This recipe was created years ago, when my then 3 year old son requested muffins with “nothing in them”. No fruit, no chocolate, no nuts, etc…
When I created this recipe I used whole spelt flour (grandfather of wheat – hull is kept in tact and is digested better than wheat and often tolerated by those with gluten sensitivities). Go ahead and sub that in if you don’t have any gluten sensitivities. Otherwise, I use Bob Red Mill All Purpose gluten free flour (not their gluten free 1:1 blend). I also used to use goat yogurt (digests better and is more tolerated by those with dairy sensitivities than cow), though it does give the muffins a bit of a goat taste, and hence, someone may argue that they are not ‘nothing muffins’. In recent years, I’ve been using unflavoured coconut yogurt. (Same goes for coconut oil, you will have a slight coconut taste.)
gluten free, dairy free, nut free, refined sugar free
makes 12 large or 24 small, 375º
• 2 cups Bob Red Mill All Purpose gluten free flour (or whole spelt flour)
• 1 cup coconut yogurt (or goat or cow)
• 1/2 cup honey, melt over low heat if necessary
• 6 tbsp sunflower oil (or coconut oil)
• 2 large eggs
• 1 tbsp baking powder
• 1 tsp vanilla
• 1/2 tsp salt
WHISK together in med bowl:
• 2 c flour, 1 tbsp baking powder, 1/2 tsp salt
WHISK together in large bowl:
• 2 eggs, 1 cup yogurt, 1/2 cup honey, 6 tbsp oil, 1 tsp vanilla
ADD dry to wet. I like to mix with danish whisk. Be careful to not over mix (makes for tough baked goods).
I like to use stoneware muffin pans vs non stick (toxic to birds = toxic to us) as stoneware is naturally nonstick (never wash with soap and water, just water). I also like to put liners in them as it helps keep the muffins from drying up when stored – store bought paper ones or silicone liners (kids love them).
BAKE 12 large muffins for 23 min, or small muffins for 15 minutes.