GLUTEN FREE Apple and Blackberry healthy muffinz

 ohhhh what to do with my bumper crop of berries!!?! There were so many recipes these juicy sweet berries would've made special, but recently I have been finding myself needing a portable yummy snack for my break times in the school staff room.

Whilst All my colleages dunk their biscuits in the tea and coffees after a testing morning of educating little'uns, I sit there nibbling my fruit ( not that fruits bad! fruits good for you kids, eat it!) ... but treats just satisfy that 11o'clock sweet tooth snack attack sooo much more. And in any case this is a muffin that healthy and jam packed full to the brim with goodness.

Made from soya yoghurt instead of any fat these muffins are moist and packed full of a deliously sweet berry flavour, whole blackberries and chunks of cooking apple add texture and an extra tart hit in every bite.

BLACKBERRY AND APPLE MUFFINS
MAKES 6 (large)
86 CALORIES
Ingrediants
1 pot of Alpro Blackberry soya yogurt
1/4 cup Splenda/ granulated sweetener
1 cup blackberries
1 egg white/ 1 tsp flax seed
1 medium cooking apples cooked and pureed
1 medium apple finely chopped
1 tsp vanilla flavouring
1/4 cup oats
1/2 cup gluten-free flour mix
1 tsp baking soda
1/4 tsp baking soda
1 tsp xanthan gum
1 tsp cinnamon and a pinch of nutmeg)
3/4 tsp salt


Directions
1. Preheat oven to 190 degrees C.
2. Line muffin tins with cupcake liners.
3. In a large bowl, combine the dry ingredients...  flour, oats, baking powder, baking soda, salt, and cinnamon.  Set aside.
4. In another bowl, combine the following ingredients... pureed apple, Alpro yogurt pot, sweetener, vanilla extract, and egg.  

5. Now add the wet ingredients to the dry and fold the mixture.  DO NOT OVERMIX. 
6. Add the berries and chuncks of apple and fold gently.
7. Spoon the batter into the cupcake liners.
8. Place the muffins in the oven for 16-18 minutes.

Gluten free Blueberry, Coconut and Banana Muffins.

 

Yesterday I was in London with my Dad for some work meeting, We packed a homemade sandwich and sat and ate our lunch by the Thames with a  gorgeous view of passing boats, St. Pauls, Southbank and Big Ben. After we decided to have a wander around the city. Its brilliant to take in all the sights and actually appreciate our capital, normally i'd be rushing around from tube station to A and then to B, but it was great to see all the landmarks and be a bit of a tourist :) We meandered through to Covent Garden and walked past a bakery 'Muffinski' outside was a blackboard advertising Gluten Free muffins!

 My heart skipped a beat, I popped my head in, the smell was just amazing. there were 3 GF flavours on offer. i opted for the raspberry and white chocolate. it was yummy! highlight was the crispy top but it was very much lacking in white choc... This morning i still had muffs on my mind so I baked some for my family for a mid morning treat...

Delicously moist and gluten friendly, these muffins are made with

Bananas and have a lovely  hint of coconut because of the flour. The flavours perfectly complement each other in these sweet muffins with a tangy hit from the bloobs.

There pretty healthy too ;)

 Ingrediants
 ¼ cup sifted Coconut Flour
2 tablespoons Coconut Oil or butter, melted
3 tablespoons sugar
2 tablespoons soya milk
2 mashed bananas
1 tsp ground flaxseeds
¼ teaspoon salt
1 teaspoon vanilla
⅛ teaspoon almond extract
1 teaspoon baking powder
½ cup fresh blueberries

 Directions

• In a large bowl mash bananas and whisk in egg,  oil/ butter,  milk, honey, salt and vanilla. 
• Combine coconut flour with baking powder and whisk into batter until there are no lumps. 
• Fold in blueberries. 
• Pour batter into lined muffin tray. Bake at 180 Degree C  for 18 - 20 minutes. Makes 6 muffins.