Gluten Free Muffins – Good as Real Thing?

One of my favorite foods for breakfast is muffins. I think that the real way to lure me out of bed on Sunday morning is a hot plateful of them.

When I was first diagnosed with gluten intolerance, I did not even know what a muffin tasted like since gluten was a rarity in our house (due to the fact that my sister could not have gluten for many years). I had no idea what I was missing until about five years later.

Luckily, since my mother is a dedicated cook, she scouted out some of the best muffin recipes and mixes for me. At almost any meal, we could expect some new gluten-free delicacy thanks to her hard work.

She worked for many years to satisfy my craving for muffins and other gluten free foods and, I’m very grateful…

Muffins are one of the finer things in life and, for many good reasons. Their crustiness on the outside and their soft dough on the inside makes them nearly irresistible.

They almost always have delicious treats “hidden” in them, such as chocolate chips or blueberries and they always are good for breakfast or a snack. Here included are some of the best recipes and mixes so that you may enjoy my favorite treat every day of the year!

Gluten Free Banana Chocolate Muffins 

Yield: 16 muffins

Ingredients

  • 1/2 cup buckwheat flour
  • 3/4 cup almond powder (also known as almond flour)
  • 1 cup whole grain or all-purpose gluten-free flour mix
  • (For the gluten-free flour mix use 2/3 cup rice flour and 1/3 cup of a mix of cornstarch and potato starch)
  • 6 tablespoons dark cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup raw brown sugar or packed light brown sugar
  • 2 eggs
  • 1/3 cup canola or grapeseed oil
  • 1/2 cup plain low-fat yogurt or buttermilk
  • 1 teaspoon vanilla extract
  • 3 medium peeled bananas, mashed (1 1/4 cups)
  • 2/3 cup semisweet or bittersweet chocolate chips or chopped bittersweet chocolate



Directions

Preheat the oven to 350 degrees. Oil or butter muffin tins. Sift the dry ingredients into a large bowl. Pour in any bits that remain in the sifter.

In another large bowl or in the bowl of a standing mixer fitted with the whip attachment beat together the oil and sugar until creamy. Beat in the eggs and beat until incorporated, then beat in the yogurt or buttermilk, the vanilla and the mashed bananas. Add the dry ingredients and mix at low speed or whisk gently until combined. If using a mixer, scrape down the sides of the bowl and the beaters. Fold in the chocolate chips.

Using a spoon or ice cream scoop, fill muffin cups to the top. Place in the oven and bake 30 minutes, until a muffin springs back lightly when touched. Remove from the heat and if the muffins come out of the tins easily, remove from the tins and place on a rack. I like these best served warm, but if they don’t release easily allow them to cool, then remove from the tins.

Recipe courtesy NY Times

Gluten Free Blueberry Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 1 cup brown rice flour
  • ½ cup rice bran
  • 1 ½ teaspoons baking powder
  • 1 egg
  • 2 tablespoons vegetable oil
  • 1 tablespoon honey
  • ¾ cup orange juice or water
  • ½ cup blueberries

Directions

Preheat oven to 400 degrees F.  Combine flour, bran, baking powder in bowl.  Stir to mix.  Add rest of the ingredients.  Mix well.  Spoon into lightly oiled muffin cups.  Bake 12 to 15 minutes, or until brown.  Makes 9 muffins.

Recipe courtesy Celiac.com 

Gluten Free Blueberry/Lemon Muffins

Ingredients

  • 6 tablespoons softened butter
  • 3/4 cup granulated sugar
  • 1 large egg
  • 3/4 teaspoon vanilla
  • 1/2 cup sour cream
  • 2 tablespoons milk
  • 1/2 teaspoon lemon extract/flavoring
  • 1 lemon, zested
  • 1 1/4 cups gluten free flour blend {such as Pamela’s}
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • for the topping-
  • 1/4 cup granulated sugar
  • 1 lemon, zested
  • pinch cinnamon

Directions

Preheat oven to 350 degrees. Line muffin tin with 12 paper liners and set aside.

In large bowl, whip butter and sugar together until light and fluffy. Stir in egg, vanilla, sour cream, milk, lemon flavoring and lemon zest. Scrape sides and whip again. Slowly incorporate all dry ingredients, then stir in blueberries.

Spoon into prepared muffin tins. In a small bowl stir sugar, lemon zest and cinnamon together and sprinkle over top muffin batter. Bake 20 minutes or until edges are golden brown and toothpick comes out clean when inserted. Cool 5 minutes and serve warm. Or, cool to room temperature and store in airtight containers for up to 4 days.

Recipe courtesy Lauren’s Latest

If it is not possible for you to create muffins from scratch, try out a mix since its not so time-consuming -it is a simpler and quicker way of preparing them. Here are some of the most recommended brands…

King Arthur Flour Muffin Mix, Gluten Free

This is a very popular mix, due to it’s spectacular taste and excellent quality. Although it tends to stick to the pan occasionally, it still is a good mix. Especially since you can add your own ingredients to the mix such as, frozen blueberries or chocolate chips. Also, this mix won the award for the best Gluten-Free Muffin Mix out there. Wow!

Bob’s Red Mill Gluten-Free Cornbread

This is a very fine mix for people trying to lose calories as it is extremely low-fat. However, if no seasoning is added, this mix can be rather tasteless. It is a good treat when you are camping out since, it cooks in a skillet.




Since muffins are such a delicious treat, it can be great fun to prepare them (whether a mix is used or not). In fact one of my favorite hobbies is baking since, after the muffins are done, it can give a person a great sense of accomplishment and satisfaction just to sit down and enjoy their treat. Although most people probably think that baking is just for the holidays, it is my sincere belief that baking is meant for every day of the year! And with Gluten-Free muffins, calories will not build up the way they do with wheat!

image courtesy Sister72

Michelle Fecteau

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  1. Pingback: Gluten Free Pumpkin Muffins – Everyday Treat?

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