Gluten Free Apple Zucchini Muffins

Sometimes gluten free muffins turn out dry and crumbly, but not these Apple Zucchini Muffins!  The name says it all, these muffins are loaded with little bites of apple and zucchini that you can see and taste.  They keep the crumb nice and moist too.  And what a great way to sneak fruits and veggies into your breakfast!

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Dry Ingredients:

  • 180 g. gluten free all-purpose flour (I used Better Batter Original blend)
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. ginger
  • 1/8 tsp. cardamom
  • 1/2 tsp. baking soda
  • 1/8 tsp. baking powder

Wet Ingredients:

  • 2 large eggs
  • 1/4 cup softened butter
  • 1/4 cup canola oil
  • 2 cups apple and zucchini, chopped
  • 1/4 cup ricotta
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 tbsp. melted butter, for finishing

Preparation:

Mist a 12-cup muffin tin with cooking spray and preheat the oven to 400º.

Use an electric chopper or a knife to mince the apples and zucchini into 1/4″ pieces.

Whisk the dry ingredients together in one bowl.  In a second bowl whisk together the wet ingredients.

Stir the wet and dry ingredients together until thoroughly moistened, then let the batter rest for 15 minutes.

Fill the prepared muffin cups.  I wanted my muffins to be a little larger, so I made 9.  The recipe will make 12 if you portion the muffin cups 2/3 full.

Smooth out the tops with a spatula dipped in water and bake for 20-23 minutes depending on size.  Test the center with a toothpick.

Brush the muffins with melted butter for a nice shine, then cool in the pan for 20 minutes.  Transfer to a rack.

Look at that beautiful moist crumb!

Muffins can be stored at room temperature for up to one day or frozen.  My prediction is that they will disappear before you have to worry about it!

Notes ♪♫ I adapted this recipe from a quick bread that I used to make pre-Celiac.  It worked beautifully with gluten free flour, and as always, I recommend Better Batter.  I used their Original Blend, perfect for all your favorite muffins and quick breads.

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Gluten Free Jordan Marsh Blueberry Muffins

If you are from the Northeast and of a certain age, you will no doubt remember Jordan Marsh, the iconic department store.  It was my mother’s favorite store back in the day, and I vividly recall buying one of my prom dresses there, 50 years ago (eek!).

Before food courts and fast food, the Jordan Marsh Bakery was a popular destination for shoppers to refuel and continue on with their day, i.e., you didn’t have to go home if you got hungry- smart!

Although the store chain closed in the 1990’s, their Blueberry Muffins remain legendary to this day.  I recently read an interesting article about the origins of this recipe in the New York Times, which claimed it was adapted from an 1847 cookbook called The New England Economical Houskeeper and Family Receipt Book.

Wherever its origin may have been, the muffins are not only delicious, but only require a substitution of one ingredient to be gluten free.  How about that?

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Ingredients:

  • 300 g. (about 2 cups) Better Batter Original Gluten Free Flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/2 cup milk (I used 2%)
  • 1 stick of unsalted butter, softened (not melted)
  • 1 cup of sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 6 oz. package (1 cup) fresh blueberries

*** Get 30% off your full price purchase at Better Batter when you use my code MGFC30***

Preparation:

Take the butter out of the refrigerator and let it soften at room temperature.  Mist a 12-cup muffin pan with cooking spray and preheat the oven to 375 degrees.  Rinse and dry the blueberries on a clean dishtowel.

In the bowl of a stand mixer, cream together the softened butter and sugar with the whisk attachment.  Add the eggs and vanilla extract and beat until well combined.

In a separate bowl, whisk together the flour, salt and baking powder.  Reserve 1 tbsp. to sprinkle over the blueberries.

Add the dry ingredients to the mixer bowl along with the milk and combine with the paddle attachment until moistened.

Crush half of the blueberries with a fork and fold into the batter with the remaining whole blueberries.

Spoon the batter evenly into the prepared muffin pan.  Dip a small spatula in warm water and use it to smooth out the tops.  If you wish, you can sprinkle the tops of the muffins with more sugar.

Bake for 25 minutes at 375 degrees.  Test with a toothpick.  Cool in the pan for 10 minutes then transfer to a rack.  Let them stand at room temperature for at least 4 hours.  I’ve got my eye on that big one in front!

Leftovers, if you have any can be frozen for an easy breakfast.

Notes ♪♫ For muffins and quick breads, I use and recommend Better Batter Original Gluten Free Flour.  Most recipes can be converted at 120-150g. per cup.  If you use a different brand, be sure that your flour contains xanthan gum.  Even if you do not weigh any of your other ingredients, I encourage you to invest in a kitchen scale to weigh the flour.

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Gluten Free Pumpkin Applesauce Muffins

Are you team pumpkin or team apple?  With these Pumpkin Applesauce Muffins, there’s no need to take sides!  You get the best of both fall flavors in every bite!

Think all gluten free baked goods are dry and crumbly?  Wait until you bite into one of these muffins, they are super moist and delicious.  What’s more, no one will guess that they are gluten free!

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Ingredients:

Dry ingredients

  • 285 g. (~2-1/3 cups) gluten free flour (I use and recommend Better Batter Original)
  • 1-1/2 tsp. baking soda
  • 1-1/2 tsp. cinnamon
  • 3/4 tsp. ginger
  • 1/4 tsp. cloves
  • 3/4 tsp. nutmeg
  • 3/4 tsp. salt

Wet ingredients

Get 30% off full price at Better Batter with code MGFC30

Preparation:

Whisk the dry ingredients together in one bowl.  In another bowl, whisk together all the wet ingredients.

Stir the dry ingredients into the wet, until all of the flour is moistened.  Cover and let the batter rest for 20 minutes while you preheat the oven to 350º.

Mist the muffin tin with cooking spray and spoon the batter into the 12 cups.

Use a small spatula to smooth out the tops, this will give the muffins a nice dome.

Bake for 30 minutes.  Test with a toothpick, it should come out dry.

Cool in the pan for 15 minutes then place on a rack until completely cooled before storing, about 2 hours.

Muffins will keep at room temperature for a day or two.  Reheat them in the microwave for 30 seconds.  I like to wrap leftovers individually and freeze them for a quick breakfast or snack.

Notes ♪♫ Don’t skip the 20-minute resting time.  This important step allows the flour to hydrate so that there will be no gritty texture in the finished muffin.  This is a great tip for gluten free baking in general, and will give better results for your breads, muffins and cakes.

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Gluten Free Banana Date Muffins

Say goodbye to those dry, bland tasting gluten free muffins at the grocery store.  These Banana Date Muffins are incredibly moist and hearty, a real stick to your ribs breakfast!

Dates are wonderful for baking, and they give a natural sweetness to these muffins, not to mention a fiber boost.  I also added a little brown sugar substitute to the mix, but you can omit this or use real brown sugar.

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Ingredients:

Wet Ingredients

Dry Ingredients

280g. Better Batter all-purpose gluten free flour blend (use my Code MGFC30 at checkout for 30% off!)

  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon

Other

  • cooking spray
  • 1 tbsp. butter for brushing

Preparation:

Preheat the oven to 400º.  Mist a 12-cup nonstick muffin pan with cooking spray or use paper liners.

Boil water and add the dates.  Cover and remove from heat, then let them soak for 15 minutes.

Melt the butter in a small saucepan.

Whisk together the dry ingredients.  In a separate bowl, whisk together the remaining wet ingredients (eggs, mashed banana, honey, vanilla and brown sugar).

Pour the soaked dates and their water into a blender, food processor or electric chopper.  Puree into a paste, do it in 2 batches if needed.

Combine the pureed dates with the melted butter and cool 10 minutes.

Next combine the date mixture with the other wet ingredients.  Add the dry ingredients to the wet and stir together with a dough whisk just until moistened.

Fill the 12 muffin cups, level to the rim.

For nice, rounded domes, smooth the tops of the muffins with a small spatula.

Bake for 20-22 minutes.  Check that a toothpick inserted in the center comes out clean.

Melt the remaining tbsp. of butter, and brush over the tops of the muffins.  Cool in the pan for 15 minutes.

Remove the muffins and serve warm, or cool on a rack to freeze.

Thaw frozen muffins in the refrigerator.  To reheat microwave for 1 minute.

Notes ♪♫ I used Better Batter Original All Purpose Flour Blend in this recipe (be sure to use my code MGFC30 at checkout for 30% off your non-sale purchase).  If you are using a different flour blend that does not contain xanthan gum, I recommend adding 1/2 tsp. to the dry ingredients.

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