MMMMmmmm Muffins

Have I mentioned I like baked goods? MMMmmmmm Hot from the oven, yummy, fluffy, baked goods. With my eating plan cutting out all wheat and sugar, it has put a big dent in my enjoyment of baked goods. This isn't just a gluten free thing, it's a no wheat thing so gluten free flours are out. 

I have found a way to make cookies, both baked and no-bake but I wanted more. This morning I jumped into muffin making with both feet, and by am I glad I did! YUM!

These muffins use buckwheat flour, which is not a wheat, surprisingly. Buckwheat is made from the seeds of a fruit which are in the same family as rhubarb. See this wikipedia link for more info: Buckwheat. Since it isn't a wheat there is no gluten in it naturally. I am eating for heath these days and buckwheat seems much healthier to me than overly processed wheat. 

I also used almond meal or flour and some gluten free oats. These 2 ingredients made the muffins more dense and hearty than what we made in my Rum Cake Donut Muffin recipe.

To replace the sugar, I used Xylitol and Stevia. Both of these sweeteners are natural and do not include chemicals. Stevia is an herb and Xylitol is made from birch. Neither of these sweeteners raise blood sugar nor impact the pancreas. 

Taking all of that in mind, here is the recipe.  

Note that the buckwheat will make them dark. The batter will be dark and the muffin will be dark. But the flavor is great. Give them a try!  


Healthy Muffins (makes 32 mini muffins)

1/2 cup organic buckwheat flour
1/2 cup almond meal or flour
¾ cup gluten-free oats 
1-½ teaspoon baking powder
½ teaspoon salt
¾ teaspoon nutmeg
¾ teaspoon cinnamon

⅓ cup coconut oil
½ cup organic birch Xylitol
1 packet Stevia
1 egg (for vegan, substitute a flax egg)
¾ cup almond milk (or coconut or hemp)

Preheat the oven to 350º. Whisk together the flours, oats, baking powder, salt, nutmeg, and cinnamon.

In a separate bowl, add coconut oil, sugar, egg, and milk. Mix to combine until thoroughly blended.

Add dry ingredients to wet ingredients and stir only to combine.

Coat your muffin pan with a little coconut oil cooking spray and scoop the batter evenly among the cups. I filled a 24 mini-muffin tin and had enough for another 8.

Bake at 350 degrees for 8-12 minutes. The muffin should spring back when you lightly touch the top.

Let the muffins cool for about 10 minutes in the pan. Remove from pan and allow them to cool another half hour or so. 

Topping

Ingredients: 
3 Tablespoons Earth Balance "butter"

3 Tablespoons Xylitol or 1 teaspoon Stevia
2 teaspoons cinnamon

Melt the butter in a microwave safe bowl or on the stove. Mix the sweetener and cinnamon in a second bowl. Quickly dip the muffins in the butter and then roll them in the sweetened cinnamon. I just did the tops but you can do the whole muffin if you want--you just may need to double your topping recipe to cover all the muffins.

Tap off any excess cinnamon and they are ready to eat. 

I am loving the fact that I don't need flour or sugar to make a yummy treat. Hope you enjoy them too! 

Laureen