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The Best Gluten-Free Muffins EVER (With Apples)

Debra Redalia

 


 
Over the years I’ve tried a lot of gluten-free recipes. Many of them were just not worth eating.

But these muffins are sweet without any sweetener, soft and fluffy, and have the texture of a wheat muffin with no wheat. You could put a plate of these on a table for people who eat wheat-and-white-sugar and all they would say is, “These are the BEST muffins! Wow! Where did you get these.?!?!!?”

Really.

And they are made of wholefood ingredients.

They contain coconut, apples, and carrots, but like a carrot cake, you don’t taste any of them. It’s just delicious.

Mine aren’t orange because I used the white carrots that come in the bunch of “rainbow carrots.”

This is a fabulous “basic” muffin that you can vary to your heart’s content. Add spices, nuts and seeds, dried fruits or anything you want. You can leave out the chia seeds, but they add nutrients, so I like to include them. But they aren’t part of the basic structure of the muffin.

OK. Let’s get to the recipe. (You’ll LOVE these!)

Ingredients:

  • 1/4 cup melted butter or coconut oil
  • 1 cup grated carrots (3 medium carrots)
  • 1 cup grated apples (2 medium apples)
  • 1/4 cup coconut flour
  • 1/2 cup shredded coconut
  • 1 tablespoon chia seeds
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 4 eggs
  • 1/2 teaspoon vanilla

 
Instructions:

  1. Preheat oven to 350 degrees F.
  2. Melt the butter or coconut oil in a small pan and set aside to cool.
  3. Peel and grate the carrots and apples, using the smell grater on a box grater. I peeled the apples whole and then grated around the core. Grate the apples over a bowl to catch the juice, and use the juice in the recipe.
  4. In a small bowl, combine the coconut flour, shredded coconut, chia seeds, baking soda and salt.
  5. In a large bowl, whisk the eggs for about a minute to combine whites and yolks, then add the grated apples and carrots and vanilla and stir.
  6. Pour the dry ingredients from the small bowl into the wet ingredients in the big bowl. And stir until combined.
  7. Put muffin liners into a standard muffin tin, and divide the batter between the 12 muffin cups.
  8. Bake for 30 minutes.
  9. Test for doneness with a toothpick.

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I use USA Pans Muffin Pans that are lined with clear silicone to make them non-stick. Muffins just fall right out.