Coming up with recipes is hard work but making them up means I can share them with you!

Moist muffins that are gluten free are hard to make. These last for up to a week. I pop mine in the freezer in containers, labeled & ready for school

This one is designed for mums that want veggies in as well as fruit plus the muffin is sugar free!! Perfect for lunch boxes. If you'd like to add almonds you can swap them for sunflower seeds.

Ingredients

• 110g brown rice
• 80g sunflower seeds
• 155g dried dates
• 2 ripe bananas
• 2 carrots, roughly chopped
• 70g GF flour (I used 40g tapioca & 30g corn flour)
• 1/2 tsp xanthan gum
• 1 tsp baking paper
• 1/2 tsp bicarb
• 3 eggs
• 110g coconut oil

1. Preheat oven 180 degrees.
2. Place brown rice into your bowl & blitz for 1 minute speed 9-10.
3. Add sunflower seeds & blitz for 20 seconds speed 9. Set aside.
4. Add carrot & blitz for 3 seconds speed 5. Add bananas, dates eggs & oil & mix for 20 seconds speed 5.
5. Add remaining ingredients (flour, bicarb, xanthun gum, baking powder & gf flour) & mix for 20 seconds speed 6. 
6. Pour into greased muffin tins & bake for 25-28 minutes.
7. Cool, then ice if you wish.

Icing

• 100g icing sugar
• juice of half an orange
• few drops orange oil

Mix these ingredients & top muffins.