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Gluten-Free Muffins

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Stack of Gluten-Free Muffins ready to be served!
Gluten-Free Muffins


Do you think “healthy” when you hear the word “muffin”? If not, you can now. These Gluten-Free Muffins are wholesome, yet sweet enough to taste like a treat.

A “Real Food” diet is gaining more ground every day. Ironically enough, some of us become a little more relaxed with our fueling decisions for our athletic lifestyles. I used to be one of those people. I was quick to grab chews, gels, bars, waffles, or some of the other popular sources that are always around . My decisions were based on what my stomach and taste buds could handle.

The more I raced and the more synthetic fueling sources I consumed, the more cognitive dissonance I felt about my running fuel. I started to read about elite endurance athletes who fuel with real food, and some even on a 100% plant-based diet. It’s simply making the commitment, planning, and sticking with it. This doesn’t mean we have to make our own fuel; it means we must read the ingredients.

In Our Kitchen

  • ALMOND FLOUR. Feel free to make your own with raw almonds.
  • GLUTEN-FREE OATS. Oats are naturally gluten-free; however, cross-contamination can cause issues for those with allergies. Therefore, you want “gluten-free.”
  • EGGS. Always use organic, pastured, or farmed raised eggs. If you want vegan muffins, replace egg with flax eggs.
  • ZUCCHINI. 1 cup equals a small to medium size zucchini. You can grate with a handheld grater or use a blender or food processor, just be sure not to over process. I suggest measuring your zucchini and carrots.
  • CARROTS. 1 cup of grated carrots equals about two carrots or 14-16 baby carrots, which we use because we give them to our fur babies as treats.
  • WALNUTS. You can buy chopped or throw them in the food processor. Let the food processor be your friend! 😉
  • CRANBERRIES, CHERRIES, or DATES are optional. If you want your muffins a little sweeter, toss them in.
  • APPLESAUCE.  The applesauce is replacing butter.
  • PURE MAPLE SYRUP. Maple is a natural sweetener and is great to use in place of refined sugar or artificial sweeteners.
  • PURE VANILLA EXTRACT. “Pure” is the key word here.
  • OIL MUFFIN PAN. We never use paper liners, so we always oil the tins with avocado or coconut oil.
  • WET INGREDIENTS. I recommend measuring wet ingredients (accurately) to prevent batter from being too thin or watery.

These Gluten-Free Muffins are:

  • Real Food
  • Gluten-Free
  • Dairy Free
  • Vegetarian
  • Vegan (with substitution)

Kitchen Gadgets

  • Large food processor
  • Spatula
  • Measuring cups and spoons
  • 2 medium-size mixing bowls
  • Mini-muffin pans (makes 48)

The recipe…

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Gluten-Free Muffins

  • Author: Misty Krug
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 Minutes
  • Yield: 48 mini muffins 1x
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Description

These gluten-free muffins are a tasty and nutritious snack or a great fueling source for those athletes out there. 

Scale

Ingredients

  • 2 cups of almond flour
  • 1 cup gluten-free oats
  • 3 eggs (organic or pastured)
  • 1 cup grated zucchini (about 1 zucchini)
  • 1 cup grated carrots (about 14–16 baby carrots)
  • 1/2 cup chopped raw walnuts
  • 1/2 cup dried cranberries, cherries, or dates (chopped)
  • 3 Tablespoons applesauce
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda

Instructions

  1. Preheat oven to 350.
  2. Oil mini-muffin pan with avocado or coconut oil
  3. Process dates, walnuts, and carrots in a food processor, then transfer to mixing bowl
  4. Add the other wet ingredients to the date and carrot mixture: eggs, zucchini, applesauce, maple, and vanilla 
  5. Mix all dry ingredients together in another mixing bowl: almond flour, oats, cinnamon, nutmeg, and baking soda
  6. Combine the dry ingredients and wet ingredients and mix until blended, the batter should be thick
  7. Divide mixture evenly among mini-muffin cups, filling them to the brim  
  8. Bake 15-25 minutes, or until the tops of muffins begin to brown or use a toothpick to check (insert into center and it should come out clean). Large muffins will need to bake longer, 25-35 minutes
  9. Serve warm, room temperature, or cold
  • Category: Fueling Options
  • Cuisine: American (Real Food, Gluten-Free, Dairy Free, Vegetarian, Vegan)

Keywords: gluten free muffins

Recipe inspired from Superhero Muffins in Run Fast. Eat Slow. By Shalane Flanagan & Elyse Kopecky.

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