Fructose-Free, Wheat-Free Lemon Glazed Muffins
I created this recipe specifically for my readers who, like me, possess fructose malabsorption (fructmal). Most of the muffins I’ve distributed on my blog so far perform have smaller amounts of true sugars, maple syrup and/or bananas. I could tolerate these in small amounts. Sometimes. I am having digestive problems lately and I believe I’ve been taking in too much glucose.
Sometimes I obtain carried away. Sometimes I’m in denial. Sometimes I just need to stop eating sugars!
Creating the basic muffin recipe was more complicated than I had been anticipating. I examined several different almond flour muffin quality recipes. The task with my muffin formula is utilizing a powdered sweetener rather than a liquid sweetener (like honey or agave) that most meals seem to have. I played around using the ratios of almond flour, eggs and extra fat. Also range temps and cooking times. Numerous check batches afterwards….here they’re!
The first is a simple vanilla muffin. You can include whatever you prefer or can tolerate to them. I added some mini delicious chocolate potato chips to mine. The next time I’m going to then add blueberries. Blueberries are pretty low in fructose, so it is worth a try. The next formula is an amazing lemon glazed muffin. Lemon juice has no fructose, so no worries there. When you have fructose malabsorption and try among these recipes, please let me know if you want them. I’d love some feedback also to hear how others are fairing!
Fructose-Free, Wheat-Free Muffins: Basic Vanilla
makes 12 standard muffins
Preheat oven to 300 degrees F. Grease or paper-line a 12-count number muffin pan.
In a large dish, combine the almond flour, dextrose, baking natural powder and salt. Mix well.
In a medium bowl, lightly beat the eggs and then stir in canola oil and vanilla. Add egg blend to almond flour mixture and stir well.
Fill each muffin cup about 2/3 full with batter. Bake for 20 mins, or until middle of tops of muffins are set.
Fructose-gluten free keto strawberry shortcake, Wheat-Free Muffins: Lemon Glazed
makes 12 standard muffins
2 teaspoons lemon extract
1 tablespoon water
Preheat oven to 300 degrees F. Grease or paper-line a 12-count number muffin pan.
In a large dish, combine the almond flour, dextrose, baking powder and salt. Combine well.
In a moderate bowl, lightly beat the eggs and then stir in canola oil, 1 tablespoon lemon zest and lemon extract. Add egg mixture to almond flour blend and mix well.
Fill up each muffin glass about 2/3 full with batter. Bake for 20 minutes, or until middle of tops of muffins are arranged.
While muffins are cooling, prepare the glaze. Combine jointly the dextrose and cornstarch. Add the lemon juice, drinking water and 1 teaspoon lemon zest. Mix well. Dunk the very best of every cooled muffin within the glaze and arranged on a dish to dry.
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The opinions expressed on this blog are solely my own. I am not really a medical expert and any info from this blog shouldn’t be used as a substitute for your own doctor’s information or medical care.
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