Gluten Free Muffins {banana, apple, blueberry, zucchini}

Our family has been gluten-free for a few years now, and while we are now happy to live without bread products for the most part, we still enjoy it every now and again. And these gluten-free muffins are soft and delicious, perfect for our chilly days here in Michigan.

(seriously….spring is coming soon, right?!)

gluten free muffin

One of the best things about this muffin is that it is so versatile. We’ve made them with mashed bananas, shredded zucchini and carrots, applesauce, and blueberries.

gluten free muffin

They rise well, very reminiscent of their wheat counterpart, and remain fluffy instead of dense like many gluten-free products tend to be. The trick, I believe, in keeping them so light, yet moist, is using the yogurt or kefir.

gluten free muffin

We have also successfully made this as a bread, though the smaller the loaf pan, the better it rises. The loaf above was a mini loaf, taking only a few minutes longer than the muffins of the same batch.

Gluten Free Muffins {banana, apple, blueberry, zucchini}
Author: 
Recipe type: Gluten Free Muffins
breads and grains
 
Ingredients
  • ⅔ cup sorghum flour
  • ⅔ cup brown rice flour
  • ⅔ cup tapioca flour
  • ⅔ cup whole cane sugar (sucanat or rapadura)
  • ¾ tsp xanthan gum
  • 2 tsp baking powder (aluminum free)
  • ¾ tsp baking soda
  • 2 tsp pumpkin spice OR cinnamon
  • ½ tsp sea salt
  • 1 cup whole plain yogurt OR kefir
  • 1 egg
  • 5 Tbsp melted coconut oil (or butter)
  • 2 ripe bananas, mashed
  • (you can also use 1 cup applesauce, blueberries, or 2 cups shredded zucchini/carrots)
Method of Preparation
  1. Preheat oven to 375 degrees and grease muffin tin.
  2. Combine all of the dry ingredients in a stand mixer or large bowl.
  3. In a second bowl, stir together the yogurt (or kefir) egg, coconut oil (or butter), along with your choice of fruit/veggie.
  4. Pour the wet ingredients into the dry ingredient bowl and stir gently until well combined.
  5. Fill muffin tin ⅔ full and bake for 20-25 minutes or until a toothpick comes out clean.
  6. Let cool for a couple of minutes and transfer to a cooling rack. or eat them warm with some nice grass-fed butter.

*recipe adapted from Gluten Free Mommy’s Carrot Zucchini Muffin

gluten free muffin



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About donielle

Donielle is a natural momma of two, lover of real foods, and owner and editor of Grand Rapids Natural Living and Naturally Knocked Up. You can usually find her in the kitchen whipping up some nourishing foods, cuddled on the couch reading books to the littles, avoiding the laundry and Mt. Saint Dishes, or tapping away on the laptop. Her husband puts up with her sometimes crazy "hippie" ways, but loves her regardless. Welcome to my home away from home.

Comments

  1. I’ve always been hesitant to use xanthan gum. Do you know much about it? I’m always nervous about the “gums.”

    • I know enough to know that it isn’t fantastic. :-) But I also don’t think it’s the worst thing ever either. A couple people I know say they think it’s possible that they react to it, but none of us here have any issues, and since I only use it once a month or so, I’m fine with it. I just haven’t found anything else that works like it does! I’ve heard guar is better, but I haven’t played around with it at all.

  2. LOL! C’était vraiment drôle!

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