September 14, 2012

Gluten Free Carrot and Walnut Muffins

I have a small weakness for muffins. I love just about any type of muffin and bake them frequently. There is something so comforting about sitting down with a great cup of coffee and a delicious fresh baked muffin. Growing-up my mother baked great muffins and cookies. I would wake-up to the smell of fresh baked goods, it was a great way to start the day. I have followed on this tradition with my two boys and bake with them at least once a week. Recently, after struggling with migraines and stomach issues I gave up gluten. It has had a tremendous effect on my health and I feel so much better than I did when I was eating wheat. I have been experimenting with various recipes, some of which have turned out great, while others not so much. Last week I tried a new recipe for Gluten Free Carrot and Walnut Muffins, which was delicious and very popular in my house. Here is modified recipe:
  • 3/4 cup quinoa flour or brown rice flour (I have tried it both ways and they turn out great either way)
  • 3/4 cup oat bran
  • 1/2 cup brown sugar or brown rice syrup
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/3 cup mashed banana (about 1)
  • 1/2 cup plain yogurt (I normally use non-fat Greek yogurt)
  • 1 egg (or egg substitute)
  • 2 Tbsp Cooking Oil (I have left this out and the taste is still great. It would also work with coconut oil)
  • 1/2 tsp vanilla
  • 1/2 cup shredded carrot
  • 1/2 cup chopped dates
  • 1/2 cup chopped walnuts. 
In separate bowls combine wet and dry ingredients. Combine the two mixtures and then fold in carrots, dates, and walnuts. Fill muffins cups 2/3 of the way full. Bake at 400 degrees for 18-20 minutes. Makes 12 muffins.

If you have gluten intolerance make sure to buy oat bran and quinoa flour that is gluten free. There are many types of oat bran that while they don't contain actual wheat, they are processed in facilities that also process wheat and are therefore not gluten free.


These muffins are really delicious. I have experimented a lot with this recipe and used both brown rice flour and quinoa flour and they have worked well. My two boys love these muffins and haven't noticed that they don't have wheat flour. This is definitely a recipe that I will keep making.

Recipe adapted from Bob's Red Mill package.
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