Whether you are buying or baking your own, finding a great tasting, low glycemic, longer-lasting Gluten Free muffin with tantalizing texture and great taste that won't go stale overnight is a long process of trial and error. Top quality organic, whole grain, gluten-free, wheat-free ingredients are expensive so it's important the recipe works.
Here's one of mine that I've tried and tested for you to spare you the trouble and wasted expense. This recipe offers up a fluffy, wonderfully textured, full-flavored muffin that can be served with any meal. It's perfect for breakfast, lunch or dinner and delicious with butter, honey, goat butter, or with a savory goat's cheese. Try it with a salad or soup or along with a slow cooked stew. This recipe is Gluten Free, Low Glycemic, and loaded with whole grains and sustaining nutrients.
Whole Grain Gluten Free Chunky Nut and Date Muffins
- 1/8 cup Bob's Red Mill Organic Whole Grain Amaranth Flour * [If you don't like the 'earthy' flavor of Amaranth, substitute it out for one of the other grains or try coconut flour].
- 1/4 cup Bob's Red Mill Garbanzo Fava Bean Flour
- 1/4 cup Bob's Red Mill Organic Whole Grain Buckwheat
- 1/4 cup Bob's Red Mill Whole Ground Flaxseed Meal
- 1/2 cup Bob's Red Mill Whole Grain Brown Rice Flour
- 1/2 Cup Bob's Red Mill Oat Bran
- 1/2 tsp Xanthan Gum
- 1 tsp Baking Soda
- 1 tsp Salt
- 1/2 cup Organic Brown Rice Syrup
- 1/4 cup Organic Date Syrup
- 1/2 cup Coconut Oil [I use La Tourangelle, Virgin Unrefined ]
- 2 tsp vanilla extract
- 1/4 cup HOT water [not boiling, you might need a bit more to keep the batter loose, not sticky]
- 2 extra large organic eggs, beaten first then added
- 1 cup Bob's Red Mill GF Old Fashioned Rolled Oats
- 1/2 cup Walnuts and Pecans loosely chopped [ feel free to add more if you like ]
- 1/2 cup Organic Deglet Dates, chopped
- Preheat oven to 350. Grease muffin tins with coconut oil [or butter or whatever you prefer].
- In a medium bowl, measure and mix together all the dry ingredients. Note: This recipe can be made with or without salt.
- In another medium bowl, mix all the wet ingredients. Then add dry ingredients to the wet - a bit at time, not all in one go, stirring in between.
- Depending on consistency, add approximately 1 cup Rolled oats - you might need more, or less. Then add chopped nuts and chopped dates.
- For small and medium size muffins cook for approx 12 minutes, check to make sure muffin is nicely brown on top.
- For larger muffins, cook for approx 15 minutes until muffin top is nicely brown.
- Nut allergies: This recipe can be made without nuts, just substitute more chopped dates to the batter.
To keep your Gluten Free muffins fresh for longer, wrap each muffin individually in wax paper and keep in a glass container with lid. If freezing, wrap muffins in aluminum foil and place in freezer bag. [I know, it's lots of wrapping but this Gluten Free Treat will stay moist and fluffy for longer].