Apple-Pear Multigrain Muffins



Multigrain Muffins for Fall.


Today I have new muffin recipe for your gluten-free repertoire- with apples and pears, and protein rich quinoa flakes. The texture is akin to an old fashioned oat muffin. It is also vegan (I made these without eggs) and dairy-free. I used a combo of several gluten-free whole grain flours because I like my flour mix to have a nutty, protein rich blend.

Love,
Karina xox






Apple-Pear Multigrain Muffins Recipe

I had a craving for an apple oats muffin- so I used quinoa flakes in this recipe. Quinoa flakes give muffins a bit of oatmeal-like texture and heft, without the weight. 

Ingredients:

1/4 cup sorghum flour
1/4 cup GF millet flour or certified gluten-free oat flour
1/4 cup GF buckwheat flour
1/4 cup certified gluten-free cornmeal
1/4 cup quinoa flakes
1/2 cup tapioca starch or potato starch
1 tablespoon sweet rice flour or arrowroot starch
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon or gluten-free Apple Pie Spice blend
1/4 teaspoon allspice or cardamom
1/2 cup organic light brown sugar
1/2 cup organic cane sugar
2 organic free range eggs, beaten, or egg replacer for two eggs (I used Ener-G Egg Replacer)
1/4 cup light olive oil or melted coconut oil
1 medium banana, mashed well (about 1/2 cup)
1/4 teaspoon light rice vinegar
2 teaspoons bourbon vanilla
1/3 cup apple juice
1 cup peeled diced apple
1 cup peeled diced pear

Instructions: Preheat the oven to 350 degrees F. Line a twelve cup muffin tin. In a clean separate bowl, whisk together the flours, cornmeal, quinoa flakes, starches and dry ingredients. Make a well in the center and add in eggs, oil, mashed banana, vinegar, vanilla and apple juice. Beat to combine and continue beating for a minute or two until the batter is smooth. Add in the apple and pear pieces and stir by hand to combine.

Use an ice cream scoop or spoon to scoop and plop the batter into the muffin cups. The batter will reach the top of the cups- that's okay. Sprinkle with organic cane or turbinado sugar, if desired. Bake in the center of a preheated oven for about 20 to 25 minutes until the muffins are firm. Cool on a wire rack for five minutes, then turn out the muffins from the pan to keep them from getting soggy. Continue to cool on a wire rack. Wrap and bag for freezing- they reheat beautifully in the microwave (zap them only briefly).

Makes one dozen delicious gluten-free muffins. 

 Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 


TRENDING

Quinoa Salad with Pears, Baby Spinach, Pecans + Maple Vinaigrette

Image
Vegan Gluten-Free Bliss, Ya'll. And it makes a fabulous (beautiful!) Labor Day picnic offering for all your guests that shun gluten, dairy, eggs, and critters. From the archives, in the nick of time... If you're looking for a fresh idea to liven up your ho-hum salad plate, Sweetcakes, have I got a recipe for you. Light, vegan, and packed with protein, this is no ordinary bunny food. It's got quinoa. Studded with nutty, buttery chick peas and crunchy toasted pecans and succulent jewels of ripe, juicy pears. And did I mention, in a bowl licking maple vinaigrette? In fact, this is a salad even salad haters would eat. You know, those stalwart gotta have my meat and potatoes aficionados who eschew anything leafy. Who snicker at fiber. And mock carrot sticks. The sort of individual who gets misty eyed for melted butter and bacon martinis. To said individuals, salad could never be anything but rabbit chow. But this lovely mélange of flavors just might piqu...
Read more

Gluten-Free Goddess Zucchini Bread

Image
Got Zukes Galore? Sharing a favorite summer recipe here on Gluten-Free Goddess-- a cinnamon laced tea bread made with garden fresh zucchini. You'll love it. And so will everyone else. I also jotted down some batter and baking tips for ya. See below. GFG Tips on gluten-free bread baking: Here's my all-time favorite baking pan for gluten-free breads. It's a lovely glazed ceramic pan that creates steady, even heating for gluten-free batters. In other words, it's as foolproof as you can get. Find it here at Amazon:  Good Cook 9-Inch Ceramic Loaf Pan . Make sure your batter isn't cold when you put it into the oven. If you keep your flours in the fridge, for instance, this will cool down your batter quite a bit. If you find your batter is cooler than room temperature, allow the batter to rest in the pan near the pre-heating stove and let it come to room temperature before you place the bread pan in the oven to bake (I also do this with cakes sometimes). The first time...
Read more

Gluten-Free Goddess Blueberry Crisp

Image
A Summer Classic: Blueberry Crisp We had a sudden hankering. You know how it is. A craving hits that will not be denied. Insistent. Growling. Desire with an uppercase D. So I'm digging into the archives. June is here. And you start imagining fresh, juicy blueberries, nestled beneath a perfectly golden crumble of a crust, warm, the deepest purple, bubbling as you slide it- ever so gently- out of the oven and onto a cooling rack to rest and settle until you can't stand it a minute longer, breathing in the cinnamon laced aroma of a summer dessert classic. The forever glorious blueberry crisp. And this one's gluten-free. And dairy-free. No xanthan gum either- a bonus. So darling. Don't wait. Blueberry season is short and sweet. Peace + Love, Karina xox
Read more

Calabacitas Recipe with Summer Corn, Zucchini, Green Chiles and Lime

Image
This homespun summery side dish recipe has been a favorite of ours for a long, long time. Not months. Or years. But decades. And I'll tell you why. It's easy- for starters. And reason number two- it's super delicious. And reason number three? It's gluten-free. And reason four (there's a four?)... Dairy-free and vegan for all your meat-shunning soy latte sipping groovy guests.  So get your calabasitas on, dude.  And party.
Read more

Coconut Milk Ice Cream Berry Parfaits

Image
Parfait this! Easy fancy for a long hot summer- so bookmark this one... a simple, creamy coconut ice cream recipe served parfait style with blueberries and strawberries. And it's naturally gluten-free and dairy-free. And because you make it yourself, gum-free and carrageenan-free. So many yays. It was sunny and hot yesterday, and today is a repeat. So during a heat wave, even a modest two-day hot fest, yours truly is unable to muster any enthusiasm for cooking. Typically, I live on gluten-free granola. And ice cream. Yes, I know. I am a poor, sad, sad role model. What kind of food blogger doesn't rise to the challenge and cheer-lead you to whip up baby kale and avocado salads and raw maca peach turmeric and oat milk smoothies? What kind of food blogger would simply give in to her sticky, prickly fatigue and general overall crankiness and not create some virtuous, nutrition packed bunny food miracle slurry for you? This one. She who is about to share a no-cook reci...
Read more