Sugar & Wheat Free Fruit and Nut Breakfast Muffins

Packed with fruit and nuts these sugar and wheat free muffins will provide a good nutritional start to any day.

Sugar & Wheat Free Fruit and Nut Breakfast Muffins. Packed with fruit and nuts these sugar and wheat free muffins will provide a good nutritional start to any day. New year, new me… and yes, I am still on my journey to a healthier eating me. The main goal is to try and eliminate sugar, especially refined ones. These muffins do not contain any sugar or any sugar substitutes, they are simply sweetened by the dry fruits included in them, so all natural and much friendlier for our body. Despite not having a need for a wheat free diet I’ve decided to use a spelt flour to up the nutty flavour… the results are truly yummy!


  • 100g dates; chopped
  • 75g raisins
  • 50g prunes; chopped
  • 50g pecans; chopped
  • 250ml coconut milk
  • 140g spelt flour
  • 2 eggs; beaten
  • 2tbsp coconut oil; rounded
  • 1 1/2tsp bicarbonate of soda
  • 1tsp vanilla extract
  • 1/4tsp salt

Sugar & Wheat Free Fruit and Nut Breakfast Muffins. Packed with fruit and nuts these sugar and wheat free muffins will provide a good nutritional start to any day. Method:

Preheat the oven to 180C fan and prepare a 12 muffin tin by lining it with paper muffin cases or silicon ones.

In a medium size cooking pot place the dates, prunes and raisins (Whitworths dry fruit selection is perfect for baking), add coconut milk and bring it to a gentle simmer.

Cook on a low heat for about 5 minutes or until all milk has incorporated into the fruit.

Put aside and allow it to cool for a few minutes.

In a meantime, sift your flour and mix with bicarbonate of soda.

Beat the eggs.

Now back to our fruit…

Add two heaped table spoons of good quality raw virgin coconut oil and stir until melted and mixed in.

Add salt and vanilla essence and stir well.

Finally fold in the flour and bicarbonate of soda mixture, add the eggs and nuts and stir until fully combined but do not over mix it.

Use a table spoon and scoop one heaped tablespoon of mixture into each muffin casing.

Pop into earlier preheated oven and bake for 20-22 minutes at 180C fan.

When the time is up, remove from the oven, remove from baking tray and place on wire rack and allow them to cool completely.

Sugar & Wheat Free Fruit and Nut Breakfast Muffins. Packed with fruit and nuts these sugar and wheat free muffins will provide a good nutritional start to any day. Enjoy!

Aronia Muffins – Gluten & Sugar Free

Aronia Muffins – Gluten & Sugar FreeThese gluten, wheat and sugar free muffins with added antioxidants rich aronia berries, called by some the healthiest fruit in the world, are a perfect home baked healthy treat. Packed with good ingredients they offer a guilt free treat whilst improving your health through better nutrition.

Aronia, or so called chokeberries, come in several different varieties – red, black and purple – but they all offer a long, long list of health benefits and well deserve being labelled a superfood.

If you have never tried aronia berries before you should give them a go. There are like no other fruits; their flavour is complex and quite hard to describe. They aren’t sweet, yet they aren’t sour either; they are moist and juicy yet they leave your mouth dry just like after eating a lemon… they are truly one of a kind.

If you fancy gluten and sugar free muffins and don’t have a pack of aronia berries to hand, simple replace them with any other barriers that you love.


  • 6 eggs
  • 100g coconut flour
  • 65g organic, virgin cold pressed coconut oil
  • 5tbsp raw natural honey
  • 1tsp vanilla essence
  • 1tsp baking powder
  • 1/2tsp salt
  • 150g aronia berries
  • Stevia sweetener (or icing sugar) for decoration (optional)


Aronia Muffins – Gluten & Sugar FreeMethod:

Preheat the oven to 180C.

Prepare 12 piece muffin tray by lining it with paper or silicone muffin casings.

Measure the coconut oil and put it in a small bowl and place in the microwave. Microwave for 10 seconds, than rest for 30 seconds; then microwave again for 10 seconds… after two sessions the oil should be almost melted (depending on the power of your microwave, alternatively melt on a very low heat in a small saucepan)… use a fork to move it around to assure it is entirely melted.

In another small bowl mix the coconut flour, salt and baking powder.

Place the eggs into a mixing bowl and whisk until blended, then add all the other ingredients – wet and dry, except for the berries and whisk again until everything is well combined.

Gently fold in the berries and spoon your mixture into the pre-prepared cases. The batter will be extremely runny almost like a liquid but don’t worry it should be like this. You will have enough mixture for 10 large muffins or 12 medium ones, more of a cupcake shape… the choice is yours.

Bake in the earlier preheated oven for 20 minutes or until a toothpick pushed in to the middle comes out clean and dry.

Remove from the oven and allow them to cool for 5 minutes before moving them onto a cooling rack to cool completely.

Aronia Muffins - Gluten & Sugar FreeOnce cooled completely sprinkle with dusting sugar – either processed or a stevia based sweetener – serve and enjoy!

Have you ever baked with aronia before?

These gluten, wheat and sugar free muffins with added antioxidants rich aronia berries, called by some the healthiest fruit in the world, are a perfect home baked healthy treat. Packed with good ingredients they offer a guilt free treat whilst improving your health through better nutrition.

White Chocolate Lemon and Poppy Seed Muffins

Now here is a funny thing… just a few short days after I shared with you my recipe for Triple Lemon and Poppy Seed Sheet Cake I went shopping and found some very unusual bars of chocolate, they were White Chocolate – Lemon & Poppy Seed… what a coincidence, hey?

I’ve never tried a chocolate like this before so I decided to remake my cake recipe into a muffin recipe and include this new chocolate in to the mix.

The idea was good in principle but the chocolate flavour did get lost a bit… I still have one more bar so I might try to include it in a different bake with a more defined flavour… but for now I present to you my White Chocolate Lemon and Poppy Seed Muffins 🙂

White Chocolate Lemon and Poppy Seed MuffinsIngredients:

For the muffins:

  • 150g self-raising flour
  • 150g caster sugar
  • 150g unsalted butter; soften
  • 3 eggs
  • 1tsp baking powder
  • 1 bar of lemon & poppy seed white chocolate
  • Zest of one lemon
  • 25ml of fresh lemon juice
  • 25g poppy seeds

For the crumble topping:

  • 80g plain flour
  • 40g butter; cubed into small pieces
  • 40g caster sugar
  • ½tsp vanilla sugar


Preheat the oven to 180C (160C if fan assisted).

First on the list of things to do is a typical crumble. In a bowl sift the flour and then using your fingertips rub the butter in till the mix resembles breadcrumbs; incorporate both sugars and pop the entire mixture into the fridge.

Now, we can start on the muffins themselves.

Line a 12 holes muffin tin with paper muffin cases and set aside.

Wash, zest and juice the lemon.

In a large bowl sift and mix together flour, sugar and baking powder; add the butter, eggs, and 25ml of the lemon juice.

Gentry stir in the poppy seeds and crushed chocolate; pour the mixture into your earlier prepared muffin cases.

Remove crumble topping from the fridge and sprinkle on top.

Bake in the pre-heated oven for 20-25min or until golden brown.

Remove from the oven and allow them to cool for a few minutes then move them onto a cooling rack to cool completely.


My White Chocolate Lemon & Poppy Seed MuffinsMy White Chocolate Lemon and Poppy Seed MuffinsWhite Chocolate Lemon and Poppy Seed Muffins

Proper Old School Blueberry Muffins

Muffins are without doubt a delightful and tasty small cake that compliments a light lunch or even a mid meal snack to keep hunger pangs at bay. They are small, take anywhere delights and a firm favourite of many people… myself included.

But wait, something has gone terribly wrong with the whole concept of the humble muffin in my humble opinion. I find more often than not, when I make a purchase and eagerly open the packaging to sample my muffin, that all is not perfect in muffin world. I tend to find that the muffin of this high tech processed food world to be substandard to what I recall as the perfect muffin.

Maybe my memory has put on some rose tinted glasses and the muffin I crave never really existed but I believe they do. The muffin of today tends to be a super sugary and very moist ball of dough that when you eat turns into a single flavoured paste in your mouth. This defeats the purpose of eating a proper muffin. With a proper muffin you are meant to have a light fluffy cake and only when you bite into the fruit of the muffin do you get a burst of sweetness and flavour. A muffin should be a multi levelled experience, and that’s what I miss.

Until now!

I am making a stand; I am going to take control of my muffin again. I know I can do better myself and so I am going to do it and here is how…

Let us start with the most popular muffin on the market, the blueberry muffin. I consulted my range of baking books and settled on my stalwart go to book the Leiths Baking Bible. I have waxed lyrical about this range of books before and with good reason, they do it properly.

Let’s bake some proper old school blueberry muffins!

My Proper Old School Blueberry Muffins


For the muffins:

  • 250g plain flour
  • 2tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1tsp of ground cinnamon
  • A pinch of salt
  • 115g of melted butter
  • 115g light brown sugar
  • 2 eggs beaten
  • 1tsp grated lemon zest
  • 140g soured cream
  • 200g of fresh blueberries

For the topping:

  • 85g plain flour
  • A pinch of salt
  • 55g of butter
  • 55g of caster sugar


Make the topping first by sifting the flour into a bowl and add the salt. Cut the butter into small cubes and add to the flour and then with only your finger tips rub the butter into the flour until it resembles breadcrumbs, now stir in the sugar and pop into the fridge to chill.

Pop the oven on and set it to 190C or 375F. Line a 12 holes muffin tin with paper or silicon muffin cases and set aside for the moment.

For the muffins themselves, sift the flour, baking powder, bicarbonate of soda, cinnamon and salt into a large mixing bowl.

In a small saucepan slowly melt the butter removing from the heat just before fully melted and allow to cool slightly for a couple of minutes. Add the lemon zest, sugar and soured cream and stir well. Add the beaten eggs slowly whilst still stirring to stop them curdling or lumping from the heat of the melted butter.

Now the most important part of the whole process, add the wet ingredients to the dry and pop in the blueberries. Remember, you are not allowed to use more than 20 folds to combine them as over stirring will cause the final muffins to be tough. Try and do it with as few folds as possible; I tend to do around 14, so the challenge is set 🙂

Now divide the mixture evenly between the 12 muffin cases.

Last thing, remove the topping from the fridge and sprinkle over the muffin mixture, I tend to find I have too much so don’t overdo it, it’s alright to have some spare.

Now bake in the middle of your preheated oven for around 20 minutes or until well risen and golden brown, you will have to adjust if you have a convection oven by lowering the target temperature by 10 degrees and reducing baking time by 5 minutes. You will just have to keep an eye on the little fellas. As a final test a wooden skewer inserted into the middle of one muffin should come out clean and dry.

Remove the muffins from the tin and allow to cool on a wire rack.

What's Baking - Proper Old School Blueberry MuffinsProper Old School Blueberry Muffins

Do you enjoy the muffins of today or do you crave the way they used to be?

What is your favourite muffin?


What’s cooking – Blueberry muffins


So today Mark is on holiday and to avoid housework has offered to create a scrummy breakfast! Happy me!

Fresh baked blueberry muffins turned out to be my breakfast, they where delicious so I thought I would share with you the secret to a great start to the day. It takes about an hour start to finish, after that it’s all up to your self control how long they last.

So start by turning on your over to 200C/400F/GM6 and placing a shelf in the centre position.

Now take the largest mixing bowl you own and a measuring jug.

Into the mixing bowl sift:

+ 300g self raising flour

+ 1 teaspoon baking powder

Make sure you sift the flour, we want it light and dusty, and stir. Now take

+ 50g of cold butter

…and quickly cut it up into big chunks and drop it into the flour. Now just keep picking up a flour covered butter piece and chop it in half, keep going till all butter pieces are too small to find.

+ 80g caster sugar

+ 150g blueberries

Add the sugar and berries to the mix and give a last gentle stir and put aside.

Now in the jug put the following ingredients:

+ 2 eggs

+ 225ml of milk

+ 1 teaspoon of vanilla essence

Now with a whisk or a fork give the contents a good whisk till the contents resembles very runny custard.

Now take a 12 cup muffin tin and place a paper/silicon mould in each space. If you don’t have any lining cases you can grease the tin.

Now timing is everything, take a big serving spoon, make a well in the flour and pour the contents of the jug into the well. Using the big spoon, gentle fold the dry ingredients into the wet ones. Use a scoop, lift and turn method, turn the bowl a degrees and scoop, lift and turn, repeat until the dry ingredients are at least damp. The trick here is to do as little mixing as is possible, it doesn’t matter about lumps or small lumps of flour, it will sort itself out in the oven.

Lastly without a moment’s hesitation, spoon the mixture into the muffin tin using another spoon to scrape the mixture from the big spoon. You need to be quick as the raising agents will have been activated by the liquid, we don’t want to miss any of that wondrous chemistry.

Once you have filled, place them straight into the hot oven. Bake for 20minutes or till well risen, golden coloured and firm to the poke. Cool for 5 minutes in the tin then remove them to a wire cooling rack to warm… then, and only then can the unceremonious devouring of poor helpless muffins occur!

Couple of notes, these muffins will be strange if you are used to supermarket muffins, as they will not be as sweet as you are used to.


Mark also said that he would love to take credit for the recipe but it is actually from a little book he highly recommends to all budding muffinologists called Muffins Galore by Catherine Atkinson ISBN978-0-7537-2018-9