Making good gluten-free muffins takes a little practice!
The good news is, with each new batch, my gluten-free muffins are getting more delicious.
My most recent flurry of tinkering with gluten-free muffins is for my grandson’s sake. And I just can’t wait to bring him the latest batch, made with shredded carrots. Make your own gluten-free muffins with your favorite flavors, and I will name just a few.
For these gluten-free muffins, one of the flours I used was almond flour, just because I saw no reason to skip the nuts (my grandson is not allergic to nuts thank Gd) and almond flour 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 share 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 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.
You will notice that these gluten-free muffins have a little more oil and more eggs than my regular wheat muffins, but the extra oil and egg seem necessary to ensure very moist muffins.
As always I use ingredients that provide optimal nutrition:
Nuts, seeds, oat flour, tapioca etc…. Nothing but the best and most nutritious. Pretty soon you will come to think of muffins not as weakness, but indeed as a legitimate small meal: Your best friend when you are looking for a healthy sweet.
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 flours. I buy them in price clubs or online because smaller containers can really err on the expensive side. I prefer to make my own gluten-free flour mixture rather than buy gluten-free flour mix. But of course if you come across a gluten-free flour mix brand that uses healthy ingredients, go ahead and use it in your recipes. You need a total of 4 cups (including the tapioca, which the mix most likely includes).
- 3 eggs
- 3/4 cup coconut sugar
- 1 cup plant milk
- 1 cup vegetable or room temperature coconut oil
- 3 cups grated carrots, packed
- 2 tablespoons cinnamon
- 1/2 teaspoon sea salt
- 1 teaspoon xanthan gum
- 1 1/2 teaspoons 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
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. Fill up medium size muffin molds almost 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.
Using the above recipe as your guide, play with the following substitutions and 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 flour mix (4 cups) always includes some tapioca. I like to use 25% tapioca flour for the best emulsion.
- Substitute 3 grated unpeeled green apples, or 3 cups grated zucchini, or 3 cups fresh or frozen blueberries for the carrots, or cups chopped fresh or frozen cranberries
- Substitute 4 mashed ripe bananas for the sugar
- Substitute 2 cups canned pumpkin for the plant milk
- Throw in 1 cup 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 etc