It’s always great to have a freezer to lunchbox favourite for the kids school lunch boxes and this won’t let you down. This is a great base recipe that stays fresh for days and once defrosted even though it is gluten/wheat free and egg free. You are able to make blueberry muffins, raspberry muffins, chocolate chip, cinnamon… whatever your choice is with this base recipe. Enjoy!
Basic Muffin Recipe – Dairy, wheat, egg, nut FREE
50 g Nuttelex
50 g sugar
100 g apple puree
60 g water
2 tbsp dairy free milk (we use either soy or rice milk)
1 tsp bicarbonate of soda
1 ½ wheat-free Self-Raising flour
pinch of salt
½ tsp vanilla essence
Preheat oven to 175 degrees Celsius.
Mash the bananas
Add butterfly to TM bowl and the Nuttelex and sugar. 1 min / Speed 4
Add puree and water. 30 secs / speed 3
Remove butterfly. Scrape down sides of TM bowl.
Add mashed bananas. 30 secs / speed 3
Scrape down sides. 10 secs / speed 3
Add dairy-free milk, bicarbonate of soda, wheat-free flour, salt and vanilla essence. Speed 3 / 15 secs
Scrape down sides. 15 secs / speed 3
Divide and add whatever additions you would like… We have added raspberries, blueberries, dairy-free choc chips, cinnamon and the list goes on…
Spoon into muffin cups and tray.
Bake in preheated oven for 20 mins.
These versatile muffins can also be easily made in a conventional mixer.
These are one of our essential freezer to lunchbox treats 🙂
Have fun and enjoy!!