Perfect gluten-free muffins takes a little practice!
And the good news is, with each new batch, your gluten-free muffins will get more delicious, and you’ll soon look like a pro.
Use this Gluten-Free Muffins Recipe as your guide, and take it places!
For these gluten-free muffins, one of the flours I used was almond flour, which imparts a wonderful flavor and delicate texture. But of course if you are dealing with a nut allergy as well as a gluten allergy, double up on other flours. Let me start by listing my gluten-free recipe exactly as I made it, using my favorite flours (almond and oat), then discuss other flavor and flour options.
Here I am giving you a recipe for a single recipe of Gluten-free muffins, but I should tell you I always make a double batch, why not, just as long as all ingredients are out and I got that oven going, plus my gluten-free muffins freeze perfectly.
Tapioca flour or arrowroot flour are very nutritious, and are easy to procure in health food stores
If you intend to bake gluten-free muffins, bread and other treats on a regular basis, it really pays to buy larger containers of gluten-free flour, in price clubs or online, as I do, as smaller containers can really err on the expensive side. I prefer to make my own gluten-free flour mixture than buy gluten-free flour mix, but of course if you come across a gluten-free flour mix brand that uses all healthy ingredients, go ahead and use it in your recipes, a total of 4 cups (including the tapioca, which the mix most likely includes).
Ingredients
Wet Ingredients:
- 3 eggs
- 3/4 cup coconut sugar
- 2 cups canned unsweetened crushed pineapple, juice and all
- 2 pouches Levana Nourishments Vanilla Bean
- 1 cup vegetable or coconut oil
- 3 cups grated carrots, packed
Dry ingredients: - 1/2 cup raisins
- 2 tablespoons cinnamon
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup tapioca flour or arrowroot flour
- 1 1/2 cups almond flour
- 1 1/2 cups oat flour
Instructions
Preheat the oven to 350 degrees.
Mix the first set of ingredients thoroughly in a bowl. Mix the second set of ingredients thoroughly in another bowl. Combine both mixtures thoroughly, but do not ver mix.
Fill up medium size muffin molds to the top (you will get about 18 muffins). Bake about 40 minutes, or a drop longer, until a knife inserted in the center comes out clean.
Variations: Using the above recipe as the base, get different exciting gluten-free muffins each time.
- Explore with other flours you might like better: Millet, quinoa, corn, coconut, etc... in any combination you like, just as long as your total mix (4 cups) always includes some tapioca. I like to use 25% tapioca flour for a much better emulsion.
- Skip the pineapple and add 1 cup orange juice or apple cider
- Use 3 cups grated unpeeled green apple, or grated zucchini
- Use 4 mashed ripe bananas
- Skip the pineapple, carrots and raisins, and use 1 cup cranberry juice, 3 cups canned pumpkin and 1 cup chopped frozen or fresh cranberries
- Throw in a handful chopped nuts or seeds
- Throw in 1 cup unsweetened grated coconut
- Throw in 1 cup chocolate chips. In this case reduce the sugar to 2/3 cup or even a drop less
- Play with other flavorings: lemon or orange zest, ground ginger, cardamom, allspice
Or try using Mixed Berry Levana Nourishments instead of Vanilla Bean
No comments yet.