My Naturopath gave me this recipe which originally called for almond flour as she suggested it’s a good idea in general to reduce wheat intake. I’ve read a lot about the wheat-free debate (including the book Wheat Belly) as well as much of the criticism against it (Paleofantasy, a criticism of the Paleo diet as opposed to only wheat, was just released and I’m curious to read it) but I’m still undecided as to how to how I feel about the whole thing. Davis puts forth some very convincing arguments in Wheat Belly making it appear that once you eliminate wheat, all your problems are solved and life gets so much better.
While I don’t doubt that for a good chunk of the population eliminating wheat would have positive impacts (obviously anyone with Celiac disease or wheat/gluten sensitivity should stay away), one other theory is that wheat is not the problem – our bastardized, GM’ed, pesticided modern version of wheat is what causes the problems. Not to mention that highly processed white flour has less nutritional value as compared to whole grains, in particular older less modified grains like Red Fife – a quick side-of-bag comparison between Red Fife and PC Organics Whole Wheat flour had Red Fife with double the fiber and significantly more calcium and iron than regular whole wheat. I’ve also heard good things about the nutritional value of spelt although I’ve not yet tried baking with it – it’s next on my list!
What do you think about wheat? Do you eat it, limit your consumption, or avoid it entirely? How about if it’s organic, GMO-free, local, and/or heritage? I would love to hear your thoughts!
Anyway, I had every intention of making these muffins with the stated almond flour, but I had a case of price-shock and didn’t buy it. Instead, I used my old stand-by Red Fife and made a few additional substitutions to make them as healthy as possible. This was my first time baking with flax meal and I really liked the texture it gave the muffins. Plus, both the flax and Red Fife have a slightly nutty taste so that enhanced the flavor of the muffins even more. The strawberries almost make me believe spring is here!
[NOTE: I’ve updated the recipe slightly so it produces a full two dozen muffins. I had tweaked the original recipe so much that I was only getting 12-18 muffins, which drove me nuts seeing those empty muffin tin slots that could have been filled with delicious muffins! It’s better now.]
3 cups Red Fife flour (regular whole wheat would also work)
1 cup ground flax or flax meal (whole flax seeds are difficult to digest, so make sure it’s ground)
1 cup oats
1 1/2 tsp baking soda
Pinch of sea salt
3 tsp vanilla
2/3 cup raw honey
1 cup yogurt
1 cup apple sauce
2 large bananas, chopped
3 cups frozen whole strawberries, chopped
Butter for greasing muffin tins
1. Preheat oven to 325. Combine flour, flax, baking soda and salt in a large bowl and stir until well mixed.
2. Add eggs, honey, vanilla, yogurt, apple sauce, bananas and strawberries. Stir until combined.
3. Grease two muffin tins. Fill with batter. Bake about 40 minutes or until a toothpick inserted in the centre comes out clean.
Makes 24 muffins.
Adapted from Blueberry Almond Muffins, Eat Well, Feel Well by Kendall Conrad.