These light, airy muffins are perfect for those grab 'n' go mornings and kids love them too, so they're perfect for the whole family. They are vegan and gluten and refined sugar free and have a subtle but delicious hint of citrus with a poppyseed crunch. The oats are slow releasing and combined with the good fats from the nuts, seeds and coconut oil, will keep you satiated all morning.
Course: Breakfast, Snack
Author: The Mighty Beetroot
150ggluten free flour mixI use Free From Fairy
50gcoconut palm sugar
1 1/2tspbaking powder
1/4tspbicarbonate of soda
zest of 2 lemons
2chia eggs2 tbsp milled chia seeds & 6 tbsp water
200mlunsweetened almond milk
50gunsweetened apple sauce
60mlfresh lemon juice
1tspapple cider vinegar
Preheat oven to 180C degrees and line a muffin tin with 10-12 cases.
Mix together the milled chia seeds and water and set aside to make the chia eggs.
Weigh out all the dry ingredients into a medium bowl and stir to combine.
Grate the lemon zest into the bowl and stir to distribute evenly.
In a separate bowl whisk together the wet ingredients and add the gelatinous chia egg. Mix well again to break up the egg. Alternatively, you could blend all the ingredients together in a Nutri bullet or similar.
Add the wet mixture to the bowl of dry ingredients and combine well but do not over mix to preserve the air bubbles that will start to form from the reaction between the baking powder & bicarbonate of soda with the lemon juice & apple cider vinegar.
Fill the muffin tins about ¾ full with the batter and sprinkle with a few extra poppy seeds and bake for 20 minutes until golden brown.
Reduce the oven temperature to 150C and cook for a further 10 minutes or until an inserted toothpick comes out clean.
Remove from the oven and leave to cool.
Once cooled, store at room temperature in an airtight container for up to 3-4 days. Alternatively, you could wrap the muffins individually and freeze them once they are cooled.
Allergy Advice: Contains nuts (almonds), oats and poppyseeds