Gluten Free Chocolate & Pear Muffins

Gluten Free Chocolate & Pear Muffins

You won’t believe how light & tasty these muffins are. We added the goodness of Almond milk to boost the protein, but you can use low fat milk if you like.

CAL P/SERVE
186
kJ P/SERVE
777
FAT P/SERVE
5.6g
CARBS P/SERVE
26.8g
PROTEIN P/SERVE
11.6g
SUGAR P/SERVE
15.2g
SODIUM P/SERVE
334g
FAT
%
6.1%
ENERGY RDI%
8.9%

We have used ½ cup sugar in this recipe but if you don’t have a sweet tooth then use ¼ cup, which will still tastes great but there is not a sweetness to the muffin. This will bring the sugar down from 15.2g per serve to 9.6g per serve.

You can find almond meal & rice flour in the health food aisle of the supermarket; otherwise the rice flour can be located with the normal flour section.

Ingredients

  • ½ cup Almond Meal
  • ½ cup Rice Flour
  • ¼ cup Cocoa Powder, Good Quality
  • ½ cup sugar
  • 2 egg whites
  • ½ cup almond milk
  • 4 tbsp. Light Marg Spread (butter if desired)
  • ½ cup yoghurt
  • 1 tsp. baking powder
  • 1 tsp. bi carb soda
  • ½ pear, sliced thinly

Method

  1. Preheat oven 180C.  Set up Muffin tin with patty pans.
  2. In a large bowl, sift almond meal, rice flour, cocoa powder and baking powder all together.  Add sugar and mix.
  3. Heat ½ cup almond milk in microwave for 1 min until hot.  Set aside.
  4. Melt margarine/butter in microwave for 30 sec.  Set aside.
  5. Now whisk the 2 egg whites until soft peaks form.  Approx 3 mins.
  6. Place bi-carb soda into hot milk, and pour with dry ingredients along with the melted margarine and yoghurt.  Mix until all incorporated.
  7. Now fold the egg white into mixture.  DON’T beat, be gentle and fold with a spatula as you want to keep the air for light muffins.
  8. Pour mixture into patty pans and place 2 pear slices into centre vertical.  If you place directly on top this will weigh the muffin tops down.
  9. Bake in oven for 25 minutes or until cooked, checking with a skewer.

Nutrition Table

Servings: 8 Serving size:91g
Average Serve Average 100g
Energy 777 kJ 852 kJ
  186 Cal 203 Cal
Protein 11.6 g 12.7 g
Fat, total 5.6 g 6.2 g
- Saturated 1.4 g 1.5 g
Carbohydrate 26.8 g 29.3 g
- Sugars 15.2 g 16.6 g
Sodium 334 mg 367 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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