As most of you know by now, I have eliminated gluten from my diet…but that doesn’t mean I have elminated the urge for moist muffins, flakey pastries and fresh baked breads. I have the willpower to resist since I know I will pay for it later…but I can’t deny my love for those amazing little carbs!
Recently I have been experimenting with gluten free baked goods. Learning to alter the ingredients and change my expectation of what baked goods should be. I have tried a pre-mixed gluten free flour from Trader Joe’s, in a recently posted brownie recipe, but for these morning muffins, I used almond and oat flour. I also substituted butter and oil with a ripe banana and almond milk. These muffins are also free of refined sugar. I decided to use honey as a sweetener, it provided a subtle sweetness that balanced the nutty flavors of the almond and oat flours.
Almond Muffins with Honey Walnut Glaze
2013-07-29 11:38:20
Yields 12
Gluten Free Almond Flour muffins with Honey Glazed Walnuts
2 eggs
2 ripe bananas
3 Tbsp honey (agave nectar or maple syrup can be used for vegan bakers)
3 Tbsp unsweetened almond milk
1 tsp pure vanilla extract
1 tsp baking powder
1 cup almond meal/flour (ground almonds)
1/2 cup + 2 Tbsp oat flour (ground from GF oats)
Natural Peanut Butter
2 cups Walnuts (raw)
3 Tbsp Honey
1.5 Tbsp Olive Oil
1/2 tsp Cinnamon
pinch Salt
1.5 Tbsp Sesame Seeds
Preheat oven to 350 degrees F/ spray muffin pan or line a muffin tin with paper liners
If you don't have prepared almond and oat flour, use a food processor to prepare a fine flour mixture by using raw almonds and rolled oats
In a mixer fitted with a paddle attachment, add ripened bananas, mixing on medium until no longer chunky.
Add in eggs, honey, baking powder, vanilla, almond milk - mix on low until thoroughly combined
Add almond meal and oat flour and stir once more. Taste to see if it needs more sweetener. I added a touch more because I prefer sweeter muffins.
Bake for 17-20 minutes or until a tooth pick or knife inserted into the center comes out clean
Remove and let rest in pan for 5 minutes and cool completely prior to topping with peanut butter and walnuts
While muffins are baking for cooling, prepare walnut topping
Dry roast the nuts in a large skillet over medium heat until nice aroma comes 3-5 minutes. Use the wooden spoon to stir continuously. Remove walnuts from heat and place in a medium sized bowl
In the skillet, heat the honey, spices and sesame seeds until bubble forms up.
Mix in roasted nuts and stir until the walnuts are fully coated with honey mixture
Allow to cool
Place a dollop of natural peanut butter on top of each muffin
Place a few walnuts on top of the peanut butter
Serve immediately or store in an airtight container or covered with plastic wrap for several days.
The extra walnuts make a great grab-and-go snack for the busy work week
By The Prepped Chef
Adapted from Minimalist baker
The Prepped Chef https://www.pmaapestworld.com/
The result…nutty, flavorful and fulfilling. I will be the first to admit….it is no traditional light and fluffy muffin, loaded with sugar and saturated fats, but I felt satisfied knowing that I wasn’t blowing my calorie and sugar intake before 7:00 am, and I was eating gluten free!! I even ate the leftover glazed walnuts as a mid-day snack the next day…delish!
To add a little texture and crunch, I topped the muffins with honey glazed walnuts, which I lightly toasted over the stove. Now…these muffins were something to talk about, without the guilt of having to work it off later!!
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About Sheena
There are many different facets of interest in my personal and professional life. My passion for baking has developed over the past several years; I love the satisfaction of sharing my delicious treats with friends and family. My sweet tooth, and love of baking is quite contradictory of my profession. I am a dentist, and currently a post-doctoral student, studying a dental specialty. My other interest is health and fitness...again...quite controversial of my baked goods..but, I believe....all things in moderation. I enjoy running and working out, and even making healthy entrees for my husband and I. After following several other food blogs, I decided, that this would be a new hobby. I am passionate about everything I take part in, and hope that you enjoy this blog and that it inspires you to make each day delicious with homemade prepared meals....and desserts :)
