Gluten-free Whole Grain Muffins

By bakers_delight85

One of the reasons I love this muffin recipe is that it is endlessly adaptable. As long as you bake by weight (do you have that scale yet?), you can replace any of the following with your favorite new ingredient of the moment: the flours, the sweetener, the milk, the oil, and the figs and walnuts.

We’ve made these muffins for weeks, with a slightly different multi-grain flour blend each time. We have made them with sucanat and coconut sugar instead of dark brown sugar. We have tried soy milk and rice milk instead of buttermilk. We have used olive oil, coconut oil, and melted butter in place of the grapeseed oil. In the latest batch, we used a chia seed slurry (1 teaspoon of ground chia seeds and 3 tablespoons of hot water for every 1 egg) to make these egg-free for a friend. And we have enjoyed apricots, raisins, and apple chunks, along with pecans, pine nuts, and pistachios.

Each muffin has a slightly different flavor for the interesting combinations, which makes eating whole-grain muffins interesting. But the texture has been the same, every time: a tender crumb, a strong structure that yields to the teeth, and gone in only a few moments.

Ingredients

• 350 grams whole-grain flour mix
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 180 grams deark brown sugar
• 1 teaspoon kosher salt
• 2 eggs
• 300 grams buttermilk
• 100 grams grapeseed oil
• handful dried figs
• handful walnuts

Details

Servings 12
Adapted from glutenfreegirl.com

Preparation

Step 1

Preheat the oven to 350*. Grease a large muffin tin thoroughly.

Combine the flour, baking soda, baking powder, sugar, and salt in a large bowl. Whisk them together to combine and aerate.

Whisk together the eggs, buttermilk, and grapeseed oil until they are combined well. Add them to the dry ingredients. Use a rubber spatula until the batter is almost fully combined. Throw in the figs and walnuts and continue stirring until all trace of flour is gone.

Fill the muffin tins 3/4 full. Slide the muffins into the oven. Bake until the muffins are browned with a bit of a crunch, the top springs back to the touch, and a knife goes through cleanly, about 25 minutes to 35 minutes.

Eat.