Muffins Gluten Free for ADD
Perfect for an on-the-go meal or a sit-down snack, these sweet treats have no wheat flour or processed sugar. A lot of their sweetness comes from fruit. They also contain honey and molasses. They have almond flour, coconut flour, and millet flour as a foundation
What's millet flour? Millet is an ancient grain. We see it used a lot in birdseed, but it is a highly prized grain in other parts of the world. Millet is known to release its sugars slowly. It is a good source of calcium, Vitamin B-12, and iron. Millet is also a gluten-free flour.
Muffins Gluten Free for ADD
½ cup mashed sweet potato
½ cup Greek yogurt mixed with 1 ½ cup milk
3 eggs-beaten into the milk
¼ cup honey or agave +1/4 cup orange or tangerine juice +1/4 cup molasses
1 teaspoon vanilla
2 grated apples with peels on (I used Gala apples. This made a cup of shredded apple.)
2 teaspoons fresh ginger peeled and grated
2 teaspoons ground cinnamon
½ teaspoon ground allspice
1/3 cup raisins
1/3 cup craisins or substitute 2/3 cup blueberries for the raisins and craisins
2 cups almond flour
1/2 cup coconut flour
1 cup millet flour
½ cup flax meal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
2/3 cup raw walnuts chopped
Preheat the oven to 350 degrees F and line a 2-12-muffin trays with baking cups or spray with non-stick spray.
Whenever you are measuring thick, sticky foods like sweet potato, honey, or yogurt, be sure to spray your measuring utensil with non-stick cooking spray. The measured food will just fall out of the measure and not stick to it! These are your wet ingredients Whisk together the mashed sweet potato, yogurt, milk, eggs, honey, juice, molasses, vanilla, grated apple, grated ginger, cinnamon, and allspice until well-combined. Add the raisins and craisins and let stand, while you combine the rest of the ingredients. This allows the raisins and craisins to plump, a bit.
In a large, separate mixing bowl, using a dry whisk, stir together the almond flour, coconut flour, millet flour, flax meal, baking powder, baking soda, salt, and walnuts. These are the dry ingredients.
Pour the dry mixture into the bowl with the wet mixture and stir well until they are just mixed. Let stand for 10 minutes to let the coconut flour hydrate.
Spray the cups of a muffin tin with non-stick spray, filling the cups 3/4 of the way up. Smooth the tops of the muffins. If you just drop the batter into the tin, the finished muffins will look lumpy. This recipe makes 24 muffins.
Place muffin trays on the center rack in the preheated oven and bake for 30 to 35 minutes, until muffins test clean when poked with a toothpick.
Allow your muffins to cool completely before eating them. Store the muffins in the refrigerator to help them stay fresher. They can also be frozen. For easy usage, bag them separately, freeze, then pull them out an pop them into a lunch or snack bag.
Enjoy these as a sweet indulgence with a cup of tea or coffee. Punch up the nutrition with some cheese, eggs, or sausage with a salad for a light meal. If gluten-free helps your ADD, these delightful muffins could be just the thing for your best diet.
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