Choc Berry Muffins

As I come to the end of my third trimester of pregnancy (gulp), I’ve been a baking machine. Nothing’s made me happier than losing my train of thought and meditating in the kitchen, not to mention the goods I get to devour after my hard work. I'm a throw-in-the-bowl kind of girl and am not so obedient at following a recipe or writing down exact measurements. I'm always trying to create new recipes that are wholefood based, without gluten or processed sugar that I can share with you and my gorgeous clients.

I’m also on a bit of a mission to help the hubby and make him healthy snacks and desserts. You see, between you and I, it seems as though he’s had a mild case of ‘sympathetic pregnancy’. This even has a name, I kid you not, called Couvade syndrome. For both of us the kilos have crept on. Quite understandably for me, but for him, well you know men; it’ll be off in a couple of weeks!

I'm on maternity leave next week so I know my last recipe post for a while should have been something savoury, but I just can’t get away from my sweet tooth and bombarding you with yet another sweet treat. My latest creation is Choc Berry Muffins - moist and moorish muffins. Beware, there have been times when I couldn't stop at one muffin and had to have two... or three.

Ingredients:

  • 3 mashed bananas
  • 4 eggs
  • 1 teaspoon of vanilla essence
  • ½ cup gluten-free flour
  • ½ cup coconut flour
  • ¾ cup rice milk (I’m sure almond or oat milk would work too)
  • ½ cup of macadamia oil (I’d usually use coconut oil but I had run out)
  • 2 teaspoons of cinnamon powder
  • 1 cup of frozen organic berries
  • 100 grams of 85% dark chocolate, chopped into small pieces

Instructions:

  1. Preheat the oven to 180 degrees
  2. Beat the eggs for at least 5 minutes until light and fluffy
  3. Add vanilla, rice milk, cinnamon, coconut flour, GF flour and bananas to mixture. Stir until well mixed
  4. Fold the frozen berries and dark chocolate into the mixture
  5. Pour mixture into muffin trays (makes approximately 8-10)
  6. Cook in the oven for approximately 40 minutes, or until a skewer comes out clean

Vegetarian, gluten free, sugar free, wheat free, dairy free


Olivia McFadyen, based in Mosman on Sydney's Lower North Shore, is a qualified Naturopath, Nutritional Therapist, Herbalist and Homoeopath. Whilst Olivia is a qualified Naturopath and Nutritionist, she is also a realist and understands the demands of modern day life, offering nutrition, herbal medicine and homoeopathic consultations and support without compromising on the enjoyment food can bring. She is passionate about supporting patients to reach their lifestyle goals, optimise their health & develop a healthy yet balanced way of life through naturopathy and homoeopathy. She services her clients by offering 4 and 12 week natural health programs from her clinic in Mosman on Sydney's Lower North Shore.