Blogger Astrid Mitchison was diagnosed with coeliac disease over 10 years ago and she brings her experience of living with the disease to her food website, Halo Eats, where she shares recipes which are naturally free from gluten, dairy and refined sugar, and are suitable for vegans. Astrid makes use of seasonal ingredients where possible and her dishes are always delicious and inventive.
These muffins are packed with fiber and are perfect for afternoon tea, breakfast, or as a snack on the go.
For the muffins:
- 300g buckwheat flour
- 1 tsp gluten free baking powder
- 150g coconut sugar
- 3 apples, peeled and grated (I used Braeburn)
- 325g blackberries (fresh or frozen)
- 300ml almond milk
- 2 tsp ground cinnamon
- Pinch of sea salt
For the crumble topping:
- 25g gluten free oats
- 25g pecan nuts, chopped
- 25g coconut sugar
Preheat oven to 180 degrees C. Line the cups of a 12 cup muffin pan with paper muffin cases. In a large mixing bowl, combine all of the muffin ingredients. In a medium mixing bowl, combine the oats, pecans and coconut sugar to make a crumble. Pour the muffin batter into the muffin tin, ensuring each cup is filled with an equal amount of the mixture. Spoon an equal amount of the crumble mixture on top of each cup of muffin batter.
Bake for 35 minutes until cooked through. Leave to cool on a wire rack and enjoy!