I am so fortunate that I have no nut allergies! Awhile back my wonderful daughter, yes the one that helped me set up the site, suggested that I do some work with gluten free nut flours. At Christmas I made some amazing Soft and Chewy Ginger Cookies using almond flour. They were truly awesome! Yesterday was the Super Bowl and what’s a Super Bowl without snacks! I made chocolate chip cookies adding in shredded unsweetened coconut. Another winning success which I will talk about in another post.
Today it is windy, overcast and small snowflakes have been falling. What better way to brighten spirits than with something from the oven, King Arthur Gluten Free Morning Glory Muffins. I have been looking at the recipe for a long time and this morning was the morning. The success with using the nut flours led me to do some experimenting. As with anything there are a so many pros and cons. There are those that argue that nut flours are high in calories. Which is true. They are also high in protein and low in carbohydrates. There are other reasons that people may object to using nut flours but I for one am finding that using even limited quantities in gluten free baked goods is having a positive impact on the quality of the finished product.
Now the muffins do have unsweetened shredded coconut. Coconut is a high moisture ingredient and using it helps to keep the baked goods from being dry which often times is the problem with gluten free baked goods. When making the muffins I also added in 1/4 cup almond flour. The result were some delicious, moist muffins.
Morning Glory Muffins (Gluten Free)
- 1/2 cup raisins
- 1/4 cup almond meal (not packed, loosely spooned into measuring cup)
- 3/4 cup Pamela’s All Purpose Flour Blend*
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 heaping cup of walnuts
- 1/2 medium apple, cored
- 1 to 2 large carrots enough that when grated equals 1 cup)
- 1/2 cup grated/shredded unsweetened coconut
- 2 large eggs
- 1/3 cup coconut oil, melted, cooled slightly
- 2 tablespoons water
- 1 teaspoon vanilla extract (Kirkland is gluten free)
Put the raisins in a microwave safe bowl. Add in water to cover and microwave for 30 seconds. Set aside while mixing the muffins.
Preheat oven to 375°. Spray 10 of a 12 cup muffin tin with non-stick cooking spray.
In a large mixing bowl combine the flours, sugar, spices, soda and salt with a wire whisk until thoroughly combined. Place heaping cup of walnuts in the bowl of a food processor and process with blade until chopped to your liking. Remove chopper blade and using coarse grating disk of food processor grate the apple and carrots. Add the processed ingredients to flour mixture.
In a small bowl beat the eggs. Add in cooled coconut oil, water and vanilla extract. Add mixture to large bowl. Drain raisins and stir with a rubber spatula until thoroughly combined. Using a muffin scoop divide the batter between the prepared muffin tins. Place in preheated oven and bake for 25 to 28 minutes or until tester inserted into middle comes out clean. Remove from oven and allow to cool in tin for 5 minutes. Remove muffins from tin to a wire rack. Enjoy or allow to cool completely and freeze for later use. The frozen muffins can be microwave for 30 seconds or until defrosted and enjoyed warm.
*Please note that Pamela’s Artisan Flour Blend contains Guar Gum as a stabilizer therefore it was left out of the recipe.