Blueberry Muffins Gluten free/Paleo/Clean/Vegan

Ingredients
2 cups almond flour
1/2 c coconut flour
1 flax egg
1 chia egg
1/4 cup applesauce
1/4 cup coconut oil
1/4 c raw honey
1/4 c agave
1/2 tsp baking powder
1/4 tsp salt
1 Tbsp vanilla
1/2 tsp cinnamon
1 c blueberries

Directions
1. Preheat oven to 300/350. Grease muffin pan or line with paper.
2. In large bowl, mix all ingredients except blueberries. Once all is mixed well, gently fold in blueberries.
3. Fill each muffin 3/4 full. Bake for approximately 30-40 minutes. Top should be spongy but firm when pressed. Cool for 5 minutes before removing from pan.

***I am still working out the temperature and time length for this. To be honest, I baked at 300 for 30 minutes, as suggested by a similar recipe, but found they did not cook through. So I baked another 10 minutes at 350. I'll update when I try again!***

*you could also use all agave or all honey rather than doing both, or 2 flax eggs vs 2 flax and 1 chia, etc. If you are not vegan or with egg allergies, you would eliminate the following and replace with 3 eggs:
1 flax egg
1 chia egg
1/4 cup applesauce
1/4 cup coconut oil

Blueberry Muffins: Vegan and Clean

Ingredients
3/4 cup non bleached organic flour
3/4 c whole wheat flour
1/2 c brown sugar
1/2 c organic sugar (both sugars can be replaced with stevia)
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking powder
1/3 c coconut oil
1/2 c applesauce
1/3 c non-dairy milk
1 cup blueberries

Directions
1. Preheat oven to 400 deg. Grease muffin pan
2. Combine dry ingredients. Separately, combine wet ingredients. Stir to mix, without over mixing.
3. Fill muffin cups 3/4 full. Bake 20-25 minutes until toothpick comes out clean

Vegan Chocolate Chip Pumpkin Bread

FALL is here!!!

Ingredients

2 1/2 c unbleached flour
1 c. whole wheat flour
1 c. dark brown sugar
1 c of sugar or stevia
1 tsp baking powder
2 tsp ginger
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
2 tsp pumpkin pie spice
dash of cloves
1 c unrefined coconut oil
15 oz pumpkin puree
4 Tbsp maple syrup
8 Tbsp water
1 tsp vanilla
1 1/2 c vegan chocolate chips

Directions
1. Preheat oven to 350. Grease bread pans.
2. Mix all dry ingredients. Mix wet in separate bowl. Fold together without over-stirring.
3. Pour into baking pan/ pans and bake at 350 for 1 hour and 15 min.

*can easily be adapted into muffins!

Every year, our fall tradition on the first available "cold snap," we serve up some form of pumpkin bread with yummy, hot apple cider!! That's our FALL tradition...incidentally, fall is my favorite time of year ;) Boy, I do miss living in a place where I can watch the seasons change!

Vegan Eat Clean Banana Muffins

Ingredients
2 super ripe mashed bananas
1/3 c unsweetened applesauce
2/3 c sugar (or stevia if sugar free- I prefer a mix)
2 flax eggs (2 Tbsp flax + 4 Tbsp water)
1/4 c nondairy milk
2 tsp pure vanilla extract
1 2/3 c flour (I mixed whole wheat and unbleached organic)
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 tsp cinnamon
dried banana chips (optional)

Directions:

1. Preheat oven to 350. Prepare flax eggs and let rest. Mix wet ingredients. Add dry ingredients.
2. Add to muffin pan, either greased or with papers. Add muffin mix to pan. Top each muffin with a dried banana chip.
3. Bake at 350 for 17-20 minutes for regular muffins (13-15 for mini-muffins).

Blueberry Pecan Muffins (Vegan, Eat Clean)

Ingredients

1 cup almond milk (or soy milk)
1 tsp apple cider vinegar
3 tbsp coconut oil (or canola, sunflower etc)
1 tbsp maple syrup
1/4 c sugar (for sugar free, replace with stevia)
1/4 c stevia
1 cup organic non-bleached flour
1/4 c whole wheat flour
1 tbsp cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp nutmeg
1/4 c chopped pecans (I put them in food processor)
1 cup dl frozen blueberries (keep them frozen, don’t thaw)

TOPPING:
1/2 c pecans, roughly crushed
1 tbsp brown sugar
1 tbsp vegan butter

Directions:

1. Preheat your oven to 350deg and line your muffins pan with paper liners.
2. In a big bowl stir together milk and vinegar to curdle the milk.
3. Melt the coconut oil if it’s not already liquid.
4. With a fork whisk in oil,stevia, syrup and sugar into the milk.
5. Sift together flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg and salt and stir into the milk mixture. Do now overwork, mix just enough to moisten all of the dry ingredients.
6.Add frozen blueberries and 1/4 c pecans and stir into the batter.
7. Pour the batter into the muffin liners.
8. Make topping by mixing butter, pecans, and brown sugar. Sprinkle pecans, brown sugar (and butter) on top of the batter.
9. Bake in the middle of the oven for about 25 minutes or until a toothpick inserted into the center comes out mostly clean. Allow to cool for 5-10 minutes before removing from pan.

Pumpkin Bread (Vegan and Eat Clean)

Ingredients:
2 1/2 c unbleached flour
1 c. whole wheat flour
1 c. dark brown sugar
1/2 c stevia
1 tsp baking powder
3 tsp ginger
1 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice or pumpkin pie spice
1 c unrefined coconut oil
15 oz pumpkin puree
4 Tbsp maple syrup
8 Tbsp water
1 c. walnuts (I put these in the food processor and grind to small pieces for the kiddos!)
2/3 c. flaked coconut
1 1/2 tsp vanilla

Directions:
1. Preheat oven to 350 deg.
2. Mix wet ingredients and dry ingredients in separate bowls. Combine, but do not over-stir
3. Fold in nuts
4. Bake for 1 hour and 15 minutes

*You could also make this into muffins!

Zucchini Bread

Ingredients:

1 cup unbleached flour
1/2 cup whole wheat flour
1/2 tsp baking powder
pinch salt
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp ginger
1/2 tsp nutmeg
1 flax egg (1 Tbsp flax +3 Tbsp water)
1/2 cup brown sugar
1/2 cup applesauce
2 Tbsp oil
1 cup zucchini, chopped fine
1 tsp vanilla
1 banana, smashed
hearty handful of raisins (optional)
1/2 cup almond milk

Directions:
1. Preheat oven to 375. Spray pan lightly with cooking spray.
2. Combine flax and water, stir and set aside. Place flour, baking powder, salt, baking soda, cinnamon, ginger, and nutmeg into a bowl. Stir to combine and set aside
3. Place flax egg, sugar, applesauce, oil, zucchini, smashed banana, and vanilla in mixing bowl, and mix on medium low until all ingredients are incorporated.
4. Add flour mixture, stirring until just combined. Place batter into pan.
5. Bake 20-25 minutes or until browned and toothpick inserted into center comes out clean.



Caveat: can also make as muffins, but will need to decrease baking time to 16-18 minutes! You can also add toasted nuts (almonds or pecans would work perfect!)

Pumpkin muffins

Ingredients:

1 cup pumpkin (I used canned organic)
1/2 c almond milk
2 egg replacers (I use 1 Ener G egg replacer and 1 Tbsp flax 3 Tbsp water)
1/4 c coconut oil
1/4 c applesauce
1/4 c honey
1/4 c pure maple syrup
1 tsp vanilla
2 1/4 c whole wheat flour
1/4 tsp salt
1 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1 Tbsp baking powder

Directions:

1. Preheat oven to 350 deg. Lightly oil a muffin pan.
2. In large bowl, mix all ingredients well. Beat until blended.
3. Pour batter into muffin pans, filling 2/3s full. Bake for 25-35 minutes, until inserted toothpick comes out clean. Voila!

Caveat: I had some leftover white icing from a cake I made the day before. Tasted DELICIOUS on these muffins!

Strawberry Muffins

Ingredients:

1 cup unbleached flour
1/2 c whole wheat flour
1/2 c organic sugar
1/4 c agave nectar
1 tsp baking powder
1/2 tsp baking soda
2 Tbsp cocoa (optional)
1/4 tsp salt
3/4 c almond milk
1/4 c coconut oil
1/4 c applesauce
1 tsp vanilla extract
1 c strawberries

Directions:

1. Preheat oven to 375. Grease muffin pan.
2.Mix dry ingredients in large bowl.
3. Gently stir in agave, milk, oil, applesauce, vanilla. Be careful not to over mix.
4. Fold in strawberries and pour into muffin tins.
5. Bake for 15-20 min. Enjoy!

Banana Oatmeal Muffins

Ingredients:

3/4 cup unbleached flour

1/2 cup rolled oats

1/4 cup brown sugar (unpacked)
1 Tbs flax

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup almond milk

1/4 cup applesauce

1/4 tsp vanilla extract

1/2 cup mashed banana

Directions:

1	Preheat oven to 400 degrees F (205 degrees C).
2	In a bowl, combine flour, oats, flax, sugar, baking powder, soda, and salt.
3	In another large bowl, mix together milk, applesauce, and vanilla.
4	Add the mashed bananas, and combine thoroughly.
5	Stir the flour mixture into the banana mixture until just combined.
6	Lightly grease and dust 6 muffin cups (or line with paper bake cups), and divide the batter among them.
7	Bake at 400 degrees F (205 degrees C) for 20 minutes.

Lemon Coconut Muffins

Ingredients:

1/2 cup applesauce

1/2 cup agave nectar or organic raw sugar

1/4 tsp lemon juice

2 tsp lemon zest (I zested 2)

3/4 cup unbleached flour

1/2 cup oat flour, oats, or whole wheat flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp sea salt

1 cup shredded coconut

Directions:

1.	Preheat oven to 350 degrees.
2.	Mix wet and dry ingredients separately.
3.	Gently combine the wet and dry ingredients, taking care not to over-mix.
4.	Pour into lined muffin cups.
5.	Bake for approximately 20 minutes.