Gluten-Free Grape Muffins
- 1 ½ cups pureed organic red grapes
- 2 cups gluten-free flour (e.g., Bob’s Red Mill 1:1 GF flour)
- 1 teaspoon Ceylon cinnamon
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon pink Himalayan/sea salt
- ½ cup coconut oil/butter/ghee
- ¼ cup unsweetened milk
- 3 large eggs (or chia/flax eggs)
- 3 Tablespoons honey
- Preheat oven to 350F.
- Make a chunky grape puree by pureeing grapes in a food processor for about 5 seconds.
- In a large bowl, whisk together pureed grapes, oil/butter/ghee, milk, eggs, and honey.
- In a separate bow, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients and stir until just incorporated.
- Divide batter evenly into 12 lined or greased muffin cups. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted in the center of a muffin.
- Remove pan from oven, allow muffins to cool, and enjoy!
Makes 12 muffins. Per serving:
Total Fat: 10g
Total Carbohydrate: 25g
Dietary Fiber: 0g
Ceylon Cinnamon is also known as Cinnamomum verum or true cinnamon. It has a lighter, sweeter flavor and more health benefits than the more common Cassia cinnamon found in most grocery stores.
To make flax/chia eggs: For each egg needed, mix 1 TBSP of either chia seeds OR ground flax meal with 2 1/2 TBSP of water. Stir and let sit 5 min until thickened, then add to the recipe as you would a conventional egg.
Grapes contain polyphenols and flavonoids that are known for their antioxidative and anti-inflammatory effects. Choose organic over conventional grapes whenever possible to minimize pesticide exposure and maximize the health benefits.
Raw honey is a good source of many vitamins and is rich in antioxidants. Its antioxidant and anti-bacterial properties can help improve overall immune function.