Wild Berry Muffins (gluten-free, paleo)

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Wild berries are all over the place right now!  If you are lucky enough to forage around and pick some, then you won’t regret it.  Otherwise, you could easily use any berry.
Wild Berry Muffins (gluten-free, paleo)
Ingredients:
6 eggs
1/2 cup coconut flour
1/2 softened butter
1/2 cup local honey
1 Tbsp vanilla
1/2 tsp salt
1/4 tsp baking soda
3/4 cup berries
zest from one lemon
Tbsp of fresh thyme (optional)
Directions:
Preheat oven to 350F.  Mix honey and butter together and then add everything else.  Fold in berries.  Fill muffin cups and bake for 30-35 minutes.  Allow to cool and enjoy.

Paleo Cinnamon and Cream Cheese Muffins

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Cheese is always a fading memory for those that have made a transition to dairy free, and many people are fine with that.  However, when there is a dairy free option that is still conducive to meeting their health goals, they wouldn’t mind partaking!  I ran across Kite Hill Almond Cream Cheese Spread and decided to try it out.  If you aren’t spreading it on a bagel, what on earth do you do with cream cheese?  I decided to try baking first to see if it would hold it’s own under heat.  I really enjoyed this cheater version of cinnamon rolls with cream cheese frosting, and they are so much easier than making cinnamon rolls.  Stay tuned on FB and instagram for how the cream cheese story unfolds in different applications.
Paleo Cinnamon and Cream Cheese Muffins
Ingredients:
1/2 cup coconut milk
2 eggs
1/4 cup maple syrup
1 tsp vanilla
2 cups almond flour
1/2 cup arrowroot powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp cinnamon
7 Tbsp or so of almond cream cheese by Kite Hill (I didn’t measure)
Directions:
Preheat over to 325F.  Stir dry ingredients together.  Add the wet ingredients (except cream cheese) and combine.  Place batter in greased or lined muffin tins and dollop a Tbsp or 2 on top of muffin.  Bake for 20-25 minutes or until the top springs back at you. The cream cheese will not melt but will be creamy to eat.

Meyer Lemon Muffins

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When Meyer lemons are in season, you take full advantage!  I went through an entire bag in 2 days!  They are different from regular lemons in the sense that are sweeter and almost a cross between a lemon and an orange?  So, they tend to be a good option for baking. These muffins have no nuts, so that’s a plus for those that may be allergic or trying to save money.  They are pretty high in protein because of the egg content, but keep in mind these are still a treat!
Meyer Lemon Muffins
Ingredients:
2/3 cup coconut flour
1 tsp baking powder
8 eggs
1/4 cup coconut milk or almond milk
zest from 2 lemons
1/ cup honey or maple syrup
1/2 tsp salt
1 Tbsp vanilla
1/2 cup butter, melted
Directions:
Preheat oven to 350F.  Place all the ingredients, except the butter, in a bowl and mix until blended.  Once blended, start to slowly add the butter until incorporated.  Place in silicone lined muffin tins and bake for 22 minutes.

Zucchini Muffins

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Zucchini is something that gets so overwhelming in the summer that people can’t find enough uses for it! I do not find that it freezes very nicely, so you have to get creative on how to make this bounty last. Everyone needs a good zucchini muffin recipe, and these little guys can freeze easily for later months. I use more spice than most other recipes because I want my muffins to have that cinnamon flavor I crave from zucchini bread. This is an all coconut flour recipe, too which means it uses quite a few eggs. Use this to your advantage and eat a couple for breakfast!

Zucchini Muffins

Ingredients:

  •  3/4 cup coconut flour
  • 6 eggs
  • 1/2 cup maple syrup
  • 1/4 cup grassfed butter, melted (or coconut oil)
  • 1 tsp vanilla extract
  • 1 1/2 Tbsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 3/4 tsp baking soda
  • 1 1/2 cups shredded zucchini

Directions:

Preheat oven to 350F. Melt the butter and add all the ingredients together except for the zucchini. Once combined, fold in the zucchini and portion among 12 lined muffin tins. Bake for 25-30 minutes and let cool completely in the pan after removing from the oven (they will keep cooking slightly). Store in the fridge!