Top | gluten free by me

gluten free , morning muffins

(recipe, laura mcdonald)


I make these muffins and freeze them so I will have something healthier to eat than the gluten free stuff I see offered in the stores . My frustration with what is offered in the stores is that everything is loaded with sugar refined gf flours and fat I guess to make it more palatable .


  1. 2 cups buckwheat flour
  2. 1½ cups of almond meal
  3. 1 cup any gluten free baking mix
  4. ¼ cup ground flax seed
  5. 1½ tsp. baking soda
  6. 1½ tsp. baking powder
  7. 1 tsp. salt
  8. 3 eggs
  9. 1 medium shreaded zuchini squash ( a shreaded squash adds valuable moisture )
  10. ½ cup sugar
  11. about 2 cups of water
  12. 1½ cups chopped walnuts
  13. 2 cups of blueberries ( or what ever is in season, cranberries , diced apples ect)


  1. Heat oven to 350 . spray muffin tin with gf nonstick spray. In a large bowl combine shreaded zuchini with eggs and sugar beat till well mixed . Add dry ingredients and mix adding enough water to make the mix thick enough so it will not over flow the pan in the oven so not runny. turn in walnuts and berries , fill muffin tins and pile high all of the mix into 12 tins ( as long as it is thick enough it won't run out of the pan onto your oven floor )
  2. bake for ½ hour then check with a tooth pick to see if they are done , if not keep baking and check every ten min till you are sure they are done , cooking times will vary with the type of berries used ( fresh take less time than frozen ect ) when done cool eat one and freeze the rest in zip freezer bags , If you want you can add a few scoops of protien powder to increase the protien , if you are used to very sweet muffins you may want to add a little more sugar I find them sweet enough and you can taste the blueberry flavor