Disclosure: This is a sponsored post written by me on behalf of Bob’s Red Mill.
A grain-free and gluten-free muffin recipe flavored with fresh lemons and chia seeds.
Giving up baked goods can be a big road-block for people who are looking to go grain-free. The idea of living life without pizza, tortillas, or cupcakes is enough to scare off carb-lovers like myself. But what if I told you that making baked goods without traditional grains was not only possible, but totally doable and EASY?
I know! I didn't believe it at first either. When I was given the opportunity to try out Bob's Red Mill Paleo Baking Flour I was intrigued. This ready-to-use baking flour is made with a blend of grain-free ingredients including almond flour, coconut flour, and tapioca. Bob's Red Mill Paleo Baking Flour can be used to create a huge variety of baked goods, including breads, cakes, and yes, even pizza dough!
Bob's Red Mill shares a library of basic recipes for their Paleo Baking Flour – many of which can be customized by adding herbs, spices, and other add-ins. I used their Paleo Muffin recipe as a starting point for my own Lemon Chia Seed Muffins. The flavor combination was inspired by lemon poppyseed muffins. Chia seeds add a fun healthy twist on that classic muffin flavor.
I was really curious about how these would taste. I peeked at them while they baked and noticed that they didn't rise all that much – at least compared to muffins baked with conventional flour. But when I cracked my first muffin open I was pleased to find a delicate, crumbly texture that was not overly dense, sticky, or at all unpleasant. To put it simply, it tasted just like a muffin! And a GOOD muffin, at that.
I'm looking forward to trying out more recipes using Bob's Red Mill Paleo Baking Flour. A batch of pancakes is definitely on my short list, as well as banana bread and pizza crust. Basically everything we make on a regular basis at our house. Have you tried making grain-free baked goods before? Have you used Bob's Red Mill Paleo Baking Flour in your own recipes? I'd love to hear about your own experiences baking without grains. Share your story in the comments below.
Grain-Free Lemon Chia Seed Muffins
Makes about 12 muffins
- 3 3/4 cups Bob's Red Mill Paleo Baking Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs, beaten
- 3/4 cup melted coconut oil
- 1/2 cup maple syrup
- 1/4 cup honey
- 1/4 cup lemon juice
- zest from two lemons
- 1 tablespoon chia seeds
- Preheat oven to 350F. Lightly grease muffin pans.
- Whisk together flour, baking soda, and salt.
- In a separate bowl, whisk together eggs, coconut oil, maple syrup, honey, lemon juice, and zest.
- Add liquid ingredients to dry, and stir together until just mixed. Add chia seeds and mix again.
- Divide batter into twelve cavities of a muffin tin. Gentle shape tops by patting down batter (if a uniform shape is desired).
- Bake 20 – 25 minutes, or until edges of muffins become golden brown. Let baked muffins sit for at least fifteen minutes before removing from muffin tin.
This is a sponsored post written by me on behalf of Bob’s Red Mill.