Gluten-free diets have gained prominence over the years, not only among those with celiac disease or gluten sensitivities but also among health enthusiasts seeking to reduce inflammation and improve their overall wellness. However, embarking on a gluten-free journey doesn’t mean you have to give up on delicious baked goods.
In fact, with the right ingredients and techniques, you can enjoy healthier versions of your favourite treats. One such delight is the gluten-free health muffin.
Ingredients
- 140 grams gluten-free oat flour
- 60 grams almond flour
- 2 teaspoons baking powder (gluten-free)
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 100 grams brown sugar
- 1 ripe banana, mashed
- 2 large eggs
- 120 ml almond milk
- 80 ml vegetable oil
- 1 teaspoon vanilla extract
- 100 grams blueberries (fresh or frozen)
- 50 grams chopped walnuts (optional)
Method
- Preheat your oven to 180°C. Line a muffin tin with paper cases or lightly grease it with oil to prevent sticking.
- In a large mixing bowl, sift together the oat flour, almond flour, baking powder, bicarbonate of soda, salt, and cinnamon. Whisk these ingredients to ensure they are well combined and free from lumps.
- In another bowl, mix the mashed banana with the brown sugar, eggs, almond milk, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and the sugar begins to dissolve.
- Gradually add the wet mixture to the dry ingredients, stirring gently with a spatula until just combined. It’s important not to overmix as this can make the muffins tough.
- Fold in the blueberries and chopped walnuts, distributing them evenly throughout the batter.
- Spoon the batter into the prepared muffin cases, filling each about two-thirds full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Top tip: These muffins can be stored in an airtight container for up to five days or frozen for up to a month.
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