“No Nasties” Berry Breakfast Muffins


I already mentioned that breakfast is my favorite meal of the day and it has to be sweet! I love to have something sweet with my coffee and making a healthier breakfast treat at home, gives me less of a bad conscience while devouring it every morning :-).

This recipe was adapted from Linda Lomelino’s delicious Red Currant Poppy Seed Muffins with Lemon to be gluten and lactose-free. Such a simple and delicious recipe! I love the tartness and freshness of the red currant-lemon combination, perfect in the summer. But you can easily substitute the red currants with any other berries, next time I’ll even try it with dried fruits like cranberries and apricots. Don’t you just love the smell of your kitchen when baking? It’s simply heavenly :-)!

For the muffins
Makes 10 larger muffins or 12 normal ones
60 g coconut oil
100 ml rice milk
zest from 1 lemon
2 eggs
100 g coconut sugar
1 tablespoon of almond butter
100 g rice flour
50 g almond meal
30 g corn starch
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon gum mix for gluten-free cakes
1/4 teaspoon of salt
1 pinch of vanilla bean powder
125 g berries, fresh or frozen

Preheat oven to 175ºC and place the paper molds in the muffin baking tray or simply grease the muffin baking tray.

Melt the coconut oil and mix it with the lemon zest and the rice milk. Set aside to cool.

Mix together the dry ingredients – the  rice flour, almond meal, corn starch, salt, baking powder, baking soda, gum mix and vanilla bean powder.

Beat the eggs with the coconut sugar until light and fluffy. Decrease the mixing speed and add the coconut oil-lemon zest-rice milk mixture and the almond butter. Mix well and add the powders one tablespoon at a time, continuing to mix constantly. At the end add the berries and mix carefully with a spatula, without breaking up the berries. Spoon the mixture into the muffin baking tray. As it contains almond meal, it will not rise too much, so to achieve larger muffins, fill the tins until just below the top. Sprinkle each muffin abundently with the crumble mixture that you prepared in advance.

Bake the muffins for 18-20 minutes at 175°C, until a toothpick comes out clean.

For the crumble topping
2 tablespoons gluten-free oats
1 tablespoon sliced almonds
2 tablespoons coconut sugar
1 heaped tablespoon of coconut oil (solid, not melted)
1 pinch of vanilla bean powder
1 pinch of cardamom

For the crumble mixture, in a small bowl, mix all the dry ingredients well and add the solid coconut oil. Using your hands, rub the powders and the coconut oil between you fingers until well combined.

For an extra very berry filling
200 g berries, fresh or frozen
zest from 1/2 lemon
2 tablespoons of coconut syrup or any other natural sweetener
1 pinch of vanilla bean powder
1 pinch of cardamom
1 tablespoon of chia seeds

This is actually the simplest jam recipe that I make very often and add to yoghurt, porridges or just simply enjoy together with peanut butter on home made bread. I double the quantities to get one 400 ml glass of jam.

Place the berries in a non-stick pan and turn the heat on medium. If you’re using frozen berries, let then thaw slowly, stirring regularly to distribute the heat well. Once the the brries become soft, start mashing them up with a fork or the spoon you’re using for stirring. They will mash up very easily. If you’re using fresh berries you can add 1-2 tablespoons of water or lemon juice in the beginning to avoid any sticking and help soften the berries. When the berry mixture is well mashed and simmering, add the lemon zest, natural sweetener, vanilla and cardamom. Let simmer until the jam becomes dense enough and the excess water evaporates (about 10 minutes). After turning off the heat, add the chia seeds to soak up any excess liquid and create a nicely dense jam.

To create muffins with a berry jam center, fill the muffin tins first only up to half. Add 1 teaspoon of berry jam in the center of each and cover with the remaining muffin mixture.


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