Healthy Muffins

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These Healthy Muffins are so good that you would never know they’re gluten-free and naturally sweetened! They’re fluffy, moist, tasty and very easy to make! The best grab and go breakfast or afternoon treat!

Have you heard the proverb: “Always continue to keep trying after an initial failure or setback, since success does not usually occur immediately” or a shortening of the phrase… If at first you don’t succeed, try, try again!

Well, that’s exactly what I tried to do until I got a wholesome muffin that succeed my expectations…

…A golden-domed gluten-free muffin that also had a tender, delicate, fluffy interior. Ahh, that was satisfying!

So, if you ever craving for something warm and yummy from the oven that also is nutritious?

You came to the right place!

This is the perfect warm and satisfying match for your morning or afternoon coffee/tea with an open invitation for melted smear of butter, nut butter or favorite jam. You’ll just want to eat again and again.

This recipe is happily flexible with toppings and mix-ins. You can add any number of things and end up with a muffin version that is entirely YOU.

Let me show you how to make them!

What you need to make these muffins

these muffins are made with ingredients that are just all around better than typical muffin ingredients. They’re also completely gluten free and sweetened with more natural sweeteners so they won’t leave you feeling heavy or sluggish but satisfied.

Brown rice flour: It’s a great whole grain flour and will provide structure for the muffins.

Oat flour: It’s nutrient-dense and and adds a wonderful taste and texture.

Almond flour: This is a fantastic ingredient to use to muffins. It makes them light and the high fat content keeps them moist.

Corn starch: It also is going to help the muffins to keep them light and fluffy.

Xantham gum: It is a key ingredient that is going to help to bind the muffins together.

Ground Golden flaxseeds: they add a wheaty flavor and richness to the muffins.

Baking powder and baking soda: muffins made with both leaveners are lighter in texture, get a domed top ans are more golden brown.

Eggs: to add extra moist and structure.

Bananas: The spottier the better, this is going to add extra natural sweetness.

Coconut sugar: for adding more sweetness keeping a low glycemic index.

Yogurt: I used Kite Hill plain almond milk yogurt. This yogurt is very reach. It add extra moisture without making the batter too loose. You can replace this for plain coconut milk yogurt or Greek yogurt.

Butter: I’m using a grass-fed butter, this is a key ingredient to extra soft, bakery style muffins. However if you want to make this recipe completely dairy-free, you can substitute this for 1/2 cup of melted coconut oil.

How to make these Healthy Muffins

1. Whisk together the flours, baking powder, baking soda, cinnamon, all spice and salt. then sift all the dry ingredients.
2. Blend the ripe bananas with yogurt.
3. Whisk the eggs.
4. In a stand mixer to medium speed, mix the butter until getting a creamy consistency. Then add the preparation with banana and yogurt. Pour the whisked eggs for parts while you’re mixing (for two minutes). Finish adding some vanilla extract. Remove the bowl from the mixer.
5. Stir the coconut sugar to the liquids.
6. Prepare the add-ins you want in your muffins. These ones have chopped pecans and strawberries.
7. Pour the dry ingredients into the wet ones and mix gently all together with a spatula until thoroughly combined and no lumps remain.
8. Add the chopped pecans and if you want, pour the strawberry in a small batch.
9. Cover bowl with plastic wrap and let batter rest at room temperature for 30 minutes. No more than that.
10. Bake and enjoy.

Final tips

• I found that resting the batter before baking hydrate the flour and soften its texture. But be careful on not letting the flour to rest more than 30 minutes, because the longer you let the batter sit, the more dense the muffins are and the less they rose.
• Sift the dry ingredients to break out any clumps and get a smooth and fluffy texture.
• I mix the liquids and coconut sugar apart from the dry ingredients to avoid the fat in the yogurt activates the leaveners and avoid a dense texture before baking. So I can achieve a better domed top.
• Whisk the eggs before for a homogenize mixture.
• By mixing the eggs for 2 minutes, help the wet ingredients to get some bubbles that will help muffins to get a better fluffy texture.
• Sprinkle some coconut sugar and chopped pecans on your muffins and let them bake. Trying not to eat them while they’re hot out of the oven is the hardest thing! The sugar on top gives these muffins the most distinct crunch. These muffins are addicting!

How to store

Muffins are best eaten warm on day they are made but they can be cooled, then stored in an air tight container at room temperature for up to 1 day.

To serve, warm in 300F oven for 10 minutes.

They can also be wrapped individually in plastic wrap, transferred to a zipper-lock bag and frozen for up to 3 weeks.

To serve, remove plastic and place in the refrigerator the day before. The day you will eat them, warm the oven to 350F for 10 minutes.

You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends!🌞

If you’re looking for more breakfast ideas, you’ll also love these:

Blueberry Walnut-Pecan Muffins

The Sunshine Weekend Waffles

Avocado Toast with Caramelized Mushrooms

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