Gluten-free muffins taste like any other amazing muffin, but less sticky and cakey….and this is how they digest, too. So many people suffer from bloating, cramping, headaches, brain fog, joint pain and inflammation. And, most of these sufferers haven’t considered that the undigested protein in gluten could be the problem.
So, I avoid gluten as a precautionary measure in my house. None of my family is celiac but we could be sensitive to gluten, so I bake without it and nobody even knows.
As always, when I eliminate an ingredient from my, or a client’s, diet, I replace it with another. In my pantry, I have swapped white and whole wheat flours for almond, coconut, chickpea and oat flours.
If you are looking for a healthy muffin that tastes great AND might be easier for you to digest, this one might be it.
2 organic eggs
1/4 C maple syrup
1/2 C almond milk
1 Tbsp melted coconut oil
1 tsp vanilla extract
2 tsp apple cider vinegar
1 C oat flour
1 C blanched almond flour
1/4 tsp cinnamon
3/4 tsp baking soda
1/4 tsp salt
rind from 1/2 lemon, plus juice
1/2 C fresh or frozen blueberries
organic coconut sugar for garnish (optional)
Combine the first 6 wet ingredients in the bowl. Mix well, then add in the dry ingredients. Stir in the lemon rind, lemon juice and blueberries. Scoop batter into 12 lined muffin tins, 3/4 full. Sprinkle with a bit of coconut sugar and bake at 350F for 25 mins. Allow to cool before serving.