This year I’ve been dabbling a bit more with baking. Some of my favorites have been these Carrot Apple Muffins, my Mocha Chocolata Cupcakes and this Nutty Banana Bread. One of the lessons I’ve learned from doing these recipes, is that the type of gluten-free flour you use makes a huge difference in the outcome.
I love working with oat flour; it’s easy to make by simply blending rolled oats and results in a moist baked good. Since it doesn’t have gluten, it does not trap air while baking and, therefore, does not rise as well as wheat flour. For this recipe, I worked with two different types of gluten free flour. One was this garbanzo bean based all purpose flour; the second was a 50/50 blend of oat flour and almond.
Muffins made with all-purpose gluten-free flour
The muffins made with the all-purpose flour rose well, but were not as moist as the muffins made with oat-almond flour.
Muffins made with a 50-50 blend of oat flour and almond flour
As you make this recipe, I recommend that you adjust the fat and liquid content of the recipe depending on the flour that you use. Overall I preferred the result of the oat-almond muffins. Try this recipe and let me know what you think.
Prep Time: 10 minutes . Cook Time: 15-20 minutes . Yield: Serves 9
2 Cups All Purpose Gluten-free Flour*
1 Cup Plain Greek Yogurt
1 Cup Fresh Cranberries
1/4 Cup Coconut Oil
2 Large Eggs
2 to 4 Tbsp Brown Sugar
1 Tbsp Stevia
1 Tsp Vanilla Extract
1 Tsp Ground Cinnamon
1/2 Tbsp Baking Powder
1/2 Tsp Baking Soda
Zest from 1 Orange
1/4 Cup Freshly Squeezed Orange Juice
* Depending on the type of flour you use, you may need to adjust the liquid and fat content of the recipe by adding more coconut oil, orange juice and/or yogurt.
1. Preheat oven to 400 F. Line muffin tray with ]paper baking cups or coat with cooking spray.
2. In a large bowl combine dry ingredients: gluten free flour, baking powder, baking soda and cinnamon.
3. In another bowl combine greek yogurt, eggs, coconut oil, brown sugar, stevia, vanilla extract, orange zest and orange juice. Mix well.
4. Pour wet ingredients into dry ingredients. Mix well until batter is uniform. Fold in cranberries. Depending on the type of gluten-free flour used, the thickness of the mixture can vary from relatively liquid to a dough-like texture.
5. Fill each muffin tin about 3/4 way with batter.
6. Bake for about 15 to 20 minutes or until a toothpick inserted into muffin comes out clean. Let cool a few minutes before serving.
7. Refrigerate in an airtight container for up to 5 days.
