This recipe was kindly contributed by Emma Hatcher [@shecanteatwhat] for Coeliac Awareness Week [May 10th-16th 2021].
If you love these muffins, you’ll love Emma’s new spring low-FODMAP recipe e-book which is packed with 30 simple, delicious and seasonal recipes for spring and early summer, and are all reviewed by Dietician, Kaitlin Colucci, RD MNutr.
The e-book is sent straight to your inbox as a downloadable, interactive PDF, with over 75 pages. Split into four chapters, recipes include Fluffy maple macadamia nut pancakes, Cheese, spring onion & chive soda bread, Gluten free fresh pasta and Almond, passionfruit & lime cheesecake. While the low FODMAP diet isn’t a completely gluten free diet, almost all of the recipes are gluten free, with just a few simple swaps such as gluten free oats needed on a couple. Where suitable, lots of the recipes have higher FODMAP suggestions for later in your gut health journey, so that they can work for the low FODMAP diet and beyond.
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You can get your copy of the e-book here: shecanteatwhat.com/spring-recipes-ebook/
Now onto these muffins…
A lot of muffins claim to be breakfast muffins, when actually they’re just cake. Now I’m never (truly, never) one to turn down cake for breakfast, but maybe it’s something best not enjoyed every day. Easy to make, arguably more nutritious and ideal for breakfasts on the go, these hearty oat muffins are studded with juicy raspberries and coconut while carrot adds sweetness and extra texture. If you’re making this for a crowd, you can bake the oat mix in one big oven dish, spooning it into bowls to serve. Cool and creamy lactose-free yogurt is wonderful on top.
Raspberry, carrot, + coconut oat muffinsPrint This
- 35 dried coconut shreds
- 25g flaked almonds
- 160g gluten-free oats
- 1 medium carrot, grated
- 1/2 tsp baking powder [check to ensure it's gluten-free]
- 1/2 tsp sea salt
- 2 eggs [or 2 flax eggs - see note]
- 150ml almond milk
- 50g maple syrup
- 1 tsp vanilla extract
- 75g raspberries
 Preheat the oven to 200ºc, 180ºc fan, gas mark 6. Lightly grease a muffin tin or line with 6 paper cases.
 Toast the coconut shreds and flaked almonds in a dry frying pan over a medium heat for 2-3 minutes, or until just golden. Set aside to cool slightly.
 Combine the oats, carrot, baking powder, and salt in a large mixing bowl, along with the coconut shreds and almonds. In a separate bowl, throughly whisk together the eggs, almond milk, maple syrup and vanilla extract and pour over the dry ingredients. Tumble in the raspberries and then stir to combine.
 Divide the mixture between the muffin cases and allow to sit for a few minutes. Bake for 30 minutes, or until golden and slightly risen. Delicious eaten warm.
 Store and leftover muffins in the fridge, best eaten when gently reheated.
Combine 15g ground flaxseed with 40ml water and leave to sit for around 10 minutes until it thickens. You now have a flax egg!