Grain-Free Blueberry Muffins

This is from The Foodie and the Family. It makes but a dozen, but when I serve Primal muffins, since they are more expensive, I serve them alongside a couple of eggs, a fruit and a green smoothie for a complete meal.

Grain-Free Blueberry Muffins

2 1/2 cups almond meal
3 eggs
1/4 cup honey
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 tablespoon vanilla
1 cup blueberries

Preheat oven to 300°. Line 12 muffin cups with muffin liners (or grease each cup well with coconut oil).

In a large bowl, whisk together everything but the blueberries until fully combined. Gently fold in the blueberries to incorporate.

Fill each liner 3/4 full with batter and bake for 30-40 minutes. The top should be spongey but firm when pressed and your finger should not go through into the muffin. Cool for 5 minutes and remove from muffin pans.

Zucchini Carrot Muffins

I adapted these from a recipe on Simply Recipes.

Zucchini Carrot Muffins

5 cups grated fresh zucchini
1 cup grated carrots
1 1/3 cup melted butter
2 2/3 cup sugar
4 eggs, beaten
4 teaspoons vanilla
4 teaspoons baking soda
Large pinch salt
6 cups all-purpose flour
4 teaspoons cinnamon
1 teaspoon nutmeg
1 cup almonds
1 cup raisins or dried cranberries

Preheat the oven to 350°F In Bosch, combine the sugar, eggs, and vanilla. Stir in the grated zucchini and carrot, then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in almonds, raisins or cranberries.

Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Makes about 3 dozen

Honey Muffins

I found this looking for more Primal coconut flour recipes. Most at the link have unacceptable levels of sugar, but this one could be a once in a while treat.

HONEY MUFFINS

This is a basic coconut flour muffin recipe you can use to make a variety of muffins.

6 eggs
1/4 cup butter, melted
1 /4 cup coconut milk or whole raw milk
6 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup sifted coconut flour
1/2 teaspoon baking powder

Blend together eggs, butter, coconut milk, honey, salt,
and vanilla. Combine coconut flour with baking
powder and thoroughly mix into batter until there are
no lumps. Pour batter into muffin cups. Bake at 400
degrees F (205 C) for 15 minutes.

Makes 12 muffins.

Primal Banana Muffins

These are grain-free muffins! I am looking forward to trying them when my oven works again. This recipe makes only one dozen...many fewer than most of the recipes I post here!

Primal Banana Muffins

1/2 cup coconut flour
1/2 tsp salt
1/4 tsp baking soda
1/8 tsp baking powder
6 eggs
1/2 cup oil (coconut, olive, grapeseed, whatever flavor you prefer)
1/2 cup honey or agave nectar
1 tablespoon vanilla extract
1 mashed ripe banana
dash of cinnamon

Preheat oven to 350, grease muffin tin or use muffin cup liners.
Mix all wet ingredients in a small bowl. Mix dry ingredients in a large bowl. Combine all ingredients and mix until well blended. Pour into muffin tin... this recipe will make 12 muffins. The batter will be very runny. Bake for 20 minutes. Serve warm with butter.

Chocolate Zucchini Muffins

Chocolate Zucchini Muffins

4 1/2 cup flour
2 1/4 cup sugar
1 Tbsp EACH cinnamon and baking soda
1 1/2 tsp salt

Combine in a bowl and set aside.

3 eggs1 cup oil OR applesauce
3/4 cup milk
3 Tbsp lemon juice
1 Tbsp vanilla

Mix well. Add dry ingredients and mix till moistened.

Fold in:
3 cups shredded zucchini
1 1/2 cup chocolate chips

Bake at 350 for 20-25 minutes.

Sweet Potato Breakfast Bread

This sounds interesting.....

Sweet Potato Bread

1 cup whole wheat flour
3/4 cups oat flour
1/4 cup milled flax seed
1 Tbsp wheat germ
1 tsp baking powder
1/2 tsp salt

Combine all dry ingredients in bowl. Set aside

1 egg
2 cups cooked, cooled, mashed sweet potatoes
1/2 cup honey
1/4 cup applesauce
1 Tbsp lemon juice
1/2 tsp vanilla
1 cup chocolate chips
1 tsp cinnamon
1/2 tsp nutmeg

Combine all wet ingredients except chocolate chips.
Add dry to wet and combine just until moistened. Fold in chocolate chips.

Bake at 325; Muffins 12-15 minutes, loaf 55-60 minutes.

Strawberry Cinnamon Muffins

This is a sweet muffin perfect for brunch or dessert. I found it at My Recipes. I adapted it, as it was originally low-fat. This makes 3 dozen muffins.

Strawberry Cinnamon Muffins

• 3 cups all-purpose flour
• 1 1/2 cup sugar
• 5 teaspoons baking powder
• 1 tablespoon ground cinnamon
• 3/4 teaspoon salt
• 2 cup vanilla yogurt
• 3/4 cup butter, melted
• 9 tablespoons whole milk
• 3 large egg, lightly beaten
• 3/4 cup strawberry jam
• 3 tablespoon sugar
• 1 1 /2 teaspoon ground cinnamon

Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a whisk. Add yogurt mixture to flour mixture, stirring just until moist.

Place 12 foil cup liners in muffin cups; coat liners with cooking spray. Spoon 1 tablespoon batter into each liner. Top each with 1 teaspoon jam. Top evenly with the remaining batter. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon; sprinkle over batter. Bake at 375º for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; place on a wire rack.

Pumpkin Chocolate Chip Muffins

I made this recipe doubled, so I would have enough to freeze for a fast breakfast another day.

Pumpkin Chocolate Chip Muffins

1/2 cup oil (or 1/4 applesauce and 1/4 cup oil)

4 eggs

3 cups flour

1 1/2 cups sugar

1/2 t. cinnamon

1/2 t. salt

2 t. baking soda

1 small can pumpkin

12oz. semi-sweet chocolate chips

Preheat oven to 350. Beat eggs and sugar. Mix in rest of ingredients. Bake for 20 min.

Pineapple Zucchini Carrot Muffins

I found these at Allrecipes. This is adapted recipe to my family's tastes. They come out so very tender, moist and delicious!

Pineapple Zucchini Carrot Muffins

4 1/2 cups all-purpose flour

1 1/2 cups white sugar

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 1/2 teaspoons salt

1 cup vegetable oil
1 cup applesauce

6 eggs

2 cups shredded zucchini
1 cup shredded carrot

1 (20 ounce) can crushed pineapple,

drained

3 teaspoons vanilla extract


Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Sourdough Strawberry Muffins

Another excellent recipe from Two Frog Home.

Sourdough Strawberry Muffins

• 1 Cup Sourdough Starter
• 1/2 C Whole Wheat Flour
• 1 1/2 C Unbleached All-Purpose Flour
• 1/2 C Unsweetened Applesauce
• 1/2 Cup Sugar
• 1 Egg
• 3/4 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/2 C Milk
• 1 Tablespoon Vanilla Extract
• 1 1/3 Cup Strawberries, diced

Preheat oven to 375 degrees. Mix everything but the strawberries in a large bowl, until combined. Fold in the strawberries. Pour into greased muffin tins. Bake 30 to 35 minutes or until a toothpick comes out clean. Allow to cool 5 minutes in the pan before removing to cool completely on wire racks. Makes 18 muffins.

Sausage Muffins

I think these will go over well with my sons.

Sausage Muffins

1 pound sausage
1/2 cup chopped green onion
1/2 cup chopped bell pepper

Cook together in a skillet.

Combine:
1 1/2 cup flour
1 cup cornmeal
2 tsp baking soda
1 tsp salt
1/4 tsp red pepper flakes

Combine in a separate bowl:
2 eggs, lightly beaten
2 cups buttermilk
1 cup shredded cheese

Combine meat, dry ingredients and wet ingredients together, mixing just till moist. Spoon into greased, paper lined muffin tins. Bake at 400 for 18-20 minutes. Makes about 2 dozen

Apple Carrot Bars

This is from Is Dinner Ready? I plan to make these for a quick weekend breakfast.

Carrot-Apple Bars or Muffins

2 1/2 cups flour

2 cups sugar

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 pint carrots, drained (I'm going to use 1 1/2 cups fresh shredded carrots)

1 pint applesauce

4 eggs

4 TBSP vegetable oil

Combine all ingredients well in a large mixing bowl. You have enough batter here to do a couple different things. You can make 2 9x13 pans OR lots of muffins OR 1 9x13 pan and 12 muffins.

Spray your pans and divide the batter evenly. Bake at 350 degrees. About 20 minutes for the muffins and closer to 30-35 minutes for the 9x13 pan. Cool completely.

If desired - frost with a favorite cream cheese frosting. I like to frost the 9x13 pan but leave the muffins as is.

Plum Muffins

Plum Muffins

Measure out 1 cup prunes. Put in a pot and cover with water. Bring to a boil and allow to rehydrate for about 5 minutes. Remove from water, cool and chop.

Preheat oven to 350.

In mixer, combine:
1/3 cup oil
1 cup honey (I am out of honey, so I used Rapadura...you can also use brown sugar)

Beat until fluffy.

Add in 2 eggs, one at a time beating well after each addition.

In a separate bowl, mix together:

2 1/2 cup freshly ground whole wheat flour (not pastry flour!)
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt

Mix into oil, egg, sugar mixture just until moistened.
Add gently:
1 cup kefir (recipe called for buttermilk, but I always substitute kefir)
1 cup prunes (from the first step)
1/2 cup raisins

Spoon into greased muffin tins and bake at 350 for 25 minutes. These don't rise much, so fill your tins pretty full! Sprinkle tops with coarse or brown sugar if desired.

I made 20 mini-muffins (bake 15 minutes) and one dozen regular sized muffins.

They are very good! Try them and let me know what you think! I like to make minis for potluck and surprise everyone with the healthy ingredients! No one ever guesses that they are made from prunes!

Bran Flax Muffins

Bran Flax Muffins

Mix together:
3 cups whole wheat pastry flour
1 1/2 cup oat bran
1 1/2 cup flax seed meal (freshly ground, please...no rancid flax here!)
2 cups brown sugar
4 tsp baking soda
1 tsp salt
2 tsp baking powder
4 tsp cinnamon

Stir in:
3 cups grated carrots
4 cups grated apples
3 cups raisins (or cranberries)

Add:
1 1/2 cup milk
4 eggs
2 tsp vanilla

Fill greased muffin tins all the way up for big muffins, 2/3 for smaller muffins. Bake at 350 for 18-20 minutes.

This yielded 3 dozen large muffins and not one left over!

Morning Glory Muffins

Morning Glory Muffins
2 1/2 cups flour (whole wheat pastry or white)
1 1/4 cup sugar
3 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
3 eggs
3/4 cup applesauce
1/2 cup vegetable oil
1 tsp vanilla
2 cups grated carrots
1 med. tart apple, peeled and chopped or grated
1 cup crushed pineapple
1/2 cup flaked coconut (we omit this)
1/2 cup raisins
1/2 cup chopped walnuts (we omit this, too)

In a large bowl, combine first five ingredients
In another bowl, combine eggs, applesauce, oil and vanilla. Stir into dry ingredients just until moistened. Stir in all desired fruit and nuts. Fill greased muffin cups 2/3 full. Bake at 350 for 20-24 minutes. Cool 5 minutes then remove to a wire cooling rack.

I double this for our family.

Banana Muffins

Banana Muffins
Combine:
3 2/3 cups flour (I milled 1 1/2 cup of white pastry wheat, and used white for the remaining measure)
1 3/4 cup sugar
2 1/2 tsp EACH baking soda and baking powder
2 tsp cinnamon
1 1/4 tsp salt

Combine in separate bowl:
7 mashed bananas
2 eggs (recipe calls for three, but I substituted 1 egg with 3 Tbsp water and 1 Tbsp freshly ground flax seeds, just for nutrition's sake)
1 cup melted butter (I used 1/2 cup butter, 1/2 applesauce)

Topping:
1/2 cup brown sugar
2 Tbsp flour
1/4 tsp cinnamon
1 1/2 Tbsp butter
Combine sugar, flour and cinnamon. Cut in butter till size of course crumbs.


Combine wets with drys and mix gently, just until moistened. Fill muffin cups (I don't do 2/3 full...we like big muffins!) Spoon some topping mix on top and bake at 375 for 20 minutes.

Makes 2 dozen

Jennifer's Orange Oat Muffins

My good friend Jennifer sent me this recipe a little while ago. I made it tonight for breakfast tomorrow. **Updated to add: I think I may throw a handful of cranberries or raisins in next time I prepare these. Or a dollop of orange marmalade in the center...Mhhmmm.

Orange Oat Muffins
Preheat oven to 350 then combine in a large bowl:
1 cup rolled oats
1 1/4 cup orange juice

Let sit for 15 minutes while combining:

2 cups oat bran
2/3 cup flour
1/2 cup dry milk
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Add to the soaking oats:
2/3 cup brown sugar
1/3 cup oil
2 eggs, slightly beaten
1 tsp vanilla

Add the wet ingredients to the dry.
Mix just until moistened.
Fill muffin cups quite full as they don't rise very much. Sprinkle with course sugar if desired.
Bake at 350 for 25 minutes.

Muffin Topping Mix

Muffin Topping Mix
1/2 cup brown sugar
2 Tbsp flour
1/4 tsp cinnamon
1 1/2 Tbsp butter
Combine sugar, flour and cinnamon. Cut in butter till size of course crumbs.

Store extra in the fridge for next time!

The Best Chocolate Muffins

The Best Chocolate Muffins
2 cups applesauce
2 tsp olive oil
1 cup sugar
2 1/2 tsp vanilla
1 1/2 cup oat flour
2/3 cup unsweetened cocoa
4 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 cinnamon
1 cup chocolate chips

Preheat oven to 350.
Combine wet ingredients,
Combine dry ingredients.
Then mix together just until moistened.
Bake 20-22 minutes.
Makes about 20 muffins. I'll probably double the recipe.

Plum Muffins

Plum Muffins

Measure out 1 cup prunes. Put in a pot and cover with water. Bring to a boil and allow to rehydrate for about 5 minutes. Remove from water, cool and chop.

Preheat oven to 350.

In mixer, combine:
1/3 cup canola, olive or safflower oil
1 cup honey (I am out of honey, so I used Rapadura...you can also use brown sugar)

Beat until fluffy.

Add in 2 eggs, one at a time beating well after each addition.

In a separate bowl, mix together:

2 1/2 cup freshly ground whole wheat flour (not pastry flour!)
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt

Mix into oil, egg, sugar mixture just until moistened.
Add gently:
1 cup kefir (recipe called for buttermilk, but I always substitute kefir)
1 cup prunes (from the first step)
1/2 cup raisins

Spoon into greased muffin tins and bake at 350 for 25 minutes. These don't rise much, so fill your tins pretty full! Sprinkle tops with coarse or brown sugar if desired.

I made 20 mini-muffins (bake 15 minutes) and one dozen regular sized muffins.