Archive for the 'muffin' Category

Paleo Pumpkin Pie Muffins

Paleo Pumpkin Pie Muffins
adapted from Civilized Caveman’s Paleo Banana Bread

  • 1/2 can pumpkin puree
  • 4 eggs
  • 1/2 cup almondĀ  butter (or Sunbutter for nut free)
  • 4 tablespoons grass-fed butter, melted
  • 1/2 cup coconut flour
  • 1 1/2 Tbsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • scant 1 tsp baking soda
  • scant 1 tsp baking powder
  • 1 teaspoon vanilla
  • pinch of sea salt
Instructions
  1. Preheat your oven to 350 degrees and line muffin tin with paper liners
  2. In a food processor add the pumpkin, eggs, and nut butter, and grass-fed butter and process until completely smooth.
  3. Add in your coconut flour, cinnamon, pumpkin pie spice baking soda, baking powder, vanilla, and sea salt and mix again until completely smooth.
  4. Evenly divide the mixture to the lined muffin tin
  5. Bake for 30 minutes

Cool and enjoy!

Paleo Toddler Muffins

Toddler Banana Muffins
adapted from Civilized Caveman’s Paleo Banana Bread

  • 4 bananas (can be yellow or very ripe brown)
  • 1 medium zucchini
  • 4 eggs
  • 1/2 cup almondĀ  butter (or Sunbutter for nut free)
  • 3 tablespoons grass-fed butter, melted
  • 1/2 cup plus 2 Tbsp coconut flour
  • 1 1/2 Tbsp cinnamon
  • scant 1 tsp baking soda
  • scant 1 tsp baking powder
  • 1 teaspoon vanilla
  • pinch of sea salt
Instructions
  1. Preheat your oven to 350 degrees and line muffin tin with paper liners
  2. Shred the zucchini in the food processor with the shredding disk.
  3. Replace shredding disk with regular blade and add the bananas, eggs, and nut butter, and grass-fed butter to the shredded zucchini in a food processor. Process until completely smooth.
  4. Add in your coconut flour, cinnamon, baking soda, baking powder, vanilla, and sea salt and mix again until completely smooth.
  5. Evenly divide the mixture to the lined muffin tin
  6. Bake for 30 minutes

Cool and enjoy!

Almond and Coconut Flour Tropical Muffins (Paleo)

The base of these are the Paleo Pina Colada muffins from Life As A Plate but I had some dried apricots in the pantry that I wanted to use up. The dried fruit bring a little extra sweetness and texture and they definitely become a prominent flavor that I like.

I only got nine muffins out of this and I definitely echo their recommendation of using muffin liners – you’ll never get your muffin pan clean otherwise!

Almond and Coconut Flour Tropical Muffins
adapted from Life As A Plate

  • 1/4 c. coconut flour, sifted
  • 1/2 c. almond meal
  • 1/2 c. unsweetened shredded coconut
  • 1 tsp. baking soda
  • 3 eggs, beaten
  • 1/3 c. crushed pineapple
  • 1/4 c. diced dried apricots
  • 1/4 c. honey
  • 3 tbsp. coconut cream

Instructions

  1. Mix dry ingredients together in one bowl.
  2. In another bowl, whisk together remaining ingredients.
  3. Add wet to dry and stir thoroughly.
  4. Pour into muffin liners to 3/4 full; these do not rise very much.
  5. Bake at 350 for 20-25 minutes or until golden brown on top. Makes 9 muffins.

Grain Free Lemon Chia Seed Muffins

I actually made this in an 8×8 baking dish because I wasn’t in the mood to have to wash a muffin tin. It came out equally delicious (and easier to clean up after!) The original recipe was for Lemon Poppy Seed muffins but I decided to use chia seeds both because they’re healthier and because I keep them on hand.

Grain Free Lemon Chia Seed Muffins
adapted from this recipe at Comfy Belly

2 eggs
1/4 cup of coconut oil (or light olive oil)
1/2 cup of honey
2 tablespoons of fresh lemon juice
2 1/2 cups of blanched almond flour
1/2 teaspoon of kosher salt
1/2 teaspoon of baking soda
1 tablespoon of lemon zest
1 tablespoon of chia seeds

Preheat oven to 350 degree F. Place muffin liners (cupcake liners) in a muffin/cupcake baking pan (or spray an 8×8 baking dish). Separate the egg yolks and whites. Whip the egg whites until you form stiff peaks. Meanwhile, in a separate bowl, whisk together the yolks, honey, oil, and lemon juice. Whisk all the dry ingredients into the batter. Fold the egg whites into the batter and blend well. Add the chia seeds and lemon zest to the batter and blend well.

Fill each muffin liner about 2/3 of the way with batter and bake for about 25 minutes (or bake in 8×8 for 20 minutes), or until a toothpick placed in the center of a muffin comes out clean.

Pumpkin Muffins – Paleo and Primal

I’ve made these with butternut squash with equally delicious results! I love these muffins for breakfast.

Pumpkin Muffins – Paleo and Primal

1 1/2 c almond flour
1 tsp baking powder
1 tsp baking soda
1 1/2 c canned pumpkin
2 tbsp agave
1 1/2 Tbsp cinnamon
3 eggs
1 tsp pure vanilla extract
1 cup raisins
2 tbsp shredded unsweetened coconut
1/2 cup chopped walnuts

Spray a muffin pan and preheat the oven to 375 degrees.

Add all the wet ingredients, and all the dry ingredients. Mix them together and divide evenly into the muffin pan. Bake at 375 for 18 minutes.

Carrot Walnut Oat Bread

Carrot Walnut Oat Bread

1/3 c. olive oil
1 Tbsp ground flax meal
1/2 c. agave nectar
1/4 c. chopped walnuts
2 eggs
2 tsp vanilla extract
1 1/2 c. shredded carrot
2 1/4 c. oat flour (oats ground in the food processor)
1/2 c. raisins or diced prunes
1/2 tsp. salt
2 tsp ground cinnamon

Preheat oven to 350 degrees and spray a muffin tin. In large bowl, combine oil, agave nectar, egg and vanilla. Stir to combine then add carrots , oat flour, walnuts, raisins, salt, cinnamon and fold ingredients until just barely combined. Place into muffin tins and bake about 50-55 min.

Pumpkin Muffins Revisited

Made a new pumpkin muffin this weekend and they are delicious! You could make these even more lovely by adding some chocolate chips. Pumpkin + chocolate chips = autumn baking bliss.

Pumpkin Muffins

1 15 oz can pumpkin puree
1 1/2 cups oat flour
1 1/2 cups Fiber One cereal, ground in food processor
1 1/2 cups Splenda granular
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup macadamia nut oil
1/2 cup egg whites

Preheat oven to 350 degrees and spray 12 muffin cups with cooking spray.

In a large bowl, stir together oat flour, Fiber One, Splenda, baking soda, baking powder, spices and salt. In a separate bowl, beat together pumpkin puree, oil and egg whites. Stir pumpkin mixture into flour mixture until smooth. Scoop batter into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

(As a reminder, with all of my “healthy” baking efforts, you can’t eat these warm out of the oven, they’ll taste pretty horrible. They need to be stored in the fridge and eaten the next day. You can toast them if you prefer or let them set at room temperature for a bit before eating, but the ingredients definitely need to settle in the fridge before a bit before they taste good!)

Makes 12 servings, each:

163 calories
10 g fat
19 g carb
6.4 g fiber
3.75 g protein


Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at http://www.amyella.com
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