I have been experimenting with a few new gluten-free flours and one that stands out is maya nut flour. Also known as Ramon seed flour, it is highly nutritious and adds an extra nutty flavor to a recipe. It works great with my new gluten-free pumpkin muffins.
These pumpkin muffins are perfect for the Fall. Eat them with a smoothie in the morning, for lunch with veggies and humus, or as an afternoon snack. The flour combination makes them light and fluffy.
If you decide to add the chocolate chips, select carefully. The key is to use dark chocolate chips that are organic, because chocolate is a high pesticide crop. You also want them to be dairy free and low in sugar with as few ingredients as possible. This is one of the few brands that meets all these requirements.
Pumpkin GF Muffins
1/2 cup organic rice flour
1/4 cup organic maya nut flour*
1/4 cup organic tapioca flour
1/2 cup organic shredded coconut
2 tsp. baking powder
1 tsp. baking soda (gluten free)
1/2 tsp. salt
1 1/4 cup organic pumpkin puree
2 tbsp. organic dark maple syrup
2 farm raised eggs
1/3 cup organic chocolate chips** (optional)
Preheat oven to 380 F degrees. Mix all dry ingredients, except chocolate chips in a large bowl. In a separate bowl, stir together pumpkin puree, eggs and maple syrup and mix well. Add wet ingredients to the dry ingredients. Stir together but do not over stir, adding chocolate chips at the end.
Use coconut oil to grease muffin tin or stoneware. Pour batter into each opening until about half full. Cook for 18 to 20 minutes until slightly brown. Yields 12 muffins.
* If you can’t find maya nut flour you can use another hardy flour like garbanzo bean flour or use additional rice flour.
**Chocolate is considered high oxalate. If you are on a low oxalate diet, you may want to avoid this ingredient. Maya nut flour may contain some oxalates.
