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Grain & Sugar Free Muffins

Method

  • 1. Pre-heat oven to 170˚C. Line muffin tins with paper cases. Sieve all dry ingredients into a bowl, rub in coconut oil and add the nuts.
  • 2. In a small bowl mix the eggs, buttermilk and grated apples together until blended.
  • 3. Make a well in the flours. Add liquid, stir in circles with your hand, bringing excess flour from the outside to the centre until all mixed in. The mixture should have a thick batter consistency.
  • 4. Divide the mixture between the muffin cases. Place in oven at 170˚C for 15-20 minutes or until muffins are cooked. Remove from oven and cool on a wire rack.
  • 5. Store in fridge up to 2 days or freeze individually and use as required.

Ingredients

  • 70 grams almond flour
  • 30 grams coconut flour
  • 50 grams finely milled flax seed
  • 1 /2 teaspoon sea salt
  • 1 /2 teaspoon bread soda
  • 1 /4teaspoon baking powder
  • 1 1 teaspoon cinnamon
  • 2 tablespoons coconut oil
  • 40 grams chopped pecans
  • 1 medium eating apple, very finely grated
  • 70 grams blueberries
  • 2 eggs (4 eggs if making dairy free)
  • 170 – 200 ml buttermilk (100 – 120 ml soya yoghurt for dairy free version)

Grain & Sugar Free Muffins


Prep time: 10
Cooking time: 20
Difficulty: Beginner
Serves: 4
Grain & Sugar Free Muffins

Ingredients

  • 70 grams almond flour
  • 30 grams coconut flour
  • 50 grams finely milled flax seed
  • 1 /2 teaspoon sea salt
  • 1 /2 teaspoon bread soda
  • 1 /4teaspoon baking powder
  • 1 1 teaspoon cinnamon
  • 2 tablespoons coconut oil
  • 40 grams chopped pecans
  • 1 medium eating apple, very finely grated
  • 70 grams blueberries
  • 2 eggs (4 eggs if making dairy free)
  • 170 – 200 ml buttermilk (100 – 120 ml soya yoghurt for dairy free version)

Method

  • 1. Pre-heat oven to 170˚C. Line muffin tins with paper cases. Sieve all dry ingredients into a bowl, rub in coconut oil and add the nuts.
  • 2. In a small bowl mix the eggs, buttermilk and grated apples together until blended.
  • 3. Make a well in the flours. Add liquid, stir in circles with your hand, bringing excess flour from the outside to the centre until all mixed in. The mixture should have a thick batter consistency.
  • 4. Divide the mixture between the muffin cases. Place in oven at 170˚C for 15-20 minutes or until muffins are cooked. Remove from oven and cool on a wire rack.
  • 5. Store in fridge up to 2 days or freeze individually and use as required.
  • 70 grams almond flour
  • 30 grams coconut flour
  • 50 grams finely milled flax seed
  • 1 /2 teaspoon sea salt
  • 1 /2 teaspoon bread soda
  • 1 /4teaspoon baking powder
  • 1 1 teaspoon cinnamon
  • 2 tablespoons coconut oil
  • 40 grams chopped pecans
  • 1 medium eating apple, very finely grated
  • 70 grams blueberries
  • 2 eggs (4 eggs if making dairy free)
  • 170 – 200 ml buttermilk (100 – 120 ml soya yoghurt for dairy free version)

Method

  • 1. Pre-heat oven to 170˚C. Line muffin tins with paper cases. Sieve all dry ingredients into a bowl, rub in coconut oil and add the nuts.
  • 2. In a small bowl mix the eggs, buttermilk and grated apples together until blended.
  • 3. Make a well in the flours. Add liquid, stir in circles with your hand, bringing excess flour from the outside to the centre until all mixed in. The mixture should have a thick batter consistency.
  • 4. Divide the mixture between the muffin cases. Place in oven at 170˚C for 15-20 minutes or until muffins are cooked. Remove from oven and cool on a wire rack.
  • 5. Store in fridge up to 2 days or freeze individually and use as required.
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