Gluten-Free Apple-Apricot Muffins with Psyllium Husk

Ingredients

• 1 tbsp psyllium husk (10 g)
• 180 ml milk (3.5% fat) (alternatively unsweetened Allos almond drink)
• 200 g ripe bananas (2 small bananas)
• 3 eggs (medium size)
• a pinch salt (available at Reformhaus®)
• a pinch vanilla powder (available at Reformhaus®)
• 160 g ground almonds (from Reformhaus®)
• 140 g buckwheat flour (from Reformhaus®)
• 150 ml Vitaquell rapeseed oil, organic, cold‑pressed (available at Reformhaus®)
• 1 packet Natura Weinstein baking powder (available at Reformhaus®)
• 1 tsp cinnamon from Brecht (available at Reformhaus®)
• 300 g apples (2 small apples)
• 100 g dried apricots (from Reformhaus®)

Instructions

1. 1.

   Whisk psyllium husk with 3 tbsp milk and let it swell for about 10 minutes. Mash the bananas with a fork.

2. 2.

   Beat the eggs with salt and vanilla powder until frothy. Add ground almonds, buckwheat flour, remaining milk, oil, mashed bananas, baking powder, cinnamon, and psyllium husk; mix into a homogeneous batter.

3. 3.

   Peel, wash, quarter, core, and dice the apples. Chop the dried apricots into small pieces and fold both into the batter.

4. 4.

   Line a muffin tin with paper liners and fill each cup with batter. Bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2‑3) for about 20–25 minutes. Remove from the oven, cool, and serve.