Often gluten-free muffins have little substance – they lack not only flavour but also texture. These ones however, thanks to a clever combination of gluten-free flours, along with three forms of coconut and loads of fruit, will not disappoint.
- 200 g (1⅓ cups) brown rice flour
- 40 g (¼ cup) quinoa flour
- 30 g (¼ cup) arrowroot
- 1 tbsp gluten-free baking powder
- 2 tsp ground cinnamon
- 135 g (¾ cup) coconut sugar
- 75 g (¾ cup) desiccated coconut
- 200 g frozen mixed berries, such as raspberries, blackberries and blueberries (see Baker’s Tips)
- 2 eggs, at room temperature
- 160 ml (⅔ cup) coconut milk
- 80 g coconut oil, melted and cooled slightly
- 2 tsp apple cider vinegar
- 2 tsp natural vanilla extract or essence
- 2 large (about 200 g each) ripe bananas
- extra thawed frozen and/or fresh berries (optional), to decorate
- icing sugar (optional), to sprinkle
- 25 g (¼ cup) flaked coconut
- 2 tbsp coconut sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 190ºC (170ºC fan-forced). Line 12 x 80 ml (⅓ cup) muffin tray holes with muffin paper cases.
2. Sift together the flours, baking powder and cinnamon into a large mixing bowl. Stir in the sugar and desiccated coconut. Gently stir in the frozen berries.
3. Use a fork to whisk together the eggs, coconut milk, coconut oil, vinegar and vanilla until well combined. Mash the bananas and then stir them into the egg mixture. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined, being careful not to break up the berries. Spoon the mixture into the paper cases, dividing evenly.
4. To make the topping, combine the coconut and sugar and sprinkle over the muffins.
5. Bake for 25-30 minutes or until the muffins are golden and cooked when tested with a skewer. Cool for 3 minutes in the tin, then transfer to a wire rack. Serve warm or at room temperature topped with the extra berries and dusted with icing sugar, if desired.
• There’s no need to thaw the frozen berries before using them in this recipe.
• You can replace the mixed berries with frozen blueberries, blackberries or raspberries.
• These muffins are best eaten the day they are baked, however they freeze really well – wrap individually in plastic wrap and then seal in a plastic bag or airtight container. Freeze for up to 3 months. Thaw at room temperature.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish. Creative concept by Belinda So.
This recipe is part of our Bakeproof: Gluten-free baking column. Read tips on how to bake with gluten-free flours and ingredients in her column - and all the recipes happen to be dairy-free.
View previous Bakeproof columns and recipes here.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,Twitter, Instagram and Pinterest.