Honey Cornbread Muffins

http://fromunderapalmtree.com/honey-cornbread-muffins/?platform=hootsuite

Ingredients

1 C. All Purpose Flour

1 C. Cornmeal

1 ½ tsp. Baking Powder

¼ tsp. Salt

¼ C. Brown Sugar

1 Egg

1 C. Milk

¼ C. Vegetable Oil

¼ C. Honey

Instructions
*Preheat oven to 325 degrees.

*Spray muffin tin with non-stick spray.

Mix flour, cornmeal, baking powder, and salt.

Add brown sugar to mixture and stir.

Beat egg.

Add milk and vegetable oil to egg.

Stir egg mixture into dry ingredients.

Mix in honey.

Fill each muffin cup about ¾ full.

Bake about 15 minutes or until toothpick inserted in center comes out clean.

Cool muffins in the tin for about 5 minutes before removing.

Cool rest of the way on a bakers cooling rack.

Anti-Inflammatory Coconut and Sweet Potato Muffins with Ginger, Cinnamon and Maple Syrup

www.fitlife.tv

Flourless Sweet Potato Muffins
Ingredients

1 small organic sweet potato, roasted (1 cup, packed)

3 organic free range eggs, lightly beaten

¾ cup of organic canned coconut milk

2 tbsp of organic olive oil

½ cup of pure organic maple syrup

1 cup of organic brown rice flour

¼ cup of organic coconut flour

1 tbsp baking powder

½ tsp pink Himalayan salt

1 tbsp of ground cinnamon

1 tsp of ground ginger

⅛ tsp of ground cloves

⅛ tsp of ground nutmeg

Instructions

Preheat oven to 400 degrees Fahrenheit.

Oil a 12-hole muffin tray.

Poke holes in your sweet potato and place on middle rack – cook for 60 minutes (or until soft).

Remove sweet potato from oven and let cool.

Scoop the sweet potato from the skin and place in a mixing bowl.

Discard the skin or eat it as a snack – it contains a lot of the same vitamins as the insides!

Add olive oil, almond milk and maple syrup to the sweet potato and mix until it is smooth.

In a separate bowl, mix the dry ingredients together.

Pour the dry ingredients into the sweet potato and mix until well combined.

Pour the batter in the muffin pan and fill each tin until ⅔ full.

Cook in the oven on the middle rack for 30-35 minutes (or until an inserted knife in the middle of the muffin comes out clean).

Now take that muffin and eaaaaaaaaaaaat it. Nom nom nom nom nom.

​The Best Low-Carb Pumpkin Spice Muffins (Dairy-Free)

Ingredients

1 1/2 cup = 360 ml almond flour

1 tablespoon organic pumpkin pie spice

2/3 cup = 160 ml erythritol crystals

2/3 cup = 160 ml organic pumpkin

4 extra large organic eggs

Instructions

    1. Preheat oven to 300 °F (150 °C).

    2. Line a muffin pan with paper liners.

    3. In a large bowl, combine the almond flour, pumpkin pie spice and erythritol and mix well until there are no lumps.

    4. Add the pumpkin and eggs and beat with an electric mixer until smooth.

    5. Scoop the batter into each muffin cup.

    6. Bake for some 30–40 minutes, or until a stick inserted in the middle of the muffin comes out almost dry.

    7. Remove the muffin pan from the oven and cover with a towel.

    8. Let the muffins cool under the towel, remove the towel and the muffins from the pan and serve. For a really indulgent treat, frost the muffins with Quick Low-Carb Cream Cheese Frosting.

    9. Store in an airtight container.

http://www.lowcarbsosimple.com/the-best-low-carb-pumpkin-spice-muffins/

Pumpkin Zucchini Muffins

http://blog.paleohacks.com/pumpkin-zucchini-muffins/?utm_source=draxe&utm_medium=draxefb&utm_campaign=zuccmussfins
By Rebecca Maclary

Prep Time:7 minutes

Cook Time:45 minutes

Yield:12

Ingredients:

2 Tbs flax meal

6 Tbs water

1 cup almond flour

½ cup coconut flour

½ cup tapioca flour

2 tsp baking soda

1 tsp sea salt (optional)

1 Tbs pumpkin pie spice

1 cup dates, pitted

2 cups canned pumpkin

1 tsp apple cider vinegar

¼ cup coconut oil (or butter, if you can do dairy)

½ (10 oz) bag frozen berries (optional)

¾ cup zucchini, grated

¾ cup sliced almonds or walnuts (optional)

paper muffin liners

Directions:

Preheat oven to 350F.

Combine flax meal and water and set aside.

Combine dry ingredients, cinnamon and allspice in a large bowl and set aside.

By now, your flax meal and water mixture should have a gelatinous texture. Dump it into a food processor with the dates, pumpkin, cider vinegar and coconut oil. Process until dates are roughly chopped.

Fold the pumpkin mixture, the zucchini, nuts and berries into the dry ingredients.

Scoop in to a greased muffin tin. (I always use an ice cream scoop to do this, as it makes super quick work of it!)

These muffins are a great way to get some vegetables into kids without them knowing. Some people have even added cocoa powder successfully, or bananas…really, you can make substitutions in here however you like. Personally, I love chocolate-banana-zucchini muffins, but maybe I’m crazy. They’re great warm out of the oven with a bit of melted butter.