Category: Muffins

Whatever Gluten Free Muffins

One of the things that my kids like best about these muffins is the name …

WHATEVER!!!

Actually, the also love how they taste, which is the reason why we almost always have some of these gluten free muffins in the freezer. When I make them for eating at school I leave out the nuts …

This recipe makes 24 muffins.

Ingredients:

  • 4 large egg
  • 2 cups milk (or liquid of choice, even just water)
  • 1/2 cup granulated sugar
  • 1/2 cup canola oil
  • 4 cups white or brown rice flour
  • 8 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped nuts – whatever type you want (optional)
  • 2 cups fresh or frozen fruit-any kind

Instructions:

  1. Preheat oven to 220 degrees celsius. Spray 2 x 12-cup muffin tray with canola cooking spray.
  2. In large mixing bowl, combine egg, milk or  liquid of choice, sugar, and canola oil, beating on low until smooth.
  3. Add brown rice flour, baking powder, and salt and beat on low just until combined.
  4. Stir in nuts (if desired) and fruit of choice.
  5. Divide batter among the prepared 24 muffin cups
  6. Bake for 15 minutes or until toothpick inserted in the center of largest muffin comes out reasonably clean.

Low Carb Savory Almond Biscuits

This biscuit would be great for breakfast egg sandwiches …

Ingredients:

  • 300 grams Almond Meal (15g carbs)
  • 1 tsp Salt (0g carbs)
  • 2 Tbsp Baking Powder (15g carbs)
  • 4 Eggs (3g carbs)
  • 2/3 cup Sour Cream (4g carbs)
  • 120 ml Melted Butter (0g carbs)
  • 2/3 cup Shredded Cheese (0g carbs)
  • 1 tsp Garlic Powder (3g carbs)

Directions (makes 15 muffins / buscuits):

  1. Mix together the dry ingredients
  2. Add the eggs and sour cream to the melted butter and mix until smooth
  3. Add the wet ingredients to the dry ingredients and mix together
  4. Stir in the cheese
  5. Spoon evenly into greased muffin trays
  6. Bake for 10 – 12 minutes at 205C (400F) until they are golden on top

Low carb savoury almond meal biscuits
Low carb savoury almond meal biscuits

Almond Coconut Muffins

I have tried making a few different coconut muffins and this one is by far my T1D son’s favourite …

Ingredients:

  • 200 grams Almond Meal (10g carbs)
  • 110 Coconut Flour (27g carbs)
  • 6 Large Eggs (4.5g carbs)
  • 2/3 Cups Olive Oil (0g carbs)
  • 4 tbsp Low Carb Sweetner (0g carbs)
  • 1/2 Cup Milk (6g carbs)
  • 2 tsp Baking Soda (0g carbs)

Toppings:

  • Shredded Coconut (2g carbs)
  • Slivered Almonds (1g carbs)

Directions (makes 18 muffins):

  1. Mix together try ingredients
  2. Add wet ingredients and mix together
  3. Fill greased muffin trays 2/3 full of mixture and then sprinkle with shredded coconut and slivered almonds
  4. Bake for 18 – 20 minutes at 190C until a toothpick inserted into a muffin comes out clean.

Savory Almond Flour Muffins

Ingredients:

  • 400 grams Almond Flour (20g carbs)
  • 4 Diced Green Onions (2g carbs)
  • 3 tsp Baking Powder (7.5g carbs)
  • 2 tsp Salt (0g carbs)
  • 8 Large Eggs (6g carbs)
  • 1/4 Cup Olive Oil (0g carbs)
  • 1 Cup Sour Cream (9g carbs)

Optional Ingredients:

  • 1 tbps mixed / savory herbs (1g carbs)
  • 150g Diced Ham (15g carbs)
  • 2 Cups Grated Cheese (0g carbs)

Directions:

  1. Mix all dry ingredients together
  2. Add wet ingredients and mix in
  3. Add optional ingredients to the mix
  4. Separate the batter into 24 greased muffin tins and bake for 15 – 20 minutes at 180C until golden at the edges

This recipes makes 24 delicious savory muffins. With the cheese and herbs, depending on the brand of ingredients that you use, each muffin will be about 2 grams of carbs each. With the added ham, again depending on brand, each muffin will only be about 2.5 grams of carbs each.

Quick and Easy Banana Apple Muffin Recipe

This is one of our kid’s favourite muffin recipes. I quite regularly include it in my kids school lunch boxes.

It’s a fun recipe for the kids to help prepare as well. If cooking with young kids I find it best to cut up the apples before they start to help.

Ingredients:

  • 2 x Apples – finely diced
  • 2 x very ripe Bananas
  • 1 1/2 cups of Wholemeal Self Rising Flour
  • 1/2 teaspoon Cinnamon
  • 2 x Eggs
  • 2 tablespoons Olive Oil
  • 1 tablespoon Honey
  • 1/2 cup of Low Fat Milk

Instructions:

Start the oven preheating to 180C (350F).

Stir the flour and cinnamon together in a large mixing bowl. Then add the apple and mix it through.

Add the eggs, oil, banana and milk and stir it through.

Grease a medium size muffin tray and fill the 12 muffin spots equally with the batter and place in the preheated oven for 20-minutes, or until cooked.

Update: I originally tried with recipe with 3-apples, but that was too much apple. The 2-apples in the revised recipe above works out much better.