Gluten free cinnamon muesli muffins recipe
- Dish type
- Mini cakes
This came about by me just messing around with gluten free flour and gluten free muesli to see what I could come up with. This is the result.
4 people made this
IngredientsMakes: 12 mini muffins or 6 normal ones
- 150g gluten free muesli
- 3 tablespoons self-raising gluten free flour
- 1 teaspoon gluten free baking powder
- 1/2 teaspoon mixed spice
- 2 teaspoons ground cinnamon
- 150g butter
- 150g caster sugar
- 1 egg
- 3 tablespoons milk
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Preheat the oven to 180 C / Gas 4. Grease and flour muffin tins or use mini cases. Grind muesli into a powder (see tip).
- In a medium bowl mix muesli, flour, baking powder, mixed spice and cinnamon together. Set aside.
- In a large bowl, cream together butter and sugar. Beat well. Add egg, beat until well mixed.
- Add dry ingredients. Beat until flour is absorbed. Then add the milk. Spoon into prepared cases or tin. Fill halfway depending on size of paper cases used.
- Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 20 minutes.
I ground up the muesli to a chunky powder using a hand blender.
You can also add finely chopped dried fruits before filling the cases.
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Recipe for Grain Free Cinnamon Walnut Muffins
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/> Ground Cinnamon
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Apple Cinnamon Muesli Muffins
Preheat oven to 180C/160C fan-forced. Line a 12-hole (1/3 cup-capacity) muffin pan with paper cases.
Sift flours into a large bowl and add the cinnamon, sugar and muesli and stir to combine.
Whisk egg, oil, apple purée and buttermilk together in a large jug and add egg mixture to flour mixture and stir until just combined (do not over-mix).
Divide mixture among prepared muffin holes and top each muffin with a slice of apple and bake for 20 to 25 minutes or until a skewer inserted into the centre of 1 muffin comes out clean, transfer to a wire rack to cool slightly and serve warm or at room temperature.
NOTES - Muffins are best made on the day of serving and are delicious warm. If you’re not eating them straight away, they can be frozen for up to 1 month. Reheat in the microwave just before serving. You can use water instead of apple juice, if you prefer.
You could replace the dried apricots with other dried fruit such as dried cranberries, pears or peaches – or try a combination.
Breakfast Egg Muffins
cloud bread recipe post, I mentioned due to health reasons we are slowly transitioning to gluten-free products. Well, these muffins definitely fall into the gluten-free category. They contain no soy products and no grains!
They pretty much satisfy any diet.
Pyrex measuring cup as it is easier when pouring the mixture into the muffin pan opening.
green beans, and salads also work well with these muffins.
These Muesli Muffins Are Peak Fall. And They Happen to Be Gluten Free
Every gluten-free muffin I’ve ever succumbed to has disappointed me by being either too sweet, or too crumbly, or weirdly bitter and bean-y from chickpea flour. So, after 12 years of eating gluten-free and missing good, hearty muffins, I decided it was time to make my own.
Gluten-free baking takes extra work, time, and tinkering. It took me 6 attempts with slight adjustments in ingredients and ratios to nail these muffins, but, finally, I have a muffin that I actually want to eat—for breakfast or as a grab and go snack any time of day. It’s got some extra protein from almond flour and almonds, and some extra fiber from ground flax seed and rolled oats. Of course it’s gluten-free, but I also made these muffins dairy-free by using coconut oil instead of butter. It’s just sweet enough, and that sweetness comes only from pure maple syrup and grated apples.
I call these muesli muffins because they were inspired by bircher muesli, the soaked oat and grated apple breakfast that my mom learned to make as a kid in Germany. Bircher muesli is OG health food: It was developed by the Swiss doctor Maximillion Bircher-Benner in the early 1900s as a healthy breakfast for his patients, who he kept on a diet heavy in raw fruits and vegetables long before raw food was as trendy as it is now. These muffins have all the same flavors—raw apples, rolled oats, sliced almonds, cinnamon, maple syrup—and it’s a comforting taste that reminds me of home.
These muffins keep well in an airtight container for at least five days so you can make them on the weekend and enjoy them all week. They’ll be especially useful when the house is full of guests for Thanksgiving and you want something you can hand a hungry kid or relative (or yourself!). It’ll feel like a treat any time of day.
Gluten free Chickpea Flour Muffins
A few days ago I decided it was time to reallybreak our new kitchen. You see, I’d been playing it safe with the stove top and microwave. Those are easy. All you do is turn knobs on high, low, etc. and push buttons for a cook time. I don’t really measure when I cook either, just throw ingredients in and taste while I go, ya know? But baking, well that has to be measured. And the oven? It’s in Celsius.
So here I am back to my conversion table. Tablespoons to grams, cups to ounces, Fahrenheit to Celsius. I better be a “bi-lingual” baker by the time I leave here.
I know, it’s probably so simple to most but hey, I’m taking advantage of that “smart” feeling here.
First up, HEALTHY BITES. I made a few twists on some old favorites. Adjusting the ingredients to what was more available here in New Zealand. I’d say the running theme is MUESLI, specifically Gluten free muesli. Hallelujah!
Coconut date and Hazelnut were a close second.
You should have seen me try to attempt my mother n law’s food processor. I think it took about 30 minutes just to figure out how to put the lid on.
Next up was the oven. Luckily, I brought some chickpea flour with me so all I had to do was throw in some GF flour (which is so cheap here) and of course more GF Muesli.
I’ve gotta little treat to share with y’all today. Ya know, it’s Monday and I’m here to make you smile because it’s the start of a new week!
And just in case you need a dessert, I’ve got ya covered.
This recipe is so super-duper easy that you can easily make it with your kids, grand-kids, young pals….you get the picture. Kids can help and it’s a fun little baking project that they’ll love to be a part of.
But if you don’t have any wee ones nearby- no worries.
I don’t have any over here – but then again I’m like a little kid so it makes perfect sense as to why this recipe turned out perfect when I made it with my Mom last week. I’ve had such a good time baking with my Momma these past few years that I’ve been working for myself. She’s hysterical and cracks me up when I’m gettin’ busy in the kitchen.
I have come to a deep appreciation for muesli. Bob’s Red Mill just came out with a new gluten-free muesli and it’s pretty much rockin’ my world right now. I mean seriously it’s a bag of your favorite ingredients all jumbled together- what more can you ask for? Well, maybe you’ll want a bit of almond milk with it.
But, in case you’re bored with your usual cereal bowl- I’ve got just the thing to put the ‘Spring’ into your step this week.
I recommend buying two bags of this fabulous muesli ’cause you’re gunna want more. You won’t regret it and I’m sure it’ll be eaten in no time in your pantry.
These fun little bars are made by combining an egg white with dairy-free/vegan butter, chunky peanut butter, brown sugar, cinnamon, honey, coconut flakes and a few nuts n’ seeds with the gluten-free muesli. That’s it.
The baking dork in me thinks this is pretty cool.
It’s total yumminess and reminds me of the bars they make at Canyon Ranch. I’m a big fan.
No, Dad it doesn’t taste like birdseed and no, friends it’s not a freaky hippie bar.
It’s like muesli meets rice crispy treats. I mean, come on … how can you go wrong with that?
Put a smile on your Monday morning face and if your week ends with a frown by Friday, bake these bars- they’ll bring back that smile in no time.
And speaking of yummy snacks, check out my latest snacks for Glamour Magazine: 4 Snacks to Beat the 3PM Hunger Pangs (Add These to Your Weekend Grocery List!)
And I’m excited to announce I’ve added a few new PAGES to my blog! They are located on the right-hand side of my blog under the column ‘More Apples’. I thought it would be helpful to give you some helpful information that you can use in your daily lives. Hope you enjoy them more to come!!
Now don’t forget to hop on over to my Facebook Page everyday until April 22nd where I’m giving away new prizes everyday for my ‘Spring Has Spring’ Giveaway.
Ok, so hear me out. Almond Flour. My nemesis. I have tried baking with almond flour before and I just couldn&rsquot get it right. I was ashamed at myself for failing to pull off such an easy concept.
Because who doesn&rsquot love a good muffin, better still when it&rsquos actually good for you.
I used a recipe from Elana&rsquos Pantry &ndash I swear she is the queen of gluten free muffins. I changed it around a bit by adding more honey for sweetness, apple cider vinegar to activate the baking soda, coconut oil to add moisture and vanilla essence.
First of all when baking with Almond flour the first thing to remember is that it does not act the same as normal flour. It soaks up liquid quicker. Therefore you might need to adjust the wet ingredients if you want to replace your flour at home.
Gluten-Free Orange-Cinnamon Lace Cookies
These crisp, delicate cookies, with their hint of orange and cinnamon, are almost toffee-like when you bite into them. The original recipe for these cookies calls for traditional all-purpose flour, but we find that our King Arthur Gluten-Free All-Purpose Flour is a great substitute. We encourage you to test for yourself, and to discover alternate flavors that please you.
Our thanks to Allison from Haute Box on the Food52 website for the inspiration behind this recipe.
- 1/3 cup (50g) King Arthur Gluten-Free All-Purpose Flour
- 1/2 cup (50g) almond flour
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoons grated orange rind (zest)
- 5 tablespoons (71g) unsalted butter
- 1/3 cup (67g) sugar
- 2 tablespoons (39g) light corn syrup
- 1/4 teaspoon orange extract, optional
- melted dark chocolate, for drizzling, optional
Preheat the oven to 350°F. Line two baking sheets with parchment paper or foil.
In a small bowl mix together the flours, salt, cinnamon, and orange zest until well blended.
Combine the butter, sugar, and corn syrup in a medium saucepan set over low heat. Stir until the butter melts and the sugar dissolves. Increase the heat to medium and bring just to a boil. Remove the pan from the heat.
Stir in the dry ingredients into the pan, followed by the orange extract.
Drop the batter onto the prepared baking sheet by teaspoonfuls (a teaspoon cookie scoop works well here), spacing the spoonfuls 4" apart from one another. We recommend baking no more than six cookies on a pan.
Bake the cookies for 7 to 9 minutes, until they're an even golden brown. Transfer the cookies, on their parchment or foil, to a rack, and let them rest until they're completely cool and crisp.
Bake succeeding batches while the first batch is cooling.
Once the cookies are completely cool, drizzle them with melted dark chocolate, if desired.
Tips from our Bakers
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.