Mango Muffins

Ingredients:

• 2 cups whole wheat flour (also tried spelt flour with some buckwheat flour mixed into it! healthy and gluten tolerated)
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp ground cinnamon
• ½ tsp salt
• 1 1/2 ripe mangos
• ½ cup honey or other sweetener (also tried it with half honey, half cane sugar before)
• ¼ cup neutral tasting baking oil (I used canola oil)
• 1 tsp vanilla extract
• 2 tbsp greek style vegan jogurt
• 3 tbsp coconut milk

optional: handful of chocolate chips or shredded coconut

Instructions:

Preheat your oven to 350ºF.
Grease 12 big or 14 smaller muffin cups. 
Peel the mangoes and place them in a blender to make the puree (leave 1/2 a mango to dice for later). Combine all the dry ingredients in a medium-sized bowl. 
Blend the mango puree, jogurt, coconut milk, honey, oil, and vanilla in a large bowl or you just add it to the blender and mix it in as well.
Fold the wet ingredients to the dry, add the diced mango and optional chocolate chips, and stir with a spoon just until combined. Try not to overmix or the muffins won't rise as well.
Bake the muffins for 30 minutes, or until toothpick inserted in a muffin comes out clean.

Let the muffins cool or take them out of the cups when they are still warm and serve them with some honey or agave syrup on top.

Gluten free Banana-Corn Muffins

Ingredients:

• 2 medium mashed bananas
• 3 organic free-range eggs
• 1/2 cup organic canola oil
• 1 cup brown sugar
• 1/4 cup brown rice flour
• 1/2 cup corn starch
• 1/2 cup tapioca starch
• 1/4 cup potato starch (not potato flour)
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chocolate chips
• 
  

Instructions:

Preheat the oven to 350ºF. Lightly oil a 12-muffin pan with a touch of oil.

In a mixing bowl, beat the mashed bananas with the eggs, oil, and brown sugar till combined. Mix the flours and starches, baking powder, xanthan gum, sea salt, vanilla, cinnamon and nutmeg in a separate bowl. Mix the 2 bowls and beat until a smooth sticky batter forms.

Spoon the batter into the 12 muffin cups. Bake for 20 to 23 minutes until the muffins are slightly golden, and the center is done (a wooden cake tester should emerge clean).

Cool on a wire rack. 

Gluten free chocolate chip blueberry cupcakes

Ingredients:

· 1 cup soy milk
· 1 tsp apple cider vinegar
· 3/4 cup brown sugar
· 1/3 cup canola oil
· 1 tsp vanilla extract
· 1 cup brown rice flour
· ¼ cup coconut flour
· 1Tbsp potato starch
· 2 Tbsp tapioca flour
· 1 tsp baking powder
· 1/4 tsp salt
· 1/4 cup chocolate chips
· ¼ cup blueberries

Instructions:

Whisk together soymilk and vinegar. Set aside for a few minutes to curdle.
Add cane sugar, oil, and vanilla and beat until foamy.
Mix dry ingredients in a separate bowl and whisk into wet. Fold in chocolate chips and blueberries.
Scoop 12 cupcakes. Bake at 350°F for 30 minutes.

Apple-Oat Muffins

Ingredients

• 2 cups rolled oats
• 2 cups wheat flour
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 pinch of nutmeg
• 2 tsp baking powder
• 1/4 cup maple syrup or sugar
• 1/4 tsp apple cider vinegar
• 1/2 cup oil (e.g. canola)
• 1/2 cup non-dairy milk, plain (soy or almond)
• 1 banana or 2 tablespoons applesauce
• Optional: raisins, almonds
• 1 large apple, diced into tiny bits (e.g. honeycrisp)

Instructions

Preheat oven to 400 degrees. Lightly grease a muffin tin.

Mix the rolled oats and flour. Pour the mixture into a large mixing bowl and add all the remaining dry ingredients. Fold well to mix.

Blend all the wet ingredients until smooth, the banana should be mashed into a thick puree first.

Fold the blended liquid mixture into the dry mixture. Fold for a minute until a thick and wet batter is formed. Fold in the diced apple bits.

Fill muffin tins and bake at 375 degrees for 20 minutes.

Cool muffins on a cooling rack and serve warm for best texture and flavor.

Yield:  10 or 12 muffins