Muffins – Page 3 – Never Free Farm

Gluten-free, lightly sweet, and full of tasty berries these muffins get a nicely moist texture from coconut butter, rather peanut butter or nut butters.

Gluten Free Banana Berry Muffins

Ingredients:

¼ cup milk (dairy or non-dairy)
½ cup pure maple syrup
½ cup coconut butter
2 ripe bananas
2 large eggs, room temperature
2¼ cups gluten-free rolled oats
1 tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
½ cup chopped fresh strawberries or blueberries

Directions:

Preheat oven to 350°, line a 12 count muffin tin with parchment paper liners. Add everything but berries to a high-speed blender, process until smooth, tamping as needed.

Scrape batter out into a small mixing bowl, gently stir in berries.

Divide batter into muffin tin.

Bake for about 35 minutes, until muffins look done. Let cool for a few minutes, then transfer to a cooling rack. Muffins may feel soft, but firm up with cooling.

Makes 12 muffins.

Coconut butter measure best if slightly warmed up, so it is smooth. A quick 20 to 30 seconds in the microwave helps.

Muffins freeze well.

~Sarah

The boys loved these snickerdoodle muffins, as I was stocking up the freezer for lunches, as spring break was nearly over.

Snickerdoodle Muffins

Ingredients:

2 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp fine sea salt
1 stick unsalted butter, room temperature
¾ cup granulated sugar
2 large eggs, room temperature
1 cup milk
1 Tbsp granulated sugar + 1 tsp ground cinnamon

Directions:

Preheat over to 400°, line a 12 count muffin tin with liners.

In a stand mixer bowl, beat the butter till smooth, add in sugar, beat in. Add the eggs and stir in, then the milk.

Add in the flour, cream of tartar, baking soda, and salt.

Beat in till smooth.

Divide evenly between cups.

Mix the sugar and cinnamon together, sprinkle on top of each muffin.

Bake for 15 to 20 minutes, until a toothpick in the center comes out clean and or the top looks set.

Let cool for 5 minutes, then transfer to a cooling rack. Muffins freeze well for later eating.

Makes 12 muffins.