Fructose-Free, Wheat-Free Muffins: Basic Vanilla and Lemon Glazed - Delicious as it Looks (2024)

02/23/2015 Update: According to new information from Monash University, almonds are high in Oligos (GOS). If you are sensitive to GOS (galacto-oligosaccharides). Ten almonds are are considered low-FODMAP, so consume these muffins in small quantities.



Fructose-Free, Wheat-Free Lemon Glazed Muffins

I created this recipe especially for my readers who, like me, have fructose malabsorption (fructmal). Most of the muffins I have shared on my blog so far do have small amounts of real sugar, maple syrup and/or bananas. I can tolerate these in small amounts. Sometimes.I’ve been having digestive issues lately and I think I’ve been eating too much sugar. Sometimes I get carried away.SometimesI’m in denial.Sometimes I just need to stop eating sugar!

The key ingredient in these muffins is glucose. Table sugar (sucrose)is composed of one fructose molecule and one glucose molecule.Glucose is the sugar with the fructose removed.Glucose isalso calleddextrose or corn sugar. And no, Corn Refiners Association, you cannot replace “high fructose corn syrup” with the name “corn sugar.” It’s already been taken! I have to order my dextrose online. I get the Now brand.It can be ordered from Amazonat a very reasonable price.It may also be found in specialty health food or natural foods stores. Dextrose is about 20% less sweet than table sugar.

The other key ingredient in these muffins is almond flour. It replaces the wheat flour that many people with fructmal can’t tolerate. It also makes these muffins gluten-free as well. I think muffins made with almond flour come out even better than those made with wheat flour anyway. There is more protein and fiber and the muffins stay moist. I order my almond flour from Honeyville.I have been very pleased with the product and service. Most recently I bought the 25 pound box. Now that’s a lot of almond flour!



Fructose-Free, Wheat-Free Basic Vanilla Muffins

Creatingthe basic muffinrecipe was morecomplicated than I was anticipating. I studied several different almond flour muffin recipes. The challenge withmy muffin recipeisusing apowdered sweetener instead of a liquid sweetener (like honeyor agave)that most recipes seem to have. I played around with the ratios ofalmond flour, eggs and fat.Also oven temps and baking times. Numerous test batches later….here they are!

The first isa basic vanilla muffin. You can add whatever you like or can tolerate to them. I added some mini chocolate chips to mine. Next time I’m going to add some blueberries.Blueberries are pretty low in fructose, so it’s worth a try. The next recipe is an awesome lemon glazed muffin. Lemon juice has no fructose, so no worries there. If you have fructose malabsorption and try one of these recipes, please let me knowif you like them. I would love some feedback and to hear how others are fairing!

Fructose-Free, Wheat-Free Muffins: Basic Vanilla
makes 12 standard muffins
Printer-Friendly Recipe

Ingredients

2 cups almond flour
1/2 cup powdered dextrose/glucose
2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs
1/4 cup canola oil
2 teaspoons vanilla extract

Directions

1. Preheat oven to 300 degrees F.Grease or paper-line a 12-count muffin pan.
2. In a large bowl, combine the almond flour, dextrose, baking powder and salt. Mix well.
3. In a medium bowl, lightly beat the eggs and then stir in canola oil and vanilla. Add egg mixture to almond flour mixture and stir well.
4. Fill each muffin cup about 2/3 full with batter. Bake for 20 minutes, or until center of tops of muffins are set.

Fructose-Free, Wheat-Free Muffins: Lemon Glazed
makes 12 standard muffins
Printer-Friendly Recipe

Ingredients

Muffins:
2 cups almond flour
1/2 cup powdered dextrose/glucose
2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs
1/4 cup canola oil
1 tablespoon fresh lemon zest
2teaspoons lemon extract

Glaze:
1/2 cup powdered dextrose/glucose
2 teaspoons cornstarch
4 teaspoons fresh lemon juice
1 tablespoon water
1 teaspoon fresh lemon zest

Directions

1. Preheat oven to 300 degrees F. Grease or paper-line a 12-count muffin pan.
2. In a large bowl, combine the almond flour, dextrose, baking powder and salt. Mix well.
3. In a medium bowl, lightly beat the eggs and then stir in canola oil, 1 tablespoon lemon zest and lemon extract. Add egg mixture to almond flour mixture and stir well.
4. Fill each muffin cup about 2/3 full with batter. Bake for 20 minutes, or until center of tops of muffins are set.
5. While muffins are cooling, prepare the glaze. Mix together the dextrose and cornstarch. Add the lemon juice, water and 1 teaspoon lemon zest. Stir well. Dunk the top of each cooled muffin in the glaze and set on a plate to dry.