Best Healthy Buckwheat Sugar Dairy Wheat Free Muffins Recipes
HEALTHY BUCKWHEAT - SUGAR, DAIRY, WHEAT FREE MUFFINS
This is my own creation. I needed a muffin that was WHEAT, DAIRY & SUGAR FREE and that incorporated HEALTHY FATS, fruit, & nuts. DID YOU KNOW that Virgin Coconut Oil has no Trans-Fat and Promotes Heart Health and weight loss? DID YOU KNOW Buckwheat is a fruit seed and suitable for people sensitive to wheat or other grains? Add this to flaxseed which has an abundance of omega-3 and you have a very nutritious and good start to your day. Not to mention the nuts and apples! These have no added sugar or artificial sweeteners so the suggested spread of Coconut oil and Raw Honey makes a tasty and healthy final touch. (I used low fat almond milk which has zero grams of Trans Fat and Saturated Fat, but you can use any nut milk you like, this is also good with hazelnut milk or coconut milk-check labels for added sugar if you need less in your diet). I would love to hear of any alterations you have made that work! Thanks!
Provided by ChiefCookandBottleW
Categories Quick Breads
Time 35m
Yield 8 muffins, 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the first 5 dry ingredients together in a bowl.
- In a separate bowl with a fork gently beat the egg. Add the milk, apples, and coconut oil.
- Stir to moisten the wet ingredients into the dry. Do not over mix.
- Stir in the nuts. Spoon batter into lightly greased muffin pan, divide into of the 12 sections. Don't worry about filling the other 4 sections just leave empty.
- Bake at 350°F, for about 25 minutes or until done. Use a toothpick to test.
- When done, remove the muffins from the pan and put on a rack for 10 minutes then serve.
- While muffins are baking mix the coconut oil with the honey (you can use any honey you like). Coconut oil should be solid not melted, if your room is warm the coconut oil will not be solid. Put in the freezer or refrigerator for just a few minutes to create a solid oil if needed.
- Serve this tasty spread with warm muffins.
- Note: I use organic Extra Virgin Coconut oil that does not contain hexane for the most health benefits.
- WARNING! Honey is not for babies!
- Infants up to one year of age should not be fed raw honey.
Nutrition Facts : Calories 467.6, Fat 34.9, SaturatedFat 19.4, Cholesterol 46.5, Sodium 259.9, Carbohydrate 37.7, Fiber 7.7, Sugar 14.9, Protein 8.2
BEST GLUTEN-FREE, SUGAR-FREE, DAIRY-FREE MUFFINS
Pre-allergies, my favorite berry cookbook was the Northwest Berry Cookbook by Kathleen Desmond Stang. This recipe is a gluten-free, sugar-free, dairy-free version of the BEST muffins ever inspired by Stang but eliminating many of the allergens....
Provided by alisaundre_8259944
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Line 12 muffin cups with paper liners or oil.
- Combine flour, cornmeal, Xylitol, baking powder, baking soda, salt, and lemon zest. Set aside.
- Combine (1T) xylitol sugar substitute and (1t) cinnamon for topping and set aside in a small dish.
- Combine coconut cream, almond milk, and lemon juice. (The combined total should be about 3/4 cup of liquid.)
- Add eggs and Earth Balance and stir.
- Add the dry ingredients until just combined.
- Fold in the berries.
- Divide batter evenly into the muffin tins.
- Sprinkle cinnamon and xylitol sugar substitute on top.
- Bake for 20-25 minutes or until the muffins are brown on top and firm to the touch.
Nutrition Facts : Calories 87.7, Fat 2.6, SaturatedFat 1.6, Cholesterol 31, Sodium 128.1, Carbohydrate 14.6, Fiber 1.2, Sugar 4.5, Protein 2.2
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