Almond Flour Spiced Apple Muffins

ingredients:
1 1/2 cups almond flour or almond meal
1/4 cup gluten free flour
3/4 t baking soda
1 t cinnamon
1/2 t nutmeg
1/4 t ginger
1/2 t celtic sea salt
1/2 cup unsweetened applesauce
1/3 cup honey or maple syrup
2 eggs
1 t vanilla
optional: chopped dried apple pieces or raisins

directions:
Preheat oven to 350 degrees.

Grease muffins tins or line with baking cups.

Combine dry ingredients and stir well. Add wet ingredients and stir till everything is wet.

Stir in chocolate chips or raisins if desired.

Bake 15-20 minutes for mini muffins, about 20-25 for regular sized muffins, till golden brown.

Almond Flour Pumpkin Muffins

ingredients:
1 1/2 cups almond flour or almond meal
1/4 cup gluten free flour
3/4 t baking soda
1 t cinnamon
1/2 t nutmeg
1/4 t ginger
1/2 t salt
1/2 of a 16 oz can or about 1 cup pumpkin puree (canned or freshly made)
1/3 cup honey or maple syrup
2 eggs
optional: chocolate chips or raisins

directions:
Preheat oven to 350 degrees.

Grease muffins tins or line with baking cups.

Combine dry ingredients and stir well. Add wet ingredients and stir till everything is wet.

Stir in chocolate chips or raisins if desired.

Bake 15-20 minutes for mini muffins, about 20-25 for regular sized muffins till golden brown on the top.

Morray's Quinoa Muffins

 - "They taste almost like chocolate," says everyone who has tried Morray's Quinoa Muffins.

Mix the following ingredients well in a bowl:

1 cup red or white quinoa (toast in a skillet and grind in a blender)
1 1/2 cup pecan, almond or cashew meal

3/4 cup coconut crystals or evaporated cane juice crystals
1 1/2 tsp. baking soda
1 tsp. celtic sea salt
1 tsp. xanthum gum

Mix the following wet ingredients in a blender:

1 cup water

1/4 cup MCT oil or coconut oil

2 regular sized bananas or 3 small bananas

1 tsp. vanilla

Add wet ingredients to dry. Pour into (do not grease muffin tin) muffin tins and top with coconut crystals and/or cinnamon if desired. 

Bake at 350 degrees until toothpick comes out clean. (30-45 minutes.)

Pumpkin, Spice and Chocolate Mini Muffins

I found this recipe on Tasty Kitchen , altered it slightly and made it today. My version is dairy-free, egg-free and gluten-free and absolutely delicious!

ingredients
½ cups Pumpkin Puree 
2 eggs worth of Energy Egg Replacer
½ cups Honey or Maple Syrup
4 Tablespoons Coconut Oil
2 teaspoons Vanilla Extract
2-½ cups Gluten-Free Flour
½ teaspoons Baking Soda
¼ teaspoons Salt
1-½ teaspoon Cinnamon
½ teaspoons Nutmeg
¼ teaspoons Cloves
¼ teaspoons Ginger
¼ cups Enjoy Life Mini Chocolate Chips 


directions

1.  Preheat oven to 325ºF. Grease a mini muffin pan.

2.  In a large mixing bowl, combine the pumpkin, eggs, honey, oil and vanilla.

3.  Mix together the flour, baking soda, salt and spices together. 

4.  Add the flour mixture to the wet ingredients and mix till well combined, with no visible lumps.  Stir in the chocolate chips.

5.  Pour batter into muffin pan. Bake for 15 minutes or until golden brown and a toothpick comes out clean.

Oat Bran Muffins

Another recipe from my dear sister. I love her even more than I love these gluten-free, dairy-free, soy-free, egg-free muffins!

Ingredients:
1/3 cup gluten-free oatmeal
1 2/3 cups gluten-free oat bran
2 tsp baking powder 
1 cup coconut or almond milk *water would work as well
1 mashed banana
1/4 cup applesauce
1/4 cup honey or molasses 
2 T oil *melted coconut oil or grapeseed oil
8 chopped dates or handful of raisins
1/4 cup chopped nuts

Directions:
Preheat oven to 425 degrees.
Mix dry ingredients. Add wet ingredients and mix just until everything is wet.
Bake at 425 degrees for 15-20 minutes.

Pumpkin Oat Bran Muffins

Pumpkin muffins are one of my all-time favorite fall foods. I came across a new recipe this season...it is the BEST! I like to add extras to my muffins like: cranberries, chopped walnuts, pumpkin seeds, raisins or dates.

Ingredients:

1 1/2 c. unprocessed oat bran
1/2 cup firmly packed brown sugar or sweetener of your choice
1/2 cup whole wheat flour *substitute your favorite gluten-free flour mix
2 tsp baking powder
1 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp nutmeg
1/4 tsp salt
1 (14 oz.) can of pumpkin
1/2 cup skim milk or water
2 egg whites, lightly beaten
2 T  oil

*optional additions...pick and choose: 1/4 to 1/2 cup of any of the following: cranberries, dates, raisins, pumpkin seeds, chopped walnuts
cooking spray

Directions:

Combine first 6 ingredients in a large bowl; stir well. Make a well in center of mixture. Combine pumpkin and next 3 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Spoon into muffin pans coated with cooking spray. Bake at 425 degrees for 20 minutes. Remove from pans immediately; serve warm or at room temperature. 
Yield: 1 dozen