Gluten & Refined Sugar Free Berry Muffins

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Gluten & Refined Sugar Free Berry Muffins

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Ingredients

12 portion(s)

Muffins

85 g Rice malt syrup, (or honey)
120 g coconut milk
1/2 teaspoon Vanilla extract/essence
60 g Coconut Flour
3 eggs
Juice of 1/2 a Lemon
1 teaspoon Bi-carb soda
Pinch salt
100 g berries of choice

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6

30min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Brunch Snack Supper Alcohol-free Gluten free Non-dairy Vegetarian Baking BBQ Children birthday Everyday Kids in the kitchen Party Picnic Biscuit/cookie Easy Quick Dessert

Recipe's preparation

Method:

Preheat oven to 175c. Grease a 12-hole muffin tin or put 12 silicon cupcake moulds onto a tray.

Put Rice Malt Syrup (or honey), coconut milk and vanilla into bowl and mix 5 sec/speed 4 to combine.

Add coconut flour and eggs and mix 5 sec/speed 5. Scrape down bowl and mix another couple of seconds on speed 5 if not properly incorporated.

Add lemon juice, bi-carb and salt and mix 5 sec/speed 4 to combine.

Gently stir in berries by hand or 5 sec/ speed 3 until combined.

Spoon mix into prepared muffin tin or silicon moulds and bake for 20-25 minutes. Allow to cool slightly before removing from tin/moulds.

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Tip

The original recipe for these muffins is from here: //www.wholefoodsimply.com/raspberry-muffins/.

I used blueberries in my muffins, however I think any fresh berries would go lovely in here.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.