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

Healthy sweet muffins

Healthy sugar free muffins

***Dairy free, egg free, gluten free, sugar free***

***Ingredients***

Wet ingredients:

  • 1 avocado
  • 2 carrots
  • 2 eating apples
  • 100ml sunflower oil (or any flavourless oil)
  • 100g dates

Dry ingredients

  • 220g self raising flour (I used gluten free flour)
  • 50g fine oats
  • 1 tsp baking powder
  • 1 tsp cinnamon

***Method***

  • Preheat oven to 180 degrees celcuis/350 degrees Fahrenheit
  • Put all the wet ingredients into a blender and mix well.
  • In another bowl, put all the other ingredients and mix.
  • Add the wet ingredients to the dry ingredients and fold together.
  • Put in muffin cases and bake for 20 minutes.

Alternatives

  • Instead of oats use millet flakes or buckwheat flakes or quinoa flakes.
  • Add 50g raisins
  • If not use gluten free flour then use wholemeal self raising flour
  • Add chopped nuts
  • Add 50g raspberries or strawberries or blueberries
  • Replace the apples with a grated 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

Vegan chocolate avocado cake

*** Vegan chocolate cake ***
Dairy free, soya free, egg free and gluten free

Very moist cake

Ingredients

1 ripe avocado
300g brown sugar
300g gluten free flour
50g cocoa powder
1 tsp bicarbonate soda
2 tsp baking powder
Half tsp of salt
400ml milk (rice milk is best in vegan baking)
170g dairy free butter

Method
• Preheat oven to 160 degrees celsius.
• Put avocado and sugar in food processor and blend well.
• Add all other ingredients and blend well.
• Divide between 2 lines cake tins.
• Bake for 30/35 minutes.
• Leave in tins until cool.

Decorate as required. I used vanilla buttercream and chocolate buttercream.

Vegan ganache can also used to decorate.

Milk – Rice milk is best in vegan baking as it holds air better than many alternative milks.