Muffins take 2 – gf, df, rsf, nut free, soy free

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I was getting bored of my muffin recipe and also had to make Lord B cut back on the oats as he was reacting to them, so I tweaked it a bit.

The beauty of this kind of baking is that exact measurements are not required and you can experiment with different ingredients. You’re never going to get a texture like a conventional muffin, but once you know what it needs to look like to get an edible and tasty muffin, you can do it all by eye. So much faster.

You will need:

A food processor, blender, or mixer, or lots of elbow grease.

Ingredients (basic recipe):

  • 4-6 eggs
  • 2 bananas or equivalent in other fruit (I also chucked in some feijoas this time)
  • 1/3 cup buckwheat flour
  • 1/3 cup ground flaxseed/chiaseed
  • 1/3 cup coconut flour
  • 1/2 tsp cinnamon
  • choc chips

Chuck eggs and fruit in combiner of choice and mix/puree, then add other ingredients, mix up, spoon into muffin trays, bake at 180C for about 25 min till golden brown and skewer comes out clean.The basic recipe will get fairly flat, dense muffins. And no, I don’t ever measure properly but I use a half cup coffee grinder for the buckwheat and seeds and estimate.

Optional variations:

  • A couple of tablespoons of coconut oil
  • Other spices
  • Other fruit
  • Different seeds (I put sesame in this time, too)
  • Leave out coconut flour and increase other dry ingredients
  • Increase eggs and decrease dry ingredients for an airier muffin
  • Nuts probably work like the seeds but I make these for school lunches at a no nut school
  • Put the choc chips in the food processor with everything else to chop them up a bit or add them when spooning into muffin cups. I put three per muffin – almost negligible but the boys will eat any weird combo if there are choc chips
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