Peanut Butter Muffins

 1 3/4 c. flour

1/2 tsp. salt

2 tsp. baking powder

3/4 c. sugar

1 c. creamy peanut butter

1/3 c. oil

1 egg

1 c. milk/water

1 c. chocolate chips, opt.

Mix together the dry ingredients, then add in the wet ingredients and mix thoroughly. Stir in the chocolate chips, and pour into 12 greased muffin cups. Bake at 400 degrees for 15-18 mins. Allow them to cool slightly before serving.

Chocolate Banana Muffins

1 c. + 2 T. whole wheat flour

1/4 c. cocoa

1/4 tsp. salt

1 1/4 tsp. baking powder

1/2 tsp. baking soda

(2 scoops of collagen powder, if desired)

1/4 c. oil

1/4 c. milk/water

1 tsp. vanilla

1 c. mashed bananas (about 3 bananas)

1/3 c. brown sugar (or coconut sugar)

1/2 c. chocolate chips 

Combine dry ingredients in a large bowl, then add the wet ingredients, plus the chocolate chips. Use hand mixer to thoroughly combine everything together. Pour dough into 12 muffin cups. Bake at 425 degrees for5 mins, then lower the temperature to 350 and bake for an additional 15 mins.

Blueberry Muffins

3/4 c. brown rice flour
1/2 c. gluten free flour
1/2 c. tapioca flour
1/2 c. sugar
1 1/2 tsp. cream of tartar
3/4 tsp. baking soda
1/2 tsp. salt
1/4 c. butter
1 egg
1/2 c. water or milk
1 c. blueberries

Combine the dry ingredients together, then add the wet ingredients and mix until just moistened. Fold in the blueberries. Divide among 12 muffin cups and bake at 400 degrees for 15-20 mins.

Yum!

Peanut-butter Banana Muffins

1 c. peanut butter
2-3 bananas
2 eggs
1 tsp. vanilla
2 T. honey
1/2 tsp. baking soda
1 tsp. vinegar
1/4 c. chocolate chips, opt.

Blend all ingredients together. Pour batter into muffin tin. Bake at 400 degrees for 15 mins, or 10 mins for mini-muffins.

Pumpkin Muffins

2 1/2 c. oatmeal flour
1 g.f. flour blend
4 tsp. baking powder
1 1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. oil
1 1/2 c. honey
4 eggs
1 can (2 c.) pumpkin puree

Combine dry ingredients. Add wet ingredients and stir until smooth.  Pour batter into 24 greased muffin tins. Bake for 35-40 mins at 350 degrees.

Peleo "Cornbread" Muffins

1/2 cup coconut flour
1/2 cup coconut oil or melted butter
4 eggs
2 Tbs. unsweetened applesauce
2 Tbs. raw honey
1/2 tsp. baking soda
2 tsp. apple cider vinegar

Preheat the oven to 350. Grease muffin pan. Mix together the coconut flour and oil until smooth, then beat in the eggs until smooth. Add the remaining ingredients and stir well.
Divide between the prepared cups and bake about 20 minutes, until a toothpick comes out clean and the top springs back when lightly pressed.
From:  http://empoweredsustenance.com/paleo-cornbread-muffins/

I love this lady's recipes! These have the taste and feel of a "normal" muffin.

Cinnamon Muffins

1/3 c.oil
2/3 c. sugar
2 eggs
1 1/2 tsp. vanilla
1 1/2 c. G.F. flour*
1/2 tsp. xanthan gum
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cream of tartar
1/2 c. sugar
1 1/2 tsp. cinnamon
1/2 c. milk
1 T. vinegar
cinnamon sugar

Blend wet ingredients (except the milk), then add dry ingredients and mix well.  Add the milk and beat until smooth.  Spoon batter into 12 muffin cups and sprinkle with cinnamon sugar.  Bake at 350 degrees for 15-18 mins.

So yummy and so easy.

*Jule's Mix works really well.

Apple Cinnamon Muffins

1/3 c. oil
1 tsp. cinnamon
1/2 tsp. salt
1/2 c. sugar
1 c. applesauce
1/2 c. toasted quinoa flour or brown rice flour
1 c. oat flour
1/2 c. tapioca starch
1/2 tsp. baking soda
1/2 tsp. cream of tartar

Combine all ingredients and mix for 3 minutes. Pour into muffin cups and bake at 350 degrees for 20-22 mins.

Sprinkle with cinnamon sugar before baking  if you want to serve it as a dessert.

Banana Quinoa Muffins

1-2 bananas, mashed
2 T. oil
1 /4 c. sugar or honey
1 tsp. vanilla
1 egg
1/8 tsp. vinegar
1/2 c. tasted quinoa flour*
1/4 c. tapioca starch
1/2 tsp. guar gum
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1/4 c. nuts or seeds

Mix wet ingredients together. Add dry ingredients and stir until well blended.  Spoon the batter into 9 greased muffin cups/cups with paper liners. Bake at 375 degrees for 15 mins.  Cool 10 mins before serving.

*To toast quinoa, put it in a baking dish and place in preheated oven at 300 degrees. Bake 10 mins. Stir, then bake another 10 mins. Remove from oven and allow to cool, then grind into a flour.

Delicious and soooo healthy!

Hamburger Buns &/or English Muffins

1/2 c. brown rice flour or sorghum flour
1/2 c. potato starch
1/2 c. tapioca starch
2 tsp. baking powder
2 tsp. sugar
1/2 tsp. xanthan gum
1/2 tsp. salt
2 eggs
1/3 c. oil
1/2 c. milk
Sesame seeds, optional

Thoroughly mix the first seven dry ingredients into a large bowl. Add wet ingredients and mix until just combined.

Place three rounded tablespoons onto cookie sheet for each bun. Leave a space of about 2 inches between each bun to ensure that each bun has some room to spread while baking. Bake at 400°F for 15 minutes, or until lightly browned.

For hamburger buns: sprinkle with sesame seeds just before baking.

Quick, easy, tasty, and rises beautifully.

Oat Bran Muffins

2 1/2 c. oat bran
1/4 c. brown sugar
1/4 c. nuts/seeds
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1 c. milk
2 T. oil

Stir together dry ingredients. Add wet ingredients and stir til just moistened. Spoon battter in to lightly greased or paper-lined muffin cups 3/4 full. Bake at 400 degrees for 15 mins.

Easy, delicious and healthy!

Millet and Flax Muffins

1/2 c. ground millet
1/4 c. brown rice flour
1/4 c. ground flax seeds
2 tsp. baking powder
2 T. sugar
1 egg
1/2 c. milk
2 T. applesauce

Mix together all the dry ingredients, then stir in the wet ingredients. Spoon batter into 9 muffin cups. Bake at 350 degrees for 20 mins.

Great with any chicken dish. Delicious drizzled with honey.

Yummy Doodle Muffins

1/2 c. millet grits
1/2 c. brown rice flour
1/4 c. potato starch
2 tsp. baking powder
1 tsp. cinnamon
1/4 c. sugar
2 eggs
1 c. applesauce (unsweetened)
2 T. oil
1 tsp. vanilla extract
1 c. dried fruit, chopped into small pieces (apricots, cherries, cranberries, etc.)
1 c. nuts, optional

Mix together dry ingredients, then add wet ingredients and stir until combined. Spoon batter into muffin cups with paper liners. Bake at 350 degrees for 20-25 mins. Cool 5 mins in pan, then transfer to rack to finish cooling.

These really are yummy! We call them cupcakes rather than muffins at our house because they really taste more like a dessert.

Sweet Potato Muffins

2 c. sweet potato or pumpkin puree (1 can)
2 c. quick oats
2 c. oatmeal flour (I think this would turn out fine using any gluten-free flour.)
1 T. baking powder
1 tsp. baking soda
1 c. milk/water
2 T. vinegar
2/3 c. oil
1 - 1 1/2 c. brown sugar
2 tsp. cinnamon
1 tsp nutmeg

Combine all in bowl and mix thoroughly. Distribute batter into two muffin pans, and sprinkle with streusel topping or cinnamon & sugar if desired. Bake at 350 degrees for 30 mins.

Moist and delicious!

Streusel Topping:

4 T. melted butter
1/2 c. brown sugar

Mix together and spoon over muffins.