My First Attempt at Gluten Free Muffins {Recipe}

Since going gluten free a few months back, one of the many things on my to-do list is learning to bake all over again. Muffins are such an easy grab and go food item, that it was first on my list to tackle.

A friend of mine had shared a recipe for Paleo Muffins a while back. If you’re not familiar with the Paleo Diet, it’s grain free, sugar free and dairy free. So it’s a good place to start for someone looking for gluten free recipes.

These muffins do include eggs, so on my next attempt, I plan to try substituting apple sauce or flax meal since we’ve been trying to cut animal-based foods out of our diet as much as possible.

I am very happy with how my first batch turned out! They sunk just a little in the middle, but I don’t think I’ve baked any cakes, cupcakes or muffins up here that haven’t sunk at all.

One of the challenges of living at an altitude of 7,000 feet is baking. Most of the “remedies” I’m familiar with include adding more flour, so I need to work on identifying gluten free remedies to sunken baked goods.

Regardless, they taste great! They are completely grain free, dairy free and processed sugar free, so I’m happy to let my girls snack on them.

I’m going to use these as a base to experiment with other flavors. Next time I’m thinking pumpkin puree or shredded apple. We didn’t use nuts this time, but we may next time. This is a really flexible gluten free recipe you can adapt to your tastes! Enjoy!

Ingredients

  • 1 ½ cups almond flour (almond meal)
  • ¾ cup smooshed organic banana
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon baking soda
  • 3 eggs
  • 1/3 cup Grade B maple syrup
  • 1 teaspoon organic vanilla
  • 1/8 teaspoon sea salt
  • ½ cup chopped walnuts (optional)

Directions

  1. Preheat your oven to 350° F
  2. Mix all dry ingredients in one bowl
  3. Mix all wet ingredients in another bowl
  4. Combine the wet and dry ingredients
  5. Grease a muffin pan (I used grapeseed oil)
  6. Fill the muffin cups about ½ full
  7. Bake for 20-25 minutes, or until a toothpick comes out clean
  8. Let cool for 10 minutes, then remove to a cooling rack
  9. Enjoy!

The next gluten free recipe I want to tackle is bread. The only gluten free bread offered at our local store isn’t quite up to my ingredient standard, so I need to make my own!

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Comments

  1. Ashley says

    Okay, these are DELICIOUS!!! I experimented with adding 1 teaspoon of cinnamon, and also substituted one of the egsg for ground flax and water to just try it out. I also added about 1/4 cup more almond meal since mine seemed a little runny. These are super moist and SO good for you!

  2. ellens says

    been hearing gluten free and it sounds like a good thing. ths muffin recipe at altitude (guessing here) but if flour is the reg solution wouldn’t almond flour be the gluten free solution to fallen centers?

  3. Judy Gregory says

    i’m kinda new to the paleo concept and can’t help but wonder how bakibg powder and soda fit the equation. wouldn’t it be better to take the same mix and make it into a bar type snack?

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