Tag: #glutenfree

Gluten Free, Raspberry Lime Muffins

Breakfast is served!

I recently picked up Tieghan Gerard’s latest cookbook: Half Baked Harvest – Every Day and was inspired by her blueberry lemon poppyseed muffins. They’re so delicious, you can’t stop at one muffin. I wanted to try something similar to her recipe, but with a different flavor profile. Raspberry and lime! I was pleasantly surprised with how well they turned out that I couldn’t keep this recipe to myself. That first bite tastes like key lime pie with fresh raspberries on top. Absolutely delicious! 

Recipe: 

1/2 cup of honey

1/2 cup of coconut oil (melted) 

2 tsp vanilla extract 

2 eggs 

1 single serve Greek yogurt (plain) 

1 1/2 limes

1 3/4 cups of GF flour (I used Bob’s Red Mill) 

2 tsp baking powder 

1 tsp baking soda 

pinch of salt 

1 cup of fresh red raspberries 

1/2 cup of fresh blackberries (optional) 

3 Tbsp raspberry jam 

Mix wet ingredients (minus the jam) in a bowl, add juice of 1 1/2 limes and zest of one lime. In a separate bowl, combine dry ingredients. With mixer going, slowly add dry ingredients to wet. When dough forms, add jam and berries until just combined. Drop into parchment lined muffin tins and bake in a preheated oven at 350 for 25-35 minutes. 

I hope you enjoy these muffins as much as our family does!

Happy Baking! 

-Lauren

Flourless Morning Glory Muffins

Ingredients:

1 apple

1 banana

1 cup carrots (chopped)

1/3 cup raisins

1 egg (optional)

1/4 cup of your favorite nut butter

1/4 cup honey or real maple syrup

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ground ginger

1 tsp vanilla or almond extract

2 tbsp flax seed (milled or whole)

1 cup rolled oats

Preparation:

 

Preheat oven to 375 and grease your muffin tin if not using paper muffin cups. Combine ingredients in a food processor or Vitamix until desired texture is reached (I’ve tried just chopping everything up and mixing with my hands, but that does take some time. If you like a lot of texture in your muffins, but like saving time, try a pie crust cutter to blend ingredients). Pour/spoon batter into muffin tins. If your batter seems a bit thin (some apples are more juicy than others) add an additional 1/4 cup of oats. Bake at 375 for 20-25min (until firm) and allow to sit 10 minutes before removing. I personally love to top mine with walnuts or chopped almonds before baking. The added crunch is really nice.