Tag Archives: muffins

Paleo Apple Muffins with Steusel Topping

blog-paleo-apple-streusel-gluten-free-muffins-1Maya had a play date the other day, and I promised them we could make something.  I’ve been wanting to try a healthier apple muffin, and these turned out so good!!  You could leave out the walnuts for a nut free option for school!blog-paleo-apple-streusel-gluten-free-muffins-2 blog-paleo-apple-streusel-gluten-free-muffins-3
blog-paleo-apple-streusel-gluten-free-muffins-4 So moist and yummy!!blog-paleo-apple-streusel-gluten-free-muffins-5

Ingredients (makes 12 muffins or 24 minis)

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp Pumpkin Pie Spice or 1/2 tsp ginger and 1/2 tsp nutmeg
  • 3 eggs
  • 1/2 cup pure maple syrup
  • 4 medjul dates pitted
  • 1 tsp vanilla extract
  • 1/3 cup Unsweetened Almond Milk
  • 2 small apples, diced or about 1 1/2 cups

For the streusel-

  • 1/4 cup almond flour
  • 1 tsp coconut flour
  • 1 Tbsp Pure Maple Syrup
  • 1/2 tsp cinnamon
  • 1 Tbsp coconut oil
  • 1/3 cup chopped walnuts
  • pinch of salt

Instructions

  • Preheat the oven to 425 degrees.
  • Line muffin cups with muffin liners.
  • First, prepare the streusel topping by mixing everything together, except for the pecans, in a small bowl. Add the pecans and stir until well combined. Set aside.
  • In a medium bowl, mix together the dry muffins ingredients (almond flour through nutmeg).
  • In a large bowl, mix together the wet muffins ingredients (eggs through Almond Milk).
  • Add the dry mix to the wet and stir just until combined!  Fold in the apples.
  • Pour 1/3 cup of batter into each muffin cup. Sprinkle the streusel on top.
  • Bake at 425 degrees F for 5 minutes and then lower the temperature to 350 degrees F  and for another 8 – 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Mini muffins only needed 8 more minutes but larger muffins may need up to 15.
  • Let the muffins cool in the pan for 10 minutes and then remove the muffins to a wire rack to cool completely.
  • These are super moist and need to be kept refrigerated in an airtight container after the first 24 hours.

Recipe adapted from Texanerin Baking.

Enjoy!

dit-elle-Lauren

Paleo Cherry Coconut Flour Muffins with Dark Chocolate Drizzle

Every year thus far for Maya’s birthday I’ve made some kind of pumpkin cake or pumpkin muffin, since her birthday is in October.  This year, I finally gave her a choice.

SO not like me haha.  And then…she picked my favorite birthday dessert-CHERRY!

Ok, for me, I picked Betty Crocker Cherry Chip Cake with Cherry Frosting every year growing up.  OMG, sugar BOMB!!!  And truth be told…I LOVED IT!!!!

BUT…I’m determined for Maya to love healthier althernatives, and so far, it’s working!  What she doesn’t know, she doesn’t know.  And natually sweetened treats, are treats!

I’m sure that’s going to bite me in the ass, but…until then….

I mainly used Coconut Mama’s recipe, but just added diced up frozen organic cherries and then drizzled some dark chocolate on them to make sure the kids in Maya’s class were more apt to eat them!
blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-1 blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-2 Using cocunut flour can be challenging, so I love to see what the consistency looks like!  In my opinion, it’s more cookie dough like than muffin, but it all works out in the end!blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-3The original recipe called for only filling it to 3/4th full batter, but mine never raise that much, so…I filled them up!
blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-4 And Maya drizzled dark chocolate on them once they came out of the oven…blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-5 blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-6 YUM!blog-paleo-cherry-gluten-free-muffins-with-dark-chocolate-drizzle-7

Ingredients (makes 12 muffins or 24 minis)

  • 3/4 cup of coconut flour
  • 1/2 Teaspoon of baking soda
  • 1/4 Teaspoon of sea salt
  • 6 organic eggs
  • 1/2 Cup of coconut oil, melted
  • 1/2 Cup of pure maple syrup
  • 1 Teaspoon of vanilla extract
  • 1 Cup frozen cherries diced

For the drizzle

  • 1 Cup Dark Chocolate
  • 1 teaspoon coconut oil

Instructions

  • Pre-heat oven to 350 degrees.
  • In a small bowl, mix all dry ingredients together and set aside.
  • In a medium bowl, beat eggs and mix in melted coconut oil, honey, vanilla, and diced cherries.
  • Add dry ingredients and mix well.
  • Let sit for 3-5 minutes or until coconut flour has absorbed the liquid.
  • Scoop batter into prepared muffin pan.
  • Fill each muffin tin ¾ full of batter.
  • Bake for 25-30 minutes.
  • Let muffins cool.
  • Microwave chocolate and coconut oil in 20 second increments until smooth.
  • Drizzle over muffins and enjoy!
  • Store in airtight container in refrigerator.

Enjoy!

dit-elle-Lauren

Paleo Banana Mini Muffins with Vanilla Coconut Milk Whipped Cream Frosting

Ok, so I promised myself that I would let Maya pick what kind of birthday cake she wanted this year vs making something healthy that I wanted her to have.

Well….she changed her mind about 7 times on what kind of cake/cupcakes she wanted and on the day of, we were totally over booked.  SO…at around 7pm on the night of her birthday I started throwing a bunch of stuff together, and…this is what we got 😉

Thankfully, Maya loves just about anything, so she was happy.

Happy birthday girl, happy me!Blog Paleo Banana Mini Muffins with Vanilla Coconut Milk Whipped Cream Frosting-1 Blog Paleo Banana Mini Muffins with Vanilla Coconut Milk Whipped Cream Frosting-2 Muffins (which I called Cupcakes for Maya ;))

Ingredients (made 24 mini muffins)

  • 3 very ripe bananas (I actually used some that I had frozen and then thawed)
  • 1 1/2 Cups Coconut Flour
  • 1/4 Teaspoon Cinnamon
  • 1/2 Teaspoon Salt
  • 1 Teaspoon baking soda
  • 4 large eggs
  • 1/4 Cup melted coconut oil
  • 1 Tablespoon Raw Honey
  • 1 Teaspoon pure vanilla extract
  • 1/2 Cup Unsweetened Applesauce

What to do…Blog Paleo Banana Mini Muffins with Vanilla Coconut Milk Whipped Cream Frosting-3Besides grab a birthday girl dressed in a tutu?? 😉

  • Preheat oven to 350 degrees
  • Mix all the dry ingredients.
  • Mix all the wet ingredients
  • Add the dry ingredients to the wet.  The mixture will be pretty dense.  Scoop out enough batter to slightly overlflow each mini muffin tin.  These don’t raise a whole lot, so you can overfill each 🙂
  • Bake for 10-12 minutes depending on your oven.  Tops should be golden brown, but still a little soft to the touch.

Frosting/Whipped topping

  • Put a can of full fat Coconut Milk in the refrigerator over night.  When you open it, it will have separated and the top half will all be hard.
  • Scoop that out and put into a bowl.

Add….

  • 1 Tablespoon of honey.
  • 1/8 Teaspoon of cinnamon
  • 1/4 Teaspoon of Pure Vanilla Extract

Mix with a blender and dollop on top of each muffin/cupcake.  Refrigerate until you plan on eating them, as the topping will soften.

Enjoy!!

dit-elle-Lauren

Pumpkin Cheddar Muffins

Wonderful golden cheesy muffins with pumpkin, cornmeal and cheddar! Not paleo, but gluten free and perfect with soup or chili for a cold fall night!

Blog savory pumpkin cheese muffins (2)

Ingredients

  • 1 cup pumpkin puree
  • 3 Tbsp whole milk yogurt or coconut milk
  • 2 eggs
  • 1/2 cup butter, melted
  • 2 Tbsp minced shallot
  • 11/2 cups gluten free flour (or wheat flour if you’re not making this GF)
  • 1/2 cup cornmeal
  • 1 1/2 tsps. baking powder
  • 1/2 tsp turmeric (optional – it’s not enough to add flavor, but it does add beautiful golden color and turmeric is good for you!)
  • 1 tsp chopped fresh thyme
  • dash salt and pepper
  • 1 1/2 cups shredded cheddar cheese, divided
  • 2 Tbsp pumpkin seeds

Directions

  • Preheat oven to 400° F. Lightly grease a 12-cup muffin tin or line with paper liners.
  • In a bowl, whisk together pumpkin, yogurt, eggs, butter and shallots. In a separate bowl, whisk together flour, cornmeal, baking powder, thyme, salt and pepper. Pour wet ingredients into dry and stir until just combined. Fold in 1 cup cheese.
  • Evenly divide batter in the prepared muffin tin. Sprinkle each muffin with remaining cheese and pumpkin seeds.
  • Bake until a toothpick inserted into the center comes out clean and muffins are golden, 15 to 20 minutes. Let cool in the tin 10 minutes before cooling on a wire rack. Best served warm.

Thanks PCC Natural Markets

dit-elle-Esther

Healthy Carrot Cake Muffins

I’ll admit…these were my 2nd attempt.  I’ve been wanting to make a carrot cake version of the Banana Muffins I made, and my first attempt were just a liiiiiittle too healthy tasting haha.  Maya gobbled them up, but that’s not really saying much 😉  So…I made them a little bit sweeter, and loved them!  There’s still no refined sugar, so they are much healthier than the standard carrot cake.  They are super moist, not heavy like other carrot cakes, and delicious!Blog Healthy Paleo Carrot Cake Muffins-1 Blog Healthy Paleo Carrot Cake Muffins-2 Blog Healthy Paleo Carrot Cake Muffins-3 Blog Healthy Paleo Carrot Cake Muffins-4

Ingredients (makes 12 muffins)

  • 4-5 small organic carrots (about a cup)
  • 1/2 Cup unsweetened applesauce
  • 6 Medjul Dates (pitted)
  • 2 Eggs
  • 1/8th teaspoon Cinnamon
  • 1/8th teaspoon salt
  • 1/8th teaspoon pure vanilla extract
  • 1/8th teaspoon grated fresh ginger (I cheat and use this)
  • 2 Tablespoons Coconut Oil
  • 2 Tablespoons Pure Organic Honey
  • 1 Cup Cooked Quinoa
  • 1/4 Cup unsweetened shredded coconut

Instructions

  • Preheat oven to 350
  • Peel and break in half the carrots and pulse in a Cuisinart til shredded.
  • Add the rest of the ingredients and pulse til blended.
  • Scoop 1/4 of a cup of the mixture into muffin tins
  • Sprinkle shredded coconut on top
  • Bake for 50-55 minutes.
  • These are really moist.  I’m not sure why.  They don’t do well if you seal them up in a container, so just leave them out and they will not dry out.  Enjoy!

Nutritional Facts (I entered all the ingredients into Calorie Count)

Serves 12 //  Calories per muffin- 98 // Total Fat- 3.4g // Saturated Fat- 2.2g // Cholestererol- 27mg // Sodium- 146mg // Potassium- 198mg // Total Carbohydrates-15.1g // Dietary Fiber-1.5 // Sugars- 9g // Protein- 2.2gdit-elle-Lauren

Blueberry Paleo Muffins

Yum yum yum. I love that these are dairy free, gluten free, and nut free! Oh, and delicious!

Blog blueberrypaleomuffins2 Blog blueberrypaleomuffins1

Ingredients

  • ½ cup coconut flour, sifted
  • small dash of sea salt
  • ½ teaspoon baking soda
  • 6 eggs
  • ⅓ cup agave nectar
  • ⅓ cup grapeseed oil (I used coconut oil, butter is great as well)
  • 1 tablespoon vanilla extract
  • 1 cup blueberries, fresh or frozen

Directions

  1. In a small bowl, combine coconut flour, salt and baking soda
  2. In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand blender
  3. Mix dry ingredients into wet, blending with a hand mixer
  4. Gently fold in blueberries
  5. Place batter into a paper lined muffin pan
  6. Bake at 350° for 20-25 minutes
  7. Cool and serve

Thanks Elana’s Pantry!

dit-elle-Esther

Paleo Lemon Poppy Seed muffins

Ava has been super interested in cooking projects and so we’ve been spending some time learning to measure, mix and stir, crack eggs, etc. This recipe yields 12 mini muffins or 1 large muffin (or small 5″ diameter cake like we did in this little spring form pan). 🙂

Blog paleo_lemonpoppyseed1

Blog Paleo Poppy Seed

Ingredients

  • ¼ cup coconut flour
  • 1/8 teaspoon sea salt
  • ¼ teaspoon baking soda
  • 3 eggs
  • ¼ cup agave nectar
  • ¼ cup grapeseed oil (I used canola)
  • 1 tablespoon lemon zest
  • 1 tablespoon poppy seeds

Directions

  • In a medium bowl, combine coconut flour, salt and baking soda
  • In a large bowl, blend together eggs, agave, oil and lemon zest
  • Blend dry ingredients into wet
  • Fold in poppy seeds
  • Spoon 1 tablespoon of batter into each greased mini muffin cup
  • Bake at 350° for 10-12 minutes
  • Cool and serve
Makes 12 mini-muffins

Thanks Elana’s Pantry

dit-elle-Esther