February 17

Oh my what nice muffins!

We love muffins in our family probably more than cup cakes.

I make them in batches and freeze them then when packing school lunches for the girls I pop a frozen muffin in a container and by recess / little lunch (aka mid-morning break) they have a yummy fresh muffin full of homemade goodness and nothing else.

We have alot of different muffin recipes that we enjoy but rather than include all of them here, we have just included 3 of our family favourites.

I usually freeze these muffins so I always have a sweet treat for our family, last minute guests, or for the kids to take to school.

 

Banana-Rama Muffins

Prep timeCook timeTotal time
10 mins20 mins30 mins

Author: Tracey Francis of Essential Olie
Serves: 15-16 small muffins

Ingredients

  • 2 very ripe Banana’s
  • ¾ cup Sugar (I use organic raw sugar)
  • 1 cup Coconut oil (melted and cooled or very soft – I buy Absolute Organic Raw Coconut Oil)
  • 3 Eggs
  • 1 Tablespoon Pure Vanilla Extract
  • 2½ cups Gluten Free Flour
  • 2 teaspoons Guar Gum
  • 2 teaspoons Gluten Free Baking Powder
  • 100g gluten free chocolate chips (we use Enjoy Life Brand which is gluten and dairy free)

Method

  1. Preheat oven to 180°C (fan forced)
  2. Using a mix master or hand beater blend together bananas, sugar, coconut oil, eggs and vanilla
  3. On a sheet of baking paper or in another mixing bowl sift gluten free flour, xanthan gum and baking powder
  4. Slowly add the dry ingredients to the wet ingredients mixing after each time
  5. Add chocolate chips and mix
  6. Spoon into greased or paper lined muffin tin (tip – I use a large ice cream scooper)
  7. Bake for 20 minutes

 

Chocolate Ras Muffins

Prep timeCook timeTotal time
10 mins20 mins30 mins

Author: Tracey Francis of Essential Olie
Serves: 20 small muffins

Ingredients

  • ¾ cup Sugar (I use organic raw sugar)
  • 250g Nuttelex (or butter)
  • 3 Eggs
  • 1 Tablespoon Pure Vanilla Extract
  • 2½ cups Gluten Free Flour
  • 2 teaspoons Guar Gum
  • 2 teaspoons Gluten Free Baking Powder
  • 100g gluten free white chocolate chopped (we use Black and Green’s)
  • 1 cup fresh or frozen raspberries (we use organic, but they don’t have to be)

Method

  1. Preheat oven to 180°C (fan forced)
  2. Using a mix master or hand beater blend together nuttelex / butter and sugar for 3 minutes til light and fluffy
  3. Add eggs one at a time and beat after each egg
  4. Add vanilla and beat to mix
  5. On a sheet of baking paper or in another mixing bowl sift gluten free flour, xanthan gum and baking powder
  6. Slowly add the dry ingredients to the wet ingredients mixing after each time
  7. Add chopped white chocolate and mix
  8. Using a mixing spoon carefully stir through raspberries
  9. Spoon into greased or paper lined muffin tin (tip – I use a large ice cream scooper)
  10. Bake for 20 minutes

Notes

If you like a raspberry ripple then defrost your frozen raspberries and swirl them through the muffin mix

 

Carrot Me Away Muffins

I use either the base for the above Banana-Rama Muffins or Chocolate Ras Muffins to make all of my muffin flavour combinations. We have had lots of juicing carrots left over that we have been trying to use up, so my kids came up with the idea of making carrot muffins. I have made them in the past, however, with different flavour combinations. I have to give both Bella and Char the credit for this recipe, as they asked for carrot and coconut muffins. They also came up with the name. They thought it was hilarious. If only I could add a sound file of their infectious laughter over thinking up this name. So, the agreed name that my kids call these muffins is ‘Carrot Me Away’. They justified the name as they love this combination, as they get the sweetness from the muffin base but love the savoury hint of cinnamon, coconut and carrot. As a mum, I think it’s a nice change away from their constant request for chocolate chips in their muffins. I make lots of flavour combinations of muffins, and some might be surprising, but they are delicious, so I might have to post again in the future some of these other flavours.

You will note that this recipe doesn’t call for any electrical appliance, as I wanted to show you that you can just use a whisk, bowl and spatula to also create these delicious muffins. I also just use a bowl, whisk and spatula if it’s really late and I don’t want to wake the kids with the sound of the mix master, or, I’m in a hurry to bake (usually for last minute guests).

Carrot Me Away Muffins

Prep timeCook timeTotal time
10 mins20 mins30 mins

Author: noglutens
Recipe type: Dessert
Serves: 15-16

Ingredients

  • 2 Carrots grated (I use organic but you don’t have to)*
  • ¾ cup Sugar (I use organic raw sugar)
  • 1 cup Coconut oil (melted and cooled or very soft – I buy Absolute Organic Raw Coconut Oil)
  • 3 Eggs
  • 1 Tablespoon Pure Vanilla Extract
  • 2½ cups Gluten Free Flour
  • 2 teaspoons Guar Gum
  • 2 teaspoons Gluten Free Baking Powder
  • 1 teaspoon Cinnamon
  • ½ cup Shredded Coconut

Method

  1. Preheat oven to 180°C (fan forced)
  2. Using a whisk, beat the eggs
  3. Add sugar then whisk til combined
  4. Add the coconut oil and vanilla extract and whisk til combined
  5. Add in the carrot and using a spatula mix together
  6. On a sheet of baking paper or in another mixing bowl sift gluten free flour, xanthan gum and baking powder
  7. Slowly add the dry ingredients (aka flour and coconut) to the wet ingredients mixing after each time
  8. Spoon into greased or paper lined muffin tin (tip – I use a large ice cream scooper)
  9. Bake for 20 minutes

Notes

* if you have a juicer you can use the carrots then mix the pulp back into the juice and use all of it. You get a stronger carrot flavour this way. Or, if your juicing carrots and don’t want to waste the pulp then make these muffins.

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