Muffins are such a comfort food for me. I don’t eat them that often, but every so often I really REALLY feel like eating a muffin, and if I don’t have one on hand then I feel kinda bummed 🙁 You see, I just love a freshly warmed muffin, sliced in half with butter melting into it. So good!
When I first started eating gluten free I was making muffins out of almond flour. I liked them at first, but after a while I started feeling like the almond flour was too heavy for me. I dabbled a little in coconut flour, but I really didn’t like it and I felt very uncomfortable with the amount of fiber that coconut flour contains (if you’ve ever read Fiber Menace you will understand why too much fiber can be bad for you).
So……I’ve been experimenting with a mix of gluten free flours to find something that I think works well for muffins. I’ve kept some almond flour because I think it lends a nice firmness to the muffins and gives them structure, but I’ve also added some white rice flour, amaranth flour and arrowroot. I’m very happy with this gluten-free flour mix for muffins. I’ve made them many times now and they turn out great every time. They hold together well and have a nice light, springy texture without being too fluffy or dry and crumbly.
They also freeze really well. I make a batch of a dozen and freeze them in zip lock freezer bags. I gently lay them in the freezer to make sure they’re not squashing one another, and I squeeze all of the air out of the bag before I seal it. When I anticipate that I’m going to want a muffin, I pull one out and either let it defrost on the counter and then put it in the oven briefly to warm it through, or I turn the oven on low and defrost it in the oven. Either way, I like to eat them warm!
A note on the sweetness of these muffins: I only use 4 tablespoons (1/4 cup) of whole, unrefined sugar. This makes it plenty sweet enough for me, especially with the raisins, but I have a very low tolerance for sugar and try to minimize it as much as possible. If you feel you need to add a little more sugar then go for it….but try not to 🙂
1 ½ cups almond flour
½ cup white rice flour
½ cup amaranth flour (or sometimes I use sorghum flour)
2 tablespoons arrowroot powder
4 tablespoons Sucanat or coconut palm sugar
½ teaspoon sea salt (less if you’re using salted butter)*
2 teaspoon baking powder
1 tablespoon cinnamon
½ cup raisins
1 medium carrot, grated (about ¾ cup)
1 medium zucchini, grated (about 1 cup)
¼ cup oil, softened/melted (butter or palm shortening)
2 large or extra large eggs
1 ¼ cups milk of your choice (I prefer to use 50:50 coconut milk/water)
1. Preheat oven to 350F
2. Mix all dry ingredients together in a large bowl.
3. Mix in the raisins, grated carrot and grated zucchini.
4. Add the oil, eggs and milk. Mix until all ingredients are combined.
5. Spoon mixture into greased muffin tins
6. Bake at 350F for 25-28 minutes.
Makes 12 muffins
*Note: I use palm shortening instead of butter (because I can’t have dairy at the moment), but palm shortening is unsalted. If you’re using salted butter then use less salt – maybe 1/4 teaspoon instead of 1/2 teaspoon.
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