I've been working on a gluten free muffin recipe that was also egg/soy/dairy free (so it excluded the most common food intolerances that I encounter) AND wasn't too dense AND delicious. I knew I was onto something when my kids literally gobbled up the first batch that I made using the following recipe!

As with all of our recipes, you can swap things like the gluten free flours for regular wheat/spelt/khorasan flour, the milk for any milk your prefer, the coconut sugar for regular cane sugar and the apple puree for banana (or even pumpkin puree).

These gluten free muffins are perfect for lunch boxes or day trips, they keep well for up to 5 days (although best stored in the fridge) and freeze well. Enjoy! -Renee x

INGREDIENTS

1 1/2 cups brown rice flour
1/4 cup besan (chickpea) flour
1/4 cup arrowroot/tapioca flour
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup coconut sugar (you can also use regular cane sugar)
1/3 cup coconut oil
2 flax eggs (2 tbs ground flaxseed combined with 4 tbs water, mixed well and set aside)
1 cup apple puree
1 tbs apple cider vinegar
1 tsp vanilla essence
1/2 cup milk (nut, soy, rice etc)
1 cup fresh or frozen strawberries, chopped (you can use any berry)

METHOD

Preheat oven to 180 degrees celsius. Grease two muffin trays and place both on a large baking tray and set aside.
Combine the apple puree, sugar, vanilla essence and coconut oil until well mixed.
Add the flours, salt, baking powder and soda, salt, flaxeggs, cinnamon and milk and process until smooth.
Gently stir in the chopped berries, then pour the mixture into the muffin trays (should make 10-12 muffins.
Place tray in oven and bake for 25 minutes or until a skewer comes out clean. Allow to cool completely before removing from trays. Best stored in the fridge if not eaten within 2 days and they freeze well.