Category: Muffins & Quick Beads

Banana Chocolate Chip Chickpea Muffins (Gluten Free/ Grain Free/ Vegan/ Dairy Free/ Nut Free)

How is everyone doing? Spring is finally here, by the calendar anyway. Unfortunately it may not be by the weather…. I am trying to be very optimistic that spring will be arriving sooner than later. It does keep pretending to be here. I will be ecstatic when it is here for real!!!

So, I have been playing with garbanzo bean flour… Or as some people call it chickpea flour. Whatever name you would like to call it, it is a healthier alternative than rice flour. As you know, I use brown rice flour instead of white because it is a healthier whole grain flour. I LOVE my treats! Anything I can do to make them healthier, I will do. That is why I am now playing with chickpea flour. It is grain free and full or protein as well as fiber. That is a win win in my book. I love the end product with these muffins.

Do yourself a favour, do not try the batter before it is cooked. I know, now you are going to. Save yourself! Before the chickpea flour batter is cooked, it tastes horrible. Haha, I know you’re going to try…After it is cooked, it is delicious!!

Banana Chocolate Chip Chickpea Muffins (Gluten Free/ Grain Free/ Vegan/ Dairy Free/ Nut Free)

2 c. garbanzo bean flour (chickpea flour)

1/2 c. ground flax

3/4 c. palm sugar (or desired sweetener)

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/4 tsp. sea salt

4 medium mashed bananas (approx. 1 1/4 c.)

1/2 c. coconut oil

1/2 c. unsweetened apple sauce

1 Tbsp. lemon juice

1 tsp. vanilla (I use mine)

1/2 c. dairy free dark chocolate chips (I use Enjoy Life)

Preheat oven to 400 degrees

In an small bowl, whisk together flour, flax, sugar, baking powder, baking soda and salt. Set aside.

In a large bowl, mix together bananas, coconut oil, apple sauce, lemon juice and vanilla. Stir in dry mixture until just blended. Stir in chocolate chips.

Divide batter between 12 greased muffin tins.  Bake for 15-17 minutes or until toothpick come out clean. Let cool completely. Muffins can be stored in a sealed container for up to 3 days. Can also be frozen.

Shared On: Healthy Vegan Fridays, Sunday Fitness and Food

 

Very Berry Muffins (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Soy Free/ Nut Free)

Who says that you can only eat muffins filled with berries in the summer. My freezer is filled with delicious berries that I froze in the summer! Some people want to wait until the dead of winter. I say enjoy them all year long!! You can have your own creations. Choose one kind of berry or add three. What ever flavour you would like is your choice.

Very Berry Muffins

 

Very Berry Muffins (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Soy Free/ Nut Free)

3/4 c. gluten free muffin mix

3/4 c. sorghum flour (or 3/4 c. more gluten free flour mix)

1/3. c. ground flax

1/2 c. palm sugar (or desired sweetener)

1 tsp. baking powder

1 tsp. baking soda

3/4 tsp. xanthan gum

1/4 tsp. sea salt

2 Tbsp. coconut oil

1/2 c. unsweetened apple sauce

1 c. milk alternative (I use my cashew milk. Do not use that if you are nut free)

1 Tbsp. lemon juice

1 c. mixed berries (if frozen do not defrost)

Preheat oven to 400 degrees

In a medium size bowl whisk together flours, ground flax, sugar, baking powder, baking soda, xanthan gum and sea salt. Cut in coconut oil. Set aside.

In a large bowl pour in milk alternative, apple sauce and lemon juice. Stir to mix. Add flour mixture into milk mixture and mix well with fork. Stir in berries just until combined.

Divide batter between 12 greased muffin tins. Bake for 17-20 minutes or until toothpick comes out clean. Let cool for ten minutes then remove onto cooling rack.

Very Berry Muffins

 

Store muffins in a sealed container for up to three days. Freezes well.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays, Sunday’s Marathon of Food.

Cinnamon Scones (Paleo/ Grain Free/ Gluten Free/ Vegan/ Nut Free/ Soy Free/ Dairy Free)

So you’re looking for something to eat for breakfast… Hmm… You want something with a little bit of sweet. You love cinnamon… Yes, I know… Cinnamon Scones!! But not just any scones… You want them made healthy, grain free, nut free, vegan… Yes!!

Cinnamon Scones

Oops, sorry, you were just listening to the conversation I had in my head a few weeks ago…

How about having a delicious cinnamon scone for breakfast while you enjoy your quiet cup of tea? You know… Now that the kids are headed back to school! Woo Hoo! Now, my kids are grown, but I’m sure many moms out there can agree. Whether you have kids around or not, these scones are a great way to start your day!

Cinnamon Scones

Cinnamon Scones (Paleo/ Grain Free/ Gluten Free/ Vegan/ Nut Free/ Soy Free/ Dairy Free)

1/3 c. tapioca starch

1/3 c. coconut flour

1/3 c. ground flax

1/3 c. palm sugar

2 tsp. ground cinnamon

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. sea salt

3 Tbsp. coconut oil (or butter if not vegan and dairy is tolerated)

1 Tbsp. lemon juice

2/3 c. milk alternative

Preheat oven to 450 degrees

Whisk together tapioca starch, coconut flour, flax, palm sugar, baking powder, baking soda, cinnamon and salt. Mix in coconut oil. Stir in lemon juice and milk alternative. Scoop onto parchment paper lined cookie sheet.

Cinnamon Scones

Bake for 14-16 minutes. Makes 6. Store on the counter in a sealed container for up to two days. Freezes beautifully.

Shared On: Allergy Free Thursdays, Healthy Vegan Fridays, Gluten Free Recipe Fix.

Rhubarb Walnut Loaf (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan)

Spring means fresh rhubarb in my garden!!! Yay!! It is the first thing that i am able to pick from my garden every spring! I love that I can just go out to my back yard and pick fruits and vegetables! Can’t wait for more to be ready!!

I have always loved rhubarb! I think it’s a love it or hate it item. Some people absolutely hate rhubarb. I also love the mixture of strawberries and rhubarb. Especially in pie, strawberry rhubarb pancakes and in strawberry rhubarb crisp. This time, I went for a different approach and I love the results. I hope you do as well!

Rhubarb Walnut Loaf

Rhubarb Walnut Loaf (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan)

1 1/2 c. gluten free flour mix

3/4 tsp. xanthan gum

1 tsp. baking soda

1 /4 tsp. sea salt

2 tsp. ground cinnamon

1/2 c. coconut oil

3/4 c. xylitol (or desired sweetener)

1/2 c. milk alternative

1 Tbsp. lemon juice

2 eggs (or 2 gel eggs for vegan**)

2 c. diced rhubarb

1 c. chopped walnuts (or omit for nut free)

Preheat oven to 350 degrees

In a medium size bowl, whisk together flour mix, xanthan gum, baking soda, salt, and cinnamon. Set aside.

In a large bowl cream together, coconut oil and xylitol. Cream in milk alternative, lemon juice and eggs. Add in flour mixture and mix well. Stir in rhubarb and walnuts.

Pour batter into greased 4″ by 7″ loaf pan. Bake for 50-60 minutes or until toothpick comes out dry. Let cool in the pan for 20 minutes before removing. Can be stored in a sealed container on the counter for two days. Freezes well.

Rhubarb Walnut Loaf

**To make two gel eggs mix together 2 Tbsp. ground chia with 6 Tbsp. water. Let sit for five minutes. Add in when eggs are called for in recipe.

Shared On: Allergy Free Thursdays,, Healthy Vegan Fridays, Sunday Fitness and Food.

Paleo Banana Muffins (Gluten Free/ Grain Free/ Vegan/ Dairy Free/ Refined Sugar Free/ Nut Free)

 

Even though it is January, I am still having treats! Yes I still have cookies and muffins! Yes I have cut back from the holidays, but do you remember when I talked about doing resolutions in moderation?  So yes I’m eating them!! In moderation….

Paleo Banana Muffins

Back to my banana muffins… Quite a bit of paleo baking is either full of eggs which my body is just not happy with these days or made with ground nuts which many other people can’t have.  I have really tried to make my more recent paleo baking both egg and nut free. I am so happy with all of the results that I have created! I hope that you enjoy them as much as I do!!

Paleo Banana Muffins

Paleo Banana Muffins (Gluten Free/ Grain Free/ Vegan/ Dairy Free/ Refined Sugar Free/ Nut Free)

1/2 c. tapioca starch

1/2 c. coconut flour

1/2 c. ground flax

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. sea salt

3 medium size ripe bananas

1/4 c. coconut oil

1/2 c. coconut palm sugar

2 Tbsp. lemon juice

2 tsp. vanilla

1/2 c. add ins… dark chocolate, raw cacao nibs, dried fruit, chopped nuts(if you can have nuts)

Preheat oven to 400 degrees

In a small bowl whisk together tapioca, coconut flour, flax, baking powder, baking soda and salt. Set aside.

In a medium size bowl, beat together bananas, coconut oil, sugar, lemon juice and vanilla. Add in dry mixture and mix thoroughly. Add your add in or leave plain.

Divide batter evenly into greased muffin tins. Bake for 14-16 minutes for smaller and 16-18 minutes for regular or until toothpick comes out clean and muffins start to brown. Let cool five minutes.

Paleo Banana Muffins

Muffins will keep on the counter for up to 2 days in sealer container. Makes 8 regular size or 12 smaller size muffins. Freezes well.

Shared On: Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays

15 Delicious Treats with Hidden Healthy Ingredients (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Nut Free/ Grain Free/ Paleo)

I have said it before and I’ll say it again… I love hiding healthy unexpected ingredients into your favourite treats! Be it beets into cake, sweet potatoes into frosting or chickpeas into cookies, getting people to eat the foods that they don’t “think” they like is fun!

All of these yummy treats are gluten free, dairy free, refined sugar free and many are also vegan, nut free, grain free and paleo. Check out this great array of  tricky treats!

15 Treats with Healthy Hidden Ingredients

15 Delicious Treats with Hidden Healthy Ingredients (Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Nut Free/ Paleo/ Grain Free)

Cinnamon Sweet Potato Frosting Vanilla Cupcakes

Cinnamon Sweet Potato Frosting also paleo, vegan, nut free, grain free

Chocolate Avocado Chickpea Cookies

Chocolately Avocado Chickpea Cookies also vegan, grain free

Spiced Zucchini Muffins

Spiced Zucchini Muffins also vegan

Chocolate Sweet Potato Frosting 2

Chocolate Sweet Potato Frosting also paleo, vegan, nut free, grain free

Healthy-Avocado Fudgesicles

Healthy Avocado Fudgesicles also paleo, grain free, nut free, vegan

Chocolate Chip Chickpea Cookies 3

 

Chocolate Chip Chickpea Cookies, also vegan, grain free

Cinnamon-Raisin Avocado Chickpea Cookies

Cinnamon Raisin Avocado Chickpea Cookies also vegan, grain free

Chocolate Zucchini Cake w Sweet Potato Frosting

 

Chocolate Zucchini Cake

Chocolate Avocado Pudding

 

Avocado Chocolate Pudding also vegan, paleo, nut free, grain free

Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins also vegan

Sunflower Seed Butter Cookies

 

Sunflower Seed Butter Cookies also vegan, paleo, nut free, grain free

Mini "Cheese" Cake Bites

 

Raw “Cheese” Cake Bites also vegan, paleo, grain free

Raspberry Zucchini Loaf

Raspberry Zucchini Loaf also vegan

Double Chocolate Zucchini Cookies

Double Chocolate Zucchini Cookies also vegan and nut free

Chocolate Beet Cake

Red Velvet Chocolate Beet Cake also paleo, vegan, nut free, grain free

 

Shared On Allergy Free Wednesday, Waste not Want Not, Gluten Free Fridays, Savoring Saturdays, Allergy Friendly Taste Buds

 

 

Apple Fritter Muffins (Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free)

All of the fall festivals are happening right now and some of the main guests would be apples and apple fritters. As you know, when you have food allergies you just can’t buy those wonderful treats that are features at the festivals. Well, I don’t like to miss out. As many of you know, I really really enjoy treats!!!

Apple Fritter Muffins

This year I finally decided that I had been missing out on apple fritters far too long. Those yummy treats that are over flowing with chunks of apple and covered in that sweet wonderful glaze…

Yes, that was it, I had to make them. After a few tries I have come up with these absolutely delicious treats that rival the real thing! Even though it has been over five years since I had an actual apple fritter, these little beauties took me right back to that time!

Photo Bomb Apple Fritter Muffins

By the way, as I was doing the photo shoot for my muffins, my daughter decided that my grandson had to photo bomb! 🙂 Yes they love them too!

Apple Fritter Muffins

Apple Fritter Muffins (Gluten Free/ Vegan/ Dairy Free/ Refined Sugar Free)

3/4 c. gluten free flour mix

1/2 c. millet flour (or 1/2 c. additional GF flour mix)

1/3 c. ground flax

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. xanthan gum

2 tsp. ground cinnamon (divided)

3/4 c. palm sugar plus 1 Tbsp. (or desired granular sugar)

1/4 c. coconut oil

1/2 c. unsweetened apple sauce

1 Tbsp. lemon juice

1 tsp. vanilla

2 medium size apples (I have used gala and jersey macs)

 

Preheat oven to 400 degrees

In a medium size bowl, whisk together flours, flax, baking powder, baking soda, 1 tsp. cinnamon and xanthan gum. Set aside

In a large bowl beat together coconut oil, apple sauce, 3/4 c. palm sugar, lemon juice and vanilla. Add in dry mixture. Stir together until mixed.

In a medium sized bowl, add peeled and diced apples, 1 Tbsp. palm sugar and 1 tsp. cinnamon. Toss together. Put apple mixture into batter and stir until mixed.

Divide batter into 12 greased muffin tins. Bake for 15-17 minutes or until toothpick comes out clean. Let cool ten minutes. Remove from tins and let cool completely

Topping;

2 tsp. coconut oil-melted

1 Tbsp maple syrup (or honey if not vegan)

1/2 tsp. vanilla

Stir together topping ingredients and drizzle over muffins. Keep on the counter in a sealed container for up to three days. Freezes well.

Shared On: Waste Not Want Not, Allergy Free Wednesday, Gluten Free  Fridays, Healthy Vegan Fridays, Savoring Saturdays, Sunday Sweets, Free From Fridays

 

Raspberry Zucchini Loaf (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan)

It’s zucchini season! As I put in my Double Chocolate Zucchini Cookies post, everyone’s zucchinis are growing except for mine. I am so very grateful to friends and family that give me there abundance of zucchini. That way I can come up with delicious treats for everyone to enjoy!

So many people have tried this raspberry zucchini loaf. They have tried it vegan and with eggs. With chickpea flour and with just regular gluten free flour. Everyone has enjoyed it, no matter how I have made it.

Raspberry Zucchini Loaf

Since it is almost the end of August, I have been really busy canning, baking and planning what other delicious things I am going to make while the harvest is plentiful. I know in the next few weeks that I will be freezing packages of tomatoes, peppers and onions to be able to enjoy my Red Pepper Soup throughout the winter. I’ll also be making a few batches of Grain Free Cabbage Rolls. I have already made three double batches of Basil Pesto and will probably be making more. Mmm, I’m going to have to make some Zucchini Pesto Lasagna as well.

Enjoy all your local fruits and vegetables! See what kinds of wonderful treats you can put into your freezer to be able to enjoy all winter long.

Raspberry Zucchini Loaf

Raspberry Zucchini Loaf (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan)

1 1/4 c. gluten free flour mix

3/4 c. chickpea flour (or equivalent amount of gluten free flour mix)

1 tsp. xanthan gum

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/4 tsp. sea salt

1/3 c. coconut oil

1 c. xylitol (or desired granular sweetener)

1/3 c. lemon juice

2 chia gel eggs (2 Tbsp. ground chia mixed with 6 Tbsp. water) ***

1 c. shredded zucchini

1 1/2 c. raspberries (if frozen do not thaw)

*** You can use two regular eggs if not vegan***

Preheat oven to 375 degrees

In a medium size bowl, whisk together flours, xanthan gum, baking powder, baking soda and salt. Set aside.

In a larger bowl beat together, coconut oil,xylitol and lemon juice. Then beat in gel eggs. Add dry mixture and stir until just mixed. Stir in zucchini and raspberries. You batter will be dry. The zucchini brings lots of moisture to this loaf after it’s cooked.

Put batter into greased loaf pan or line with parchment paper. Bake for 55-60 minutes

Let cool 10 minutes, then remove from pan and let cool completely on cooling rack.

Raspberry Zucchini Loaf

Store on the counter in a sealed container for up to 3 days. Freezes well.

Shared On:  Fat Tuesday, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Fridays, Healthy Vegan Fridays, Savoring Saturdays, Mix It Up Mondays, Gluten Free Recipe Fix

 

Corn Bread (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Egg Free)

I work in the kitchen in a long term care facility. I see many different dishes that I would like to recreate, so that I can eat them. Every few weeks we serve beef chili and corn bread. Although I have been making beef chili and vegetarian chili for years, I had never made corn bread. Finally a few weeks ago, I decided to make my own corn bread and with a few tweaks here and there i am very happy with it.

Who doesn’t love to be able to dip some sort of bread into their chili. I know I do.

Vegan Corn Bread

 

Corn Bread (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan/ Egg Free)

1 c. corn meal

3/4 c. gluten free flour mix

1/4 c. ground flax

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. xanthan gum

1/4 tsp. sea salt

1/3 c. coconut oil

1/3 c. maple syrup

1/4 c. unsweetened apple sauce

1 c. milk alternative

1 Tbsp. lemon juice

Preheat oven to 350 degrees.

In a medium sized bowl, whisk together corn meal, gluten free flour, flax, baking powder, baking soda, xanthan gum, and sea salt. Set aside.

In another bowl, beat together coconut oil, maple syrup, apple sauce, milk alternative and lemon juice. After completely mixed, add dry ingredients. Mix thoroughly.

Pour batter into greased 5 inch by 7 inch loaf pan. Bake for 40-45 minutes or until toothpick comes out clean.

Beef Chili & Corn Bread

 

Let sit for five minutes then remove from pan onto a cooling rack.

Shared On: Mix It Up Monday, Fat Tuesday, Tasty Tuesdays, Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Gluten Free Fridays, Real Food Recipes, Healthy Vegan Fridays

 

Paleo Morning Glory Muffins (Grain Free/ Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Egg Free)

We were away enjoying the warmth and sunshine! It was really nice to just get away for a week. Although I did bring some snacks with me such as cookies, nuts and crackers, I obviously wasn’t able to eat any of the morning biscuits, scones or other treats that they had on the resort.

I was lucky that I only had one reaction, which was completely my own fault. Normally we go to the buffet. I love going to the buffet because I can pick out all the plain meats, vegetables and fruits that they have. Unfortunately, we decided to go to one of the a la carts. Not only did I not ask what was in the beef dish but I also didn’t bring my glasses. I didn’t see the mushroom until it was too late. I thought that maybe I wouldn’t react any more. It had been five years since I’d had a mushroom. I was wrong. I was down and out for almost twenty hours. After that day it was back to the buffet for me and the rest of the trip was great!

Since this was my first day off since being back, I wanted to make myself some muffins. I do have a regular Morning Glory Muffin recipe, but I’ve been making these ones lately and they are great! They’re even egg free! I hope you enjoy them as much as I do!

Paleo-Morning-Glory Muffins

 

Paleo Morning Glory Muffins (Grain Free/ Gluten Free/ Dairy Free/ Vegan/ Refined Sugar Free/ Egg Free)

2 c. almond flour/meal

1/2 c. tapioca starch

1/4 c. ground flax

2 tsp. baking powder

1/2 tsp. baking soda

3 tsp. ground cinnamon

1/2 tsp. sea salt

1/2 c. each of chopped walnuts, raisins, and unsweetened coconut

2 c. grated carrots

1 c. grated apple

1/2 c. maple syrup (honey if desired if not vegan)

1/3 c. coconut oil

1/3 c. unsweetened apple sauce

Preheat oven to 400 degrees

In a medium sized bowl, whisk together almond flour, tapioca starch, flax, baking powder, baking soda, cinnamon, salt, walnuts, raisins, and coconut. Set aside

In a large bowl, stir together grated carrot, apple, apple sauce, coconut oil and maple syrup. Add in dry ingredients and stir until mixed thoroughly.

 

Scoop into greased muffin tins. Bake for 20-22 minutes or until toothpick comes out clean. Makes 12 muffins. Freezes well.

Paleo Morning-Glory Muffins

You may also enjoy:

Spiced Apple Grain Free Scones

Double Chocolate Zucchini Muffins

Healthy Banana Muffins

Shared On: Fat Tuesday , Waste Not Want Not, Allergy Free Wednesday, Gluten Free Wednesdays, Corn Free Everyday, Gluten Free Fridays, Real Food Recipes

 

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