Muffins, muffins and more muffins!

First recipe I found in the Gluten-free almond flour cookbook by Elana Amsterdam. 

Banana Blueberry muffins

3 cups almond flour
1/4 teaspoon sea salt
1 1/2 teaspoons baking soda
2 tbsp oil {I use olive oil, she says to use grape seed oil}
3 large eggs
2 cups mashed very ripe bananas
1 cup frozen blueberries {I think it's important to use organic berries}

Preheat the oven to 350 and grease 12 muffin cups until well coated. {She says to use paper liners, but I never do}.

In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the  oil and eggs. Stir the wet into the dry until thoroughly combined. Stir the bananas into the batter, then fold in the blueberries. Spoon into prepared muffin cups.

Bake for 35 to 40 minutes, until the muffin tops are golden brown and a toothpick inserted in to the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes {if you can} and then serve.

I have added a little honey to this recipe before to make it a little more of a treat, but if you do add honey remember to lower the oven temp. to 325, baking time is usually the same.

I thought I'd also mention that most people who are strictly following the GAPS diet don't use baking soda, but it doesn't appear to be a problem for my son, and I can make all kinds of yummy stuff for him with it so I have made the choice to use it. As always it's up to you whether or not to do that. You could also lower the amount of baking soda used and still get good results. :)

Okay here's the second recipe...

sweet potato muffins- This is not for someone in the first two years of the GAPS diet or someone who is super sensitive, because sweet potatoes are not allowed on the GAPS diet.  But my son has been on a special diet over 2 1/2 years now, so I've made these a couple times as a special treat and he has had no negative reaction to them. I reduced the amount of sweet potato needed by using apple sauce as well.

3 cups almond flour
1/4 tsp sea salt
1 1/2 tsp baking soda
2 tbsp olive oil
3 large eggs
1/4-1/2 cup honey to taste
1 cup sweet potatoes
1 cup unsweetened apple sauce
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves

Preheat the oven to 325 and grease 12 muffin cups until well coated.

In a large bowl, combine the almond flour, salt, and baking soda and spices. In a medium bowl, whisk together the  oil, eggs and honey. Stir the wet into the dry until thoroughly combined. Stir the sweet potato and apple sauce into the batter. Spoon into prepared muffin cups.

Bake for 35 to 40 minutes, until the muffin tops are golden brown and a toothpick inserted in to the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes {if you can} and then serve.

Sprinkling a little more cinnamon and drizzling a tad bit of honey on top of these really turns them into a special treat.

And last but not least... 

Carrot spice muffins

2 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
3 tbsp flax meal
1 tsp cinnamon
1/4 cup olive oil
1/2 cup honey
2 large eggs
1 tbsp organic sugar free vanilla extract
2 cups grated carrots, more or less ;)

Preheat oven to 325 and grease 12 muffin cups until well coated.

In a large bowl, combine the almond flour, salt, baking soda, flax meal and cinnamon. In a medium bowl, whisk together the oil, honey, eggs, and vanilla extract. Stir the wet into the dry until thoroughly combined, then fold in the carrots. Spoon the batter into the prepared muffin cups.

Bake for 30-35 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pans for 30 minutes {if you dare, ha ha!} and then serve.

My son never wants to wait the whole 30 minutes, and besides them being a tiny bit more crumbly, there really isn't a whole lot of reasons to wait. We hardly ever do. :)

You can also turn these into Cinnamon Apple muffins by replacing the grated carrots with 2 medium apples, peeled, cored, and diced into little tiny pieces.

Remember my recipes are just suggestions that work for our family, you have to make the choice on whether or not they are right for yours! We love these recipes around here, so I just thought I'd share. :)

Enjoy!