Strawberry Muffins | Gluten and Dairy Free

Strawberry Muffins | Gluten and Dairy Free

1 1/2 cups Bob's Red Mill Gluten Free All Purpose Flour Blend  

1 + 1/8 t xanthum gum

1/2 cup coconut sugar

1/2 T cinnamon

1/2 t baking soda

1/4 t salt

1/4 c honey

1 cup fresh strawberries, hulled, and finely chopped

1/2 cup unsweetened applesauce

evoo

2 egg whites

Pre-prep:

Preheat oven to 325. Grease 12 muffin cups or use paper liners.

Combine baking soda and salt in a small bowl. Mix well to remove all lumps from the soda. Set aside.

In a 1/2 cup measuring cup, fill most of the way with applesauce, leaving 1/2-1/4" head space. Fill to the brim with extra virgin olive oil. Set aside.

Directions:

In a large bowl add flour, xanthum gum, coconut sugar, cinnamon, and baking soda/salt mixture. Whisk to combine. In another bowl, mix honey, strawberries, egg whites, and applesauce/oil mixture. Stir well.

Combine wet ingredients with dry ingredients, stirring just until moistened. Distribute batter evenly between 12 muffin cups, and bake at 325 for 20-25 minutes, or until muffins test done.

Enjoy!

Sunday Morning Muffins

I love these not-too-sweet yet packed-with-goodness muffins. I always include them on my list when I have a freezer cooking day, because they are just perfect to bake up in large batches and then pop a few out for breakfast or a snack whenever you want them!

Sunday Morning Muffins

Yield: 24 muffins 

Ingredients: 
2 cups fresh ground whole wheat flour
1/2 cup granulated sugar (Sucanat or agave can be substituted as a natural sugar)
2 teaspoons ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
4 egg whites, lightly beaten
½ cup applesauce
2 cups grated carrots
½ cup chopped pecans (optional)
½ cup undrained crushed pineapple

Directions:

1. Preheat oven to 350 degrees. Spray two 12-cup muffin tins with non-stick cooking spray.
2. In a large bowl, combine flour, sugar, cinnamon, soda and salt.
3. In a small bowl mix eggs and applesauce and add to flour mixture. Stir the batter just until the dry ingredients are moistened.
4. Fold in carrots, pecans and pineapple. Stir until blended.
5. Pour batter into prepared muffin tins. Bake 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
6. Cool in tins for 10 minutes before removing.

Orange Date Cardamom Muffins

 

2 1/4 cup fresh ground whole wheat pastry flour
1/4 cup - 1/2 cup sucanot (or sugar) - based upon if your dates are sugared (see below)
1 t cardamom
3 t baking powder
1/4 t sea salt
3 egg whites
1 cup orange juice
1/3 cup unsweetened applesauce
3/4 cup chopped dates (can either use medjool or the pre-sugared/chopped varieties you can find in the store - adjust sweetener accordingly)
Zest from one orange

Preheat oven to 400. Spray muffin tin, or line with paper baking cups.

In a large bowl, combine dry ingredients. In another bowl mix together egg whites, orange juice, and applesauce. Stir into dry ingredients just until moistened. Fold in dates and orange zest.

Fill muffin cups 2/3 full with batter and bake for 15-20 minutes or until toothpick comes out clean. - Cool for 5 minutes in pan before removing to a wire cooling rack.

Makes 12 muffins

Lowfat Chocolate Banana Muffins

This recipe is originally from Lauren - whom I love - with a few Kristinifications (as usual). My husband and I have decided that we must have a batch of these delicious muffins (equally as good for breakfast, a snack, or dessert) in the house at all times - or we tend to get
a tadgrumpy. They freeze wonderfully and you'd never in a million years guess that they were full of good ingredients and low in fat!

Lowfat Chocolate Banana Muffins

3 large overripe (with almost black peels) bananas

1/2 (scant) cup sucanot
2 egg whites
1/3 cup unsweetened applesauce
1 cup whole wheat flour
1/2 cup (scant) good quality unsweetened cocoa powder
1/2 t salt
1 t baking powder
1 t baking soda
1/4 cup grained-sweetened chocolate chips
1/4 cup (or less) all natural peanut butter (optional)

Preheat oven to 350. Lightly grease a 12 cup muffin tin. In a large mixing bow, mash the bananas with a fork. Stir in the sucanot, egg white, and applesauce.

In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Gently fold the dry ingredients into the wet just until combined. Fold in chocolate chips. Batter will be lumpy.

Fill each muffin cup 3/4 full and top with a small dollop of peanut butter if desired (maybe 1/2 a t). Swirl peanut butter with a knife to form a pretty pattern on the surface. Bake for 20 minutes or until toothpick comes out clean (note that the chips and peanut butter may give you a false reading-you can also go by a touch spring test).



Cool on a wire rack. Store in an air-tight container at room temperature for a few days, in the fridge for about a week, or freeze for a month (if they last that long!).