I like muffins.
I like them because they are comforting, and remind me of childhood. I also like them because they elevate breakfast into a meal that pretty much everyone can look forward to.
Mostly, though, I like muffins because my son eats them, and whenever my son eats something that I have prepared, it makes me crazy happy.
You might know from previous posts that I am the mother of a picky eater. Nobody’s perfect, and my beautiful son certainly has plenty of other qualities, but I have to admit that this can be a source of frustration for someone like me who is such a foodie, and health-conscious to boot.
However, over the years, I have mostly made peace with it all. If there is one thing that I am sure of, it is that I never want the dining table to become the arena of control issues around food. So I give my son almost free reign to decide what he eats and when. I say “almost”, because since I purchase most of our food, I do control what we keep in the fridge, which means that if he’s looking for junk food, he will be hard pressed to find it. That doesn’t mean that on some nights he might not choose to have toast and jam for dinner, but at least that jam will be low in sugar and organic, and that bread will be as clean as can be.
After all, what we choose to put into our body is a basic human right, isn’t it? Besides, connecting with the people that we love during meals is far, far more important than the food that we eat (or don’t eat). And so I’ve always wanted our interactions at the dining table to remain nourishing in all the non-food ways that it can. I strive to provide clean and healthy food, and then remind myself that whether or not anyone eats it is simply not my responsibility.
I breathe and I let go.
Despite all this, when I make something that my son really, really likes, I cannot help but feel absolutely thrilled. Unsurprisingly, these muffins were a big hit. A slight variation on my popular cinnamon and apple muffins, this version contains raspberries and ginger to add a little interest and novelty to the base recipe. And, of course, they are gluten and refined sugar-free, as well, and dairy-free, to boot (the recipe calls for non-dairy milk, which you can learn how to make, video style, in this previous post; it takes 5 minutes!).
I hope you will really like them.
Love and health!
- 3 tablespoons flax seeds
- 3/4 cup brown rice flour
- 3/4 cup millet flour
- 1 cup almond flour
- 1/4 cup arrowroot
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons sea salt
- 3 large eggs, lightly beaten
- 1/2 cup coconut oil, melted and cooled
- 1/2 cup maple syrup (or liquified honey)
- 1 cup hazelnut, almond, brown rice or hemp milk (tutorial video on this blog)
- 2 teaspoons pure vanilla extract
- 1 1/2 cups unsweetened apple sauce
- 1-inch piece fresh ginger, finely minced (or to taste)
- 1 1/2 cups raspberries, roughly chopped, plus more for garnish
- Preheat the oven to 350° F.
- Line a muffin tin with unbleached paper cups.
- Grind the flax seeds in a dedicated nut/seed coffee grinder.
- Whisk together the flax seeds, brown rice flour, millet flour, almond flour, arrowroot, baking powder, baking soda, and sea salt in a large mixing bowl; set aside.
- Whisk together the eggs, coconut oil, maple syrup (or honey), milk, vanilla extract, apple sauce and ginger in a medium bowl. Fold in the raspberries.
- Add the wet ingredients to the dry; mix well.
- Pour about 1/4 cup batter into each muffin cup. Top with the remaining raspberries.
- Bake in the oven until a toothpick inserted in the middle comes out clean, about 50 minutes.
- Remove from the oven and allow to cool for about 5 minutes.
- Serve with fresh raw butter, nut butter, and honey or jam.
- Store in an airtight container in the refrigerator. Muffins will keep about 4-5 days. Reheat any leftovers in a 350°F oven for 10 minutes.