Tag Archives: tips on making gluten free muffins

The Ultimate Gluten-Free Zucchini Date Muffins

Gluten Free Zucchini Date Muffins
Gluten-Free Zucchini Date Muffins

These Gluten-Free Zucchini Date Muffins will rival any traditional wheat-based muffins!  They sport a lovely domed top that is the hallmark of a perfect muffin shape, they are packed full of flavor, and they have a lovely tender, moist crumb.

Gluten Free Zucchini Date Muffins
Gluten-Free Zucchini Date Muffins

Like any good quality gluten-free muffins that replicate deli-style muffins, I find that they do take a few more ingredients and thus can be a bit more time-consuming to make than many recipes for traditional wheat-based muffins. But the end result is so worth the effort!  Because mixing up the different flours and opening various spice bottles is the most time-consuming part of the exercise, what I will most often do is mix up the dry ingredients the night before I plan to make the muffins and cover the container. The next day, I simply mix up the wet ingredients and add them to the dry ingredients and that does speed up the process.  In fact, I will often go on a muffin-making frolic and make 5-6 different batches for the freezer on the same day. When I do this, I always mix up the dry ingredients the night before and label each container appropriately.

Gluten Free Zucchini Date Muffins
Gluten-Free Zucchini Date Muffins

A mixture of gluten-free flours will yield better flavour and quality than simply using an all-purpose gluten-free flour as the entire flour ingredient. Quite frankly, I find gluten-free all-purpose flour by itself often has an “offputting” flavour in baked goods. That’s why I use a blend of some all-purpose gluten-free flour, gluten-free oat flour, almond flour, coconut flour (my real favorite!) and potato starch. The potato starch, zanthan gum, and quick oats in this recipe help to give these muffins structure and ‘holding power’ so they don’t fall apart. Muffins with good structure should be able to be broken or cut apart and still stay intact without crumbling to pieces.

Gluten Free Zucchini Date Muffins
Gluten-Free Zucchini Date Muffins

Adding spices like cinnamon, nutmeg, and cloves really give these muffins a flavour boost along with grated orange rind which goes very well with zucchini.

The secret ingredient to these muffins is….wait for it….puréed baby food!  I have been using baby food in regular muffin recipes for years. It gives moisture and flavour to muffins. Instead of using applesauce or pumpkin purée, baby food works just great. I like puréed pears in this recipe but have made them with other flavours, such as peach-mango, with great success.

Use freshly grated zucchini, not frozen, in this recipe. Frozen zucchini has too much water in it for these muffins.  Grate the zucchini quite coarsely using the large hole side of a box grater or a flat grater like the one shown in the left in the photo below. I like chopped dates in these muffins although raisins would also work.

Gluten Free Zucchini Date Muffins
Gluten-Free Zucchini Date Muffins

These muffins bake well in muffin cups that have a 1/2-cup capacity. I like making them in my square muffin tins.  I am particularly partial to square muffins for a couple of reasons. First, well okay, I just like the overall look of them! And, I find they look nicer when they are cut open – they look like the little mini loaves they are! Second, they are easier to package in plastic wrap and store in the freezer than are round muffins.

Gluten Free Zucchini Date Muffins
Gluten-Free Zucchini Date Muffins

Preheating the oven to 450F is not a typo! Putting the muffins into a high-heat oven helps them get the “loft” that will form the dome shape. I do this with my muffins, whether they are wheat-based or gluten free and it works.  The key thing to remember, however, is to immediately lower the heat to 400F as soon as the muffins go in the oven. Otherwise, baking them the entire time at 450F will result in dried out muffins.

Take care not to overbake these muffins or they will become dry. Test them with a cake tester at the 18-minute baking point to see if the tester comes out clean. If it doesn’t, continue to bake them, checking them every 1 1/2 minutes or so.

These Gluten-Free Zucchini Date Muffins are a standard staple in my freezer. Because they freeze so well, they are great to have on hand to throw in to the lunch bag on weekday mornings. Serve them with, or without, butter and/or a favorite jam.

[Printable recipe follows at end of posting]

Gluten-Free Zucchini Date Muffins

Ingredients:

1 cup gluten-free all-purpose flour
2 tbsp potato starch
¼ cup gluten free oat flour
¼ cup almond flour
¼ cup coconut flour
1¼ tsp zanthan gum
¼ cup gluten-free quick oats
5½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tbsp ground chia seeds
1½ tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
2 tsp grated orange rind

2/3 cup light brown sugar, lightly packed
2 large eggs, room temperature, lightly beaten
¼ cup coconut oil, melted and cooled
1½ tsp vanilla
1 – 4.5 oz container of puréed pears baby food
½ cup buttermilk or soured milk*
2 tbsp pure maple syrup
1 cup grated zucchini (apx. 5 oz zucchini)
¾ cup chopped dates

Method:

Preheat oven to 450°F.

Prepare 12 muffin cups (each ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.

Combine flours, zanthan gum, quick oats, baking powder, soda, salt, ground chia seeds, spices, and grated orange rind together in a large bowl.  Whisk ingredients well to combine. Make a well in the center of the dry ingredients. Set aside.

In separate medium-sized bowl or large measuring cup, whisk together the brown sugar, eggs, coconut oil, vanilla, puréed pears baby food, milk*, and maple syrup. (*To sour milk, pour 1½ tsp vinegar into a ½ cup measuring cup. Fill with milk.  Let stand for 5-10 minutes before stirring and using.) Whisk ingredients well. Stir in grated zucchini and chopped dates.

Pour wet ingredients into well in dry ingredients.  With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix.

Spoon batter into prepared muffin cups, filling almost to the rim of each cup.  Let sit for 3 – 4 minutes before transferring to pre-heated oven and immediately reduce oven temperature to 400°F.  Bake for 18-20 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean.  Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pans for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely.

(NOTE: As with all gluten-free recipes, ensure that all ingredients are gluten-free products)

Yield: 12 muffins

Gluten-Free Zucchini Date Muffins

These gluten-free muffins are moist with a tender crumb. Packed full of flavour, it's hard to tell they're gluten free.  Perfect for the lunch bag or coffee break.

Course Snack
Cuisine American
Servings 12
Author My Island Bistro Kitchen

Ingredients

  • 1 cup gluten-free all-purpose flour
  • 2 tbsp potato starch
  • 1/4 cup gluten-free oat flour
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 1/4 tsp zanthan gum
  • 1/4 cup gluten-free quick oats
  • 5 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp ground chia seeds
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 2 tsp grated orange rind
  • 2/3 cup light brown sugar, lightly packed
  • 2 large eggs, room temperature, lightly beaten
  • 1/4 cup coconut oil, melted and cooled
  • 1 1/2 tsp vanilla
  • 1 - 4.5 oz container of puréed pears baby food
  • 1/2 cup buttermilk or soured milk*
  • 2 tbsp pure maple syrup
  • 1 cup grated zucchini (apx. 5 oz zucchini)
  • 3/4 cup chopped dates

Instructions

  1. Preheat oven to 450°F.
  2. Prepare 12 muffin cups (each ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.
  3. Combine flours, zanthan gum, quick oats, baking powder, soda, salt, ground chia seeds, spices, and grated orange rind together in a large bowl. Whisk ingredients well to combine. Make a well in the center of the dry ingredients. Set aside.
  4. In separate medium-sized bowl or large measuring cup, whisk together the brown sugar, eggs, coconut oil, vanilla, puréed pears baby food, milk*, and maple syrup. (*To sour milk, pour 1½ tsp vinegar into a ½ cup measuring cup. Fill with milk. Let stand for 5-10 minutes before stirring and using.) Whisk ingredients well. Stir in grated zucchini and chopped dates.
  5. Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix.
  6. Spoon batter into prepared muffin cups, filling almost to the rim of each cup. Let sit for 3 – 4 minutes before transferring to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for 18-20 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean. Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pans for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely.

Recipe Notes

NOTE: As with any gluten-free recipe, ensure that all ingredients are gluten-free products

 

Pin Me To Pinterest!

Gluten Free Zucchini Date Muffins
Gluten Free Zucchini Date Muffins

For other gluten-free muffin recipes from My Island Bistro Kitchen, follow these links:

Gluten-Free Pumpkin-Mincemeat Muffins
Deli-Style Gluten-Free Beet Muffins
Gluten-Free Blueberry Muffins
Deli-style Gluten-free Rhubarb Granola Muffins

Deli-style Gluten-Free Beet Muffins

Beet Muffin
Gluten-Free Beet Muffin

We have all heard of carrot muffins and don’t think twice about including the carrot vegetable into baked goods.  What is less commonly heard of is the use of beets for the same purpose. Today, I am sharing my newly-created and tested recipe for deli-style gluten-free beet muffins which are moist and packed full of wonderful flavor.  This is definitely in the category of “don’t knock it till you’ve tried it“!

Beets
Beets

Our garden did extremely well this year and our beets, in particular, grew very well….to the point that we had way more than what we could eat fresh or pickled.  I am always looking to add new gluten-free muffins to my recipe repertoire so, with an abundance of beets available, I figured this was a good time to experiment with them and I am very pleased with the results.  These deli-style gluten-free beet muffins have undergone several testings, in different ovens, and have produced consistently good results to the point that I am ready to publish my recipe here on my website.

Beet Muffin
Gluten-Free Beet Muffin

For those of you who follow a gluten-free diet, you are likely aware that it is often difficult to get good quality baked goods that reasonably replicate gluten baked goods and that are appetizing and tasty.  I have been doing a lot of experimenting with gluten-free recipe creation over the past while and am having very good results, particularly with muffins.  I love a muffin for coffeebreak at work every day and I absolutely detest any muffin with a flat top!  I expect my muffins to resemble deli-style muffins – those that are beautifully raised, with the dome top, and are a reasonably good sized muffin.

 Beet Muffins
Gluten-free Beet Muffins

In order to get that deli-style muffin, I have learned that gluten-free muffins take more leavening. This is probably due to the properties in the gluten-free flours and they obviously must take more leavening.  I find some gluten-free flours produce baked goods that have a “gritty” texture to them while others will result in a “gummy” textured product, and still others can have an offputting taste that is just not very appetizing.  I have come up with a flour mixture blend that alleviates these issues and I attribute a lot of that to my use of small amounts of almond and coconut flours in my baked products.  These flours cannot be used cup-for-cup substitutions for all-purpose flours because they react to liquid differently and, hence, the use of them in any quantity requires modifications to the liquid content in a recipe.  However, small amounts of them can be used and I find they do enhance both the texture and certainly the flavor of baked goods like cookies and muffins.

Beet Muffin
Gluten-free Beet Muffin

The other thing I have learned about gluten-free baking is that the addition of several flavor enhancers greatly improves the flavor of the baked product. This is where the use of yogurt, vegetables (such as beets), maple syrup, cocoa, and so forth come in. For this beet muffin recipe, I use a thick Mediterranean-style/Greek yogurt.  Many recipes will call for the use of plain yogurt and that certainly works in this muffin recipe.  However, I have also tested it with coconut and lavender (yes, lavender!) flavored yogurts and both are very good in these muffins.  Don’t substitute regular yogurt for the thick Mediterranean-style yogurt in this recipe as the regular yogurt will be too watery and will change the ratio of wet-to-dry ingredients in the muffins.

For this recipe, I incorporate beets in two ways – as a purée and in shredded form.  The purée should be of the consistency of applesauce or baby food and should look like this.

Beet Purée
Beet Purée

A small food processor or blender works well for the purée but I often use my immersion blender. If the beets are soft enough, the immersion blender will work. I use my tall 2-cup measuring cup when using the immersion blender to purée these beets as it contains any splatters – you really do see how red beets can be if you find splatters on the wall!

To shred the remaining beet(s) required for the recipe, I use a simple shredder like the one shown in the photo below. As you can see, the beets are shredded rather coarsely.

Shredded Cooked Beets
Shredded Cooked Beets

Some recipes call for shredded uncooked beets to be used in muffins; however, these muffins only take about 20 minutes to bake and, since beets are firm and take a while to cook I find, to ensure the beets are cooked in the muffins, I have better success using cooked beets in this recipe. Both the beet purée and shredded beets give these muffins flavor and moisture.

Beet Muffins
Gluten-free Beet Muffins

I love chocolate so have incorporated some cocoa and chocolate chips into the muffins as both add lovely flavor to the baked product.

While I cook the beets especially for these muffins, if you happen to have cooked too many beets for another purpose, these muffins would be a good way to use the left-over beets. Three-quarters of a pound of beets (weighed after leaves removed) are required for this recipe. The ones in the photo below are from our garden so, as you can see, they are of varying sizes! Just know that the bigger beet is going to take longer to cook to fork-tender state. Don’t split the beets before they are cooked as they will bleed and their goodness will be poured down the drain.

Beets
Beets

As always, make sure that all the ingredients called for in the recipe are gluten free.

Beet Muffins
Gluten-free Beet Muffins

These are great muffins to make in the summer and fall when you have fresh beets in the garden or can access them at local farmers markets or roadside farm market stands. These muffins freeze well.

[Printable recipe follows at end of posting]

Gluten-Free Beet Muffins

Ingredients:

¾ lb beets

1 cup gluten-free all-purpose flour (or gluten-free one-to-one flour)
1/3 cup gluten-free oat flour
¼ cup almond flour
¼ cup coconut flour
2 tbsp arrowroot starch
1¼ tsp zanthan gum
¼ cup gluten-free small flake rolled oats
5½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tbsp ground chia seeds
1/3 cup cocoa
Scant 2/3 cup brown sugar, lightly packed
¾ tsp cinnamon

2 extra-large eggs, room temperature, lightly beaten
½ cup almond milk or whole milk
¼ cup coconut oil, melted and cooled
1/3 cup Mediterranean-style/Greek yogurt (plain, coconut, or lavender flavor)
4 oz beet purée (see method below)
2 tbsp maple syrup
1½ tsp vanilla
½ cup shredded cooked beets

½ cup chocolate chips (optional)

Method:

Remove leaves, leaving about 1½“ stems along with the roots on the beets. Wash beets. Cook beets in boiling salted water until fork tender.  Let beets cool enough to handle, then peel. Loosely chop 4 oz beets into a small food processor or a blender and purée until smooth (an immersion blender may also be used). Consistency of puréed beets should be similar to apple sauce or baby food. Shred remaining beets to fill ½ cup measuring cup.

Preheat oven to 450°F.

Use muffin tins with cups that have ½-cup holding capacity. Prepare muffin tins by greasing or spraying each muffin cup with cooking oil, ensuring the top of the muffin tin is also well greased. Alternatively, line with parchment paper cups.

In large bowl, combine the dry ingredients by whisking very well.  Make a well in the middle of the dry ingredients and set aside.

In separate bowl, or large measuring cup, whisk together the lightly beaten eggs, almond or whole milk, coconut oil, yogurt, beet purée, maple syrup, vanilla, and shredded beet.

Pour wet ingredients into well in the dry ingredients.  Combine just until dry ingredients are barely incorporated. Do not overmix. Gently stir in the chocolate chips, if using.

Spoon batter into prepared muffin tins, filling almost to the muffin cup rim.  Let batter sit for 5 minutes before baking.

Transfer muffins to oven and immediately reduce heat to 400°F.  Bake 20-22 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.

Let muffins rest in muffin cups for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely.

Yield: 15 muffins

Gluten Free Beet Muffins

Yield: 15 muffins

A deli-style gluten free muffin that combines beets with chocolate to create a moist, tasty muffin

Ingredients

  • ¾ lb beets
  • 1 cup gluten-free all-purpose flour (or gluten-free one-to-one flour)
  • 1/3 cup gluten-free oat flour
  • ¼ cup almond flour
  • ¼ cup coconut flour
  • 2 tbsp arrowroot starch
  • 1¼ tsp zanthan gum
  • ¼ cup gluten-free small flake rolled oats
  • 5½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp ground chia seeds
  • 1/3 cup cocoa
  • Scant 2/3 cup brown sugar, lightly packed
  • ¾ tsp cinnamon
  • 2 extra-large eggs, room temperature, lightly beaten
  • ½ cup almond milk or whole milk
  • ¼ cup coconut oil, melted and cooled
  • 1/3 cup Mediterranean-style/Greek yogurt (plain, coconut, or lavender flavor)
  • 4 oz beet purée (see method below)
  • 2 tbsp maple syrup
  • 1½ tsp vanilla
  • ½ cup shredded cooked beets
  • ½ cup chocolate chips (optional)

Instructions

  1. Remove leaves, leaving about 1½“ stems along with the roots on the beets. Wash beets. Cook beets in boiling salted water until fork tender. Let beets cool enough to handle, then peel. Loosely chop 4 oz beets into a small food processor or a blender and purée until smooth (an immersion blender may also be used). Consistency of puréed beets should be similar to apple sauce or baby food. Shred remaining beets to fill ½ cup measuring cup.
  2. Preheat oven to 450°F.
  3. Use muffin tins with cups that have ½-cup holding capacity. Prepare muffin tins by greasing or spraying each muffin cup with cooking oil, ensuring the top of the muffin tin is also well greased. Alternatively, line with parchment paper cups.
  4. In large bowl, combine the dry ingredients by whisking very well. Make a well in the middle of the dry ingredients and set aside.
  5. In separate bowl, or large measuring cup, whisk together the lightly beaten eggs, almond or whole milk, coconut oil, yogurt, beet purée, maple syrup, vanilla, and shredded beet.
  6. Pour wet ingredients into well in the dry ingredients. Combine just until dry ingredients are barely incorporated. Do not overmix. Gently stir in the chocolate chips, if using.
  7. Spoon batter into prepared muffin tins, filling almost to the muffin cup rim. Let batter sit for 5 minutes before baking.
  8. Transfer muffins to oven and immediately reduce heat to 400°F. Bake 20-22 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.
  9. Let muffins rest in muffin cups for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://myislandbistrokitchen.com/2017/09/01/deli-style-gluten-free-beet-muffins/

Beet Muffins
Gluten free Beet Muffins

 

For other great gluten-free muffin recipes from My Island Bistro Kitchen, click on the links below:

Deli-style Gluten-free Rhubarb Granola Muffins
Blueberry Muffin recipe
The Ultimate Gluten-free Zucchini Date Muffins
Deli-style Gluten-free Rhubarb Granola Muffins
Gluten-Free Pumpkin-Mincemeat Muffins

These delicious Deli-style Gluten-free Beet Muffins are made with cooked beets and chocolate to create moist,tasty muffins.

Pin Me To Pinterest!

Beet Muffins
Gluten-free Beet Muffins