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GLUTEN FREE PUMPKIN MUFFINS

Fall is here and pumpkins are everywhere!

Pumpkin pie is something you either have a taste for or not. I remember the first time I tried it, I was unpleasantly surprised! I tried it a few more times, different recipes and came the same conclusion……no thanks!

This year I decided to make my own version of pumpkin desserts. The problem for me, is that I thought pumpkin tasted bland. That’s why people spice them up and too often add too much sugar. So I researched a bunch of recipes and came up with my own, mixing gluten-free flours and using spices I liked and keeping my sweetener of choice (real Maple syrup) to a minimum. Knowing this was purely experimental, I proceeded full speed ahead accepting what ever happened.  Surprisingly to me, they turned out great and were a huge hit!

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I always get a kick out of people’s reactions when I tell them they’re gluten-free!

PUMPKIN MUFFINS

INGREDIENTS

WET
1/2 cup of Pumpkin purée  (homemade or canned)
4 large Eggs
1/3 cup Maple Syrup
2/3 cup Yogurt
2 tbsp Butter (very soft)

DRY
1/4 cup plus 2 tablespoons of Coconut flour
1/4 cup Almond flour
2 tbsp Oat-Bran
1/2 cup Pecans, rough chop
1/4 teaspoon of Baking Soda
1/4 teaspoon of Sea Salt
1/2 teaspoon Nutmeg
1/2 teaspoon Cinnamon
1/2 teaspoon of Ginger, I used fresh

TOPPING
1/4 cup Pecans, chopped
1 tbsp Palm Sugar

*I used a food processor

METHOD

In a bowl, combine wet ingredients

In another bowl blend together the dry ingredients

Add the wet ingredients to the dry and blend well

Let the batter sit for 5 minutes to allow the Coconut flour to absorb the moisture

Grease a mini muffin tin and add batter by spoonfuls

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Sprinkle topping on muffins

Preheat your oven to 350°F

Bake the minis for about 20 minutes

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*makes 24 delicious minis

COCONUT QUINOA MUFFINS

Here’s another easy and delicious muffin recipe!

I used Raspberries in one batch, and for more of a festive taste I added Cranberries, slivered Almonds, shredded Coconut, Lemon juice and Lemon zest!

Try your own combinations!

INGREDIENTS

WET

2 Organic Eggs

2 tbsp Coconut Oil

2 tbsp unsalted Butter

1/2 cup Coconut or Almond Milk

1/3 cup real Maple syrup

1/2 cup  plain Yogurt

1 tsp real Vanilla

2 tbsp fresh squeezed Lemon Juice

DRY

1/2 cup Coconut Flour

1/2 cup Quinoa Flour

1/4  cup Oat Bran

2 tsp Baking Powder

Pinch of Sea Salt

1 tsp lemon zest

METHOD

Mix wet ingredients together in one bowl

Mix dry ingredients together in another bowl

Pour Wet into Dry, add embellishments, mix well

Bake at 400, 15 min for minis and about 25 for regular.

ENJOY!

NOT AN ORDINARY GLUTEN FREE MUFFIN!

I’ve made coconut flour muffins many times, experimenting with different flour combinations and I have to say, I think I finally found the magic formula!

Since I’ve been using Quinoa a lot in my diet, I decided to try the flour in my baking.  What a nice surprise!  It made the muffin so light and almost airy.  More cakey than bready!   De-lish!  I can’t wait to make a cake out of it.

These little guys may be tiny, but they pack a nutritious punch!  Now for those of you who shy away from anything that sounds too healthy, don’t worry!  They taste good too!

 

ANGIE’S COCONUT FLOUR MUFFINS

Dry Ingredients:

1/4 cup Coconut Flour

1/4 cup Almond Flour

1/4 cup Quinoa Flour

1/4 cup Ground Flaxseed

2 tbsp Hemp Hearts

1 tsp alum free Baking Powder

1/2 tsp Sea Salt

 

Wet Ingredients:

4 Eggs

1 tbsp Unsalted Butter, soft

1 tbsp Coconut Oil, soft

1/4 cup Coconut Milk

1/4 cup Greek or Goat Yogurt

1/3 cup Maple syrup

1 tsp Vanilla

TIP:  when working with coconut oil, it is best if all the ingredients are at room temp and coconut oil is soft

 

Sift dry ingredients together in a bowl and stir together

In another bowl, add Eggs, Butter and Coconut oil and whisk together

In a large measuring cup, measure your Coconut Milk, Maple Syrup, Vanilla and Yogurt

Add to Egg mixture and stir

 

 Heat oven to 400 degrees

 

 

Mix in dry ingredients, and stir together gently until blended

 

 

 

 

 

I like making minis, so now’s a good time to grease your mini muffin tin

 

 

 

Using a “1 tbsp” measuring spoon, scoop mixture and add one by one until you fill 24 cups

 

 

 

 

 

 

Now, my grandsons gave me this idea, grab a raspberry and stick a blueberry inside

Press one into the middle of each muffin

Bake at 400 for 16 min, remove and let cool

 

 Hope you enjoy!

 

 Until next time …………………….

Mangia!