Muffins

Healthy Gluten-Free Dairy-Free Pumpkin Muffins

7

These were so sweet and had that fluffy melt in your mouth texture that I decided I just had to share this recipe with you guys. So here it is.

12
2/3 cup of organic brown rice flour
½ cup of buckwheat flour, freshly ground
½ cup of tapioca or arrowroot starch
½ teaspoon of cinnamon
½ teaspoon of nutmeg
½ teaspoon of cloves
¼ teaspoon of baking powder
1 teaspoon of baking soda
¾ teaspoon of sea salt
¾ cup of raw honey
2 large eggs OR 2 Tablespoons of fresh ground flax + 6 Tablespoons of boiling water
½ cup of coconut oil or melted butter
¼ cup of cold water
1¼ cup of canned or homemade pumpkin puree
Combine the dry ingredients with each other, and then put all of the rest of the remaining ingredients directly on top. (You can easily “dump and then mix” however I needed to ensure the small spices along with the leavenings had been combined completely first.) Mix or whip very well. Line a muffin tray and then pour around ¾ full directly into 12 muffin cups. Cook in a pre-heated 325 degrees for around 40 – 45 minutes (20 – 25 minutes for 24 miniature muffins). You may have a bit remaining, and so a miniature loaf pan is generally perfect for the surplus. Notes Observe timing very carefully because honey browns more quickly!
Nutritions

Calories
228

Sodium
305mg
12% DV

Fat
12g
19% DV

Protein
1g
3% DV

Carbs
28g
9% DV

Fiber
1g
6% DV

Rich and fudgy, this easy Chocolate Zucchini Bread is the perfect cross between a chocolate pound cake, brownies, and a classic loaf of zucchini bread! It's moist and tender thanks to sour cream in the batter, and studded with miniature chocolate chips for even more decadent flavor. Serve a couple of slices of double chocolate zucchini bread for breakfast or brunch with a cup of coffee, for an afternoon snack with a glass of milk, or with a scoop of vanilla ice cream for a delicious dessert.

1 c sugar
1/2 c sour cream
1/2 c vegetable oil
1/3 c milk
2 eggs
2 t vanilla extract
2 c all purpose flour
1/2 c unsweetened cocoa powder
1 (½ t) baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 c shredded zucchini ( patted dry )
12 slices
  • Preheat oven to 350° F. Grease a deep 8 ½ x 4 ½ -inch or a 9 x 5-inch loaf pan and set aside.
  • In a large bowl, whisk together sugar, sour cream, oil and milk. Whisk in eggs and...
    See the full directions on my site
Nutritions

Calories
2644

Sodium
2217mg
92% DV

Fat
59g
92% DV

Protein
87g
175% DV

Carbs
458g
155% DV

Fiber
50g
202% DV