After seeing a post of some delicious looking malt loaf muffins my friend Vicky made I decided I simply had to have a go at gluten and dairy-freeing them! I love the spicy richness of malt loaf so was sure these would be divine. These also super easy to make and make a great grab and go brekkie if you’re on the run. Thank you for the inspiration Vicky! 🙂
You will need:
1 2/3 cups gluten-free Oat bran (if you don’t need to go gluten free then go with wheat bran)
1 cup and 4 tsp Coconut sugar (or other raw, unrefined sugar)
2 tsp Rice malt syrup (or Agave)
2 cups Raisins and currants
2 tsp ground Cinnamon
2 tsp Allspice
1/8 tsp ground Cloves
1/8 tsp ground Nutmeg
pinch of Himalayan rock salt
2 cups of Almond or other non-dairy milk
2 cups of Gluten free flour (or Spelt flour)
2 tsp Baking powder
This mixture will make approx 12 medium sized muffins and 6 mini ones.
Pop all the ingredients apart from the flour and baking powder in to a large bowl and mix well. Allow to soak for a couple of hours so the bran absorbs the milk and forms a wet mush!
Preheat the oven to 180 C.
Mix the flour and baking powder together really well and then add to the wet ingredients. Combine thoroughly and then pop in to muffin cases, sprinkle some coconut sugar over the top and bake for 20 – 25 mins, or until a skewer comes out clean.
These are delicious straight out the oven while still warm or will keep for a few days in an airtight container. You can also freeze them to eat later.