Category Archives: Muffins

Gluten-free Apple Cinnamon Muffins using Coconut Flour

This recipe is not part of my sugar detox I am currently working on.  But, when I made them it was a good recipe and one that I forgot to share.  I love making muffins as easy healthy snacks for my kids.  They are not only gluten-free but grain-free with nothing artificial in there!  Always a good option for me and my kids!!!  And, I think I have said it before, but I just love how coconut flour smells!  It’s great to bake with.  (Coconut flour tip: do not try to substitute coconut flour 1 for 1 in wheat flour recipes. It is a whole lot more absorbent and you need a lot less than you think!  Here is a link to a blog that had some good info on coconut flour.)

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Gluten-Free Apple Cinnamon Muffins (Using Coconut Flour)

1 c. Apple sauce
4 eggs
1/2 c. Coconut flour
1 Tbsp. cinnamon
1 Tbsp. vanilla extract
1 tsp. baking soda
1 Tbsp. honey

In a medium bowl, combine eggs and applesauce. Slowly add in coconut flour, baking soda, and cinnamon. Finally add vanilla and honey.

Prepare a muffin pan with liners. (Makes 12 smaller muffins or 9 larger ones – I prefer my muffins a little more on the generous side.) 😉

Scoop mixture into muffin tons. Preheat oven to 400 degrees. Bake for 15 minutes or until cooked through. Better if served warm.

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Gluten-Free Blueberry Muffins, using Almond Flour

I love muffins and figured that g/f muffins can’t be too hard to make, right?  These muffins had a great flavor and were eaten very fast!  However, I wasn’t super pleased with the texture of them – they really crumbled quickly.  They were moist but fell apart… so, they need a little tweaking.  I will follow up with updates as I try them again.  For now, these are an easy starting point for me.

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Gluten-Free Blueberry Muffins, using Almond Flour

Recipe from Almond Flour – The Ultimate Collection by Jonathan Doue, M.D.  (a free e-book on amazon if you are interested!)

2 c. Almond meal/flour
3 Tbsp. sugar in the raw
1 heaping tsp. baking powder
1/2 c. Heavy cream
1/2 c. Butter, melted
4 eggs, room temperature
1 tsp. vanilla extract
1 Tbsp. lemon juice
1 c. Frozen or fresh blueberries

In one bowl, combine dry ingredients. On another, combine wet (minus the blueberries). Mix the two together. Add the blueberries and gently fold in.

Prepare muffin pan with 12 liners. Scoop batter into muffin liners. Preheat oven to 350 degrees. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Let sit in muffin pan for 5 minutes before moving to a cooling rack.

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