A few weeks ago a friend sent a Gluten-Free Muffin recipe. Knowing that our gluten-free daughter-in-law would be visiting, we baked a couple of batches and boy, were they good!
In fact, they were so good that I did not even have time to take pictures to share with you. I turned around and they were gone – all that were left were the crumbs!
So, since our son and his wife are visiting again this weekend, two more batches were baked. This time, though, wanting to be able to get some pictures before they were eaten, I tucked them in the back of the refrigerator – you know, where everything goes unnoticed and is forgotten!
Biding my time, I finally had my chance – all the fellas were outside working on the basement expansion and I pulled the muffins out of the fridge – resisting the temptation to eat one (or two, or, heaven forbid, even three). I have to tell you, the temptation was strong to help myself!
As I type this, I am sitting with a cup of coffee and well, excuse me, I need to go get a muffin 😉
Now, back to the recipe…
The original recipe called for blueberries and I love blueberries! But, my freezer did not magically spit them out when I went a looking but it did have strawberries to offer. Substitution, here we come!
No matter, blueberries or strawberries, these were a hit – use what you have, after all, they are gluten-free and delicious!
I made the Gluten-Free Strawberry Muffins using honey and sucanat and both were delicious. If you prefer a sweeter muffin, increase the sweetener as indicated on the recipe.
These muffins, like almost any muffins, are delicious with breakfast, lunch, dinner, a bowl of soup or just eat them alone as a snack – or if you are like me splurge and eat as many as you can before anyone sees you! I don’t know about you, but around here, there always seem to be lots of eyes ready to catch those who sneak food! 😉
- 2 c. almond flour
- 2 eggs
- 2 egg whites
- ¼ c. honey or sucanat (may use ½ c. if sweeter muffins are desired)
- ½ tsp baking soda
- 1 Tbsp apple cider vinegar
- dash of salt
- 1 tsp vanilla (make your own!)
- 2 Tbsp coconut oil
- 1½ c. strawberries or blueberries
I buy all my real salt and spices from my affiliate partner Starwest Botanicals because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.
- Preheat oven to 350 F.
- Mix all ingredients - except berries - together with hand mixer or food processor until smooth.
- Once completely mixed, gently fold in the berries.
- Spray muffin tin with a healthy non-stick spray.
- Evenly scoop the batter into the muffin tin.
- Bake for 30 minutes or until knife inserted comes out clean.
- Remove from oven and place on cooling rack.