Gluten Free Muffin Round Up!

Gluten Free Muffin Round Up! Three great, healthy muffin recipes!

 

 

Muffins are such a handy, healthy food to have around. They make a quick breakfast, a great accompaniment to soups and stews and a great snack on the go. I love these three easy muffin recipes. You can even prepare a double batch ahead and freeze some of these muffins so that you can keep enjoying them in the coming days. 

I hope that you find a muffin here that you really love and can enjoy with your friends and family. 

Oat Date and Almond Fruit Muffins: 

Makes 12 large muffins

1 1/2 cups gluten free flour mix (see recipe below) 

GLUTEN FREE FLOUR MIX: 1 cup brown rice flour, 1 cup white rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour) 

1/2 teaspoon baking soda

2 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1 teaspoon xanthan gum

1/2 cup dates, chopped

1/2 cup chopped almonds

1 cup gluten free oats

1/2 cup raisins

2 ripe, soft bananas

1 unpeeled, grated apple

2 eggs

1 teaspoon vanilla

5 tablespoons melted coconut oil

4 tablespoons honey

6 tablespoons coconut milk

1/2 cup coconut sugar

1. Heat the oven to 350F. 

2. Place paper muffin liners into the cups of a muffin tin. 

3. Stir together the gluten free flour mix, baking soda, baking powder, cinnamon, nutmeg, cloves and xanthan gum with a wire whisk in a medium bowl. Add the dates, almonds, oats and raisins and set aside. 

4. In a separate, large bowl, mash the bananas with a fork, add the grated apple, eggs, vanilla, honey and coconut milk and stir to combine the ingredients. Add the coconut sugar and  stir again until mixed together. 

5. Add the dry ingredients to the wet ingredients and stir to make a smooth batter. 

6. Scoop the batter into the 12 muffin cups. Fill them full and make sure that the batter is evenly distributed between the 12 cups. 

7. Bake the middle of a preheated oven for 20-30 minutes or until muffins are golden brown and the center springs back when touched. Cool on a wire rack.

 

Cultured Coconut Milk Oatmeal Muffins: 

1 egg

1 cup cultured coconut milk, vanilla flavor (unsweetened) (coconut milk yogurt) 

1/2 cup coconut sugar

1/3 cup coconut oil (Keep at room temperature and add in little chunks) 

1 cup gluten free oatmeal

1 cup gluten free flour mix

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

unsweetened coconut flakes to sprinkle on top

1. Heat the oven to 400F. 

2. Grease 12 muffin cups with coconut oil, or vegetable oil spray. Beat egg, stir in cultured coconut milk, coconut sugar and coconut oil. 

3. Mix in remaining ingredients, just until moistened. Batter should be lumpy. Bake 15-20 minutes, just until top springs back when touched and the muffins are golden brown. 

 

Kabocha Squash Ginger Muffins

Makes approximately 10 muffins

The first step in this recipe involves roasting and pureeing the squash. The directions to do so are below: 

Roasting the Kabocha Squash: 

1 medium kabocha squash (found in Asian markets) 

1. Heat the oven to 325F.

2. Cut the squash in half. Scoop out the seeds.

3. Place both halves on a rimmed baking sheet in the oven. Roast for 1 hour or until the squash is cooked through and soft.

4. Let the squash cool to room temperature. Scoop out the flesh and puree it in a food processor until smooth. Now your puree is ready to be used in the recipe below. 1 roasted kabocha squash will yield about 2 cups puree, enough for 2 recipes or 20 muffins. 

 Muffin Recipe: 

1 3/4 cups gluten free flour mix

1 teaspoon ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 cup (plus extra for sprinkling on top) finely chopped crystallized ginger

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup honey

1 cup kabocha squash puree

2/3 cup coconut oil, melted

1/2 cup applesauce

2 eggs

1 teaspoon pure vanilla extract

1. Heat the oven to 350F. Spray 10 muffin cups with vegetable oil spray or grease with melted coconut oil. 

1. In a medium bowl, mix all of the dry ingredients together. 

2. In a separate medium bowl, mix the honey, squash puree, coconut oil, applesauce, eggs and vanilla extract together with a large whisk. Whisk until smooth and well combined. 

3. Add the dry ingredients to the squash mixture. Mix just until combined. 

4. Scoop an even amount of batter into each of the 10 muffin cups. There will be 2 empty cups. Fill those with water so that the muffins will bake evenly. 

5. Place the pan in the oven and top with chopped crystallized ginger if desired. 

6. Bake for about 20 minutes or until done in the center. 

I hope that you enjoy these delicious muffins! If you love this post and it made you hungry, pass it on to a muffin-loving friend!