Breakfast Muffins (Customizable & Gluten Free)
|Prep time||20 minutes|
|Cook time||45 minutes|
|Total time||1 hours, 5 minutes|
|By author||adapted from Gluten Free Girl|
- 315g brown rice flour
- 315g oat flour
- 35g flax meal
- 150g tapioca flour
- 150g white rice flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 180g dark brown sugar
- 1 teaspoon salt
- 2 large eggs
- 300g buttermilk
- 100g apple sauce
- 1 cup toasted chopped walnuts
- 1 cup mixture of raisins or any dried fruit
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
This is a GREAT gluten free muffin recipe because it's so adaptable, something rarely found at high-altitude. But a small change in the program, as you must weight the ingredients (like Alton Brown always explains to us) and you can replace the whole grain flours, the sweetener, the milk, the oil, fruit and walnuts with any replacement of your choice just as long as you substitute by weight of the other ingredient of your choice. So if you do not like apple sauce, replace it with 100 grams of butter or grapeseed oil, or other fat.
Shauna of Gluten Free Girl, has made these muffins with a slightly different multi-grain flour blend each time. She has made them with different sweeteners such as sucanat and coconut sugar instead of dark brown sugar, has used soy milk and rice milk instead of buttermilk, and has used olive oil, coconut oil, melted butter and grapeseed oil instead of the apple sauce, as I preferred. Shauna has used a chia seed slurry (1 teaspoon of ground chia seeds and 3 tablespoons of hot water for every 1 egg) to make egg-free batter and has added a variety of fruits and nuts.
As Shana explained, each muffin will have a slightly different flavor but all are still moist with a hearty structure and still very tasty. But make sure you do not mix heavy flours together such as buckwheat flour and oat flour as this makes for a crumbly muffin. So have fun experimenting with different whole grains flours and starches, or follow this recipe for more neutral muffin flavor.