Gluten-Free Muffins to Make You Happy

Some muffins you find at your local bakery, supermarket or even in your own recipe box should really be labeled “cupcakes.” But there’s no reason why muffins can’t taste good — and be good for you. Take your pick from the recipes below for protein (Banana-Peanut Butter Swirl Muffins), mood enhancement (Triple Chocolate-Maca Muffins) or an Omega boost (Seeds-n-Roots Farmer’s Muffins).

Gluten-Free Triple Chocolate-Maca Muffins (pictured at top)

Makes 12

Ingredients:

1 cup plus 2 tablespoons gluten-free flour blend

1/3 cup unsweetened cocoa powder

2 tablespoons maca powder

1 teaspoon baking powder

1/2 teaspoon salt

10 tablespoons unsalted butter, at room temperature

3/4 cup maple sugar

3 large eggs, at room temperature

3/4 cup dairy-free milk

1 tablespoon pure vanilla extract

3/4 cup coarsely chopped chocolate, melted

Cacao nibs, for sprinkling

Directions:

Preheat the oven to 350 degrees F and line a 12-cup muffin pan with muffin liners. In a small bowl, whisk together the flour, cocoa powder, maca powder, baking powder and salt.

In a large bowl and using an electric hand mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture; mix until combined.

With the mixer on low speed, add in the milk and vanilla. Fold in the melted chocolate.

Pour the batter into the prepared muffin pan, sprinkle with cacao nibs and bake until a toothpick inserted in the center comes out clean, about 25 minutes; let cool on a wire rack.

Per serving: Calories 233; Fat 14 g (Saturated 8 g); Cholesterol 72 mg; Sodium 80 mg; Carbohydrate 18 g; Fiber 2 g; Sugars 8 g; Protein 4 g

Gluten-Free Banana-Peanut Butter Swirl Protein Muffins

Makes 12

Ingredients:

1 cup plus 2 tablespoons gluten-free flour blend

1/4 cup blanched almond flour

2 tablespoons plant-based protein powder

2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

2 large eggs, at room temperature

3/4 cup maple sugar

1/4 cup grapeseed oil

1 cup mashed ripe bananas (about 2 bananas)

2 tablespoons plain Greek yogurt

1 teaspoon pure vanilla extract

1/4 cup natural unsalted peanut butter, heated to liquefy

Directions:

Preheat the oven to 350 degrees F and line a 12-cup muffin pan with muffin liners. In a large bowl, whisk together the flour, almond flour, protein powder, baking powder, baking soda, salt and cinnamon.

In a medium bowl, whisk together the eggs, sugar, oil, bananas, yogurt and vanilla. Stir into the flour mixture until just combined.

Pour the batter into the prepared muffin pan, then dollop each with the liquefied peanut butter and, using a knife, swirl into the batter. Bake until golden and a toothpick inserted in the center comes out clean, 20 to 25 minutes; let cool on a wire rack.

Per serving: Calories 201; Fat 10 g (Saturated 1.2 g); Cholesterol 31 mg; Sodium 36 mg; Carbohydrate 18 g; Fiber 2 g; Sugars 7 g; Protein 12 g

Gluten-Free Seeds-n-Roots Farmer’s Muffins

Makes 14

Ingredients:

1 teaspoon flax seeds

1 teaspoon hemp seeds

1 teaspoon chia seeds

1 teaspoon sesame seeds

1 teaspoon millet seeds

1 tablespoon pumpkin seeds

1 tablespoon sunflower seeds

2 cups gluten-free flour blend

1/2 cup blanched almond flour

1 1/2 cups maple sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon cinnamon

1 cup dried cranberries

1 cup unsweetened shredded coconut

1 cup chopped walnuts

2 cups shredded carrots

1 apple, cored and finely chopped

4 large eggs, at room temperature

3/4 cup grapeseed oil

1/4 cup plain yogurt, at room temperature

1 tablespoon pure vanilla extract

Directions:

In a small bowl, stir together the flax seeds, hemp seeds, chia seeds, sesame seeds, millet seeds, pumpkin seeds and sunflower seeds.

Preheat the oven to 350 degrees F and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, almond flour, sugar, baking powder, baking soda and cinnamon. Stir in the cranberries, coconut, walnuts, carrots and apple.

In a separate bowl, whisk together the eggs, oil, yogurt and vanilla. Add to the flour mixture and fold until blended. Using a large ice cream scoop, transfer the batter into the prepared muffin tin. Sprinkle over some of the seeds mixture. Bake until springy to the touch, 35 to 40 minutes. Let cool on a wire rack.

Per serving: Calories 321; Fat 20 g (Saturated 2 g); Cholesterol 53 mg; Sodium 14 mg; Carbohydrate 54 g; Fiber 3 g; Sugars 16 g; Protein 5 g

Related Links:

Where to Eat Gluten-Free from Coast to Coast

Crepe Night: A Gluten-Free Edition

Recipe: Gluten-Free Skillet Cornbread

Coconut Pancakes with Cherry Compote (Gluten-Free)

Silvana Nardone is the author of Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.

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