Pumpkin Chocolate-Chip Muffins (gluten-free with regular adaptation)

Pumpkin Chocolate-Chip Muffins

There’s nothing healthy about these muffins. They are made with real butter, real sugar, and real chocolate. Fall is in full swing, and pumpkin goodies abound, but these are guaranteed to be one of your new favorites. These have been adapted over the years from an old family banana bread recipe, and they are totally worth the spike in blood sugar! I fed them to my kids for breakfast this morning, then sent them off to school, bwahahaha.

Ingredients:

  • 1 1/3 cup sugar
  • 1/2 cup softened butter (I bet this recipe would work really well with coconut oil)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt (reduce to 1/2 tsp. if using salted butter)
  • 1/2 teapsoon xanthan gum
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 3/4 cup white rice flour (brown would also work, but would be a tad heavier)
  • 1/2 cup tapioca flour
  • 1 1/2 – 2 cups cooked pureed pumpkin (canned is just fine!)
  • 1/4 cup milk (non-dairy is just fine!)
  • 8–12 oz. chocolate chips

Directions
Heat oven to 350 degrees. Grease a muffin tin (or use muffin liners). Cream/beat together butter and sugar. Add eggs and vanilla and beat. Add pumpkin and beat. In a separate bowl, combine dry ingredients. Add to wet ingredients and mix well. Stir in milk and chocolate chips. Fill muffin cups 3/4 full. Bake for about 25 minutes. Muffins are ready when toothpick comes out clean and they are a golden brown.

Adaptation for regular version
Instead of rice and tapioca flour, use 2 1/4 cups all-purpose flour, and omit the xanthan gum.

 

Savory Olive Oil Rosemary Parmesan Muffins (grain-free, gluten-free)

photo (18)

The other night a friend sent me home with some red pepper soup — made with fresh garden peppers and white wine. I decided to make dinner out of it, so I grabbed some rosemary from her garden and whipped up these cheesy muffins to go along. And boy, was it a stunning combo. These babies are best served warm, right out of the oven.

Ingredients:

  • 1 cup almond flour (this and this brand work well)
  • 1/4 cup tapioca flour
  • 1/2 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. xanthan gum
    Note: xanthan gum can be hard on some people’s stomachs and/or hard to find. This recipe works best with it, but also will work without it. Without it, the muffins will be a little more crumbly.
  • 1/3 cup grated parmesan or romano cheese
  • Several tbsp. chopped fresh rosemary
    note: for the first version of this muffin I tested, I used 1 1/2 tsp. dried basil, and it was also quite tasty.
  • 1 egg
  • 1/4 cup plain yogurt or sour cream (full-fat is best)
  • 1/4 cup milk
  • 1/4 cup strongly-flavored olive oil
  • 1 tbsp. honey

Directions

  • Preheat oven to 400˚F (200˚C). Line or grease 6 muffin tin cups.
  • In a bowl combine the flours, baking powder,  salt, parmesan cheese, xanthan gum, and rosemary.
  • In another bowl combine egg, honey, oil, milk and sour cream. Add to dry ingredients and mix just until blended.
  • Spoon batter into prepared muffin cups, filling three-quarters full. Bake in preheated over for about 20 minutes until toothpick inserted in center comes out clean and dry.

Zucchini Chocolate Chip Muffins (grain and gluten free)

photo 1 (3)

Since eliminating gluten from my diet three years ago, all my baking has slowly become completely gluten-free. And, since I’m always looking for ways to get more nutrition into the kids, I’ve also started replacing traditional gluten-free grains with things like almond and coconut flour. Here’s one of my newest client and kid favorites. It’s packed with protein and fiber, yet tastes like a treat.

Ingredients:

  • 3/4 cups almond flour (this and this brand work well)
  • 1/4 cups tapioca flour/starch
  • 3 tbsp. coconut flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. xanthan gum
    Note: xanthan gum can be hard on some people’s stomachs and/or hard to find. This recipe works best with it, but also will work without it. Without it, the muffins will be a little more crumbly.
  • 1 egg
  • 1/3 cup honey
  • 3 tbsp. light olive oil (melted coconut oil would be a great substitute)
  • 1 tsp. vanilla
  • 1 cup grated zucchini
  • 1/2 cup chocolate chips (raisins would be a great substitute)

Directions:

  • Preheat oven to 400˚F (200˚C). Line or grease a 8 muffin tin cups.
  • In a bowl combine the flours, baking powder, baking soda, salt, cinnamon, and xanthan gum.
  • In another bowl combine egg, honey, oil, vanilla, and zucchini. Add to dry ingredients and mix just until blended.
  • Fold in chocolate chips.
  • Spoon batter into prepared muffin cups, filling three-quarters full. Bake in preheated over for about 20 minutes until toothpick inserted in center comes out clean and dry.