Muffins are a constant around here. The kids seem to love them, no matter the ingredients (we like to use pumpkin, butternut squash, bananas and other things), they are a healthy breakfast, snack, lunch (I put them in Matthew’s lunchbox instead of a sandwich because he is gluten free), and sometimes even dinner–last Friday night we had these muffins, homemade hash browns and locally made bacon.
They were the first thing I knew I had to learn to make gluten-free because I love them too. I’ve been fiddling with this recipe and I think it’s pretty good now. The kids are gobbling them up as we speak:
Yummy Molasses Muffins
1 single serving cup of unsweetened applesauce
1/3 cup molasses
1 cup plain yogurt
3/4 cup ground flax
1/2 tsp salt
1 tsp vanilla
1-2 tsp grated orange zest
1 cup chopped dates
1/3 cup local honey or pure maple syrup
1/3 cup oat bran
2/3 cup + 1/4 cup Bob’s Red Mill All Purpose GF flour
3/4 tsp xanthan gum
1 tsp baking soda
1/2 tsp cinnamon
Blend the first 9 ingredients together. Then in another bowl, mix the dry ingredients. Blend the wet and dry ingredients together and then transfer to greased muffin cups. I used coconut oil for this–I am very new to this oil. As a matter of fact, that was the first time I used it for anything!!
So there you have it, these are pretty much ALL ingredients that I feel pretty darn good about, especially when they are organic, which the applesauce, flax and yogurt were. And when everybody in the house happily gobbles them up, I feel even better about them.
PS–if you want to make them, but you don’t have to go gluten-free, just use 2/3 cup + 1/4 cup of whatever flour you choose, and omit the xanthan gum.