Fresh Raspberry Almond Muffins

We love raspberries in our house. Usually we eat them so quickly they never make it into a recipe! But, I did have a ton of raspberries the other day and so I decided to do some baking. They turned out delicious, and I am sure you will enjoy them!

Fresh Raspberry Almond Muffins
6 eggs
1/4 cup honey
1 tsp vanilla extract
1 tsp almond extract
8 tbsp butter, melted
3/4 and 2 tbsp coconut flour
2 tsp baking powder
1 tsp baking soda
3/4 tsp sea salt
1/2 cup applesauce
1 1/2 cup raspberries (frozen is ok too)

Preheat oven to 375 degrees. Mix wet ingredients together (eggs, honey, vanilla, almond, butter, applesauce). Mix dry ingredients together (coconut flour, baking powder, baking soda, and salt). Stir wet and dry ingredients together and fold in raspberries. Spoon batter into lined muffin cups and bake for 18 minutes or until the top brown slightly.  Let cool slightly and enjoy!

Fresh Carrot Muffins

I love a good carrot cake. On a special occasion, I will sit down and enjoy the little slice of heaven. Since I can't have them everyday, these little muffins are a great Paleo substitute. I love them because they have very little added sugar. They are simple to make and super moist. You could add some other dried fruit, like pineapple, or cranberries, but the recipe I posted just includes the raisins.

 

 

Fresh Carrot Muffins

1 c almond butter

1/2 can full fat coconut milk

2 eggs

1 tsp baking powder

1 tsp baking soda

zest of 1 orange

1/2 c raisins

3 carrots, shredded

1 tblsp vanilla

2 tblsp cinnamon

1 tsp nutmeg

1 tsp ginger

1/2 tsp cloves

pinch of sea salt

 

 

Pre-Heat oven to 350 degrees.

 

In a bowl mix all the ingredients together. Scoop into a greased muffin tin and bake for 20-22 min. Let cool in pan before removing. Enjoy! 

 

 

 

Fresh Pumpkin Muffins

Last week I tried a few new recipes. Oh.my.word. I think my kitchen beast status was in serious danger of being revoked. I even burnt my eggs that I cook EVERY morning. (You may have noticed the absence of a post last Monday- sorry I won't ever share nastiness with you). Epic fail on many levels. *sigh*

So I cleaned my kitchen, took a break for a few days, and then headed back to one of my favorite little treats from last fall. I needed a major pick-me-upper in the cooking department. These little muffins are "fall heaven". They are full of pumpkin flavor and not too sweet. Enjoy them with your favorite tea or cup of coffee. If you have recently had some cooking failures like me,  these will brighten your day. What a great way to celebrate October 1st with a pumpkin treat.

Fresh Pumpkin Muffins
1 1/2 c almond meal or flour
3/4 c canned organic pumpkin
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp pumpkin spice

1/8 tsp sea salt
1 tsp vanilla extract
3 eggs
1/4 c organic maple syrup
Optional:
1/2 c dried cranberries (you could also use regular or white raisins)
1/2 c chopped pecans

Pre-Heat oven to 350 degrees.

Mix ingredients, except nuts and dried fruit, in a large mixing bowl. Once ingredients are blended, fold in chopped nuts and dried fruit. Spoon into oiled, mini muffin tin I use my silpat so I didn't need any oil. Bake for 20-25 minutes or until a toothpick comes out clean when put into a muffin.  (If using a regular cupcake tin, add 5-10 min to the total baking time). Let muffins cool for a few minutes before removing them from the pan. Enjoy!

Blueberry Muffins

I had some organic locally grown blueberries from my parents yard in my fridge the other day and found this delicious recipe for blueberry muffins. They were so good. Moist and filling. Anyone who knows me knows that I HATE the word moist, and I just used it so they must have been that amazing, and moist! Ugh I said it again! Let's just get to the recipe shall we? ;)

Blueberry Muffins
1 cup almond butter
1 cup almond meal/flour
3 eggs, wisked
1/2 cup raw honey
1/3 cup unsweetened shredded coconut 
1/3 cup coconut oil, melted
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
Pinch of Cinnamon
1/2 cup fresh blueberries

Pre-heat oven to 350 degrees. Mix dry ingredients in a bowl first and stir, then add wet ingredients. Place into cupcake pan. (Either grease your pan first, use cupcake paper liners or silicone muffin cups) Bake for 15-20 minutes or until tops are browned. Remove from oven. Let cool for a few minutes before eating. Enjoy!

Apple Cinnamon Muffins

Apple cinnamon anything and a warm cup of coffee- does it get any better? I don't think so. I finally ordered bulk almond flour and quickly made these tasty little treats. I like to bake them in the mini muffins so the recipe stretches further and I can enjoy them longer. I gleaned this recipe from Elana's Gluten-Free Cookbook, and changed up the ingredients so it was more Paleo friendly. This is a great cook book- just stay clear of the grapeseed oil and the dairy she includes in her recipes.


Apple Cinnamon Muffins
2 C blanched almond flour
1/2 tsp salt
1/2 tsp baking soda
1/4 cup arrowroot powder
1 tsp cinnamon
1/4 cup walnut or coconut oil
1/2 cup honey
1/2 cup raisins or cranberries (optional)
1 egg
1 T vanilla extract
2 medium apples, peeled, cored and diced into 1/4 inch cubes

Pre-Heat Oven to 350 Degrees
Line 10 muffin cups with paper liners.
I used my silpat mini muffin pan, so the liners or non-stick spray was not needed.

* In a large bowl, mix the dry ingredients together: almond flour, salt, baking soda, arrowroot powder, and cinnamon.

* In another bowl mix the wet ingredients together: oil, honey, egg and vanilla.

* Add the wet and dry ingredients together and stir until thoroughly combined, then fold in apples.

* Spoon batter into your muffin cups. Bake 30-35 min. for regular muffins 20-25 min. for mini muffins or until the tops are golden brown and a toothpick inserted into the middle of the muffin comes out clean.

* Let the muffins cool in the pan before serving. (Approximately 30 min- if you can wait that long. :) )

* Enjoy!