Gluten Free Cinnamon Carrot Zucchini Muffins

Gluten Free Cinnamon Carrot Zucchini Muffins

Ingredients:



•2/3 c oil


•2 large free range eggs


•2/3 c organic sugar


•1/2 c brown sugar, packed


•1 tsp vanilla extract


•2 c Pamela's GF Bread Mix (or other GF Flour Mix)


•1/2 tsp baking soda


•1/2 tsp baking powder


•1/2 tsp unrefined salt


•2 tsp ground cinnamon


•1 1/2 c finely shredded unpeeled zucchini


•1/2 c finely shredded carrot


Preparation:


Grease and flour 12 muffin cups. Heat oven to 375°.


In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.


Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.

Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20-30 minutes.

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Gluten Free Zucchini Spice Muffins

Great muffin for breakfast, lunch or to accompany soup on a cold day. These are really good and I am quite pleased with the consistency. You'd never know they were gluten free.


GLUTEN FREE ZUCCHINI SPICE MUFFINS

2/3 Cup Sorghum Flour
2/3 Cup Tapioca Flour (Starch)
2/3 Cup White Rice Flour
1 tsp Xanthan Gum
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Nutmeg
1/2 tsp Apple Pie Spice
1/2 tsp Cinnamon
1/4 tsp Celtic Sea Salt

In a separate bowl combine:
1 large egg
5 Tbs Coconut Oil (or butter)
2 Cups chopped or shredded zucchini
1/2 Cup Agave Nectar or sugar

Slowly add the dry ingredients to the wet and blend until well mixed. Pour into greased muffin tins and Bake at 375 degrees for 20 - 25 minutes.

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Wonderful Pumpkin Bran Muffins

I am heading to the Weston Price Conference this week and am making some food to take along. They have fabulous food and I will enjoy not cooking but you get those early morning and late evening munchies. :)



I used to make these muffins when I was working. I would pop them in my travel bag and eat them for snacks or breakfast. But now I am gluten free and that means I had to convert it. No big deal for me anymore. Bring it on! So here is the final product and they turned out great!!




Wonderful Pumpkin Bran Muffins

1 Cup Rice Bran
2 Tbs Flax Meal
3/4 Cup Gluten Free Flour Mix
2 tsp Baking Powder
1 tsp Pumpkin Pie Spice
1/2 tsp Nutmeg
1 tsp Cinnamon
1/4 tsp Salt
1/2 Cup Molasses
1/4 Cup Honey
1 Cup Puree Canned Pumpkin
1/2 Cup Coconut Milk (I used So Delicious - you could also use regular milk)
2 Eggs
4 Tbs Unsweetened Applesauce
1/4 - 1/2 cup Raisins (softened in hot water)


Preheat the oven to 425 degrees


In a large bowl combine rice bran, flax meal, flour, baking powder and spices, salt.

In the mixing bowl combine the rest of the ingredients and blend. Slowly add the dry ingredients to the wet until well mixed. Mix in raisins. Spray or line 12 muffin cups and fill with mixture.


Bake 20 mins or until toothpick comes out clean.

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Enjoy!!

Stephanie

Gluten Free Pumpkin Teff Almond Spice Muffins

Wow that's a mouthful. But these muffins are packed with healthy ingredients. I was looking for a good fall recipe for some muffins for the kids lunches tomorrow. I just love pumpkin. These are packed with some wonderful flours. Try it! I know you will like them.

Gluten Free Pumpkin Teff Almond Spice Muffins


Ingredients:
• 1 1/2 cups gluten-free all purpose flour
• 1/2 cup almond flour
• 1/2 cup teff flour
• 1/2 cup white rice flour
• 1/2 tsp. xanthan gum
• 1 tbsp. baking powder
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 tsp. freshly grated nutmeg
• 1 c brown sugar
• 2 eggs, beaten
• 1 c rice milk
• 1/4 c (1/2 stick) dairy-free margarine, melted
• 1 c canned pumpkin purée or cooked puréed pumpkin

Preparation:
1. Preheat oven to 350 F.

2. In a bowl, combine all flours, xanthan gum, baking powder, spices, and sugar.

3. Make a well in the center of the dry ingredients and add eggs, milk, and margarine. Fold to mix, then fold in pumpkin. Mix until ingredients are barely combined and the dry ingredients are wet.

4. Fill 18 lined muffin tins about 2/3 of the way full. (If you prefer not to line them, you can grease the tin, or use a silicon muffin pan.)

5. Bake for about 20-25 minutes, or until muffins are browned and a toothpick inserted in the center of a muffin comes out clean. Allow muffins to cool before removing.

Gluten-Free / Dairy Free Cinnamon Muffins

I decided that I wanted to make cinnamon muffins today. My children love the taste of cinnamon so I figured it would be a winner. I scoured the net for a gluten free recipe and I found one. So I gathered all the ingredients, mixed it up and put it in the muffin pan. When the oven heated I popped it in. But...... 15 mins later I smelled something burning. It was the dough oozing over the sides. It had not risen at all and was one big blob of goo. So after it baked I took it out and cleaned up the pan. I decided to try again. I figured I could come up with something better on my own.

And I did!!! This is absolutely fabulous. The texture from the flour mixture is so close to gluten that no one would be able to tell. There is no funny taste either. (Hint: click on the mixture names in the recipe to be taken to the recipes for them)

I hope your family enjoys this as much as mine did. My daughter asked for me to put it in her lunch. Yes that is coming again......




Gluten Free / Dairy Free Cinnamon Muffins



Makes 12 muffins

In a mixing bowl, combine all ingredients together and set aside for use in the topping and cake.

Streusel Topping
1/2 cup brown sugar
1/4 cup gluten free flour mixture
1/3 cup spectrum shortening, room temperature
1 teaspoon cinnamon

Combine all ingredients in a small mixing bowl until a clumpy mixture forms. Set aside.

MUFFIN

1 Cup Better Batter Mix
1/2 Cup Gluten Free Flour Mix
2 teaspoons baking powder
1/2 teaspoon salt
2 free range eggs
1/2 cup granulated sugar
1/2 cup oil
1/2 cup rice milk (or other non dairy milk)
1.5 teaspoons vanilla extract
1 teaspoon cinnamon

1. Preheat the oven to 375 degrees F.

2. In a standing mixer, place all the muffin ingredients into the bowl and mix for 2 - 3 minutes on medium speed.

3. Pour batter into greased muffin pan. Sprinkle the streusel topping onto batter.

4. Bake for 20-22 minutes. Remove from the oven and cool for about 5 minutes before serving.


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Gluten Free / Dairy Free / Grain Free Red White and Blue Muffins

I found this recipe at the Nourishing Gourmet Website and just had to try them. I love baking with coconut flour. Some say it is expensive but you use very little of it and it lasts longer than regular flour so it evens out. I buy the 4 bag boxes of Bob's Red Mill on Amazon.com . I used fresh berries - raspberries and blueberries.



Red, White and Blue Cupcakes-makes 10-12 muffins

You can also use all blueberries for a delicious blueberry muffin.

(To make these GAPS friendly, just leave out the baking powder, to make it SCD substitute baking soda. )

1/2 cup coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking powder
3 eggs, gently beaten with a fork
1/3 cup of honey
1/3 cup of coconut oil
1 teaspoon vanilla extract
1/2 cup fresh or frozen blueberries
1/2 cup of fresh or frozen raspberries
Preheat oven to 375 degrees

1-In a medium size bowl, place the coconut flour, sea salt, and baking powder. Whisk to remove any lumps.

2-Melt honey and coconut oil in a small saucepan, just until melted (if you have over-heated it all, let it cool before combining it with the eggs so that it won’t curdle it. Combine wet ingredients (eggs, honey, coconut oil, vanilla), and whisk thoroughly into dry ingredients.

3-Fold in fresh or frozen berries. In papered or lightly greased muffin tins, put about 1/4 cup of batter in each muffin tin. Make sure to have some of the blueberries and some of the raspberries in each muffin

4-Bake for 375 degrees until the muffins are lightly browned on the top and a toothpick comes out clean when poked into the middle of the muffin (20-28 minutes)

Enjoy! To your health......naturally.

Stephanie

Gluten Free / Dairy Free / Egg Free Chocolate Avocado Cupcakes

I made another great recipe today. The best part is that these are gluten free, dairy free and egg free and contain a good fat - avocado. My son loved them (my allergy child) saying "mommy these are so good". Yeah! I used a muffin top pan so that is why they look a little odd.



GFCFEF Chocolate-Avocado Cupcakes

1 1/2 cups Mock Better Batter Mix
3/4 cup Unsweetened Cocoa Powder
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp sea salt
1 Avocado (pitted and peeled)
1/2 cup Maple Syrup
1/4 cup Agave Nectar
3/4 cup So Delicious Vanilla Coconut Milk
1/3 cup oil
2 tsp vanilla extract

1/2 - 3/4 cup Enjoy Life Chocolate Chips


Add all the ingredients into the mixer bowl and blend. Put in a cupcake pan and bake in a preheated oven at 350 degrees. Bake for 25 mins.

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Gluten Free Carrot Zucchini Muffins

It's the time of year for farmer's markets. I went to my first one this weekend and came home with bags of great fruits and veggies. I always over buy. So I need creative ways to use them up. I was thinking of making zucchini muffins but then I began to scour the net and found some carrot and zucchini muffins. I needed to make it not only gluten free but dairy free for my little man. These are really good. I have already polished off 2 while taking pictures. At least I got more veggies in today.

Gluten Free Carrot Zucchini Muffins

2/3 cup sorghum flour
2/3 cup tapioca flour
2/3 cup white rice flour
1/2 cup Agave Nectar

1 teaspoon xanthan gum
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon celtic salt
1 cup coconut milk
1 large egg
5 tablespoons of coconut ghee (or butter)
1 1/2 cups carrots (I put them in the food processor)
1 cup zucchini, shredded

Directions:

Preheat the oven to 375 degrees. Grease muffin tins or use liners. Add all dry ingredients into your mixing bowl. Then add carrots and zucchini. Mix in the rest of the "wet" ingredients and blend on medium for 2 minutes. Spoon the batter into muffin cups. Bake for about 20-25 minutes. Do not over bake.

Makes about 15 muffins.


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Banana Blueberry Coconut Muffins

Long time "no bake". Things have been crazy here at our house since the kids got home. I have also had to venture into a new land of "casein free" baking. I need something to have on hand that is good for my son who's appetite is slowly increasing. Yeah!!

This muffin recipe was a hit with my daughter too. I was shocked because I never thought she would like the blueberries in a muffin.

Banana Blueberry Coconut Muffins

1/4 cup non-dairy shortening (like Earth Balance - they have a new soy free!)

1/4 cup organic cane sugar

1 egg

1/4 cup coconut cream with a little liquid (this is the thick stuff on top of the canned coconut milk - I use Thai Brand Organic)

1/2 cup of organic mashed ripe banana's

1 Tbs shredded organic coconut

1 cup Mock Better Batter Mix

1/2 tsp aluminium free baking soda

1 tsp baking powder

1/4 tsp celtic salt

1 tsp cinnamon

1 Tbs Flaxseed meal

3/4 cup fresh or frozen blueberries

Preheat the oven to 350 degrees

Cream the vegetable shortening and sugar until the mixture is light and fluffy. Add the egg and vanilla and beat well. Mix in the coconut cream and banana's and mix until well blended.

In a separate bowl whisk together all the dry ingredients and then add them slowly to the "wet" mixture. Fold in the blueberries - gently.

Spoon batter into muffin cups - makes 8 full sized or 24 mini muffins. Bake at 350 degrees for 30 mins or until lightly browned.

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Enjoy..... It's gluten free...Naturally!

Stephanie

Gluten Free / Casein Free Rice Bran & Raisin Muffins

I got this recipe from a fellow gluten free blogger. I haven't had a bran muffin since going gluten free. These tasted so good! I used NOW brand rice bran. It is in the refrigerated section of your store. I forgot to mention (and have added it) that I added 1 tsp cinnamon to my batch. I love cinnamon and it is anti-inflammatory.


GF/CF Raisin-Rice Bran Muffins
Recipe makes 6 regular-size muffins

Ingredients:
1/2 cup rice bran
1/4 cup sorghum flour (or rice flour or millet flour)
1/4 cup tapioca starch flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1 tsp cinnamon
1 egg
1/3 cup + 2 Tablespoons unsweetened, natural apple sauce
3 Tablespoons brown sugar
1/4 cup of raisens (rehydrate them by putting them in hot water for a few minutes)
1/4 – 1/3 cup cold water

Directions:

1.Preheat your oven to 375F. Spritz the inside of 6 paper muffin cup liners with oil. (This last step is optional, but the muffins may stick to the paper liners otherwise.)
2.Mix together dry ingredients with a whisk: rice bran, sorghum, tapioca flour, xanthan gum, baking powder, baking soda, salt and brown sugar.
3.Mix together wet ingredients: apple sauce, egg, water.
4.Combine wet and dry ingredients. Add raisins.
5.Fill muffin liners 2/3 full with batter.
6.Bake at 375F for 15 minutes or until golden brown and the middle is firm/set to the touch/tap.

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To your health! Gluten free......

Stephanie

Gluten Free Pumpkin Spice Muffins

This recipe was one of my favorite muffin recipes when I was a consultant and travelling. I used to make a batch and then put them in zip loc baggies in my luggage and take them with me. They were my breakfast on many mornings when I ran out my hotel door on early mornings headed to my client. I remembered this recipe this morning when contemplating what to use my rice bran in. They are packed with lots of healthy ingredients and are dairy free (if you use another milk).

Gluten Free Pumpkin Spice Muffins

1/2 Cup Rice Bran

1 1/2 Cups Mock Better Batter Mix

2 Tbs Flax Meal

2 tsp Baking Powder

1 tsp Xanthan Gum

1 tsp Pumpkin Pie Spice

1/2 tsp Nutmeg

2 tsp Cinnamon

1/4 tsp Sea Salt

1/2 Cup Molasses

1/4 Cup Honey

1 Cup Puree Canned Pumpkin

1/2 Cup Milk

2 Eggs

4 Tbs Applesauce

1/2 Cup Raisins (I put in hot water for few mins to plump them up so they won't take moisture from the muffin)

Preheat the oven to 425 degrees

In a medium bowl mix all the dry ingredients together.

In your mixer place all the "wet" ingredients and blend. Slowly add the dry ingredients into the wet. When blended fold in the raisins. Fill greased muffin pan. Bake for 20 - 25 mins or until toothpick comes out clean.

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Blueberry Coconut Muffins

I am doing a detox that requires me to be off sugars and grains. So I am on the hunt for something to replace my occasional muffin with my coffee in the morning. I found this recipe and decided to try it. It turned out very good. I have already "sampled" 2 of them. Can't wait until tomorrow morning.

Blueberry Coconut Muffins

¼ cup sifted Organic Coconut Flour
3 tablespoons Organic Virgin Coconut Oil or butter, melted
3 eggs
3 tablespoons honey (I used ¼ cup stevia powder)
¼ teaspoon salt
¼ teaspoon vanilla
⅛ teaspoon almond extract
¼ teaspoon baking powder
½ cup fresh blueberries


Blend together eggs, butter, honey, salt and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Fold blueberries into batter. Blueberries should be dry. If rinsed, dry them off before adding to batter. Pour batter into greased muffin cups. Bake at 400 degrees F for 16-18 minutes. Makes 6 muffins.

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Gluten Free Double Chocolate Banana Muffins

On my never ending quest for foods that my son will eat, I decided to convert another "regular" recipe to gluten free. I had some mushy banana's and I could not think of making more chocolate chip banana muffins. I need something different. But the mushy banana's needed to be used as the frugal side of me would not throw them out. So that is how the chocolate banana muffins were born.

Gluten Free Double Chocolate Banana Muffins


1 1/2 Cups *Better Batter* Mix

1 cup Organic Cane Sugar

1/4 cup baking cocoa

1 tsp baking soda

1/2 tsp sea salt

1/4 tsp baking powder

1 1/3 cups mashed ripe bananas (about 3)

1/3 cup vegetable oil (I used my coconut ghee)

1 egg

1 cup semisweet chocolate chips



In a large bowl, combine the first six ingredients. In a small bowl, combine banana's, oil and the egg. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or lined muffin cups 3/4 full. Bake at 350 degrees for 20-25 minus or until the toothpick comes out clean.

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Gluten Free Carrot Pineapple Coconut Muffins

I needed some new options. I am so tired of chocolate muffins for my kids. They just don't seem as nutritious as other muffins. I decided it was time to make a new recipe. Hopefully the kids will love this as much as I did. I snagged one right out of the oven. They are so delicious. A hint of cinnamon, pineapple and carrot.

Gluten Free Carrot Pineapple Coconut Muffins

2 Cups GF Flour Mixture (I used 1 cup Better Batter and 1 Cup GF Pantry Beth's Flour Mix)

1/4 cup shredded coconut

1 tsp Baking Powder

2 tsp Baking Soda

1/2 tsp salt

1 tsp xanthan gum

2 tsp cinnamon

1/2 cup cinnamon applesauce

3/4 cup sugar

1/4 brown sugar

4 large eggs

1 1/2 C Oil (I used 1 cup Coconut oil and 1/2 cup Coconut Ghee)

1 tsp vanilla extract

6 oz crushed pineapple

2 cups shredded carrots

Mix together flour, shredded coconut, sugar, xanthan gum, cinnamon, salt, baking powder & baking soda.

Mix together eggs, oil & vanilla. When combined, add crushed pineapple.

Add pineapple mixture to dry ingredients, then add carrots.

Pour into greased muffin tins or line with paper wrappers. Bake at 350 degrees for 30-40 mins or until the toothpick comes out clean.

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Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

I decided to try a new twist to my already popular Chocolate Muffins . In an effort to sneak some veggies in my kids I replaced the cup of applesauce with a cup of shredded (food processor) zucchini. These turned out so good. They are light and fluffy. My kids got them in their lunches so I don't know what their verdict is yet but it is a thumbs up for me.

To your health!

Stephanie

Gluten Free Pumpkin Banana Muffins w/ Cream Cheese Frosting

I was looking for something different to do with my mushy bananas on the counter. Banana bread is getting too familiar and the kids are not excited to eat it. So what could I do with them? So I decided to try a new blend. I have a can of Trader Joe's Pumpkin and 4 mushy bananas. Let's put them together and top them with cream cheese frosting so the kids will be more inclined to try them. I have a problem with them that if it doesn't have chocolate in them they are not interested. When these were done and on the counter - they started begging to have one. After dinner will be the taste test. I tried them and they are Yummy!

In case you are wondering - the big muffins have some raisens in them. Those I will eat.


Gluten Free Pumpkin Banana Muffins with Cream Cheese Frosting


1 1/2 cups gluten free flour mix
1/2 cup sorghum flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup brown sugar
2 eggs
1 1/4 cups mashed ripe bananas (about 4 small)
1 1/4 cups canned pumpkin
1 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1 teaspoon vanilla extract

Preheat oven to 350°.
In large bowl, combine the flour, baking soda and salt.
In separate bowl, cream together butter and brown sugar.
Stir in eggs, mashed bananas, pumpkin, spices, and vanilla until well blended.
Stir banana mixture into flour mixture; stir just to moisten.
Pour batter into lined or greased muffin tins.
Bake in preheated oven for 17-20 minutes until a toothpick inserted into center of muffin comes out clean.

Here are my mini muffins:

Here are my frosted muffins. They are more appealing to my kids. :)

Cream Cheese Frosting

1/2 cup butter at room temperature (1 stick)

8 oz cream cheese

2-3 cups powdered sugar (or add til the consistency you desire)

1 tsp vanilla

Place all ingredients in the mixer and blend until smooth and creamy.

To your health - Gluten Free!

Stephanie

Gluten Free Chocolate Muffins

I must be crazy. I got up at 6 am and started making these muffins. They were out and cooled in time to put them into my kids lunches. Today's lunch is muffins and yogurt plus some GF pretzels and applesauce.

These are GF, CF, SF.

Gluten Free Chocolate Muffins (yields approx 12-14 muffins)

1 cup extra finely ground brown rice flour
1/3 cup potato starch (not flour)
2 Tbs plus 2 tsp Tapioca Flour /Starch
1/2 cup unsweetened cocoa powder
1 Tbsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1 tsp cinnamon
1/4 tsp salt
2/3 cup agave nectar (I used coconut palm sugar)
1/2 cup coconut oil (melt if solid) - can use vegetable oil instead
1/4 cup plus 2 Tbs coconut milk
2 eggs
1 cup unsweetened applesauce

1. Preheat oven to 350 degrees. Prepare muffin pan with paper liners or spray with non stick spray.

2. In a mixing bowl, combine flour, cocoa powder, baking powder, baking soda, xanthan gum, cinnamon and salt. In a second bowl, combine agave nectar, coconut oil, coconut milk, eggs and applesauce. Add the flour mixture to the "wet ingredients" and mix well until fully blended.

3. Divide batter evenly between muffin cups, filling each to about 3/4 full. Bake for 20-25 minutes.

Note: I added 3/4 cup of chocolate chips to my muffins too.

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Feeling Blue? How about a Blueberry Muffin?

We are home from school today with the snow so I am baking Christmas Cookies. I wanted to make something that I could eat as well. So I pulled out a recipe I have for Blueberry Muffins made with Almond Meal. They turned out so good!! They are a blueish color because you dump the cooked juice in with the batter. This one is a keeper!

Blueberry Muffins

2 Cups Blueberries (frozen or fresh)
½ Cup water
2 ½ Cups Almond Flour
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
½ tsp pure vanilla extract
½ cup honey (I substituted Stevia - 1/4 C)
3 eggs

1. Heat the oven to 325 degrees. Line a muffin tin with large baking cups.

2. In a small saucepan, simmer the blueberries with the water until the berries release the juice and the mixture has thickened slightly. Let cool.

3. Combine the almond flour baking soda, salt and cinnamon in a bowl.

4. Combine the blueberries, vanilla, honey and eggs in another bowl.

5. Add the dry ingredients to the wet and mix well.

6. Evenly fill each baking cup with the batter.

7. Bake for 23 – 30 minutes.

Coconut Muffins

Coconut Muffins

I am doing a special diet at the moment and I was craving a sweet muffin but still cannot have grains and sugars.. So I dug this up from my new coconut flour book. It turned out pretty well. I used my bun pan to make these so they are shallow but you are supposed to use a muffin pan.

Preheat the oven to 400 degrees.

3 Organic Eggs
2 Tbs Melted Butter or Coconut Oil
1/3 Cup Sucanat / Sugar or I used Stevia to taste
1/4 tsp Sea Salt
1/2 tsp Coconut Extract (I didn't have this so I used Almond Extract)
1/4 Cup Sifted Coconut Flour (I used Tropical Traditions )
1/4 tsp Baking Powder
1 Tbs Flaked Coconut

Blend together eggs, butter, sugar, salt and coconut extract. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into greased muffin cups. Sprinkle with grated coconut on top. 400 degrees F for 15 mins. Makes 6 muffins.