Shamed Challenged by my daughter to try a gluten-free muffin, my wheels started turning. I can’t say I was excited by the idea (my idea of a breakfast pastry includes butter, white flour, and sugar) but decided to give it a try…and was surprised and pleased by the results.
I used buttermilk and honey, so this isn’t vegan, but it is a lot healthier than my usual creations, and unexpectedly light and fluffy!
Use whatever fruit you like. I put chopped strawberries and blueberries in mine, but will also be trying these with raspberries and chopped banana in the near future. If you toast your pecans before adding them, it will boost the flavor factor immensely.
I also have a thing about toppings on muffins – more is better! For the sake of keeping these reasonably healthy, I toned that down a bit and just put a tiny amount on each muffin before baking. You can simply sprinkle them with finely chopped nuts and cinnamon if you prefer, or leave them plain. (Here I go…can’t help myself: a drizzle of simple powdered sugar icing would be lovely too!)
|Gluten Free Berry Pecan Muffins|| |
- 2 cups almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ⅔ cup berries (if using strawberries, chop them coarsely)
- 1 tablespoon orange zest
- ⅓ cup chopped pecans
- ½ cup buttermilk
- 2 eggs
- 3 tablespoons honey
- 2 teaspoons vanilla
- ¼ cup melted coconut oil
- STREUSEL TOPPING (optional)
- 1 teaspoon melted coconut oil
- 2 teaspoons brown sugar
- ½ teaspoon cinnamon
- pinch salt
- 1 teaspoon coconut flour
- 3 tablespoons finely chopped pecans
- Heat oven to 375 F.
- Place foil or paper liners in 12-cavity muffin pan
- In a medium bowl, combine the almond flour, coconut flour, baking powder, baking soda, cinnamon, and salt.
- Add berries, orange zest, and chopped nuts. Stir to combine.
- In a small bowl, whisk together the buttermilk, eggs, honey, and vanilla until thoroughly combined.
- Add melted coconut oil, whisking briskly, and immediately pour it into the bowl with the dry ingredients. Stir just until combined.
- Divide between 12 liners. They will be generously filled.
- Combine all of the ingredients for streusel, if you are using it. Press gently onto each muffin.
- Bake for approximately 25 minutes, or until the tops are golden brown and a toothpick comes out clean when inserted in the middle of a muffin.
- Move pan to a cooling rack and let them cool a bit before eating.
No, I haven’t exactly turned over a new leaf, but I have to admit I’m a little more open to the whole gluten-free idea after this success. For now, though, I have this idea. This truly decadent idea that is screaming to be made into reality, and will be posted soon. One step forward, two steps back I guess!