gluten free muffins

Gluten-Free Cinnamon Chia Banana Muffins

Servings: 12
Preparation Time: 30 min total

Ingredients:
1/2 cups coconut flour
2 tablespoons chia seeds
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon Himalayan salt
2 tablespoons collagen powder
3 very ripe bananas
2 eggs
1/4 cup honey
2 tablespoons Gold Label or Pure Coconut oil*
1 teaspoon vanilla extract
1/4-1/3 cup shredded coconut and/or chopped walnuts or pecans (optional)

Directions:

Preheat oven to 350°

Line a muffin tin with baking cups.

Mix coconut flour, chia seeds, cinnamon, baking powder, baking soda, salt, and collagen powder together in a bowl.

Mash bananas thoroughly and beat together with eggs, honey,vanilla and coconut oil*.

Combine wet and dry ingredients and divide evenly among baking cups.

Bake for approximately 16-20 minutes, until they look set and a toothpick comes out clean.

Allow to cool slightly and serve warm with grass fed butter.

Keep well in an airtight container in the fridge, or freeze extras for later.

Great for school lunches! So delicious that you’ll need to make a bunch to have any extra though! :-)

*Make sure your ingredients are room tempurature, add your coconut oil last, and combine well to avoid having your coconut oil solidifying.

**Gold Label Coconut Oil will give you a robust punch of a coconut flavor, whereas Pure Coconut Oil will be tasteless. Choose and enjoy!

Lydia Bryant from Salem, Virginia won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Apple Almond Cinnamon Oatmeal Muffins

photo by recipe author

Servings: 18
Preparation Time: 30 minutes

4 cups chopped organic apples
4 cups rolled oats
1/2 cup coconut flour
4 teaspoon baking powder
2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup coconut oil, plus more for greasing muffin tin
8 eggs
1 cup milk or non-dairy milk*
1 teaspoon almond extract

Preheat oven to 350° F.

Grease 18 muffin cups with coconut oil.

Combine all dry ingredients and all wet ingredients separately. Then combine the wet with the dry.

Fill muffin cups halfway and bake for 20 to 25 minutes.

Top freshly baked muffins with a little maple syrup or raw honey, if preferred.

*Home Made Coconut Cashew Milk – recipe here. Homemade Coconut Milk – recipe here.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

Lemon Tarragon Coconut Flour Muffins

photo by recipe author

Servings: 6 mini muffins
Preparation Time: 20 minutes

3 pastured eggs, room temperature
2 tablespoons coconut oil, melted
1/2 cup coconut milk*
1/4 cup + 2 tablespoons coconut flour
1/4 teaspoon non-aluminum baking powder
1/4 teaspoon salt
1 fresh lemon, juiced
1 tablespoon fresh tarragon, finely chopped

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Preheat oven to 400° F. Line a muffin tin with 6 paper liners.

Whisk together eggs, coconut oil, and coconut milk. Sift in coconut flour and baking powder. Add seasonings and stir again.

Spoon batter equally into muffin liners. Bake for 10 minutes then rotate muffin tin. Bake an additional 5-10 minutes, until the edges of the muffins begin to brown.

Ashley from Colorado Springs, CO won $50 for this recipe and photo! Submit your recipes here!

Gluten and Dairy Free Chocolate Chunk Muffins

photo by recipe author

Servings: 12
Preparation Time: 45 minutes

3/4 cup coconut flour
1/4 cup organic whole cane sugar
1 teaspoon baking soda
1/8 teaspoon salt
4 or 5 ounces organic and dairy-free dark chocolate bar, roughly chopped
1/2 cup organic ghee, melted (or grass-fed butter, if not making dairy-free)
1 cup coconut milk*
6 eggs
1 teaspoon vanilla extract
Coconut Cream Concentrate, melted (optional topping)

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Preheat oven to 350° F.

Grease a 12-cup muffin tin with coconut oil, or use paper liners.

In a large mixing bowl, sift together the coconut flour, sugar, baking soda, and salt. Add the chocolate chunks and stir well.

In a separate bowl, whisk together the melted ghee (or grass-fed butter), coconut milk, eggs and vanilla extract.

Combine the wet and dry ingredients and stir until mixed well. Divide batter evenly into the muffin cups.

Place in the oven for 25-30 minutes, or until done in the center. Let cool in pan before removing.

If desired, drizzle each muffin with melted coconut cream concentrate after muffins have completely cooled.

Sheri from Avon, IN won $50 for this recipe and photo! Submit your recipes here!

Gluten Free Banana Chocolate Chip Muffins

photo by recipe author

Servings: 12
Preparation Time: 15 minutes

2 cups rolled oats
1/4 cup coconut flour
2 teaspoons baking powder
pinch salt
4 eggs
1 cup milk
1/4 cup coconut oil
1/4 cup maple syrup
2 ripe bananas, mashed
1/2 cup chocolate chips

Preheat oven to 350° F.

Grease 12 muffin cups with coconut oil.

Mix oats, coconut flour, baking powder, and salt.

In a separate bowl mix eggs, milk, coconut oil, maple syrup, and bananas. Combine the wet ingredients into the dry ingredients, and stir in chocolate chips.

Divide evenly into 12 muffin cups. Bake for about 25 minutes.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

Gluten Free Coconut Flour Pumpkin Muffins

photo by recipe author

Servings: 12 muffins
Preparation Time: 30 minutes

Wet:

6 eggs
1 cup pumpkin puree
1/4-1/2 cup Heavenly Sugar
1/3 cup coconut oil, melted
1 1/2 teaspoons apple cider vinegar
2 teaspoons vanilla extract

Dry:

1/2 cup Tropical Traditions Coconut Flour, sifted
1 teaspoon baking soda
1-2 tablespoons pumpkin pie spice or ground cinnamon
one bag chai tea, opened and contents emptied

Optional toppings:

sprinkled sugar
sprinkled chopped nuts

Preheat oven to 350° F.

Mix all wet ingredients in a large bowl and whisk until well combined.

Measure dry ingredients in a small bowl and stir. Pour dry ingredients into large ingredients and stir thoroughly.

Measure into greased muffin pan and bake until tops are golden brown and a toothpick inserted in the center of a muffin comes out clean, about 15-20 minutes.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Chocolate Zucchini Muffins

photo by recipe author

Servings: 12
Preparation Time: 10 minutes

1 1/2 cups almond flour
1/2 cup coconut flour
1/2 cup cocoa powder
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups zucchini
1/4 cup melted coconut oil, plus a little more to coat muffin pan
1/2 cup raw honey
1/2 cup chocolate chips, optional

Preheat oven to 350° F.

Grease muffin pan with coconut oil.

Combine dry ingredients. In a separate bowl, mix zucchini, coconut oil and raw honey. Stir in chocolate chips, if using. Combine dry and wet ingredients together.

Divide into muffin pan. Bake for 20 minutes.

Kelly from Monterey, CA won $50 for this recipe and photo! Submit your recipes here!

Gluten Free Cheese, Chive and Onion Muffins

photo by recipe author

Servings: 6 muffins
Preparation Time: 15 minutes

4 eggs
1/4 cup butter, melted
1/4 cup water
1/4 teaspoon salt
1/3 cup coconut flour
1/2 teaspoon baking soda
1/4 cup grated parmesan cheese
1/3 cup grated cheddar cheese
2 tablespoons fresh chives, chopped
3-4 spring onions, chopped
1/4 teaspoon white pepper

Preheat oven to 400° F.

Mix eggs, butter, water and salt and combine well. Add coconut flour and baking soda and blend until smooth with no lumps. Add the parmesan cheese, cheddar cheese, chives and spring onions and mix well. Add pepper to taste.

Line a muffin tin with muffin cups and spoon the mixture into them. Sprinkle on some grated cheese, if desired. Bake for 12-15 minutes until golden and toothpick comes out clean.

Angela from St. George, Barbados won $50 for this recipe and photo! Submit your coconut recipes and photos here!