For those on a gluten-free diet, breakfast can be a challenge. It can be a challenge to anyone for that matter, especially if you want to make it healthy and economical. Muffins are an easy grab-and-go breakfast. If you make them yourself, you can save money and ensure that they are healthy.
Thankfully, gluten-free muffins are pretty easy to make. I like to include as much whole grain flour and as little starch as possible. For this recipe I also decided to use agave nectar as a sweetener. Agave is not calorie free, but it does not affect blood sugar levels like sugar does. That makes it a particularly good choice for starting the day. If you don’t have agave, I’ve included instructions for using sugar.
I’ve been working on this recipe for a while. My first tries resulted in a good, but slightly dry muffin. They were good fresh, but I like to make muffins at night to have for breakfast the next morning. In order to make them moist enough the next day, I increased the amount of milk. That makes them a bit heavier so they don’t rise as much. If you are going to eat while they are still warm, you might want to cut the milk back to 2/3 cup but keep an eye on them. 15 minutes of baking might be enough.
- ½ cup sorghum flour
- ½ cup brown rice flour
- ½ cup millet flour
- ½ cup tapioca starch
- ½ teaspoon xanthan gum
- 1 Tablespoon baking powder
- 1 teaspoon unflavored gelatin
- ¼ teaspoon salt
- 1 teaspoon cinnamon (or more if you want a strong flavor)
- ¾ cup milk or substitute
- ⅓ cup agave nectar or honey
- 2 eggs
- ¼ cup oil or melted butter
- 1 teaspoon vanilla
- 1 ripe pear
- Preheat oven to 400°.
- Combine the flours, starch, xanthan gum, baking powder, gelatin, salt, and cinnamon in a large mixing bowl.
- In a smaller bowl, combine the milk, agave, eggs, oil, and vanilla.
- Wash, core, and chop the pear, leaving the peel on. Cut it into pretty small pieces, they can seem pretty large when in a muffin.
- Add the wet ingredients to the dry ingredients and stir, making sure all the dry ingredients are incorporated.
- Stir in the pear.
- Spoon the batter into 12 greased muffin cups. Bake at 400 degrees for 15 minutes.
- Remove from the pan and cool on a wire rack (or while still warm, but not hot).