Here is another great gluten-free muffin for loading up the freezer! I have packed these about as full of food as I can manage, minimizing the amount of rice-based flour mix (which I do not, personally, consider ‘food’).

  • 1 1/2 cups Pamela’s Artisan Blend flour mix
  • 3/4 cup gluten free oats, roughly chopped in spice grinder or blender
  • 3/4 cup buckwheat flour
  • 3/4 cup almond or hazelnut meal
  • 2 T chia seeds
  • 2 t baking soda
  • 1 t cream of tartar
  • 1/2+ t salt
  • 1 1/2 t cinnamon
  • 3/4 t nutmeg
  • 1 t coriander
  • 1/2 cup unsweetened, finely shredded coconut
  • 3/4 cup coconut sugar
  • 4 eggs
  • 1 1/4 cups squash or pumpkin*
  • 3 ripe bananas*
  • 1 1/2 cups cultured buttermilk
  • 1 T vanilla extract
  • 1 T molasses
  • 1 stick of butter, melted
  • 1/3 cup mini chocolate chips
*you can opt to use more squash/pumpkin, and less banana, as you like

  • Preheat oven to 365F
  • Prepare muffin tins
  • Melt butter and set aside
  • In a blender, beat together remaining wet ingredients on low
  • Sift/whisk together dry ingredients in a large bowl - first without shredded coconut and coconut sugar, then with
  • Combine wet and dry ingredients
  • Allow to rest for 10-15 minutes, while chia and oats soak up excess liquid in the batter
  • Fold in the butter and then chocolate chips
  • Spoon batter into prepared tins (just under 1/2 cup in each)
  • Bake for around 30 minutes, or until tester comes out clean
  • Cool on a rack and eat, or freeze in zip-locks

Makes two dozen muffins.
Hint: Allow frozen muffins to thaw at room temp before serving. Pop one in a lunchbox in the morning, and it will be ready for snack-time!