Tag: muffins

This recipe is a little bit healthier version of my older Buckwheat Apple Muffin recipe.

3 tbs butter or ghee, softened
1 egg
1/3 cup coconut sugar
1 tbs pure maple syrup
1/2 cup applesauce
1/2 tsp vanilla
1/2 cup apple cider or water
1/2 cup buckwheat flour
plus 1/4 cup + 2 tbs gluten free all purpose flour
2 tbs ground flaxseed
1/2 tsp ground cinnamon
1/8 tsp nutmeg
1/2 tsp baking soda
2 apples, peeled and diced

Preheat oven to 400.
In a large bowl, combine the butter, egg, coconut sugar, maple syrup, applesauce, vanilla, water or apple cider and mix. Add flours, cinnamon, nutmeg, baking soda and mix.
Add apples and combine.

Pour batter into muffin cups. This recipe made 12 muffins.

Bake at 400, 15 – 20 minutes.

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I modified this recipe from https://www.allrecipes.com/recipe/6865/to-die-for-blueberry-muffins/ to make it gluten free.

1 1/2 cups gluten free flour
1/4 cup gluten free oatmeal or ground flaxseed, optional
1/4 cup coconut sugar
1/4 tsp salt
2 tsp baking powder
1/2 tsp cinnamon
1/3 cup applesauce
1 egg
1/3 cup milk or coconut milk
1 tsp vanilla
1 cup blueberries
cinnamon sugar

Preheat the oven to 375 for mini muffins, or 400 for full size muffins.
Spray muffin pans with non stick cooking spray. Don’t use cupcake wrappers as they may stick.
In a large bowl, combine the flour, oatmeal, sugar, salt, baking powder and cinnamon. Add the applesauce, egg, milk and vanilla. Mix well. Fold in the blueberries. Scoop into the muffin tins. Sprinkle the tops with cinnamon sugar.

Bake for 13 – 15 minutes for mini muffins.
Bake 20 – 25 minutes for full size muffins.

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I was looking for a really good, go to blueberry muffin recipe, and this recipe may finally be it. It’s full of flavor and is really good! The coconut oil adds a little extra flavor too. If you prefer to omit the coconut oil, then use a total of 1/2 cup butter.
This is a recipe I adapted from the Taste of Home April/May 2013 magazine, page 72 Jumbo Blueberry Muffin recipe.

1/4 cup butter, softened
1/4 cup coconut oil
1/4 cup brown sugar
1/8 cup honey
1/8 cup maple syrup
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract
2 cups all purpose flour (I used: 1 cup all purpose flour, 1/4 cup wheat flour, 3/4 cup buckwheat flour)
2 tsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1 1/2 cups fresh or frozen blueberries

Topping:
cinnamon sugar

Preheat oven to 400 F. In a large bowl, cream butter, coconut oil and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder, salt, cinnamon and nutmeg. Add to creamed mixture; stir just until moistened. Fold in blueberries.

Fill greased or paper lined muffin cups two-thirds full. Bake for 13 – 20 minutes or until a toothpick comes out clean. Sprinkle with cinnamon sugar.

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I’ve just discovered Buckwheat flour. Buckwheat is gluten free and full of vitamins iron and potassium. It is also very high in protein, comparable to meat, eggs and milk. Buckwheat is low in fat and sodium.
Buckwheat is an herb, not a grain and from what I’ve read it can be used 1 for 1 in place of flour in any recipe that calls for using flour: breads, muffins, cakes, pizza dough etc.
My first attempt at using buckwheat flour resulted in the following recipe. They were approved by my 2 picky eaters. Pretty good flavor, add more sugar if you wish, and pretty moist.
Next time I make this I will try all buckwheat flour.

4 tbs butter, softened
1/8 cup canola oil
2 eggs
1/8 cup brown sugar
1/8 cup raw honey
1/8 cup pure maple syrup
1/4 cup applesauce
1 tsp vanilla
1/2 cup plain yogurt

1 cup buckwheat flour
plus 1 cup flour of your choice:
1 cup buckwheat flour
or
1 cup all purpose flour
or
(Since I have a bunch of flours on hand, I used:
1/4 cup whole wheat flour
1/4 cup organic pastry flour
1/4 cup unbleached, unenriched white flour
1/4 cup organic all purpose flour)
3/4 tsp ground cinnamon
1/8 tsp nutmeg
1 tsp baking soda
1 cup buttermilk
2 apples, quartered
1/2- 1 cup berries of your choice, optional

Preheat oven to 400.
In food processor, combine butter, oil, eggs, brown sugar, honey, maple syrup, applesauce, vanilla, yogurt and mix. Add flours, cinnamon, nutmeg, baking soda and mix.
Add buttermilk and mix. Add apples and mix until apples are chopped. Stir in berries of your choice, if using.

Pour batter into muffin cups. I filled the muffin cups halfway to make smaller muffins which made 32 muffins.

Bake at 400, 15 – 20 minutes.

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