Muffins, Two More Ways

I love my routine muffin recipes, but I’m always in search of fresh recipes to try and, even more, healthier ways of making muffins.  They are a quick and easy breakfast for us because  I usually make 2 or 3 dozen muffins at a time and freeze what we don’t eat that morning.  On busy mornings, we reheat the frozen muffins throughout the following week or two, pairing them with a smoothie or fruit.  Lately, I’ve been trying out some recipes at The Whole Life Nutrition Kitchen website and have fallen in love with my adapted versions of their Banana Almond Butter Muffins and Pumpkin Hazelnut Teff Muffins.  They are both quick, easy, nutritious and delicious!  I hope you enjoy them as much as we did!


Pumpkin (Chocolate Chip) Muffins


2 cups almond meal/flour
1 cup teff flour
¼ cup arrowroot powder
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 tablespoon cinnamon
1 teaspoon pumpkin pie spice
2 eggs
1 cup pumpkin puree
½ cup maple syrup
¼ cup grapeseed oil
½ cup milk (dairy or non-dairy)
1 cup chocolate chips (optional)


Whisk together the dry ingredients.  Separately, whisk together the wet ingredients.  Gradually, add the dry ingredients to the wet ones, stirring just until combined.  Fold in the chocolate chips and nuts, if using.  Divide the batter between 12 paper- lined muffin cups.  Bake at 350 degrees for 20-25 minutes.  Cool slightly and serve warm.


Banana Almond Butter Muffins


1 cup almond butter
4 large organic eggs
3 medium ripe bananas
1/4 cup maple syrup
2 teaspoons vanilla
6 tablespoons almond meal/flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt


Add all the ingredients to a blender and blend until smooth.  Divide the batter evenly between 12 muffin cups lined with paper liners.  Bake at 350 degrees for 20-25 minutes.  Cool slightly and serve warm.  We like to eat these muffins topped with butter, peanut butter, or almond butter.


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