I love a good muffin for breakfast. Topped with almond butter and a cup of coffee and I’m happy. Recently I shared my favorite all-purpose gluten-free flour mix and asked what you would make with it. I decided not only would I send three people some of my flour, but I would also post a recipe for their gluten-free desire. Today it’s a good muffin for breakfast for Laura.
Laura Guy says:
Well, your pancakes sound mighty delicious! But I think my first experiment with gluten-free flour would probably involve a healthy muffin recipe – possibly involving pumpkin. I love muffins for a quick breakfast or nutritious snack, so a muffin loaded with nuts and fruits (blueberries, cranberries, etc.) is something I’ve really missed since going gluten-free.
Well, these aren’t exactly pumpkin, but pumpkin could definitely be substituted. You may remember sometime back I received a huge box of local sweet potatoes as a “thank you” for doing some volunteer work for Frank Ruston Elementary. I’m still working through those sweet potatoes! They have been in my garage where it’s dark and cool for three months. I left them unwashed so moisture wouldn’t cause them to spoil and they have been feeding us all winter long.
So here is a nice muffin recipe loaded with sweet potatoes, apples, dried figs and pecans. Mmmm, so good. Maybe not the most photogenic little guys, but tasty nonetheless. With only two tablespoons of fat (I chose to use olive oil), they are figure friendly, too. The best part is you can ditch the sweet potatoes and use carrots. Or use pears instead of apples. Or zucchini. Or bananas. Or…
Everything about this recipe is versatile. You could even use regular wheat flour instead of gluten-free. After all, this recipe was adapted from a whole wheat muffin recipe. Just substitute 1:1. The only thing that I might suggest is if you use something like pureed sweet potatoes or pumpkin that you reduce the eggs. So, if you use 1 cup of pureed pumpkin instead of grated sweet potatoes, just use 2 eggs instead of 3. I haven’t tried it, but that’s what I would do.
I hope this works for you, Laura!
Gluten-Free Sweet Potato and Apple Muffins
Dry Ingredients:
2 cups all-purpose gluten-free flour
1 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Wet Ingredients:
3 eggs
2/3 cup honey
1/4 cup applesauce
2 tablespoons olive oil
1 teaspoon vanilla
Secret Ingredients:
1 grated apple
1 grated sweet potato
Optional:
1/2 cup chopped dried figs
1/2 cup chopped pecans
Preheat oven to 350 degrees. Combine “dry” ingredients together in a medium sized bowl. In a separate bowl, combine the “wet” ingredients. Pour the wet ingredients into the dry and combine. Stir in the “secret ingredients and the “optional” ingredients, if using.
Line 18 muffin cups with paper liners (unbleached, if possible). Pour 1/4 cup muffin batter into each tin cup. Bake for 20 minutes. Remove, cool and serve.
