Do you ever find yourself with several jars or packages that are nearly finished and taking up valuable space in your cupboard?
Last week, I realized that I had about five crumpled, rolled-up packages of gluten-free flours in my pantry. I wanted to use them, so I figured muffins were a good way to do it. I reached for my measuring cup and tossed in the dregs of coconut flour, quinoa flour, amaranth flour, buckwheat flour and millet flour. Then I added some sorghum and tapioca flours to round out the clan.
I probably added in about a quarter cup of each, but I’m not entirely sure. In any case, I doubt you’ll go wrong by mixing a bunch of gluten-free flours together. Just pick your favourites, and add in a more delicate flour like tapioca or arrowroot to lighten things up.
I loved these muffins! They were tender, fragrant, gently spiced, with the perfect amount of sweetness. This was my first time baking with coconut yogurt and I was happy with the results. If you can’t find it, use coconut milk instead.
Now if you’ll excuse me, I’m off to eat another muffin.
- 1 ¾ cup gluten-free flour mix
- ¼ cup coconut sugar
- 1 tsp baking powder
- ¾ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- ½ tsp salt
- ⅓ cup + 2 tbsp pure maple syrup
- ⅓ cup unsweetened applesauce
- ½ cup coconut yogurt, or coconut milk
- ½ cup water
- 1 ½ tsp pure vanilla extract
- 1 ½ cups grated carrots (about 3 small-medium carrots)
- ½ cup raisins
- ⅓ cup chopped walnuts
- Whisk all dry ingredients together in a large bowl. In a smaller bowl, whisk together the wet ingredients (maple syrup, applesauce, coconut yogurt, water, vanilla).
- Add the wet to the dry and mix until just incorporated. Batter will be thick.
- Fold in the carrots, raisins and walnuts. Scoop batter into a 12-cup muffin pan greased with coconut oil or lined with muffin liners, filling batter to the top.
- Bake for about 18 minutes at 400 degrees F until a toothpick comes out clean. Allow to cool for about 10 minutes.