Muffin Labu Tepung Badam (Tiada Telur, Tiada Gluten, Tiada Gula Bertapis)

Ini Muffin Labu Tepung Badam are simple egg-free, dairy-free, and gluten-free desserts rich in fiber and protein and full of the spices and flavors of fall.

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Muffin Labu Tepung Badam

Ini Muffin Labu Tepung Badam are simple egg-free, dairy-free, and gluten-free desserts rich in fiber and protein and full of the spices and flavors of fall.

5 daripada 4 undi

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Masa persediaan: 10 minit minit

Masa Masak: 50 minit minit

Jumlah masa: 1 jam hr

Kursus: Sarapan, Snek

Masakan: Amerika

Hidangan: 12 mufin

Kalori: 260.3 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

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Ramuan

Peribumi AS - metrik

• ▢ 3 sudu makan Makanan Biji rami - (nota 1)
• ▢ ⅓ cawan Air suam
• ▢ ¾ cawan Puri Labu Dalam Tin - (nota 2)
• ▢ ½ cawan Tahini - (nota 3)
• ▢ ½ cawan Sirap maple - (nota 4)
• ▢ 2 sudu teh Epal sider cuka - (nota 5)
• ▢ 1 sudu teh Ekstrak vanila
• ▢ 2 ⅔ cawan Tepung Badam - (nota 6)
• ▢ 1 sudu teh Serbuk penaik
• ▢ 1 ½ sudu teh Kayu manis
• ▢ 1 ½ sudu teh Rempah Labu - (nota 7)
• ▢ ⅓ cawan Badam Hiris - (nota 8)

arahan

• Panaskan ketuhar hingga 350°F (180°C). Alas loyang muffin 12 lubang dengan kertas parchment. Semburkan sedikit minyak masak pada bekas kertas muffin. Ketepikan.
• Dalam mangkuk adunan kecil, pukul tepung rami dan air suam – kira-kira (98°F / 37°C). Ketepikan selama 5 minit.
• In a large mixing bowl, add pumpkin puree, tahini, maple syrup, apple cider vinegar, vanilla extract, and the flaxmeal mixture made before. Whisk to evenly combine.
• Pour the almond flour, baking soda, cinnamon, and pumpkin spices into the bowl with the wet mixture.
• Kacau dengan spatula getah sehingga adunan muffin yang sangat pekat terbentuk.
• Sendukkan adunan secara rata ke dalam acuan muffin yang telah disediakan, dan taburkan bahagian atas setiap muffin dengan hirisan badam. Tekan sedikit dengan hujung jari anda supaya ia melekat pada adunan.
• Bake the muffins on the center rack for 30-35 minutes at 350°F (180°C). Foil the pan after 20 minutes, to prevent the top from browning too fast. Bake until a toothpick inserted in the middle of the muffin comes out clean or with only a tiny crumb on it – they stay moist, that's the goal with pumpkin muffin recipes.
• Biarkan muffin sejuk selama 10 minit di dalam loyang, pada suhu bilik.
• Sejukkan di atas rak penyejuk selama 2 jam untuk memberi masa kepada doh untuk mengeras. Simpan di dalam peti sejuk selama 1 jam lagi untuk meningkatkan ketegasan dan bahagian tengah yang lembap dan berbulu.

Nota

Nota 1: Or grounded chia seeds. You can’t skip or replace it. This is your binder for the recipe. The muffins will be mushy or never firm up without this.

Nota 2: I am using pure, organic pumpkin puree. It’s made from a blend of pumpkin varieties, and it’s not as wet as homemade pumpkin puree. If using homemade, pat dry your puree with absorbent paper, then measure. Also expect muffins that won’t firm up as well.

Nota 3: You can also use peanut butter, almond butter, or cashew butter.

Nota 4Atau mana-mana pemanis cecair yang anda sukai, seperti sirap agave atau nektar kelapa.

Nota 5: Or lemon juice or any vinegar. The goal of this ingredient is to activate the baking soda and raise the muffin a little, even though they won’t rise that much because of the lack of gluten in the recipe.

Nota 6: Or cashew flour, or sesame flour.

Nota 7: Or 1/2 teaspoon of ginger + 1/2 teaspoon of cinnamon + 1/4 teaspoon of allspice + 1/4 teaspoon of nutmeg.

Nota 8: This adds a crunchy topping to the muffins, highly recommended to balance the moist texture of the muffins. Instead, you can try silvered almonds, chopped pecans, walnuts, or rolled oats.

Mod KetuharSaya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15 °C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

Pada Suhu AmbienSimpan muffin di dalam peti sejuk dalam bekas kedap udara sehingga 3 hari. Bekukan sehingga 1 bulan, dalam beg berzip, cairkan pada suhu bilik sehari sebelumnya.

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Pemakanan

Berkhidmat: 1muffin | Kalori: 260.3kcal | Karbohidrat: 20.6g | Protein: 7.5g | Lemak: 18.4g | Lemak tepu: 1.7g | Lemak tak jenuh ganda: 2.8g | Lemak tak jenuh tunggal: 2.1g | Natrium: 96.7mg | Potasium: 143.9mg | Serat: 4.2g | gula: 10.7g | Vitamin A: 17.2IU | Vitamin C: 1.7mg | Kalsium: 91.3mg | Iron: 1.6mg | magnesium: 23.4mg | Fosforus: 93.7mg | zink: 0.7mg

Bahan dan Pengganti

Anda hanya memerlukan beberapa bahan mudah untuk membuat resipi ini. Berikut ialah cara memilih dan menukarnya.

• Makanan Biji rami – This ingredient is the binder in the recipe. It creates a flax egg when mixed with water, which helps hold the muffins together since we aren’t using eggs. You can also use ground chia seeds if you prefer.
• Puri Labu Dalam Tin – This adds moisture, flavor, and color to the muffins. It provides that classic pumpkin flavor we all love. It’s important to use a pure pumpkin puree and not a pie filling, which has added sugars and spices.
• Tahini – This ingredient adds a rich, nutty flavor and a lot of healthy fat, which makes the muffins moist and fudgy. Peanut butter, almond butter, or cashew butter are also great choices here.
• Sirap maple – This is the primary sweetener in the recipe. It also contributes moisture and a lovely caramel-like flavor. Agave syrup or coconut nectar also work perfectly.
• Epal sider cuka – This is a key ingredient for activating the baking soda. The acidity helps the muffins rise slightly, giving them a lighter texture. Lemon juice or any other vinegar will work just as well.
• Ekstrak vanila – Vanilla brings a beautiful aroma and enhances the overall flavor of the muffins, complementing the spices.
• Tepung Badam – This gluten-free flour provides the structure for the muffins while keeping them moist and dense. Almond flour is packed with protein and fiber. You can also use cashew flour or sesame flour here.
• Serbuk penaik – Baking soda is the leavening agent that helps the muffins rise and become tender.
• Cinnamon and Pumpkin Spices – These spices provide all the warm, cozy flavors of fall. If you don’t have a pre-made pumpkin spice blend, you can create your own with a mix of ginger, allspice, and nutmeg.
• Badam Hiris – This ingredient provides a wonderful crunchy topping that contrasts with the soft, moist texture of the muffins. Silvered almonds, chopped pecans, or walnuts are fantastic options, or you can use rolled oats for a different kind of texture.

How to Make Almond Flour Pumpkin Muffins

Petua Membakar Carine

Izinkan saya berkongsi beberapa petua lagi untuk muffin yang sempurna.

• Activate Flaxseed – It’s important that your water is warm when you mix the flaxseed meal. This helps activate the natural fibers in the meal, which creates the binding effect you need for the muffin batter.
• Dry Your Puree – If you’re using fresh pumpkin puree instead of canned, I recommend pressing it between two pieces of absorbent paper before you measure it. This removes the excess moisture that would make your muffins too wet. You won’t need to do this step if you’re using canned puree, as it’s typically much dryer.
• Don’t Swap Flours – Almond flour is special and you can’t substitute it with other flours like oat flour. Using something else will make your muffins too dry and dense.
• Uruskan Jangkaan – Since this is a gluten-free and egg-free recipe with lots of moisture from the pumpkin, the muffins won’t rise very much. They stay pretty flat, but their amazing taste and moist texture make up for it.
• Use the Right Pan – I don’t recommend baking this recipe in a loaf pan. The batter is designed for muffins, and it won’t firm up properly in a larger, deeper pan.
• Prevent Browning – Almond flour and nuts can brown quickly. If you notice the tops are getting too dark before the muffins are baked through, simply place a piece of aluminum foil loosely over the top of the pan to protect them.
• Jangan Terburu-buru Menyejukkan – These muffins stay incredibly moist and need time to set up and firm. Cooling them in the pan and then on a wire rack gives them the necessary time to become structurally sound.

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