Honest Eats apricot, chia and pumpkin seed muffins recipe
Crafted by Honest Eats, this light and delicious apricot, chia and pumpkin seed muffins recipe is ideal for those with coeliac disease or on a gluten-free diet.
Ingredients
- 125 g (Farabella) gluten-free rice flour
- 1 tbsp baking powder
- 1 pinch salt
- 0.5 tbsp cinnamon
- 2 tbsp chia seeds (heaped)
- 1 tbsp organic apple cider vinegar
- 3 tbsp agave syrup
- 150 g chopped dried apricots
- 60 ml almond milk
- 2 tbsp granulated sweetener or sugar
- 100 g pot of apple and banana puree
- 25 g pumpkin seeds
Details
- Cuisine: British
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 6
Step-by-step
- Preheat the oven to 180°C/Gas mark 4.
- Combine the rice flour, baking powder, salt, cinnamon, chia seeds and chopped dried apricots together in a large bowl and mix well.
- Mix the organic apple cider vinegar, agave syrup and almond milk together with the sugar in a smaller mixing bowl until it dissolves.
- Combine the dry and wet mixtures in a third bowl and stir well until a cake-like mixture forms (be careful not to overmix). Finally, stir in the apple and banana puree.
- Spoon the mixture into muffin cases in equal quantities and scatter a light dusting of pumpkin seeds over the top.
- Pop in the oven for 10 minutes; once baked, leave to cool for 4-5 minutes.
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