Gluten & Dairy Free Muffins

ByLisa Jayne
Recently my mum has become low fodmap, meaning there’s a whole load of food she can’t have anymore. Two things happen to be gluten and dairy. This is making meal times a bit more interesting, and as I live at home I sort of follow the low fodmap diet, although dairy and gluten are two things that aren’t completely out of my diet. My mum’s been looking for replacements to some of her favourite things, and one thing she found on the low fodmap website is a recipe for gluten and dairy free muffins. She whipped up a batch (complete with apron on, very mumsy style), and I thought they were pretty amazing and wanted to share them incase anyone is gluten, dairy free, or just trying to cut back on things like me.






What you’ll need:


    

  • 135g oats, rolled or quick cook (like ready break)
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  • 150g spelt flour, white or wholemeal
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  • 2 teaspoons baking powder
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  • 150g raw castor sugar
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  • 2 eggs
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  • 125g mild flavoured oil, such as grapeseed
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  • 200ml milk, plain yoghurt or butter milk – lactose free if required
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  • 1 teaspoon vanilla extract
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  • Ingrediants – for this batch my mum made two different kinds, 1 with 1 ripe banana mashed and 1/4 cup dark chocolate chips, and the other batch with 1/2 cup fresh or frozen raspberries – but you can use anything you’d like.
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What you need to do:


    

  • Preheat over to 180 degrees (160 for fan forced) and line a 12 cup muffin pan with muffin papers
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  • Blend the oats in a small food processor to make course flour. Add to sifted spelt flour and baking powder, and sugar a large mixing bowl.
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  • Combine eggs, oil, milk, and vanilla – mix well. Add to dry ingredients a mix until just combined.
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  • Spoon half the batter into muffin papers – if you were making the raspberry ones this is where you would press the raspberries into the batter and swirl a little with a table knife.
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  • If you were making the banana and chocolate ones this is where you would gently fold in the mashed banana and chocolate chips to the remaining batter; spoon into the muffin papers and add a few extra chocolate chips to the top of each one
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  • Bake for 20-25 minutes or until golden. Allow to cool
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  • Eat
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