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.
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!!