Allergy Free Apple Blueberry MuffinsCaroline Fenton
ALLERGY FREE APPLE BLUEBERRY MUFFINS
From the wonderful Gluten-Free Baking Stacey at Champagne and Gumboots.
With school holidays over, it’s time to get back to packing those lunchboxes! It’s so tricky to keep up with new and fun ideas, as well as keeping it all nut free! Whether you’ve got school aged kids or need afternoon kid friendly snacks, it can be hard. Hello nightmare shopping centres. And if you’re anything like me, then you’re in dire need of some more interesting lunch box ideas.
Seriously, how many times do you stand in the pantry/fridge staring, just wanting something to magically jump out and into their school bags?! Not only that, but it can’t be full of rubbish. I mean we try to be good parents, most of the time! Sending them to school with a packet of chips and a few bucks is generally frowned upon, right?
That’s why I’ve created a yummy, HEALTHY snack that you can make now ahead of time! Two birds. One stone. Not only will you be amazingly organised and stand in your kitchen in wonder woman stance basking in your own glorious-ness (is that a word?!). But you’ll also be keeping the kids semi entertained for like half an hour while they help you whip these bad boys up.
Better yet, they are completely allergy friendly. Now before you freak out and think they are tasteless, I can assure they most certainly are not. But these delicious little things just happen to be gluten free, dairy free and refined sugar free! Oh and did I mention they also make the perfect mid-morning snack for us Mums too? Adult friendly and freezer ready. (I may or may not be standing in wonder woman stance right now, as I type this, as I feel AWESOME just thinking about!).
So without further ado, get the kids in the kitchen (if you fancy!) and whip up these fantastic morsels. Whether it be to fuel you on that after school pick up run or keep your munchkins going at lunch time, you’ll definitely want these apple and blueberry muffins on standby!
Allergy Free Apple Blueberry Muffins
Gluten Free, Dairy Free & Refined Sugar Free
Makes 18 muffins
Prep Time: 15 minutes
Cook Time: 15-20 minutes
1 Green Apple, cored and diced
1 x 415g tin of Blueberries in Syrup (frozen also works!)
3 cups Self Raising Gluten Free Flour
1 tsp Ground Cinnamon
1 tsp Allspice
½ tsp Xanathan Gum
100g Nuttelex Spread, melted
1 Egg, whisked
½ cup Applesauce
1 cup Your Choice Milk Substitute (almond, soy, rice milk, whatever you prefer)
* Note on allergy replacements. *
You certainly don’t have to make these gluten free, dairy free etc if you’re not allergic. Remembering that gluten free baking is not actually healthier for you unless you are Coeliac/Gluten Intolerant. If you’d like to make these with wheat flour simply replace the self-raising flour with wheat SR flour and leave out the Xanthan gum. Same goes for the nuttelex and milk substitute, you can by all means use butter and milk here without any problems!
- Preheat your oven to 200° Celsius and line 18 muffin tins with patty cake liners.
- In a large bowl place the flour, xanathan gum and spices and fluff together with a fork or whisk. Add in the apple pieces and coat thoroughly with the flour mixture, ensuring an even distribution.
- Drain the tinned blueberries, removing as much liquid as possible. I really like tinned blueberries over frozen for this recipe as it adds just a little bit more sweetness and since we’re not using sugar at all here, it helps. Once fully drained add the blueberries to the apple flour mixture and fold together gently.
- Make a well in the centre and pour in the melted nuttelex, applesauce, milk substitute and the egg (already whisked). Gently fold together until just combined.
- Fill your prepared muffin trays ¾ of the way up with batter or simply use an ice cream scoop!
- Place into your hot oven for 15-20 minutes. They’ll be cooked when a skewer inserted into the middle comes out clean. They don’t brown overly on top so be sure to check them at the 15 minute mark!
- Serve fresh as is or with a drizzle of the leftover blueberry juice!
Muffins will stay fresh at room temperature for 2-3 days, simply cover in cling wrap or store in an air tight container. Alternatively, let them cool fully before placing on a baking tray in the freezer for 2 hours, then transfer to a freezer bag for easy storage. They can be kept for up to 3 months, though I doubt they’d last that long in my house!! Simply defrost in the fridge overnight or in the microwave for 20 seconds.
Now you’ll always have something tasty and healthy on hand, whether it be for yourself or your kids!
How did you spend your school holidays? Ours were definitely (mostly!) in the kitchen, but that’s not really a surprise, is it…?!
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