My friend Shirley at GFE is rounding up some of the yummiest gluten-free muffins you can imagine and I'm thrilled to be part of the fun! My contribution is a kitchen sink of all of my favorite healthy gluten-free ingredients piled into a scrumptious gluten-free muffin that is low in sugar and full of nutrition and fiber!
Pop over to see Shirley's awesome Gluten Free Easily March Muffin Madness (MMM)!
Disclosure: This post contains affiliate links, I may be compensated for purchases made through these links. For more information, click here.
Gluten-Free Maple Bacon Buckwheat Carrot Muffins
Makes 8-10 muffins
Author-Ali Williams
Ingredients:
3/4 cup gluten-free Buckwheat flour
1/4 cup gluten-free oatmeal- ground to flour (see Shirley's info on protocol oats here)
1 tablespoon psyllium husks or golden flax seed, ground to flour. I use a clean coffee mill
1 teaspoon gluten-free baking powder
1/4 teaspoon sea salt
1 teaspoon gluten-free cinnamon
1 large egg
1/2 cup almond milk
3 medium carrots, washed, peeled, and grated
3 tablespoons coconut oil
2 tablespoons pure maple syrup or honey
3 slices crisp bacon for the garnish
Instructions:
Whisk the first 6 dry ingredients together in a large bowl.
In a separate bowl, lightly beat the egg. Add the almond milk, shredded carrots, coconut oil and maple syrup.
Stir the wet into the dry until just incorporated.
With a spoon, fill each lined muffin cup about 3/4 full of batter.
Bake at 350 F. for 20-25 minutes or until a toothpick comes out clean.
Cool on rack.
Frosting and crispy bacon garnish-opt- but seriously yummy!
Sugar-Free Cream Cheese Frosting
10 ounces cream cheese, softened
1 stick butter, room temp
3/4 cup Swerve
2 teaspoons pure vanilla extract
Beat lightly until just smooth and fluffy.
Sugar-Free Cinnamon butter spread (my personal favorite!)
4 tablespoons salted butter, room temp
1 cup Swerve
1-2 teaspoons cinnamon, to taste
Stir together and spread on muffins!
Pop over to see Shirley's awesome Gluten Free Easily March Muffin Madness (MMM)!
Disclosure: This post contains affiliate links, I may be compensated for purchases made through these links. For more information, click here.
Gluten-Free Maple Bacon Buckwheat Carrot Muffins
Makes 8-10 muffins
Author-Ali Williams
Ingredients:
3/4 cup gluten-free Buckwheat flour
1/4 cup gluten-free oatmeal- ground to flour (see Shirley's info on protocol oats here)
1 tablespoon psyllium husks or golden flax seed, ground to flour. I use a clean coffee mill
1 teaspoon gluten-free baking powder
1/4 teaspoon sea salt
1 teaspoon gluten-free cinnamon
1 large egg
1/2 cup almond milk
3 medium carrots, washed, peeled, and grated
3 tablespoons coconut oil
2 tablespoons pure maple syrup or honey
3 slices crisp bacon for the garnish
Instructions:
Whisk the first 6 dry ingredients together in a large bowl.
In a separate bowl, lightly beat the egg. Add the almond milk, shredded carrots, coconut oil and maple syrup.
Stir the wet into the dry until just incorporated.
With a spoon, fill each lined muffin cup about 3/4 full of batter.
Bake at 350 F. for 20-25 minutes or until a toothpick comes out clean.
Cool on rack.
Frosting and crispy bacon garnish-opt- but seriously yummy!
Sugar-Free Cream Cheese Frosting
10 ounces cream cheese, softened
1 stick butter, room temp
3/4 cup Swerve
2 teaspoons pure vanilla extract
Beat lightly until just smooth and fluffy.
Sugar-Free Cinnamon butter spread (my personal favorite!)
4 tablespoons salted butter, room temp
1 cup Swerve
1-2 teaspoons cinnamon, to taste
Stir together and spread on muffins!
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