Yields12 ServingsPrep Time25 minsCook Time30 minsTotal Time55 mins
Healthy Gluten Free Muffins — I had been on a sugar detox for two weeks. While watching the news, I discovered it was National Cup Cake Day. So I decided I had to celebrate by making some yummy but healthy gluten free muffins. The only added sugar in this recipe is 2 tablespoons of coconut sugar.
I used homemade apple sauce (see Apple Cinnamon Oatmeal with Applesauce for homemade applesauce recipe), grated apple, carrots, raisins, and orange juice as natural sweeteners. Don’t be daunted by the number of ingredients because these muffins are actually very easy to make. They are great to have with your morning coffee or tea; an energy snack before a workout; or to put into school/work lunches.
½cupmillet or oat flour (or spelt if not GF)
½cupsorghum flour
½cupbrown rice flour
¼cuptapioca flour
1tspxanthan gum
1tspbaking soda
1tspcinnamon
½tspsea salt
¾tspground ginger (optional)
½tspnutmeg
2tbspchia seeds
2tbsppumpkin seeds
Combine all above ingredients in a medium bowl; stir with a whisk. Set aside.
½cupcoconut oil (or softened butter)
2tbspcoconut sugar (or other natural sugar)
2large free range eggs
½cupunsweetened applesauce
⅓cuporange juice
1cupgrated carrots
½cupgrated apple
⅓cupunsweetened shredded coconut
¼cupraisins
⅓cupchopped walnuts or pecans
Walnut halves for topping
1
Preheat oven to 350F
Cream coconut oil and sugar with a mixer at medium speed. Add eggs one at a time. Beat in applesauce and orange juice.
2
Add flour mixture. Beat on low speed just until combined. Stir in carrots, apple, coconut, raisins and walnuts.
3
Spoon batter into lined muffin tins. Place walnuts halves on each, pressing in slightly. Bake at 350F for 25 to 30 minutes. Cool for 10 minutes.
Ingredients
½cupmillet or oat flour (or spelt if not GF)
½cupsorghum flour
½cupbrown rice flour
¼cuptapioca flour
1tspxanthan gum
1tspbaking soda
1tspcinnamon
½tspsea salt
¾tspground ginger (optional)
½tspnutmeg
2tbspchia seeds
2tbsppumpkin seeds
Combine all above ingredients in a medium bowl; stir with a whisk. Set aside.
½cupcoconut oil (or softened butter)
2tbspcoconut sugar (or other natural sugar)
2large free range eggs
½cupunsweetened applesauce
⅓cuporange juice
1cupgrated carrots
½cupgrated apple
⅓cupunsweetened shredded coconut
¼cupraisins
⅓cupchopped walnuts or pecans
Walnut halves for topping
Directions
1
Preheat oven to 350F
Cream coconut oil and sugar with a mixer at medium speed. Add eggs one at a time. Beat in applesauce and orange juice.
2
Add flour mixture. Beat on low speed just until combined. Stir in carrots, apple, coconut, raisins and walnuts.
3
Spoon batter into lined muffin tins. Place walnuts halves on each, pressing in slightly. Bake at 350F for 25 to 30 minutes. Cool for 10 minutes.
Parkash has been a student of global cuisine almost her entire life. Especially Indian vegetarian cuisine is very near and dear to her heart because she grew up with it. Her ambition is to demystify the perceptions about how difficult, rich or time consuming it is by teaching you the What, Why, How in an easy to follow, simple, step-by-step format. She also wants to inspire and enrich your every day meal options with a repertoire of healthy, wholesome, and delicious foods. She is the creator of Spice Inspired Kitchen, an online cooking course — Indian Cuisine 101 For Vegetarian Food Lovers.
AuthorParkash BainsCategorybreakfast, North American, snackDifficultyIntermediate
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