Oh MY Muffins....

So, Peter decided on homemade muffins for breakfast.  But... What to make!  I decided I wanted to try something new... and something gluten free (May is gluten free awareness month).  And these bad boys that I've crafted in my kitchen this morning? FREAKING DELICIOUS.  LOVE THEM.  Will be making these again... and again... and again.

Whether you like them with just the fruit or with tossing some chocolate in them, they are the best muffins- gluten free or otherwise- that I've ever made.  I'm in heaven.  Pass the muffin tray, please!

Gluten Free Dried Fruit Muffins
300g homemade whole grain gluten free flour mix (see below)
1/2 tsp baking soda
1/4 tsp baking powder
100g Splenda brown sugar mixture (or 50g brown sugar and 50g Splenda)
50g melted salted butter
50g mashed banana
80g buckwheat (or other favorite) honey
250g buttermilk (or 250g whole milk plus 1tbsp lemon juice, mixed together and left to stand for 5 minutes)
2 eggs
50g unsweetened almond milk
20g dried blueberries
20g dried pomegranate seeds
20g dried cranberries
28g sliced almonds

homemade whole grain gluten free flour
-50g coconut flour
-50g hazelnut flour
-100g white, stoneground cornmeal
-150g teff flour
-150g white rice flour
Mix togther and use as a whole grain flour mixture


Mix the flour, baking soda, baking powder, and sugar together. In another bowl, add the butter, banana, eggs, honey and milks. Mix the wet ingredients into the dry, then stir in the dried fruit. Fill muffin tins 3/4 way full (they dont rise a lot) and cook at 350 for 23-25 minutes.

(I make my first batch, then add the 48g of chocolate chunk pieces into the remaining batter and make those on round 2.)

Makes 19 muffins:
195c per muffin/ 230c per chocolate chunk muffin

(a shout out to the Gluten Free Girl, for her basic GF muffin assistance)