guest post: gluten-free pumpkin muffins
This post was written by Becca Eliasen, a work-at-home mama of two, lover of Jesus, bookworm, and secret One Direction fan. She blogs at While You Were Napping and loves to connect on Twitter and Instagram (@beccaeliasen).
Recently, our pediatrician recommended that our three year-old son try a gluten-free diet. To make life easier, our whole family is now gluten-free. At home it hasn’t been too difficult to switch up our meals because there are so many g-free alternatives available at the stores we usually shop at (Trader Joe’s and Whole Foods). I’ve swapped out sprouted wheat for gluten-free Udi’s bread for Cruz’s daily peanut-butter-and-jelly. We’re eating almond crackers and brown rice pasta. For dinner, I love to throw together Asian-inspired bowls (brown rice, beef, broccoli with an orange teriyaki sauce is a staple around here), so again, that hasn’t necessitated a big change. So far, so good.
But one day, early on in our gluten-free days, we were at a playdate and encountered our first experience in saying no to a snack. Even though I had brought our own snack, being denied a tiny, deliciousmuffin was just too much for Cruz. And really, wouldn’t you lose it too? I made it my goal to find a good gluten-free muffin that we could whip up quickly (with a three year old and a six month old, quickly is the name of the game) and easily enough for it to become a staple; something I could make for a playdate. This recipe is great because you can substitute ingredients in or out, depending on what’s in your pantry. If you prefer a sweeter muffin, you might consider adding some pure maple syrup to the batter.
Preheat the oven to 350 F.
In a big bowl, mix together:
1 can of pumpkin (or a couple of mushy bananas)
1 C of almond milk (using a vanilla flavor would be yummy too!)
1 T baking powder
1 T vanilla
3 C of oats (we purchase gluten-free oats at Trader Joe’s)
2 handfuls of dark chocolate chunks (or dried cranberries or shredded coconut-- whatever makes your heart sing)
Bake in muffin tins for 30 minutes. Enjoy with a cup of coffee and a friend.