Many have the goal of eating nutritiously without sacrificing taste. As well, many sweet souls have reasons to avoid foods and can make enjoying life a bit difficult. I will be the first to attest that I love food, and I especially see it as an art. Through many trials I have been forced to delve into my and my family’s diet and am so thankful for having to do so. Why? Because I now know more about our bodies and how to help them operate efficiently with nourishing foods. I am here today to share a grain-free muffin recipe that will not only please your palate, but nourish you from inside out.
Many of you have requested this recipe after I shared it on my social media accounts. So, here I am taking a minute to venture back into the realm of food. You can see my other wholesome recipes HERE.
99.9% of the time my family consumes a grain-free diet. Unfortunately, the grains you find in the grocery store are not good for you, especially if you have a compromised digestive system (most of us do and don’t even know it). The grains are not cultivated or processed in the way our ancestors learned to do and have become intolerable to our gut. I seriously suggest taking a read over here at The Weston A. Price Foundation for some wonderful information on diet and health.
Now, I will take a step off my nutrition soapbox and get back to this yummiliciousness at hand. These muffins never last long at our table and I make them weekly, so they’re easy enough to whip up for a morning feast. The base of this recipe allows for changing up the contents to whatever fruit or added goodie you prefer.
*post contains affiliate links so you can find the products I love to use too. (see full disclosure)
For instance, I use blueberries, or cranberries (shown below), apples, raisins, nuts, and even occasional chocolate chips. eep!
Grain-Free Muffin Recipe ~ Nourishing Breakfast Food
You can have your muffin and eat it too. This grain-free recipe will fast become your morning pleasing staple.
- 1 cup buckwheat flour
- 1 cup coconut flour
- 1/2 cup tapioca flour
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 3/4 cup sucanat or rapadura cane sugar (see notes for substitutions)
- 2 large eggs
- 1 cup blueberries (or fruit of choice)
- 1 whole banana (ripened)
- 3/4 cup whole milk (farm fresh preferred!)
- 1/2 teaspoon cinnamon
- 1/2 cup pastured butter (room tempterature)
- Preheat oven to 400. Blend together dry ingredients in a standing mixer bowl or mixing bowl.
- While mixer is on, add eggs, butter, and milk. Slowly blend until combined.
- Add in your extras and blend until incorporated.
- Prepare muffin pan by greasing with butter or setting in liners. Fill each cup till level with top.
- Bake for 25-30 minutes. Done when lightly browned and toothpick comes out clean when poked in center muffin in pan.
- Remove from oven and remove from pan to cool on a wire rack until ready to eat. Enjoy!
If you do not have sucanat or rapadura cane sugar, you can substitute raw honey or syrup – adjust accordingly.
Although this recipe contains nut flours, I have even made these with garbanzo bean flours and the like, and they turn out delicious. FYI, buckwheat is not a grain, but a grass so is totally okay for those with grain issues.
I mention some ingredients in my recipe that may be unfamiliar to you. For instance, I source my butters, and raw milk from local farmers to get the quality I am after. My flours I either get from a local bulk food store or online at Tropical Traditions (best source for coconut flour, sugars, oils, etc), or here for:
My take on it is that baking and cooking is a fun way to experiment and get creative while enjoying the simple things in life.
Not only do I try to inspire in DIY projects, but in your kitchen as well. Food is fun and can be a whole new adventure. Give this recipe a try and report back, ya hear! tee hee. And…do pin and share this grain-free muffin recipe for others to learn too. I have a chicken parmesean recipe for you too…and yes, it’s grain-free and delicious.