Cinnamon and Ginger Pumpkin Muffins

Ingredients

1 ½ cups banana (mashed)
1 cup canned pumpkin (puree)
1 teaspoon ginger powder
2 teaspoons cinnamon
2 tablespoons olive oil
2 teaspoons vanilla extract
2 eggs (room temperature)
¼ teaspoon salt
¼ cup tapioca flour/starch
¼ cup +2 tablespoons coconut flour
½ cup white rice flour
½ teaspoon baking soda
1 teaspoon baking powder
2 tablespoons pumpkin seeds (sprinkle before going into the oven)

Method
Preheat your oven to 350 degrees Fahrenheit. Place all of the dry ingredients in a bowl and place the wet ingredients into another. Blend the wet ingredients with a hand blender until smooth, then add the dry ingredients and combine with a spatula until the batter has come together.

Spray the muffin tin with olive oil or coconut oil or use muffin papers and separate the batter into 12 cups. Bake for 20-25 minutes

*You can freeze these babies but I highly recommend you reheat them. The soft moist consistency will come right back if you do reheat it.

Blueberry and Banana Muffins

Blueberry and banana are two of my favourite things. I original named these muffins blueberry and vanilla but for all of the banana haters out there I felt like I would have been deceiving you, so straight up, if you don’t like banana, don’t eat these beautiful babies. With that said, they do not have a strong banana flavour, the banana adds amazing moisture and depth to these babies.

Ingredients

¾ cup ripe banana (mashed)
2 eggs (room temp)
1/3 cup coconut milk (room temp)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup coconut flour (sifted)
1/3 cup tapioca starch
1 teaspoon Ceylon cinnamon
1 teaspoon cardamom (ground)
2 teaspoons  baking powder
2 tablespoons flax meal
⅛ teaspoon salt
2/3 cup fresh blueberries

Method
Preheat the oven 375 degrees F.
Combine the wet ingredients in one bowl and mix well, you can use a hand blender for this.
Combine the dry ingredients together and mix well with a spatula.
Whisk the wet ingredients into the dry (just to get rid of the lumps) then mix with a spatula until combined.
Fold in the blueberries, fill 8 muffin cups. You can sprinkle some unsweetened shredded coconut on top before baking if you would like.
Bake for 18-20  minutes

*You can use frozen blueberries but depending on the quality they will most likely turn the muffins purple but still taste amazing.

Pear and Ginger Muffins

Pear and ginger go together like honey and vanilla, no shit! I have worked on this recipe for a week straight now to get them perfectly imperfect. I’m a recovering perfectionist so I will never say anything is perfect anymore.

These beautiful soft, moist babies are gluten free (always), very low sugar (1 TBSP honey added) and they are great for the gut. The apple sauce and pears actually help feed our good gut bacteria so, BOOM!

Ingredients
⅓ cup apple sauce
¼ cup coconut milk (room temp)
¼ cup butter (melted)
1 tablespoon raw honey
1 teaspoon vanilla extract
2 eggs (room temp)
1 cup almond flour
½ cup tapioca starch
¼ cup coconut flour (sifted)
2 teaspoons baking powder
Pinch of salt 
½ teaspoon allspice
2 teaspoons ginger powder
1 teaspoon cinnamon 
1 cup fresh pear (diced small)

Method
Preheat oven to 375 degrees fahrenheit
Combine all of the wet ingredients in one bowl and mix well
Combine all of the dry ingredients in another bowl and combine well
Add the chopped pear to the wet ingredients and fold the mixture into the dry ingredients.
Divide the batter into 8 muffin cups and bake for 15-18 minutes

*Make sure the baking powder is fresh or else these babies won’t rise as much as they should. Do not over mix so these babies are soft, moist and perfectly imperfect.

Gluten Free Pumpkin and Vanilla Muffins

These beautiful moist muffins freeze super well, so make two batches and freeze em for later. *Note I omitted the oil in my second batch while creating these and I really didn't notice a difference, the virgin coconut oil is beneficial to your body, but if you do not want to add it, it's not necessary. The pumpkin and mashed banana keep it real moist! 
These are not low carb but they are gluten free.

1 ¼ cup brown rice flour
¼ cup arrowroot flour
1 teaspoon true cinnamon (ceylon cinnamon)
½ teaspoon nutmeg
½ teaspoon sea salt
1 tablespoon baking powder (aluminum free)
1 teaspoon baking soda (aluminum free)
1 cup canned organic pumpkin
½ cup almond milk
1 egg
2 teaspoons vanilla extract or the caviar from 1 vanilla bean
2 ripe bananas (mashed)
2-3 tablespoons organic virgin coconut oil * See note above
¼ cup raw, local honey

Method
Combine wet ingredients in one bowl with bananas and pumpkin and combine dry ingredients in another bowl. Add the wet ingredients to the bowl of dry ingredients and stir together just until combined. Bake 350 degrees Fahrenheit for 20-25 minutes. Check with a wooden skewer, with all gluten free muffins, they are best reheated after the first day.

Gluten Free Apple and Cinnamon Muffins

2 cups almond flour
1/4 cup unsweetened, shredded organic coconut
1/4 teaspoon sea salt
1 teaspoon baking soda (aluminum free)
1 teaspoon cinnamon
1/2 teaspoon allspice OR 1/4 teaspoon nutmeg
1/4 cup  organic coconut oil or olive oil
4 organic eggs
2 teaspoons vanilla extract
2 tablespoons raw, local honey (ommit for low carb)
2/3 cup shredded apple with the peel

Method
Note- Remove the honey and you got yourself a low carb version. Not strict low carb, but low carb.
In a large bowl, add all of the dry ingredients and mix together. 
In another large bowl, add all of the wet ingredients including the shredded apple ; mix together with a fork until a little frothy.
Pour the dry ingredients into the wet ingredients and mix together well.
Divide the batter into 12 muffins and bake at 325 degrees Fahrenheit for 15-20 minutes. These gluten free muffins will last for 5-6 days in the refrigerator.
Refrigeration is recommended.