Flax Muffins, Gluten Free

As usual, here I sit drinking my morning coffee. Today’s poison of choice would be The Coffee Bean French Vanilla accompanied by the sounds of Muse in the background. Lovely morning lads. Of course I have already placed an Amazon order for, yup you guessed it, cookbooks as well as checked e-mails that really have nothing to do with my life. There’s always the typical ones from who knows what kind of college program offering a scholarship or some form of money that is not excatly “money”, along with the GAP sales and oh yeah, let’s just send Vanessa another offer to work as a line cook at Olive Garden. The later of which I pretend does not exist and feel as if I should leave the opportunity open for someone else. Guaranteed good deed of the day always. Amongst all of it there is just a few e-mails that I do care to open. The Tasting Table happens to be one of my favorites.


I found this recipe and thought, boy does this sound perfect; healthy, full of nutrients as well as antioxidants. AND I have everything except for one ingredient! These kinds of recipes are always the winners in my heart. This recipe come from Tartine Bakery in San Francisco via the Tasting Table. A bakery, (sigh) what I always dream of owning… anyways, back to reality. The owner of said bakery has had a gluten intolerance for 20 plus years. Elisabeth and her husband are rapidly producing different goods to keep the ever hungry people happy and coming back for more. By using alternative grains and flours, they are able to come up with new ways of enjoying the perfect muffin.


1/2 cup of coconut sugar
1 tbls plus 1 teaspoon molasses
3 large eggs
1 1/4 cups of light coconut milk
1/4 cup plus 2 tbls extra-virgin olive oil
1 cup plus 2 tbls ground flaxseeds
1 1/3 cup oat flour
2 tsps baking sods
1/2 tsp ground cinnamon
1/2 tsp kosher salt
1 cup coarsely grated tart apple
1 cup raisins
1/2 cup walnuts (optional)

1. Preheat oven to 350 degrees F. In medium bowl, add coconut sugar, molasses, eggs, coconut milk and the oil and whisk. Whisk in the ground flax seeds and let set for 5 minutes. In another bowl add the oat flour, baking soda, cinnamon and salt. Add the oat flour mix to the flax mis and use a spatula to fold together. Add the grated apple and raisins as well as nuts if adding.
2. Line a muffin pan with papers and fill cups about 2/3 of the way. Bake until brown and puffed up nicely.

*In place of coconut sugar I used 1/4 cup Sugar in the Raw + 1/4 cup Brown Sugar. I also made used mini muffin pans making the cook time about 12-15 minutes and no liners were used, just a PAM spray.

Whether or not you suffer from a gluten intolerance, give these a try. They are so moist and delicious and yes believe it or not healthy. The molasses with the addition of the walnuts and raisins offer a combination that is not overly sweet with the perfect crunch factor.



*Recipe from http://www.tastingtable.com

Flax Muffins, Gluten Free

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