Zucchini Banana Muffins

Still no baby. So I'm still baking! The other day I thought I would try out zucchini bread and it turned out pretty yummy! I decided to make these as muffins to make them last longer (or at least theoretically last longer) but you could make this as one loaf also. They aren't super sweet and I liked that the recipe didn't call for refined sugar and only uses one kind of GF flour. Slap some schmear on these babies in the morning for a delicious breakfast, or serve warm with butter and a cup of tea (for me these days it's raspberry leaf tea all day long). The next time you have zucchini on hand whip up a batch of these and enjoy any time of day!


What you need (adapted from inspired-housewife.com) 
(Makes 1 loaf or 18 muffins)

- 2 C sorghum flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/8 tsp salt
- 2 bananas, mashed
- 2 eggs
- 1/4 C melted butter
- 1/2 C honey
- 1 tsp vanilla
- 2 C grated zucchini






Directions

- Preheat oven to 350 degrees

- Line your muffin pan or grease your loaf pan and set aside

- In a small bowl, combine the dry ingredients and stir well (flour, baking soda, cinnamon and salt)

- In a medium bowl, combine the wet ingredients except for the zucchini (bananas, eggs, butter, honey and vanilla) and stir well (I used an electric mixer to break up the banana)

- In 1/4 C increments, add the dry mix to the wet ingredients, mixing after each addition. Be careful not to over-mix or your bread will turn out tough

- Gently fold in the grated zucchini and stir

- Pour batter into loaf pan or evenly separate into muffin tin.

- Bake at 350 degrees for 1 hour (loaf) or 18-20 minutes (muffins)

- Serve and enjoy!

Lemon Poppyseed Muffins

My craving for homemade baked deliciousness continues! I'm not usually a huge carbs eater (especially being GF) but the past couple of weeks all I've wanted are muffins and coffee cakes. So, I've been trying out my favorite GF flour blend and baking some things on my own. The latest recipe is for Lemon Poppyseed Muffins. They came out really well and I was very happy with them (so was the husband). Hopefully this craving will cease soon so I don't end up gaining 40 lbs by the end of this pregnancy! Here's the recipe for ya!


What you need (makes 30 mini muffins)

- 1/2 C butter, softened
- 1 C sugar
- 2 eggs
- 1 2/3 C GF flour (my recipe HERE)
- 3/4 C buttermilk
- Zest of 1-2 lemons (I used about 1 1/2)
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 T poppy seeds

Directions

- Preheat oven to 350

- Combine sugar and butter and beat with a mixer until light and fluffy

- Add the eggs, mixing well after each one

- Add the flour, milk, lemon zest, salt and baking soda and mix until just incorporated

 - Add the poppyseeds and gently stir until mixed

- Divide the batter into a greased muffin tin. I made these as mini muffins but you could do regular size or even a loaf if you wanted

- Bake at 350 for 18-20 minutes or until lightly brown around edges and on top

- You can stop there if you like but I wanted a little more lemon flavor in mine. So I mixed the juice from 1 lemon and 1 T of sugar and brushed the top of each muffin with it. It really added a nice pop of tart lemon flavor which I loved. You can skip this step though if you prefer or have another use for your lemons.

Ta - dah! The husband really liked these and so did our church worship team! There are only 3 left so I think I'll go finish those as my breakfast this morning! Happy baking everybody!

Blueberry Yogurt Muffins

My latest pregnancy craving has been homemade baked things...yummy bread, coffee cake, muffins...you name it, I want it. I found a couple recipes on Pinterest that I wanted to try and make gluten free, one of them being these delicious looking blueberry yogurt muffins.

These were great! I scarfed down 2 of them as soon as they came out of the oven. About 5 minutes after I finished, Joshua got the hiccups and started moving like crazy...which I'm taking as a sign that he liked them too! What I liked most about these is that they weren't too sweet so the blueberry flavor really came through. I liked that they are made with yogurt instead of butter too!

You could easily make these as mini muffins but I stuck with the original recipe. I'm already planning on making another batch and look forward to eating these for breakfast over the next week. Oh who am I kidding...these will be gone in a couple days. But shhh don't tell.

Here's the recipe!

What you need (makes 12 regular size muffins) - adapted from CookingAndMe.com

- 1 C plain yogurt
- 1 egg
- 1/2 tsp vanilla
- 1/4 C oil (I used coconut)
- 2 C all purpose flour (my blend is listed below)
- 1/2 C sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 C blueberries (I used frozen)






Favorite Flour Blend - from the Gluten Free Bible

- 1 C white rice flour
- 1 C sorghum flour
- 1 C cornstarch
- 1 C coconut flour (or almond flour)
- 1 C tapioca flour

Sift together and store in an airtight container. You can easily double/triple the recipe as well!


Directions

- Preheat oven to 375 and line muffin tin with baking cups

- In a medium bowl, combine the yogurt, egg, vanilla and oil and mix together

*If you're using coconut oil, add it gradually so it won't harden when it hits the cold yogurt*

- In another medium bowl, combine the flour, sugar, baking powder, baking soda and salt

- Remove 1 T of the dry ingredients and toss with the frozen blueberries. This will help keep them from sinking straight to the bottom of your muffins

- Gently fold in the wet ingredients to the dry. Don't overmix or the muffins will be tough

- Add the blueberries and gently stir. The batter should resemble cookie dough and don't worry if it turns purple from the blueberries

- Fill your muffin cups evenly and bake for 20 minutes, or until a toothpick comes out clean

- Let cool for 5 minutes and enjoy!