Breakfast Muffins – Gluten-free

20130930-141400.jpg

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
followers!

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.

MUFFINS!

20130930-141543.jpg

Advertisements

Tagged: , , , , , , , , , , , ,

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?
    xoxo
    Beth

  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!

Leave a comment - we're a friendly bunch!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: