Honey Kissed Blueberry Muffins

Recently I purchased a gallon of raw, local honey to start cutting back my family's intake of refined white sugar. My first successful recipe was an adaptation of the blueberry muffin recipe found here. The changes were small but by using only honey instead of white sugar and also using the Whole Foods brand of rice milk (which is NOT sweetened with sugar but with rice syrup instead) I created a recipe that is 100% naturally sweetened and a muffin I feel GREAT about feeding my kids and for eating myself! The whole dozen was gone before my family even left for church on Sunday :)


1 cup brown rice flour
½ cup millet flour
½ cup tapioca starch flour
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum
¼ teaspoon salt
½ teaspoon cinnamon
1 ½ cups unsweetened fresh blueberries
½ cup milk
¼ cup oil
¼ cup applesauce
1/3 cup honey (preferably raw, local honey)
2 large eggs
½ teaspoon pure vanilla extract

Combine dry ingredients in large bowl with wisk. Add blueberries and toss until coated with flour. In medium bowl, combine milk, oil and applesauce with wisk. Add in honey, eggs and vanilla. Mix well. Add wet ingredients to the dry. Stir gently with spatula until just combined. Spoon into greased muffin tin. Bake at 350 degrees for 20-25 minutes.

You will not be able to eat just one and you don't have to feel bad about it!

Fabulous Blueberry Muffins

With my find of blueberries at the farmer's market this week I set out on a mission to find the perfect blueberry muffin recipe. I used a recipe I found online, added a few things, reduced the sugar and oil and changed the spices a little. On the second try I came out with this recipe which is absolutely bursting with blueberry deliciousness! I made mine with freshly ground flour too :) The reduced sugar content really allows the blueberries to shine in this wonderful muffin that is not too sweet yet oh so satisfying. You won't be able to eat just one!


1 cup brown rice flour
½ cup millet flour
½ cup tapioca starch flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum
¼ teaspoon salt
½ teaspoon cinnamon
1 ½ cups unsweetened fresh blueberries
½ cup milk
¼ cup oil
¼ cup applesauce
2 tablespoons honey
2 large eggs
½ teaspoon pure vanilla extract

Combine dry ingredients in large bowl with wisk. Add blueberries and toss until coated with flour. In medium bowl, combine milk, oil and applesauce with wisk. Add in honey, eggs and vanilla. Mix well. Add wet ingredients to the dry. Stir gently with spatula until just combined. Spoon into greased muffin tin. Bake at 375 degrees for 20 minutes.

Enjoy!

Amazing Banana muffins

I altered a recipe found here (just scroll down til you see it). I don't use gf mixes so I play around with flours until I find a combination that works. I also ground my own almond meal for this one and boy was it good! These never last long in our house. They are so moist and fluffy! I bet even your gluten loving friends will love these muffins.

Banana Nut Muffins

1/3 c. oil (I use canola but have used coconut in the past)
3/4 c. sugar
2 beaten eggs
2 large ripe mashed bananas
1 tsp. vanilla
1 c. rice flour
½ c. millet flour
¼ c. tapioca flour
¼ c. potato starch
½ c. almond flour
2 tbsp. ground flax seed (optional)
1 tsp. xanthan gum
1 tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1 tbsp. apple cider vinegar and milk sub to equal 1 cup liquid (I used vanilla almond milk this time but have had success using rice milk and coconut milk also)

Preheat oven to 400 degrees and grease muffin tin. Set aside. Beat oil and sugar together. Beat in eggs one at a time. Stir in bananas and vanilla. In a separate bowl, whisk together dry ingredients. Add the dry ingredients to the banana mixture alternately with the milk mixture beginning and ending with the dry ingredients. Mix well after each addition. Spoon batter into muffin tin. Bake 20-25 minutes, until muffins are golden and a toothpick inserted in the middle comes out clean. Transfer to wire rack to cool.