Fall mornings call for Gluten-Free Ginger Molasses Muffins with Oat Crumble Crust!
So I am just over here LOVING these new mornings we are having here in Colorado. It isn’t sporadic cool mornings anymore, it is straight up FALL mornings and I could not be more thrilled. Let’s face it, at 5:30 am no thank you with the crazy heat, it’s too early for that mess. You know what it’s not too early for? Gluten-Free Ginger Molasses Muffins!
Gluten-free kick right now…
Oh also, if you couldn’t tell, I am on a gluten-free kick. I am convinced it is why I am feeling bloated and more lethargic lately and it is absolutely not because I am on the dark side of 30. I have to admit, eating this way really has made me feel better! I don’t know if it is mental or actually physical, but whatever, I’ll take it! I need to be better about listening to my body and not what my tastebuds are saying. I could eat sourdough toast with globs of salted ghee on it every morning for breakfast, but let’s be honest, I am 38 years old and my body ain’t what it used to be. Time to start hearing what it has to say and lately, it has been to ease up on the gluten.
Thyroid or gluten?
I honestly don’t know if it is the gluten or my new thyroid medication that is making me feel lethargic. My thyroid levels were slightly higher the last doc visit and they wanted to lower it so I am on a medication called Synthroid. My husband, who is very well educated in the medical field, told me Synthroid side effects are weight loss and energy. Ummmmm SIGN ME UP right?! Welp, my body is doing the complete opposite. Queue the violins. I am gaining weight and I am so tired come the 2nd part of the day. Usually around 3 pm that wall hits and I am dreaming of my bed. How fun is that for Cam to come home to? “How was your day babe?” “Ohhhh it was gre….zzzzzzzz”.
Shopping doesn’t have to cost a fortune, unless you’re me….
I have to say, I got really lucky in the husband department. He loves to cook so he has been doing a lot more of it lately. I think too it is because when I go to the store I blow my wad. “Hello….the dish soaps on sale so I got 4 bottles.” That was me every trip. I am a sucker for those “deals” and anything organic and expensive and pretty. I am the exact audience these companies capitalize on and they capitalize the crap out of me. Whole Foods? Don’t even start. My husband has to give me a pep talk before going there. “Ok, just steak and fish, nothing else. Everything else we can get at the regular store where it is a normal price, DO NOT GIVE IN!”. Me: “OK, I got it, set-one- HIKE!” Me 1 hour later: “they had this gluten free low fat granola, Himalayan salt ghee, organic tofu and sprouted organic brown rice. And charcoal face wash. And kombucha.” I am pitiful.
These Gluten-Free Ginger Molasses Muffins do not have to break the bank….
So….after I came to terms with the fact I had a problem (identifying you have a problem is the first step I hear), Cam and I decided to alternate weeks of grocery shopping and cooking. Last week was his week, $85 total. This week was my week, $148. WTF. You guys, I downloaded coupons, I punched in my savings card, I shopped for things that only had the bright yellow sale tags on them. Hey, I gave it the old college effort.
Whoa, did I go on a crazy tangent? What recipe am I even talking about? Oh. My muffins. They are deliciously sweet and spicy and fabulous, all in one little cup. Top them with a dusting of powdered sugar to give it that extra pretty. I sure could use a dusting of powdered sugar right about now.
You should also try my Gluten-Free Chai Banana Bread with Spiced Glaze! Equally delicious and super Fall-y.
- 2 eggs
- 2 Tablespoons almond butter
- 1 teaspoons minced ginger
- 2 Tablespoons coconut oil, melted
- 1/3 cup Blackstrap Molasses
- 1/3 cup brown sugar, lightly packed
- 1 Tablespoon vanilla
- 1 1/2 cups all-purpose gluten free flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon all spice
- 1/4 teaspoon nutmeg
- 1 cup quick cooking oats
- 1/3 cup sifted oat flour (or gluten free all-purpose flour)
- 1/3 cup dark brown sugar
- 1/2 teaspoons salt
- 5 tablespoons +1 teaspoon cold butter
- Preheat oven to 350 degrees
- Prep a muffin tin by spraying with cooking spray, set aside
- In a large bowl, add eggs, almond butter, minced ginger, melted coconut oil, molasses, brown sugar and vanilla. Beat using an electric mixer until fully combined
- In a separate bowl, add flour, baking soda, salt, cinnamon, ground ginger, all-spit, and nutmeg, stir together until combined
- Slowly add the dry ingredients to the wet (I always use the rule of thirds here. 1/3 of the dry at a time and mix)
- In a bowl, combine oats, flour, sugar and salt
- Using a pastry cutter (or clean hands) cut in the butter to the dry ingredients until mixture is crumbly
- Scoop out a spoonful and press firmly into the bottom of each muffin cup in the tin
- Bake at 350 for 10 minutes or until golden brown
- Once your crust is done, scoop out some of the batter and pour on top of each crust in the muffin tin. You will want it to be about 3/4 full
- Pop in the oven and bake for 10 minutes
- Use the toothpick trick. Stick a toothpick in the center of one of the muffins. If it comes out clean, they are done!
- Let the muffins cool on a cooling rack and dust with powdered sugar
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