Muffins Galore!
Well, the weather in Maryland today is dreary and rainy. But, everyone loves to stay at home and bake on days like this right? :)
Pick your favorite kind of muffin, bake, and enjoy!
Yield: 12 muffins
Ingredients
6 eggs
2/3 cup pumpkin puree
1/2 cup honey
1 teaspoon pure vanilla extract
1 cup coconut flour
3 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon baking soda
1/2 teaspoon baking soda
Pinch sea salt
2 Tablespoons coconut oil, melted
Instructions
1) Preheat oven to 350°F.
2) In a food processor or blender, add eggs, pumpkin, honey, and vanilla extract. Process until well mixed.
3) Add the coconut flour, spices, baking soda, and salt to the food processor. Process until well mixed.
4) Add the melted coconut oil and process until smooth.
5) Drop batter into a greased muffin tin. Fill each cup about 3/4 way full.
6) Bake for 20-25 minutes, or until tops are golden brown.
Ingredients
4 eggs
Zest of 1 lemon
3 Tablespoons lemon juice
1/4 cup coconut oil, melted
1/4 cup honey
1 teaspoon vanilla extract
Dash sea salt
1/3 cup coconut flour
1/2 teaspoon baking soda
1/4 to 1/2 cup frozen strawberries
1 Tablespoon flax seeds
Instructions
1) Preheat oven to 350°F.
2) Add all ingredients, except flax seeds and strawberries, to food processor or blender and process until well combined.
3) Pulse in the flax seeds and strawberries with your batter.
4) Drop batter into a greased muffin tin. Fill each cup about 3/4 way full.
5) Bake for 25 minutes, or until golden brown.
Ingredients
2 ripe bananas, mashed
4 eggs
1 teaspoon vanilla extract
2 teaspoons honey (optional)
1/2 cup coconut flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup coconut oil, melted
1/2 cup chocolate chips (As usual, I recommend Enjoy Life's dairy, gluten, and soy free chips)
Instructions
1) Preheat oven to 350°F.
2) In a food processor or blender, add eggs, pumpkin, honey, and vanilla extract. Process until well mixed.
3) Add the coconut flour, spices, baking soda, and salt to the food processor. Process until well mixed.
4) Add the melted coconut oil and process until smooth.
5) Drop batter into a greased muffin tin. Fill each cup about 3/4 way full.
6) Bake for 20-25 minutes, or until tops are golden brown.
Lemon-Strawberry Muffins
Yield: 8 muffins
Ingredients
4 eggs
Zest of 1 lemon
3 Tablespoons lemon juice
1/4 cup coconut oil, melted
1/4 cup honey
1 teaspoon vanilla extract
Dash sea salt
1/3 cup coconut flour
1/2 teaspoon baking soda
1/4 to 1/2 cup frozen strawberries
1 Tablespoon flax seeds
Instructions
1) Preheat oven to 350°F.
2) Add all ingredients, except flax seeds and strawberries, to food processor or blender and process until well combined.
3) Pulse in the flax seeds and strawberries with your batter.
4) Drop batter into a greased muffin tin. Fill each cup about 3/4 way full.
5) Bake for 25 minutes, or until golden brown.
Banana Chocolate Chip Muffins
Yield: 10 muffins
2 ripe bananas, mashed
4 eggs
1 teaspoon vanilla extract
2 teaspoons honey (optional)
1/2 cup coconut flour
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 cup coconut oil, melted
1/2 cup chocolate chips (As usual, I recommend Enjoy Life's dairy, gluten, and soy free chips)
Instructions
1) Preheat oven to 350°F.
2) Combine bananas, eggs, vanilla, and honey in a food processor or blender and process until well mixed.
3) In a separate bowl, combine coconut flour, salt, baking powder, and baking soda.
4) Add the dry ingredients to the wet ingredients in the food processor and process until well mixed.
5) Add the coconut oil to the food processor and process until smooth.
6) Lastly, mix in the chocolate chips by hand.
7) Drop batter into a greased muffin tin. Fill each cup about 3/4 way full.
8) Bake for 25 minutes, or until a toothpick in the center comes out clean.
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