Wednesday, February 15, 2012

Two favorite muffin recipes

Gluten-avoiders, rejoice! Here are two delicious muffin recipes for you to enjoy, and you don't even have to be self-conscious about serving them to the wheat-eaters among us because they are really quite good.

I put one every day in Hugo's breakfast that he takes to work, which he eats cold, but they're of course even better warmed up and filled with butter, with a cup of herbal tea alongside.

So far I have only used Let's Do Organic coconut flour and have been very happy with it. I have heard Bob's Red Mill coconut floor recommended as well. One tip about using coconut oil in these recipes: it makes things easier if you first mix in the coconut oil and then add the eggs, especially in the winter. Otherwise the coldness of the eggs can make the coconut oil harden, which makes it difficult to blend.

Lemon Poppy Muffins
(makes 12)
From the Comfy Belly blog, adapted slightly.

First blend the dry ingredients:
3/4 cup of coconut flour
1/4 t of sea salt
1/2 t baking soda* (omit if following the GAPS diet)

Then add the following:
6 eggs
1/2 cup coconut oil
6 T of honey*

Mix in the rest:
1-2 T of vanilla
1.5 T of poppy seeds
Fresh-grated zest of 2 organic lemons (do NOT use conventional lemon zest--citrus is sprayed with neurotoxic pesticides)

Spoon into buttered (or oiled) muffin cups and bake at 350 degrees until the tops are done (no longer soft or mushy).

*Note added 3/26/12: was recently reminded that baking soda is not allowed on GAPS, and since I'm trying to do the diet correctly now I decided to make these without any. They were indeed flatter and smaller, but quite delicious and rather scone-like! I also reduced the honey to just 4 tbsp. per 12 muffins (which comes out to 1 tsp. per muffin). They are great straight from the fridge, or warmed and served with butter.

Carrot Raisin Muffins
(makes 12)
Adapted from the Well-Fed Homestead blog.

Blend the dry ingredients:
1/4 t salt
1/2 t baking soda (omit if doing the GAPS diet)
1/2 cup coconut flour
2 t cinnamon
Generous dashes nutmeg cloves ginger

Add the following:
6 eggs
1/2 cup coconut oil
1/4 cup honey
1-2 T vanilla

Mix in:
2 cups shredded or grated organic carrots
1/2 cup raisins

Spoon into buttered (or oiled) muffin cups and bake at 350 degrees until the tops are done.

For both recipes, allow the muffins to cool completely, then store in the refrigerator in an airtight container for one week (we have kept them longer and they've been fine).



  1. I love the carrot/ rasin muffins! Making our third batch right now. Love your blog. So much valuable information!! Xx julia

  2. Yum! I just made the lemon poppy seed muffins in minis. delicious with some raw butter.