A good gluten-free muffin, say what? It’s definitely one of the things you miss most where breakfast pastries are ever-present. But what if you are gluten-free?
No worries this recipe is as easy as it is delicious.
I have you covered! These muffins are delicious, healthy and are super easy to make.
You don’t have to give up favorite breakfast foods like muffins just because you can’t eat gluten. I recommend making a double batch and keeping them in the freezer. They’ll stay fresh there for a few months, but I’d be shocked if they weren’t eaten up long before that. One of my favorite ways to use these muffins is for a healthy breakfast or an afterschool snack for the kids.
You can mix everything together in the same bowl so there are even fewer dishes to wash.
I like to make this recipe best with Bob’s Red Mill products as it has proved to give the most consistent results.
You also could switch up the recipe by using add-ins. Our favorite is always what is listed .
Anyway, Be prepared these muffins are going to be a hit in your home.
Gluten-Free Paleo Morning Glory Muffins
Makes 12 muffins| Prep time 20-30 minutes | Cook time 25 minutes
Ingredients:
2 cups Bob’s Red Mill Paleo Blend flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup coconut sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
2/3 cup coconut oil
2 eggs, 1 egg yolk
2/3 cup coconut milk
1/4 cup ground flax
1/4 cup hemp hearts
1/4 cup unsweetened shredded coconut
1/2 cup chopped pecans
1 carrot, peeled and grated
1 small zucchini, peeled and grated
1 large apple, peeled and grated
Topping:
1/4 cup coconut oil
1/4 cup almond flour
1/4 cup coconut sugar
1/4 cup chopped pecans
Directions:
1. Preheat the oven to 375 degrees.
2. Fill a 12- portion nonstick muffin tin with muffin liners.
3. Mix all ingredients for the topping in a small bowl, set aside.
4. Place all dry ingredients in the bowl of a stand mixer with a paddle bowl, mix to combine.
5. Add in the coconut oil and mix until mixture resembles coarse sand.
6. Add in eggs and coconut milk. Mix until a thick dough is formed.
7. Using a spatula fold in hemp hearts, flax seeds, apple, carrot, zucchini, pecans and coconut.
8. Place dough evenly in the muffin tin.
9. Top with crumb topping.
10. Bake for 25 minutes until golden brown.
11. Cool, for 15 minutes before eating.
