Mr 5’s school is having a muffin breakfast for Father’s Day. He sternly told me that I am not invited, and neither is Mr 3. It is strictly just for he and his dad!
Funnily enough I was asked to make some muffins for the breakfast that I’m not allowed to go to. The mum asking me said she thought I was the “guru” on healthy/gluten free/dairy free/egg free stuff so that’s why she asked me. That’s nice. I don’t know how she knows I’m into that but I’ll take that as a compliment anyway so I stopped short of saying that husband-of-mine can cook his own muffins! Lol!
These muffins seriously puffed up and exploded over the top. I think perhaps my tray was on a lean because they all headed one direction! But I don’t mind lopsided as long as they went up and not down. 🙂
The only thing I struggled with was sweetening. Especially for a school breakfast. I wanted them sweet so that people would eat them but not with sugar. So I’ve used a combo of rice bran syrup and stevia but I don’t think I love stevia. It IS sweet but sometimes too much so and I struggle to get a balance. If I had coconut palm sugar on hand I would have used that so I’ll put in some suggested adaptions if you’re a bit stevia-shy. If not, go for it. It certainly works and is natural and wont give you the blood sugar high and crash, that’s for sure. But I think coconut palm sugar and/or brown rice syrup would be superior.
1 cup buckwheat flour
1 cup brown rice flour
1 cup tapioca/arrowroot flour
1 1/2 tsp baking powder
1 tsp bicarb soda
2 tsp vanilla extract
1 1/2 cups non dairy milk (plus 2 T apple cider vinegar to make it “curdle”)
1/4 cup coconut oil, melted
2 T chia seeds, soaked in 1/2 cup water
1/4 cup rice syrup
3 mini spoons of stevia (or alternatively, add 3/4 cup rice syrup or coconut palm sugar substitute)
1 cup blueberries
Mix dry ingredients together then mix in wet ingredients. Stir briefly and gently the blueberries through the mix, and bake in muffin trays for 25 minutes at 180 deg C or until cooked through.