The past three weeks have brought the most intense weather I’ve ever seen in the Seattle area in 20 years. We’ve had multiple snow events that have cancelled schools for almost two weeks and our garbage finally got picked up for the first time in three weeks! There is still about six inches of snow covering my yard and driveway, so we are parking by the road and hauling everything to the house. We are hoping another week of rain and warmer temperatures should melt everything.
Many of my friends have been posting photos of muffins and baked goods they have been making as a coping mechanism of being stuck inside with kids for days on end. That is when I realized that we haven’t put up some of our favorite recipes for gluten-free, dairy-free, sugar-free and paleo muffins. These recipes have been field-tested by our chefs and clients for many years and have stood up to some finicky kids and relatives! So we’re pretty confident that they will work for most situations.
These recipes also have an egg free substitution that I will explain below.
Paleo Banana Carrot Breakfast Muffins
(Makes about a dozen)
This is a great, basic paleo recipe that is gluten and dairy free and easy to make without eggs as well.
The recipe is available on Trina’s Paleo Newbie blog at: http://www.paleonewbie.com/paleo-banana-carrot-breakfast-muffins/
I recommend melting the coconut oil before blending it in with the batter.
To make an egg-free version, use 3 Tablespoons of chia seed (preferably ground) with 3/4 cup of boiling water. Mix the chia seeds with the water for a few seconds until you get an egg-like slurry. Use instead of eggs. The muffins will not rise as well as the egg-based versions, so I recommend baking at 25 degrees lower for a longer time. Start with 5-10 minutes and check in at 5 minute intervals. They are done when a toothpick comes out clean from the middle. Allow to cool.
Strawberry Basil Almond Flour Muffins
(Makes 6 so double the recipe)
Another delicious paleo-based recipe that we use a lot. It’s dairy and gluten-free and also can be made without eggs.
This recipe is courtesy of the “Tasty Yummies” blog and can be found here: http://tasty-yummies.com/strawberry-basil-almond-flour-muffins-gluten-free-dairy-free-refined-sugar-free/
To make an egg-free version, substitute 2 Tablespoons of chia seed (preferably ground) with 1/2 cup of boiling water. Mix the chia seeds with the water for a few seconds until you get an egg-like slurry. Use instead of eggs. The muffins will not rise as well as the egg-based versions, so I recommend baking at 25 degrees lower for a longer time. Start with 5-10 minutes and check in at 5 minute intervals. They are done when a toothpick comes out clean from the middle. Allow to cool.
Chocolate Quinoa muffins
(Makes about a dozen)
This is a wonderful, basic chocolate muffin and even gluten-lovers won’t know that it contains quinoa! While not SCD or paleo compliant due to the quinoa, this is a wonderful gluten and dairy free option that can also be made egg-free.
We’ve made a lot of changes to the original recipe, so I’ll post the full recipe here. You will need a food processor for this recipe.
2 cups cooked quinoa, cold or room temperature (2/3 cup raw quinoa)
1/3 cup coconut milk
4 large eggs (or 4 Tablespoons chia seed (preferably ground) and 1 cup of boiling water)
1 tsp pure vanilla extract
3/4 cups coconut oil, melted and cooled
1 1/2 cups organic coconut sugar, or less, to taste (or use ½ cup agave, maple syrup or raw honey)
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Cook the quinoa (you can do this the night before and put in the fridge overnight):
Bring 2/3 cup raw, rinsed quinoa to boil in a saucepan with 1 1/3 cups water. Cover, bring to a boil, then reduce to simmer and cook for 10 minutes. Turn off heat and leave covered saucepan on burner for another 10 minutes. Fluff with fork and allow the quinoa to cool.
Preheat the oven to 350 degrees F.
Line the muffin tin with 12 large-sized cupcake liners.
In a food processor, combine: coconut milk, eggs and vanilla. If using the egg substitute, mix chia with boiling water for a few seconds until you get an egg-like slurry. Blend until combined. Add 2 cups of cold cooked quinoa and the melted coconut oil and continue to blend until smooth.
Add sugar (or alternative sweetener), cocoa, baking powder, baking soda and salt into the food processor. Blend well to combine.
Pour directly into the cupcake liners, evenly distributing the cupcake batter between the 12 liners.
Gently tap the tin on the counter to ensure there are no air bubbles. Smooth the tops with a small spatula.
Bake in the center of the oven for approximately 30 minutes. Test the cupcakes for done-ness with a toothpick. Allow to cool for 5 minutes.
Remove from the pan and allow the cupcakes to cool completely on a rack.
Gluten-Free Pumpkin Muffin Recipe
(Makes about a dozen)
This is a really simple and delicious basic pumpkin muffin recipe. It uses gluten-free flours so it isn’t paleo or SCD compliant. However, it is dairy-free, nut-free and includes an egg-free version.
Check it out at the Kitchen Stewardship blog: https://www.kitchenstewardship.com/fall-recipe-connection-best-gluten-free-pumpkin-muffins-dairy-free-egg-free-corn-free-soy-free-nut-free/
We hope these little treats bring some warmth and sunshine in this winter season. And they’re easy to make with your kids if you need a great snow-day activity!!