So, it seems that I’m surrounded by Gluten free folks these days.
My poor bread-loving father was diagnosed with Celiac disease five years ago. My dear friend Jules, who I spend a lot of time with, is also gluten-free. And we’ve recently brought into our crazy family life a part-time helper (“family assistant” though her title is still up in the air) named Morgan who is also hashtag-gluten-free.
(and yes, you’ll hear more about Morgan here in the days to come, and yes, you’ll adore her.)
So like it or not I seem to find myself eating #gf most of the time as well.
And most of the time I don’t mind it.
My friend Jules is a pro at gluten-free baked goods, so I asked her to share the recipe for her amazing muffins. She’s often making these and feeding my boys and sending treats home for me (though lately she’s been sending them to my dad instead because apparently she knows the way to a man’s heart.)
She passed the recipes along, and I baked up a whole big bunch and they are FANTASTIC!!
So, I thought it only proper to pass them on to you as well.
Because by now you’re probably all hashtag-gee-to-the-eff as well, right?
The first recipe is a basic applesauce muffin base, and you can add in anything you like (or nothing at all–the texture is moist and the flavor is sweet with a hint of apple and cinnamon). I added fresh raspberries and walnuts and they were wonderful.
The second recipe is for the banana muffins. Bananas are so great because you hardly need to add a thing and they’re auto-moist and sweet and yummy.
Jules said she originally found the banana muffin recipe at the lovely site, livesimply, though it may have been altered a little along the way.
Speaking of bananas, here’s a random (shocking) bit of family trivia: My own mother hates bananas. Hates…as in: Will not touch.
(I may never understand her.)
Here are the printable recipes!
The Best Gluten Free Muffins:
- 2 cups almond flour
- 3 eggs
- 1 cup unsweetened applesauce
- 1/4 cup real maple syrup
- 2 tsp. cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp vanilla extract
Preheat oven to 350 degrees
Blend the wet ingredients in a small bowl
Combine all of the dry ingredients in a medium bowl.
Combine wet and dry and mix well.
Pour batter evenly into 12 large muffins tins (it usually makes a bit more than that.)
Lake for 20-25 minutes until the tops are golden brown.
Let cool, and enjoy!!!
The Best Gluten Free Muffins: Banana
- 2 1/2 cups almond flour
- 2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 tsp. baking soda
- 3 eggs
- 1/2 cup raw honey
- 1/4 cup whole milk yogurt plain or vanilla
- 3 very ripe bananas
- 1 tsp vanilla extract
- 1/4 cup chopped walnuts
Preheat oven to 350 degrees
In a large bowl combine dry ingredients well
In a small bowl, combine wet ingredients
Add wet to dry, and mix well
Pour into lined or greased muffin tins and bake for 20-25 minutes
When toothpick comes out clean and the tops or golden brown, remove from oven
Hope you make them and love them. And share them with all of your #glutenfree friends, of course.
In comments, let me know if you are gluten-free as well. And if so: if you have Celiac, because you feel better, or what’s your #GF story?
Also: I love it when you PIN and share on social media so other folks can find my yummy recipes as well!
PS All photos taken by my handsome and talented first born, Josiah.
Side note: I encourage you to subscribe to Josiah’s hand-made web site. He only posts about once a month, but if you are a subscriber, you get a free download of a screen saver for any device you like featuring his one of his beautiful Hawaiian photographs.
YOU MAY ALSO ENJOY (My dad’s very favorite): Gluten free cinnamon rolls 😉