Butternut Muffins - Gluten, Grain, Nut, Sugar and Dairy Free

I know that bread is the staff of life but I would argue that that includes muffins because  . . .  because, well, I basically eat muffins every day!  I can't manage bread too easily on my diet, because it is very difficult to make bread in the traditional sense with my restrictions.  But muffins?  

Give me muffins every day.  Even when I couldn't eat eggs I still made muffins constantly.  Love muffins! 

Butternut Muffins - Gluten, Grain, Nut, Sugar and Dairy Free 

1 c. of butternut squash puree (pumpkin works, if tolerated - we can not have pumpkin) 

3/4 c. honey 

8 eggs 

1/2 tsp. baking soda 

1/2 tsp. salt 

1 heaping tsp. cinnamon

1/4 tsp. nutmeg  

1/2 tsp. cloves 

1/2 tsp. ginger 

3/4 c. coconut flour 

For the butternut (or pumpkin) puree:  Cut open squash, scoop out seeds and strings, and roast, cut side up in 400* oven, with oil and salt sprinkled on top, for 1 hour.  When cools scoop out the squash, and blend in food processor until smooth and pureed. 

For the muffins:  Combine all ingredients.  Stir till well combined.  Let batter sit while preparing muffin pan, so the  flour can absorb all the liquid. Bake at 350* for 35-40 mins, until slightly browned.  

These freeze well, if you want to make lots and eat as needed.  

Enjoy! 

Recipe adapted from Comfy Belly.  Her recipes save me!!

Monster Muffins - Gluten and Dairy Free

 I was cracking up as I was trying to take pictures of these muffins.  I am NOT a food photographer and don't have any plans to become one.  And I for one feel like muffins, oddly enough, are really hard to photograph.  It is just me? And then . . . these muffins are GREEN!  HA! 

You'll just have to take my word for it that these are SUPER delicious, despite the pictures.  

The Hubby could not stop raving over them and then he snuck into the kitchen to eat more and more throughout the day, each time raving about them.  He even proclaimed them "The most delicious muffins you've ever made!" Or maybe it was "My favorite muffins of all you've made!" I can't quite remember.  Let's just say lots of accolades came my direction.  

 Trust the accolades, not the pictures.  

These are fantastic. And healthy.  And my kids think the green is cool.  

Monster Muffins for the win! 

 Monster Muffins - Gluten and Dairy Free 

2 egg 

4 ripe bananas 

1 1/2 c. rice milk 

1/2 c. olive oil 

1 1/2 c. honey 

4 tsp vanilla 

5 plus c. spinach 

*

4 c. GF flour 

4 tsp. baking powder 

1 tsp. baking soda 

1 tsp. salt 

2 heaping tsp. cinnamon 

2 c. blueberries 

Add egg, bananas, milk, oil, honey, and vanilla to blender.  Fill the rest of the blender with spinach to the top.  Blend until well combined. 

Mix dry ingredients in a bowl.  Add ingredient from the blender and mix until well combined.  Pour into lined muffin pan. 

Cook at 375* for 20-25 mins.  

YUM! 

 

Morning Glory Muffins - Gluten, Dairy, Oats, and Nut Free

I have a love-hate relationship with muffins.  

Love, love to eat them. 

HATE to clean up the mess my kids make every time they eat them. Why do kids make such a mess with just a muffin? I will never know. 

Alas, I make them often. Love wins every time. 

These are worth it.  They are really, really, yummy.  Like, really.   

Morning Glory Muffins - Gluten, Dairy, Oats, and Nut Free 

1/2 c. brown sugar

1 c. light (in taste) olive oil 

2 eggs 

1 1/2 c. milk of choice (I use rice milk) 

3 tsp. vanilla
5 Tbsp. ground flax 

2 1/2 c. gluten free flour 

4 tsp. baking powder 

2 tsp. pumpkin pie spice

1 tsp. cinnamon 

1 tsp. salt

3 large carrots, grated 

1 large apple, grated  

1 c. raisins 

Mix the brown sugar and olive oil in large bowl.  Add the egg, milk, vanilla and flax and mix well. Let rest while grating carrots and apples. Stir in the rest of ingredients, except carrots, apple, and raisins.  Fold in carrots, apples and raisins. Let batter stand for 5 mins more, to thicken, before cooking.  (If you can't manage this, skip it and it will still work.) 

Cook at 350* for 30 mins, until golden brown.  Cool thoroughly before eating, or they will fall apart a little.

Enjoy! 

Gluten Free Dairy Free Blueberry Muffins

 Time for a little breakfast, don't you think? How about a blueberry muffin?

 Gluten Free Dairy Free Blueberry Muffins

4 c. gluten free flour (white rice flour also works)  

1/2 c. sugar

2 Tbsp. + 2 tsp. baking powder

2 tsp. salt

4 eggs

2 c. milk of choice (I use coconut)

1/2 c. light olive oil (light in taste, not calories or fat)

2 c. (or so) blueberries (fresh or frozen works) 

Cinnamon and sugar, for the tops (if desired) 

Preheat oven to 425*.  Mix the dry ingredients (flour, sugar, baking powder, and salt)in one bowl.  Mix the wet ingredients (eggs, milk, and oil) in another. Add the wet to the dry and mix just until combined.  Fold in the blueberries. Fill each muffin cup about 2/3 full. Top with cinnamon and sugar, if desired. 

Cook for 15-20 mins until the edges are slightly browned.

Enjoy!