One Bowl Muffins for the whole family
As the mother of a Coeliac child who is also lactose intolerant, I know how difficult it can be to find a recipe that is quick, healthy and nutritious! What’s more, trying to keep a handle on healthy eating, whilst tending to intolerances and allergies can be really difficult for busy mums and dads.
Most gluten free recipes call for added sugar, oils and butters – these are all items that add fat and unnecessary sugar to a school lunchbox snack.
This muffin recipe is incredibly simple to make and the muffins are really tasty. So tasty in fact, that the entire family loves them.
This recipe is also a great introduction to encouraging children to be more active and involved in the kitchen.
Getting children into the kitchen allows them to feel connected to their food, understand its value and appreciate the fruits of their labour. They can also see first-hand that loads of sugar and butter aren’t needed to add flavour to a baked treat.
The simple ‘add-and-stir’ recipe method means that the kids can help you put it together. No matter what happens, it will taste great.
Dietary requirements: Gluten Free, Wheat free, Lactose free, Nut Free, Low Fodmap, No added fat.
Recipe
Ingredients:
3 extra-large bananas
3 large eggs
2 cups of gluten free self-raising flour
2tsp baking powder
½ a cup of cocoa powder
¼ cup maple syrup (Sugar Free)
3tsp vanilla extract
1/2 cup of lactose free/soy milk
Cacao nibs (optional)
Method:
- Pre-heat oven to 180 degrees fan forced
- Place ALL the ingredients into a blender – or into a bowl if you are using a stick-mixer
- Blend
- Grease a muffin tray and spoon the mixture into the pans
- Top with a sprinkle of cacao nibs
- Bake for 25 minutes, or until a skewer comes out clean
- Leave in the pan for 5 minutes. Then transfer to a wire rack = enjoy warm or cooled.
NOTE:
These muffins stay moist and fresh for up to 3 days. They taste delicious warmed and served with lactose free custard for a dessert, or they are great for school lunches.
Recipe Option 2
This recipe can be adapted to blueberry and white choc muffins. NB: Not dairy free.
Replace the cocoa powder and cocoa nibs with a cup of blueberries and Noshu white chocolate (no sugar) buds. Add some extra buds to the top to decorate.
