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!
- 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 maple syrup
- 1 teaspoon vanilla
- 1/8 teaspoon sea salt
- ½ cup chopped walnuts (optional)
- Preheat your oven to 350° F
- Mix all dry ingredients in one bowl
- Mix all wet ingredients in another bowl
- Combine the wet and dry ingredients
- Grease a muffin pan
- Fill the muffin cups about ½ full
- Bake for 20-25 minutes, or until a toothpick comes out clean
- Let cool for 10 minutes, then remove to a cooling rack