Category Archives: Gluten-Free Muffins

R is for Roh Doylida and her Rockin’ healthy muffins!

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Ever since I wrote my first post about Roh Doylida earlier in the year, we have really become good friends.  It has been a blast getting to know her and I’m in awe about her wealth of knowledge about gluten-free living. I still have so much to learn and it was really cool recently to attend a Gluten Intolerance Group meeting where Roh was discussing different gluten-free flours and brought some of her healthy muffins for us to try. WOW, were they delicious!  We decided to partner up and will be teaching gluten-free classes throughout the Chicago area. I can’t think of a better person to do this with, we really get along like two peas in a pod! If you or anyone you know of needs help with navigating the gluten-free world, please consider contacting Roh at www.theglutenfreeconsultant.com.  It is my pleasure to bring you the guest blogger for “R” day, Roh Doylida….. Continue reading →

It has been so much fun getting to know Andrea and working together.  We seem to always be on the same wavelength.  I am so flattered she asked me to be a part of her A to Z for Celiac Awareness Month.

I’ve been doing the gluten-free “thing” for almost 10 years now and marvel daily at the growth and availability of gluten-free products in the past few years.  One thing that has not changed is the lack of nutritional value in most processed gf foods.  This bugs me to no end!  The people turning to gluten-free as part of a “fad” diet find out quickly that their information was way off.  There is nothing “diet” in a gluten-free diet totally dependent on the products found on grocery store shelves. Then we start hearing negative comments about being gluten-free and how it will just disappear the way “low carb” did.  For those of us adhering to this diet for medical reasons, this is no fad and we both need and deserve real nutrition!!

Since closing my bakery a year ago, I have coming up with healthier versions of some of my favorite gluten-free recipes.  I am happy to share them with all of you who love Andrea’s Rockin’ Gluten-Free Blog like I do.

By the way, these days I spend my time dividing my energy between helping people who are new to being gluten-free and working to further the mission and goals of The University of Chicago Celiac Disease Center as part of their advisory board.  You can find me anytime at www.theglutenfreeconsultant.com.


BANANA OAT MUFFINS Makes 18 muffins

1 Cup Gluten-Free Ground Oats* plus 1 Tablespoon Whole Oats

½ Cup Tapioca Starch

¼Cup Amaranth Flour

¼ Cup Sorghum Flour

1 teaspoon Xanthan Gum

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon Cinnamon

1 teaspoon Salt

½ Cup softened Margarine

1 Cup Brown Sugar

2 Eggs

1 teaspoon Vanilla

½ Cup Non-Dairy Sour Cream

1 Cup Mashed Banana

Topping: ⅓ Cup Oats, 4 Tablespoons Brown Sugar, ¼ teaspoon Cinnamon, 2 Tablespoons Margarine (chilled).  Combine with a pastry cutter or 2 forks.

  1. Preheat oven to 350˚.
  2. Prepare 3 muffin tins by lining with paper liners or spraying with a non-stick pan spray.**
  3. Put a sifter over a large bowl.
  4. Combine the dry ingredients together through the sifter into the bowl.
  5. In a large liquid measuring cup, combine the egg, milk, and softened margarine.
  6. Add the vanilla, non-dairy sour cream, and banana to the egg mixture and incorporate well.
  7. Stir liquid into the flour mixture.  Do Not Over-Mix.
  8. Pour into prepared muffin tins, each one at least ¾ full.
  9. Prepare the topping and sprinkle generously over each muffin
  10. Bake for 25-30 minutes

*Measure out one cup of oats and chop them in the food processor.

**Some pan sprays contain flour.  Be sure to read the label before using.

Blueberry Muffins Makes 12 muffins.

*Strawberry Muffins

½ Cup of Tapioca Flour

½ Cup of Sorghum Flour

¼ Cup Buckwheat Flour

¼ Cup of Amaranth Flour

½ teaspoon Xanthan Gum

2 teaspoons of Baking Powder

½ teaspoon Salt

½ Cup Sugar

1¼ Cups of Blueberries dusted with Tapioca Starch (fresh or frozen).

1 Egg

½ Cup Milk (cow, soy or rice)

½ Cup Canola Oil

¼ Cup Non-Dairy Sour Cream

  1. Preheat oven to 400˚.
  2. Prepare 2 muffin tins by lining with paper liners or spraying with a non-stick pan spray.*
  3. Put a sifter over a large bowl.
  4. Combine flours together through the sifter into the bowl.
  5. Add the rest of the dry ingredients.
  6. Toss blueberries with tapioca starch.
  7. In a large liquid measuring cup, combine the egg, milk, oil, and non-dairy sour cream.
  8. Stir liquid into the flour mixture.  Do Not Over-Mix.
  9. Fold in blueberries.
  10. Fill a non-stick muffin tin, each one 2/3 full. I sprinkle raw sugar over each muffin before I put them in the oven.
  11. Bake for 20 minutes.

*Some pan sprays contain flour.  Be sure to read the label before using.

HEALTHY CHOCOLATE MUFFINS MAKES 18 MUFFINS

½ Cup Tapioca Starch

¼ Cup Quinoa Flour

½ Cup Amaranth Flour

½ Cup Sorghum Flour

¼ Cup Brown Rice Flour

1 teaspoon Xanthan Gum

1½ teaspoon Baking Powder

½ teaspoon Baking Soda

½ teaspoon Salt

½ teaspoon Nutmeg

½ Cup Unsweetened Cocoa powder

1 Cup Brown Sugar

¾ Cup Oil

2 Eggs

1 Cup Milk (I use rice milk)

¼ Cup Non-Dairy Sour Cream

½ Cup Nuts (optional)

½ Cup Chocolate Chips (optional)

  1. Preheat oven to 375˚
  2. Prepare 3 muffin tins by lining with paper liners or spraying with a non-stick pan spray.*
  3. Put a sifter over a large bowl.
  4. Combine the flours with the other dry ingredients.
  5. In a separate bowl, blend the oil and brown sugar.  Incorporate the eggs, non-dairy sour cream, and milk. Make sure the wet mixture is well blended.
  6. Stir the liquid mixture into the dry ingredients. Do Not Over-Mix.
  7. Pour into prepared muffin tins, each one at least ¾ full.
  8. Bake for 20 minutes.

*Some pan sprays contain flour.  Be sure to read the label before using.