Gluten Free Pork And Bean Muffins Recipes
GLUTEN FREE PORK AND BEAN MUFFINS
This recipe was inspired by recipe#299072. My husband has a muffin everyday for breakfast so I'm always on the lookout for different healthy ones so he won't get bored. These muffins are very tasty and the extra protein from the beans is great at breakfast time. They are quite dense and filling, not a fluffy muffin. If you're not going to use the apples I would still use the apple pie spice.
Provided by Chef 616082
Categories Quick Breads
Time 45m
Yield 12 large muffins
Number Of Ingredients 22
Steps:
- In a medium bowl whisk the brown rice flour, arrowroot, cinnamon, baking powder, baking soda and guar gum. Grind almonds, flax and chia in blender or clean coffee grinder until very fine, then whisk into dry ingredients.
- Mash beans in a food processor or blender to a very smooth consistency. In a large bowl beat eggs, add sugar, oil, vanilla and mashed beans and mix well.
- Fold dry ingredients into wet ingredients.
- If you are using the apples chop them into 1/4 inch dice and saute them on medium heat with a little butter and brown sugar and the tablespoon of apple pie spice and a pinch of salt until most of their liquid evaporates, about 5 minutes.
- Drain raisins and fold them, apples and walnuts into the mixture.
- Cover with saran wrap and let sit for 30 minutes to allow the gum to work.
- Bake in a 325 degree oven for 25 to 35 minutes until a toothpick inserted in centre comes out clean.
Nutrition Facts : Calories 358.2, Fat 23.7, SaturatedFat 6, Cholesterol 52.9, Sodium 177, Carbohydrate 33.7, Fiber 5.3, Sugar 16.3, Protein 6.9
GLUTEN-FREE BLACKBERRY OAT MUFFINS
Quick and healthy grab-and-go breakfast. Easy to make, just need a little forethought to soak the oats in the almond milk.
Provided by michele pruett
Categories Bread Quick Bread Recipes Muffin Recipes
Time 8h50m
Yield 12
Number Of Ingredients 14
Steps:
- Combine oats and almond milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed, 8 to 12 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup nonstick muffin tin with paper liners.
- Stir egg whites, agave syrup, coconut oil, brown sugar, vanilla paste, cinnamon, baking powder, nutmeg, salt, and cardamom into the oat-milk mixture. Fold in blackberries. Divide batter among the muffin cups, about 1/4 cup each. Top each muffin with 1 tablespoon blueberries.
- Bake muffins in the preheated oven until tops spring black when touched, 30 to 35 minutes. Let cool in tin for 10 minutes. Serve warm or wrap airtight and refrigerate for up to 2 days. Can be frozen for up to 3 months.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 22.7 g, Fat 4 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 2.2 g, Sodium 119.2 mg, Sugar 9.9 g
BETSY'S BEST GLUTEN-FREE MUFFINS
My daughter adapted this recipe from multiple standard muffin recipes. I prefer these delicious muffins because they come out light and moist every time.
Provided by Terry Walker
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.
- Mix rice flour, sugar, oat flour, all-purpose flour, baking powder, and cinnamon together in a large bowl.
- Beat egg, milk, vegetable oil, yogurt, and vanilla together in a separate bowl until smooth; add to the dry ingredients and mix by hand until mostly smooth with only small lumps and you cannot see any patches of dry material in the batter. Gently stir walnuts, raisins, and pumpkin puree into the batter; spoon into prepared muffin cups to about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 38.3 g, Cholesterol 17 mg, Fat 10.9 g, Fiber 2.2 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 125.6 mg, Sugar 18.4 g
GLUTEN-FREE OATMEAL MUFFINS
This is a family recipe that I reworked after going gluten free. By soaking the oatmeal overnight, it makes prep in the morning a breeze and everyone loves these soft muffins warm out of the oven!
Provided by AmandaCorine
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h25m
Yield 12
Number Of Ingredients 9
Steps:
- Soak oats and buttermilk in a bowl for at least 1 hour, to overnight.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
- Combine flour, baking powder, baking soda, and xanthan gum in a bowl.
- Combine brown sugar, shortening, and egg in a second bowl; beat with an electric mixer until smooth and creamy. Add flour mixture and soaked oats and stir until combined. Fill the prepared muffin cups 2/3 full with batter.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes.
Nutrition Facts : Calories 163.5 calories, Carbohydrate 23.4 g, Cholesterol 14.5 mg, Fat 7.1 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 261.2 mg, Sugar 10.3 g
GLUTEN FREE BRAN MUFFINS
I have been craving a good, healthy, tasty, gluten free bran muffin for quite some time. Finally, thanks to flaxmania (I'm on a string of flax recipes this week) here it is. http://www.elanaspantry.com/bran-muffins/
Provided by Elanas Pantry
Categories Breakfast
Time 25m
Yield 12 muffins, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine almond flour, flax meal, baking soda and salt.
- In a vita-mix blend dates, eggs, olive oil and water on high speed until very smooth.
- Mix wet ingredients into dry, then stir in sesame seeds, sunflower seeds and raisins.
- Spoon batter into lined muffin tins.
- Bake at 350°F for 20-25 minutes.
- Cool and serve.
Nutrition Facts : Calories 374.9, Fat 25.3, SaturatedFat 3.6, Cholesterol 139.5, Sodium 667.3, Carbohydrate 30.5, Fiber 7.2, Sugar 18.1, Protein 11.5
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