Date muffins

Gluten free... vegan... sugar free...

 

Makes 4:

Oat flour (gluten-free - 3/4 cup)

Rolled oats (gluten free - 1/4 cup)
Baking powder (1 tsp) 

Coconut oil (melted - 2 tbsp)  
Date syrup (2 tbsp) 
Lemon juice (2 tsp) Rice milk (1/4 cup)

1) Preheat oven to 180ºC.

2) Mix together all ingredients in a large bowl.

3) Add the mixture to muffin thins.
4) Bake for 15 to 20 minutes.
5) Enjoy them simple or with a date syrup glaze.

Gluten free, Vegan Chocolate Muffins

Provena's pure oats are oats which are grown, processed and packed entirely separately from cereals containing gluten. The strictly controlled production line ensures that the Provena products are gluten-free. Pure oats contain all the good benefits of oats: they are tasty, nutritious and healthy. They are full of flavour and with plenty of fiber.

You might have noticed that I usualy don't use premade mixtures but this time and after experiencing the taste of this bread I decided to give this muffins with chocolate chips a try, but in the vegan way :)

Makes 6 big muffins:
Provena Gluten-free Chocolate Muffin Mix with Chocolate Chips (300g)
Olive oil (2 tbsp)
Water (1 tbsp)
Egg replacement (equivalent to 3 eggs - eg. 3 tbsp ground flax seed and 5 tbsp water)

1) Preheat oven to 180C.
2) Line muffin cups with paper or foil liners. Set aside.
3) In a large bowl, mix together all the ingredients until combined.
4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 15 to 20 minutes.

And they were so yummy!

Walnut Muffins

Fragant and delicious...

Makes 6 (small - 65 mm): 
Whole wheat flour (75g)
Apple puree (60g) Dark-brown sugar (2 tbsp)
Walnuts (ground - 25g)
Olive oil (1 tbsp) Cinnamon (ground - 1 tsp)
Baking powder (1 tsp)
Water (1 tbsp)
Lemon juice (1 tbsp)
1) Preheat oven to 180C. 
2) Line muffin cups with paper or foil liners. Set aside. 
3) In a large bowl, mix together all the ingredients until combined. 
4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.

Chocolate Muffins with Cocoa Frosting

Makes 18 (small):
Eggs (3 - organic or free range)
Flour (250g)
Muscovado Sugar (200g)
Olive oil (125 ml)
Baking Soda (2 tsp)
Baking Cocoa (80g)
Water (200 ml - boiling)

Frosting:
Semi-sweet chocolate (100g)
Non-hydrogenated margarine (1 tsp)
Water (2 tbsp)

1) Preheat the oven to 180C.
2) Line muffin cups with paper or foil liners. Set aside.
3) In large mixing bowl, stir together dry ingredients.
4) Add eggs and oil, beat on medium speed for 2 minutes.
5) Stir in boiling water by hand (batter will be thin).
6) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.
7) Prepare the frosting. Melt the chocolate with the margarine.
8) Slowly add the water.
9) Cover the muffins and enjoy.

Apple and Carrot Muffins

Makes 18 (small):
Apple (2 - grated)
Carrot (2 - grated)
Whole wheat flour (250g)
Dark-brown sugar (100g)
Non-hydrogenated soya margarine (100g)
Baking powder (1 tsp)
Cinnamon (ground - 2 tsp)
Nutmeg (ground - 2 tsp)
Eggs (4 - organic or free range)

1) Preheat oven to 180C.
2) Line muffin cups with paper or foil liners. Set aside.
3) In a large bowl, mix together all the ingredients until combined.
4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.

Zucchini Muffins

Makes 18 (small):
Zucchini (250g - coarsely grated)
All-purpose flour (200g)
Dark-brown sugar (200g)
Non-hydrogenated soya margarine (100g)
Baking powder (1 tsp)
Cinnamon (ground - 2 tsp)
Eggs (2 - organic or free range)
Vanilla extract (1/2 tsp - optional)

1) Preheat oven to 180C.
2) Line muffin cups with paper or foil liners. Set aside.
3) In a large bowl, mix together all the ingredients until combined.
4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.