Friday, January 28, 2011

Stella's gluten-free/egg-free/dairy-free morning muffins

By Liv

Coming up with a tasty GF/EF/DF breakfast option for a toddler is tricky. I stumbled upon a recipe for morning muffins and decided to use it as a framework to create my own version. The result? Fruity, crunchy, nutty, gooey, cakey deliciousness. And the best part is that Stella loves them!

Stella's Morning Muffins

  • 1 cup maple syrup
  • 2 1/4 cups gluten-free all purpose flour mix (if your mix contains xanthan gum or guar gum don't add the additional 1 teaspoon gum to the recipe)
  • 1 teaspoon guar gum OR xanthan gum
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups grated carrots (about 4 large carrots)
  • 1 large peeled and shredded apple
  • 8 ounces drained, crushed pineapple
  • 1 ripe banana, mashed
  • 3/4 cups raisins, chopped dates or other type of chopped dried fruit
  • 1/2 cup shredded coconut
  • 1/2 cup toasted almonds, blended to a coarse powder in blender or food processor
  • 4 1/2 teaspoons Ener-G egg replacer
  • 1/2 cup canola, vegetable or coconut oil
  • 1 1/2 teaspoon vanilla

Preheat oven to 350° F / 176° C

Grease standard muffin pan or line with paper muffin cup liners.

In a large mixing bowl combine sugar, gluten-free flour blend, cinnamon, baking soda, baking powder, Ener-G, and salt. Use a large whisk to thoroughly combine.

In a separate large bowl combine shredded carrots, apples, banana, crushed pineapple, raisins (or other dried fruit), coconut and almonds. Stir to thoroughly mix.

Add the fruit/vegetable/seed mixture to the dry ingredients followed by the oil and vanilla. Beat the mixture to thoroughly combine ingredients.

Fill muffin cups about 3/4 full. Bake in preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Yield: About 2 dozen standard size muffins

1 comment:

  1. Glad to see the oil is reduced in addition to the sugar. These should be better. Thanks Edith