I’ve been experimenting lately with gluten-free baking. In particular aiming for a good morning muffin that is gluten, dairy and sugar free but still delicious. Many people grab muffins for breakfast without realizing that they are usually packed with sugar, unhealthy fat, simple carbohydrates and little protein. This turns into a spike in blood sugar that can begin a cycle of dysglycemia throughout the day. For example a Starbucks Zucchini Walnut Muffin (it must be healthy it has veggies in it!!) has 490 calories and 28g of fat and sugar-this is almost 25% of the total daily calories most adults need and exceeds the day’s recommended amount of added sugar. This becomes less surprising when you look at most muffin recipes and see a combination of white wheat flour, 1/2 cup of butter and 1/2-1 cup of sugar. Wow-and your morning just got started!
So my goal is to make a healthy option that skips the sugar, saturated fat and wheat. Before you begin your gluten-free baking experience remember a couple things:
Personally, I’m terrible at listening to my own advice #2 as I love creating my own recipes based upon what I have available or am craving. So tonight with a box of mandarin oranges needing to be used it was Chocolate Coconut Mandarin Muffin time. Post-baking I’m pleased with my results so you’ll find all the yummy details below.