Gluten Free Bran Muffins

These moist and delicious muffin taste amazing and you'd never know they were healthy. When I was growing up Bran muffins were the health food of choice for many years.  Then we realized they were actually not that healthy. But they did taste good.  Well, my husband and kids love muffins.  So I started experimenting with ways to make them healthier and still taste amazing.  These are a modification of the Bran Flax Muffins made with wheat flour. I used less sugar and replaced regular sugar with coconut sugar. I have made these using regular milk and with a milk alternative and they both taste great.  I like using golden flax meal because it has a milder taste. You can't tell these muffins have lots of flax meal. These muffins are full of carrots and apples, omega's,  and lots of healthy fiber.  They are great for a quick breakfast on the go, a snack, or in my kids lunches.  I love when healthy and yummy combine to make a great muffin.

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Gluten Free Bran Muffins

by Naomi Petrik January-24-2018

Ingredients

• 1 1/2 cups Gluten Free All-Purpose Flour (I use Bob's Red Mill)
• 3/4 cup Golden Flaxseed Meal
• 1/2 cup Oat Flour
• 3/4 cup Coconut Sugar
• 2 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Salt
• 2 tsp Cinnamon
• 3/4 cup Milk or Milk Alternative (I use Ripple Milk)
• 2 Eggs
• 1/2 cup Oil
• 1 tsp Vanilla
• 1 1/2 cups Carrots (grated)
• 2 apples or about 1 cup Apples (peeled and grated)

Instructions

1. Preheat oven to 350 degrees. Add dry ingredients to the bowl of a stand mixer. With a spoon, combine dry ingredients.2. Add remaining ingredients to mixing bowl and beat on medium speed until well combined. 3. Add batter to greased muffin tins.4. Bake 20-25 minutes or until cooked in center and light brown on top.

Details

Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Yield: 14 muffins

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Gluten Free Pancakes-Healthy and Whole Grain

Making food a little healthier is what I love to do.  These pancakes have oat and teff flour in them.  Oat flour is high in fiber and iron.  Teff flour is a complete protein and is high in fiber and calcium. There are lots of healthy whole grain flours and it's good to eat a variety of whole grain.  There is also no dairy in these.  I like using a variety of nondairy milks like cashew, almond and my new favorite for gluten free cooking, Ripple Milk.  While I still do some organic dairy I do feel it's best to limit dairy due to it's high sugar content and the hormones/antibiotics etc. that are in regular milk. These pancakes were experimented with many times and these finally got 5 thumbs up from the kids and husband.  

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Gluten Free Pancakes-Healthy and Whole Grain

by Naomi Petrik January-4-2018

Ingredients

• 1 cup All-Purpose Gluten Free Flour ( I use Bob's Red Mill 1:1 Baking Flour)
• 1/2 cup Gluten Free Oat Flour
• 1/4 cup Teff Flour
• 1/4 tsp Sea Salt
• 1 Tbs Aluminum Free baking Powder
• 1 Tbs Protein Powder (I use Bullet Proof Collagen Protein-unflavored)
• 2 Tbs Maple Syrup
• 2 Eggs
• 2 Tbs Oil (I use avocado oil)
• 1 1/4 cups Unsweetened Almond Milk

Instructions

1. Add all dry ingredients to a large mixing bowl. Stir to combine.2. Make a well in the center of the dry ingredients and add eggs. oil, and maple syrup. Beat until well combined.3. Add almond milk and stir to combine. 4. Grease and heat a large skillet or griddle to medium heat. Using a scoop or 1/3 cup measuring cup, pour pancake batter onto skillet or griddle. Cook until light to medium brown on both sides.4. Serve with nut butters, fruit, applesauce, or yogurt for a complete meal. I try to avoid syrup as much as possible or use very little.

Details

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Yield: 10-12 medium pancakes