Gluten-Free Banana, Carrot & Date Muffins November 24, 2012

These muffins are just what you need after several days of indulging.  They’re packed with fiber and contain no added sugar.  They’re also satisfying without causing a blood sugar spike or craving for additional sweets.  I found this recipe while searching on Pinterest for gluten-free muffins.  I have a few almond flour-based muffins that I make (including the Gluten-Free Blueberry Almond Muffins that are in the regular rotation), but was out of blueberries and looking for a new recipe to try.  A variation of this recipe was developed by Heidi Swanson over at 101 cookbooks (fruit-sweetened carrot cake), and was later made gluten-free by the skilled baker over at Elena’s Pantry.

 

These gluten-free muffins taste like a cross between a bran muffin and unfrosted carrot cake.  They’re very moist, slightly sweet and definitely taste whole-grain (which I like).  These muffins work well with a healthy brunch menu and any leftovers are a great on-the-go breakfast or snack.

 

Gluten-Free Banana, Carrot & Date Muffins

 

2 cup almond flour (such as Trader Jo’s almond meal)

2 teaspoons baking soda

1 teaspoon salt

1 tablespoon cinnamon

1 cup dates, pitted

3 medium ripe bananas

3 eggs

1 teaspoon apple cider vinegar

¼ cup coconut oil, melted

1 ½ cups shredded carrots

 

1.  Preheat oven to 350 degrees.  Combine almond flour, baking soda, salt, and cinnamon in a large bowl.  Combine wet ingredients (dates, bananas, eggs, vinegar and oil) in bowl of food process until smooth.  Transfer wet ingredients to the large bowl with the dry ingredients.  Stir until well combined.  Fold in carrots.

 

2.  Spoon batter into muffin tins lined with paper liners, filling about 3/4 full.  Bake about 25 minutes, or until toothpick inserted into the center comes out clean.  Cool on wire rack and store in air-tight container for up to 4 days.

Makes about 12 muffins

 

Gluten-Free Blueberry Almond Muffins January 27, 2011

I always include a quick bread, coffee cake or muffins in any brunch menu.  These gluten-free muffins are tasty enough to serve to a crowd, and any gluten-free guests will be thrilled that they can indulge.  These muffins have great flavor but definitely taste whole grain (which I like!).  The texture is more dense than a standard blueberry muffin, but is still very moist and flavorful.

I like to use frozen wild blueberries, which are smaller and more nutritious than regular frozen blueberries (and very easy to find).   If you’d like, add some lemon zest to the batter – I’ve made them with that variation during the summer, but reduced the almond extract to 1/2 tsp. so the flavors didn’t compete.  If you don’t have almond extract it’s worth buying a small bottle.  It adds an amazingly deep almond flavor to baked goods.  However, you can substitute vanilla extract in this recipe: Just be sure to use gluten-free vanilla extract if you are making these for someone who can’t tolerate gluten.  These muffins freeze beautifully when wrapped individually in plastic wrap to seal in the moisture.

This recipe is inspired by a recipe that originally appeared in Vegetarian Times.

Gluten-Free Blueberry Almond Muffins

1 cup almond flour

1 cup brown rice flour (or gluten-free flour blend)

1 ½ tsp. baking powder

½ baking soda

½ salt

¾ cup sugar

6oz plain yogurt (fat free or low-fat)

½ cup olive oil or canola oil

2 eggs

1 tsp. almond extract

1 ½ cup frozen blueberries (preferably wild, still frozen)

2 Tbs. turbinado sugar, such as Sugar In The Raw

1.            Preheat oven to 350 degrees.  Line 12 cup muffin tin with paper liners.

2.            Whisk together almond flour through salt in a large bowl.  In a separate bowl, whisk together sugar through almond extract.  Fold yogurt mixture into flour mixture until just combined.  Fold in blueberries.

3.            Divide batter evenly between muffin tins.  Top with a sprinkling of sugar in the raw.  Bake in center of preheated oven for 18-22 minutes, until slightly golden brown and toothpick inserted into center of muffin comes out clean.  Cool for 5 minutes in tin, then move to wire rack to cool completely.

Makes 12 muffins