Gluten-Free Paleo Walnut Muffins

These easy to make paleo muffins are made without refined sugar, no dairy and are made with simple ingredients like almond flour, eggs, powdered peanut butter and chocolate chips.

These easy to make paleo muffins are made without refined sugar or dairy and use simple ingredients: almond flour, eggs, powdered peanut butter and chocolate chips. Bake them on the weekend and you’ll have a grab-and-go breakfast alternative during the week. They are both gluten-free and grain-free.

Paleo walnut muffins are terrific for a quick breakfast or a healthy afternoon snack. I enjoy them with a dollop of Fatso creamy MCT peanut butter.

Made with almond flour, these muffins are an easy way to add grain-free baking to your kitchen. You can easily find almond flour in most grocery stores now, but make sure you buy the finely ground variety as it works best for baking.

WHAT IS A PALEO BAKING RECIPE?

In paleo baking you want to replace all white grain flours and refined sugars in the recipe with healthy alternatives. Use flours made with nuts like almonds or cashew ,or flours like coconut, tapioca or arrowroot starch. Replace refined sugar with honey, maple syrup, dates or, one of my favourites, Swerve sweetener made with erythritol.

These easy to make gluten-free paleo muffins are made without refined sugar, or dairy and use simple ingredients like almond flour, eggs, powdered peanut butter and chocolate chips.

I’m a huge fan of muffins and one of the first recipes I tried to make when I was diagnosed with Celiac Disease was a gluten-free version. My early attempts were not very good, but with perseverance I’m thankful that I can now easily whip up a batch of gluten-free muffins from one of the many recipes on the blog.

In the morning I like to have a muffin with my soy earl grey tea latte. It is a great way to start my day. If you are a muffin fan you’ve come to the right place for inspiration. Today I am sharing a gluten-free, grain-free, dairy and refined-sugar-free muffin recipe. What I didn’t leave out of the muffin was great TASTE by the way!

Here are some gluten-free muffin recipes on the blog:

Sourdough Banana Muffins

Grain-Free Mini Raspberry Muffins

Keto Coffee Cake Muffins

Paleo Pumpkin Muffins

These easy to make gluten-free paleo walnut muffins are made with simple ingredients like almond flour, eggs, powdered peanut butter and chocolate chips.

These paleo walnut chocolate chip muffins are moist and delicious. They are gluten and grain-free and are a good low-carb option. Quick and easy to make these paleo muffins are a perfect fit for a simple breakfast or healthy snack.

HOW TO MAKE THE MUFFINS:

  1. Preheat oven to 325 degrees and line a muffin pan with 6 paper liners.
  2. Combine almond flour, baking powder, soda and sweetener to a medium bowl and whisk.
  3. Add eggs, melted coconut oil, oat milk and peanut butter powder to a medium bowl and use a hand mixer to beat well.
  4. Mix the dry ingredients to the wet on low speed until smooth.
  5. Stir in the chocolate chips.
  6. Pour batter into the 6 lined paper cups.
  7. Sprinkle chopped walnuts on each muffin and bake in oven for 20-25 minutes.
  8. Remove from oven and cool.

You should get roughly 6 muffins out of this recipe. You can double or even triple the recipe if you need to feed more people. These paleo muffins are very tasty and if you’re looking for something healthy to snack on, or you need a grab-and-go breakfast option, this recipe is for you.

Walnuts and chocolate chips were used in this recipe but you could easily substitute pecans or use sunflower or pumpkin seeds. Substitute the chocolate chips with dried cranberries, raisins or dried cherries as they all work very well.

These gluten-free paleo walnut muffins are made with no refined sugar, or dairy and use simple ingredients like almond flour, eggs, powdered peanut butter and chocolate chips.

Want more recipes? Subscribe to get new recipes delivered straight to your inbox. And be sure to stay in touch on Facebook, Instagram, Twitter or Pinterest. Tag me using #wheatfreemom on social media. I really would love to hear from you!

These easy to make gluten-free walnut muffins have no refined sugar or dairy in them. Made with simple ingredients like almond flour, eggs, powdered peanut butter and chocolate chips.

Gluten-Free Paleo Walnut Muffins

These gluten-free paleo walnut muffins have no refined sugar, or dairy and use simple ingredients like almond flour, eggs, powdered peanut butter and chocolate chips.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 6

Ingredients
  

Instructions
 

  • Preheat oven to 325 degrees.
  • This makes 6 muffins.
  • In a medium bowl add the almond flour, baking soda, baking powder and swerve sweetener and whisk.
  • Add the eggs, melted coconut oil, oat milk and dried peanut butter and mix with a hand mixer until batter is combined.
  • Add dry ingredients to wet and mix well.
  • Stir in chocolate chips.
  • Fill muffin cups. Sprinkle walnuts over each muffin.
  • Bake in oven for 20-25 minutes.
  • Remove from oven.
  • Enjoy!
Keyword baking, breakfast, dairy-free, gluten-free, muffins, paleo, wheat-free
Tried this recipe?Let us know how it was!

Keto Chocolate Cheesecake Muffins

These keto chocolate cheesecake muffins are the perfect gluten-free low carb treat that you can enjoy anytime of the day.

.

These low-carb and gluten-free chocolate cheesecake muffins make a great afternoon snack, a healthy dessert or just whenever you feel like something chocolate. They are sure to satisfy your craving for chocolate while still following a keto or low-carb diet. The addition of cream cheese keeps these gluten-free chocolate muffins super moist.

The best part of a muffin recipe is truly how easy they are to make. I love to create gluten-free recipes for you that are simple and easy to execute whether you are a beginner or expert baker. These gluten-free keto muffins are easy to make but taste rich and decadent. A muffin recipe that is gluten-free, low-carb, sugar-free and a keto treat.

If you are looking for a delicious keto chocolate muffin, then this recipe is for you!

Rich and decadent keto chocolate muffins with a creamy cheesecake filling.

What you’ll need to make these gluten-free muffins:

Who says you have to give up desserts when you are following a low-carb/keto lifestyle. These gluten-free chocolate muffins are for anyone who just wants a healthier, low sugar chocolate muffin. If you are someone with a sweet tooth, especially for chocolate, let me introduce you to this keto chocolate cheesecake muffin recipe.

Here are some more keto recipes you can try:

These sweet keto chocolate cheesecake muffins are the perfect gluten-free low-carb treat that you can enjoy anytime of the day. Is there anything better than chocolate? Keto chocolate cheesecake muffins are a dressed up version of a plain chocolate muffin. Having fresh muffins on hand is a convenient way to have a keto treat ready for when you are hungry and need a snack.

These keto chocolate cheesecake muffins are the perfect gluten-free low carb  treat that you can enjoy anytime of the day.

How To Make These Chocolate Muffins:

  1. Preheat oven to 350 degrees.
  2. Line a muffin pan with 8 paper liners.
  3. In a food processor add the peanut butter, swerve, milk and egg whites. Process until smooth.
  4. Add the rest of the ingredients except chocolate chips and process until smooth.
  5. Fold in half the chocolate chips.
  6. In a Magic Bullet add the cream cheese, swerve and liquid egg whites and process until smooth.
  7. Use an ice cream scoop to drop muffin batter into lined paper cups.
  8. Drop a spoonful of cream cheese onto the top of the muffin batter.
  9. Sprinkle each muffin with chocolate chips.
  10. Bake in oven for 22-25 minutes.
  11. Remove and cool.
  12. Enjoy!

To be honest these keto chocolate cheesecake muffins work just as well as a cupcake and would be a lovely easy dessert. These muffins are pure indulgence-the keto way! No need to top these gluten-free chocolate muffins with an icing but if your feel the need, so ahead.

The muffins are gluten-free, low-carb and perfect for anyone on a keto diet. Chocolate is happiness and indulgence all rolled into one. Indulge yourself and make these keto chocolate muffins today!

These keto chocolate cheesecake muffins are the perfect  gluten-free low-carb treat anytime of the day.

The muffins are deliciously moist and intensely chocolatey. These keto chocolate cheesecake muffins have unsweetened cocoa powder, unsweetened peanut butter, Swerve sweetener and sugar-free chocolate chips in them. So if you love chocolate + cheesecake, then you’ll love these muffins!

Here are some more muffin recipes:

Want more recipes? Subscribe to get new recipes delivered straight to your inbox. And be sure to stay in touch on Facebook, Twitter, Instagram and Pinterest. I really would love to hear from you. Send me a DM on Instagram if you have any questions about gluten-free. AND tag me #wheatfreemom and @wheatfreemom if you make any of my recipes.

29 gluten-free, low carb and mostly keto recipes in the cookbook.

DOWNLOAD MY NEW COOKBOOK!

29 gluten-free, low-carb and mostly keto recipes in my latest cookbook. Recipes like keto bagels, instant pot crack chicken and slow cooker pho soup. Get instant access now!

These keto chocolate cheesecake muffins are the perfect gluten-free low-carb treat anytime of the day.

Keto Cheesecake Muffins

These keto chocolate cheesecake muffins are the perfect gluten-free, low-carb treat anytime of the day.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 8

Equipment

  • Muffin pan
  • Food processor
  • Magic Bullet
  • spatula
  • measuring cups
  • Paper Muffin Liners

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a muffin pan with paper liners. This makes 8 muffins.
  • In a food processor add the pb, swerve, milk and egg whites.
  • Process until smooth.
  • Add the rest of the ingredients except chocolate chips and process until smooth.
  • Fold in half of the chocolate chips.
  • In a magic bullet add the cream cheese, swerve and liquid egg white and process until very smooth.
  • Use an ice cream scoop to drop muffin batter into paper lined muffin pan.
  • Drop a spoonful of cream cheese onto top of each muffin.
  • Sprinkle each with a bit of chocolate chips.
  • Bake in oven for 22-25 minutes.
  • Remove and cool.
  • Enjoy!
Keyword cheesecake muffins, chocolate muffins, gluten-free, gluten-free muffins, keto, keto muffins, low-carb, muffins
Tried this recipe?Let us know how it was!

Gluten-Free Sourdough Banana Muffins

These gluten-free sourdough banana muffins are soft, fluffy and moist. They make a wonderful afternoon snack, breakfast or grab-and-go option.
These gluten-free sourdough banana muffins are soft, fluffy and moist. They make a wonderful afternoon snack, breakfast or. grab-and- go to option.

These soft, fluffy and moist gluten-free sourdough banana muffins are a great muffin to add to your breakfast routine. Whip them up quickly by using the gluten-free sourdough discard you have in the fridge. Have you gotten into the sourdough craze this year?

I am such a muffin person. Love to a gluten-free muffin with my earl grey soy tea latte in the morning. These are the most delicious and soft gluten-free sourdough banana muffins. They make a wonderful afternoon snack, breakfast or grab-and-go option when you are running around. The muffins have that perfect banana bread flavour and texture with the convenience of a grab-and-go snack.

You might want to save your gluten-free sourdough discard for these muffins. They are that good! The gluten-free muffins are soft and moist and studded with pecans and bits of chocolate chips. The muffins have plenty of banana taste as well as a slight tang from the sourdough discard.

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
https://wheatfreemom.com/cookbooks

This spring I had been seeing all these amazing sourdough loaves all over instagram and was feeling jealous of all that GLUTEN. I never thought that I would be able to join the sourdough game and learn how to make my own gluten-free loaves.

Well I did. I stumbled upon the IG page Sourdough Schoolhouse and saw that they had a gluten-free sourdough course. I was in! It also happened to be around my birthday so I asked hubby to buy me the course. Thanks to Marissa and Shannon I have learned to make my own gluten-free starter as well as sourdough loaves and bagels. What I also learned was how using sourdough discard in my baking was a GAME CHANGER!

What do I mean? Adding sourdough discard makes gluten-free baking more moist and adds more air to the baking. Second: it makes gluten-free baking last longer on the counter. Muffins will stay moist for 5 days, no more dry muffins overnight.

These gluten-free sourdough banana muffins are soft, fluffy and moist.

WHAT INGREDIENTS YOU NEED TO MAKE THE MUFFINS:

Free Chocolate Treats E-Book
https://wheatfreemom.com/chocolate-treats-ebook/

These are simple gluten-free muffins to make that you can enjoy for breakfast or a snack. I added chopped pecans to the batter but you could easily swap for walnuts, almonds or cashews. The gluten-free sourdough banana muffins are slightly sweet, filled with warm spices and with just a hint of tang from the sourdough discard. These healthy gluten-free sourdough banana muffins are the perfect way to use up the sourdough discard.

If you are like me and always looking for a way to use up the discard in your fridge, then these gluten-free banana muffins are the perfect thing to make. Using gluten-free sourdough discard in the muffin recipe lends the batter to rise more and stay moist for at least 5 days on the counter.

These gluten-free sourdough banana muffins are soft, fluffy and moist.

HOW TO MAKE THE MUFFINS:

  1. Line a 12 cup muffin pan with paper liners.
  2. In a stand mixer add the banana and mix until mushy.
  3. Add the oil, sweetener and eggs and beat well.
  4. Add the sourdough discard, sour cream and vanilla and beat well.
  5. Add the dry ingredients and spices and mix on low speed until you have a smooth batter.
  6. Fold in the nuts and optional chocolate chips.
  7. Use an ice cream scoop to drop batter into lined muffin pan.
  8. Bake for 25-30 minutes.
  9. Remove and cool.
Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
https://www.pinterest.ca/wheatfreemom/gluten-free-muffin-recipes-by-wheatfreemom/
These gluten-free sourdough banana muffins are soft, fluffy and moist.

Gluten-Free Sourdough Banana Muffins

These gluten-free sourdough banana muffins are soft, fluffy and moist. They make a wonderful afternoon snack, breakfast or grab-and-go option.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Cuisine American

Equipment

  • muffin tin
  • paper liners
  • spatula
  • stand mixer or hand mixer
  • measuring cups

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 12 cup muffin pan with paper liners.
  • In a stand mixer add the bananas and mix until mushy.
  • Add the oil, sweetener and eggs and beat well.
  • Add the sourdough discard, sour cream and vanilla and mix until blended.
  • Add the dry ingredients and spices and mix on low/ medium speed until you have a nice smooth batter.
  • Fold in the nuts.Use an ice cream scoop to drop batter into muffin cups.
  • Bake for 28-30 minutes.
  • Remove and cool.
  • Enjoy!
Keyword baking, banana muffins, breakfast, easy recipe, gluten-free, gluten-free baking, gluten-free recipe, muffins, sourdough, sourdough discard
Tried this recipe?Let us know how it was!

Gluten and Dairy-Free Pumpkin Muffins

Gluten and Dairy-Free Pumpkin Muffins

Jump to Recipe·Print Recipe

Gluten and Dairy-Free Pumpkin Muffins

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

These easy to make pumpkin muffins are moist and flavourful and you’ll have a hard time not eating the whole batch!

With Canadian thanksgiving only a month away I am now thinking of all things fall and that means pumpkin, pumpkin and more pumpkin. I was thinking today that I have quite a few pumpkin recipes on my blog and I think I will do a round up post tomorrow and thus making it easier for you all to find them.

Gluten and Dairy-Free Pumpkin Muffins

Today when I shared these gluten-free pumpkin muffins on my instagram page I also admitted that I almost didn’t share the post. I am not really happy with the photos I took of these muffins. Not really sure why I left the muffins in the pan but I did. But I also realized that I am not perfect and thus not everything I share should be perfect either.

Especially when I really wanted to share the recipe with you all. These muffins are just so moist, something that isn’t always true with gluten-free baking.

Gluten and Dairy-Free Pumpkin Muffins

I am really so pleased with this pumpkin muffin recipe and I can truly say I think they are the BEST pumpkin muffins I have ever made! Are you going to make these muffins now?

Gluten and Dairy-Free Pumpkin Muffins

Take a look at the above photo. After I finished taking photos of the gluten-free muffins and removed the muffin pan and other props I realized I was left with a leaf heart. I think this is pretty cool.

One thing I can guarantee when you make these muffins is that your kitchen will smell amazing. When they were baking my hubby kept asking when he could eat them, that’s how good the house smelled.

Gluten and Dairy-Free Pumpkin Muffins

Ingredients
  

  • 2 large eggs
  • 1/2 cup oil
  • 1/2 cup Swerve brown sugar
  • 1/4 cup monkfruit sweetener
  • 1 cup canned organic pumpkin
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 2 tsp pumpkin spice
  • 1/4 tsp nutmeg
  • 1 3/4 cup gluten-free flour blend (1to1)
  • Raw crushed walnuts
  • GF/DF dark chocolate chips

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 12 cup muffin tin with paper liners.
  • In a medium bowl add the egg, oil, pumpkin and sweeteners and mix on high with a hand mixer.
  • Add the baking powder, baking soda and spices and mix on low speed.
  • Add the gluten-free flour and mix on low/medium speed until batter is smooth.
  • Use an ice cream scoop to drop a 1/2 scoop into lined cups.
  • Sprinkle a bit of walnuts and chocolate chips over batter.
  • Use ice cream scoop to drop batter over each cup.
  • Sprinkle a bit of walnuts and chips on top of each muffin.
  • Bake in oven for 25-28 minutes.
  • Remove and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!

Keto Coffee Cake Muffins

Keto coffee cake muffins that taste like you favourite cinnamon sugar coffee cake.
Keto coffee cake muffins that taste like your favourite cinnamon sugar coffee cake.

Keto coffee cake muffins that taste like your favourite cinnamon sugar coffee cake. They are gluten-free, sugar-free, grain-free and low carb. This easy to make low carb muffin will become a family favourite.

There are swirls of cinnamon sugar in this recipe but they are keto “sugars”. My favourite low-carb sweetener to use is Swerve sweetener. They have a granular, brown sugar and icing sugar sweetener.

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
https://wheatfreemom.com/cookbooks

The keto coffee cake muffins are perfect for breakfast, or as a treat in the afternoon. Ingredients like almond flour, psyllium husks, coconut flour, eggs and butter are used in the recipe. The gluten-free coffee cake muffins are soft and moist with a ton of cinnamon flavour in them.

Keto coffee cake muffins that taste like you favourite cinnamon sugar coffee cake.

Keto coffee cake muffins may not have any coffee in them, but they sure go well with a cup of coffee or tea. The muffins have a sweet cinnamon flavour and tender crumbs. They taste like a cinnamon bun but in a muffin form.

INGREDIENTS NEEDED TO MAKE THE MUFFINS:

Free Chocolate Treats E-Book
https://wheatfreemom.com/chocolate-treats-ebook/

Keto coffee cake muffins are perfect if you are on a low carb eating plan or keto diet. These gluten-free cinnamon muffins are irresistible! I bet you won’t be able to stop yourself from just eating one.

Keto coffee cake muffins that taste just like your favourite cinnamon sugar coffee cake.

Perfect for breakfast, brunch or dessert. These keto coffee cake muffins are so easy to make and oh so delicious. What I love about this recipe, is no one will know that they are low carb. They taste just that good!

HOW TO MAKE THE KETO MUFFINS:

  1. Preheat oven to 350 degrees.
  2. Line a 12 cup muffin pan with paper liners.
  3. In a medium bowl add the dry ingredients (almond flour, psyllium husks, sweeteners, coconut flour, baking powder and spices) and mix on low speed with a hand mixer.
  4. Add the softened butter and beat on medium speed until all mixed in. Will be crumbly.
  5. Add the eggs and whipping cream and beat again.
  6. Add the boiling water and beat until batter is smooth and well blended.
  7. In a small bowl add the swerve brown sweetener, cinnamon and crushed walnuts and stir.
  8. Drop batter into muffin tin about 1/2 full.
  9. Sprinkle a bit of the cinnamon/walnut mixture onto batter of each muffin.
  10. Top each muffin with more batter and then sprinkle a bit more of the cinnamon/walnut mixture on the top of each one.
  11. Bake for 28 minutes.
  12. Remove and cool.
Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
https://www.pinterest.ca/wheatfreemom/gluten-free-muffin-recipes-by-wheatfreemom/

The keto coffee cake muffin recipe is like any other muffin recipe. It works out every time I make it. It yields light and fluffy cinnamony keto muffins. Add all the ingredients into a medium bowl and use a hand mixer to mix. Bake for 28 minutes and you have the most delicious low carb coffee cake muffins.

Keto coffee cake muffins that taste like your favourite cinnamon sugar coffee cake.

WANT MORE RECIPES? Subscribe to get new recipes delivered straight into your inbox. And be sure to stay in touch on Facebook, Twitter, Instagram and Pinterest. I really would love to hear from you.

HAVE ANY GLUTEN-FREE QUESTIONS? DM me if you have any questions about gluten-free cooking or baking. I would love to help you out.

Keto coffee cake muffins that taste just like your favourite cinnamon sugar coffee cake.

Keto Coffee Cake Muffins

Keto coffee cake muffins that taste just like your favorite cinnamon sugar coffee cake. They are gluten-free, sugar-free, grain-free and low carb.
Prep Time 10 mins
Cook Time 28 mins
Total Time 38 mins
Course Breakfast
Cuisine American
Servings 12

Equipment

  • bowls
  • measuring spoons and cups
  • hand mixer
  • Muffin pan
  • paper liners
  • ice cream scoop

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 12 cup muffin pan with paper liners.
  • In a medium bowl add the dry ingredients (almond flour, psyllium, sweeteners, coconut flour, baking powder and spices) and mix on low with a hand mixer.
  • Add the butter and beat on medium speed until it is mixed in. It will be crumbly.
  • Add the eggs and whipping cream and mix on medium speed.
  • Add the boiling water and beat until smooth and well blended.
  • Mix a bit of swerve sweetener, cinnamon and crushed walnuts in a small bowl.
  • Drop batter into muffin liners about 1/2 full.
  • Sprinkle a bit if cinnamon/ walnuts onto each one.
  • Top with batter and sprinkle a bit more cinnamon/walnuts over each muffin.
  • Bake for 28 minutes.
  • Remove and cool.
  • Cool completely before removing muffins from pan.
  • Enjoy!
Keyword coffee cake muffins, gluten-free breakfast, gluten-free coffee cake, gluten-free muffins, gluten-free recipe, keto coffee cake muffins, keto muffin, keto muffins, low carb muffin
Tried this recipe?Let us know how it was!

Cranberry Muffins

Cranberry Muffins
Cranberry Muffins

I was scrolling through my Pinterest boards the other day and realized I have few gluten-free muffin recipes on my blog.

So what do I do? I get busy in the kitchen creating a new gluten-free muffin recipe.

Cranberry Muffins

With it being the beginning of December and the start of holiday season I decided to work on a gluten-free muffin recipe that had cranberries in them.

Cranberry Muffins

These gluten-free muffins are easy to make and remain soft and fluffy for at least 4 days. That to me is a great muffin recipe.

Cranberry Muffins

Ingredients
  

  • 2/3 cup canola oil
  • 2 large eggs
  • 1/2 cup Swerve brown sugar sweetener
  • 1 cup gluten free flour blend (1 to 1)
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1/4 cup milk
  • 1/2 cup fresh cranberries (chopped)

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a muffin tin with 9 paper liners.
  • In a stand mixer add the oil, eggs and sweetener and beat well.
  • Add the dry ingredients and mix on low/medium speed.
  • Add the milk and beat again for a minute.
  • Stir in the cranberries.
  • Batter is quite runny.
  • Fill muffin liners 3/4 full with batter.
  • Bake for 22-25 minutes.Remove and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
Cranberry Muffins

Paleo Pumpkin Muffins

Paleo Pumpkin Muffin Recipe

It is all about pumpkin right now.

Pumpkin lattes, pumpkin pies and pumpkin decorations.

Why not join in and share a recipe for paleo pumpkin muffins here.

Paleo Pumpkin Muffin Recipe

Weather is changing fast here and I’ve enjoyed seeing all the fallen leaves and the changing of the seasons.

Paleo Pumpkin Muffin Recipe

Paleo Pumpkin Muffins

Ingredients
  

  • 2 large eggs
  • 1/2 cup canned pure pumpkin
  • 1/4 cup coconut sugar
  • 2 tbsp melted coconut oil
  • 1 1/2 cups paleo flour
  • 2 tsp gluten free baking powder
  • 1/2 tsp baking soda
  • 1 tsp apple cider vinegar
  • 2 tsp pumpkin spice
  • 3/4 cup coconut milk
  • Optional- mini chocolate chips and pumpkin seeds

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 12 cup muffin pan with paper liners.
  • In a medium bowl add the eggs, pumpkin and coconut sugar.
  • Use a hand mixer to beat well.
  • Add the coconut oil and mix again.
  • Add the dry ingredients and beat.
  • Add the coconut milk and beat again for a couple of minutes.
  • Fold in the chocolate chips and pumpkin seeds.
  • Use an ice cream scoop to drop batter into lined muffin cups.
  • Sprinkle a bit more chocolate chips and pumpkin seeds over each muffin.
  • Bake for 23-25 minutes.
  • Remove and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!

Grain Free Raspberry Mini Muffins

grain free raspberry mini muffins recipe
grain free raspberry mini muffins recipe

Lately the recipes I have been posting on the blog have been grain-free recipes using cassava flour. If you go to the recipe for Grain Free Lavender lemon poppyseed loaf you will find the information on cassava flour and why I am using it in recipes.

I really cannot say enough good things about cassava flour and find it is working great in all my new recipes.

You should really give it a try and I hope you like my new recipes.

I have shared recipes for grain-free lemon lavender poppyseed loaf and grain-free jam tarts and am now sharing a recipe for grain-free raspberry mini muffins.

Muffins.

Muffins.

grain free raspberry mini muffins recipe

This recipe makes about 16 mini muffins.

Grain Free Raspberry Mini Muffins

Ingredients
  

  • 1 1/4 cups cassava flour
  • 1 1/2 tsp baking powder
  • 1/2 cup white sugar
  • 1 tsp good vanilla
  • 1 large egg
  • 1/2 cup buttermilk (or add 1 tsp apple cider vinegar to almond or coconut milk)
  • 2 tbsp canola oil (you can use melted coconut oil)
  • About 3/4 cup frozen raspberries
  • Optional is vanilla sugar which I sprinkled on each cupcake before baking

Instructions
 

  • Preheat oven to 375 degrees.
  • Line the mini muffin pan with small cupcake liners.
  • In a stand mixer add the egg, buttermilk, oil and vanilla and mix well.
  • Add the sugar and mix again.
  • Add the cassava flour and the baking powder and mix until combined.
  • Place 3-4 frozen raspberries into each muffin cup.
  • Use a small ice cream scoop to scoop out even amounts of batter into each lined cup.
  • Fill 3/4 full. Top each muffin with another raspberry
  • Sprinkle vanilla sugar over all.
  • Bake in oven for 12-15 minutes.
  • Remove from the oven and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
grain free raspberry mini muffins recipe

grain free raspberry mini muffins recipe

grain free raspberry mini muffins recipe

Pumpkin Cream Cheese Muffins

pumpkin cream cheese muffin recipe

Pumpkin Cream Cheese Muffins

Ingredients
  

  • 2 cup gluten free flour blend (I used Compliments gluten free flour blend available at Sobeys and Safeway but Bobs Red Mills 1 to 1 gluten free blend would work great too)
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2 large eggs
  • 1/2 cup softened butter (or use Earth Balance vegan “butter”)
  • 1/2 cup canned pumpkin purée
  • 1 tsp vanilla
  • 1 cup buttermilk (or use 1 cup goat milk with 1 Tbsp apple cider vinegar)
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin spice
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup rolled oats (I used Only Oats non-contaminated oats)
  • 1/4 cup raw pecans or almonds, chopped
  • 1 pkg (8 oz) cream cheese, softened (or use Daiya dairy free cream cheese)
  • 1/2 cup white sugar
  • 1 large egg
  • 1 tbsp gluten free flour blend (I used Compliments gluten free flour blend available atSobeys or Safeway or you can use Bobs Red Mills 1 to 1 gluten free flour blend)
  • 1/4 cup brown sugar
  • 2 tbsp rolled oats (I used Only Oats)
  • 2 tsp gluten free flour blend
  • 1 tbsp chopped pecans
  • 1 tbsp chopped walnuts
  • 1/2 tsp cinnamon
  • 2-3 tbsp melted butter (or use Earth Balance vegan “butter”)

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 12-15 muffin cups.

For the cream cheese filling:

  • In a medium bowl add cream cheese, white sugar and egg and with a hand mixer beat until smooth. Add the gluten free flour and beat again.
  • Set aside.

For the streusel topping:

  • In a small bowl add all the ingredients and mix well with a spoon.
  • Set aside.

For the muffin batter:

  • In a stand mixer add the softened butter and the sugars and mix well.
  • Add the pumpkin puree, vanilla and eggs and beat until smooth.
  • Scraping sides of bowl to incorporate all.
  • In a small bowl whisk the gluten free flour, spices, baking soda, baking powder, salt, oats and nuts.
  • Alternately add the dry ingredients with the buttermilk and mix on medium speed until well blended.
  • Fill lined muffin cups 1/3 full with the muffin batter.
  • Drop 2 Tbsp of cream cheese filing into centre of batter.
  • Top with remaining batter. (I like to fill the muffins 3/4 full)Top each muffin with a streusel topping (about 2 Tbsp each).Bake in oven for 20-25 minutes until toothpick inserted into muffin comes out clean.
  • Remove from oven and cool.
  • Enjoy!
Tried this recipe?Let us know how it was!
pumpkin cream cheese muffin recipe

It’s October and pumpkin season is here in full force. For us Canadians it is the time for thanksgiving and this year it is the first weekend in October.

I am hosting this year and I have to admit it I am very excited to host. Not so thrilled about the major house cleaning and the inevitable hours of dishwashing after everyone leaves, but the cooking and baking? Totally excited!

I think thanksgiving is my most favourite of holidays. It is the abundance of produce available at the markets, the cool weather, the changing of colours and the smell of spices and pumpkin that fill my house this time of year.

pumpkin cream cheese muffin recipe

pumpkin cream cheese muffin recipe

I will be making thanksgiving supper for the gang this year but I wanted to share a great pumpkin muffin recipe for those of you who will be hosting overnight guests.
This pumpkin muffin features a cream cheese filling and a streusel topping and I know it will become a family favourite.

pumpkin cream cheese muffin recipe

pumpkin cream cheese muffin recipe

pumpkin cream cheese muffin recipe

Gluten Free Kitchen Sink Muffins

These gluten-free kitchen sink muffins are moist and not too sweet.
This gluten-free kitchen sink muffin recipe is moist and not too sweet.

This gluten-free kitchen sink muffin recipe is moist and not too sweet. It is everything you want in a breakfast muffin, afternoon treat or grab-and-go snack. Kitchen sink muffins are a cross between a banana bread and a carrot cake. It is a great way to start the day. This gluten-free muffin is perfect for Sunday brunch, breakfast on the go, or to take along on a picnic. Don’t let the long list of ingredients turn you off-this gluten-free recipe is so easy to make and tastes delicious.

The gluten-free kitchen sink muffins have a ton of flavour and textures in every bite. Baking muffins has always been my “go-to” thing. Need something for school lunches-bake muffins. Need something for a quick breakfast-bake muffins. Friend coming over for tea-bake muffins.

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
https://wheatfreemom.com/cookbooks

WHY DO I CALL THEM KITCHEN SINK MUFFINS? Because you can throw everything but the kitchen sink in these muffins. Swap out the shredded carrots for zucchini. Replace the almonds with pecans or walnuts. Omit the chocolate chips and use dried cranberries. The substitutions are limitless.

These gluten-free kitchen sink muffins are moist and not too sweet.

WHAT INGREDIENTS YOU NEED TO MAKE THE MUFFINS:

With banana, applesauce, grated carrots, chocolate chips and almonds these healthy gluten-free kitchen sink muffins are extra tasty.

Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
https://www.pinterest.ca/wheatfreemom/gluten-free-muffin-recipes-by-wheatfreemom/

Why do I call them kitchen sink muffins? Because you can throw almost anything into the batter and they will turn out great. You can be creative with the ingredients. Omit the chocolate chips and add raisins. Not a fan of nuts then substitute with flax seeds, sunflower seeds or hemp hearts. These gluten-free muffins would be great to take along on a hike, a bike ride or a picnic in the park.

My favourite kind of recipes are those that are flexible. Recipes that on any given day, you can make work with what you have in the pantry. These gluten-free kitchen sink muffins are that kind of recipe. Are you ready to make muffins now?

HOW TO MAKE THE GLUTEN-FREE MUFFINS:

  1. Preheat the oven to 350 degrees.
  2. Line 2 muffin tins with 16-18 paper cupcake liners.
  3. In a stand mixer add the banana, applesauce, eggs, vanilla and oil and mix until well blended.
  4. In a small bowl whisk the gluten-free flour, sweetener, baking powder and soda, salt and spices.
  5. Add dry ingredients to wet and mix on low speed.
  6. Add the coconut milk/apple cider vinegar and mix on low speed.
  7. Increase speed to medium until you have a smooth batter.
  8. Fold in the grated carrots, chocolate chips and almonds.
  9. Use an ice cream scoop to drop batter into lined pan.
  10. Bake in oven for 22-25 minutes.
  11. Remove and cool.
These gluten-free kitchen sink muffins are moist and not too sweet.

These gluten-free kitchen sink muffins are healthy, easy to make and packed full with flavour. I love to have a homemade gluten-free muffin with my earl grey soy tea latte in the morning. After that I normally head out to my power walk

The muffins are pretty much loaded with everything but the kitchen sink and makes for a wonderful breakfast. A cross between banana bread and carrot cake, these muffins are full of flavour, light and moist and will last at least 5-6 days on the counter.

Free Chocolate Treats E-Book
https://wheatfreemom.com/chocolate-treats-ebook/

Here are some other muffin recipes to try:

These gluten-free kitchen sink muffins are moist and not too sweet.

Gluten Free Kitchen Sink Muffins

These gluten-free kitchen sink muffins are moist and not too sweet. They are everything you want in a breakfast muffin, afternoon treat or grab-and-go snack.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Cuisine American

Equipment

  • whisk
  • bowls
  • stand mixer or hand mixer
  • measuring cups
  • muffin pans
  • paper cupcake liners
  • ice cream scoop

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 2 muffin tins with 16-18 cupcake paper liners.
  • In a stand mixer add the banana, apple sauce, eggs, vanilla and oil and mix until blended.
  • In a small bowl whisk the gluten free flour, sugar, baking powder, baking soda, salt and spices.
  • Add dry ingredients to wet and mix on low speed.
  • Add the coconut milk and apple cider vinegar and mix on low speed.
  • Add the grated carrots, chocolate chips and almonds and stir to combine.
  • Fill lined muffin tins with about 3/4 full of batter.
  • Bake in oven for 22-25 minutes.
  • Remove and cool.
Keyword afternoon snack, banana muffins, breakfast, breakfast muffins, gluten-free, gluten-free muffins, gluten-free recipe, grab and go snack, kitchen sink muffins
Tried this recipe?Let us know how it was!