Breakfast Muffins – Gluten-free


Muffins….mmmmm…… Gluten-free???? Oh yeah! Just because I’ve had to take out wheat does not mean I cannot have muffins, pancakes, etc…

OK- so I’m not going to lie: they aren’t big and fluffy like the original muffins. But do they hit the spot and give you that sweet treat? You bet they do!!!! Oh- and did I mention these are also dairy and sugar free…I know, I know…it’s awesome.

This recipe is from “Everyday Grain-free Gourmet” by Jodi Bager and Jenny Lass- which I HIGHLY recommend for gluten-free or Specific Carbohydrate Diet

Makes 12 muffins

2 1/2 cups of finely ground almonds (I used Red Mill but you can make your own- careful you don’t make almond butter by mistake!)
1/2 tsp baking soda
1/2 tsp salt
1/4 cup of honey
1 tbps pure vanilla extract (don’t bother with the synthetic stuff. You’re worth better than that crap.)
3 large eggs
1 cup of frozen berries (optional)
1 granny smith apple chopped (optional)
1 tsp cinnamon (optional)

Pre-heat the oven to 300 °F (150 °C). Line a muffin tin with baking cups (optional- but for gluten-free baking I highly recommend this).

In a bowl, mix the almond flour, baking soda and salt. Then in the SAME bowl (yeah- unlike the original recipe, there’s no need to keep them separate) add the honey, vanilla and eggs. Whisk together (don’t worry about over-stirring as this is gluten-free. Over mixing won’t ruin your muffins like the original wheat ones- that’s extra points for gluten-free!)

Add the fruit and mix again. If you want to make an apple cinnamon version, don’t add the berries and just add the cinnamon and apples. In fact-just used your imagination- choc chips, etc….

Spoon the batter (yes, it’s not as fluid as what you’re used to- trust me, you’re fine) into the cups and place into the pre-heated oven for 25-30 mins or until a knife comes out clean when inserted.




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4 thoughts on “Breakfast Muffins – Gluten-free

  1. enlwilliams October 2, 2013 at 7:42 am Reply

    Hey Emi,
    These muffins look amazing – you certainly can’t tell from the photos that they are gluten-free! I’m thinking of giving gluten a break in the new year (don’t get excited yet – I’m still in denial about being intolerant)… how is it going for you so far? What’s the best and worst thing about it?

  2. momwilliams October 6, 2013 at 11:06 am Reply

    Hi Em,looking forward to tasting the muffins. It seems like a really versatile recipe and I bet they’ll make a tasty snack while we research gluten free Xmas cookies in December. Can’t wait. Mom

  3. Hanin October 9, 2013 at 7:48 am Reply

    Yummy Emi!
    Can we add some chocolate too? 🙂

    I’d love to try one or 2 (or 3 or 4) at Christmas!
    Can we also imagine creating a Gluten free recipe for your famous Cinnamon rolls?

    • enlwilliams October 11, 2013 at 7:28 am Reply

      I second Hanin’s motion for the cinnamon rolls!

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