HEALTHY HARVEST MUFFINS

Ingredients

• 140 grams (1 1/8 cups) whole-wheat pastry flour
• 5 grams (1 teaspoon) baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ½ cup olive oil
• 1 tablespoon honey
• 70 grams (1/3 cup) packed dark brown sugar
• 1 small apple, grated, and juices reserved (1/2 cup)
• ½ cup grated carrots or butternut squash or parsnips
• ½ cup grated zucchini or beets
• 55 grams (1/3 cup) raisins
• 40 grams (1/2 cup) unsweetened shredded coconut

• Nutritional Information

Preparation

1. Preheat oven to 350 degrees. Grease mini-muffin tins.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
3. In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
4. Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
5. Fill each muffin cup 3/4 of the way up, and bake for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.

Butternut Squash, Apple and Hazelnut Muffins

makes 15 muffins

1/2 small butternut squash puree, peeled, seeded and diced
3 eggs
1/2 cup (100g) light brown sugar
1/4 cup (50 g) natural cane sugar
1/3 cup (80 ml) unsweetened coconut milk
1/3 cup (80 ml) coconut oil
1 teaspoon vanilla extract
1/2 cup (70 g) superfine brown rice flour
1/2 cup (70 g) quinoa flour
1/3 cup (45 g) hazelnut meal
3 tablespoons (20 g) tapioca starch
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon ground cinnamon
1 Gala apple, peeled and diced into 1/8-inch pieces
1 ounce (30 g) chopped hazelnuts

Preheat oven to 350F (180C).

Steam the diced squash until tender, about 10 minutes. Puree it in the food processor and measure 1/2 cup (115 g). Reserve the rest for another use.

In a medium bowl, whisk together the butternut squash puree, eggs, light brown sugar, natural cane sugar, coconut milk, coconut oil and vanilla extract.

In a separate large bowl, whisk together the superfine brown rice flour, quinoa flour, hazelnut meal, tapioca starch, salt, baking soda and cinnamon. Pour the wet ingredients over the dry and whisk to combine. Fold in the diced apples and hazelnuts.

Pour the batter into the muffin molds or baking cups and bake for 18 to 20 minutes. Let them cool for a few minutes before serving. They will keep in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Spencer's Oatmeal Muffins

Ingredients: Yield: 12 muffins
2 1/4 cups gluten free oatmeal, at least half ground to flour in a blender
2 teaspoons baking powder
1/2 teaspoon salt
1 tsp. cinnamon
1/4 cloves
1/4 nutmeg
3/4 cup rice milk or goat yogurt
1 mashed banana
1/2 cup brown sugar
2 eggs
2 tablespoons vegetable oil

Pre-heat oven at 375°F. Cover 12 muffin cups with oven-safe paper.

In a big bowl, mix oatmeal, baking powder, salt and spices

In a blender, food processor or stand mixer, mix the rest of the ingredients and til you have an even mix

Add wet to dry ingredients and mix lightly. Put the mix on the muffin cups and fill 3/4 of each one.

Bake for 13-15 min or til golden.

Joanne's Protein Muffins

These muffins are amazingly good for having no grain & no sugar....

- 1 cup cooked squash, pumpkin or sweet potato
- 4 eggs
- 2 cups almond flour (meal)
- 1 cup mashed ripe banana
- 1 cup chopped walnuts
- 2 T. olive oil
- 14 - 1/2 tsp. salt
- 2 tsp. baking powder

Prepare 12 muffin tins (unbleached muffin papers work well), preheat oven to 350 degrees. Beat the eggs until creamy. With mixer going, add bananas, almond flour, squash, oil, baking powder, and salt. Add walnuts at the very end. Fill muffin tins to the very top. Bake for 25 minutes. Cool on wire rack for 5 minutes, then remove from tin. These are best warm - just reheat individual muffins in the microwave.

Christmas morning glory muffins

Makes 12 muffins (adapted from Macrina's Cookbook)

2/3 cup toasted and chopped walnuts
2 cups unbleached all-purpose flour
1/2 cup granulated sugar
2 and 1/4 teaspoons cinnamon
1 and 1/2 teaspoons baking soda
1/4 teaspoon salt
1 medium carrot, grated
1 Granny smith apple, peeled and grated
3/4 cup crushed pineapple, drained (one small can)
3 beaten eggs
1/4 cup canola oil
6 T. butter, melted
1 T. freshly squeezed lemon juice
1 teaspoon vanilla extract
1/2 cup shredded, unsweetened coconut

Preheat oven to 350 degrees. Brush the inside of a muffin tin with canola oil.

Sift flour, granulated sugar, cinnamon, baking soda, and salt into a medium bowl. Mix gently with a wooden spoon and set aside.

In a separate bowl, combine walnuts, carrot, apple, pineappe, eggs, canola oil, meltd butter, lemon juice, vanilla extract, and coconut, and mix with a wooden spoon until combined. Add dry ingredients and continue stirring just until all the dry ingredients are moistened. It's important not to overmix.

Scoop batter into oiled muffin tin, filling cups to the top. Bake on center rack of the oven for 40 minutes; finished muffins will be deep brown.