Chocolate Zucchini Muffins (Grain and Dairy Free)

7495195210_bec8fd59a0

chocolate zucchini muffins.jpg

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.

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.

Dainty Pumpkin Muffins

dainty pumpkin muffins

Being that we have gladly embraced fall now (even though it’s still in the 90′s), I still had some pumpkin to use up from my last pumpkin recipe. So here is a yummy pumpkin muffin treat!

Recipe: Dainty Pumpkin Muffins

3 cups almond flour

1/4 tsp baking soda

2.5 tsp gluten-free, aluminum-free baking powder 

3/4 tsp salt

2 tsp cinnamon

1/2 tsp ground nutmeg

1/4 tsp allspice

1/3 cup full-fat, unsweetened coconut milk

1/2 cup water

1 1/4 cups pumpkin puree

1/2 cup coconut oil, melted

1 tsp vanilla

1/2 cup pure maple syrup or honey

Preheat oven to 350 degrees and line a muffin tin with liners. In a large bowl, stir together the dry ingredients. In a separate bowl, whisk together the remaining ingredients, then add to dry ingredients and stir until combined. Fill muffin liners at least 3/4 full and bake in oven for 20-25 minutes, until toothpick inserted comes out clean. Let cool for about 10 minutes before eating.

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 to die for

blueberry muffins to die for

These blueberry muffins are so moist, you’ll think you died and went to heaven!

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!