Gluten-free Flour-less Muffins
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
My nine-year old son declares that this is his favorite muffin. Made with gluten-free old-fashioned rolled oats, and no flours, this muffin could be a great option for those who want to avoid gluten. Prunes, unsweetened applesauce, vanilla and almond extracts serve as the sweeteners. You can feel good about enjoying this satisfying muffin!
- 1 3/4 cups milk
- 1 cup prunes can soak ahead if needed
- 1/2 cup Walnuts
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 cups gluten-free old fashioned oats
- Preheat oven at 350. In industrial strength blender, mix milk, prunes and walnuts until smooth. Mix in remaining ingredients (except oats). Stir or pulse in oats last. Do not over mix. Pour into greased regular-size muffin tin. Bake at 350 degrees Farenheit for 35-40 minutes until lightly browned.
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Jane, thank you for the helpful and delicious recipes. They make a difference in my life.
Thanks so much, I needed to hear this. Recipe sounds yummy.b turk