Strawberry Almond Flour Muffins
Author: Chef Shane Kelly
Recipe Type: Dessert
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Serves: 12 regular sized muffins (about 32-34 mini muffins)
Ingredients
2 cups, diced fresh strawberries (this is most of a 16 oz carton of strawberries; I measured after dicing, about four pieces per strawberry)
⅓ cup honey (I used 1/2 cup of white sugar; could probably use less than that as muffins were pretty sweet)
2 eggs
4 tablespoons melted butter or 3 tablespoons coconut oil (I measured 4 tbs butter - half stick- then melted)
1 teaspoon vanilla extract
¾ teaspoon baking soda
½ teaspoon sea salt (omitted, since i used salted butter)
2½ cups almond flour
½ heaping cup chopped pecans (omitted)
Instructions
Preheat oven to 325 degrees F
Use unbleached muffin papers for 12 muffin cups (I used two mini muffin tins for total of 24 mini muffins, sprayed with nonstick coating, and a miniature rectangular loaf pan for the overflow; baked 20 min)
In medium sized-bowl add diced strawberries and honey & mash for one minute. (I used an immersion blender to blend for a few seconds, leaving many large chunks; this probably resulted in the overly wet batter)
In a separate bowl whisk eggs, melted butter or coconut oil and vanilla.
Add in strawberries and honey and mix well.
Add in baking soda, sea salt and almond flour, continue mixing.
Fold in the chopped pecans.
Using the ¼ cup measuring utensil scoop batter into each muffin paper to ¾ full or more, just use all the batter.
Author: Chef Shane Kelly
Recipe Type: Dessert
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Serves: 12 regular sized muffins (about 32-34 mini muffins)
Ingredients
2 cups, diced fresh strawberries (this is most of a 16 oz carton of strawberries; I measured after dicing, about four pieces per strawberry)
⅓ cup honey (I used 1/2 cup of white sugar; could probably use less than that as muffins were pretty sweet)
2 eggs
4 tablespoons melted butter or 3 tablespoons coconut oil (I measured 4 tbs butter - half stick- then melted)
1 teaspoon vanilla extract
¾ teaspoon baking soda
½ teaspoon sea salt (omitted, since i used salted butter)
2½ cups almond flour
½ heaping cup chopped pecans (omitted)
Instructions
Preheat oven to 325 degrees F
Use unbleached muffin papers for 12 muffin cups (I used two mini muffin tins for total of 24 mini muffins, sprayed with nonstick coating, and a miniature rectangular loaf pan for the overflow; baked 20 min)
In medium sized-bowl add diced strawberries and honey & mash for one minute. (I used an immersion blender to blend for a few seconds, leaving many large chunks; this probably resulted in the overly wet batter)
In a separate bowl whisk eggs, melted butter or coconut oil and vanilla.
Add in strawberries and honey and mix well.
Add in baking soda, sea salt and almond flour, continue mixing.
Fold in the chopped pecans.
Using the ¼ cup measuring utensil scoop batter into each muffin paper to ¾ full or more, just use all the batter.
Bake for 25-30 minutes and do the toothpick test. (My mini muffins baked for 25 min.)
Let cool in the pan for 5-10 minutes and serve! (Cool longer to allow loose texture to solidify more.)
** My notes: muffins do not rise much, but still be careful not to fill muffin tin enough to result in muffin tops. Muffins with tops were very difficult to remove from the pan and often broke in the process.
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Karina's Gluten-Free Wheat-Free Pumpkin Muffin Recipe
Recipe published October 2010 by Karina Allrich.
*** NOTE: THIS ONE IS EXCELLENT! I left out all nuts and added a small handful of chocolate chips
In a large mixing bowl, whisk together:
1 cup sorghum flour
1/3 cup organic coconut flour
1/2 cup almond flour
1/2 cup tapioca starch or potato starch (I used tapioca starch)
1 1/2 teaspoons baking powder
1 teaspoon baking soda (I subbed two tsp. baking powder out of necessity)
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
Add in:
1 and 1/3 cups packed organic light brown sugar (I used approx. 1 cup of white sugar)
1 cup pumpkin puree (canned pumpkin is fine)
1/3 cup light olive oil
2 free range organic eggs, beaten
1 tablespoon bourbon vanilla extract
1/4 teaspoon lemon juice (I left out lemon juice b/c I didn't want it to curdle the milk.)
1/2 cup vanilla almond milk or coconut milk (I used regular milk)
Beat the batter to incorporate the ingredients. If it needs a little more liquid, add up to 1/4 cup almond or coconut milk until it is a smooth consistency.
Stir in by hand:
1/2 cup roughly chopped pecans or walnuts (or raisins, or chocolate chips, as you prefer)
Instructions:
Preheat oven to 350ºF. Line a 12-muffin tin with paper cupcake liners.
Spoon the batter into twelve muffin cups, filling them close to the top. Smooth the tops using the back side of a wet teaspoon.
Add a pecan half to each muffin top, if you like.
Bake in a preheated oven till domed and golden- roughly 22 to 25 minutes. The muffins should feel firm yet springy to a light touch. If a wooden pick inserted into the center emerges clean- these babies are done.
Cool on a wire rack. Remove the muffins from the pan after five minutes, and allow them to continue cooling on a wire rack. This helps keep their bottoms from getting soggy.
Wrap and freeze leftover muffins in freezer bags for easy on-the-go treats.
Cook time: 23 min
Yield: One dozen muffins
Read more: http://glutenfreegoddess.blogspot.com/2010/10/gluten-free-pumpkin-muffins.html#ixzz3QpPCZ6s2
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Pumpkin Muffins
Original recipe makes 18 muffins
Ingredients
- 1/2 cup tapioca flour
- 1/2 cup brown rice flour
- 3/4 cup white rice flour
- 1/4 cup sorghum flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 (15 ounce) can pumpkin puree
- 3 eggs
- 1/2 cup packed brown sugar
- 1/4 cup milk
- 1/4 cup butter, melted
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
Whisk tapioca flour, brown rice flour, white rice flour, sorghum flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a bowl until thoroughly combined.
Mix pumpkin, eggs, brown sugar, milk, and 1/4 cup melted butter in a separate bowl; beat for 2 minutes.
Gradually mix dry ingredients into pumpkin mixture to make a smooth batter; scoop batter into the prepared muffin cups, filling them 3/4 full.
Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Cool muffins on wire racks.
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Sweet Sorghum Muffins
Ingredients
Ingredients
- 1/4 cup Org. Brown Flaxseed Meal
- 3/4 cup GF All Purpose Baking Flour
- 1 cup Sorghum Flour
- 1/2 tsp Xanthan Gum
- 1/2 tsp Baking Soda
- 2 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1/4 cup Sugar
- 1/2 cup Yogurt or Buttermilk
- 1/4 cup Coconut Oil melted
- 3 Egg Yolks
- 2/3 cup Applesauce
Preheat oven to 400°F. Mix together dry ingredients in a large bowl. Stir in wet ingredients until just moistened, careful not to over mix. This batter may be somewhat lumpy. Fill greased or lined muffins tins about 2/3 full. This will make one shy of a dozen. Bake 13-15 minutes.
*You may use one whole egg instead of the three egg yolks if desired.
Makes 11 Muffins.
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Pumpkin Cake / Bread
Ingredients:
3 extra large organic free-range eggs
2 cups organic light brown sugar
, not packed
1/2 cup light olive oil
1 15-oz can cooked pumpkin
2 teaspoons bourbon vanilla extract
2 cups gluten-free flour mix* see notes
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon gluten-free Pumpkin Pie Spice
1/2 teaspoon sea salt
Instructions:
Preheat oven to 350ºF. Line a 10 x 13" baking pan with greased parchment paper.
Beat the eggs in a large mixing bowl till light and frothy; add the brown sugar, beat till smooth; add the oil, pumpkin, and vanilla; beat to combine.
In a separate bowl, whisk together the dry ingredients (the GF flour mix through sea salt). Add the dry ingredients into the wet mixture a little at a time and beat to combine- for two minutes.
Pour the batter into the prepared baking pan. Bake in a pre-heated oven for 30 minutes, or until the cake is firm and a wooden pick inserted into the center emerges clean.
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*You may use one whole egg instead of the three egg yolks if desired.
Makes 11 Muffins.
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Pumpkin Cake / Bread
Ingredients:
3 extra large organic free-range eggs
2 cups organic light brown sugar
, not packed1/2 cup light olive oil
1 15-oz can cooked pumpkin
2 teaspoons bourbon vanilla extract
2 cups gluten-free flour mix* see notes
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon gluten-free Pumpkin Pie Spice
1/2 teaspoon sea salt
Instructions:
Preheat oven to 350ºF. Line a 10 x 13" baking pan with greased parchment paper.
Beat the eggs in a large mixing bowl till light and frothy; add the brown sugar, beat till smooth; add the oil, pumpkin, and vanilla; beat to combine.
In a separate bowl, whisk together the dry ingredients (the GF flour mix through sea salt). Add the dry ingredients into the wet mixture a little at a time and beat to combine- for two minutes.
Pour the batter into the prepared baking pan. Bake in a pre-heated oven for 30 minutes, or until the cake is firm and a wooden pick inserted into the center emerges clean.
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