Now here’s a gluten-free healthy muffin recipe that bakes up nice and fluffy. To make it healthy, we added carrots, walnuts, flax & hemp seeds, and cut back on the sugar. You may now start your guilt-free indulgence. Healthy muffins never tasted so delicious.
Having weekend guests over? Wake them up to the smell of freshly-baked muffins. These are made with sprouted kamut flour, which happens to be gluten-free, and adds a wonderful flavor. To add texture, I shredded the carrots instead of grating them and threw in some ground flax seeds and hemp seeds for a bit of extra nutrition. This dough can be made a day or so ahead, so at breakfast you can just pour the mix into pretty baking cups and pop in the oven. Easy peasy.
MAKES 12 MUFFINS
PREHEAT OVEN 350ºF… MIX DRY INGREDIENTS
2 CUPS kamut flour
1 TB ground flax seeds
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
In a large bowl, sift dry ingredients together.
GET YOUR MIXER… MIX WET INGREDIENTS
3/4 CUP coconut-canola oil
1 CUP maple syrup
1/2 CUP yogurt
1/2 CUP applesauce
3 large eggs
1 1/2 tsp vanilla extract
On medium speed, combine the oil and maple syrup for about 2 min. Add yogurt, applesauce, mix 1 min. Add eggs one at a time with mixer running, add vanilla, mix till incorporated.
Transfer the wet ingredients to the bowl of dry ingredients—do not over-mix.
ADD TEXTURE… BAKE
2 CUPS carrots, shredded
1/2 CUP hemp seeds
3/4 CUP walnuts, chopped, toasted
Fold ingredients into the mix. Add the Paper Chef cupcake liners to a muffin pan, and divide the mixture into the 12 cavities. Bake for about 35 min, till an inserted toothpick comes out clean.
More muffin recipes:
See the complete menu and strategies for hosting weekend guests in style: 06 Three Day Party