Gluten Free Gingerbread Muffins

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Gluten & Dairy Free Gingerbread Muffins (option for Grain Free)

1 1/3 cup Brown Rice Flour {or Garfava Flour for grain-free}
2/3 cup Arrowroot Flour
1/3 cup blackstrap molasses
1/3 cup honey
1/2 cup coconut oil {liquid measure}
2 eggs
2 teaspoons organic lemon juice
1 teaspoon baking soda
1 tablespoon grass-fed unflavored gelatin (like this one)
1 1/2 teaspoons organic ground ginger
3/4 teaspoons organic cinnamon
1/4 teaspoon nutmeg (optional)
1/4 teaspoon ground clove

Preheat oven to 350 degrees. Makes 36 mini-muffins.

In a mixing bowl, combine your dry ingredients and fork whisk to incorporate everything together. Add the wet ingredients to the bowl. Mix until your batter is smooth.

Line your baking tins with parchment / paper baking cups. Fill each cup 23 of the way full. Bake mini muffins for 11-13 minutes. (I haven’t baked them as regular sized muffins yet, but will check cooking times and update that when I do).

These are the prefect holiday-time muffin, and are gluten, dairy, soy, corn, and cane sugar free, & free of xantham and guar gums.  I have not tested with egg substitutes, but I am almost positive that  flax egg or applesauce would work just fine.

Gluten Free Blueberry Muffins (Honey-Sweetened)

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Two days ago, my children were all playing in the sun, making pretend baked wonders out of sand at their playhouse and carefully prancing their little bear feet across the lawn. Yesterday, the news flashed that it felt like 2 degrees outside, as the schools all cancelled or delayed their start due to icy weather conditions. Texas. We do things bigger here. Even our schizophrenia in our weather is HUGE!

Today, things seem to be evening out and back on the trail to Spring. {thankful}

The sun is shining, but it is still cold enough for the ice to remain, so it is a bit of a tease. It was most definitely a morning for muffins, and I was in the mood for a classic blueberry variety.

What was in the pantry? Hmmmmm… Well, I had a bag of Trader Joe’s all-purpose gluten free flour. So I was well on my way to SOME sort of muffin. Here’s what got tossed into the bowl:

1 cup all purpose gf flour
1/2 cup almond flour
1/2 teaspoon guar gum
1 1/2 teaspoons corn-free baking powder
1 egg
1/3 +1 tablespoon coconut oil
2/3 cups coconut milk
1/3 (heaping) cup of raw organic honey
1/2 cup frozen organic blueberries
11/2 teaspoon apple cider vinegar
1/2 teaspoon organic lemon extract

I baked these beauties at 350 for about 22 minutes. The texture was good, they weren’t overly sweet, they are pretty to look at, and everyone wanted “MO!” {yes, that’s an exact quote from baby Finlay}.

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Grain Free Pumpkin Muffins

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Baking this morning with my very own “admiral underpants”. There’s really nothing like an underoo-clad 4 year old to make your baking experience a delight. With slow-but-steady little four-year-old-sized fingers, he carefully pulled apart each little mini-muffin liner and placed them into the muffin pan. My mommy-hands hovered above, pressing the scooper lever to fill each of his liners. Soon, we were ready to bake, and a short time later, we shared some pretty big smiles as we devoured 3 muffins each. Memories officially made.

PALEO / GRAIN-FREE PUMPKIN MUFFINS

First, we preheated our oven to 325 degrees f.

Ingredients:

1 cup organic peanut butter
3 eggs, pastured-raised
1/2 cup organic pumpkin puree
4 tablespoons coconut oil, liquified
1/4 cup +1 tablespoon honey or maple syrup
1 tablespoon organic cinnamon
1 teaspoon baking soda
2 teaspoons organic lemon juice

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In a mixing bowl, we lovingly combined these grain-less ingredients, spooned them into our lined mini muffin cups, and placed in the preheated oven for 15 minutes.

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Perfect, golden, fluffy, yummy, grain-free pumpkin muffins were ours for the tasting!

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Happiness.

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