Delicious allergy friendly muffins with a subtle orange and spice flavour. These are so quick and easy to make. Perfect for school lunches, morning tea or any occasion. Healthy too – well they do contain oranges
You will need...
1 orange, flesh scooped out
2 small bananas ( 1 large)
1/2 cup coconut milk
1/2 cup pitted dates, chopped
125g dairy free margarine (Nuttelex)
1 3/4 cups gluten free flour
3/4 cup raw sugar
1 teaspoon bicarb soda
1 teaspoon baking powder ( gluten free)
3/4 teaspoon ginger
1 teaspoon cinnamon
What to do...
Preheat oven to 200 degrees C. Grease or line muffin tray with muffin cases
Place flesh of orange, banana, coconut milk, dates and margarine into food processor or blender. Blend until fairly smooth.
In a mixing bowl, sift together flour, baking powder, bicarb soda, spices and salt. Add sugar and stir until combined.
Scrape orange mixture into the flour. Fold through with a spatula or spoon until just combined.
Spoon batter into muffin trays
Bake in preheated oven for 20 minutes or until an inserted skewer comes out clean.
Let stand for a few minutes before removing to a wire rack to cool.