I tried these muffins last week and they didn’t rise properly, as I opened the oven door too early or so I thought. After another test batch, I’ve realized that almond meal doesn’t allow muffins to rise and stay risen once they’re out of the oven. So these are not your typical 3inches tall muffins. They are however really tasty and full of goodness.
I’ve made them with half wholemeal flour and half almond meal/flour for an extra boost of calcium and healthy fat. Plus the almond meal gives these muffins a lovely texture. I used apple sauce rather than pure maple syrup for these, but you could use any sweetener you like. All the fruit makes them quite naturally sweet anyway.
This recipe made 12 regular sized muffins and 2 extra large ones. You might want to make them smaller and use 2 trays.
My 2.5 yr old loves to help me make muffins. He loves putting the cases in the tin, mixing, pouring and licking the bowl of course!
They freeze and defrost really well and they’re perfect for the lunchboxes and finger food for babies. They last a week in an air tight container in the fridge.
1 cup wholemeal flour
1 cup almond meal
2 tablespoons apple sauce
2 overripe bananas mashed
1.5 cup unsweetened plant milk (I used rice milk today)
1 tsp baking powder
1tsp baking soda
1 tsp vanilla essence
1 cup frozen blueberries
1 flax egg
1. Prepare your flax egg and set it in the fridge
2. Mash your bananas
3. Add cinnamon, vanilla and apple sauce to the bananas and mix to combine
4. Add the flours, baking powder, baking soda and milk. Mix well to ensure all flours are combined
5. Add the blueberries and mix
6. Spoon into muffin cases and put on the top rack of the oven on 180° celcius. Cook for 25 minutes or until a skewer comes out dry.
I’ve been experimenting with different flours the last few weeks and I love rice flour. The best thing I’ve made is these pikelets. They’re surprisingly light and don’t taste of rice!
Rice flour is just dry ground rice. It can be used to thicken soups and stews, as well as making crackers and pikelets. It’s really cheap, healthy and gluten free.
These pikelets can be made with savoury ingredients too. I’m going try grated carrot & peas with nutritional yeast at the weekend.
When I made these yesterday my plan was to freeze some for the lunchboxes next week. The kids had different ideas and polished most of them off for afternoon tea. I ended up making a batch for breakfast this morning too. I used frozen blueberries but they didn’t rise as well. The kids still ate them; they don’t care what they look like!
They cook much quicker than when using wholemeal or oat flour, so you can have a batch on the table in 15 minutes from start to finish.
This recipe made 11 medium pikelets. I served them with peanut butter spread on top, but you can use maple syrup, fruit or whatever you’d like. Chia jam would be yummy.
1 cup rice flour
1.5 cups plant milk
1 tsp baking powder
1 flax egg (1 tbsp of ground flaxseed mixed with 3 tbsp of water and set in the fridge for 10 minutes)
1 tsp vanilla essence
1 tsp pure maple syrup (optional)
1 small banana, mashed
1 small apple, grated
1. Prepare your flax egg
2. Mash the banana and grate the apple (I peel my apple as my youngest children don’t eat the skin)
3. Mix the rice flour and baking powder with a whisk
4. Add the vanilla, flax egg, pure maple syrup if using and the milk to the flour. Mix well.
5. Add the banana and apple and mix well. The mixture shouldn’t be too runny or it’ll be hard to get nice round shapes in the pan.
6. Heat a non stick pan and when hot, add spoonfuls of the mixture. Don’t add too many or it’ll be difficult to turn them over.
7. Cook for around 2 minutes on the first side then 1 minute on the other side to get a nice golden colour.
Serve warm with pure maple syrup, fruit or nice cream ot freeze for later.
Enjoy. If you make them, let me know what you think x
This is a great slice to make at the weekend for the following week’s breakfast. It’s really filling and full of delicious flavours. It’s great for when you’re in a rush in the mornings as it holds together really well and can be eaten on the go. It’s also great for lunch boxes.
It’s also very versatile so you could replace the blueberries with chunks of apple instead. If you don’t have apple juice, just use water or fresh orange juice to soak the dates.
We eat a slice of this for breakfast with a small smoothie. Ingredients: • 1 cup dates • 1½ cups apple juice • 3 cups rolled oats • ¾ tsp ground cinnamon • ¼ tsp ground nutmeg • 1½ tbsp baking powder • 2 ripe bananas • 1 tsp pure vanilla extract • 1 cup frozen blueberries • ½ cup walnuts
Method: • In a small bowl, soak the dates in the apple juice for 10 to 15 minutes. Preheat the oven to 200°. Line a 9 × 9-inch baking pan with parchment paper, making sure the sides are covered. Cut slits in the corners of the paper so that it overlaps and lies flat. • In a medium bowl, combine 2 cups of the rolled oats with the cinnamon, nutmeg and baking powder. Mix and set aside. • Place the remaining 1 cup of rolled oats, the bananas, and the vanilla extract into a blender. Remove the dates from the apple juice and set aside. Strain the juice, add it to the blender, and blend until creamy. • Add the dates to the blender, and pulse a few times until the dates are in small pieces. • Pour the banana mixture into the dry ingredient bowl. Mix well. Stir in the blueberries and walnuts. • Using a spatula, pour the batter into the baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. • Cool for 5 to 10 minutes before cutting and serving or cool completely and store in the fridge.