I wanted to make a fall-inspired snack for my kiddos this week…and they LOVE apple cinnamon anything, so some yummy apple cinnamon mini muffins fit the bill. I find that mini muffins are perfect for snack time – they are easy to pack and easy to eat. I prefer to make muffins with almond flour, as one cup of almond flour has 20 grams of protein! I love that my kiddos are getting a good protein surge for their morning snack (not to mention all those good fats) to hold them over until lunch. I’m excited about more apple recipes in the coming weeks, especially this one from Ricki Heller. I hope everyone is having a great fall so far. I’ve got my Halloween costume all set and ready to party. Woot-woot. Continue reading
Category Archives: muffins
Grain-Free Apple Cinnamon Mini Muffins
Labels: fall treats, grain free, holidays, muffins, Paleo, snacks, thanksgiving desserts.
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Almond Flour Blueberry Mini Muffins
Last year I finally bought myself a mini muffin pan…and I love it! I try to keep snack time creative and healthy for the kiddos and mini muffins were a perfect new addition. I love using almond flour for the muffins, as they are packed with protein. Any flavor combo is possible and I adore that they are easy to make, easy to pack, and easy to eat. Today I am sharing blueberry, as blueberries are in season and such a delightful little berry. I also use cherry, strawberry, or raspberry or any combo of each. The kids also love banana chocolate chip, which I will share soon. Have you ever made mini muffins? I am addicted! Continue reading
Labels: grain free, kids, muffins, Paleo, snacks, summer cuisine, summer treats.
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I love You Cinnamon Apple Muffins
I call these “I Love You Cinnamon Apple Muffins” because I make them especially for my children (Daddy gets a few too of course). My kids LOVE these muffins—and they love to make them with me (it’s just a big ole’ love-fest). I’ve included a few pictures of my son, Ethan, helping me one morning before preschool. These muffins are moist, yet fluffy and have such a nice cinnamon apple flavor. They make excellent snacks or can be part of a healthy breakfast. I hope your family enjoys these muffins as much as we do. Join me over at Gluten Free Easily for my gluten free Cinnamon Apple Muffin Recipe (gluten free, dairy free, cane-sugar free, nut free). I shared these muffins last month on March Muffin Madness over at my friend Shirley’s Blog, Gluten Free Easily. You can check out the guest post here.





Pumpkin, Banana, Cranberry Muffins (gluten free, dairy free, cane-sugar free, nut free)
Ingredients:
wet
-2 eggs room temperature
-1/2 cup pumpkin puree room temperature
-3/4 cup ripe banana
-1/2 cup coconut sugar
-1/2 cup melted coconut oil
-1/4 cup applesauce
-3 tablespoons full fat coconut milk
-1 teaspoon vanilla
-10 drops stevia
dry
-100 grams sorghum flour (3/4 cup + 2 tablespoons)
-100 grams brown rice flour (3/4 cup)
-60 grams tapioca flour (1/2 cup)
-1 tablespoon cinnamon
-1 teaspoon ground ginger
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum or 1/2 teaspoon psyllium husk
-1/2 cup dried cranberries
How To:
Notes:
*For wet ingredients use a 1 cup glass Pyrex for measuring.
*For dry, use metal measuring cups. And when measuring flours, spoon the flours into the measuring cup, then level off with a knife. Never pack in the flour.
*The muffins will stay moist for 3 or 4 full days at room temp in a container.
*I use these large baking muffin cups.





Zucchini Chai Spiced Muffins (gluten free, dairy free, cane-sugar free)
Notes:
*Try homemade non-dairy milks for great results: Almond, Walnut, Hazelnut, Macadamia, Hemp.
*For baking, I suggest following the weight of the ingredients exactly. This might mean investing in a small kitchen scale. I cannot guarantee results if the recipe is not followed as specified and measurements are not accurate…just sayin’.
*For wet ingredients use only a 1 cup glass Pyrex for measuring. *For dry, use metal measuring cups. And when measuring flours, spoon the flours into the measuring cup, then level off with a knife. Never pack in the flour.
*The muffins will stay moist for 3 or 4 full days at room temp in a container.
*Oh, and I use these large baking muffin cups.
Here are my other baking recipes
(all gluten free, dairy free, cane-sugar free)
And stayed tuned for these chocolate cupcakes comin’ atcha soon
Shared on: Fat Tuesdays, Slightly Indulgent Tuesdays, Allergy Free Wednesdays, My Meatless Monday,





Pineapple Coconut Cupcakes
Ingredients
-1/2 cup shredded unsweetened coconut (40 grams)
-6 drops liquid stevia
3. Add in the oil, applesauce, vanilla, stevia, and pineapple chunks, incorporate, then add in the water, incorporate.
4. Add the dry ingredients to wet and incorporate.
5. Immediately add batterer to baking cups – yields 12.
6. Bake for 20 minutes
7. When done, cool on rack
Notes:
*I highly recommend using these baking cups – they are great for nonstick! I And I use them over and over. They are also biodegradable.
*These cupcakes don’t rise much, so you can fill to the top of baking cup.
*I greatly dislike a dry cupcake. And so I’m happy to report that these are incredibly moist.
*Do not let the batter sit after mixing, as it starts to thicken and froth. So after you mix the dry with the wet, immediately fill your baking cups and bake.
*The little boy mentioned above can have coconut (no tree nuts). I read that in 2007, the FDA classified coconut as a tree nut. But I do believe coconuts are actually seeds, but can also be described as a fruit and nut. This is a good read on the matter.
Ingredients
-1 can full fat coconut milk (I use this brand for its superior coconut cream)
-1/2 teaspoon vanilla
-2 tablespoons Grade B maple syrup
-4 drops stevia (or to taste)
-Natural yellow food coloring
-1/4 teaspoon thickener of choice (optional)
To make the whipped topping place 1 can of full fat coconut milk in the coldest part of your fridge for at least 3 days (the longer the better). I have a bunch in there so I just take one out as needed. Work quickly and remove just the coconut cream from the top of the can. Add to bowl with above ingredients. Mix with hand mixer until incorporated. Frost your cupcake, or place topping in the fridge until you’re ready to use. You could certainly omit the thickener if your coconut cream is working for you. Every can of coconut milk is different. I’ve made some very substantial toppings without thickener, and some really needed it.
Labels: allergy-friendly, dairy free, dessert, gluten free, muffins, vegan.
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Oh, how I love these minis, Amber! Shared on All Gluten-Free Desserts and I hope to make a batch before our road trip on Wednesday. 🙂
Thanks so much for the recipe! xo,
Shirley
Yay! Always an honor to be featured on All Gluten-Free Desserts. Thanks Shirley. xoxo
Yummy! These sound so good! The perfect little fall muffin.
Thanks Emily!!
Thanks so much for sharing these yummy muffins at Savoring Saturdays! xo
A perfect fall treat my friend! Kind of like an apple pie muffin!
Thanks Tessa. And yes indeed, like a little mini apple pie. So good!!!
Amber, I wanted to let you know I’ll be featuring this tonight on Savoring Saturdays. Can’t wait to see what you share this week!
Awesome! Thanks so much!