Carrot Muffins

Yield: 12 mini muffins

1/2 cup applesauce

3/8 cup flour (or whole wheat flour)

1/4 cup oats

1 egg

2 tbsp maple syrup

1/2 tsp cinnamon

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/2 tbsp coconut oil, melted (or butter)

1/2 cup grated carrots

1. Preheat oven to 350F. Grease a mini muffin pan and set aside.

2. In a medium bowl, combine all ingredients.

3. Scoop out tablespoon-sized portions into prepared muffin pan.

4. Bake for 10 to 12 minutes or until a toothpick comes out clean.

5. Let cool in the pan for 5 minutes and transfer to a wire rack to finish cooling. Let the muffins cool completely before serving.

https://www.yummytoddlerfood.com/healthy-carrot-cake-muffins/

Savory Vegetable Muffins

Yield: 20 mini muffins

1 egg

1/2 cup milk

1/4 cup oil (or melted butter)

1/2 cup shredded cheddar cheese

1/3 cup grated carrots

1/4 cup broccoli floret heads, finely chopped

1/4 cup corn kernels

1 cup flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp black pepper

1. Preheat oven to 350F. Grease 2 mini muffin pans and set aside.

2. In a medium bowl, whisk together the egg, milk, oil, and cheese in a bowl until combined.

3. Add in the vegetables and mix until incorporated.

4. Add in the dry ingredients (flour, baking powder, salt, and pepper) and mix just until incorporated. Do not over mix.

5. Scoop out tablespoon-sized portions into prepared muffin pans.

6. Bake for 12 minutes or until a toothpick comes out clean.

7. Let cool in the pan for 5 minutes and transfer to a wire rack to finish cooling. Let the muffins cool completely before serving.

https://feedingtinybellies.com/savory-vegetable-muffins

Pumpkin Muffins

Yield: 12

1 cup pumpkin puree

1/2 cup maple syrup

1/4 cup coconut oil, melted

2 eggs

1/4 cup almond milk (or any milk)

1 tsp vanilla extract

1 cup all-purpose flour

3/4 cup whole wheat flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

1/4 tsp salt

optional: 1/3 cup chocolate chips

1. Preheat oven to 350F. Line a muffin tin with liners.

2. In a large bowl, mix together pumpkin, maple syrup, coconut oil, eggs, almond milk, and vanilla.

3. In a separate large bowl, whisk together the flours, baking soda, spices, and salt.

4. Add dry ingredients to wet ingredients and mix until just combined.

5. Fold in the chocolate chips, if using.

6. Evenly divide batter between 12 muffin cups. Bake for 23 to 28 minutes, or until tester comes out clean or with just a few crumbs attached.

https://www.ambitiouskitchen.com/healthy-pumpkin-chocolate-chip-muffins/

Blueberry Muffins

Yield: 12 muffins

Muffins:

1 3/4 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/4 cup brown sugar

2 eggs, at room temperature

1/2 cup sour cream (or yogurt)

1 tsp vanilla extract

1/4 cup milk

1 cup blueberries, fresh or frozen

Streusel Topping:

1/3 cup brown sugar

1/4 cup walnuts, chopped

1 tsp cinnamon

1. Preheat oven to 400°F. Spray a 12-count muffin pan with nonstick spray or use muffin liners.

2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.

3. In a separate bowl, place the butter, granulated sugar, and brown sugar. Using a handheld or stand mixer, beat on high speed until smooth and creamy, about 2 minutes.

4. On medium speed, add the eggs one at a time, beating well after each addition.

5. Add in the sour cream and vanilla extract on medium speed until combined.

6. On low speed, add the dry ingredients and milk into the wet ingredients and beat until combined.

7. Using a spatula, gently fold in the blueberries.

8. Spoon the batter into liners, filling them all the way to the top.

9. In a small bowl, mix all of the streusel ingredients together. Top each muffin with streusel.>

10. Bake for 5 minutes at 400°F, then reduce the oven temperature to 350°F and bake for an additional 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

11 . Let cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

https://sallysbakingaddiction.com/blueberry-muffins/

Pumpkin Streusel Muffins

Yield: 12

Muffins:

1 cup pumpkin puree

3 eggs

1/3 cup coconut milk

1/3 cup coconut sugar

2 tbsp maple syrup

1 tsp vanilla extract

1 3/4 cups almond flour

1/4 cup tapioca flour (or arrowroot)

1 tbsp coconut flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp cloves

pinch of salt

Streusel:

3/4 cup almond flour

1/3 cup coconut sugar

1 tsp cinnamon

1/8 tsp salt

1/4 cup butter (or ghee or coconut oil), solid and chilled

1. Prepare the streusel first. Place all ingredients into a medium bowl. Use a fork to combine the butter with the other ingredients. Blend until a crumbly mixture forms, then refrigerate until ready to use.

2. Preheat oven to 350F. Line a muffin tray with parchment liners.

3. In a large bowl, whisk together the pumpkin puree, eggs, coconut milk, coconut sugar, maple syrup, and vanilla, until smooth and well combined.

4. In a separate bowl, blend the three different flours, baking soda, salt, cinnamon, ginger, and cloves, until well combined.

5. Stir dry ingredients into wet mixture. Mix until smooth and well combined.

6. Divide batter into muffin tray. Top each muffin generously with the chilled streusel.

7. Bake for 25 minutes or until a toothpick inserted near the center of one comes out clean.

8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

https://www.paleorunningmomma.com/paleo-pumpkin-muffins-cinnamon-streusel/

Banana Zucchini Muffins

Yield: 12 muffins

1 1/4 cup shredded zucchini (from 1 medium zucchini)

1 cup mashed banana (from 2 bananas)

3/4 cup cashew butter

1/4 cup maple syrup

2 eggs

1 tsp vanilla extract

2/3 cup coconut flour

1 tsp baking soda

1/4 tsp salt

1. Preheat oven to 350F. Line a muffin tin with muffin liners.

2. Squeeze shredded zucchini of excess moisture with a paper towel.

3. In a large bowl, add zucchini, banana, cashew butter, maple syrup, eggs, and vanilla. Mix until smooth and well combined.

4. Add the dry ingredients (coconut flour, baking soda, and salt) to the wet ingredients. Mix until combined.

5. Divide batter evenly between muffin cups. Bake for 22 to 27 minutes, or until toothpick comes out clean.

https://www.ambitiouskitchen.com/paleo-banana-zucchini-muffins/

Banana Blueberry Muffins

Yield: 12 muffins

3/4 cup almond flour

3/4 cup coconut flour

6 tbsp tapioca flour

6 tbsp granulated monk fruit sweetener (or granulated stevia)

1 1/2 tbsp cinnamon

1 1/2 tsp baking soda

3/4 tsp salt

3 eggs

1/2 cup coconut oil

3 tbsp almond milk

1 1/2 tsp vanilla extract

1 tsp apple cider vinegar

1 1/2 cup banana, mashed (about 3 large)

1 1/2 cups fresh (or frozen) blueberries

1. Preheat the oven to 350F. Line a cupcake pan with liners.

2. In a large mixing bowl, whisk together the dry ingredients (almond flour through salt).

3. In a medium mixing bowl, whisk the eggs, oil, milk, vanilla, and vinegar.

4. Stir the mashed banana into the wet ingredients.

5. Fold the blueberries into the dry ingredients until they are lightly coated.

6. Pour the wet ingredients into the dry/blueberry mixture and gently stir to combine, being careful not to crush the blueberries.

7. Divide the batter evenly between the prepared cupcake compartments.

8. Bake for 30 to 40 minutes, or until a tester comes out clean.

9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://acleanbake.com/banana-blueberry-muffins/

Chocolate Chip Muffins (stevia)

Yield: 12

2 1/2 cups all-purpose flour (or whole wheat flour)

1/4 cup powdered stevia

1 tbsp baking powder

1 tsp baking soda

pinch salt

1/4 cup coconut oil, melted

1/4 cup applesauce

2 eggs

1 cup almond milk

2 tbsp maple syrup

1 tbsp vanilla extract

1/4 cup chocolate chips

1. Preheat oven to 375F. Line a muffin pan with paper liners.

2. In a large mixing bowl, combine flour, stevia, baking powder, baking soda, and, salt. Whisk to combine.

3. In a separate mixing bowl, add the coconut oil, applesauce, eggs, almond milk, maple syrup, and vanilla extract. Whisk well.

4. Add the wet ingredients to the dry ingredients and whisk until combined.

5. Gently fold in chocolate chips.

6. Evenly distribute batter between muffin cups, filling them about 3/4 of the way full.

7. Bake for 15 to 18 minutes, until a toothpick comes out clean.

https://brihealthy.com/2017/03/whole-wheat-refined-sugar-free-chocolate-chip-muffins/

Blueberry Bran Muffins

Yield: 12

1 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1 tsp salt

3/4 cup Greek yogurt

1/4 cup coconut oil

1/4 cup olive oil

1/2 cup sugar

1/2 cup honey

2 eggs, lightly beaten

1 tsp vanilla extract

2 1/2 cups wheat bran

1 1/2 cups fresh blueberries

1. Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners.

2. In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.

3. In a large bowl, whisk together the yogurt, coconut oil, olive oil, sugar, honey, eggs, and vanilla.

4. Add the dry ingredients to the wet ingredients, stirring just until combined.

5. Gently stir in the wheat bran and blueberries until combined.

6. Scoop the batter into the muffin cups. Bake for 25 to 30 minutes, until the tops are golden brown and a cake tester comes out clean. Allow to cool for 5 minutes and serve warm or at room temperature.

https://www.foodnetwork.com/recipes/ina-garten/blueberry-bran-muffins-4720585

Coconut Matcha Muffins

Yield: 12

1/2 cup coconut flour

1/2 cup almond flour

1/2 tsp salt

1/2 tsp baking soda

3 tbsp matcha green tea powder

1/4 cup coconut sugar

3 eggs

1 egg white

1 tbsp maple syrup

1/2 cup unsweetened almond milk

2 tsp vanilla extract

1/2 cup shredded coconut

1/4 cup coconut oil, melted

1. Preheat oven to 350F. Line a 12 cup standard muffin tin with non-stick liners.

2. In a small bowl, whisk together the flours, salt, baking soda, matcha powder, shredded coconut, and coconut sugar.

3. In a separate, larger bowl, beat the wet ingredients until frothy.

4. Pour the dry ingredients into the wet and stir to combine.

5. Spoon the mixture equally into tins and bake for 20 to 22 minutes. Muffins are done when a toothpick inserted into the center, comes out clean.

http://www.thewheatlesskitchen.com/grain-free-matcha-coconut-muffins/

Blueberry Yogurt Muffins

Yield: 12

1 cup plain Greek yogurt

1/4 cup coconut oil, melted and cooled (or melted butter or olive oil)

1 egg

1/2 cup maple syrup

1 tsp vanilla extract

1/4 tsp almond extract, optional

1 tbsp almond milk

1 3/4 cups whole wheat pastry flour

1 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1 1/2 cups fresh blueberries

optional: 1/2 cup chopped walnuts

1. Preheat oven to 425F. Line a muffin tin with muffin liners.

2. In a large bowl, mix together the greek yogurt, oil, egg, maple syrup, vanilla extract, almond extract, and almond milk until smooth.

3. Add in whole wheat flour, baking soda, cinnamon, and salt. Mix until just combined.

4. Fold in blueberries (and walnuts if using).

5. Divide batter evenly into liners, filling 3/4 of the way full. Bake for 5 minutes, then reduce heat to 375F. Bake for 10 to 15 minutes more, or until toothpick comes out clean or with just a few crumbs attached.

https://www.ambitiouskitchen.com/healthy-blueberry-greek-yogurt-muffins/

Blueberry Almond Flour Muffins

Yield: 12

2 1/2 cup almond flour

1/2 cup coconut sugar

1 1/2 tsp baking powder

3 eggs

1/3 cup coconut oil, melted (or butter)

1/3 cup almond milk (or coconut milk)

1/2 tsp vanilla extract

3/4 cup blueberries

1. Preheat oven to 350F. Line a muffin tin with muffin liners.

2. In a large bowl, stir together almond flour, coconut sugar, and baking powder.

3. Add eggs, melted coconut oil, almond milk, and vanilla extract.

4. Fold in blueberries .

5. Spoon batter evenly among muffin cups. Bake for about 20 minutes, until the top is golden and an inserted toothpick comes out clean.

https://www.wholesomeyum.com/recipes/keto-low-carb-paleo-blueberry-muffins-recipe-almond-flour/

Coconut Turmeric Muffins

Yield: 10

6 eggs
1/2 cup coconut milk

1/3 cup maple syrup

1 tsp vanilla extract

7/8 cup coconut flour

1/2 tsp baking soda

2 tsp turmeric

1/2 tsp ginger powder

pinch salt and pepper

1. Preheat oven to 350F. Prepare a muffin tin with muffin liners.

2. In a large mixing bowl, combine eggs, coconut milk, maple syrup, and vanilla extract. Whisk until well combined and the eggs begin to bubble.

3. In a small bowl, sift together coconut flour, baking soda, turmeric, ginger powder, salt, and pepper.

4. Slowly stir the dry ingredients into the wet until the batter is smooth and thick.

5. Transfer the batter to a prepared muffin tin, dividing the batter evenly.

6. Bake for 25 minutes, or until slightly browned around the edges.

7. Remove muffins from the oven, and transfer to a wire rack to cool.


https://blog.paleohacks.com/coconut-flour-muffins/

Lemon Coconut Muffins

Yield: 12

1 1/4 cup almond flour

1 cup shredded unsweetened coconut

2 tbsp coconut flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

3 eggs

3 tbsp coconut oil

1/4 cup coconut milk

1/4 cup honey

1/3 cup lemon juice

zest of 1 lemon

1 tsp vanilla extract

1. Preheat oven to 350F. Line a muffin tin with paper liners.

2. In a medium bowl, combine all the dry ingredients.

3. In a separate bowl, mix all the wet ingredients together.

4. Pour the wet ingredients into the dry ingredients, and stir into a batter.

5. Let batter set for a few minutes, then stir again.

6. Fill muffin cups about three-quarters full.

7. Bake about 16 to 18 minutes.

http://www.paleonewbie.com/paleo-lemon-coconut-muffins-recipe

Banana Bread Muffin Tops

Yield: 12

2 large ripe bananas

1/2 cup medjool dates, pitted

1/4 cup coconut oil

1 tsp vanilla extract

1 tsp cinnamon

1 tsp baking powder

1/4 tsp salt

2 cups rolled oats, divided

1/4 cup chocolate chips

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.

2. To the bowl of a food processor, add the bananas, dates, coconut oil, and vanilla. Process until smooth.

3. Add the cinnamon, baking powder, and salt and process again until combined.

4. Add 1 1/2 cups of the rolled oats and process for 5 seconds, just long enough to roughly chop the oats.

5. Remove the blade and set aside. Stir in the remaining 1/2 cup rolled oats and the chocolate chips.

6. Spoon a large portion of dough (about 2 tablespoons for each) onto the parchment. Do not press down on the dough to flatten - leave it in a mound on the baking sheet.

7. Bake for 10 minutes, rotate the pan, and bake for another 7 to 9 minutes until golden brown on the bottom.

8. Let cool on the baking sheet for 10 minutes, then place on cooling rack to cool completely.

http://ohsheglows.com/2014/01/17/banana-bread-muffin-tops/

Blueberry Cornmeal Muffins

Yield: 12

2 tbsp flax seed meal
5 tbsp water 

1/4 cup unsweetened almond milk

1 tsp apple cider vinegar

1 1/2 tsp baking soda

2 tbsp maple syrup (or honey)

1/2 cup cane sugar (or coconut sugar)

1/4 cup olive oil

3/4 cup applesauce

1/4 tsp salt

1/2 cup almond meal

1 cup fine cornmeal

3/4 cup gluten-free flour

1 cup blueberries

1. Preheat oven to 350F. Line a muffin tin with paper liners, or lightly grease with coconut oil.

2. In a large bowl, combine ground flax and water and let rest for 5 minutes.
3. In a small bowl, combine almond milk with add apple cider vinegar and baking soda. Whisk to combine and set aside.

4. To the flax mixture, add maple syrup, sugar, and olive oil and whisk vigorously for 1 minute to dissolve sugar.

5. Add applesauce and salt and whisk to combine.
6. Add almond milk mixture and whisk again to combine.

7. Add almond meal, cornmeal, and flour and stir until just combined. The batter should be quite thick and scoopable.
8. Add blueberries and gently fold into the batter.

9. Scoop batter into muffin tins until almost full. There should the perfect amount for 12 muffins.

10. Bake for 25 to 28 minutes or until a toothpick inserted into the center comes out clean.

11. Let cool for 15 to 20 minutes in the pan. Then loosen with a butter knife and gently lift out. Let cool completely on a plate or cooling rack.

12. Can store at room temperature for several days. Freeze for long-term storage (up to 1 month).


http://minimalistbaker.com/1-bowl-blackberry-cornmeal-muffins/

Gluten-Free Banana Bread

Yield: 1 loaf (or 12-15 muffins)

3 ripe bananas

1 egg (or 1 chia or flax egg)

3 tbsp coconut oil, melted

1/2 cup organic cane sugar

3/4 tsp salt

1/2 tsp cinnamon
1 tbsp baking powder

3/4 cup unsweetened almond milk
3 tbsp maple syrup
1/2 tsp vanilla extract

1 1/4 cup almond flour

1 1/4 cup gluten free flour

1 1/4 cup rolled oats

1. Preheat oven to 350F. Line a 9x5-inch loaf pan with parchment paper (or line muffin tin with liners).

2. In a large bowl, mash bananas. Add egg, coconut oil, sugar, salt, cinnamon, baking powder, almond milk, maple syrup, and vanilla. Stir to combine.
3. Add almond flour, gluten free flour, and oats. Stir to combine.

4. Bake for 60 to 75 minutes. It should feel firm and be crackly and golden brown on top when done.

5. Let cool completely before cutting. Store leftovers in a covered container for up to a few days or freeze.


http://minimalistbaker.com/one-bowl-gluten-free-banana-bread/

Lemon Poppyseed Muffins

Yield: 16 mini muffins

1 1/4 cup almond flour

2 tbsp coconut flour

1 tbsp poppy seeds

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/4 cup fresh lemon juice

zest of 1 lemon

3 eggs whisked

3 tbsp coconut oil, melted

1/4 cup of raw honey

1 tsp vanilla extract

1. In a small bowl, mix all the wet ingredients together.

2. In a medium bowl, combine all the dry ingredients.

3. Pour the wet ingredients into the dry ingredients bowl, and stir into a batter.

4. Let batter set for a few minutes, then stir again.

5. Grease a muffin tin or use muffin liners and fill each about two-thirds full.

6. Bake about 15-20 minutes, or until a toothpick inserted into a muffin comes out clean.