Banana Muffins
These muffins are a new favorite in our home! I typically make them plain, but have also added some homemade dark chocolate chips to them for a fun, chocolatey twist. They make a nice snack during the day or side for breakfast.
To see the recipe, see my guest post at The Nourishing Gourmet here.
Shared at Allergy-Free Wednesdays.
Pumpkin-Apple Pie Muffins
Well, I am not sure what to call these–they are made in a muffin pan and look like muffins, yet their texture is almost more of a bar or dessert and they remind me of pumpkin pie…hence the name. The smell of fall (and pumpkin!) is in the air! And hopefully more pumpkin recipes will follow!
Pumpkin-Apple Pie Muffins
1 cup chopped apples (about 1 apple)
1 cup pumpkin puree
4 eggs
1/2 cup applesauce
1/2 Tbsp. vanilla
1/3 cup honey
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves
1/8 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. baking powder
1/2 cup coconut flour, sifted
1/3 cup walnuts, chopped (sprinkle on top)
Directions:
1. Preheat oven to 350 degrees. Line regular-sized muffin pan with liners.
2. Combine chopped apple, pumpkin puree, eggs, applesauce, vanilla and honey. Mix well.
3. Add dry ingredients and mix until incorporated.
4. Divide batter among 12 muffin cups. Sprinkle chopped walnuts on top.
5. Bake at 350 degrees for 30-35 minutes.
6. Store in an airtight container in the fridge.
I would love to hear feedback on these–if there are things you would change, add or delete. Let me know your thoughts! Most of my recipes are a work-in-progress. 
Blueberry Banana Muffins (Coconut Flour)
I am constantly changing my blueberry muffin recipe…but thought I would post my latest one for those looking for a muffin recipe!
Blueberry Banana Muffins (with coconut flour)
Ingredients:
1 1/2 Bananas
4 eggs
1/2 cup unsweetened applesauce
1 tsp. vanilla extract or almond extract
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup sifted coconut flour
1 cup fresh or frozen blueberries
Directions:
- Preheat oven to 350 degrees. Place paper muffin liners in muffin pan.
- Put bananas in large bowl and smash with a potato masher. (Otherwise, mash bananas with a fork.)
- Add eggs, applesauce, and vanilla or almond extract. Mix well.
- Add dry ingredients. Mix well using a whisk or hand mixer. Gently fold in blueberries.
- Fill muffin cups 3/4 of the way full. (I divided batter between 11 muffin cups.)
- Bake for 25-30 minutes. (Check by tapping on tops of muffins and if they spring back and don’t stay indented, they are done.)
- Enjoy!!!
*You could probably make these sweeter by adding a bit of honey if you would like!
