Few things compare to the delightful scent of muffins fresh out of the oven spreading through the home. Whether it’s for a lazy weekend breakfast or a quick snack on the go, muffins are a comforting treat loved by many. But what about those who follow a gluten-free diet? Enter Gluten-Free Mormon Muffins—a healthier, celiac-friendly twist on a classic family recipe that’s as wholesome as it is delicious. These muffins are packed with fiber, naturally sweetened, and perfect for anyone looking to enjoy a guilt-free indulgence.
Table of Contents
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and straightforward instructions make this a beginner-friendly recipe.
- Healthy and Nutritious: Packed with fiber, vitamins, and healthy fats.
- Gluten-Free: A perfect treat for those with celiac disease or gluten intolerance.
- Versatile: Customize the flavors with your favorite add-ins like chocolate chips or dried cranberries.
- Perfect for Meal Prep: Make a batch in advance for busy mornings or afternoon snacks.
Nutrition Information (Per Serving)
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg
Ingredients
- 2 cups gluten-free rolled oats
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 cup unsweetened applesauce
- 1/3 cup honey or maple syrup
- 2 large eggs
- 1/2 cup raisins
- 1/4 cup chopped walnuts (optional)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsweetened almond milk (or any dairy-free milk)
- 1 teaspoon vanilla extract
Ingredients and Substitutions
- Gluten-Free Rolled Oats: Provides texture and fiber. Substitute with quinoa flakes if necessary.
- Almond Flour: Adds moisture and a subtle nutty flavor. Coconut flour can be used, but adjust liquid ingredients accordingly.
- Applesauce: Acts as a natural sweetener and keeps the muffins moist. You can use mashed bananas or pumpkin puree as alternatives.
- Honey or Maple Syrup: For natural sweetness. Agave nectar works too.
- Raisins and Walnuts: Add a chewy texture and crunch. Feel free to replace it with your preferred dried fruits or seeds.
How to Make Gluten-Free Mormon Muffins (Step-by-Step)
- Prepare the Dry Ingredients: Start by combining the gluten-free oats, flour, and spices in a large mixing bowl. Whisk thoroughly to ensure the even distribution of the baking soda and powder.
- Mix the Wet Ingredients: In another bowl, whisk the applesauce, eggs, almond milk, and vanilla extract until smooth.
- Combine the Mixtures: Gradually fold the wet ingredients into the dry, stirring gently to avoid overmixing, which can lead to dense muffins.
- Add the Mix-Ins: Carefully fold in the raisins and walnuts, ensuring they’re evenly distributed.
- Bake: Divide the batter among muffin cups and bake until golden brown and a toothpick inserted into the center comes out clean.
Expert Tips for Success
- Don’t Overmix: Overworking the batter can result in tough muffins. Mix just until combined.
- Measure Correctly: Use a spoon to fill your measuring cup with flour, then level it off with a knife for accuracy.
- Preheat the Oven: Ensures even baking and prevents muffins from sinking.
- Let Them Cool: Allow muffins to cool completely to avoid crumbling when removed from the tin.
Variations and Customizations
- Dairy-Free: Substitute almond milk with oat milk or coconut milk.
- Nut-Free: Replace almond flour with additional gluten-free flour and omit walnuts.
- Chocolate Twist: Add 1/4 cup of dark chocolate chips for a sweet surprise.
- Cranberry Orange: Use dried cranberries and orange zest for a tangy flavor.
Storage and Reheating Instructions
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw at room temperature or microwave for 30 seconds.
- Reheating: Warm in the oven at 350°F (175°C) for 5-7 minutes for a freshly baked feel.
Serving Suggestions
These muffins pair wonderfully with:
- A dollop of Greek yogurt and fresh berries.
- A drizzle of honey or almond butter.
- A steaming cup of coffee or tea.
Frequently Asked Questions (FAQs)
What makes these muffins gluten-free?
The use of certified gluten-free oats, all-purpose gluten-free flour, and almond flour ensures these muffins are safe for those with gluten sensitivities.
Can I make these muffins vegan?
Yes! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
Why did my muffins turn out dense?
Overmixing the batter or using expired leavening agents can lead to dense muffins. Ensure your baking soda and powder are fresh.
Can I skip the raisins?
Absolutely! You can replace raisins with other dried fruits, nuts, or even chocolate chips.
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Conclusion
Gluten-Free Mormon Muffins are a delightful way to enjoy a wholesome, hearty snack without compromising on flavor or dietary needs. Easy to make and endlessly versatile, they’re perfect for any occasion. Try them today, and don’t forget to share your creations with friends and family!
Gluten-Free Mormon Muffins
A gluten-free adaptation of the classic Mormon Muffins, these are moist, fluffy, and loaded with nutritious ingredients like raisins, applesauce, and oats.
Ingredients
- 2 cups gluten-free rolled oats
- 1 cup gluten-free all-purpose flour
- ½ cup almond flour
- ½ cup unsweetened applesauce
- ⅓ cup honey or maple syrup
- 2 large eggs
- ½ cup raisins
- ¼ cup chopped walnuts (optional)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ cup unsweetened almond milk (or any dairy-free milk)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
- In a large bowl, combine the oats, gluten-free flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Stir well.
- In a separate bowl, whisk together the applesauce, honey (or maple syrup), eggs, almond milk, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Fold in the raisins and walnuts (if using).
- Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra sweetness, sprinkle a pinch of brown sugar on top before baking.
- These muffins freeze beautifully; just store them in an airtight container for up to three months.