Farmers' Market Banana Zucchini Muffins

Well, if you saw the post on the Farmers' Market Peach Apple Bread, you'd know that I was doing quite a bit of baking in one night.

My intention was to make three loaves of bread. I soon realized that I only had one bread pan. Muffins anyone? ;)

Farmers' Market Banana Zucchini Muffins

3 eggs
2 tbls honey
1 tsp vanilla
1 unfrozen/ripe banana, mashed
Dash of sea salt
1 1/2 cup almond flour (unblanched)
2 tbls tapioca flour
2 zucchini's, peeled & shredded
2 tbls olive oil 


Whip the eggs, honey and vanilla together and then incorporate in the banana. Add in the salt, almond and tapioca flour, combining into the wet ingredients.

Shred the zucchini in a food processor or blender and then fold in the zucchini and oil into the batter.

Bake for 25 min at 350°

Yields ~ 18 small muffins.

I had two of these the next morning before going out for my walk. Seriously delicious.

Enjoy ;)

Grain-free Sunbutter Banana Muffins

I have definitely acquired a taste for sunbutter. Yum. So good. I'm perplexed as to why it's not more popular. Hm.

Anyway, I came upon this recipe on what other lovely social media platform, than Facebook itself. Don't you just love networking?

Thank you friends for posting this one from Simply Gluten Free ;) I changed the recipe a bit and used sunbutter rather than peanut butter.

Grain-free Sunbutter Banana Muffins:

4 eggs, separated
1 tbls honey
1 tsp vanilla
3/4 cup sunbutter
2 ripe bananas, mashed
Dash of sea salt
1 1/2 cups walnuts, chopped (not blended)


Grease your muffin tins (with olive or coconut oil) or place muffin baking papers in the tin(s).

In a small bowl, beat the egg whites until they become  'frothy,' set aside.

In a large mixing bowl, whip the yolks, honey and vanilla thoroughly. Add in the sunbutter and bananas and mix well. There can be small bits of bananas that aren't fully incorporated. Next, add in the salt and fold in the walnuts. Lastly, pour in the egg whites and stir until blended with the rest of the batter.

Add the batter into the tins, filling them each about 3/4 full. Bake at 325 for about 20-25 minutes. The toothpick should come out clean.

Yields ~ 14 small muffins

I may or may not have ate three in a row the next morning. But hey, my muffin tins are small AND it was my pre-run fuel ;)


Same ingredients and substituting natural peanut butter instead of the sunbutter. ALSO delicious ;)

Enjoy ;)

Grain-free Lemon Chia Seed Muffins

Who doesn't want a muffin in morning?

I'll get right to it with these bad boys. Or... good boys depending on how you look at it ;)

This recipe was adapted from Amyella's Recipes

Lemon Chia Seed Muffins:

2 eggs (organic, cage-free)
1 tbls vanilla
1/3 cup honey
1/4 cup extra virgin olive oil
2 tbls lemon juice
2 1/2 cup almond flour (blanched or unblanched, I used unblanched)
Dash of sea salt
1/2 tsp baking soda
1 heaping tbls black chia seeds


Separate the eggs, put the egg whites in a small bowl and egg yolks in a large mixing bowl. Combine the vanilla, honey, olive oil and lemon juice in with the egg yolks and mix well. Add in the almond flour, salt, baking soda and chia seeds. Mix thoroughly until a batter begins to form. Whip the egg whites and then pour into the batter and blend them in well.

Pour into greased muffin tins or muffin lined tins and bake at 350 degrees for 15-22 minutes or until a toothpick comes out clean.

I kept mine in the fridge (I'm a tad OCD and paranoid so I keep most things in the fridge), anyway they are super moist and delicious! I had two already this morning...

Enjoy ;)

One Minute Grain-free Muffin

What??? Yes, you read that right. I'm not sure it's rational for me to be this excited about one recipe but I totally am. It's quite possibly the coolest recipe that I have stumbled upon. Seriously. Can't get much easier AND it tastes amazing AND actually has a bread/muffin consistency.


I'm ecstatic. As you can tell. I even did a little happy dance.... Yeah good thing I'm not doing video blogs yet. There may have been some singing too...

Anyway, I cannot take credit for this one, I found it on this awesome website, Healthy Living How To and it has apparently been passed around the paleo community for a while.

One Minute Grain-free Muffin

1/2 tbls coconut oil
1 egg organic, cage-free
1/4 cup almond flour or meal
2 tbls ground flax seed
Pinch of garlic salt
1/2 tsp baking powder


Using a ramekin or a coffee mug, melt the coconut oil for 30 seconds in the microwave. In another ramekin or coffee mug, whisk together the egg and almond flour. Add in the melted coconut oil, flax meal and salt. Combine thoroughly and then mix in the baking powder. Once everything is mixed well, pour the 'batter' into the ramekin or coffee mug that you had used to melt the coconut oil in.

Heat in the microwave for 1 minute. Allow to cool for a couple minutes and then it should slide right out using a small spatula.

I cut mine in half to make a sandwich. Oh my heavenly love it was amazing. I wanted to eat it all over again once I was finished. 

Breakfast tomorrow morning too? Um yes, I think so.

Also, you could throw all sorts of stuff in this (but don't get too crazy as it could overflow in the microwave), blueberries, sage, thyme, rosemary, vanilla? Yum.


Chocolate Coconut Muffins

Well, these muffins were originally suppose to be donuts... I found this recipe on Multiply Delicious. They looked AMAZING. But where does one get a donut pan anyway? I will have to search for this because they look simply beautiful. So, I made mine into muffins.

While the coconut flour can tend to overwhelm flavor these were still quite delectable. And as you know... I'm a little obsessed with coconut anyway.

Chocolate Coconut Muffins:

10 pitted dates
1 2 tbls water
6 eggs (cage-free organic)
1 tbls vanilla extract
A little over 1/2 cup coconut flour
1/3 cup cocao powder (dairy free)
1/4 tsp baking soda
Dash of cinnamon
Tiny dash of sea salt
1/2 cup melted coconut oil


Combine the dates, vanilla and water in blender (I used my Ninja). In a large mixing bowl, blend together the eggs, coconut flour and cocoa powder. Add in the dates, baking soda, cinnamon, salt and coconut oil. Once thoroughly mixed, add to well greased (with coconut oil) muffin tins. Bake at 350 degrees for about 19 minutes.

Yields ~ 12 small muffins.

These little guys are a pleasant treat and with the eggs, coconut flour, cinnamon and pure cocoa powder they are pretty good for you too ;)

Enjoy ;)

Coconut Blueberry Muffins

This recipe came to me whilst I was eating my dinner tonight (perhaps not the most nutritious Gorilla Munch gluten-free cereal, banana with hazelnut milk...). Hazelnut Milk has been a staple for me lately. It's a nice change of pace to almond and coconut and has an awesome flavor. Thinking about the fresh blueberries sitting in my fridge and tasting my hazelnut milk, I decided to make some muffins and as you know, I love coconut.

I adore blueberries. This cute little berry is full of antioxidants and is low in acidity (easier on my body).  I ate one shortly after they came out the oven...not bad...

Coconut Blueberry Muffins

1/2 cup organic coconut flour
1/2 tsp baking powder
1/4 tsp sea salt
2 tbls organic unsweetened coconut flakes
3 organic cage-free eggs
2 tbls grapeseed oil
2 tbls hazelnut milk
~ 3 tbls honey
1/4 tsp vanilla
1/2 cup fresh blueberries


In a small bowl, combine all of the dry ingredients. Blend together all of the wet ingredients in a larger bowl, combine the dry ingredients in. Fold in the blueberries last.

Bake at 400 degrees for about 14 minutes.

Yields ~ 9 small muffins (depending on your tin(s))

Enjoy (for breakie, snack or dessert ;))