I have a box full of juicy peaches waiting for just the right recipe! I was in the mood for a good peach muffin but wanted to stay away from gluten. I'm not an anti-gluten girl, but I save that for the real important things like pizza dough and tortillas! Muffins don't need wheat flour. These are perfect just the way they are! There is only 1/2 cup of maple syrup and 1 T. of coconut sugar in the whole recipe! Let the fruit do the sweetening! 

Ingredients:

3/4 cups oat flour (blend oats in a blender to make 3/4 cups)
1 cup of fine almond flour
1/2 cup cassava root flour
3/4 tsp. sea salt
1/2 tsp. baking soda
2 tsp. baking powder
3 eggs
1/2 cup maple syrup
1/4 cup melted coconut oil
3 T. coconut or almond milk if batter is too thick
1 cup diced peaches, leave peel on
1/2 cup fresh or frozen blueberries

Streusel Topping:
In blender, mix:

1/3 cup oats
1/3 cup chopped pecans or almonds
1 - 2 T. coconut sugar as desired
pinch of sea salt
2 T. coconut oil

Directions:

Mix dry ingredients. Stir in eggs, milk and oil. Fold in fruit. Put in muffin tins lined with papers. Mix topping in the blender just till barely crumbled. Top muffins. Bake at 350 for about 20 minutes or until done. Keep for about 3 days at room temp or freeze. Eat warm for best taste! 

These muffins are dense and super filing for a breakfast snack. I love to make them with freshly ground kamut or spelt but use whatever flour floats your boat! Just make them. They freeze great so double it up. 

Ingredients:

2 extra ripe bananas
2 eggs
1 cup coconut sugar
1/2 cup melted butter or coconut oil
1 c. fresh or frozen blueberries
1 tsp. vanilla
2 1/4 cups whole grain flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. sea salt

Directions:

Mash bananas well in a bowl until smooth. Add in eggs, sugar, butter and vanilla. Mix well. Add in the dry ingredients and blend until smooth. 

Bake at 350 for about 17-20 minutes for regular muffins or 12-15 for mini. 

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I love me a blender recipe! Everything gets thrown in together and with one solid whirl, you have some delicious batter ready for the cooking. This recipe is dairy free and gluten free if you use GF oats. It's cinnamon rich and perfect with a good soup or smoothie!

Ingredients:

2 cups rolled oats
1 apple, peeled and cut into slices
1 ripe banana
2 eggs
1/2 cup coconut milk or milk of choice
1/3 cup honey
2 tsp. cinnamon
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder

Directions:

Put all ingredients into the blender. Blend until just smooth. Pour into muffin cups and bake at 350 about 18 minutes or until golden. 

These moist and dense muffins are a hearty way to start your morning. They are great with apples or raisins and taste like a warm bowl of oatmeal! 

Ingredients:
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1 cup whole grain flour (I love spelt or kamut but wheat works also)
1  1/2 cups oats
1/3 cup coconut sugar or brown sugar
1 1/2 tsp. baking powder
3/4 tsp. sea salt
1 egg
1/3 cup coconut oil or avocado oil
2/3 cup milk of choice
1/4 cup honey
1 cup chopped apples or 1/2 cup raisins

Directions:

Mix all dry ingredients then add in wet ingredients. Stir till moist and fold
in fruit. Bake at 350 for about 18 minutes or until golden. 

These muffins are made quickly in the blender with oats as the base. If you use
gluten free oats, they are totally gluten free. These are very mildly sweet and a great breakfast snack. You can add some chocolate chips for an even better taste! I love the Enjoy life mini chips. 

Ingredients:

1 cup pumpkin or sweet potato puree
1/2 cup pure maple syrup
2 eggs
1 T. vanilla 
1/4 cup almond butter/peanut butter or coconut oil
1/4 cup almond milk or coconut milk
2 1/4 cup rolled oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon or pumpkin pie seasoning
1/2 cup chocolate chips (optional)

Directions:

Add all ingredients in the blender except for chocolate chips. Blend till mostly smooth. Stir in chocolate chips if desired. Spoon in muffin cups, 3/4 full and bake for 15-18 minutes until done. 
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This recipe is great as muffins or bread. I love to make mini muffins that are perfect for lunches and breakfast. You can use gluten free flour or any whole grain. I love to use spelt and kamut. 

Ingredients:

3 eggs
1 cup coconut sugar
1 cup honey
1 cup avocado oil or melted coconut oil
3 C. whole grain of GF flour blend
1 T. cinnamon
1 t. baking soda
1 t. baking powder
3/4 tsp. sea salt
3 cups finely shredded zucchini 
1 cup chopped nuts, optional

Directions:

Blend the eggs, sugar, honey and oil together. Add the dry ingredients and zucchini and mix till combined. Bake at 325 for bread for about 35-45 minutes and the muffins at 350 for 15-17 for minim and 20-24 for regular muffins. 

The perfect muffins for a quick, easy breakfast or snack! You can whip them up in only 5 minutes, they're gluten free, and kids will definitely approve!

Ingredients:
2 extra ripe bananas
2 eggs
½ cup coconut sugar
½ cup coconut milk (or almond milk)
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 tablespoon coconut oil (or any nut butter)
1 teaspoon vanilla
2 cups rolled oats
½ cup unsweetened coconut
mini chocolate chips (optional)

Directions:
Preheat over to 350˚F and then grease or line a muffin tin for 12 muffins.

Add all ingredients in a blender and mix on medium speed until mostly smooth.
Fold in coconut and chocolate chips, if desired. 

Sprinkle tops with raw sugar or more coconut and bake in oven for 18-22 minutes.

Let cool and enjoy!