Chocolate Zucchini Muffins

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Sorry for all these zucchini recipes, but you know how it goes. I’ve gotta get rid of this stuff somehow! If the name scares you, don’t freak out just yet–you won’t even notice the zucchini!

Recipe: Chocolate Zucchini Muffins (makes 12-14 muffins)

2.5 cups almond flour

2 eggs

1/2 cup pure maple syrup

1/2 cup coconut oil, melted

1 tsp pure vanilla extract

2 cups grated zucchini

1/3 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

Preheat oven to 350 degrees and line muffin tins with liners or grease with coconut oil. In a large bowl, whisk together the eggs and coconut oil. Whisk in syrup and vanilla, then stir in the zucchini. In a separate bowl, stir together the almond flour, cocoa powder, baking soda, salt and cinnamon. Add to wet ingredients and stir until combined. Fill each muffin cup 3/4 full and bake for 15-20 minutes, until a toothpick inserted comes out clean. Let cool on a wire rack for a few minutes before eating. For best results, store in refrigerator.

Cinnamon Caramel Surprise Muffins

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Don’t be fooled by the non-impressive photo. This recipe is a keeper!

Recipe: Cinnamon Caramel Surprise Muffins

cinnamon caramel surprise muffins

For the batter:

2.5 cups almond flour

1/4 tsp salt

1/2 tsp baking soda

1.5 tsp cinnamon

2 eggs

1/2 cup full-fat, unsweetened refrigerated coconut milk (make sure it’s stirred up)

1/2 cup pure maple syrup

1 TBSP apple cider vinegar

For the caramel surprise:

1/4 cup grass-fed, pastured butter

1/2 cup pure maple syrup

1/2 cup full fat, unsweetened coconut milk

dash of salt

Preheat oven to 325 degrees and line a muffin tin with liners. Add caramel surprise ingredients to a large saucepan and bring to a boil over medium heat. Reduce heat a bit and let simmer while you prepare the muffin batter, stirring occasionally. In a large bowl, combine the dry ingredients. In a separate bowl, combine the eggs, coconut milk, apple cider vinegar and syrup. Add to dry ingredients and stir until combined. Fill each muffin liner about 1/2 way full. Check on the caramel. You want to heat it until it is beginning to thicken (about 15-20 minutes), when it looks like the consistency of glue. Take a spoonful out and place it on top of the batter in each muffin liner. Then top with remaining batter, top with more caramel, and sprinkle with a bit of cinnamon, if desired. Bake for about 20-25 minutes, until golden brown. You don’t want to use the toothpick method to check doneness since there is caramel in the middle. Note: Removing these from the pan may be a little tricky, as once the caramel hardens it gets sticky. You may want to remove the muffins to a wire rack to let cool for a few minutes before eating. 

 

Pumpkin Apple Muffins

pumpkin apple muffins

What two ingredients sum up fall better than pumpkin and apple? These Pumpkin Apple Muffins blend into the perfect fall treat for a cool autumn day. And there’s nothing like the amazingly radiant fall colors that grace the land this time of year.

Recipe: Pumpkin Apple Muffins (makes 12 muffins)

pumpkin apple muffins

3 cups almond flour

1/2 tsp nutmeg

1/2 tsp ground ginger

2 tsp cinnamon

1 tsp baking soda

1/2 tsp salt

3/4 cup pure maple syrup or honey

2 eggs

1/4 cup coconut oil, melted

1 cup pumpkin puree

2 TBSP apple cider vinegar

2 cups apples (I used Granny Smith), peeled, cored and chopped

Preheat oven to 350 degrees and line a muffin tin with liners or grease with coconut oil. Combine the dry ingredients in a large bowl. In a separate bowl, whisk together the eggs, syrup or honey, and pumpkin. Add coconut oil and whisk quickly, so it doesn’t harden. Whisk in cider vinegar, then pour wet ingredients into dry and stir to combine. Stir in chopped apples. Fill muffin tins to almost full, and bake for 20-25 minutes, until a toothpick inserted comes out clean. Let cool for about 10 minutes before serving. Note: Store in fridge for best results.

Banana Cinnamon Muffins

banana cinnamon muffins

I didn’t use any sweetener in these muffins since the bananas I used were very ripe and sweet. They were delicious, and would be great as a dessert, a snack, or even breakfast!

Recipe: Banana Cinnamon Muffins (makes 10-12 muffins)

very ripe bananas, mashed

2 eggs

1/2 cup melted coconut oil

2 tsp vanilla

2.5 cups almond flour

1 TBSP cinnamon

1/2 tsp salt

1 tsp baking soda

Preheat oven to 350 degrees and line muffin tin with liners or grease with coconut oil. In a large bowl, beat together the bananas, eggs, coconut oil, and vanilla. Add remaining ingredients and beat together until well combined. Spoon into muffin tins at least 3/4 full. Bake for 18-22 minutes, until golden brown and toothpick inserted comes out clean.

Grain-Free Cinnamon Muffins

grain free cinnamon muffins

I adapted this recipe from Nuts.com, making it dairy-free, and taking out the walnuts since I’m not a big fan of nuts in baked goods. All I can say is…YUM!

Recipe: Grain-Free Cinnamon Muffins (makes 9-10 muffins)

2.5 cups almond flour

1/4 tsp salt

1/2 tsp baking soda

1.5 tsp cinnamon

2 eggs

1/2 cup refrigerated full-fat, unsweetened coconut milk (make sure it’s stirred up)

1/2 cup pure maple syrup

For the glaze:

1 TBSP cinnamon

2 TBSP pure maple syrup

1 TBSP coconut oil

Preheat oven to 325 degrees and line a muffin tin with liners. In a large bowl, combine the dry ingredients. In a separate bowl, combine the eggs, coconut milk and syrup. Add to dry ingredients and stir until combined. Pour into muffin tins and drizzle glaze over each muffin. Bake for 20-25 minutes, until toothpick comes out clean.

Blueberry Muffins to Die For

blueberry muffins

These are some of the moistest muffins I’ve ever had!

Recipe: Blueberry Muffins to Die For (makes 9 large muffins)

2 cups almond flour

1 tsp gluten-free/cornstarch free baking powder 

2 eggs

1/2 cup softened butter or coconut oil

4 TBSP pure maple syrup or honey

1 tsp pure almond extract

1 tsp pure vanilla extract

3 TBSP full-fat, unsweetened coconut milk

dash of salt

1 cup dried or fresh blueberries (I used freeze-dried blueberries with no added ingredients)

Preheat oven to 350 degrees. Line 9 muffin tins or grease with coconut oil. In a large bowl, beat together the butter, maple syrup or honey, almond and vanilla extracts and coconut milk. Beat in eggs. Add almond flour, salt and baking powder and beat until combined. Fold in the blueberries. Generously fill each muffin tin and cook for 15-18 minutes, until golden brown and toothpick comes out clean.

Apple Surprise Muffins

These muffins are excellent as a quick grab-n-go breakfast (you can make ahead and freeze in individual baggies), or as a dessert or snack.

Recipe: Apple Surprise Muffins (Makes 9 large muffins, or 10-11 smaller)

Apple “Surprise” Ingredients:

2 sweet apples, peeled, cored and diced in small pieces

1-2 TBSP coconut oil

2 tsp cinnamon

Muffin Batter Ingredients:

2 cups almond flour

1 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

4 eggs

1 tsp vanilla

1/2 cup melted coconut oil

1 ripe banana, mashed

1/4 cup honey *Note: you can add more honey if you would like the muffins sweeter–I didn’t make them too sweet this time around for Superman

Preheat oven to 325 degrees. Line a muffin pan with liners or grease with coconut oil.

In a skillet, combine “surprise” ingredients and cook over medium heat until apples are soft. Set aside.

In a bowl, combine almond flour, baking soda, salt and cinnamon. In a separate bowl, combine eggs, vanilla, melted coconut oil, banana and honey. Add to dry ingredients.

Fill each muffin tin about 1/2 way full with batter. Put a spoonful of the “surprise” mixture in each tin. Top with remaining batter to fill up each tin:

 

Sprinkle each muffin with a bit of cinnamon. Bake in oven for 18-22 minutes, until golden brown and toothpick inserted comes out clean. Tastes great with a cup of coffee!