Spinach muffins

Vegan and gluten free muffins

Ingredients

270g gluten free self-raising flour

1 tbsp baking powder

Half tsp baking soda

Half tsp cinnamon

Pinch of salt

4 cups of spinach

100g caster sugar

50g brown sugar

120ml milk (I used rice milk)

60ml flavourless oil (sunflower oil, vegetable oil, rapeseed oil, corn oil)

125ml Vegan yogurt

1 tsp cider vinegar

Method

  • Preheat oven to 180 degree celcuis.
  • Mix flour, baking powder, baking soda, cinnamon and salt together (dry mix)
  • In blender add spinach, sugar, milk, oil and yogurt together (wet mix).
  • Add wet mix to dry mix and cider vinegar and mix well.
  • Put into muffin cases and put into oven as quickly as possible.
  • Bake for 22/25 minutes.

Sugar free Spinach muffins

Sugar free Spinach muffins

*** Dairy free, soya free, egg free and gluten free ***

Wet ingredients

1 tbsp milled flaxseed

3 tbsp hot water

1 avocado

1 apple (peeled and core removed)

Cup of Spinach

180ml/three quarters of a cup of milk (any milk will work)

100g dates

125m/half a cup flavourless oil (Sunflower oil, vegetable oil, rapeseed oil, corn oil)

Dry ingredients

225g/2 cups self raising flour (I use gluten free self raising flour)

1 tsp baking powder

Half tsp bicarbonate soda

Pinch of salt

1 tsp cinnamon

Method

  • Preheat oven to 160 degrees celcuis.
  • Add the water to the flaxseed and whisk with fork and set aside for 10 minutes.
  • Put at the wet ingredients into a blender and blend until smooth.
  • In a bowl, sieve all the dry ingredients together.
  • Add the wet ingredients to dry ingredients and fold in until fully mixed in.
  • Spoon into muffin cases.
  • Bake for 25 minutes.

These freeze well.

Great for a snack or putting into a lunchbox.

If you don’t have an avocado, you can swap with a banana

You can swap the apple for a carrot

Vegetables and avocado muffins

*** Dairy free, soya free, egg free, gluten free, nut free ***

Healthy snack or lunch option

Ingredients

1 ripe avocado

1 carrot – grated

½ courgette – grated

160ml/¾ cup milk (I used rice milk)

80ml/¼ cup flavourless oil (sunflower oil, rapeseed, vegetable oil)

125ml golden syrup (or maple syrup or honey)

225g/1 cup plain gluten free flour

2 tsp baking powder

1 tsp baking soda

½ tsp xanthan gum (not required if using wheat flour)

pinch of salt

Method

  • Preheat the oven to 180 degrees
  • Put the avocado, carrot and courgette into a blender and puree.
  • Add the milk, syrup and oil. This is your wet ingredients.
  • In another bowl mix all the other ingredients together. Dry ingredients
  • Add the wet ingredients to the dry ingredient and fully combine.
  • Put in muffins cases and bake for 20 minutes

These freeze well so handy for snacks and lunchboxes

Alternatives

  • Add 50g raisins
  • Add 50g oat flakes or Buckwheat flakes or quinoa flakes or millet flakes
  • Replace 30g of the flour with cocoa powder.
  • Add a handful of spinach to blender
  • Use a banana instead of the avocado
  • If not gluten free then use wholemeal instead.
  • Add 30g flaxseed

Spinach muffins

*** Spinach muffins ***
Dairy free, egg free and gluten free

Ingredients

270g self raising flour (I use Aldi self raising gf flour)
1 tbsp baking powder
1/2 tsp baking soda

1 tsp mixed spice
Pinch of salt
4 cups of well chopped spinach
2 tbsp grated carrot
2/3 cup of sugar
1/2 cup milk (any milk will work)
1/4 oil
180ml pureed apple
1 tsp apple cider or lemon juice

Method

  • Preheat oven to 200 degrees Celsius
  • Mix flour, baking powder, baking soda, mixed spice and salt together
  • Whisk spinach, carrot, sugar, milk, oil, Apple puree and cider/juice.
  • Add wet mix to dry mix and whisk well.
  • Bake for 20/25 minutes.

These freeze well so handy for lunch.

Basic Savoury muffins

*** Basic muffin recipe***

Add any flavour
Dairy free, egg free and gluten free

*** can be made sugar free***

Ingredients

150g self raising flour
(If gluten free replace the flour with 150g of any gluten free plain flour
1/4 tsp xanthan gum, 2 tbsp baking powder, 1 tsp bicarbonate soda (baking soda))

1 pinch of salt
60g dairy free butter melted or 60ml oil
60g of any pureed vegetables or fruit
60ml milk (I use rice milk but any milk will work)
15ml lemon juice

15 ml maple/golden syrup (optional)
1 cup of grated carrot/parsnip (optional)

Method

  • Preheat oven to 180 degrees Celsius.
  • Mix all the dry ingredients together.
  • Mix the melted butter/milk/pouch/lemon juice and syrup together.
  • Add the liquid to the dry ingredients and mix well.
  • Fold in the grated carrot, don’t over mix.
  • Bake in the oven for 18/20 minutes, they didn’t colour but don’t over cook as they’ll go hard.

They freeze well so handy for lunch box.

Carrot and Courgette muffins

** Carrott and courgette muffins ***

Dairy free, soya free, egg free and gluten free

*** Sugar free ***

High in omega 3

Ingredients

5 oz self raising flour (I use Aldi self raising gluten free flour)

1oz milled flaxseed

A pinch of salt

1 teaspoon baking powder

1 teaspoon mixed spice

50 ml rapeseed oil

1 carrot (finely grated)

1 courgette (finely grated)

2 well ripe bananas

Method

  • Preheat oven to 180 degrees Celsius
  • Put all ingredients except bananas into a bowl and mix well.
  • Mash bananas into other ingredients and completely combine.
  • Put in bun cases.
  • Bake for 15/18 minutes.

Alternatives

  • If not gluten free, this recipe works well with half wholemeal flour/half white flour
  • Add a handful of well chopped spinach

Healthy Vegetable muffins

*** Vegan gluten free vegetable muffins ***

Dairy free, soya free, egg free and gluten free healthy savoury muffins

1 medium courgette – finely grated
1 medium carrot – finely grated
30g peas
30g sweet corn
100ml any milk
60ml yogurt
60ml flavourless oil
1 well mashed banana
250 plain flour
3 tsp baking powder
Pinch of salt

*** Method ***

• Preheat oven to 180 degrees Celsius
• Mix the vegetables, milk, yogurt, oil and banana well together
• Slowly add the flour, baking powder and salt. Make sure it’s fully mixed but do not over mix.
• Spoon in to bun cases
• Bake for 15/18 minutes

TIPS

  • Rice milk is the best alternative milk for baking
  • I use coconut yogurt (koko)
  • If you use fruit flavoured yogurt it adds a variation to the flavour
  • I used rapeseed oil but sunflower or vegetable oil also works
  • If there is any of the vegetables you do not wish to use, add more of a different vegetable.
  • I used Aldi Gluten free flour
  • If you remove the juice from the grated vegetables then add 30ml extra milk.
  • If you are not gluten free then this recipe works well with half plain flour and half Wholemeal flour.
  • They freeze well so handy for lunch box.