These beet muffins are a lightly sweet way to eat your beets without losing the beet flavor. The best thing about this recipe is that my kids love it!
Pre-heat the oven to 300 degrees. Line a muffin pan with cupcake papers or oil the pan.
Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger, and all spice. Make a well.
Add eggs, oil, honey, and vanilla. Mix together. The batter won’t be as moist as most muffin recipes.
Fold in the beets. I found that almost kneading the beets in was the best way to completely combine.
Fill each hole to 1/2 full. Bake for 15-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Enjoy.
Delicious, cinnamony muffins are a perfect fall treat. With fresh apple chunks mixed in, it stays moist and fresh. Recipe altered from Elana Amsterdam’s book: The Gluten-Free Almond Flour Cookbook
Preheat oven to 350°F. Line muffin pan with paper liners.
In a large bowl, combine almond flour, sea salt, baking soda, arrowroot powder, and cinnamon.
In a smaller bowl, whip bacon fat, honey, eggs and vanilla together.
Stir the wet ingredients into the dry ingredients and fold in apples.
Spoon batter into the paper liners.
Bake for 30-35 minutes or until muffin tops are golden brown.
Let sit for 20 minutes, then serve with a pat of butter.
It is that time of year again, sending my kids off to school. For me that means quick and healthy breakfasts for kids on the go. These are perfect for those mornings.
In a medium sized bowl combine Oatmeal, Whole Wheat Pastry flour, and orange juice.
Mix until moistened.
Let set for 6-8 hours (overnight).
Add succanat, cinnamon, baking soda, salt, coconut, egg, vanilla, and dried fruit mix until combined.
Pour into 9×13 baking dish and bake for 15-20 min.
Cut into bars and wrap.
Store in air tight container.
The idea for these muffins came from my mother’s rhubarb orange pie, which she makes every year during rhubarb season. The rhubarb and orange mix wonderfully, the tartness and sweetness of both the rhubarb and orange mix are tasty in an unexpected way.
Mix the buttermilk, whole wheat flour, and butter or oil. Cover and let sit over night or 6-8 hours.
In the morning when you are ready to bake heat the oven to 375 degrees. Mix in the eggs, sucanat, orange rind, and rhubarb. You will most likely need to do this with your hands, it’s ok, get your hand messy.
Once this is all mixed in add the baking powder, baking soda and salt and mix in well, also with your hands. Once mixed well divide between 12 muffin tins and bake for 15- 20 minutes.
There you have it. Slather with butter and enjoy warm from the oven.
These little gems are poppable cheesy, chewy goodness with just a hint of jalepeño flavor. Traditionally, Brazillian cheese bread, aka Pão de Queijo, is made with fermented Tapioca flour, but I only had arrowroot flour on hand and personally think that it’s easier to digest than Tapicoa, so that’s what I used. Sometimes the bread is kneaded, sometimes it is thick. This version is a more liquidy batter that is quickly buzzed up in the blender. The best part is that you can make the batter ahead of time and store it in the refrigerator in a jar for up to a week. This makes it quick and easy to make a last minute addition to dinner or a quick snack.
Preheat the oven to 400 degrees.
Put all of the ingredients except the jalepeños in the blender. Pulse several times until well combined. Scrape down the sides and pulse a few more times.
Stir in the jalepeños. Store in the refrigerator up to a week if you would like, otherwise proceed with baking.
Fill the mini muffin cups all the way to the top.
Bake for 15-20 minutes until well puffed and slightly golden. Remove from the oven and allow to cool on a wire rack. The puff will NOT sink. They will stay nice and firm and will be crunchy on the outside and very chewy on the inside. It is an interesting texture, but delicious.
Serve warm or reheat later.
This recipe was slightly adapted from Simply Recipes.
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These protein-packed, grain free muffins are perfect to make in advance and then grab for a last minute meal or snack! I like these for a change from the usual sweet muffin, and find they are good even at room temperature spread with lots of grass fed butter. You can eat them fresh from the oven or even pack them for the road.
Cook bacon until it starts to crisp up, then blot with paper towels and set aside to cool. In an electric mixer, beat eggs and sour cream until light and fluffy.
Mix up dry ingredients separately, and then stir them into egg mixture until well combined. Chop bacon finely and stir into batter along with cheese, and then pour into a paper-lined muffin pan. Bake at 350 for about 25 minutes, until set.
It’s not a pretty muffin as muffins go, but don’t let its look deter you. With a soft-yet-dense texture that’s unusual for a coconut flour bread and a flavor rich in chocolate, this muffin is a palate-pleaser to be sure. Don’t think you’ll finish off a whole recipe? Freeze leftovers for later. You’ll be glad you did.
Preheat oven to 350º. In a mixer, beat coconut flour until all the lumps are out and the flour is smooth. On low speed, add salt, soda, and cinnamon. Beat in eggs, one at a time, then add the zucchini and mix thoroughly. Mix in chocolate chips.
Spoon batter into greased or lined muffin pans, about 2 tablespoons for each muffin.
Bake about 20 minutes or until spongy-feeling in the middle.
These muffins are sweet and spicy with small patches of sour rhubarb sprinkled through out the muffin. These make an excellent breakfast on the go and can be frozen for a later time.
Mix the flour and buttermilk in a medium size bowl. Let the mixture soak over night in a warm place.
Preheat the oven to 300 degrees F.
Mix the flour/buttermilk mixture with the vanilla, salt, baking powder, flax, honey bee pollen, ginger root, honey, applesauce, eggs, and rhubarb. Stir well.
Place the paper liners in the muffin tin.
Ladle the muffin batter into the paper lined muffin tin filling each hole 3/4 full.
Bake the muffins for 25-30 minutes on the center rack or until a toothpick inserted in the middle of the muffins comes out clean.
These grain-free, dairy-free muffins are a tasty, springtime treat; a great way to enjoy fresh strawberries! If you can tolerate dairy, top with plenty of grass-fed butter or whipped cream and fresh strawberries!
Beat eggs with coconut oil, maple syrup, almond milk, stevia, and strawberry extract. Mix dry ingredients together in a smaller bowl, breaking up any lumps. Stir into the egg mixture, then add strawberries until well combined. Drop about 1/4 c. at a time into a paper-lined muffin pan and bake at 350 for 30-35 minutes. Remove to wire rack to cool.
These muffins are a perfect treat to have on hand in a real-food kitchen. The subtle undertones of the maple syrup and the delicious flavor of the chopped walnuts will make you reach for just one more.
In a large bowl, combine egg, butter, milk, maple syrup, and salt. Beat well.
Stir in flour and baking powder until just mixed.
Stir in walnuts.
Pour into muffin tins and bake 375* for 20-25 minutes. For mini-muffins, bake ~10 minutes.
These freeze well.
It doesn’t matter if you eat grain-free by choice or necessity — but I guarantee this recipe will make you reach for your coconut flour. You won’t find a chocolate cupcake anywhere that tastes even remotely as moist and flavorful as this one. Watch your grain-free AND wheat-loving friends inhale these treats. The best part? It’s power-packed with nourishing protein and fiber: the healthiness of a muffin with the taste factor of a cupcake. Bet you can’t eat just one…
In a large bowl, whisk ingredients together — EXCEPT the raspberries.
Fill muffin tins with batter.
Gently poke 3 raspberries into each muffin tin.
Bake 325* for 20 minutes.
These taste delicious stored in the fridge or eaten straight from the freezer.
To make mini muffin size, poke only one raspberry into each and bake ~12 minutes.
These freeze wonderfully and still retain their moistness.
There are oh so many reasons why I love this recipe. Besides the gentle, pleasing taste and angel food cake likeness of the texture, these lovelies are quick to make and the clean-up is a breeze. Oh, and they freeze beautifully, so they are being added to my freezer inventory before baby comes (in about three weeks! Eek!). Some of my kids don’t enjoy other recipes I’ve made with coconut flour, but all four of them (and hubs!) enjoy these muffins. Victory!
It almost feels wrong to call them muffins because they are so cake-like, but I don’t want to feel badly about eating them for breakfast, so they are muffins. However, if you top them with your favorite vanilla frosting and maybe decorate them with a sprinkling of finely grated orange zest, they would make amazing cupcakes.
Preheat oven to 350º. Grease muffin cups or use muffin liners. Place all ingredients in blender and blend on high for 45-60 seconds, or until well blended. If it still doesn’t look completely mixed, give it a stir with a spoon.
Pour batter into muffin pans about 2/3 of the way full. Bake for 25 minutes.