Gluten and refined sugar free perfect muffins that can be easily altered to any flavours you wish. Doesn't that sound almost too good? It sure is good and doable! I'll show you a gluten free whole foods muffin formula that will work every time with any ingredients.
Gluten free baking can be tricky, especially if you want to eat whole foods and not to use any flour mixes that might contain stuff you don't know what they are. When it comes to muffins, you can stop experimenting with recipes, I've got the best, the perfect, the unbeatable recipe that I'm going to share with you right now.
The basics of the recipe are 3 eggs, 100 g of fat, 1 dl sugar, 3 dl flour, 1,5 tsp baking powder and 3 dl of fruit, berries or vegetables (units are converted in the recipe).
The egg part is pretty straight forward, no need for explanations or tips.
The fat can be melted butter or coconut oil or vegetable oil (I prefer olive oil).
Sugar is naturally coconut sugar or maple syrup.
I usually use gluten free oat flour. For the rhubarb raspberry muffins I choose buckwheat which goes pretty well in sweet baking too. Every time I post a recipe with buckwheat, I receive at least one email asking if the end product tastes like buckwheat. Well, it's buckwheat, be prepared that it tastes what it is. 🙂
Ok, back on track and to the veggie part of the recipe where all the beauty of it lies. It can be pureed fruit, fresh or frozen berries, grated or pureed vegetables like carrots or pumpkin. Just something to make the muffins tasty and moist. One of my favourite muffins are beetroot and chocolate muffins. How the muffins raise depends on the ingredients you choose and you might need to alter the recipe a bit what it comes to the amount of flour or sweetener. The consistency of the batter has to be pretty runny, you should to be able to almost to pour the batter in a muffin tin. Just almost.
There it is, the formula for the best gluten free muffins that will work every time.
Rhubarb Raspberry Muffins Recipe
Makes app. 12
- 3 eggs
- 100 g / 3,5 ounces melted butter
- 0,5 dl / ⅕ cup coconut sugar
- 3 dl / 2 + ⅕ cup buckwheat flour
- 1,5 tsp baking powder
- 100 g / 3,5 ounces raspberries frozen or fresh
- 300 g / 10,5 ounces rhubarb
- Preheat oven to 175ºC / 350 ºF
- In a large mixing bowl beat the eggs lightly.
- Add sugar and melted and cooled butter and whisk well.
- In a smaller bowl mix the baking powder with the buckwheat flour.
- Fold the flour in the egg and butter mixture.
- Wash and peel the rhubarb stalks and cut them in 1 cm / ¼ inch thick slices.
- Mix the rhubarb slices and raspberries in the muffin batter. In you use frozen berries make sure they are still completely frozen when added to batter. and work pretty fast that you get the muffins in the oven while the berries are still frozen.
- Divide the batter in muffin tin lined with muffin papers and bake for about 25 minutes.
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