And then for those times you want to be good for breakfast, it doesn’t get much better than these. These really are healthy – no gluten, no eggs, low fat, and low sugar.
Eat a handful of these for breakfast and then treat yourself to a cupcake for dinner. You gotta have balance.
My understanding of nutrition works like this – if there are vegetables in it, it’s automatically healthy. And if it sounds disgusting, it’s probably good for you. And if eating one of it is good for you, then eating all of it must be the best course of action.
These muffins are gluten-free (which is 1 point in your favor), have two different types of vegetables (which is 2 more points), and are also egg-free (by way of the disgustingly-named flaxseed, so another point!), so you can eat them all without feeling bad. And in the name of healthy living, you definitely should!
I don’t have a picture for these muffins because, to be quite honest, they were terribly ugly. Mashing the blueberries gave the batter a gross gray color, which I knew would happen beforehand, from prior childhood experience with overmixing blueberries into batter for pancakes. But I went by the book anyways, because I trust Camilla Saulsbury, and after tasting these muffins, I’m not sure there’s a better way of infusing the maple flavor into these.
They were really delicious – maple syrups and blueberries are a great pairing – so try to forgive the ugly exterior and give these muffins a try.
These muffins were one of my first forays into gluten-free baking, and they were quite the success. They baked up beautifully, all golden and puffy. The turbinado sugar on the top was a great addition – they give these muffins a subtle crunch and sweetness. Texture-wise, you can definitely tell that it’s not a regular muffin, though. I can’t quite describe it, but it just lacks the crumby deliciousness that muffins with gluten have.
I love gluten. I really, really love it. If gluten were a band, I would be its groupie and follow it around on tours and buy all of its CDs and get its name tattooed to my ass. That’s how much I love gluten.
But these gluten-free cupcakes…I would happily cheat on gluten with these babies. They use almond flour only, which is unique because almond flour is typically a secondary flour that’s used in conjunction with brown rice flour or other bean flours. Using almond flour really helps keep the flavor and texture similar to a regular cupcake, so you can’t even tell that it’s gluten free. There’s also no xanthan or guar gum, so no need to hunt around for specialty ingredients – at the same time, because these ingredients are omitted, these cupcakes don’t bake up quite as high as typical cupcakes would. Either way, they’re still delicious, and would make a great birthday treat for gluten-intolerants and gluten-lovers alike.
Comfort food at it’s finest: banana muffins.