The Best Muffin Recipe Ever

I tested this recipe out a few weeks ago with every intention to share it – but then I totally forgot. Perhaps it slipped my memory because they disappeared as quickly as they were baked – these were [and I quote] “the best muffins ever” according to Neil. I didn’t try any because they contain both gluten and dairy [and sugar] but based on his reaction, the only downfall about these muffins is that a dozen in a batch isn’t nearly enough.

Cinnamon Apple Streusel Muffins

Recipe from: Fork Knife Swoon

Ingredients

Muffin Batter
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
8 tbs unsalted butter, at room temperature
1 cup sugar
2 eggs
1-1/2 tsp vanilla extract
1-1/2 cups chopped apples (I used Macintosh)

Streusel Topping
1/4 cup brown sugar, packed
1 tbs all-purpose flour
1/2 tsp ground cinnamon
1 tbs unsalted butter, cold

Directions

1. Preheat oven to 375. Grease twelve muffin cups.

2. For the streusel: In a medium-sized mixing bowl, mix together the brown sugar, flour and cinnamon. Using a fork, cut in the butter, until combined, forming small pea-shaped pieces. Set aside.

3. In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves until evenly combined. Set aside.

4. Using a stand-up or hand-held electric mixer, cream the butter and sugar together until light and fluffy, about two minutes. With the mixer on low-speed, slowly add the eggs, and then the vanilla until combined.

5. Stir the apples into the wet ingredients. Slowly add the apple-mixture to the dry ingredients and stir to combine. The batter will be very thick.

6. Spoon the batter into the prepared muffin tins and top with a sprinkling of the streusel mix. Bake for 18-20 minutes until golden brown and a cake-tester comes out clean. Allow the muffins to cool for five minutes in the muffin tin before removing and cooling on a baking rack. Serve warm.

I would assume you can store these in an air tight container for at least a week and subsequently in the fridge, however, the batch I made didn’t even come close to lasting that long.

Happy Baking!

xo Lauren

 

Gluten, Dairy and Sugar Free Pumpkin Loaf

I seem to have a lot of success when using pureed pumpkin in my baking. Not only do the recipes taste delicious and savory, but they are always soft and have the perfect texture. Today’s health-ified pumpkin loaf proves me right once again. As usual this is an extremely easy recipe to follow with very few ingredients.

Gluten, Dairy and Sugar Free Pumpkin Loaf

Inspired by: Slim Palate

Ingredients

1¼ cup almond flour
1¼ teaspoon baking soda
pinch of salt
heaping ½ teaspoon of cloves and cinnamon
heaping ¼ teaspoon nutmeg
1 cup pumpkin
2 droppers full of liquid Stevia (if you want this to be a sweet treat use 3)
⅓ cup melted coconut oil + a bit extra for greasing the loaf pan
3 eggs
⅓ cup water

Directions

1. Preheat the oven to 325 degrees.

2. Combine all ingredients in a large bowl and mix well [I used a fork to mix].

3. Grease a loaf pan with coconut oil to ensure that you’ll be able to remove the pumpkin bread once it has finished baking.

4. Pour mixture into loaf pan and spread around so it is spread out evenly in the loaf pan and place in the oven for about 1 hour and 10 minutes.

5. Allow to cool – or not – serve and enjoy!

I like to eat mine warm topped with coconut butter, it is so delicious [and healthy enough to have for breakfast]!

Give it a try – I promise it is worth it!

xo Lauren