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Strawberry Almond Gluten Free Muffins, grain-free, casein-free

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strawberryalmondGlutenFreeMuffins

As many of you may experience, when you don’t eat refined sugar, and cut back on the natural sugars in your life, your taste for sweetness goes down. I really dislike anything too sweet, after several years of eating this way. What I didn’t realize was that my own tolerance for sweetness has gone down, even since last year. My Almond Gluten Free Muffins, for instance, were too sweet for me when I made them a week ago.

That is why I edited my own recipe: so I would enjoy it more now that my taste has changed. I wanted to share my edits with you, in case any of you are in the same boat I am 🙂 I also took this opportunity to make them grain-free by substituting buckwheat flour in place of brown rice flour. Taste is subjective, so you may prefer my original almond gluten free muffin recipe. I, however, think the new version is even better.

Strawberry Almond Gluten Free Muffins

gluten-free, grain-free, casein-free
Add to bowl:
1/4 cup apple sauce
1/4 cup honey
3 room temp eggs (cold eggs will harden the coconut oil)
1/2 cup coconut oil, liquified
 
Beat with electric mixer.
 
Add:
2 cups almond meal flour
1/2 cup buckwheat flour
1/2 tsp baking soda
1/2 tsp baking powder (Grain-free Baking Powder Recipe)
1/2 tsp sea salt
 
Beat with electric mixer.
 
Add:
1 cup thinly sliced fresh strawberries
(fresh blueberries would also be nice)
 
Spoon into unbleached muffin cups, to almost fill.
Bake at 350 degrees for about 24 minutes.
 
Makes about 14.


Tip: To soften my coconut oil I keep a tempered glass jar of coconut oil on the counter. Right before I start making my recipe I turn the oven on so it can pre-heat. I rest the tempered glass jar of coconut oil on the oven vent in the back. The heat of the oven comes up through the vent and softens the oil.

If you’re thinking about adding coconut oil to your diet, check out this article by Bruce Fife, N.D.

“Buckwheat is actually not related to wheat at all. Buckwheat is a bush-like plant, which comes from the same family as rhubarb. Buckwheat flour is made from the triangle-shaped seed, or fruit, of the plant. The seed is similar to a sunflower seed, with a small seed inside a hard outer hull. This tiny seed is what the buckwheat flour is made from. This seed may be tiny, but it is mighty powerful when it comes to nutrition.

Buckwheat has a high concentration of all the essential amino acids, which even whole-grain wheat can’t claim. Buckwheat especially contains high levels of lysine, threonine, tryptophan and the sulpher-containing amino acids. Our bodies cannot make most of these amino acids, so we have to get them through our food sources.” –Delicious Gluten-free Baking

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  2. I don’t think coconut flour would work in this recipe, but I have other recipes with coconut flour, like banana bread and muffins 🙂

  3. yum! These look amazing. It’s so great when you find a deal on almond flour and worth buying in bulk. I just found a great deal on flaked almonds and I’m grinding them down into flour which works beautifully.

    x x x

  5. HI! These look delicious. I don’t have buckwheat flour, do you think I could use coconut flour for that? (and still use the almond flour).
    Thanks for all the wonderful recipes.
    -kathryn

  6. I just made these with blueberries and I didn’t use the stevia because I didn’t have any… but I added a little vanilla. they were SOOOOO good!

  7. Thanks Naomi!

    Thanks Lauren!

    Thanks Kathryn! I don’t know. Let us know if your substitutions work out 🙂

    Thanks Alicia! I have been meaning to make them with blueberries myself =)

  9. I’m planning on making these with frozen wild blueberries, but have a few questions. First, what brand of apple sauce do you use (I’m guessing unsweetened, too). What brand of buckwheat flour? I usually use Arrowhead Mills buckwheat flour. Also, do you think this would work with blanched almond flour instead of almond meal flour? Last, any ideas if these freeze well? I’m trying to freeze muffins for quick breakfasts/snacks for after my little one arrives (any day now!). Thanks, Kelly!

  10. my kid is allergic to almonds, among many other things. Could I substitute millet flour in place of the almond flour, and if the taste is too strong tapioca or rice flour for the buckwheat flour?

  11. These were great! Don’t even taste gluten free. Since I had strawberries that I needed to use, I took a deep breath and made a couple of substitutions; always a dangerous thing with GF baking. But they were still good-which is terrific for me since I have to rotate foods.

    I used Bob’s Red Mill Garbanzo/Fava flour for the Almond Meal, and used 1/2 honey, 1/2 agave. Since I love almonds and didn’t have the flour, I added slivered almonds (which gave a nice crunch). I also added a sprinkle of Xantham Gum.
    Thanks for the recipe-it’s a keeper.

  12. Hi Kelly,
    Do you have any suggestions for how much blanched almond flour to use in place of the almond meal? All 3 of my kids will eat these muffins. Hooray!
    Thanks,
    Jan

  15. Wow! I made these as the recipe was written – using blueberries since they are a fave at my house. Wow! Wait, I said that already. So very good! I’m going to freeze some so I can pull one out in the morning and throw it in my lunch before I head off to work.

    Have you ever added coconut flakes and chocolate chips to this recipe in place of fruit? I think it would be a healthy sweet treat.

    I didn’t try your original recipe, but this is sweet enough for me (and I have a real sweet tooth!) just beginning my journey to being healthier.

  16. These are so great! I love that they’re not too sweet. Upon tasting them, my boyfriend told me they were professional-grade muffins! 🙂 Thanks, Kelly.