Here is my new healthier version of a very Fall favourite muffin. Millet and Pumpkin go so well together and with all the spices and lightly sweet coconut sugar these muffins are the perfect chilly morning with tea kind of treat.
I chose to use half almond flour and half prepared gluten free flour mix but you could go all almond flour or go the other way and swap out the almond flour completely to make these nut free (omit the pumpkin seeds too then of course). Might change the baking time slightly but just keep an eye on them as they near the 25 minute mark. You could also use organic wheat flour if you wish. I use a full fat Greek goat yogurt here but you could use a dairy version or even buttermilk if you wish but do your body a favour and stay with organic and do not try to use a light yogourt. Only other ingredient detail to mention I think would be the cranberries, I only have juice sweetened cranberries in my kitchen, if you haven’t tried them yet I suggest you do, they are SO much tastier and better for you than the oiled sugar, sulphonated ones. Whole Foods carries them in bulk or every health food store should stock them. Pumpkin seeds can be purchased already toasted but to toast the millet, heat on medium high in a pan, shaking often until you hear them start to crackle and pop then remove. This recipe makes two dozen smaller muffins, filling the cups almost ¾ full but you can fill a one dozen pan to make 12 larger ones.
Oven 350 degrees
2 Muffin pans, oiled
3 large Organic Eggs
1/2 cup Coconut Oil, melted
1 cup Greek Goat Yogurt
3/4 cup Coconut Sugar
1 teaspoon Vanilla
1 can Organic Pumpkin Puree
1/2 cup Oats
1/2 cup Millet, toasted
1/2 cup Pumpkin Seeds, toasted
1/2 cup Juice Sweetened Cranberries
1 cup Almond Flour
1 cup Gluten-free Flour
2 teaspoons Baking Power
1 ½ teaspoons Baking Soda
1/2 teaspoon Sea Salt
2 teaspoons Cinnamon
1 teaspoon Ginger
1 teaspoon ground Nutmeg
1/2 teaspoons ground Cardamom
Beat Eggs with Oil, Yogourt, Coconut Sugar and Vanilla. I use a food processor but you can hand mix if you like.
Add Pumpkin, mix,
Add Oats, toasted Millet and Pumpkin Seeds, mix,
Add Cranberries, mix,
Add remaining ingredients and mix or process well.
Spoon into greased or lined muffin pan then sprinkle with coconut sugar and a few more pumpkin seeds.
Bake for approximately 25 minutes.
Posted in Baked & Sweets, Breads
Tagged Almond Flour, Alternative Flours, Baking, Coconut Sugar, Dairy Alternative, Fall, fall muffin, gluten free, Good Fats, healthy muffin, High-Fibre, low gi, Millet, pumpkin muffin, Wheat-Free
Put this gluten-free version of my Honey Buttermilk Millet Muffins together this morning in mind of a friend who is trying to go gluten-less, I also promised to give this option some time ago. This recipe is really versatile, you can create any alternative flour mix you like, each changing the flavour and varying nutritional values just a bit. I have offered quite a few “or” options, please let me know if it’s too confusing. I like the buttermilk version plain, the dairy-free version with apple sauce and vanilla or the pumpkin with cinnamon. Add dried fruit too if you like, after my batch was done I kinda wish I had thrown in some of my juice sweetened cranberries! The flour combination I used below is my favourite for nutrition and taste, some flours like buckwheat and amaranth have distinct strong flavours and can be distracting but follow your taste buds! Only flour/powder you can change out is the Tapioca. Have fun!
This batch filled 6 regular sized and 24 mini cups muffin pans, (would probably make 16 regular). You can fill them with batter just to the top.
If you prefer a sweeter muffin you can add 1/4 cup of brown sugar to any version of the recipe
Muffin pan sprayed with cooking spray
3/4 cup Millet (uncooked)
1/2 cup Sweet Rice Flour
1/2 cup Brown Rice Flour
1/2 cup Millet Flour
1/2 cup Teff Flour
1/2 cup Sorghum Flour
6 tablespoons Tapioca Powder
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Sea Salt
1 cup Buttermilk or Soy with 1 tablespoon Vinegar or Milk from Rice, Almond, Coconut, Hemp ect.
1/2 cup Sunflower Oil
1 large Egg
1/2 cup Honey or Agave (plus brown sugar if you want a sweet muffin)
1/4 cup Apple Sauce or Pumpkin Puree
1 teaspoon Vanilla or Cinnamon
1/2 cup Dried Cranberries or Raisins, Currents, Blueberries ect.
1 tablespoon Raw Sugar
Combine dry; stir wet. Add wet to dry and mix well. Add dried fruit if using.
Divide by muffin cups and sprinkle with raw sugar.
Bake for 15 minutes for regular sized, 10 minutes for mini cups.
Posted in Breads, Baked & Sweets
Tagged Alternative Flours, breakfast, Dairy Free, Easy, gluten free, Good Fats, Healthy, High-Fibre, Sugar Alternative, Sugar-Free, Wheat-Free, Yeast-Free
Breakfast for me is usually tea, one of my home-made breads topped with nut butter, honey and cinnamon or apple butter and, a piece of fruit. If I’m going to have a particularly active morning I’ll cook up some steel-cut oatmeal made with a date and chopped up apples, healthy but fast and simple. If we make breakfast say on a weekend it is usually man-friendly: eggs, potatoes and bacon/sausage but, my man is away this weekend, so, I decided I would make something out of two things I love and he hates: Bananas and Pancakes.
This is my perfected, healthy, gluten-free, banana pancake recipe. If you’re not into banana’s you can change-up for apple sauce or even pumpkin puree! Oat flour can be made simply by fine grinding rolled oats, same goes for almond flour.
Large non-stick fry pan
Butter/oil for pan
1/2 cup Buckwheat Flour
1/4 cup Rice Flour
1/4 cup Oat or Almond Flour
1 tablespoon Organic Cane Sugar
2 teaspoons Baking powder
1/2 teaspoon Baking Soda
1/4 teaspoon Sea Salt
1 teaspoon Cinnamon
3-4 tablespoons Unsweetened/Unsulfered Shredded Coconut
1 large ripe Banana, mashed (or sub apple sauce or pumpkin puree equivalent to 1/2 cup)
3/4 cup Almond Milk (or Rice, Soy, Hemp ect)
1 large Egg
1 teaspoon Vanilla
3 tablespoons Melted Coconut Oil
Optional: Chopped Nuts
Makes approximately 6 medium-sized pancakes.
Combine Dry. Mix Wet. Blend all together and let stand for 5 minutes. Cook on medium-high heat.
Serve with warm dark maple syrup or nut butters. Delish!