As the new school year arrives I will be back in the kitchen batch cooking lunch box and after school snacks. I find having a selection of healthy food available anytime can save me a lot of time and stress. My kids love muffins but I don't want to give them the super sweet type you get in the shops as these can be really high in sugar and low in fibre. That's where these muffins are great, they are easy to bake and full of fibre to keep your little ones full until dinner and support their gut health, which is especially important going into the winter months as our gut health is linked to our immune system. They are also low in sugar so provide sustained energy.
These muffins are also gluten and dairy free so really great if your dealing with intolerances or allergies at home. They are not very sweet so you can add more honey or some fruit like banana slices to them if you want.
They also do not contain nuts so are suitable for school lunch boxes (always check for specific guidance from your school).
Recipes: (makes 12)
200 grams Ground Flax Seed
2 tsp GF Baking Powder (use normal if not gluten free)
Pinch Sea Salt
1 tsp Vanilla Essence
4 tbsp Honey
2 tsp Cinnamon
6 Eggs (room temperature)
75 ml/ 6tbsp Coconut Oil (melted)
120 ml Water (warm)
Method:
Preheat the oven to 180ºC (350ºF) and grease a muffin tray or use a silicone muffin tray.In a medium bowl, mix together ground flax seed, baking powder, salt, and cinnamon. Use a whisk to stir until well combined.
In another bowl, beat eggs with a whisk for 30 to 60 seconds. Add coconut oil, honey, vanilla and water, mixing until combined. Add wet ingredients to dry and stir until combined. Let the batter sit for 1 to 2 minutes to thicken slightly.
Divide the batter between muffin cups and bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.
Let cool and enjoy!
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