quinoa bites F

3 Healthy Road Trip Snacks

by Claire Gallam in Recipes

The holiday season is upon us, and to many, that means lots of baking, holiday parties, endless shopping and long road trips to see family and friends. Even though it’s just as easy to pull into a McDonald’s or a Burger King when the kids start demanding food, those meals filled with fat, empty calories and sugar will only leave them hungry again in no time.

My suggestion? Skip the drive through and pack your car full with one of these healthy, fiber and protein-packed snacks for seamlessly easy road snacking. Now, I can’t promise your kids will behave, but I can promise they’ll eat these up without any complaining.

Preventing your son from licking his sister’s face or your daughter from hogging the iPad is on you, I’m just packing the snacks.

Pumpkin Chocolate Chip Muffins | Bob's Red Mill

Pumpkin Chocolate Chip Muffins

Yields about 8 muffins

Ingredients:

  • 1 cups Bob’s Red Mill Whole Wheat Flour
  • 1 cup Bob’s Red Mill All Purpose Flour
  • ½ cup Bob’s Red Mill Oat Flour
  • 1 cup White Sugar
  • 2/3 cup Brown Sugar
  • 2 teaspoons of Baking Powder
  • 2 teaspoons of Pumpkin Pie Spice
  • 1/4 teaspoon Salt
  • 2 Eggs
  • 2 teaspoons of Vanilla Extract
  • 1-1/3 cup of Pumpkin Puree
  • 1/3 cup of Canola Oil
  • 1 cup of Semi Sweet Chocolate Chips
  • 1/4 cup of chopped Walnuts

Directions:

  1. Preheat oven to 350F. Line muffin tin with liners or spray with cooking spray. Set aside.
  2. In a large bowl, sift flour, sugar, baking powder, pumpkin pie spice and salt together. Form a well in the middle. Add eggs, vanilla, pumpkin and oil.
  3. Using a wooden spoon, stir until fully mixed. Add chocolate chips and nuts, stir until incorporated.
  4. Put 2 tablespoons of batter into each cup (or until 3/4 the way full). Bake for 20-22 minutes, or until browned.

Mexican Quinoa Bites | Bob's Red Mill

Mexican Quinoa Bites

Yields about 14 mini bites.

Ingredients:

  • 1 cup Bob’s Red Mill Quinoa (we love tricolor)
  • 1 large Egg
  • 1/2 cup shredded Carrot
  • 1 stalk Leeks, chopped
  • 1 clove Garlic, chopped
  • 1/2 Jalapeño Pepper, seeded and chopped
  • 3 tablespoons diced Tomatoes
  • 1 tablespoon chopped Green Chiles
  • 2 tablespoons chopped Cilantro
  • 1/3 cup shredded Colby Jack Cheese
  • 1/2 tablespoon Mexican Seasoning
  • Salt and Pepper
  • Plus Sour Cream (or Greek Yogurt) and Avocado for garnish

Directions: 

  1. Preheat oven to 350 degrees F. Grease a mini muffin pan with nonstick cooking spray.
  2. In a bowl, mix the quinoa, egg, carrot, leeks, garlic, jalapeño, diced tomatoes, green chiles cilantro and cheese. Mix in the seasoning and salt and pepper.
  3. Fill each muffin tin all the way full with quinoa mix. Bake for about 16 – 20 minutes, or until crispy on the outside.

Fluffy Banana Bread | Bob's Red Mill
Easy Frosted Banana Bread

Serves about 14 – 16.

Ingredients:

  • 1 cup White Sugar
  • ¼ cup Brown Sugar
  • 2 large Eggs
  • 1/3 cup unsweetened Applesauce
  • 2-½ tablespoons unsalted Butter
  • 3-½ medium Bananas, smashed
  • ½ cup Heavy Cream
  • 1 teaspoon Vanilla
  • 2 cups Bob’s Red Mill Gluten-Free All Purpose Flour
  • ½ cup Almond Meal
  • ½ teaspoon Xanthan Gum
  • 1 teaspoon Baking Soda
  • 1 cup chopped Walnuts
  • ½ cup Cream Cheese Frosting
  • Chocolate Chips for garnish

Directions:

  1. Preheat oven to 350 degrees F. Grease a large 9 x 3 x 3 loaf pan with nonstick cooking spray.
  2. In a mixing bowl, beat the applesauce, butter, eggs and sugar, until creamed. Mix in the banana, cream and vanilla, stir to combine.
  3. In another bowl, whisk the flour, almond meal, xantham gum and baking soda together.
  4. Make a well in the center of the butter ingredients and add the flour mixture, fold to combine. Stir in the chopped nuts.
  5. Pour the mixture into the loaf pan.
  6. Bake for about 70 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely.
  7. Once cooled, frost with cream cheese. Top with chocolate chips.

Claire GallamClaire is a cookbook author, food writer and recipe creator, soon-to-be culinary student
and avid world traveler. She is recently married to a social media guru who loves *almost* everything she conjures up. She writes full-time for the Food section of SheKnowsFabulousFoods.com and is a contributing writer for the Travel section of SheKnows. You can also follow her daily musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist. Follow Claire on Twitter and Facebook to keep up to date with her newest creations. 

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Choc Chip Pumpkin Muffins F

Chocolate Chip Pumpkin Muffins

by Cassidy Stockton in Gluten Free, Recipes

T’is the season- the pumpkin season that is. Maybe you’re a die-hard pumpkin fanatic or maybe you could skip it all together (in which case, it seems unlikely that you are even reading this), but from a recent poll on Facebook (and the endless stream of pumpkin recipes online right now), it’s clear that A LOT of people still enjoy the occasional pumpkin indulgence. I am not a huge fan of the overly sweet pumpkin lattes or decadent pumpkin cheesecakes, but I do like a nice pumpkin muffin, especially one that invited chocolate to the party. These easy pumpkin muffins are a great treat without being overly indulgent. They are just the ticket for me this time of year. Quick to whip up and wonderful while still warm, these muffins are perfect for beating back a gray day here in the Pacific Northwest.

Chocolate Chip Pumpkin Muffins | Bob's Red Mill

 Chocolate Chip Pumpkin Muffins

Directions

Step 1

Grease muffin tin and place on a baking sheet. Preheat oven to 375°F.

Step 2

Mix dry ingredients in a medium bowl and set aside.

Step 3

Whisk together eggs, oil, vanilla, pumpkin and sugar.

Step 4

Add dry ingredients, mixing with a spatula, alternating with the milk. Fold in chocolate chips.

Step 5

Using a muffin scoop, portion out into 12 greased muffin cups. These portions will be heaping, so divide accordingly.

Step 6

Bake with a tray underneath at 375°F for 25 minutes. Muffins will brown, but will stay soft when done.

*Vegan option: use a flaxseed mixture to replace the eggs (2 Tbsp flax with 6 Tbsp water for two eggs) and substitute whole milk with non dairy milk of your choice.

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Apricot Almond Muffins | Bob's Red Mill

Meatless Mondays: Apricot Almond Muffins

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

These mildly sweet, grain-free muffins are perfect for your gluten free or low-carb diet. The texture of almond meal give these muffins a hearty bite that pairs well with the fruity burst of dried apricots. They make a great on-the-go snack and can easily be dressed up for a dessert occasion. For a change of pace, use our new natural almond meal or try our hazelnut meal for a different flavor combination altogether. We just can’t stop eating these muffins and we fear that you’ll have the same problem at home (so you better hide one for later before your family finds out).

Apricot Almond Muffins | Bob's Red Mill

Apricot Almond Muffins

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 10 minutes  | Cook Time:  18 – 20 minutes |  Yield: 12 servings

  • 4 cups Bob’s Red Mill Almond Meal (442g)
  • 1 ¼ tsp Baking Soda (7.5g)
  • ¼ tsp Salt (1g)
  • 2/3 cup diced, dried Apricots (90g)
  • 1 Tbsp Orange Zest, from about 1 large orange (8g)
  • 5 Eggs (250g)
  • 1/3 cup melted Coconut Oil or Butter (80 mL)
  • 1/3 cup Honey or Maple Syrup (80 mL)
  • 1 tsp Almond Extract

Step 1

Preheat oven to 350°F.  Line a standard muffin tin with paper liners and spray with pan spray.

Step 2

Combine the Bob’s Red Mill Almond Meal, baking soda, salt, diced apricots and orange zest.

Step 3

In a large bowl, whisk together the eggs, coconut oil, honey and almond extract.  Add the dry ingredients to the wet and mix well.

Step 4

Portion batter into prepared muffin tin and bake until golden and the tops spring back when lightly touched, about 18 – 20 minutes.

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Birdspotter Recipe of the Week | Bob's Red Mill

Birdbrain Muffins

by Cassidy Stockton in Birdspotter, Featured Articles, Recipes

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

***

We’re not calling you a birdbrain, but even the most flighty among us could whip up these muffins. Our 10 Grain Cereal give these muffins have a bit of crunch while adding whole grain nutrition. If you don’t have our cereal on hand, any one of our granular hot cereals will do. These are perfect for an on-the-go breakfast, lunch box treats, or with a cup of tea while you count birds at your feeder.

Birdbrain Muffins | Bob's Red Mill
Birdbrain Muffins

Directions

Step 1

Mix 10 Grain Cereal and milk; allow to stand for 10 minutes while preheating oven and assembling other ingredients; cream sugar, margarine, and egg together. Add dry ingredients and milk mixture. Stir only until mixed.

Step 2

Spoon into greased muffin pan. Bake at 400°F for 15 minutes.

Makes 12 muffins.

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Birdspotter Recipe of the Week | Bob's Red Mill

Pumpkin Quinoa Muffins

by Cassidy Stockton in Birdspotter, Featured Articles, Recipes

For the second year, we’ve teamed up with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

Quinoa Pumpkin Muffins | Bob's Red Mill

These muffins are very moist and the added quinoa boosts the protein and offers a nice crunch. This recipe was developed especially for Bob’s Red Mill by renowned whole grain specialist, Lorna Sass, author of Whole Grains Every Day Every Way. Slightly sweet and full of whole grains, these muffins are perfect to take along on your next bird-watching expedition.

Pumpkin Quinoa Muffins

  • 1/4 cup Raw Shelled Sunflower Seeds
  • 1-1/4 cups Whole Wheat Pastry Flour
  • 3/4 cup Brown Sugar
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 3/4 cup cooked Organic Quinoa Grain*
  • 2 large Eggs
  • 3/4 cup Unsweetened Canned Pumpkin
  • 1/2 cup Low-Fat Buttermilk (well shaken)
  • 2 tsp Vanilla Extract
  • 5 Tbsp Unsalted Butter

Directions

Step 1

Place a rack in the center and preheat the oven to 400°F. Use 1 tablespoon of the butter to thoroughly butter the muffin tins. Set aside. Melt the remaining 4 tablespoons of butter and set aside.

Step 2

In a large bowl, combine the flour, sugar, pie spice, baking powder, baking soda, and salt. Add the cooked quinoa, separating the grains with a fork to distribute them evenly.

In another bowl, beat the eggs. Add the pumpkin, buttermilk, melted butter, and vanilla. Whisk until the mixture is smooth.

Gradually stir the liquid into the dry ingredients just until the flour is incorporated. It’s fine if the batter is slightly lumpy. Do not overmix.

Step 3

Divide the batter among 12 muffin cups. (Each should be about 3/4 full.) Sprinkle 1 teaspoon of sunflower seeds on top of each muffin. Bake until the muffins are nicely browned around the edges and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set the tins on a cooling rack for 5 minutes. Run a knife around the edges and remove the muffins. Eat warm or cool directly on the rack. If not eating the same day, freeze for up to 3 months.

Notes

*NOTE: To cook Quinoa, bring 2 cups water to boil. Stir in 1 cup Quinoa and reduce heat to medium/low. Cover and cook for 12 minutes. Remove from heat, fluff with fork and let stand for 10-15 minutes.

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Birdspotter Recipe of the Week | Bob's Red Mill

Chickadee Muffins

by Cassidy Stockton in Birdspotter, Recipes

For the second year, we’ve teamed with the Cornell Lab of Ornithology to bring bird lovers the ultimate birding photo contest. Each week we’re giving away prizes and sharing some of our favorite recipes, perfect for fueling a healthy, happy day of watching birds. Check back here each week for a great recipe, and don’t forget to vote on your favorites and enter your own photos in BirdSpotter!

One of our favorite muffin recipes here at Bob’s Red Mill, these little darlings are packed with nutrition from whole wheat flour, flaxseed meal and oat bran. The addition of shredded carrots and apples give these muffins a delightful flavor and texture. Take a few of these and a thermos of coffee on your next birding endeavor and you’ll be deliciously well-fueled.

Chickadee Muffins | Bob's Red Mill

Chickadee Muffins

  • 1-1/2 cups Whole Wheat Flour or Whole Wheat Pastry Flour
  • 3/4 cup Flaxseed Meal
  • 3/4 cup Oat Bran
  • 1 cup Brown Sugar
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 tsp Cinnamon
  • 1-1/2 cups finely shredded Carrots
  • 2 peeled and shredded Apples
  • 1/2 cup Raisins
  • 1 cup chopped Nuts
  • 3/4 cup Milk
  • 2 beaten beaten Eggs
  • 1 tsp Vanilla

Directions

Step 1

Mix together flour, Bob’s Red Mill Flaxseed Meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.

Step 2

Stir in carrots, apples, raisins (if desired) and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. DO NOT OVER MIX.

Step 3

Fill muffin cups 3/4 full. Bake at 350° F for 15-20 minutes.

Yield: 15 medium muffins

 

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Cassidy Stockton Google: Cassidy Stockton
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Snickerdoodle Muffins

Simply Allergy-Free: Snickerdoodle Muffins {Giveaway}

by Cassidy Stockton in Contests, Featured Articles, Gluten Free, Recipes

In honor of Celiac Disease Awareness Month, we are bringing you three beautiful gluten free cookbooks that we think are worth purchasing to have on hand or gifting to someone new to the gluten free diet. The first, Simply Allergy-Free by Elizabeth Gordon, works for anyone who must avoid gluten, dairy, soy, nuts and eggs.

Simply Allergy-Free (available from Amazon) is a book of modest size, but absolutely packed with simple, delicious recipes that anyone can enjoy. This book begins with a section on the ingredients Gordon favors (and how to shop for them) and a lovely substitution guide. Main course recipes include: Bang Bang Chicken, Polenta Pizza, One Pot Quinoa with Spinach, Pomegranate and Yams, Beef Tostadas. Sides range from Chickpea French Fries and Curried Cauliflower to Gazpacho Salad. Simply Allergy-Free has a chapter dedicated to dips and sauces (Green Curry Paste anyone) followed by a long chapter on desserts, which includes Candy Bar Pie, Rocky Road Cookies and Soft Salted Caramel, to name a few. Most recipes are accompanied by gorgeous photography from Melanie Bauman and Lorna Palmer, always a bonus in my book.SimplyAllergyFree

I can be a bit skeptical about recipes that leave out gluten, dairy and eggs, but once we tried these Snickerdoodle Muffins, I was sold. These disappeared quickly when we made a batch at the mill. These muffins taste just like a cinnamon sugar donut. The worst thing about these? You have to lick your fingers to get all of the cinnamon sugar off. Make these for your next gathering and serve alongside coffee or with a glass of (non dairy) milk. No one will ever suspect that they are allergen-friendly.Snickerdoodle Muffins (GF, V)

Hands down, the best thing about this book? The recipes are made with simple, common ingredients. You can easily pick out one of the recipes for dinner, head to your pantry and have it on the table in 30 minutes. Not all of the recipes are that quick, but you get my drift. These dishes are delicious because they use real food ingredients, the missing allergens will not be, ahem, missed.

Elizabeth has generously offered us a copy of this book to give away to one lucky reader. In addition to the book, we’ll kick in a package of our Gluten Free Sorghum Flour and White Rice Flour so you can make these muffins right away. To enter, simply follow the prompts in the app below (please note that commenting is mandatory and you can find the question in the prompt). We’ll pick a winner at random from all who enter by 11:59 pm on May 15th, 2013.

a Rafflecopter giveaway

Snickerdoodle Muffins

from Simply Allergy-Free, by Elizabeth Gordon

Makes 12 muffins

  • Canola Oil
  • 1-1/3 cups White Rice Flour
  • 1/2 cup Potato Starch
  • 1/4 cup Sorghum Flour
  • 1 cup Sugar, divided
  • 1 Tbsp Baking Powder
  • 1 tsp Xanthan Gum
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/4 cup Coconut Oil, melted (or liquid)
  • 1 cup Non-Dairy Milk of choice
  • 1 Tbsp Cider Vinegar
  • 1 tsp Vanilla Extract
  • 1/4 cup Unsweetened Applesauce, at room temperature
  • 1 tsp ground Cinnamon
  1. Preheat the oven to 375°F and grease (do not line) twelve muffin cups with canola oil.
  2. In a liquid measuring cup, add cider vinegar to non-dairy milk and let sit 5 minutes.
  3. In a large mixing bowl, whisk together the rice flour, potato starch, sorghum flour, 1/2 cup sugar, baking powder, xanthan gum, baking soda, and salt.
  4. In another large bowl, mix together the melted coconut oil, milk/cider vinegar combination, vanilla extract, and applesauce. Mix the liquid ingredients until they are smooth.
  5.  Make a well in the center of the dry ingredients and pour in the wet ingredients all at once. Stir the batter until all of the ingredients are thoroughly incorporated.
  6. Pour the batter into the prepared muffin tins and bake in the preheated oven for 14 minutes or until a toothpick inserted in the center comes out clean. Remove the tins from the oven and let the muffins rest in the tins for 5-7 minutes or until they are cool enough to handle but still warm.
  7. While the muffins are cooling, stir together the remaining 1/2 cup sugar and the ground cinnamon in a wide but shallow bowl.
  8. When the muffins are cool enough to handle, roll each muffin in the cinnamon and sugar mixture until they are completely covered on all sides. Transfer the muffins to a wire rack to cool slightly and then serve warm, immediately, or let them cool completely.
  9. Leftovers may be stored at room temperature in an airtight container for up to a day.

NOTE: [Elizabeth] likes using unrefined coconut oil in this recipe because the coconut flavor lends a buttery flavor to the muffins, but if you do not like the coconut flavor, use refined coconut oil instead.

 

 

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6 Grain Muffins

Ruthie’s 6 Grain Muffins

by Cassidy Stockton in Featured Articles, Recipes

Lazy Saturday? Why not whip up a batch of these delicious, healthy muffins? Using a granular cereal gives these muffins a bit of bite while adding a beautiful flavor—not to mention the nutritional boost! Balancing the whole grains in the cereal by using white flour, keeps them light and delicious. Swap out the white flour for whole wheat pastry flour if you want a dense, whole grain muffin. If you don’t have our 6 Grain Cereal on hand, any whole grain granular cereal (like our Mighty Tasty or 10 Grain Hot Cereal) will do in a pinch.

6 Grain Muffins Whole Grain

Ruthie’s 6 Grain Muffins

  •     1 cup Org 6 Grain Right Stuff Cereal
  •     1-1/2 cups Sour Milk or Buttermilk
  •     1/2 cup Sugar
  •     1/3 cup Butter, soft (about 5 Tbsp)
  •     1 Egg
  •     1 cup Unbleached White Flour
  •     1 tsp Sea Salt
  •     1 tsp Baking Powder
  •     1 tsp Baking Soda

Directions

Step 1

Mix cereal and milk; allow to stand for 10 minutes while preheating oven to 400°F and assembling other ingredients. Grease a 12 serving muffin pan or line pan with paper liners.

Step 2

Combine and sift dry ingredients. Cream sugar, butter and egg together. Add dry ingredients and milk with cereal to butter mixture. Stir only until mixed.

Step 3

Spoon into prepared muffin pan. Bake at 400°F for 15 minutes.

Makes 12 muffins.

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Cassidy Stockton Google: Cassidy Stockton
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tropicalmuffins

Enjoying Gluten-Free Life: Tropical Escape Mini Muffins (Gluten, Grain, and Dairy Free, Fruit Sweetened, SCD)

by Guest in Featured Articles, Gluten Free, Recipes

Flavors of the tropics – coconut, pineapple and banana – blend together in this muffin. Perfect with a cup of tea or hot chocolate for breakfast, or as a relaxing afternoon treat when you come home from holiday shopping, these little muffins bring a luxurious sensation to a chilly December day. After the holidays, when days become darker and winter’s frozen temperatures bring on fantasies of escaping to a destination with palm trees and warm, sandy beaches, these muffins may make it seem you’re already there. Sweetened only with the tropical fruits and dates, they’re also a healthy treat.

While almond flour whispers quietly in the background, allowing other flavors to be dominant, hazelnut flour steps to the forefront and shouts. This is a flour that wants to make a bold statement so other ingredients have to be carefully chosen to compliment it.

I knew chocolate would work with hazelnuts (think Nutella) but wanted a challenge, something different, so I tested recipes using various fruits and spices. What I discovered was that hazelnut flour absolutely adores fruit but doesn’t work well with spices. I’m a huge fan of cinnamon and wanted to make something with a sweet, spicy flavor but the flavors didn’t pair well. The banana in the mix brings a hint of the tropics but also gives the illusion of another flour in the muffins – the hazelnut flour without it was too dense.

These mini muffins can, of course, be made as regular size muffins, but in this compact size each bite has a generous portion of the top’s toasted coconut. I don’t have a muffin top pan, but that should also work quite well. I offer the weight of the banana and dates because bananas come in many sizes and dates are sticky and difficult to measure. Weighing isn’t necessary, though.

Tropical Escape Mini Muffins

  • 1-½ cups Hazelnut Meal/Flour
  • 1 tsp Baking Soda
  • ½ tsp Sea Salt
  • 3 Eggs
  • 2 tsp Vanilla Extract
  • 3 Tbsp Coconut Oil, melted
  • 1 medium Banana, well mashed (approx. 105 grams)
  • 1/3 cup + 3 Tbsp Unsweetened Shredded Coconut
  • 8 oz. can Crushed Pineapple, drained
  • ½ cup Dates, chopped and packed in cup (approx. 90 grams)

Step 1:

Preheat the oven to 350°F. Line mini muffin pan with muffin wrappers.

Step 2:

Mix flour, baking soda and sea salt in a medium bowl and set aside.

Step 3:

In a large bowl, beat the egg, vanilla, banana and coconut oil several minutes, until frothy. Press the remaining liquid out of the pineapple (you want the flavor not the liquid) then add it and 1/3 cup coconut to the liquids.

Step 4:

Press the remaining liquid out of the pineapple (you want the flavor not the liquid) then add it and 1/3 cup coconut to the liquids. If using a stand mixer, mix to combine using it. If using a hand mixer, switch to a spoon to stir here and in Step 5.

Step 5:

Chop the dates finely so that their sweetness will be evenly spread through the muffins, then add them to the dry mixture. Using clean hands, break up the dates and mix them thoroughly with the flour. Add the dry mixture to the wet and mix just to combine.

Step 6:

Fill mini muffin cups about ¾ full and sprinkle the remaining three tablespoons of coconut over the tops. Bake about 10 minutes or until a toothpick inserted in the center comes out clean.

Makes 32 mini muffins.

Shannon Brown of Enjoying Gluten-Free Life wants to help others enjoy their gluten-free life. Since she limited the refined sugar she’s eating, she’s been creating recipes that are fruit sweetened but still delicious. A writer by profession, she loves research and interviews so she brings you not only recipes she’s created but interviews with authors, companies such as Bob’s Red Mill and other bloggers.

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Muffins1

Whole Grain Brunch: Cinnamon Date Muffins

by Guest in Featured Articles, Gluten Free, Recipes

For May, we’ve teamed up with Attune Foods to bring you Whole Grain Brunch. We challenged eight food bloggers to develop a whole grain brunch recipe using one of our flours and an Attune Foods cereal. Each week, two bloggers will post a great whole grain brunch recipe.  Here is the third of the eight recipes from Meg Steffy Schrier of Meg’s Food Reality.


Muffins are a wonderful transportable treat to bring to any brunch. They are also a great way to get some healthy whole grains into your day. I was challenged to develop a whole grain brunch recipe using a Bob’s Red mill flour and Attune foods cereal. I decided on crispy brown rice cereal and almond flour to conjure up a healthy muffin filled with healthy fats, protein and carbohydrates. I hope you enjoy it!


Cinnamon Date Muffins

  • 1-3/4 cups Almond Meal
  • 3/4 cup Brown Rice Cereal
  • 1/2 cup Unsweetened Coconut Flakes
  • 1 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1 Tbsp Cinnamon
  • 2 tsp pure Maple Syrup
  • 1 cup pitted Dates
  • 2 medium ripe Bananas
  • 3 medium Eggs
  • 1 tsp Apple Cider Vinegar
  • 1/4 cup Canola Oil
  • 1/2 cup Soy Milk

Preheat oven to 350°F.

In a food processor, blend brown rice cereal and coconut until fine. Place blended coconut/cereal mixture in a large bowl. Add almond flour, baking soda, cinnamon, and salt. Stir to combine.

In a food processor place dates, bananas, soy milk, canola oil, maple syrup, eggs, and apple cider vinegar. Pulse until dates are full combined into the liquid.

Mix the wet mixture into the bowl of dry ingredients until thoroughly combined. Using a ice cream scoop place portioned scoops into a paper lined muffin tin [note: recipe makes 12 muffins].

Bake for 22-26 minutes, depending on your oven. Let muffins cool on wire rack.

Enjoy these muffins with family and friends, perfect for a transition into spring.


They are power packed with healthy fats, fiber, and protein!

Meg is a seasonal inspired cook who blogs about her everyday life as a dietetic intern, living with Crohn’s and severe gluten intolerance, at Meg’s Food Reality. She looks forward to every day helping others find out how wonderful vegetables, fruit and whole grains can be! In her spare time, she is a personal trainer and tries to spend as much time outside with her dog as possible.

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