GF Raspberry-Coconut Walnut Muffins
Hoover has asked for muffins for two days now. Given that he seems to be sensitive to wheat and/or gluten and who knows what else, I’m experimenting with new ingredients and new recipes. I’ve made Lindsey’s Pumpkin Muffins and Lauren’s Blueberry Muffins, both of which were HUGE hits with all four kiddos and hubby. They were both “SLAP YOUR MAMA, GOOD!” as Lindsey would say. Definite keepers and now it’s time to try another recipe.
I read every blog I could find with gluten-free and sugar-free traditional cooking. I stumbled onto Gluten-Free Girl yesterday and found this flexible, meaning you can substitute a variety of gluten-free flours and starches, Gluten-Free, All-Purpose Baking Mix, that I think looks yummy and simple, two of my favorite things. I made it tonight using blanched almond flour and arrowroot starch. The recipe makes enough for two big batches of 18 regular size muffins each. With a family of 6, I need recipes that make a bunch! I don’t know about your house, but one muffin per family member is never enough around here.
My GF/AP Baking Mix is all ready to go. It’s time to decide what kind of muffins to make. Let’s check the fridge – fresh organic raspberries, walnuts, oh, and an open can of coconut milk. Hmmm…this could work.
- 350 grams Whole Grain Flour Mix*
- ½ tsp baking soda
- ½ tsp baking powder
- 180 grams coconut palm sugar
- 1 tsp kosher salt
- 2 eggs
- 300 grams coconut milk
- 100 grams coconut oil
- ½ cup raspberries chopped
- ½ cup chopped walnuts
- *All-Purpose Gluten Free Baking Mix (see recipe) – This batch made with blanched almond flour & arrowroot.
- Preheat the oven to 350*. Grease a large muffin tin thoroughly.
- Combine the flour, baking soda, baking powder, sugar, and salt in a large bowl. Whisk them together to combine and aerate.
- Whisk together the eggs, coconut milk, and coconut oil until they are combined well. Add them to the dry ingredients. Use a rubber spatula until the batter is almost fully combined. Throw in the raspberries and walnuts and continue stirring until all trace of flour is gone.
- Fill the muffin tins 3/4 full. Slide the muffins into the oven. Bake until the muffins are browned with a bit of a crunch, the top springs back to the touch, and a knife goes through cleanly, about 25 minutes to 35 minutes.
Prep Time: 15 Min Cook Time: 35 Min Serves: 18
Amount Per Serving
Calories: 256 Fat: 18 Sugar: 9 Carbohydrate: 23 Protein: 4
Source: adapted from Gluten-Free Whole Grain Muffins
These turned out a bit oily on the bottom, but they were DE-LI-CIOUS with a bit of pastured butter, according to Horsey Girl. I had only a small nibble since I’m trying to limit my sugar intake and I have to agree, they are DE-LI-CIOUS. Not bad for my first improvisation with some new ingredients. I’m not sure if they rate, SLAP YOUR MAMA GOOD, but they come close.