Gluten Free Zucchini Muffins.......

These delicious muffins are from the cookbook Against the Grain. This is the first time I have baked gluten free from scratch and am thrilled with the results.  I also added 2 heaping tablespoons of coconut flour as well as a handful of walnuts after reading some of the reviews. Yummy!
Ingredients:

• 1-1/2 cup almond flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon nutmeg
• 3 eggs, beaten
• ¼ cup honey
• 1 ripe banana
• 1 cup shredded, unpeeled zucchini

Instructions:

Preheat oven to 350 degrees
Combine the dry ingredients in a small bowl.
Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.

Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
Spoon the batter into 2 mini loaf pans. You can also use this batter to make muffins.
Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.

Pumpkin Muffins....

 
This is one of the easiest recipes you will ever make.  You need one box of spice cake mix and one 15 oz. can of plain pumpkin.  Mix together the dry spice cake mix with the canned pumpkin.   No oil, no eggs, no water.  Just the dry cake mix and the canned pumpkin.  Scoop into a muffin tin and bake for 15 to 20 minutes. I sprinkled diced walnuts and raw sugar on top.  Could it get any easier?  These muffins are super moist and packed with flavor. Makes one dozen spiced pumpkin muffins.  Recipe courtesy of my sister Ann.

Honey Bee Good Muffins....

I like to use local honey in as many recipes as I can.  This  muffin recipe uses half a  cup.   Mmmm yummy.  I did make a few changes though.  First I added 2 teaspoons of grated orange zest to the batter and then additional walnuts and  raw sugar to the top of the muffins before I baked them.  

Here is the recipe.  Bee careful you don't eat to many.

Honey Muffins

• 2 cups whole wheat flour
• 2 tsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 1/2 chopped walnuts
• 1 cup raisins ( I used golden raisins )
• 2 eggs
• 1/4 cup orange juice
• 1/2 cup vegetable oil
• 1/2 cup honey
• 1 tsp. vanilla
• 1 tsp. grated orange peel
• 1 cup shredded carrots

Preheat oven to 350 degrees.  Line muffin tin with paper liners.  In a large bowl, combine flour, baking powder,cinnamon, salt, nuts and raisins.  In small bowl, mix eggs, orange juice, oil, honey, vanilla, and orange peel.  Stir the liquid ingredients into dry ingredients,  Stir in carrots.  Spoon batter into muffin-pan cups..  Bake for 20 to 25 minutes.  Makes between 15 and 18 muffins.