Banana Oat Blender Muffins (Gluten and Refined Sugar Free Options)

Muffins are a common breakfast or snack item around here.  I like how they can be quick and easy to make.  They are also easy to adapt to include variety of ingredients.  This recipe is definitely a simple one.  I like it more as a base and can be adapted with other spices, fruits, nuts or shredded vegetables. 

Ingredients

• 2 cups oats (regular or gluten free)
• 3 ripe bananas
• 1/4 cup grapeseed oil
• 2 eggs
• 1/2 cup organic greek, non dairy or regular yogurt
• 3 tablespoons honey or maple syrup
• 1 1/2 teaspoons baking powder
• 2 tablespoons flax seeds
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• toppings or fillers: chocolate chips, blueberries, nuts, coconut, dried fruit, zucchini/carrots?

Directions

1. Preheat oven to 350 F and prepare muffin tray.
2. Combine all ingredients into blender except if you want whole pieces of nuts, fruits, etc.  Add those in after blending.
3. Blend until batter is smooth.
4. Add your additional fillers if desired and stir.
5. Pour into muffin tray 3/4 full.
6. Bake for 20-25 minutes or until inserted toothpick comes out clean.
7. Enjoy!

Carrot Apple Spice Muffins (Gluten and Refined Sugar Free)

Perhaps these are more of a fall muffin but we had the ingredients handy and were looking for snacks to take along to the beach or to grab for quick breakfasts.  These are full of flavour and have some added protein to help keep you full.

Ingredients

• 1/2 cup grapeseed oil 
• 1 shredded apple
• 3 shredded carrots (1 1/2 cups)
• 3 eggs
• 1/3 cup raisins (optional)
• 2 teaspoons gluten free vanilla 
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon ginger
• 1/2 cup palm or coconut sugar (add another 1/4 cup if you prefer a sweet muffin)
• 1/4 cup chickpea flour
• 1/3 cup coconut flour
• 1/2 cup sorghum flour
• 1/3 cup arrowroot starch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon psyllium husk
• 1/2 teaspoon sea salt

Directions

1. Preheat oven to 350 F and prepare muffin tray.
2. In a large size bowl add all the wet ingredients including the carrot, apple and raisins.
3. In a medium size bowl add all the dry ingredients.
4. Stir the dry ingredients into the wet ingredients. Stir just until combined.
5. Scoop into muffin tray and bake for 20-25 minutes or until golden brown.

• 
  

Apple Spice, Red Fife Muffins (Dairy, Egg and Refined Sugar Free)

I have been exploring some new grains in my baking.  One that my daughter has used in a previous recipe Blueberry, Cranberry Red Fife Muffins.  Organic Red fife flour Canada's heritage wheat flour, which was introduced to in the 1840's.    It is a gluten grain, however it is much lower in gliadin (a protein present in wheat gluten) which makes this flour much easier to digest for those with gluten sensitivities.  I have been told this the only wheat some people can eat.  

Red Fife flour has not been altered by synthetic compounds, chemicals or GMO's. We enjoy its flavour and find it be a great flour for breads and hearty muffins.  It is definitely a great compliment to the apple and spices in these muffins.  We enjoyed these for breakfast or as a snack with a cup of tea!

 

Ingredients (makes about 9 muffins)

• 3/4 cup organic red fife flour
• 1/3 cup chickpea flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 tablespoon psyllium husk
• 3/4 tablespoon flax seed in 3 tablespoons water and let sit for 2 minutes (flax egg)
• 1 cup shredded or chopped apple (1 medium size apple)
• 1/3 cup grapeseed oil
• 1/2 tablespoon apple cider vinegar
• 1/2 cup honey or maple syrup
• 1 teaspoon vanilla

Directions

1. Preheat oven to 350 F and prepare muffin tray.
2. In a large bowl add all the dry ingredients.
3. A medium size bowl add all the wet ingredients including the apple.
4. Stir to combine and then add the wet ingredients into the dry and stir to fully combine.
5. Scoop into muffin tray and bake for 20-25 minutes or until golden brown.

Blueberry, Cranberry, Red Fife Muffins (Dairy, Egg, Refined Sugar Free)

My oldest daughter wanted to create her own recipe.  She decided she wanted to make muffins.  One of her favourite muffins is blueberry and she wanted to add in cranberries as well.  Since she has a low tolerance to eggs, these muffins are also egg free.  I am so proud of her for creating this recipe, primarily on her own and for even typing it up for me ;)

We used an organic red fife flour.  Red fife flour Canada's heritage wheat flour, which was introduced to in the 1840's.  Although this is a gluten grain it has not been altered by synthetic compounds, chemicals or GMO's.   Red Fife is much lower in gliadin (a protein present in wheat gluten) which makes this flour much easier to digest for those with gluten sensitivities.  I have been told this the only wheat some people can eat.  We enjoy its flavour and find it be a great flour for breads and hearty muffins.  We hope you give it a try!

Ingredients (makes 8-10 muffins)

• 1/2 teaspoon of baking soda
• 1 teaspoon of baking powder
• ¼ teaspoon of sea salt
• 1 ½ cups of red fife flour
• ½ a cup of maple syrup
• 2 chia eggs (1 tablespoon ground chia + 3 tablespoons water =1 chia egg)
• ⅓ of a cup of grape seed oil
• 1 teaspoon of vanilla
• ½ cup blueberries
• ½ cup cranberries

My Little Baker

Directions

1. Preheat oven to 350 F and prepare muffin tray.
2. In a large bowl add all the dry ingredients including the blueberries and the cranberries.
3. A medium size bowl add all the wet ingredients and stir to combine.
4. Combine the wet ingredients into the dry and stir to fully combine.
5. Scoop into muffin tray and bake for 20-25 minutes or until golden brown.

Chocolate Nut Butter Banana Muffins (Dairy, Gluten and Refined Sugar Free)

We seem to be eating less bananas which means my freezer collection has been growing.  I wanted to make a heartier muffin with some additional protein.  This recipe turned out really well and was enjoyed by our family as well as our friends.  I hope you enjoy as well.  To make this school friendly make sure you use a nut free milk as well as sunflower seed butter.

Ingredients

• 1/3 cup non dairy milk
• 1 teaspoon apple cider vinegar
• 3 mashed very ripe bananas
• 1/3 cup grapeseed oil
• 1/3 cup peanut, almond, cashew, hazelnut or sunflower seed 
• 2 eggs
• 1 teaspoon gluten free vanilla 
• 1/2 cup palm sugar
• 1/3 cup chickpea flour
• 1/3 cup buckwheat flour
• 1/3 cup cocoa powder
• 1/3 cup sorghum flour
• 1/3 cup tapioca starch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon psyllium husk
• 1/2 teaspoon sea salt
• 1/4 cup dark chocolate chips (optional)

Directions

1. Preheat oven to 350 F and prepare muffin tray.
2. In a small bowl combine milk and apple cider vinegar
3. In a medium size bow blend bananas, oil, nut butter, eggs and vanilla.
4. Combine all remaining dry ingredients into a large mixing bowl.
5. Add milk, vinegar and banana mixture to the flour mixture.  Stir just until combined.
6. Pour into muffin cups and bake 20-25 minutes or until inserted toothpick comes out clean.
7. Store in airtight container.

Cranberry Almond Muffins (Dairy, Gluten/Grain and Refined Sugar Free)

I tend to only think about cranberries when pairing them with turkey in a sauce, however these little fruits are quite delicious and a powerful form of antioxidants.  I really enjoy the combination of cranberry and almond in these muffins.  I didn't make these very sweet so if you prefer a sweeter muffin you may want to increase the sweetener.

Ingredients (makes 10-12 muffins)

• 1 cup ground almonds/almond flour
• 1/4 cup coconut flour
• 1 tablespoon psyllium husk
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 3 eggs
• 1 teaspoon gluten free almond extract
• 1/4 cup water 
• 1/3 cup honey or other natural sweetener
• 3-5 drops liquid stevia
• 1/3 cup grapeseed oil
• 1/3 cup fresh cranberries

Directions

1. Preheat oven to 325 F and prepare muffin pan.
2. In a mixing bowl combine eggs, vanilla, oil, water, stevia and honey.
3. In a separate bowl, combine almond flour, coconut flour, psyllium husk, sea salt and baking soda.
4. Add flour bowl to egg mixture stir just until blended. Fold in cranberries to the mixture or scoop batter into muffin pan and then add the cranberries on top.
5. Bake 20-25 minutes or until inserted toothpick comes out clean.

Coconut Banana Quinoa Muffins (Dairy, Gluten/Grain and Refined Sugar Free)

What to do with overripe bananas?  If you are like me, you end up putting them in your freezer to use in baking...someday.  If you are even more like me, you will get an army of frozen overripe bananas in your freezer.  Here is a solution, and one without grains or starches.  I love this recipe as it has tonnes of protein, giving your body lots of energy for the day.  These muffins make a great snack (even safe for school) or a great breakfast.

Ingredients

• 1/2 cup coconut flour
• 1/2 cup cooked quinoa (just under a 1/4 cup uncooked quinoa)
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 teaspoon cinnamon (optional)
• 5 eggs
• 1/4 cup coconut oil
• 3/4 cup maple syrup
• 1 teaspoon gluten free vanilla
• 3 ripe bananas (mashed)

Directions

1. Preheat oven to 350 F and prepare muffins pan.
2. In a blender or using an immersion blender combine all ingredients and puree until smooth.
3. Pour into prepared muffin pans about 3/4 full.
4. Bake for 20-25 minutes or until inserted toothpick comes out clean.
5. Store in airtight container in the fridge.

Cinnamon Grain Free Muffins (Dairy, Gluten/Grain and Refined Sugar Free)

I love these muffins for breakfast.  They are high in protein, taste awesome and keep well in the fridge.  They are filling enough to keep you going for the morning.  I used a ground almond meal but I am sure you can use almond flour with perhaps a little less milk.

Ingredients (makes about 10 muffins)

• 1 cup almond meal
• 1/4 cup coconut flour
• 1 tablespoon ground chia or flax seeds
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 2 eggs
• 1/2 teaspoon gluten free vanilla
• 1/3 cup coconut or grapeseed oil
• 1/4 cup dairy free milk (I used coconut)
• 1/3 cup maple syrup or other natural sweeteners

Directions

1. Preheat oven to 350 F and grease or line muffin tins.
2. In a large bowl combine almond meal, coconut flour, ground chia, salt, baking soda and cinnamon.
3. In a small bowl combine eggs, vanilla, oil, milk and sweetener.
4. Add egg mixture to large bowl and mix until fully combined.
5. Fill tins 3/4 way full.  Bake for 30 minutes or until inserted toothpick comes out clean.

Toddler Friendly Banana Muffins (Dairy, Egg, Grain/Gluten and Sugar Free)

My little niece is coming next week so I thought I would come up with some mini muffins that would be safe and appropriate for her to eat.  These muffins are great for little ones as they are dairy, grain and egg free.  The apple sauce works well as a light sweetener if you prefer.  I look forward to creating these with different fruits as well.

Update: I have recently tweaked this recipe I think for the better but do let me know. (August 2012)

Ingredients (makes 24-36 mini muffins)

• 1 1/4 cup buckwheat flour
• 1/2 cup tapioca starch
• 1/2 teaspoon sea salt
• 1/2 teaspoon guar gum or xanthan gum
• 1/2 teaspoon baking soda
• 1 teaspoon gluten free vanilla
• 1 teaspoon apple cider vinegar
• 1/4 cup melted coconut oil or grapeseed oil
• 3 ripe bananas
• 1 tablespoon egg replacer, or 1 flax or chia egg
• 1/2 cup apple sauce or other natural sweeteners

Directions

1. Preheat oven to 375F and grease or line muffin cups, I used mini muffin cups.
2. In a large bowl combine all dry ingredients (first 5 ingredients)
3. Purée bananas, vanilla, oil, egg replacer, apple sauce and add to the dry ingredients.
4. Gently stir just until combined.
5. Fill muffin cups 3/4 full.  Bake for 20-25 minutes for large muffins and 12-15 for mini muffins or until an inserted toothpick comes out clean.

Pumpkin Muffins (Dairy, Gluten and Sugar Free)

These muffins are very light and extremely tasty.  I used walnuts however pecans would compliment the pumpkin just as well.

Ingredients

• 1/3 cup unsweetened almond milk or non dairy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup sorghum
• 1/2 cup chick pea flour
• 1/2 cup tapioca starch
• 1/2 teaspoon baking soda
• 1 teaspoon gluten free baking powder
• 1/2 teaspoon guar gum or xanthan gum
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 2 eggs
• 1/3 cup melted coconut oil 
• 1/2 cup maple syrup or other natural sweeteners (or more depending on desired sweetness)
• 1 cup cooked pumpkin
• 1/2 cup walnuts (optional)

Directions

1. Preheat oven to 350F, grease muffin cups or use liners.
2. In a small bowl, mix apple cider with milk and let sit for 5 minutes.
3. In a large bowl mix all dry ingredients including nuts.
4. In a medium size bowl beat eggs, milk, oil, maple syrup and pumpkin.
5. Gently stir wet ingredients into the dry ingredients just until combined.
6. Bake for 20-25 minutes.

Coconut Almond Muffins (Dairy, Gluten and Refined Sugar Free)

Coconut is not only great in taste but is an excellent source of Lauric Acid which is a type of fat that is quickly burned and turned into energy.  Coconut can help your body increase it's metabolism.  I have also recently learned that coconut is also a "gut healer."  It has anti-bacterial and anti-fungal properties that help cleanse your digestive system.  Enjoy the coconut in these muffins.

Ingredients

• 1 cup brown rice flour or almond flour
• 3/4 cup unsweetened almond milk
• 1/2 cup tapioca flour
• 1/4 cup potato flour
• 1 cup unsweetened coconut
• 1 teaspoon guar gum or xanthan gum
• 1 1/2 teaspoon gluten free baking powder
• 1/2 teaspoon sea salt
• 2 lightly beaten eggs
• 1/2 cup honey or maple syrup
• 1 teaspoon alcohol free almond extract
• 1/3 cup coconut oil* or grapeseed oil

Directions

1. Preheat oven to 375F. Grease muffin cups or use liners.
2. In a medium sized bowl soak brown rice flour with all liquids (this will reduce a gritty texture.)
3. In a large bowl combine all dry ingredients.
4. Add wet ingredients to the dry and gently mix just until blended.
5. Pour into muffins cups and bake for 20-25 minutes.

* when using coconut oil be warned that the muffins will get hard if placed in a really cool environment