Coconut Flour Lemon Poppyseed Blueberry Muffins

Ingredients:

4 T Butter, melted (or melted coconut oil)

6 T Honey

6 Eggs

4 T Whole Milk (or coconut milk)

1/2 C Coconut Flour

1/2 t Salt

1/2 t Baking Powder

1 T Poppyseeds

2 t Lemon Extract

1 C Fresh Blueberries (or rehydrated dried blueberries)

Directions:

Preheat oven to 400 degrees F. Grease or line a standard muffin pan. 

In a medium mixing bowl, stir melted butter and honey together. Add eggs and milk and stir to incorporate. 

Add coconut flour, salt, baking powder, poppyseeds and lemon extract. Stir until smooth. 

Fold in blueberries. 

Spoon into muffin tin. Bake 14-16 minutes. Remove to wire rack to cool. Serve with room temperature butter and enjoy!

Yield: 12 muffins

* Adapted from “Honey Muffins” in “Cooking with Coconut Flour”, pgs. 56-57. Bruce Fife, N.D.

Coconut Flour Zucchini Muffins

Ingredients:

• 6 Eggs

• 1/4 C Coconut MCT Oil (or Melted Coconut Oil)

• 1/4 C Honey (or 1/2 C Coconut Sugar)

• 1/2 C Coconut Flour

• 1 t Ground Cinnamon

• 1 t Baking Powder

• 1/2 t Baking Soda

• 1/2 t Salt

• 1 1/2 C Shredded Zucchini

• 3/4 C Chopped Walnuts

• 1/2 C Raisins

Directions:

Preheat oven to 350 degrees F and line a muffin tin with unbleached paper liners. 

In a large mixing bowl, mix eggs, oil and honey together. 

Whisk in coconut flour, cinnamon, baking powder, baking soda and salt. 

Stir in zucchini, walnuts and raisins until just combined. 

Scoop batter into prepared muffin tin and bake for 20-24 minutes or until the tops spring back to the touch and a toothpick comes out clean. 

Remove from oven. Allow to rest in pan for a couple of minutes and then remove to cooling rack. 

Freezes well!

Yield: 12 Standard Muffins

* Adapted from https://www.pamelasproducts.com/recipes/gluten-free-morning-glory-muffins-with-coconut-flour

Coconut Flour Morning Glory Muffins

 Ingredients:

• 6 Eggs

• 1/4 C Coconut MCT Oil (or Melted Coconut Oil)

• 1/4 C Honey (or 1/2 C Coconut Sugar)

• 1/2 C Coconut Flour

• 1 t Ground Cinnamon

• 1 t Baking Powder

• 1/2 t Baking Soda

• 1/2 t Salt

• 1 C Grated Carrot

• 1/2 C Grated Apple
• 3/4 C Chopped Pecans
• 1/2 C Shredded Unsweetened Coconut

• 1/2 C Raisins

Directions:

Preheat oven to 350 degrees F and line a muffin tin with unbleached paper liners. 

In a large mixing bowl, mix eggs, oil and honey together. 

Whisk in coconut flour, cinnamon, baking powder, baking soda and salt. 

Stir in carrot, apple, pecans, coconut and raisins until just combined. 

Scoop batter into prepared muffin tin and bake for 20-24 minutes or until the tops spring back to the touch and a toothpick comes out clean. 

Remove from oven. Allow to rest in pan for a couple of minutes and then remove to cooling rack. 

Freezes well!

Yield: 12 Standard Muffins

* Adapted from https://www.pamelasproducts.com/recipes/gluten-free-morning-glory-muffins-with-coconut-flour

Gluten-Free Double Chocolate Zucchini Bread (or Muffins)

Ingredients:

1 1/2 C Shredded Zucchini
1 C Pamela's Gluten-Free Bread Mix (or other GF Flour Blend)
1/2 C Cocoa Powder
1 t Baking Soda
1/4 t Baking Powder
1/4 t Salt
1/2 t Cinnamon
1/4 C Light Flavored Olive Oil
1/4 C Applesauce
1/2 C Turbinado Sugar (or Pure Cane Sugar)
1/4 C Brown Sugar
2 Eggs
1 t Vanilla Extract
1/2 C Chocolate Chips

Directions:

Preheat oven to 350 degrees.

Grease a standard loaf pan or muffin pan.

Squeeze excess moisture out of zucchini.

In a large bowl, mix oil, applesauce, sugars and vanilla.

Stir in eggs and zucchini.

In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt and cinnamon.

Add dry ingredients to wet ingredients and stir until just combined.

Fold in chocolate chips.

Pour batter into prepared pan.

Bake 45-50 minutes for loaf or 15-20 minutes for muffins.

Remove from oven and cool in pan for 10 minutes before removing to cool completely on cooling rack.

Yield: 1 Loaf or 12 Muffins

Note: Hot chocolate mix can be used instead of cocoa powder. Use 1/2 C hot chocolate mix but reduce sugar by half.

* Adapted from http://www.gracefullittlehoneybee.com/double-chocolate-zucchini-bread/

Whole-Wheat Honey Pumpkin Spice Muffins

Ingredients:

1/2 C Raisins (or Dried Cranberries)

1 1/2 C Whole Wheat Flour

1/4 C Packed Brown Sugar

1 t Pumpkin Pie Spice

3/4 t Baking Powder

1/2 t Baking Soda

1/2 t Salt

2 Eggs

1 C Pumpkin Purée (fresh or canned)

1/4 C Applesauce

1/4 C Light Olive Oil

1/2 C Honey

1/2 C Chopped Walnuts or Pecans

Directions:

Preheat oven to 350 degrees. 

Line or grease a muffin tin. 

Place raisins in a cup covered by hot water and allow to sit and plump for a few minutes. 

In a large bowl, combine flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. 

Make a well in the center and add eggs, pumpkin, applesauce, oil and honey. 

Mix until just combined. 

Drain raisins and add to batter along with nuts. 

Spoon into muffin cups until 2/3 full. 

Bake for 15-20 minutes until tops spring back when lightly touched. 

Cool for ten minutes before removing from pan to cooling rack. 

* Adapted from http://allrecipes.com/recipe/pumpkin-wheat-honey-muffins/

Grain Free Cinnamon Applesauce Muffins

Ingredients:

5 Eggs

1 C Applesauce

1/2 C Coconut Flour

2-3 t Ground Cinnamon

1 t Baking Soda

1 t Vanilla

1/4 C Coconut Oil, melted

1/4 C Honey

1/2 C Raisins, optional

Directions:

Preheat oven to 400 degrees. 

Line a standard muffin tin or grease with coconut oil. 

In a large bowl, thoroughly whisk all ingredients together. 

Let stand 5 minutes. 

Spoon into muffin tin. 

Bake 15-18 minutes or until slightly brown and not doughy to the touch. Remove from oven. 

Let cool several minutes in pan. Remove to cooling rack. 

* Adapted from https://wellnessmama.com/2185/apple-cinnamon-muffins/

Grain Free Peanut Butter Banana Muffins

Ingredients:

1 C Creamy Peanut Butter

3 Eggs

2-3 Ripe Bananas, mashed

1/4 C + 2 T Coconut Flour

1/4 C Sugar or Honey

1/4 C Milk

1 t Vanilla Extract

3/4 t Baking Soda

Directions:

Preheat oven to 350 degrees. Line a standard muffin tin with baking cups. 

In a large bowl, thoroughly mix peanut butter, bananas and eggs. 

Mix in coconut flour, sugar, milk, vanilla extract and baking soda. 

Spoon into muffin cups. 

Bake for 20-25 minutes. Allow to cool before serving with butter. 

Variation: Add 1/2 C Semi-Sweet Chocolate Chips

* Adapted from http://www.eatgood4life.com/gluten-free-peanut-butter-and-banana-muffins/

Gluten Free Buttermilk Chocolate Chip Muffins

Ingredients:

1 1/2 C Buttermilk (or plain milk kefir)

1/2 C Coconut Oil, melted

2 Large Eggs

1 C Sugar

2 t Vanilla Extract

3 C Pamela's Gluten-Free Bread Mix (or other gluten-free flour)

4 t Baking powder

1/4 t Salt

2 C Chocolate Chips

Directions:

Preheat oven to 425 degrees. 

Grease or line two muffin tins. 

In a large mixing bowl, combine the buttermilk (or kefir), oil and eggs. Mix together.

Mix in sugar and vanilla. 

Mix in flour 1/2 C at a time until thoroughly combined. 

Fold in baking powder.

Fold in chocolate chips. 

Spoon batter into muffin tins. 

Bake for 5 minutes. 

Reduce temperature to 375 degrees and continue baking for about 8 more minutes. 

Remove from oven and cool in muffin tin for a couple of minutes before removing to cooling rack to finish cooling. 

Yield: 2 Dozen Muffins

* Adapted from http://www.galonamission.com/easy-chocolate-chip-muffins/

Whole Wheat Date Muffins

Ingredients:

1 1/2 C Whole Wheat Flour

1/2 t Salt

2 t Baking Powder

1/2 t Cinnamon

1/8 t Nutmeg

2 Eggs

2 T Honey

1 t Vanilla Extract

1/4 C Light Tasting Olive Oil or Melted Coconut Oil

3/4 C Orange or Apple Juice

1 C Dates (or Raisins or any other fillin or combinations of fillings)

Directions:

Preheat oven to 400 degrees. 

Grease or line a muffin tin. 

In a large bowl, whisk together flour, salt, baking powder, cinnamon and nutmeg. 

Make a well in the flour mixture and add eggs, honey, vanilla, oil and juice to the well. 

Mix until just combined. Stir in dates. 

Spoon into muffin cups. 

Bake 12-15 minutes or until tester comes out clean. 

Remove from oven and let rest 5 minutes before removing from muffin pan and cooling on wire rack. 

Yield: 12 Muffins

* Adapted from http://www.100daysofrealfood.com/2010/05/12/recipe-fruit-nut-or-berry-or-whatever-you-want-them-to-be-whole-wheat-muffins/

Gluten Free Chocolate Chip Raspberry Banana Muffins

Ingredients:

1/2 C Unsalted Butter, softened

3/4 C Packed Brown Sugar

2 Large Eggs, room temperature

1/3 C Plain Greek Yogurt

2 C Mashed Ripe Banana

1 t Vanilla Extract

2 C Pamela's Gluten-Free Bread Mix

1 t Baking Soda

1/4 t Salt

1/2 t Ground Cinnamon

3/4 C Dark or Semi-Sweet Chocolate Chips

1 C Halved Fresh Raspberries, tossed in 1 T Pamela's Gluten-Free Bread Mix

Directions:

Preheat oven to 425 degrees. 

Grease or line a muffin tin. 

Cream together butter and brown sugar using a mixer. 

Add the eggs, one at a time, mixing thoroughly between each addition. 

Beat in the yogurt, bananas and vanilla. Beat 1 minute on medium speed. 

In a large bowl, whisk together flour, baking soda, salt and cinnamon.

Using a large spoon, slowly mix dry ingredients into wet ingredients, being careful not to overmix. 

Gently fold in raspberries and chocolate chips. 

Spoon the batter into the muffin tin, filling each muffin liner to the top. If additional batter remains, bake in a small loaf pan. 

Bake at 425 degrees for five minutes then reduce temperature to 350 degrees. Bake for an additional 15 minutes or until done. 

Note: Freezes well. 

* Adapted from http://sallysbakingaddiction.com/2014/04/17/dark-chocolate-chip-raspberry-banana-bread/

Gluten Free Buttermilk Banana Bread or Muffins

Ingredients:

3 C Pamela's Gluten Free Bread Mix

½ t Salt

1½ t Baking Powder

1½ t Baking Soda

½ C Chopped Pecans or Walnuts, optional

1 C Sugar (or 3/4 C Honey)

½ C Butter, softened

2 Eggs

1 C Buttermilk (or plain milk kefir)

1 T Vanilla Extract

1 T Brandy

5 - 6 Very ripe bananas, mashed

Directions:

Preheat oven to 300 degrees.  

Grease two loaf pans or muffin tins. 

In a large bowl, whisk together flour, salt, baking powder and baking soda.  

Add nuts if using, then set aside.

In a separate bowl, cream sugar (or honey) and butter. Mix in eggs, one at a time, then add vanilla, if using, and the bananas.

Add dry ingredients and buttermilk (or kefir), alternating until incorporated.  Don't overmix. 

Pour into loaf pans or muffin tins. 

For bread, bake for one hour or until toothpick comes out clean. For muffins, bake for 25 minutes or until done. 

Remove from oven and let rest in pan 10 minutes before removing to cooling rack. 

Yield: Makes 2 Loaves or 24 muffins. 

* Adapted from http://kitchenconfidante.com/buttermilk-banana-bread

Coconut Flour Lemon Poppyseed Muffins

Ingredients:

1/2 C Coconut Flour

1/2 t Salt

1/4 t Baking Soda

1/2 t Xantham Gum (Optional)

1 T Poppyseeds

4 Eggs (room temperature preferred)

1/3 C Coconut Oil, melted

1/2 C Honey

1 T Vanilla extract 

1 T Lemon Zest (about 1 medium lemon)

3 T Lemon Juice (about 1 medium lemon)

Directions:

Preheat oven to 350 degrees. 

In a large bowl, mix coconut flour, salt, baking soda, Xantham gum and Poppyseeds. 

In a medium bowl, mix eggs, coconut oil, honey, vanilla, lemon zest and lemon juice. 

Add wet ingredients to dry and mix thoroughly. 

Pour into greased or lined muffin tin. Fill 3/4 full. Will make 8-10 muffins. 

Bake for 15-20 minutes or until done. 

Note: Using room temperature eggs will help prevent the liquid coconut oil from hardening in the mixing bowl. 

* Adapted from http://morechocolate.net/2013/04/lemon-poppy-seed-muffins-coconut-flour/

Gluten-Free Savory Breakfast Muffins

Ingredients:

4 Large eggs

1/4 C Sour cream (or plain milk kefir)

4 T Coconut flour

1/4 t Kosher salt

1/4 t Baking powder

1/2 C Breakfast meat, cooked and chopped (bacon, ham, or sausage)

1/3 C Shredded cheese

1/2 C Chopped vegetables (spinach, kale, green onions, etc.)

Directions:

Preheat oven to 375 degrees. 

Line a muffin tin with 5 muffin cups or spray with nonstick spray. 

In a medium bowl, mix together eggs and sour cream (or kefir). 

Add coconut flour, salt, baking powder, meat, cheese, and vegetables. Stir. 

Allow to sit for five minutes to thicken. 

Pour batter into muffin cups. 

Bake 15-20 minutes or until tops begin to brown. 

Allow to cool before serving. 

Yield: 5 muffins

* Adapted from http://thecoconutmama.com/2014/07/bacon-and-egg-coconut-flour-muffins/

Sweet Potato Cornbread

Ingredients:

1 C All-purpose flour

1 C Yellow cornmeal

4 t Baking powder

1 t Salt

1/2 C Sugar

3 Sweet potatoes, cooked and mashed (or 16 oz canned)

2 Eggs

6 T Milk

3 T Vegetable oil

Directions:

Preheat oven to 400 degrees. 

In a medium bowl, mix together flour, cornmeal, baking powder, salt, and sugar. 

In a large bowl, mix together sweet potato, eggs, milk, and oil. 

Add dry ingredients to wet ingredients and mix until just combined. 

Spoon into greased muffin tin, or 8x8-inch casserole dish. Bake until done, about 18-25 minutes. 

* Adapted from http://www.food.com/recipe/sweet-potato-queen-cornbread-127202

Apple Spice Granola Muffins

Ingredients:

Muffins:

1 C All-purpose flour

3/4 C Whole wheat flour

2 t Baking powder

1/2 t Salt

1 t Ground cinnamon

2 Large eggs

3/4 C Brown sugar, packed

1/2 C Plain yogurt

2 T Butter, melted

3/4 C Granola

2 C Granny Smith apples, peeled and chopped into 1/4-inch pieces (about two apples)

Topping:

3/4 C Granola

1 T Brown sugar

1 t Maple syrup

Sprinkle of Ground cinnamon

Sprinkle of salt

Directions:

Preheat oven to 400 degrees. Line or grease muffin tin. 

In a large bowl, whisk together flours, baking powder, salt and cinnamon. 

In a medium bowl, whisk together eggs, brown sugar, yogurt and butter. 

Make a well in the flour mixture and pour in egg mixture. Mix until just combined. 

Fold in apples and granola. 

Spoon into muffin tin. 

In a small bowl, combine granola, brown sugar, maple syrup, cinnamon and salt for the topping. Sprinkle evenly on tops of muffins. 

Bake 18-20 minutes or until tester comes out clean. 

* Adapted from http://morecheesemorechocolate.com/2010/11/03/apple-granola-muffins/

Honey Corn Muffins

Ingredients:

1 C Yellow Cornmeal

1 C All-purpose flour

1 T Baking powder

1/2 C Sugar

1 t Salt

1 C Milk

2 Large eggs

1/4 C Butter, melted

1/4 C Honey

Directions:

Preheat oven to 400 degrees. 

Line a 12-cup muffin tin with papers. 

In a large bowl, mix together cornmeal, flour, baking powder, sugar, and salt. 

In a separate medium bowl, whisk together milk, eggs, butter, and honey. 

Add wet ingredients to dry mixing until just combined. 

Pour into muffin cups and bake for 15 minutes, until golden. 

Remove to cooling rack. 

* Adapted from http://www.foodnetwork.com/recipes/patrick-and-gina-neely/honey-cornbread-muffins-recipe.html

Peach Muffins

Ingredients:

1 Egg, slightly beaten

1/4 C Unsweetened applesauce

2/3 C Sugar

1/2 t Salt

1/4 t Cinnamon

1 t Lemon juice

1/4 t Vanilla extract

2 C All-purpose flour

1 T Baking powder

1 C Milk

1 C Peaches, peeled and diced

Directions:

Preheat oven to 400 degrees. 

Grease 12-cup muffin tin or line with papers. 

In a large bowl, combine egg, applesauce, sugar, salt, cinnamon, lemon juice, and vanilla extract. 

In a medium bowl, combine flour and baking powder. 

Measure out milk. 

Alternate adding flour mixture and milk to egg mixture. Mix until just combined. 

Fold in peaches. 

Bake for 18-20 minutes or until toothpick comes out clean. 

* Adapted from http://www.loveandlaundry.com/2013/07/peach-muffins-from-yummy-healthy-easy.html

Cake Mix Chocolate Zucchini Muffins

Ingredients:

1 Chocolate cake mix

2 C Shredded zucchini

3 Eggs

Water, as needed

Directions:

Preheat oven to 350 degrees. Line a pan with muffin cups. 

In a large bowl, lightly beat eggs. Add zucchini and combine thoroughly. 

Add cake mix and combine. If needed, add water until cake mix becomes a thick batter. 

Fill muffin cups about 3/4 full. Bake until toothpick comes out clean. About 25 minutes. 

Remove from oven. Allow to cool in pan for five minutes. 

Remove to cooling rack. 

Serve immediately or refrigerate. 

Optional: To eat as cupcakes, top with frosting!

Yield: 12+ muffins, depending on size of cake mix

* Adapted from http://sweetcsdesigns.com/4-ingredient-chocolate-zucchini-bread/

Gluten-Free Zucchini Muffins

Ingredients:

1 1/2 C Gluten-Free All-purpose baking mix

1/2 t Baking powder

1/2 t Baking soda

1/2 t Salt

1/2 t Pumpkin pie spice

2 Eggs

1/2 C Sugar

1/2 C Coconut oil

1 t Vanilla extract

1 C Zucchini, grated

Directions:

Preheat oven to 350 degrees. Line a muffin pan with baking cups.

In a small bowl, mix together the dry mix ingredients and set-aside.

In a mixing bowl, add the eggs and beat for about 2 minutes.

Pour in sugar and beat for an additional 2 minutes.

Add the oil slowly and beat for 1-2 minutes.

Add vanilla and zucchini and beat until just combined.

Add the dry flour mixture to your wet mixture and beat until combined.

Spoon into muffin cups.

Bake for 20-25 minutes or until a toothpick comes out clean. 

Cool in pan for a few minutes before removing to a wire rack to cool thoroughly.

Store in airtight container or in the fridge.

Yield: 12 Muffins

* Adapted from http://alittleinsanity.com/gluten-free-zucchini-bread-recipe/

Green Tomato Muffins

Ingredients:

1 C Whole wheat flour

1 C All-purpose flour

1 t Baking powder

1 t Baking soda

¼ t Kosher salt

2 t Ground Cinnamon

1 t Nutmeg

½ C Unsalted butter, softened (or unsweetened applesauce)

½ C Sugar

¼ C Packed brown sugar (plus more for sprinkling)

1 Large Egg, lightly beaten

1 C Buttermilk (or plain milk kefir)

1 ½ C Green tomatoes, seeded and diced

Directions:

Preheat oven to 450°F. Grease and flour muffin tin or line with paper cups.

In a medium bowl, mix the flours, baking powder, baking soda, salt, cinnamon and nutmeg.

In a large bowl, cream together the butter (or applesauce) and sugars. Add the egg and mix well to combine.

Gently stir in the buttermilk (or kefir).

Stir in the flour mixture.

Fold in the tomatoes.

Fill the muffin cups with the batter. Sprinkle the muffins with brown sugar.

Bake for 10 minutes and then lower the oven temperature to 400°F. Bake for 15 to 20 minutes more (or until a toothpick comes out clean).

Cool for 10 minutes, then remove from tin and cool completely on a wire cooling rack.

Yield: 12 Muffins

* Adapted from http://www.eclecticcook.com/green-tomato-muffins-and-the-birth-of-a-blog-post/