Sunday, September 18, 2011

Gluten Free, Dairy Free "Bran" Muffins

I LOVE these muffins!  I've made three batches in the past two weeks.  They are a slightly sweet, wholesome muffin, perfect for the cooler weather we've felt these past few days.

Using almond meal helps give these muffins their "bran" color, texture and taste.  Paired with the sugar alternative, coconut palm sugar, there is a really earthy, healthy, caramel flavor.  You could easily leave the raisins out if you prefer, but I think they add a really nice sweet, moist bite. 

Gluten Free, Dairy Free "Bran" Muffins
makes 9

1 1/2 C almond meal
3 eggs
1/4 C grapeseed oil
1/2 C palm sugar
scant 1/2 C organic raisins
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda

Preheat the oven to 350 and line a muffin tin with paper liners.
Whisk the eggs, grapeseed oil, palm sugar and vanilla extract.
Mix in the almond meal, salt and baking soda.
Fold in the organic raisins.
Using an ice cream scoop, fill each muffin cup 3/4 full.
Bake for 15 minutes until golden brown and the muffins have risen.

For another gluten free, sugar free "Bran" muffin using flax seed and dates, head on over to Elana's Pantry.  Gluten Free Easily posted another recipe perfect for Fall, this one uses pumpkin, banana and coconut oil.  Yum! 

1 comment:

gfe--gluten free easily said...

Oh, Mollie, these look awesome! And such few ingredients, too. Now I'm so glad that I just took advantage of the Honeyville 15% off sale and am stocking up on almond flour! ;-) Thanks again for the link love, too. That's always much appreciated! :-)