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Digestive Muffins recipe

Digestive Muffins recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins

This is a highly creative way of using digestive biscuits. They are easy to make and oh-so-delicious.

57 people made this

IngredientsMakes: 10 muffins

  • 210g digestive biscuit crumbs
  • 4 tablespoons caster sugar
  • 2 teaspoons baking powder
  • 250ml full fat milk
  • 1 egg, slightly beaten
  • 2 tablespoons honey

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Preheat oven to 200 C / Gas 6. Grease 10 muffin holes or line with paper cases.
  2. In a large bowl, combine biscuit crumbs, sugar and baking powder. Stir in milk, egg and honey; mixing just until moistened. Spoon batter into prepared muffin tin.
  3. Bake in preheated oven for 15 to 18 minutes, until a skewer comes out clean. Let stand for 5 minutes, then move to a wire rack to cool completely.

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Reviews & ratingsAverage global rating:(52)

Reviews in English (48)

Did as recipe came out a bit wet.-02 Jun 2012

by PinkPrincess

I altered this recipe a little when I made it the first time and my whole family loved them! Even my 10 month old protested loudly when I walked away after giving him a bite! I replaced 1/2 cup of the graham crumbs for flour, reduced the milk to 3/4 cup and replaced the 1/4 cup with butter, and I used sugar instead of honey since my baby would be eating them. They were really yummy! I will be making them again for sure!-20 Jan 2006

Strawberry Muffins

Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.

Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She&rsquos a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD ® .

Looking for a sweet new breakfast idea without gluten and processed sugar? These Strawberry Muffins will hit the spot and give you the energy to take on the morning! They&rsquore light, fluffy, and taste just like dessert when mixed together with my delicious Strawberries & Cream Paleo Protein.

With fresh strawberries rolled into a creamy batter, coconut manna, and a drizzle of maple syrup, these Strawberry Muffins won&rsquot be around for long before they are gobbled up! This recipe proves you can still enjoy the fresh and fruity flavors of summer without sacrificing your health.

Strawberries & Cream Paleo Protein

You won&rsquot have to add a side of bacon to get your daily dose of protein from this meal (although you certainly can!). That&rsquos because this recipe incorporates Strawberries & Cream Paleo Protein, which contains a whopping 26 grams of protein in every serving! Strawberries & Cream Paleo Protein is one of the only truly clean protein powders on the market and does not contain gluten, dairy, or artificial sweeteners. It is made without additives, preservatives, dyes, or other toxic ingredients, so you know you&rsquore getting all the good stuff without any of the bad.

This delicious flavor of Paleo Protein pairs perfectly with the other ingredients in this recipe to bring out light and fruity notes of strawberry with the moist decadence of cream.


Strawberries are a sweet ingredient with several healthy nutrients such as vitamin C, potassium, and fiber. They are also rich in folate, which promotes optimal sleep and a healthy stress response.

Berries are also lower in sugar than other fruits, so not only do they taste good, they also support any goals you might have to lower your sugar intake and maintain healthy blood sugar levels.

Cassava Flour

Cassava flour is made from the root of the cassava plant, also known as yucca. This fantastic flour substitute is high in resistant starch, which has the same health benefits of fiber to keep you full and satisfied. Resistant starch is also a prebiotic, which promotes the growth of &ldquogood&rdquo bacteria in the gut and supports a healthy inflammatory response.

This recipe combines fiber-rich cassava flour with coconut manna and mashed bananas to make a thick and creamy batter that&rsquoll come out of the oven warm and moist.

Megan King

These look really yummy Kate. Do you think they would work with frozen and thawed shredded yellow zucchini squash? Just press out the excess water? I froze mine down from the summer and only have 1 chocolate cake recipe I make with it so this would be a good switch up!


Hi Megan, I think they would if you really squeezed out the extra water in the frozen squash! Enjoy!

Hi Kate,
What a fantastic array of low-fodmap recipes all in one place, and here’s me scurrying all over the internet trying to find recipes for my diet. Not anymore! Your site will be my go to place from now on.
Thanks for the hard work.


Lovisa Karlsson

All recipes are very easy to prepare. I am searching for the low food map recipe then I come across your blog. Thanks for this blog.

Therese Kramer

I made these Potato Zucchini little pancakes and them were yummy!
I used fresh shredded potato, shredded zucchini, chives, salt, olive oil, 1 egg, little brown rice bread crumbs and fresh shredded Parmesan. I made little patties and baked them at 350 degrees on a sprayed cookie sheet for 30 minutes turning them over after 15 minutes.


Theresa, that sounds perfect! Thanks for sharing your good success!

Roby Liebbe

My name is Roby Liebbe. I am working on a website(Eating with Crohn’s). I was hoping to get your permission to use some of your information and to link your site from my own. If you are interested in helping the cause, please respond as soon as possible or call me at 214 906 1893. We can discuss specifics then. Thank you and have a good day.


Roby you can link back to my site on pertinent topics, I am sure you readers could benefit from some of the info….but my the information on my blog needs to remain here…so no pictures or handouts can be posted elsewhere. Thanks for understanding!

Recipe: Applesauce Mini Muffins

Applesauce and olive oil keep these yummy muffins moist. They’re the perfect size to complement a brunch, pack in your lunch or snack on!

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


¼ cup oat bran
¼ cup old-fashioned oats
1 cup unbleached flour
½ cups brown sugar
1 teaspoon baking soda
1 cup unsweetened applesauce
¼ cup olive oil
1 egg (or egg substitute)
1 teaspoon almond flavoring


1. Heat oven to 400 F. Spray mini-muffin tins with nonstick cooking spray.
2. In a large bowl, mix dry ingredients together. Stir in the remaining ingredients, just until blended (batter will be lumpy).
3. Spoon into 36 mini-muffin cups. Bake 10 to 12 minutes or until golden brown.
4. Remove muffins from tins immediately after baking. Cool on wire rack or serve warm.

Nutritional information

Makes 36 mini-muffins
Serving size: One mini-muffin

Calories: 60
Total fat: 2 g
Saturated fat: 0 g
Cholesterol: 5 mg
Sodium: 35 mg
Total carbohydrate: 10 g
Sugar: 4 g
Dietary fiber: 1 g
Protein: 2 g

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Recipe Summary

  • 1 ½ cups wheat bran
  • 1 cup buttermilk
  • ⅓ cup vegetable oil
  • 1 egg
  • ⅔ cup brown sugar
  • ½ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup raisins

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

Mix together wheat bran and buttermilk let stand for 10 minutes.

Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.

Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

King Arthur's English Digestive Biscuits

These biscuits were developed during the latter part of the 19th century to increase fiber in Victorian diets — something that still might be appealing to us today. Digestive Biscuits are really just sophisticated graham crackers and are very simple to make. They're delicious with tea and fruit.


  • 1/2 cup (57g) King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups (170g) King Arthur White Whole Wheat Flour
  • 1 teaspoon baking powder
  • 8 tablespoons (113g) unsalted butter, at room temperature
  • 3/4 cup (85g) confectioners' sugar
  • 1/4 cup (57g) cold milk


Preheat your oven to 350°F. Lightly grease a couple of baking sheets, or line them with parchment.

Measure the flour and baking powder into a mixing bowl. With a pastry blender, two knives, or your fingertips, rub the butter into the flour mixture. Toss in the sugar and enough milk to make a stiff dough. Gently and briefly knead this mixture on a floured surface until smooth. (All this can be done almost instantly in a food processor.)

Roll the dough out to a bit more than 1/8" thick, and cut into any desired shape. Traditionally, these "biscuits" are round and about 2 1/2" in diameter.

Place the cutout cookies on the prepared baking sheets. Prick them all over with a fork, and bake until pale gold, between 15 and 20 minutes.

Take it a step further

How to make a summer icebox cake

Remove the cookies from the oven, and cool right on the pan. Store airtight at room temperature for up to a week freeze for longer storage.

What is the low FODMAP diet?

Excerpted from The Low-FODMAP Diet Step by Step: A Personalized Plan to Relieve the Symptoms of IBS and Other Digestive Disorders–with More Than 130 Deliciously Satisfying Recipes by Kate Scarlata. Copyright ©2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

Kate and Dédé Wilson (Co-author and recipe developer at FODMAP Everyday) specify how to adjust the recipes for the phase of Low fodmap you in. They also mention it’s best to ASLO seek help and professional advice. I whole-heartedly agree!

Speaking of recipes, after thumbing through the cookbook, I couldn’t get the gluten free blueberry muffins out of my mind. Warm, fluffy blueberry muffins for breakfast, are you with me? Yeah, my husband was with me on this one too!

These muffins are gluten free, and the recipe calls for over 2 cups of fresh, antioxidant rich blueberries. I’m on board with anything that jump starts my health first thing in the morning! In place of white granulated sugar, I subbed in less processed turbinado (raw) sugar, but otherwise followed the recipe to the “T”. AND I was not at all disappointed! Moist, fluffy, with just the right amount of blueberry, these muffins were the perfect start to our day!

One more quick note on the FODMAP diet – it has totally helped me on my journey back to a healthy gut, but it’s not mean to be strictly followed forever. The goal of this learning diet is to help identify personal food triggers to manage symptoms while enjoying the most liberal and least restrictive diet. And with that, please make sure to work with a FODMAP Specialist/Nutritional professional if you have ongoing digestive issues.

Now go bake up a batch of these incredible gluten free blueberry muffins, mmk?

Gluten free digestive biscuits: What you’ll need

  • Gluten-free flour blend, salt, sugar, cinnamon, baking powder, butter, honey, milk or water.
  • Options: You can swap the butter for a dairy free alternative if you like.
  • Bonus option: These biscuits are totally topping worthy. A little bit of chocolate shavings, caramel or even mint goes nicely! May we recommend the drizzle used on our gluten-free apple coffee cake.
  • Or rather, coating worthy: You can coat the underside with chocolate, our favorite is dark chocolate!

When in doubt, you can keep these biscuits simple. We have nothing against simple.

The doctors who developed digestive biscuits has a simple goal in mind – aid digestion and keep us feeling full. Many modern versions are overly sugary and gluten filled.

That’s where we come in. Homemade means you know exactly what is going into your food and these gluten free digestive biscuits can be tailored to your allergy need and personal taste preferences.

Our recipe here is also nut-free, but if you don’t have to be and want to incorporate almond slices – we get it. Soooooooo. Good.

Now we’ve got to admit. These little biscuits came out entirely on accident after making our gluten-free graham crackers! This round we didn’t thin them out enough and we found ourselves dipping the results in tea. Quickly I realized we’ve made digestive biscuits! #WIN.

Random History Lesson on Digestives: The OG digestive biscuits were developed in the Scotland around 1839 to aid in digestion, but have since become a dunk-able delight with just a little bit of sweetness.

These biscuits are perfect for your next get-together as well.

Trust us when we say you won’t be disappointed and your guests will love these. Even better, they won’t be able to tell they’re gluten free. Finally we can enjoy tea time with friends without that pesky gluten!

If you’re looking a few other gluten-free fun finger foods to have on hand, we have you covered:

Old school doesn’t have to be boring, these biscuits are the proof. We’re happy to bring these into the gluten-free future without sacrificing flavor.

Oatmeal Banana Chocolate Chip Muffins Recipe


  • 4 ripe bananas
  • 1/4 cup unsalted butter, melted
  • 1/4 cup milk (can use a dairy-free alternative, if desired)
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 cup maple syrup
  • 2 cups almond meal (can use almond flour instead)
  • 1 cup rolled oats
  • 1 tablespoon ground flaxseeds or flaxmeal
  • 1 tsp. sea salt
  • 1 tsp. baking soda
  • 3/4 cup walnuts, chopped
  • 1 cup dark chocolate baking chips


  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Line a muffin or cupcake pan with liners. or. spray. with non-stick. cooking spray.
  3. Mash your bananas in a. large mixing bowl, then add your melted butter and milk and stir to combine.
  4. Whisk in your egg, maple syrup, and vanilla extract.
  5. Add in your almond meal, oats, flax, salt, baking soda, walnuts, and chocolate chips. Use your whisk to combine.
  6. Spoon your batter into your muffin pan, filling each until it’s about 3/4 full. You can add additional chocolate chips to the tops of the muffins if you want, here!
  7. Bake for 20 minutes, or longer if desired. To check if they’re done, stick a toothpick into the center of a muffin. The toothpick should come out clean.
  8. Once they’re done, let your muffins cool for five to 10 minutes before serving.

You can keep your oatmeal banana chocolate chip muffins in an airtight container at room temperature for about five days, or in the fridge for a week to ten days.

Healthy Hot Cross Muffins

What's great about it

I love baking for Easter. These glorious muffins are packed with fresh and sun-dried fruits and then caressed with a generous pinch of cinnamon to add that finishing touch. The ones pictured above are made from organic wholemeal spelt flour and I have also given you my favourite recipe using organic brown rice flour. I've topped them with my delicious Raw Chocolate Tahini from my new Healthy Baking Book.



180 g (1 1/2 cups) brown rice flour

100 g (1 cup) almond meal (ground almonds)

2 teaspoons gluten-free baking powder

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

60 ml (1/4 cup) organic maple syrup

80 ml (1/3 cup) extra virgin olive oil or macadamia nut oil

80 ml (1/3 cup) almond milk or rice milk

180 g blueberries or finely diced apple

Chocolate Tahini or melted chocolate to drizzle (see notes)


500 ml (17 fl oz / 2 cups) freshly brewed Ginger Snap Chai Tea

240 g (8 1/2 oz / 2 cups) wholemeal spelt flour

3 teaspoons gluten-free baking powder

1 teaspoon ground cinnamon

125 ml (4 fl oz / 1/2 cup) extra virgin olive oil

90 g (3 oz / 1/4 cup) raw honey or organic maple syrup

2 teaspoons vanilla extract

2 red apples, finely diced, skin on

melted dark chocolate for drizzling or my Chocolate Tahini (see notes) from my Healthy Baking Cookbook



  1. Preheat your oven to 160°C fan forced /320°F
  2. Soak raisins in the Chai tea for 30 minutes then drain.
  3. Combine flour, salt, cinnamon, baking powder into a large bowl.
  4. Add olive oil, vanilla, honey, eggs, raisins, orange zest and juice then mix through until combined.
  5. Fold in apples.
  6. Spoon into 12 large prepared muffins tins.
  7. Bake for 45 minutes or until firm to touch.
  8. Remove from the oven and cool.
  9. Melt chocolate then drizzle over the top before serving - otherwise make my Chocolate Tahini (see notes)
  10. Enjoy.


Follow instructions for spelt flour version, folding in the blueberries at the very end before baking.

Notes and Inspiration

Click here for the recipe to my purely delicious Raw Chocolate Tahini.

Watch the video: RECIPE: MUFFINS with CHEESE - the preparation and ingredients


  1. Wulf

    Funny blog :)

  2. Devlin

    Rather excellent idea and it is duly

  3. Bayen

    You are distanced from the conversation

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