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Apple Cinnamon Gluten Free Muffins

posted by Estelle November 4, 2013 0 comments
Apple Cinnamon Muffins

Apple Cinnamon Muffins

I usually just make my GF blueberry muffins but wanted to switch it up this morning so thought I would try an apple cinnamon version since I had a lot of Macintosh apples sittin’ around and I’m glad I did, they were a hit!

Apple Cinnamon Muffins

2 cups Cloud 9 gluten free flour 

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

1/2 cup coconut oil, melted

1/4-1/2 cup coconut sugar, depending how sweet you like your muffins

2 eggs

1 tsp vanilla

1/2 cup applesauce

1 1/2 cups shredded apples, about 2.5 apples

 

Directions:

Preheat oven to 375° F. Grease a 12 cup muffin pan

In a medium bowl mix flour, baking powder, baking soda and salt.

In a large bowl beat coconut oil, sugar and eggs until smooth. Mix in vanilla and applesauce. Stir in shredded apples and gradually blend in flour mixture. Spoon mixture into the prepared muffin pan.

Bake 20 min or until tops are nice and browned. Enjoy!

Note: The dough is quite thick so don’t worry you didn’t forget anything!

 

 

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Spelt Blueberry Muffins

posted by Estelle July 10, 2013 0 comments

I love a good healthy muffin, these are simple and tasty and my kids loved them.

IMG_2530 Right out of the oven

IMG_2531Serve with Jam!

 Spelt Blueberry Muffins

Ingredients:

  • 1 3/4 cup spelt flour
  • 1/4 cup flaxseed meal
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 2 eggs (or flaxseed eggs for a vegan recipe)
  • 1 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon vanilla
  • 1 cup frozen blueberries

Directions:

  1. Pre-heat oven to 350 degrees F. Prepare 12 cup muffin tin.
  2. In a large bowl, combine spelt flour flour, flaxseed, baking powder, and salt. Whisk till evenly combined.
  3. In a medium bowl, whisk together coconut sugar and coconut oil. One at a time, whisk in eggs. Add milk, vinegar, and vanilla extract. (The coconut oil may start to solidify again when you add the cold milk, so you may want to warm the milk slightly to prevent this) Whisk till evenly combined.
  4. Pour wet ingredients into bowl with dry ingredients. Stir gently to combine, just till all dry ingredients are mixed in. Gently stir in blueberries.
  5. Evenly distribute batter into muffin tin. Makes 12 muffins.
  6. Bake muffins for 15-18 minutes, until muffins are cooked through.
  7. Enjoy! Serve with yummy jam!

 

IMG_2533

Lefruit is a great jam I buy from Superstore that is

sweetened with grape juice instead of sugar

IMG_2532

 

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Raspberry Spelt Muffins

posted by Estelle February 14, 2012 4 Comments

I wanted to make some muffins for my girls for valentines day morning, so I grabbed some frozen raspberries and these muffins were born!

Raspberry Spelt Muffins

2 tbsp Chia seeds
6 tbsp water
1/3 cup coconut oil
1 cup unsweetened apple sauce
1 tsp vanilla
2 tbsp maplle syrup

2 cups spelt flour
1 tbsp baking powder
1 tsp cinnamon
1/2 tsp salt

1 cup cooked quinoa
1 cup frozen raspberries

Pre-heat oven to 350ºF
Put the chia seeds and the water in a bowl to sit for a few minutes, it will form a gel. The chia seeds and the water act as a binding agent just as eggs do so you can use this when you want to substitute eggs in a recipe. 1 tbsp Chia seeds + 3 tbsp water = 1 egg.

In another bowl, mix together flour, baking powder, cinnamon and salt.

Now add coconut oil (I melted mine first), applesauce, maple syrup and vanilla to chia seed mixture, mix well.
Add wet ingredients to dry and mix just until moist, be sure not to over mix. Fold in quinoa and raspberries. The batter will be quite thick and sticky. Pour in muffin tins and bake for 30 mins.