Freekeh Coconut Banana Muffins
Thursday, March 05, 2015These banana muffins with freekeh and coconut are full of flavours and texture. They are fantastic for breakfast, served with a pot of freshly brewed tea or coffee and some seasonal fruits aside. Or add them to a lunchbox or take them into work for afternoon break. Sugar here again was replaced with a mix of NuNaturals white stevia powder and unsweetened applesauce.
Freekeh is ancient roasted green spelt berries and has an awesome nutty, chewy texture. It comes in both whole and cracked forms. The spelt is harvested when it is still young and green. It is then slow roasted over coals in the hulls, and is then de-hulled resulting in a beautiful green spelt berry. You can replace it with wholegrain spelt flour.
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- Line a 12-hole muffin pan with paper cases. Process melted coconut oil, stevia powder, applesauce, bananas, eggs and vanilla in a food processor until well combined.
- Place flours, baking powder, desiccated coconut and chocolate chunks in a large bowl, then fold in banana mixture.
- Divide the batter in muffin cases. Bake for 250-25 minutes or until risen and golden. Cool slightly in pan, then turn out onto a rack to cool completely. Serve dusted with icing sugar if desired.
Black Quinoa Spelt Muffins
Sunday, November 16, 2014These delicious and moist quinoa spelt muffins, adapted from Martha Stewart, are an ideal breakfast on the go or for a post work out treat. They are healthy, protein packed, and refined sugar free. Use regular quinoa if you don't have the black variety.
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- Preheat oven to 180C/350F. In a medium saucepan, bring quinoa and water to a boil. Reduce to a simmer. Cover and cook until water has been absorbed and quinoa is tender, about 15 minutes.
- Meanwhile, prepare a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, pure stevia extract, baking powder, salt, raisins, and 300 grams of cooked quinoa. Reserve any leftover quinoa for another use.
- In a small bowl, whisk together olive oil, milk, egg, and vanilla extract. Add milk mixture to flour mixture, and stir just until combined. Divide the batter among prepared muffin cups.
- Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Gluten Free Chocolate Muffins with Cream Cheese Coconut Filling
Wednesday, October 22, 2014These sinfully delicious and decadent double chocolate muffins with cream cheese coconut filling are bursting with flavour and will surely please chocolate lovers. They are naturally gluten free thanks to the ground naked oats and coconut, and refined sugar-free with an optional chocolate glaze.
Gluten Free Chocolate Muffins with Cream Cheese Coconut Filling
adapted from das Kochbuch
Filling | Muffin | Optional Glaze |
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- Combine all the ingredients for the filling in a bowl and shape the mixture into 15 balls. Set aside.
- Preheat the oven to 180C/350F. Line your muffin pans with 15 paper liners and set aside.
- Sift together the ground oats, baking powder, baking soda and cocoa powder. Melt dark chocolate over a hot-water bath. Cream together butter and stevia. Beat in egg and vanilla extract. Now stir in melted chocolate and yoghurt. Add the dry ingredients into the yoghurt mixture. Mix well with a wooden spoon.
- Fill each paper liner with 1 tablespoon of muffin batter, then add each with one coconut ball, and cover with 1/2 tablespoon of batter. Bake for about 25 minutes.
- Place sifted powdered sugar, cocoa powder, butter and milk over a hot-water bath. Stil until smooth and well combined.
- Spread the muffins with chocolate glaze and sprinkle with desiccated coconut.
Kale Muffins with Kamut and Spelt
Tuesday, November 26, 2013Soft, moist and comforting – these sugar-free, wholegrain muffins are wonderfully delicious with a healthful boost from kale and yogurt. They are perfect for breakfast or as a snack.
Kamut, or Khorasan wheat, is an ancient wheat variety, naturally high in protein, minerals and known for its rich nutty flavor. Feel free to substitute it with standard wholewheat or spelt flour.
Kamut Kale Muffins
adapted from Eat Smarter
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- Bring a pot of salted water to a boil. Add the kale leaves and cook for 3 minutes. Remove and quickly rinse under cold water. Drain and finely chop the kale.
- Preheat the oven to 180C/350F. Line a muffin pan with paper or silicon liners or simply butter the pan. Set aside.
- In a mixing bowl, whisk together the ground kamut, refined spelt flour and baking powder. Stir the eggs, yogurt, pinch of salt, and oil in another bowl until well combined.
- Add the flour mixture and chopped kale to the egg mixture. Stir until well combined. Divide the batter into 10-12 muffin liners. Sprinkle the top with a little black sesame seeds.
- Bake in the middle of hot oven for about 25 minutes until nicely golden. Leave the muffins in the pan to cool for a couple of minutes before transferring them to a wire rack to cool.
Gluten Free Green Pea Muffins with Poppy and Mozzarella
Tuesday, April 09, 2013A gluten free muffin recipe using dried ground green peas, poppyseeds and buffalo Mozzarella. Dried peas, a small but nutritionally mighty member of the legume family, are gluten free, low GI, low in fat and high in protein. They contain soluble fibre that helps to optimise cholesterol and rich in minerals, vitamins and anti-oxidants.
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- Grind the dried shelled green peas into flour-like consistency. Prepare a 12-cup muffin tin and line with paper or silicone liners.
- Whisk together the pea flour, poppy seeds, dried curry leaves, sea salt, white pepper powder and baking powder in a mixing bowl.
- Gradually whisk in the sparkling water until well combined and smooth. Divide the batter into the prepared muffin cups. Top each muffin with a mini Mozzarella. Bake in the cold fan-assist oven at 140C/280F for 40 minutes.
Cold Oven Gluten Free Red Lentil Muffins with Sundried Tomatoes
Friday, February 15, 2013You have read that right. These savoury muffins are made with 100% red lentil flour, sundried tomatoes and shallots. They are delicious, gluten-free, and good for you as they are high in PROTEIN, and full of fiber. They are great as a side or a snack. I have also tried the recipe with smoked bell peppers instead of sundired tomatoes, both versions are very delicious, but I like 'sundried tomatoes' slightly more. Definitely make this again (might just top the batter with a cube of Feta).
Cold Oven Gluten Free Red Lentil Muffins with Sundried Tomatoes
adapted from Chef koch
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- Whisk together the ground red lentils, black cumin, black pepper, baking powder, salt and sugar. Mix the thinly sliced sundried tomatoes, diced shallots and minced garlic. Add into the dry mixture.
- Pour in the sparkling water. Use a hand-held electrical mixer to stir for 3 minutes until well combined. Grease a 12-cup muffin tin with a little olive oil.
- Divide the batter into the muffin cups. Place it in the cold oven and bake for 45-55 minutes at 140C/280F, fan-forced. Remove and cool on a wire rack.
Pumpkin Spelt Muffins with Peanuts and Ginger
Monday, September 17, 2012These spekulatius-spiced pumpkin muffins are moist and fresh in an airtight container for a few days, and freeze fairly well. They are the perfect treat for an autumn afternoon. If you don’t have spekulatius spice, use pumpkin pie spice or just cinnamon instead.
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- Preheat the oven 190C/375F. Line 12-14 muffin cups with paper liners. Sift ground whole grain spelt flour, refined spelt flour, sugar, baking soda and salt together in a mixing bowl.
- In another bowl, whisk together the roasted pumpkin puree, spekulatius spices, coconut oil, and coconut milk until well combined.
- Add the flour mixture into the pumpkin mixture and mix until just incorporated. Do not overmix or muffins will be tough. Fold in chopped candied ginger and 100 grams of salted peanuts.
- Divide the batter into prepared muffin cups. Sprinkle the tops with some peanuts. Bake on the upper oven rack for 25 to 30 minutes until nicely golden brown. Drizzle with caramel sauce if desired, and serve warm.
Spelt Granola Muffins with Plums
Monday, August 20, 2012Healthy homemade millet granola gives a crunchy topping and nutritional boost to these tasty spelt muffins. The plums and yogurt help keep them moist longer and they freeze well. Enjoy these muffins for breakfast or anytime you feel like a snack.
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- Whisk wholegrain spelt flour, refined spelt flour, raw sugar, salt and baking powder together in a mixing bowl.
- In another bowl, mix walnut oil, plain yogurt, and egg until combined. Add the liquid mixture to the flour mixture, stirring until barely combined.
- Fold in 120 grams of granola and diced plums. Divide the batter into a 12-cup muffin pan and top with the rest of granola. Bake for about 20 minutes until the tops are nicely golden brown and crunchy.