Michelle Darmody: How to bake morning muffins free from wheat, dairy, eggs and sugar
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These muffins are free from wheat, dairy, eggs and processed sugar. A lot of people request recipes without one or two of these ingredients, particularly at this time of year. Wheat and eggs traditionally help muffins to rise so these are denser and stickier than a more traditional muffin.
They still taste good and can fill the house with the sweet nutty scent of almonds, honey and vanilla as they bake, which is always welcome, particularly on cold and rainy days.
The sweetness of the muffin will depend somewhat on the ripeness of the bananas. If you use very ripe bananas, it will add more sweetness to the recipe. If the muffins are not sweet enough after baked, you can brush them with a little honey when they are still warm. This also adds a nice glaze.
They are handy for a breakfast on the go, or a mid-morning snack. They freeze very well, and do not need a huge amount of time to defrost, so you can store them in the freezer and take one or two out early in the morning, allowing them to defrost until you need them.
Olive oil may seem like an unusual addition in a muffin, but the flavour of a light olive oil is quite subtle, and it allows those who cannot eat dairy to enjoy the buns.
Free-from Morning Muffins
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Servings
6Preparation Time
15 minsCooking Time
23 minsTime Total
38 minsCourse
Bakingingredients
220g Bananas) 3 Large Banana, (about Mashed
Olive 1 Tbsp Light Oil
Tbsp 1 Honey
Extract 1 Vanilla Tsp
Bread 1 Sieved Tsp Soda,
Cinnamon, Tsp 1 Sieved
Sieved Spice, 1 Tsp Mixed
Almonds Ground 100g
50g Seeds Mixed
100g Gluten Porridge Oats Free
Golden 50g Raisins
20g Chopped Nuts, Pecan
method
Pop Cases Your Muffin To 4 A Into Tin Mark 6 Preheat Paper Oven 180ºc/gas
Oil, Together A Wooden Bined And Bowl Spoon With Place Mix In Spatula Well Or Honey Vanilla Until The Banana, A
Porridge Cinnamon Spice Raisins Mixed Golden Seeds, Into Almonds, The Oats Bread The Soda, Stir Free Mix Well Gluten Sieved And And
These Stir Until Bined Dry The Into Ingredients Ingredients Wet
Cases Skewer Six Press Or And Until About Minutes Spoon Out Es Bun On The Bake For Slightly Nuts Sprinkle Down Between A Them Clean The Mixture 23 Pecan The Top
A Cool Place Enough Onto Handle Wire Them To Rack To Cool Once
It is best not to over stir the batter. You really want to just moisten the dry ingredients and combine everything, rather than beat the mixture.
Do not leave the muffins to cool completely in the tin. After removing the tin from the oven allow the buns to cool slightly then place onto a wire rack. This will stop them getting soggy from condensation on the inside of the tin.
Because this recipe is relatively low in added fats the muffins can stick to your paper cases. I find using parchment ones rather than those made from greaseproof paper or foil helps with this problem.
Another tip to stop the muffins getting stuck to the case is to let them cool completely before removing them. Muffins shrink a little as they cool, so they will loosen their grip as they come to room temperature.
If you do not have any bun cases, you can cut six squares of baking parchment, about 6-inches in size. Find a cup or glass that neatly fits into the holes in your tin and turn it upside down. Place the centre of the parchment square onto the base of the glass and fold in each of the four corners making a cone shape, with a flat base. that fits around the glass. Turn the glass over into the hole in your tin, leave the paper in place and remove the glass. Repeat with the other five squares.
Paper cases can fold inward when you try to spoon in the muffin batter, this causes the paper to wedge into the bun as it bakes. This is usually because the case is a little too big for the hole in your tin. Cases and tins come in different sizes you can experiment to see which ones work best with your tin.
Overfilling muffin cases can lead to spills and a big mess in your oven. It is best to fill each muffin case about three quarters of the way.
You can make fruity variations of the muffins by adding 80g of chopped raspberries or the same amount of blueberries, in place of the golden raisins. This creates lovely pockets of flavour and sweetness within the buns.
Substitute the honey for maple syrup or agave syrup. Alternatively, date syrup can be used in place of the honey.
I believe that cardamom improves almost any recipe and it works well in these muffins. If you are using cardamom, omit the cinnamon and mixed spice from the base recipe and add 1 and a half teaspoons of the crushed black seeds from inside the cardamom pods.
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