Gingerbread Muffins

Gingerbread Muffins

 

These moist and slightly sweet muffins would be perfect to serve on Christmas morning or for a holiday family brunch. Serve them with chai tea, spice tea, or hot mulled cider as an afternoon snack. They are also good served with a dollop of creamy almond butter.

 

Dry Ingredients:1 1/2 cups teff flour1/4 cup tapioca flour or arrowroot2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon sea salt2 teaspoons cinnamon1 to 2 teaspoons ground ginger1/2 teaspoon ground nutmeg

 

Wet Ingredients:1 cup prunes1 cup very hot water2 tablespoons ground chia seeds1/2 cup unsweetened applesauce1/4 cup olive oil or coconut oil1/4 cup maple syrup1/4 cup blackstrap molasses2 teaspoons vanilla

 

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

 

In a large bowl whisk together the dry ingredients. Set aside. Place the prunes, hot water, and ground chia into a blender and let soak for 10 to 15 minutes. Then puree and add the applesauce, oil, maple syrup, molasses, and vanilla. puree again until very smooth. Pour into dry ingredients and whisk together until combined.

 

Spoon batter into muffin pan. Bake for approximately 30 minutes. Let cool on a wire rack. Serve warm or at room temp. Source: www.NourishingMeals.com.

Pumpkin Hazelnut Teff Muffins

Pumpkin Hazelnut Teff Muffins 

 

If you use Homemade Pumpkin Puree you might need to lessen the water or milk added to the wet ingredients otherwise the batter will be too moist. I’ve been using canned organic pumpkin since my sugar pie pumpkins are not quite ready yet.

 

Dry Ingredients: 2 cups hazelnut meal1 cup teff flour ¼ cup arrowroot powder 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon sea salt 2 to 3 teaspoons cinnamon 1 teaspoon ginger ¼ teaspoon nutmeg 

 

Wet Ingredients: ¼ cup hot water 2 tablespoons ground chia seeds 1 cup pumpkin puree ½ cup maple syrup ¼ cup olive oil or melted coconut oil ½ cup water or milk 

 

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

 

In a medium-sized mixing bowl, whisk together the dry ingredients; set aside.

 

In another mixing bowl, whisk together the hot water and ground chia to form a slurry. Add the remaining wet ingredients and beat together using an electric mixer. Pour the wet into the dry and whisk together. Spoon into muffin cups.

 

Bake for approximately 30 minutes. Remove muffins from pan and cool on a wire rack. Source:www.NourishingMeals.com

 

 

 

 

 

Hazelnut Pumpkin Spice Muffins

Hazelnut Pumpkin Spice Muffins

 

I used Bob’s Red Mill Hazelnut meal/flour in this batch but you can also make your own by placing whole raw nuts into a food processor and grinding to a fine meal. You’ll get the best flour if you sift out the larger chunks and just use the fine meal. To make the nut flour easier to digest you can first soak the raw hazelnuts overnight in water, then rinse and drain, and place into your dehydrator. Dehydrate for 24 to 48 hours or until crisp. Then proceed with grinding.

 

Dry Ingredients:2 cups hazelnut flour

½ cup coconut flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon sea salt

1 tablespoon cinnamon

1 teaspoon ginger

¼ to ½ teaspoon nutmeg

 

Wet Ingredients:

1 cup pumpkin puree

½ cup maple syrup

6 large organic eggs

 

Preheat oven to 350 degrees F.  Line a 12-cup muffin pan with paper liners.

 

In a large bowl, whisk together the dry ingredients. In a blender, puree the wet ingredients. You can also whisk them together, but I find the blender method much easier.

 

Pour the wet ingredients into the dry and whisk together until thoroughly combined. Spoon into muffin cups.

 

Bake for 30 minutes. Cool on a wire rack. Source: NourishingMeals.com

 

 

 

Banana Almond Butter Muffins

Banana Almond Butter Muffins

 

The texture and flavor of these muffins is best once they have completely cooled. Serve with a dollop of honey or Chia Berry Jam and a mug of herbal tea. These also make a great snack to take while traveling….or pack one in your child’s lunchbox!

 

1 cup roasted almond butter4 large organic eggs2 medium ripe bananas1/4 cup maple syrup2 teaspoons vanilla6 tablespoons coconut flour3/4 teaspoon baking soda1/2 teaspoon sea salt

 

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

 

Place all ingredients into a food processor fitted with the “s” blade and process until smooth. Scoop batter into muffin cups.

 

Bake for 25 to 30 minutes. Cool on a wire rack. Source: wwwNourishingMeals.com