Banana Muffins (no sugar, no gluten)

4 bananas (ripe)
4 eggs
1/2 cup almond butter
4 Tbsp coconut oil
1/2 cup coconut flour
1 Tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp vanila
** chocolate chips (optional)

Place bananas, eggs, almond butter and coconut oil in your blender (we use our VitaMix).  Mix well.

Add in coconut flour, cinnamon, baking soda, baking powder and vanilla and mix well.

** If you are adding chocolate chips then stir them in at this point.

Pour batter into lined muffin cups and bake at 350 degrees until toothpick comes clean.  These are our "newest" family favourite banana muffin!

Quinoa Chocolate Cupcakes (no sugar, no gluten)

*gluten-free, naturally sweetened

2 cups quinoa (cooked)
1/3 cup almond milk
4 eggs (I use flax eggs)
1 tsp vanilla
3/4 cup coconut oil (melted)
1 cup agave (or honey)
1/2 cup brown rice syrup
1 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda

In a food processor place the quinoa (cooled slightly) along with the milk, eggs, vanilla and coconut oil.  Process until smooth.

Add the honey and brown syrup, cocoa, baking powder and soda.  Puree again.

Pour mixture into 24 muffin tins.

Bake at 350 for 25 minutes or until a toothpick comes out clean.

Alternately bake in 2 x 8" round cake pans at 350 for 40-45 minutes.

Marvelous Muffins

Dry ingredients
2 cups (500 mL) spelt flour (or whole wheat)
1 cup (250 mL) ground flaxseed
2 tsp (10 mL) baking powder
1/2 tsp (2.5 mL) baking soda
2 tsp (10 mL) cinnamon
1 tsp (5 mL) allspice

Wet ingredients
1/2 cup (125 mL) banana
1/2 cup (125 mL) zucchini
1/3 cup (75 mL) grape seed oil
1 cup (250 mL) milk or milk substitute
1/4 cup (60 mL) blackstrap molasses
1/4 cup (60 mL) maple syrup or honey
1/2 cup (125 mL) dates

Preheat oven to 375°F (190°C) and prepare a 12-muffin pan.

In a large bowl, combine dry ingredients. In a separate bowl, mix together wet ingredients.

Add wet ingredients to dry ingredients and stir lightly until just blended. Do not over mix. Add chocolate chips. Pour batter into muffin pan and bake 15 to 20 minutes.

Allow to cool before removing from pan. Makes 12 muffins.

Banana Nut Muffins

1 3/4 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 cup finely chopped walnuts

2 eggs
1/4 cup yogurt
2 Tbsp oil
1/4 cup maple syrup
1 Tbsp lemon juice
3 bananas mashed
1/2 cup dried fruit (raisins or cut apricots)

Mix the dry ingredients together in a large bowl. Mix the wet in a separate bowl. Stir wet ingredients into the dry and stir only to moisten. Pour into muffin tins. Bake at 375 for 20 minutes.

Blueberry Muffins

1 cup cashews
1 cup water
1/2 cup honey
1/2 tsp salt
1 tsp vanilla
1 egg
1 tsp lemon juice
1 1/4 cups flour
2 1/2 tsp baking powder
2 cups blueberries

Blend cashews and water until smooth (NO grit remaining at all).
Add remaining liquids and continue blending until combined.
Place flour and powder in a bowl, mix. Pour liquids into dry and stir only to combine. Fold in blueberries and pour into pan. Bake at 350 20-25 minutes. Yield: 12

Yummy Muffin Recipe

1 cup whole spelt flour
1 cup barley flour (or use 1 cup white and 1 cup whole wheat flour in place
of spelt and barley if you prefer)
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
2 ripe bananas, peeled
3 tablespoons blackstrap molasses
½ cup apple juice, plus more as needed
2 teaspoons apple cider vinegar
1 zucchini, finely grated (about 1 ½ cups) --> I just blend the zucchini up in the blender separately
½ cup finely chopped or ground walnuts
½ cup raisins (optional, they add a touch of sweetness)

Preheat the oven to 375º. Line a muffin tin with paper liners.

Combine flours, cinnamon, baking powder, and baking soda in a mixing
bowl.

Place the bananas, blackstrap molasses, apple juice, and apple cider vinegar
in a blender and blend until smooth. Mix the wet and dry ingredients
together, then fold in the zucchini, walnuts, and currants or raisins. Use a
bit more apple juice if needed to wet all the flour.

Divide mixture evenly into the 12 lined muffin cups, and bake for 20
minutes, or until the top springs back to the touch. Remove muffins from the
pan and cool on a wire rack.

* These are SO delicious if I do say so myself(: