They were a really easy (and VERY popular!) school holiday treat to bake with the kids, and I have done my best to make it a little healthier than the original, which you can find here.
See below the recipe for a gluten free Coeliac friendly version and an option with a healthy boost.
- 200g wholemeal spelt flour
- 50g coconut sugar
- 1/2 tsp Himalayan salt
- 1 tsp mixed spice
- 1 tsp No Egg powder (OR 3 tbsp aquafaba OR 1 whole egg)
- 1.5 tsp GF baking powder
- 65g rice bran/tasteless coconut oil, melted
- 240g milk of choice
- Melted Nuttelex/Vegan butter to top
- extra coconut sugar and spice to top (mix in a 10:1 ratio)
In a large bowl place the flour, sugar, salt, spice, egg replacer and baking powder. Use a whisk to combine the dry mix. (Speed 4, 8 seconds)
In a separate smaller bowl whisk together the oil and milk. Add in aquafaba or whole egg at this point if using. (If using a thermal cooker, add the liquids to the dry mix here)
Pour the wet mix into the dry mix and whisk vigorously to combine mix until smooth. (Speed 4, 8 seconds)
Place into lined muffin pans and bake in a preheated 180C oven for about 20 minutes.
As soon as you remove the muffins from the oven, brush them with melted Nuttelex and sprinkle with a mix of sugar and spice.
Makes 12 …. did not last long in my very busy, hungry house!! Now I make double batches and freeze 😉
To make these Coeliac friendly replace the spelt flour with 1 cup of a gluten free flour mix plus 1/3 cup almond/seed meal.
For a healthier, more filling version, I replace 100g of the spelt flour with 60g of milled rolled oats and 40g of nut/seed meal. I also replace the oil with a very well mashed overripe banana, an knock back the sugar to 20g.