Tag Archives: gluten free muffin recipe

Baking, Gluten Free, Recipes, Snacks, Special Diets, Wheat Free

Healthy, Low Fat, Low sugar Cranberry Muffins (GF/WF)

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You know when you look in the fridge and see something staring at you saying “Use me up quick”? Yes my fridge talks to me 😉 Well I’ve had a punnet of cranberries staring at me for a little while and suddenly I knew I had to use them or lose them. Hubby often does the fruit and veg shopping which is fabulous but means I am never too sure what I will get. Last week he picked up fresh cranberries. Very seasonal but seeing as we didn’t need cranberry sauce what  was I going to do with them?

Cake was the answer. Sometimes in life cake is needed. These beauties worked so well they surprised me, I’m now going to have to adapt the recipe for other fruit so I can make them again.

Dietitian UK: Healthy Cranberry Muffins

Healthy Cranberry Muffins (gluten and wheat free)
Serves 12
Gluten free, wheat free muffins that are moist and soft. The oats give them some whole grains, the fruit reduces the sugar needed and the yoghurt replaces the butter - giving these a healthier outlook.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
110 calories
23 g
16 g
1 g
3 g
0 g
41 g
60 g
6 g
0 g
0 g
Nutrition Facts
Serving Size
41g
Servings
12
Amount Per Serving
Calories 110
Calories from Fat 10
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 16mg
5%
Sodium 60mg
3%
Total Carbohydrates 23g
8%
Dietary Fiber 2g
7%
Sugars 6g
Protein 3g
Vitamin A
1%
Vitamin C
2%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/2 cup rice flour
  2. 1/2 cup cornmeal
  3. 1/2 cup oats
  4. 4 tsp sugar/sweetener
  5. 1 tsp cinnamon
  6. 1/2 cup raisins
  7. 1/2 cup fresh cranberries
  8. 1 tsp baking powder
  9. 1/2 tsp bicarbonate of soda
  10. 1/2 mashed banana
  11. 1 egg
  12. 1 cup natural yoghurt
Instructions
  1. Preheat the oven to Gas Mark 5
  2. Mix the flours, oats, sugar, cinnamon, baking powder and bicarbonate of soda together.
  3. Now add the raisins and cranberries.
  4. Mix the egg and yoghurt together seperately with the mashed banana and then add to the mixture.
  5. Spoon into muffin cases and bake for 20 minutes.
beta
calories
110
fat
1g
protein
3g
carbs
23g
more
Dietitian UK https://www.dietitianuk.co.uk/
Baking, Family Meals, Gluten Free, Recipes, Special Diets, Weaning, Wheat Free

Healthy, Gluten Free, Wheat Free Banana, Yoghurt Muffins.

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I’ll admit it, we bake with bananas a lot. They help reduce the amount of fat and sugar needed in baking and we often end up with a few over-ripe ones. Now no-one in our house eats over-ripe bananas, baking with them makes sure they aren’t wasted. If I don’t have time to bake then they get thrown in the freezer and I get them out for baking with another day.

Today was a baking day. At 34 weeks pregnant I’m not as up for running around the park as I was, Daddy was at work so myself and the toddler agreed to have a crafting and baking day. As my small girl gets older she gets more vocal, so when I suggested banana cake I was told “No mummy, I want baby cakes”. Ok, muffins it is.

So here are our banana, yoghurt muffins. The banana cuts down the need for too much margarine, the dates reduce the added sugar and the yoghurt keeps them moist, so all in all a healthy version of cake. Use gluten free or normal self raising flour if you fancy.

Dietitian UK: Healthy, Gluten Free, Banana and Yoghurt Muffins.

Banana and Yoghurt Muffins (Gluten Free, Wheat Free)
Yields 15
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
140 calories
25 g
25 g
4 g
2 g
1 g
52 g
11 g
10 g
0 g
3 g
Nutrition Facts
Serving Size
52g
Yields
15
Amount Per Serving
Calories 140
Calories from Fat 32
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 25mg
8%
Sodium 11mg
0%
Total Carbohydrates 25g
8%
Dietary Fiber 1g
5%
Sugars 10g
Protein 2g
Vitamin A
4%
Vitamin C
2%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 200g rice flour
  2. 50g cornmeal
  3. 50g margarine
  4. 2 eggs
  5. 100g low fat natural yoghurt
  6. 50g sugar
  7. 2 bananas
  8. 100g dates finely chopped
Instructions
  1. Preheat the oven to Gas Mark 5.
  2. Mix the flours, margarine and sugar together.
  3. Next add the yoghurt, eggs and banana.
  4. Chop the walnuts and dates, then mix in by hand.
  5. Spoon into muffin cases and bake for 15-20 minutes.
Notes
  1. These will only keep for a couple of days, but freeze really well.
beta
calories
140
fat
4g
protein
2g
carbs
25g
more
Dietitian UK https://www.dietitianuk.co.uk/
Baking, Gluten Free, Recipes, Special Diets, Weaning, Wheat Free

Carrot Oatmeal Muffins. Gluten Free, great for little ones.

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I’ve been waking up super early…5.30am, for no special reason. It’s one the one hand annoying as I’d like to get a bit more sleep, but I also relish the peace and quiet with the rest of the household still snoozing. So what do you do with a bit or early morning time on your hands? Get inspired by recipes and do some cooking of course!

I had to wait until my toddler woke to make these as I knew she’d love helping – she was super proud of herself for making cakes with carrots in. She grated the carrots (with help), did a lot of mivixing, measured out the sultant, baking powder and cinnamon, then dolloped it into the cases. I recion she will be on Masterchef soon 😉

Here is our recipe – it has some sugar in, but if you wanted to make it sugarfree try adding homemade applesauce (stewed apples pureed down).

 

Carrot Oatmeal Muffins. Gluten Free, great for little ones.

Author: Priya Tew, Dietitian UK
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 125g oat flour
  • 75g rice flour
  • 50 g potato starch
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 2 eggs
  • 50ml rapeseed oil
  • 100ml milk
  • 75g sugar
  • 2 grated carrots
  • 1 large handful of sultanas
Instructions
  1. Mix together the flours and potato starch with the baking powder and cinnamon.
  2. Add in the eggs one at a time, then the milk and oil.
  3. Next add the sugar and grated carrots.
  4. Finally stir in the sultanas by hand.
  5. Spoon the muffins into muffin cases and bake at Gas Mark 4 for 16-18 minutes.

 

Delicious served fresh from the oven, as part of a packed lunch or with custard as a pudding. These will freeze well too.