Gluten Free Mocha Muffins

Gluten Free Chocolate Mocha Muffins

One good thing about muffins is that they are heavier than cupcakes, and you don’t have to own a powerful mixer to make them. Adding a high ratio of healthy gluten free flour containing more protein than white flour, makes them healthier. Adding a bit of coffee or espresso to a chocolate muffin recipe creates the best little gluten free mocha muffins you can image. Plus, they get you started in the morning. Enjoy! Continue reading “Gluten Free Mocha Muffins”

Gluten Free Apple Muffins or Cupcakes

Image: Gluten Free Apple Muffins

Moist gluten free apple muffins anyone would surely enjoy, even your gluten-eating friends and family members. If you already have a batch of Carla’s Gluten Free All-Purpose Flour Blend Recipe already made up, they are fairly simple to make. This particular recipe should turn out well with any gluten-free all-purpose flour blend. However, my flour blend recipe contains superfine rice flours which are very close to gluten all-purpose flour. I hope you enjoy them as much as I did. Continue reading “Gluten Free Apple Muffins or Cupcakes”

Gluten Free Banana Oat Muffins

Gluten Free Banana Oat Muffins

I love banana nut ice cream and banana pancakes, and wanted to create a recipe for gluten free banana muffins that was a little healthier than the usual muffin recipe. I decided to use gluten free oat flour, as oats are nutritious. One third of a cup usually contains 7 grams of protein and 4 grams of dietary fiber. If you are gluten intolerant you’ll need to purchase a gluten free oat flour, as others will contain high amounts of gluten cross-contamination. If you are oat intolerant, Montana Gluten Free carries PrOatina, which some gluten intolerant individuals who are also sensitive to gluten free oats, may tolerate well. Meanwhile, these muffins turned out yummy; not too sweet, either. Enjoy! Continue reading “Gluten Free Banana Oat Muffins”

Gluten Free Bran Muffins

This gluten free bran muffins recipe originated from the glutenous breakfast bran muffins served at the historic Awahnee Hotel in Yosemite National Park, straight from the chef, years ago. I live just 25 miles from Yosemite and am familiar with their decadent brunch buffets. Who knows if they are serving the same recipe now. I have converted it to a gluten free bran muffins recipe with the use of rice bran. They turned out very light! Therefore, don’t hesitate to replace a bit of the flour blend with a more nutritious, heavier flour, such as millet, amaranth, etc. Being that I halved the original recipe, I should have added 1 1/2 eggs, but accidentally poured in 1 3/4. I suggest 1 1/2 for a heavier muffin. As I stated, these are very light. Enjoy!

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Gluten Free Sweet Potato Muffins

These gluten free sweet potato muffins have the weight and texture of a quick bread, such as banana bread, but perhaps a little lighter. They are very moist, and more importantly, packed with nutritious ingredients which I wouldn’t mind giving my grandchildren. And being that I used xylitol instead of sugar, I look forward to using them as a healthy snack for myself more often. These gluten free sweet potato muffins would make an excellent substitution for cornbread this Thanksgiving, as well. And they are a great way to use left over sweet potatoes! That was my reason for creating this recipe. Enjoy! Continue reading “Gluten Free Sweet Potato Muffins”