Pumpkin Muffins

pumpkin muffinsAdd dry ingredients to a bowl:

  • 1/2 cup tapioca flour
  • 3/4 cup coconut flour, sifted
  • 1/4 cup brown rice flour
  • 1/2 tsp guar gum
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 Tbsp pumpkin pie spice
  • 1/4 tsp sea salt

Add to another bowl:

  • 1 tsp vanilla extract
  • 2/3 cup honey or maple syrup
  • 1 cup coconut oil, liquefied
  • 4 room temperature eggs
  • 1 1/2 cups pumpkin


  1. Mix the wet ingredients
  2. Add dry ingredients and mix again using a food processor or electric mixer.
  3. Pour into individuals muffin tins.
  4. Bake at 350 degrees for about 20 minutes.

Yields approximately 13-15 muffins

Note: The batter will be dry but the muffins will become light and fluffy.

Recipe taken from The Spunky Coconut Cookbook by Kelly V. Brozyna


Paleo Carrot Bread/Muffins

IMG_0993When I left for errands yesterday, Jason and the 3 boys surprised me with their productivity.  They juiced a lot and used the fiber from the juice to make this lovely carrot bread.  It is delicious and relatively simple to make.  As a family we almost ate the whole loaf in one sitting.  Jason found the recipe at http://www.wellfedhomestead.com/coconut-flour-carrot-muffins-gaps-legal and modified it slightly.


  • 6 eggs
  • 1/2 cup coconut oil (melted)
  •  1/4 cup maple syrup
  • 5-6 drops of stevia drops
  • 2 TBSP vanilla
  • 1/2 tsp sea salt
  •  1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 cup coconut flour
  • 2 cups carrots shredded (Jason used the pulp from the carrots he juiced)
  • 1/2 c raisins or dried cranberries (optional)


  1. Preheat the oven to 350 degrees. Line 12 muffin cups with liners, or grease with coconut oil.
  2. Combine the eggs, coconut oil, honey and vanilla in a large bowl or in the bowl of an electric mixer.
  3. Add in the salt, baking soda and cinnamon. Sprinkle the coconut flour over the mixture and then whisk into the batter.
  4. Mix well so that there aren’t any clumps.
  5. Fold in the shredded carrots and raisins or cranberries.
  6. Use an ice cream scoop to divide the batter evenly among the prepared muffin cups.
  7. Bake for 20 minutes, or until a toothpick comes out clean.

Chunky Monkey Muffins (paleoparents.com)

chunky monkey muffinsI love to have healthy snacks around the house for my boys so this means I bake almost every day.  I discovered this recipe on the Top 100 Paleo Recipes.  It is orignially from the Paleo Parents blog and when you taste them and have eaten ‘paleo’ for a while you will discover these definitely taste like a treat.  They are super moist and bursting with chocolate flavour (I’ve only made them with the cocoa option).  I have once again used another blogger’s recipe and encourage you to check out these sites as they have plenty of great recipes and ideas to feed your families healthy food.


(We used coconut oil or butter to replace the palm shortening in this recipe).

Chocolate Zucchini Bread (PaleOMG)

chocolate zucchini breadOne of the integrative medicine specialists I follow on facebook had this recipe as his post one day.  I’m glad I tried it because it’s just the right sweetness, very moist, and delicious.  It’s originally from www.paleOMG.com  She has a lot of great recipes on her blog.  Enjoy!

Moist Chocolate Zucchini Bread
  • 1 medium zucchini, shredded (equal to 1.5 cups shredded zucchini)
  • 2 eggs, whisked
  • ¾ cup sunbutter (we use almond butter)
  • ⅓ cup raw honey
  • ¼ cup cocoa powder
  • 2 tablespoons coconut flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt


  1. Preheat oven to 375 degrees.
  2. Shred the zucchini. Use the shredding attachment on your food processor or simply use a cheese grater.
  3. Once your zucchini is shredded, you need to remove the excess liquid, and zucchinis have a lot of it. Simply place a couple of paper towels down on the counter.  Place the zucchini on top, then put another paper towel on top of the zucchini and squeeze. The more you squeeze, the more liquid will come out.
  4. Use more paper towels as needed, but be sure to squeeze until the zucchini feels water-less.
  5. Place zucchini in a bowl with the rest of your ingredients. Use a large spoon to mix well until all the ingredients are combined and you have a deep chocolate color.  (We put all the ingredients in our food processor and let it do the mixing for us).
  6. Pour your ingredients into a loaf pan (worked well in our pan size 8 x 4.5)
  7. Place in oven to bake for 25-35 minutes or until toothpick comes out clean when you poke it. Mine took almost 35 minutes to completely cook through.
  8. Let cool, cut and serve!

Very Blueberry Almond Muffins (Chef Shane Kelly)

Blueberry muffins

Jason made us a batch of these muffins this morning before work.  Alex (my 4 year old) helped him crack the eggs and add some of the ingredients to the mix.  Getting kids involved in the process pays big dividends because they are always proud of what they’ve made and more eager to eat the food.  He got this recipe from ChefShaneKelly.com and the following recipe is literally taken word for word from her blog.  Hope you enjoy these as much as we did!

Blueberry Muffins

Yield: 12 muffins


  • 2 eggs
  • 1/3 cup honey
  • 4 tablespoons melted butter
  • 1 teaspoon vanilla
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 tablespoon lemon zest (from 2-3 lemons, Jason used just 1 lemon)
  • 2 1/2 cups almond flour
  • 1/2 cup chopped pecans
  • 1 cup fresh blueberries


  1. Preheat oven to 325°F.  Place unbleached muffin cups (I use parchment paper muffin cups from Planet Organic) in muffins pans.
  2. In a medium mixing bowl use either a whisk or electric mixer and combine the eggs, honey, butter, vanilla, baking soda, sea salt and lemon zest.
  3. With a spatula fold in the almond flour, pecans and blueberries.
  4. Batter will be very firm so you’ll need to use a spoon to evenly divide the batter amonst the 12 muffin cups.  Place 2-3 blueberries on top and press down into the batter…just because it looks pretty!
  5. Bake for 20-25 minutes.  Toothpick should come out clean and they should be a nice golden brown…cool a bit and chow down!

Carrot Banana Muffins

Love these muffins…they are so sweet and don’t have any refined sugar.  I actually forgot to add the cup of dates one of the times I made them.  I  preferred them this way and now choose to remove that ingredient whenever I make them. You can decide how sweet you want to have them but removing the cup of dates from the recipe is always an option.  Originally found the recipe on www.paleoplan.com


  • 2 cups almond flour
  • 2 tsp baking soda
  • 1 tsp sea salt
  • 1 Tbs cinnamon
  • 1 cup dates, pitted
  • 3 ripe bananas
  • 3 eggs
  • 1 tsp apple cider vinegar
  • 1/4 cup coconut oil
  • 1 ½ cups carrots, shredded
  • ¾ cup walnuts, finely chopped
  • muffin paper liners


  1. Preheat oven to 350℉.
  2. In a small bowl, combine almond flour, baking soda, salt and cinnamon.
  3. In a food processor, combine dates, bananas, eggs, vinegar and oil.
  4. Transfer mixture to a large bowl and blend until completely combined.
  5. Fold in carrots and walnuts.
  6. Spoon mixture into paper lined muffin tins.
  7. Bake at 350° for 25 minutes.

Coconut Banana Chocolate Chip Muffins (Gluten-free and Paleo)

I discovered this recipe on www.multiplydelicious.com and it is delicious every time we make it. I love that I can also make it for my son’s school lunches since it is nut-free.  I then also know that he is getting a treat in his lunch, but a healthy one too.  Paleo, for those of you who may not be familiar with the term is a way of eating that is the way our ancestors (the hunter-gatherers) ate.  It is low-glycemic, no grains or dairy but tons of vegetables, fruit and grass-fed meat.  We try to eat this way as much as we can since our bodies seem to respond well and scientifically it makes a lot of sense to us.  Hope you enjoy this as much as we do.

6 eggs

1/3 cup coconut milk (canned)

1 tablespoon maple syrup (optional)

1 teaspoon salt

1 teaspoon vanilla extract

1/4 cup coconut oil, melted

3/4 cup coconut flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup mashed ripe bananas (about 3 bananas)

1/2 cup dark chocolate chips, (I often chop up a 70% or more dark chocolate bar to make the chips)


Preheat oven to 375.  Line a 12-cup muffin pan with paper liners.

In a large bowl, combine eggs, coconut milk, maple syrup, sea salt, and vanilla extract.  Whisk to combine and set aside.

Sift coconut flour, baking powder, baking soda, and cinnamon into the wet ingredients.  Whisk vigorously until no lumps remain.  Stir in melted coconut oil until well combined.  Fold in banana and chocolate chips until incorporated.

Using a large ice cream scoop, add one level scoop to each muffin cup.  Bake muffins for 15 to 18 minutes or until muffins are golden and spring back when pressed gently.  Once baked, cool for 10 minutes.

Serve and enjoy!

Note: I recommend you keep these in an air-tight container and store in the refrigerator to keep fresh longer.  When ready to heat just heat up and enjoy.