Whole Grain Gluten Free Muffin Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 1x
Ingredients
Scale
- 1 cup gluten-free rolled oats
- 1/2 cup medium grind organic whole grain cornmeal (such as Bob’s Red Mill)
- 1/2 cup brown rice flour
- 1 teaspoon baking soda
- 1/2 teaspoon unrefined sea salt
- 1 teaspoon cinnamon
- 1/4 cup plus 2 tablespoons organic extra virgin coconut oil (such as Barlean’s)
- 6 pitted dates
- 2 organic (pastured eggs (such as Vital Farms))
- 1 cup unsweetened hemp milk or unsweetened almond milk
- 3 bananas (mashed)
- 2 teaspoons pure vanilla extract
- 1 1/4 cups chopped pecans
Instructions
- Preheat the oven to 350 degrees and position the racks low in the oven. Line 10 muffin cups with paper liners.
- Put the rolled oats in a high-speed blender (such as a Vitamix) or food processor; process into flour. Add the oat flour, cornmeal, brown rice flour, baking soda, salt and cinnamon in a large mixing bowl and whisk to combine.
- In a high-speed blender, add the coconut oil, dates, eggs, almond milk, bananas and vanilla extract; process until smooth and creamy.
- Combine the wet ingredients with the dry, and mix gently (Note: over mixing will result in hard muffins) Stir in the chopped pecans.
- Spoon the muffin mix into the prepared muffin tins. Bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from the oven and set aside to cool for 5 to 8 minutes. Best served warm.
Terri says
Hi Ivy, You use quite a few different flours in your baking. I’d rather not stock so many flours at a time (and not sure how they taste), could you please summarize why and when to use different types of flours? We are not gluten free so I’m not sure on how to substitute the flours when I see the types you have used in a recipe. Thank you!
Ivy Larson says
Hi Terri, over the years I have tried a number of different flours 1) to get exposure to as many different nutrients from various grains as possible and 2) because the demand for wheat-free/ gluten-free from our readers has increased substantially. We are not gluten free in our house but since I recognize a lot of people are I try to accommodate my recipes to them. Having said that, gluten-free baking is not a piece of cake when it comes to making the food taste good. I find when I try to make something gluten free I almost always have to use multiple different flours. However, if you are not gluten free and you just want to buy one flour that will work for pretty much all of my recipes I would suggest either White Whole Wheat Flour, Biodynamic Whole Wheat Flour OR Sprouted Spelt Flour—those 3 flours are all nutritious and as long as you are not gluten-free you can’t go wrong with those. I hope this helps clear up any confusion?
Sarah says
How would you store the leftovers? Fridge of freezer? Thanks! The muffins are delicious!
Ivy Larson says
So glad you like them Sarah =) I usually store in the fridge if using within 4 days, otherwise I will freeze them for up to 2 weeks 😉
Rufina Liew says
Thank you so much for this recipe.