Ok, lets get real, I don't restrict myself from gluten and dairy, but I do tend to minimize them (to help reduce inflammation, digestive upsets, hormone imbalances etc.) and with that I get to be creative. I consider gluten/dairy free to be an opportunity to experiment in the kitchen and that is one of my favourite things in the whole wide world!
This recipe is inspired by one of the BEST chefs making GF goods, Tartine's Elizabeth Prueitt, from her cookbook Tartine All Day. I have made these muffins a hundred times, and believe me they are such a crowd pleaser. They are essentially a yummy moist flavourful bran muffin, but no gluten, no dairy, low sugar and full of fiber.
I've made these with apple, with carrot, with blueberries with raisons, with banana- they can truly do it all. Let me know what combo you do! Enjoy!
- ½ cup coconut sugar
- 2 Tbs molasses
- 3 eggs
- 1 ¼ cups of coconut water
- 1/3 cup olive oil or melted coconut oil
- 1 1/3 cup ground flaxseeds
- 3 tsp psyllium husks (or more flax)
- 1 cup oat flour
- 1/3 cup ground almond or oat flour
- 2 tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- 1 cup blueberries (or apple, carrot etc.)
- ¾ cup raisons (optional)
Line muffin tin with paper or silicone liners. Preheat the oven to 350 F.
In a large bowl, whisk together sugar, molasses, and eggs until fully incorporated.
Add coconut water and oil to egg mixture, whisk to blend, and then mix in the flax and psyllium. Set aside for 5 minutes to let the flax soften.
In another bowl, combine flour, baking soda, cinnamon and salt, mix well. Slowly add the flax mixture to the dry ingredients, and stir till blended.
Fold in fruit of choice and raisons. Portion the batter into the muffin tin, filling each cup all the way full.
Bake for 35-40 minutes until muffins are golden and a toothpick comes out clean. Let cool on rack from 5 minutes, lift out the muffins and place them on the rack to cool completely.
Let me know what you think and if you come up with any fun combinations or takes on this recipe- its pretty full proof! A trick I've learned along the way with GF baking and achieving good texture/ rise, is making sure I have fresh, quality baking soda. Have fun!