It took me quite awhile to perfect my gluten free pancake recipe. Moving on to muffins was a little easier since I had a better knowledge of how these alternative flours work together. Three times is a charm because the last batch I made turned out great. These muffins are free of gluten and refined sugars. I used brown rice syrup and stevia. The raisins add a nice sweet bite but overall these muffins do not have an overly sweet taste. The flax, buckwheat, and oat bran provide a good source of fiber so these muffins will help keep you satisfied throughout the morning. They also contain a good source of protein from the eggs and Greek yogurt.
Ingredients:
Dry ingredients
1/2 cup buckwheat flour
1/2 cup ground flax seed
1/4 cup oat bran
1/4 sorghum flour
2 Tbs tapioca starch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 pure vanilla powder
4 packets stevia (I use NuNaturals)
Pinch of salt
Wet Ingredients
3/4 cup almond milk
1/2 plain Greek yogurt (used 2%)
2 Tbs grapeseed oil
1 egg
1/4 egg whites
Add-Ins
3/4 cup grated carrot
1/2 cup golden raisins
Directions
Preheat oven to 350℉
In a large bowl, sift together all dry ingredients and gently mix until flour has a uniform color.
In another medium bowl, whisk together all of your wet ingredients.
Pour the wet into the dry and mix well until there are no lumps.
Add in the carrots and raisins and mix well to distribute evenly.
Scoop into a greased or lined muffin pan and bake for about 20-23 minutes or until done.
Enjoy these muffins on their own or add a little butter (Earth Balance) or jam. I eat one with my eggs in the morning for a little treat.
Happy and healthy eating :)
