Clean eating baby: Gluten free pumpkin and corn savoury muffins

So as it turns out my “clean eating baby” posts are quite the hit.  And the best thing about that is that there are clearly lots of like-minded mummies trying out healthy versions of family staples/favourites for their little munchkins.

I have been busy in the kitchen this week trialling different gluten-free flours so that I could perfect a savoury muffin – the perfect food for fussy little bunnies who decide not to eat their vegetables! (did I mention I have become somewhat of an expert at hiding vegetables).

FYI – I am certainly no cooking expert!


My favourite gluten free flour so far is the “Has no” one from Aldi supermarket.  I had been using a blend of rice and coconut flours, but found the muffins to be quite dense.  The “Has no” gluten free flour is closer to normal flour and made perfectly bouncy muffins.  It is also super cheap at around $3 a box.

So here is what you need:

  • 1.5 cups of gluten free self-raising flour (or add a teaspoon gluten free baking powder if not self-raising)
  • 1 teaspoon cinnamon
  • 1 heaped tablespoon almond meal
  • 2 free range eggs
  • 2 tablespoons coconut oil (melted)
  • 3/4 cup pumpkin puree
  • the kernals from one medium sized cooked corn cob
  • 3 tablespoons quinoa and chia seed milk (or any non-milk alternative)
  • 1 clove crushed garlic

What to do (so super simple):

  • Pre-heat oven to 180 degrees
  • Throw all ingredients into a bowl
  • Mix until well combined
  • Spoon mixture into muffin cases (I used silicone cases – both big and small)
  • Bake for 20 minutes or until muffin springs back when lightly pressed

These can be stored in an air tight container in your pantry, and also freeze well.

I hope you all enjoyed this clean eating baby post (FYI, I “tested” wayyyyy too many of these muffins…they are mini so technically you can eat more 😉 )