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3 Secrets To Moist Gluten-Free Baking | MeghanTV

 

Nobody likes a dry muff, right?

It gets oh-so-tricky to make amazingly delicious and moist baked goods when you choose to kick it whole and healthy by ditching the butter, sugar, eggs and white flour -- all the things that typically make muffins awesome.

I have been gluten-free for 10 years now, though this run was not my first attempt. I tried going gluten-free back when I was 18 and my doctor told me I was depressed. Instead, I thought maybe it was the bread (I'd heard something about gluten and depression.) Trying to cut out gluten in 1997 was a whole other story -- now, it's easy and when you are able to make healthy and delicious treats, it's even easier.

Today on MeghanTV, I am sharing one of the most popular recipes from my book UnDiet, and in the process, will also share my three best tips I have come up with over the last ten years for baking the best moist muffin.

In this video I'll share:

  • How to best combine gluten-free flours.
  • My secret ingredient that helps bind gluten-free baking.
  • How to replace eggs and still have your muffins turn out fluffy.
  • A salad dressing ingredient that does magical things to baked goods.
  • How to successfully eliminate buttermilk in recipes.
  • Options for ways to healthify your old-time favourites.

3 tips to awesomely moist #glutenfree baking @MeghanTelpner #UnDiet

Bake Yourself A Moist Muff!

Spiced Apple-Carrot Muffins

Prep time:

Cook time: 

Total time: 

Yield: 12 muffins

The most moist Spiced Apple-Carrot gluten-free muffin you'll ever have.

Ingredients
Dry Ingredients
  • ¾ cup brown rice flour
  • ¾ cup buckwheat flour
  • ½ cup ground almonds
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ½ tsp sea salt
Wet Ingredients
  • ⅓ cup maple syrup
  • ⅓ cup raw honey
  • ¼ cup coconut oil, softened
  • 1 organic egg
  • ⅓ cup applesauce
  • ⅓ cup coconut milk or water
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup grated carrot (about 1 medium carrot)
  • 1 cup apple, cut into ½-inch cubes (about 1 apple)

Make It Like So
  1. Preheat the oven to 180C/350F.
  2. Grease cake pan or line a muffin tin with coconut oil and dust with brown rice flour.
  3. In a large bowl, whisk all the dry ingredients together.
  4. In a separate bowl, whisk together all wet ingredients except for the grated carrot and cubed apple. Add to the dry ingredients, and stir until smooth.
  5. Add the carrots and apples and stir until just mixed - don't go overboard.
  6. Pour batter into greased cake pan or muffin tin.
  7. For cake: bake for 35-40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  8. For muffins: bake for 30-35 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
  9. Allow to cool for 10-15 minutes, then transfer to a cooling rack.

 


If you are digging all of this culinary nutrition goodness, be sure to check out our Culinary Nutrition Expert Program.

If you want to try out a Gluten-Free lifestyle, check out this transition program.


 

15 Responses to “3 Secrets To Moist Gluten-Free Baking | MeghanTV”

  1. Marianne said… March 3, 2014
    Great tips and yummy muffins! Love Meghan TV. I wish everyone realized how much fun it is to get creative in the kitchen. I created this recipe and I'm quite pleased with it. Coconut Zucchini-Carrot Muffins http://ragdollkitchen.wordpress.com/2013/08/25/its-important-to-be-healthy/
  2. Sylvie said… March 3, 2014
    Do you put both honey and maple syrup?
  3. Curious whether these would still be good by halving the sugar. I'm going to try it! And I almost choked on my own muffin this morning while reading "no one likes a dry muff." Hilarious!
  4. Vaishali said… May 10, 2014
    Hi Meghan, I made these muffins from your book 'Undiet' and regularly make the almond cookies too. Would you consider them low GI?
  5. Krystal said… July 7, 2014
    I tried this and it worked! I made lemony-vanilla and lavendar muffins today and they taste fab! Thank you! :)
  6. Shanda LaRue said… July 15, 2014
    I have tried several links to play this video and it will not play
  7. Carla Riley said… December 9, 2014
    I have heard of blended flax seed and water for an egg substitute as well. Is chia better? I feel like it would congeal faster?
  8. donna said… December 11, 2014
    hi Meghan, what do you think of using lentil flour to have more protein?
  9. Caron said… January 24, 2015
    I am making a high fiber muffin that is a bit too dry. It has orange juice,puréed oranges and egg for wet ingreds. Would decreasing fiber work or would I increase OJ? Thoughts?
  10. great recipie, only issue is honey, when it's heated it becomes toxic. I don't recommend baking with honey, coconut syrup or maple syrup is good. also perhaps it's possible to use date sugar

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