Tuesday 5 May 2015

Guest Recipe: Sugar free, gluten free muffins

Today I've got something a little different for you - it's a muffin recipe written by Carly from My Well Being Journal. Carly has IBS and her blog is a great place to go if you're after recipes and food inspiration that won't aggravate your symptoms. She's also on a mission to dispel supermarket myths, which, if you've read this post of mine, you'll know is something I'm all for!

Sweet treats are something I need to up my game on, so I'm hoping they'll inspire me!

Sugar-free, gluten-free muffin recipe

I think of all the sweet treats I enjoy, muffins are my favourite.

When they’re done right, they’re moist, wholesome and go great with a morning coffee. The only issue I have with them as an IBS sufferer is that the muffins you typically find in stores are packed high with sugar and wheat, which does nothing but cause me digestive discomfort.

Now I’ve been diagnosed with IBS, it’s important I cut out the high sugar, high wheat stuff from my diet which does nothing good for my digestive ailments. So rather than moping about it, I thought I’d rather make my own so I know EXACTLY what’s going into it. I know what works best for my IBS, so why the hell not.

These are my sugar-free, gluten-free muffins. I love mashing up a few bananas into this recipe to thicken it up and give a natural sugar kick (I actively try to avoid sweeteners so this works best for me) and the oats give them a great mealy texture. For a ‘banana nut muffin’, simply add in a few handfuls of chopped walnuts or sprinkle them on top whilst they’re still hot! Such a delicious guilt-free treat.

Give it a go and see how good they are! 

·         100g unsalted butter, softened
·         50g almond butter
·         2 ripe bananas, mashed
·         1 egg, beaten
·         100g oats
·         50g coconut flour
·         2 tbsp ground almonds
·         1 tsp vanilla extract
·         ½ tsp baking soda
·         ½ tsp cinnamon
·         ½ tsp ginger

1.       Preheat your oven to 200degrees
2.       This is the easy bit – throw it all in together! Make sure the egg and flour are fully combined and the butter is well distributed.
3.       Pour 2 tablespoons into individual muffins cases in a muffin pan and bake for 15 minutes or until the tops start to split.
4.       Allow to cool – now you can serve!

For more recipes and nutritional info, head on over the My Well Being Journal and learn all about how your body works, and what works for you!


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