Her recipe sounded wonderful and I specially liked that she said it was very 'changeable- friendly'.
Since I was eager to try her recipe and didn't have all the same ingredients I substituted with what I had .... and the resulting muffins were SOOOO GOOD ! I LOVE them !!!
Even my husband, who does not like muffins and eats gluten, loved these muffins and told me to make them often !
I will give you Amanda's recipe (which she graciously gave me permission to share) and my adaption as well.... Choose one or the other , mix and match or adapt to your own special needs ... I'm sure you will be as delighted with the result as I was.
Not only are these muffins delicious, they are as healthy and nourishing as you make them and a go-anywhere snack.
Just a thought -- if you make your own changes and are happy with the result, how about sharing your recipe here in the comment section ... Let's see how many variations we can come up with!
Amanda's Muffins (gluten-free, sugar free and low in fat)
- nonstick cooking spray
- 3/4 cup Almond flour (meal)
- 3/4 cup Brown rice flour
- 1/2 cup xylitol (and all natural alternative sweetner - its even good for your teeth)
- 1/2 teaspoon baking soda
- 1/2 teaspoon teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon coarse salt
- 1/2 cup old-fashioned rolled oats (gluten-free)
- 1/2 cup steel cut oats (gluten-free)
- 1/4 cup flax seed
- 1/2 cup raisins
- 3 tablespoons extra-virgin olive oil
- 1 large egg
- 1/3 cup unsweetened vanilla almond milk
- 4 medium carrots shredded
- 1 medium ripe banana , mashed
- 1. Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flours, xylitol, baking soda, baking powder, spices and salt until there are no lumps. Stir in oats, flax, and raisins. Add oil, egg, milk, carrots and banana and stir until blended.
- Fill each muffin cup with 1/4 cup batter , ( I use large ice-cream scoop). Bake until a toothpick inserted in center of a muffin come out clean, 23-25 minutes. Serve muffins warm or a room temperature. (To store, keep in an airtight container, up to 3 days) Enjoy them as they are with a pat of butter or a dollop of cream cheese for a decadent treat!
My Version Muffins - (Julie's)
- 1/2 cup ground almonds (or almond meal)
- 1/3 cup ground sunflower seeds
- 1/4 cup ground flax seeds
- 3/4 cup brown rice flour
- 1/4 cup white corn flour
- 1/4 cup millet flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup sweetened dried cranberries
- 1/2 cup grated carrots
- 3 tbsp. oil (I use grape seed oil or olive oil)
- 1/2 cup whole milk
- 2 large eggs
- 2 small or one med/large banana
- Blend well together almond flour, ground sunflower sees, ground flax seeds, brown rice flour, white corn flour, millet flour, salt, baking powder, baking soda, spices , sugars
- In blender put ripe bananas, oil, milk and eggs, and mix until smooth.
- Pour liquid into mixer bowl and then add the dry ingredients ... Mix on low until well blended
- Add sweetened dried cranberries and grated carrots.
- Divide batter between 12 sprayed muffin cups
- Bake at 400 degrees for about 20-25 minutes until nicely browned.
Helpful tips - I cut down the time needed to mix up this recipe by pre-grating carrots and freezing them in 1/2 cup amounts in small zip-lock baggies. Also watch for grocery store specials on ripe bananas... Last time I got a bag of 24 bananas for 99 cents ! Not one of them was overripe or bad. I put them -with peel on - in a plastic bag in the freezer and they are perfect to pull out when a recipe calls for bananas. It takes only a few minutes to thaw them enough to allow easy peeling and pre-frozen bananas mash so nicely.