Cranberry and Carrot Muffins

1/2 cup ground almonds

1/4 cup coconut flour

1 cup whole oats

1/4 cup tapioca starch

1/2 cup coconut sugar

1 Tbsp. ground flax seed

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

3/4 cup grated carrot

3 eggs

1/2 cup unsweetened apple sauce

1/4 cup grapeseed oil

1/2 cup cranberries

Preheat oven to 350'C. Line 9 muffin tins with parchment.

In a medium bowl combine all of the dry ingredients. In another bowl, whisk together the eggs, apple sauce and grapeseed oil. Fold in the grated carrot.  Combine the wet ingredients with the dry (add half the liquid mixture first, then fold in the rest).  Finally, stir in the cranberries. 

Fill each muffin tin about half full with the muffin mixture. Bake in the preheated oven for 15-20 minutes.  Remove and allow to cool on a cooling rack.  

Banana and Raisin Muffins

2 eggs
3 mashed bananas
1/4 cup grapeseed oil

1 Tbsp. ground flax
1/2 cup brown rice flour
1/4 cup tapioca starch
1 cup whole oats
1/2 cup ground pecans
1/2 cup coconut sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 cup raisins




Preheat oven to 350'C. Line 9-12 muffin tins with parchment.

In a medium bowl, combine the flax, rice flour, tapioca starch, oats, pecans, sugar, baking powder and soda, salt and cinnamon. In a small bowl, whisk together the eggs, mashed bananas, and grapeseed oil. Pour half of the liquid into the dry ingredients bowl. Using a spatula, gently combine the ingredients. Add in the remaining liquid and fold over to fully mix.

Place 1/3 cup of the mixture into each muffin tin. Place in the preheated oven for 20-25 muffins. Allow to cool, then enjoy!

Banana and Raspberry Muffins

I have not posted for quite a while! I did not have any almond flour in the house for a few weeks, but I ordered - http://www.jkgourmet.com/ some last week and was super excited when the box arrived on my doorstep on Friday.  It was like an early Christmas present arriving.  My immediate thought was about what I should make first.  I also knew that I needed to plan ahead to ensure I had enough for the Christmas baking I will be doing in mid-December.  After all, Christmas would not be complete without shortbread and gingerbread.

Here is a muffin recipe that I made last night.  These muffins turned out great and, of course, they received Michael's approval.  
  
Banana and Raspberry Muffins

3 cups almond flour
1/2 tsp. sea salt
1 tsp. baking soda

1/4 cup grapeseed oil
3 eggs
1 tbsp. vanilla
1 tbsp. coconut sugar
3 medium bananas - mashed

1 cup frozen raspberries (or blueberries)
1 tsp. arrowroot powder

Preheat oven to 350'C.  Line 12 muffin cups with parchment paper liners (or grease cups with grapeseed oil).

Combine dry ingredients in a medium mixing bowl.  In a small bowl, whisk together the grapeseed oil, eggs, vanilla and coconut sugar.  Stir in mashed bananas.  Pour the liquid mixture into the dry ingredients and combine. Sprinkle the frozen fruit with the arrowroot powder - stir to coat the fruit.  Gently fold the frozen fruit into the muffin mixture.

Fill the muffin cups evenly (about half way) with the batter.  Bake for 20-25 minutes until slightly brown on top.

Coffee Cake Muffins

In our daily schedule at school, there is a five minute nutrition break at 10:30 in the morning.  For me, this break does not come soon enough.  This is a crucial break for me because I usually eat breakfast at 7:30 a.m. and waiting until lunch to eat is never a good idea.  When my energy begins to get low, I always want something to provide me with more sustainable energy, but also want to avoid having another coffee.  In order to keep up my energy (and make it until lunchtime) I always bring a snack with me.  Muffins are a great snack and can be very versatile in terms of ingredients. 

I usually have one of these with a piece of cheese to keep up my energy until lunch.

Coffee Cake Muffins

Muffin batter
2 1/2 cups almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1/2 cup chopped pecans
1/2 cup chopped dates
1/4 cup grapeseed oil (or melted butter)
1 tsp cane sugar syrup
3 large eggs

Muffin topping
1 tsp cinnamon
1/2 tsp nutmeg
2 tbsp grapeseed oil
2 tsp cane sugar syrup
1/4 cup finely chopped pecans

Preheat the oven to 350'F and line 12 muffin cups with parchment paper liners. 

Combine the dry ingredients (almond flour, sea salt, baking soda, pecans, and dates) in a large bowl.  In a small bowl, whisk together the grapeseed oil, cane sugar syrup and eggs.  Stir the wet ingredients into the dry ingredients until the dates and pecans are evenly distributed.  Fill the 12 muffin cups evenly with the batter.

For the topping, combine the cinnamon, nutmeg, grapeseed oil, cane sugar syrup and the pecans in a small bowl.  Once combined, place a teaspoon of the topping on each muffin.

Bake the muffins for 20-25 minutes.  Let them cool on a cooling rack before serving. 

Yes, that is REAL butter.