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Pumpkin Spiced Muffins

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Ingredients

  • 2 cups almond flour
  • 1 cup shredded unsweetened coconut
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • Pinch sea salt
  • 1/3 cup pureed pumpkin
  • 2 eggs
  • 1/3 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1 tbsp vanilla extract
  • 1 tbsp coconut nectar sugar
  • handful chopped walnuts and pecans

Instructions

Preheat oven to 350 degrees F. Line muffin cups with muffin liners. While preparing the muffin batter, cut pumpkin into quarters and remove seeds, then steam for approx 30 minutes or until tender. Once cooked, process into a blender until smooth.

Whisk eggs, coconut oil, maple syrup, pureed pumpkin and vanilla extract together in a bowl until smooth. Mix almond flour, coconut, baking soda, baking powder, spices and salt together in a separate bowl; stir wet ingredients into dry ingredients until batter is combined. Using a heaping tablespoon place batter into prepared muffin cups. Garnish each muffin with walnuts and pecans with a sprinkle of coconut nectar sugar on top of each muffin.

Bake for 20- 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Yield: 12

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Apple Cinnamon Pecan Muffins

Ingredients

  • 1 cup spelt flour
  • 1 cup oat bran
  • 2 tsp baking soda
  • 1 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 cup dark brown sugar ( preferably organic)
  • 1 medium Macintosh apple, peeled, cored, chopped
  • 1/4 cup pecans, chopped
  • 2 eggs
  • 1/2 cup melted coconut oil
  • 1 cup brown rice milk

Instructions

  1. Whisk together flour,oat bran, baking soda, salt, cinnamon and sugar into a medium bowl, then add diced apple and pecans
  2. Whisk together eggs, coconut oil and rice milk into a small bowl. Add rice milk mixture into flour mixture until just combined; do not overmix
  3. Divide batter into muffin cups, filling each about three-quarters full
  4. Bake until muffins are brown around edges or until firm to the touch, 16 to 18 minutes
  5. Serve warm or at room temperature

Yield: 12

Carrot Nut Muffins

Ingredients

  • 1 1/2 cup carrots, finely grated
  • 1/4 cup walnuts, chopped
  • 1 cup brown rice flour
  • 1/3 cup ground flax
  • 3/4 cup brown sugar
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1/3 cup raisins
  • 2 large eggs
  • 1/2 cup safflower oil
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees F. Place paper liners in 12 muffin cups
  2. Peel and finely grate the carrots. Set aside
  3. In a large bowl whisk together the flour, flax, sugar, baking soda, baking powder, salt, raisins, ground cinnamon and all spice. Stir in the nuts and set aside
  4. In a separate bowl whisk together the eggs, oil and vanilla extract. Add the wet ingredients in with the grated carrot and flour mixture. Using a tablespoon, add 2 tablespoons into each muffin cup
  5. Bake for 25 minutes or until a butter knife comes out clean
  6. Remove from the oven and let cool for 10 minutes before eating
  7. Enjoy!

Yield: 12

 

 

 

 

 

Sweet Potato Muffins

These muffins are a great option for a gluten & wheat free alternative.

Ingreidents

  • 1 cup brown rice flour
  • 1/3 cup raw agave
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1/4 cup olive oil
  • 1 egg
  • 1/4 cup plain yogurt
  • 1 tsp vanilla extract
  • 1 large sweet potato (mashed)
  • 1/2 gluten free granola

Instructions

  1. Preheat oven to 350 degrees F. Set aside a non-stick muffin pan
  2. In a large mixing bowl, combine the dry ingredients
  3. In a small bowl, combine the agave, oil, egg, yogurt and vanilla extract. Mix together using a whisk or fork. Puree the cooked sweet potato or use a potato masher, until all clumps are gone
  4. Add the wet ingredients and sweet potato to the dry ingredients into the large mixing bowl. Using a wooden spoon mix until just combined
  5. Using a spoon fill the muffin tins 2/3 full. Bake for 20-25 minutes or until an inserted fork comes out clean. Allow to cool for 5 minutes and serve

Yield: dozen muffins

Blueberry Banana Muffins

Ingredients

  • 1 cup rice flour
  • 1/2 cup spelt flour
  • 3/4 cup granola (preferably fruit & seed mix)
  • 3/4 cup ground flax seed meal
  • 1/2 tsp sea salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup brown sugar
  • 1 egg
  • 3/4 cup plain yogart
  • 1 tsp vanilla
  • 2 tbsp olive oil
  • 1 cup fresh blueberries
  • 1 large banana, mashed

Instructions

  1. Preheat oven 350 degrees F. Use nonstick pan. In a large mixing bowl, stir togther flours, granola, flax seed meal, salt, baking soda, baking powder
  2. In another large bowl whisk together brown sugar, egg, yogart, vanilla and olive oil. Pour all but 1 tbsp of the dry ingredients into the wet ingredients. Stir until the dry ingredients are incorporated into the batter, but do not overmix
  3. Toss blueberries with the reserved tbsp of dry ingredients into the wet. Using a tablespoon, fill the muffin tins with batter
  4. Bake 20-25 minutes until muffins are lightly browned, not hard on top of the muffins

Yield: 12