Gluten Free Chocolate Chip Muffins – vegan, egg free, wheat free
Cupcakes and muffins make me think of my mam. When I was a little lass, she always, always made time to bake – no matter how many jobs she had to hold down. I remember the joy of diving into our kitchen after climbing trees and playing tag; excitedly scrambling for a plate of delicious fairy-cakes, without a care in the world. So, I dedicate this recipe to my mam, my own personal super star, and all mothers who lovingly bake to satiate all those hungry bellies out there. You are all amazing!
I’ve totally healthified chocolate chip muffins by using maple syrup or brown rice syrup to sweeten and ground flax seed instead of eggs. They are gluten free and vegan too. With a delicious taste, gorgeous texture, they are a bit of an all-round-winner with those who care about what they eat and those who just want a good, tasty cake!
They serve best on the same day that they have been baked – at which time they are delicious.
- [i]1 small ripe banana
- 100g rice flour
- 50g tapioca starch/flour
- 50g chocolate chips (sugar free if available)
- 1 tablespoon ground flax seeds
- 1 teaspoon cinnamon
- 1 teaspoon bicarbonate of soda[/i]
- [i]100ml melted coconut oil
- 75ml maple or brown rice syrup
- 75ml rice milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon almond essence[/i]
InstructionsMash banana thoroughly and place in a mixing bowl along with all the dry ingredients.Melt coconut oil and mix in jug with all other wet ingredients.Combine wet and dry ingredients together in mixing bowl. The mixture should seem ‘batter-like’ to start with, but with mixing for up to a minute, it should soon turn thick.Divide evenly into 6 large cupcake cases (or 12 smaller ones) and pop in a pre-heated oven - heated to gas mark 5 (375F/190C) and bake on a medium shelf for 20 minutes (less time if using small cupcake cases).Take out and allow to cool on a cooling rack before serving.