Pumpkin Breakfast Muffin Loaf – Gluten and Dairy Free


This little beauty really packs a punch – it’s strong on the spices and will satisfy you for the day ahead. It is quite a dense little loaf and is more like a tea-loaf than a muffin and it’s lovely smothered in the pumpkin butter (recipe here)

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You will need:

1 cups Rice flour (or gluten-free flour of choice!)

1 1/2 tsp Baking powder

1/2 tsp Himalayan rock salt

2/3 cups Coconut sugar

2 tsp ground Cinnamon

1/2 tsp Ground ginger

1/4 tsp ground Cloves

1 tsp Vanilla extract

2 tbsp ground Flax (linseed)

4 tbsp Water

1 cup Pumpkin purée

1 ripe Banana

1/4 cup Coconut oil

2 tbsp Maple syrup

For the topping:

4 tbsp Rice flour

2 tbsp Coconut oil

1 tsp ground Cinnamon

2 tsp Raw pumpkin seeds

Mix together the flax seed and water in a small bowl. Whisk it with a fork and then pop in the fridge for 15 mins or so.

Preheat the oven to 200 C.

Add all the ingredients in to a large bowl (except the topping ingredients). Mix well together and then add the flax seed mix. Depending how ripe your banana is you may find the batter is a bit too thick so add some warm water until it forms a thick but spoonable batter.

Add the batter to muffin trays or mini loaf tins.

Combine the topping ingredients in another bowl and then sprinkle on the top of each loaf. Press the topping into the batter a little bit.

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Bake for 15 – 20 mins, or until a skewer comes out clean. Allow to cool and then eat!

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Lemon Chia Muffins (dairy-free, gluten free)


I’ve got a bit of a busy weekend and my kitchen cupboards are woefully bare so I wanted to see what I could whip up that wouldn’t take long and used what I had left in the fridge and cupboard. These muffins are the result!  It’s been such lovely weather this week here that I was really in the mood for something light and refreshing and something lemony seemed to fit the bill. These muffins use courgette but don’t let that scare you – you really can’t taste the courgette. It gives them a lovely moistness though and quite a cool greenish hue! 🙂 Chia seeds are my egg replacer of choice here – they work really well in muffins and they’re packed full of goodness so there’s an added bonus there. These take only a few minutes to make so are perfect for a busy saturday afternoon and would be great for a picnic.

200g Courgette (grated – you can peel it if you want but I don’t bother)

2 tbsp Chia seeds + 6 tbsp water

120g Unrefined golden caster sugar (you can substitute this for 100g honey/sweet freedom/agave)

Zest of 1 Lemon

150g Rice flour

50g Ground almonds

2 tsp Baking powder

1/2 tsp Bicarbonate of soda

1/4 tsp Himalayan rock salt

Golden icing sugar

a few drops of freshly squeezed lemon juice

Chia seeds for decoration

Preheat the oven to 180 C. Put the 2 tbsp of chia seeds and 6 tbsp water in a bowl, give them a good stir and leave to soak until the chia seeds have absorbed the water (this may take up to 10 mins and they will end up jelly-like). Put the sugar (or sugar substitute) in a bowl and add the soaked chia seeds and mix well. Add the lemon zest and grated courgette and mix with a fork. Add the flour, ground almonds, baking powder, bicarbonate of soda and salt and mix well. If using sugar the mixture may be a bit dry, add 1 – 2 tbsp water if so. Spoon the mixture into muffin cases in a muffin tin (this should make approx 12 small muffins) and place in the oven for 30 – 40 mins until a skewer inserted in the middle comes out pretty much clean.These muffins are quite moist so there may still be some mixture on the skewer. Allow to cool in the tin for 5 mins then transfer to a wire rack to cool.

To make the icing mix the golden icing sugar with a few drops of lemon juice (to taste) and water until a smooth paste is formed. Wait until the muffins are totally cool before icing, then ice and sprinkle with chia seeds. These muffins can be frozon before being iced and will last a few weeks in the freezer (just ensure they’re inside a plastic bag or container to prevent freezer burn!).

Enjoy! 🙂