Who doesn’t love a spot of baking? At Honest Eats, we’re often found in the kitchen whipping up a free-from treat or two, especially at this time of year with all the summer picnics and garden parties coming up! This delicious recipe for gluten-free fruity muffins is one of our favourites; packed full of apricots, chia and pumpkin seeds, and using one of our most popular gluten-free flours.
Here’s the quick and easy recipe so that you can make these mouthwatering muffins yourself at home:
- 125 g Farabella gluten-free rice flour
- 1 tsp baking powder
- Good pinch of salt
- ½ tsp cinnamon
- 2 heaped tbsp chia seeds
- 1 tbsp organic apple cider vinegar
- 3 tbsp agave syrup
- 150g chopped dried apricots
- 60ml almond milk
- 2 tbsp of granulated sweetener or sugar
- 1 pot Probios apple and banana puree
- 25g pumpkin seeds
First, preheat your oven to 180°c. Then, in a large mixing bowl, combine the rice flour, baking powder and salt. Add in the chopped dried apricots with these dry ingredients.
In a separate small mixing bowl, mix all the wet ingredients with the sugar until it dissolves. Combine the dry and wet ingredients until a cake-like mixture has formed but be sure not to overmix. Finally, swirl in the apple and banana puree.
Spoon the mixture into muffin cases and scatter the pumpkin seeds over the top. Pop in the oven for 10 minutes – once baked, leave to cool for 4-5 minutes. Serve alongside a cup of tea or with a dollop of dairy-free ice-cream for the ultimate sweet treat.
You can store these tasty gluten-free muffins in an airtight container for up to 5 days.