Kiddipedia
It doesn’t take long for lunchboxes to get boring again! These yummy gluten free muffins make the most of beautiful season plums that are plentiful at the moment.
If you need dairy free chocolate and you can’t find white choc chips, just chop into chunks some dairy free white chocolate or leave them out.
Gluten free, wheat free, dairy free, soy free, nut free, can be egg free
Makes approximately 12 large muffins
Ingredients:
- 1¼ cup (160g) Bob’s Red Mill All Purpose Baking Flour
- 1 tsp xantham gum (or guar gum)
- ½ cup (75g) rapadura or sugar
- 2 tsp gluten free baking powder
- ½ cup (110g) coconut oil, melted
- 1 egg (or 1 chia egg – 1 tbsp chia seeds plus 3 tbsps water – let it sit for 5 mins, then add)
- 1 tsp vanilla extract
- ½ cup (125mls) milk of choice
- ½ large firm finely cut plum (about 70g of fruit)
- ⅓ cup (70g) dairy free white chocolate chips (or regular if dairy okay)
Method:
Heat oven to 180° C
Prepare muffin tray
Prepare chia egg if using so it can sit and gel while you prepare the rest of the muffin mix
Put all dry ingredients except choc chips (and chia seeds if using chia egg) into a food processor or Thermomix and blitz until well combined (speed 9 for 10 secs in Thermomix)
Add milk of choice, coconut oil, egg (or chia egg) and vanilla extract and mix until well combined (speed 5 for 5 secs in Thermomix), scrape down and repeat if necessary
Mix choc chips and plum in by hand (if you have a Thermomix you can mix on reverse on speed 4 for 5 secs)
Spoon muffin mixture evenly into baking tray
Place in oven and cook for 20 minutes or until cooked through
Remove from oven and leave in the pan to cool for 5 minutes
Remove from pan and place muffins on a wire rack to cool completely
Tip: if you use another brand of gluten free flour, you probably won’t need the xanthan gum as most have it blended in already. If using SRF you can also omit the baking powder.
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