Tag Archives: muffin

Almond Flour Rhubarb Muffin Recipe (gluten free)

Gluten Free Rhubarb MuffinsHello rhubarb! It’s about time I got around to baking something with this year’s crop, like simple rhubarb muffins topped with cinnamon sugar. Made with almond flour, these rhubarb muffins are hearty and incredibly moist.Almond Flour Rhubarb Muffins
Almond Flour Rhubarb Muffin Recipe (gluten free, grain free)
Muffins:
1 cup almond flour (almond meal)
1/4 cup tapioca flour (tapioca starch)
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher or fine sea salt
1 large egg, lightly beaten
1/4 cup packed brown sugar
1 tablespoon melted virgin coconut oil
1/4 cup unsweetened applesauce
1/4 teaspoon pure vanilla
1/2 cup chopped fresh rhubarb
Cinnamon-Sugar Topping:
2 teaspoons granulated sugar
1/8 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Line 6 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners. In large bowl mix almond flour, tapioca flour, baking powder, the 1/4 teaspoon cinnamon and salt. Set aside.

In medium bowl mix egg, brown sugar, coconut oil, applesauce and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Stir in rhubarb.

Divide batter among muffin cups. For the cinnamon-sugar topping, stir together granulated sugar and the 1/8 teaspoon cinnamon; sprinkle over muffin batter in cups.

Bake 20 to 25 minutes or until tops are browned. Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins. Cool completely.

Makes 6 muffins

Tips:
-The gluten free flour mix in this rhubarb muffin recipe is made by combining almond flour and tapioca starch. For best results, use a finely ground almond flour.
-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
-Be sure to use nonstick muffin papers or the muffin bottoms may stick to the paper.
-This small batch recipe makes 6 muffins, but easily doubles.Gluten Free Rhubarb MuffinMore almond flour muffin recipes:
Almond Flour Blueberry Muffin
Almond Flour Banana Muffin from Eating Clean Recipes
Double Chocolate Almond Muffins from Nutritious Eats

Gluten Free Chocolate Banana Muffin Recipe

Gluten Free Banana MuffinsThere are many reasons to like these Gluten Free Chocolate Banana Muffins, but I’m going to share my top three:
-No weird ingredients! That’s right, gluten free baking without added gums. The banana and eggs hold the muffins together beautifully.
-Only one flour is used in the recipe- gluten free oat flour. (I know you’ve seen gluten free recipes that call for 5 different types of flour. Forget that. Simplicity wins out!) Oat flour has a subtle nutty flavor and makes these muffins moist and hearty. They’re dense in a good way, not a hockey puck way.
-Double chocolate flavor from the addition of natural cocoa powder and cacao nibs. (Chocolate always makes my top three. Always.)Chocolate Banana Muffins

Gluten Free Chocolate Banana Muffin Recipe
1 1/2 cups gluten free oat flour (I used Bob’s Red Mill)
1/3 cup natural cocoa powder
1 teaspoon baking powder
1/2 teaspoon fine sea salt or kosher salt
1/4 teaspoon baking soda
2 large eggs, lightly beaten
1/3 cup melted virgin coconut oil
1/3 cup pure maple syrup
1 cup well mashed ripe banana
1/2 teaspoon pure vanilla
2 tablespoons cacao nibs

Preheat oven to 350 degrees F. Line 12 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners.

In a large bowl mix oat flour, cocoa powder, baking powder, salt and baking soda. Set aside.Cocoa Muffin IngredientsIn a medium bowl mix eggs, coconut oil, maple syrup, banana and vanilla until well blended. Add to oat flour mixture, stirring until well combined. Stir in cacao nibs.Chocolate Muffin BatterDivide batter among muffin cups. Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean. Ovens vary, so adjust bake time as needed. Cool in pan 10 minutes. Transfer to a wire cooling rack. These muffins can be served warm or completely cooled.

Makes 12 muffins

Tip: The muffins can be made gluten free by using oat flour that is gluten free such as Bob’s Red Mill. (Not all oat flour is gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

More gluten free baking recipes:
Gluten Free Banana Chocolate Chip Muffins
Gluten Free Pumpkin Chocolate Chip Muffins
Gluten Free Blueberry Muffins
Gluten Free Pumpkin Bread
Oat Flour Peanut Butter Cookies

Gluten Free Blueberry Muffin Recipe

Gluten Free Blueberry MuffinThere’s nothing better than a homemade muffin bursting with blueberries. This gluten free version of a classic blueberry muffin is lightly sweetened, incredibly moist and full of berries. It’s what your weekend breakfast has been missing.

The gluten free flour mix in this recipe is made by combining almond flour and tapioca starch. For best results, use a finely ground almond flour.

Gluten Free Blueberry Muffin Recipe
1 cup almond flour (almond meal)
1/4 cup tapioca flour (tapioca starch)
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine sea salt
1 large egg, lightly beaten
2 tablespoons organic evaporated cane sugar
1 tablespoon melted virgin coconut oil
1/4 cup unsweetened applesauce
1/2 teaspoon pure vanilla
3/4 cup frozen blueberries (do not thaw)

Preheat oven to 350 degrees F. Line 6 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners. In large bowl mix almond flour, tapioca flour, baking powder, cinnamon, ginger and salt. Set aside.

In medium bowl mix egg, sugar, coconut oil, applesauce and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Stir in frozen blueberries.

Divide batter among muffin cups. Bake 25 to 30 minutes or until tops are browned. Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins. Cool completely.

Makes 6 muffins
Almond Flour Muffins
Tips:
-Be sure to use nonstick muffin papers or the muffin bottoms may stick to the paper.

-This recipe is very lightly sweetened. If you prefer sweeter baked goods, try increasing the sugar by a tablespoon or two.

-If you opt to use fresh blueberries instead of frozen, the bake time should be less. Check the muffins at least 5 minutes earlier.

-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
Gluten Free Blueberry Muffin
More Almond Flour Muffin Recipes:
Almond Flour Pumpkin Muffin
Almond Flour Banana Muffin