Aug 3, 2016

Gluten-free raspberry & chocolate muffins (gf)

These little ones are perfect for all those light summer feasts where dense and sugary bakes just seem too much. They are tender, full of healthy ingredients and totally guilt-free.

Makes about 15 muffins:
recipe adapted from australian Delicious magazine

- 110g (1 cup) coconut flour
- 200g (2 cups) almond meal
- 3 tsp gluten-free baking powder
- pinch of salt
- 3 free-range eggs
- 185ml (3/4 cup) canola oil
- 120ml (1/2 cup) honey
- 210g (3/4 cup) Greek yogurt
- 1 tsp vanilla extract
- 180g (about 4 handfuls) fresh raspberries
- 130g (3/4 cup) dark chocolate chips

1. Preheat the oven to 170C/338F. Line the muffin tray with paper cups and set aside.

2.In a large bowl, sift the coconut flour, baking powder and salt. Mix in the almond meal.

3. In another bowl mix the eggs with oil, honey, yogurt and vanilla until smooth. Add the wet ingredients to the dry ones and mix well.

4. Stir in the choccolate chips and raspberries leaving some of the fruits for topping. Fill the paper cups with batter and decorate the tops with halved fruits.

5. Bake for 35-40 minutes or until the cake tester comes out clean. If muffins start to brown too much, cover them with aluminium foil.

6. Place the baked muffins on a rack and leave to cool completely.


No comments:

Post a Comment