Gluten Free Banana Bread/Muffins

Katie Clover

1/3 cup melted coconut oil
1/2 cup maple syrup or honey
2 eggs
1 cup mashed bananas
1/4 cup milk or water
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1/2 tsp cinnamon
1 3/4 cup gluten free flour

Preheat oven to 325 degrees
Beat oil and honey, add egg, mashed banana and milk
Add baking soda, vanilla and cinnamon
Gradually add flour
Add mix ins
         Optional mix-ins - 1/2 cup choc chips, walnuts or pecans
Bake at 325 for 50-60 minutes for bread
          30-40 minutes for muffins

Carrot Banana Muffins

paleoplan.com

2 cups almond flour
2 tsp baking soda
1 tsp sea salt
1 Tbs cinnamon
1 cup dates, pitted
3 ripe bananas
3 eggs
1 tsp apple cider vinegar
1/4 cup coconut oil, melted
1 ½ cups carrots, shredded
¾ cup walnuts (or nuts of choice), finely chopped
muffin paper liners

Preheat oven to 350 degrees
In a large bowl, combine flour, baking soda, salt and
cinnamon.
In a food processor, combine dates, bananas, eggs,
vinegar and oil.
Add mixture from food processor to dry mixture in
the large bowl and combine thoroughly.
Fold in carrots and nuts.
Spoon mixture into paper lined muffin tins.
Bake at 350° for 25 minutes.


Number Of Servings:12 muffins

Gluten Free Pumpkin Muffins

http://freecoconutrecipes.com/glutenfree-pumpkin-muffins/

Servings: 12 muffins
Preparation time: 10 minutes

• 1/2 cup coconut flour
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon powder
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice/nutmeg
• 1/2 cup pumpkin puree
• 6 eggs (or 4 whole eggs and 2 whites…a good way to use up your egg whites)
• 1 teaspoon vanilla
• 1/2 cup coconut oil, melted
• 3/8 cup maple syrup (about 3 1/2 oz)
• pinch salt
• 1/4 cup chopped walnut pieces

Preheat oven to 400F. Grease a muffin pan or line with paper liners.

Sift together coconut flour and spices together.

Whisk remaining ingredients together (except walnuts) in a separate bowl until well mixed.

With a wooden spoon or whisk stir the flour mixture gradually into the pumpkin mixture so that no lumps remain.

Divide batter between 12 muffin cups. Sprinkle with walnuts.

Bake for 12 minutes or until toothpick inserted in center comes out clean. Do not over bake as the flour can burn easily. Frost with icing once cool (optional).

Cream Cheese Icing

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract

Combine all ingredients together into a small bowl. Beat with an electric mixer until well mixed and light and fluffy.

Paleo Lemon Poppy Seed Muffins

• http://www.paleonewbie.com/paleo-lemon-poppy-seed-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 of raw honey
• 1/4 cup fresh lemon juice, plus the zest of 1 lemon
• 3 eggs whisked
• 3 Tbsp coconut oil
• 1 tsp vanilla extract
Yield
• Makes about 10 muffins
• 
  

1. Preheat oven to 350-degrees F
2. In a small bowl, mix all the wet ingredients together
3. In a medium bowl, combine all the dry ingredients
4. Now pour the wet ingredients into the dry ingredients bowl, and stir into a batter
5. Let batter set for a few minutes, then stir it again
6. Grease a muffin tin or use muffin liners and fill each well or cup about two-thirds full
7. Bake about 15-20 minutes, or until a toothpick inserted into a muffin comes out clean
8. Serve and enjoy!