for a further 15 minutes or until a toothpick comes out clean.
1You can add nuts or seeds, top with GF rolled oats, mix in unsweetened applesauce, orange zest, cinnamon.
2The list is endless as long as you stick to the GF/no sugar rule and keep an eye on the fat content. Speaking of fat, one day I forgot the oil and it still worked, if you want an even skinnier skinny muffin.