Gluten Free Breakfast Muffin in Ireland

Earlier this spring, while my husband and were packing for our trip to Ireland, I worried about two things, my diet and my hair.  I had half of my suitcase packed with hair products, hair appliances and other necessities to control my mane.  As for my diet, I had packed a few vitamin supplements, but mostly I had to trust my knowledge of food and what my body needed on any given day. When we arrived in Ireland, I was pleasantly surprised at the healthy dietary options available to me, as well as the beauty of Ireland itself. 

When we left Toronto, spring had not yet sprung, it was still cold and dreary.  Ireland on the other hand was blooming and lush. The colours of the landscape were so vibrant and the trees were exploding with life.

From our road trip, I'd say that most of Ireland was farmland, which I couldn't get enough of. My husband on the other hand, was a little annoyed with my insistence of  taking a  photo of every cow, sheep or chicken that crossed my path.   

While in Ireland, we stayed in Malahide for a couple of days, a small town north of Dublin.  On both mornings, we had our breakfast at SaomraTae, an adorable little coffee shop.  Who knew that this little town coffee shop would offer me such yummy gluten free options! And their dishes were so pretty, wish I could take them home with me!  Gluten free toast with my egg and bacon made for a great start to my first day in Ireland.  

We went back the next day just before heading out of town, and I had a different version of my day one breakfast.  This time, poached eggs with multigrain gluten free toast with tomato relish.  Yup, hit the spot! I was going to miss this place, I’d definitely come here again and again if I lived a little closer!  On the way out, I couldn’t help but eye their gluten free baked goods.  Apple pie, muffins, cookies… I decided on a gluten free breakfast muffin to go. 

On the road to Galway, our next destination, I was getting a little hungry.  I remembered my muffin and had a nibble.  I couldn’t stop just there, it was really good!!  I tried to slow down so I could break down the ingredients and maybe save some for later, I had to try and make this when I got back home.  I saw shreds of carrot, nuts, a taste of cinnamon?  Yeah, I had to figure this out.  The muffin was gone in no time and for days after, it was on my mind. 

Home a few weeks later and settled in, it was muffin time.  My first attempt was pretty bang on.  SO good!  A few adjustments to the recipe and I think it’s a keeper!   

Gluten Free Breakfast Muffin:

Makes about 12 large muffins

3/4 cup brown rice flour
3/4 quinoa flour
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tbsp ground cinnamon
1 tsp ground nutmeg
3/4 cup roughly chopped walnuts (extra to garnish tops)
1 cup chopped raisins
2 eggs
1/3 cup coconut oil (melted)
2 tbsp almond milk
2 medium over ripe bananas (about 1 cup mashed)
1 cup grated carrot (about 2 medium carrots)

-Preheat oven to 350˚
-Prepare muffin pan with paper muffin liners. 
-Mix Brown Rice/Quinoa flours, baking powder/soda, salt, cinnamon and nutmeg in large bowl, set aside.    
-Add almond milk to smaller bowl and beat in eggs.  
-Add mashed bananas and coconut oil to dry ingredients as well as milk/egg mixture.  Mix until incorporated. 
-Fold in carrots, raisins and walnuts. 
-Spoon mixture into prepared muffin pan, press the reserved chopped walnuts into top.  
-Bake for 16-19 minutes or until toothpick comes out clean. 


1 comment:

  1. These are some of the most delicious muffins I've ever had. It's hard to believe they're gluten free!