Raspberry Chocolate Chip Crumble Muffins - gluten free, vegan and top 8 allergen free!

These delicious Raspberry Chocolate Chip Muffins taste like a mini crumb cake.
  
A very simple muffin recipe, but sure to please most anyone!  This would be wonderful for breakfast, brunch, snacking or dessert.  

You could certainly replace the raspberry filling with any preserve flavor and change out the chocolate chips for nuts (if your allowed) or even coconut instead.  It's a very versatile recipe, so feel free to get creative!

I hope you enjoy-



gluten free, vegan and top 8 allergen free!



Raspberry Chocolate Chip Muffins with Coconut Crumble:
makes 12 muffins

1 1/4 Cups White Rice Flour
1/2 Cup  Brown Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1/2 tsp.  Xatham Gum
1/2 tsp.  Salt
2 tsp.  Baking Powder
1 tsp.  Baking Soda
1 tsp.  Ground Nutmeg
1 Cup  Brown Sugar
1/2 Cup  Canola or Coconut Oil (melted)
1/2 Cup  Unsweetened Applesauce
1 tsp.  Pure Vanilla Extract
5+ TB   Milk Substitute ( I use Unsweetened Rice Dream)
1 TB  Egg Replacer mixed with 3 TB warm water
1/3 Cup  Enjoy Life Chocolate Chips

1/2 Cup  Raspberry Preserves

Crumb Mixture:

1/4 Cup  Brown Rice Flour
1/2 Cup  Brown Sugar
1/4 Cup  Unsweetened Coconut
1/4 Cup  Oil  (I use either melted Coconut or Canola)
1/2 tsp.  Ground Nutmeg

Preheat oven to 350 degrees.  Line pan with 12 baking cups.
In small bowl combine all the Crumb Mixture ingredients, stir well-set aside.
In large mixing bowl with paddle attachment add; white rice flour, brown rice flour, potato starch, tapioca starch, xatham gum, baking powder, baking soda and nutmeg.  Mix on low speed until blended.  Add in brown sugar, oil, applesauce, vanilla, milk substitute and egg replacer mixture.  Mix on medium speed, scraping down when needed, until ingredients are incorporated.  You may need to add a tablespoon or more of milk substitute if batter is to thick.  Keep in mind this is not a pourable batter when adding extra liquid.  Stir in chocolate chips.  Fill prepared baking cups up 1/2 way with batter, add a spoonful of raspberry preserves.  Fill to top with remaining batter and top with crumb mixture.  Bake at 350 degrees for 25- 30 minutes or until a toothpick comes out clean. Cool.  Enjoy!

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Cream Cheese Blueberry Muffins- gluten free,vegan & top 8 allergen free

Over the years it's been great to see how many new food substitutes have come out on the market.  In the beginning of my daughters Autism and finding out she had so many food allergies there weren't many options.  

When Daiya came out with their line of cheeses and then cream cheese's it was a relief for one, that she could actually try them and two, I could go to the store and buy a substitute instead of making them.  My list of premade foods for my daughter is VERY limited since she has such a long list of allergies and most of the dairy substitutes are made with soy, which is a huge offender for her.  

If you aren't a fan of the Daiya cream cheese, you can certainly use your own favorite brand of dairy free/allergy free cream cheese or make your own (there are several homemade coconut recipes out there that are delish too!)  

Blueberries and cream cheese are just a natural combination to me and having them in a muffin is a simple way to make a recipe using both!  This muffin recipe would make for a great Brunch addition and are good enough to eat like a cupcake.  I hope you enjoy them as much as we do!




gluten free, vegan and top 8 allergen free





Cream Cheese Blueberry Muffins:

1 Cup  White Rice Flour
3/4 Cup  Brown Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1/2 tsp.  Xantham Gum
2 tsp.  Baking Powder
1 tsp.  Baking Soda
1/2 tsp.  Salt
1/2 tsp.  Ground Cinnamon
1/2 Cup  Milk Substitute (I use Coconut Milk plain, carton)
1/2 Cup  Organic Applesauce  ( I use unsweetened)
1 TB  Egg Replacer
1/2 Cup  Oil (I use canola or coconut)
3/4 Cup  Organic Brown Sugar
1 tsp.  Almond Extract
1 Cup  Blueberries (fresh or frozen) plus 1 TB extra flour (brown or white)

Cream Cheese Topping:

1/3 Cup  Daiya Plain Cream Cheese Spread (or any preferred cream cheese substitute)
4 TB  Organic Powdered Sugar
1/2 tsp.  Pure Vanilla Extract

Preheat oven to 350 degrees.  Line a 12 cup muffin tin with paper liners.
In small bowl premix cream cheese, powdered sugar and vanilla and place in refrigerator until ready.  Place blueberries in a small bowl and toss with 1 TB of  brown or white rice flour, set aside.
In large mixing bowl with paddle attachment, add applesauce and egg replacer and mix on medium high until combined.  Next add in milk substitute, oil, brown sugar and almond extract. Mix on medium speed until combined.  Add in white rice flour, brown rice flour, potato starch, tapioca starch, xantham gum, baking powder, baking soda, salt and ground cinnamon.  Mix on low until combined scraping down with a spatula when needed.  Stir in "floured" blueberries by hand being careful not to break apart.  Fill paper lined muffin tin 3/4 ways full with muffin mixture.  With a spoon or knife make a "well" to hold cream cheese mixture. Scoop 1/2 TB of cream cheese mixture and place into "well".  Bake 25 minutes or until a toothpick comes out clean.  Cool and enjoy!

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Cream cheese mixture

"Floured" blueberries.

Using a knife or spoon, make a "well" to hold the cream cheese mixture.

Fresh out of the oven.

Yum!

Also shared at:  Fat Tuesday, Gluten Free and DIY Tuesday, Totally Talented Tuesdays, Create Link Inspire, Gluten Free Wednesday, Allergy Free Wednesday, Waste Not Want Not Wednesday, Full Plate Thursday, Foodie Friday, Gluten Free Fridays

Jelly Donut Muffins- Gluten Free & Vegan (Top 8 Allergen Free)

If you are ever on Pinterest like me, you've probably seen pictures for the Donut Muffins.  
A delicious combo of a donut and a muffin!
   
I have always wanted to make a allergy free jelly filled donut, but I'm really not into taking the time to figure it out right now!  Having it in muffin form helps take away the yeast and deep frying aspect of that type of donut and makes for a much quicker and healthy option if you are craving the flavor!

This recipe will give you the taste of a donut with the nutmeg and cinnamon and the tender bite that they normally have.  I couldn't decide on just one preserve so I used a strawberry and blueberry- you could even try some allergy free chocolate chips in the middle if you want to kick it up a notch!  You can sprinkle the tops with the powdered sugar or cinnamon sugar if you like, but are just fine without if you aren't wanting the extra sugar kick!  

At some point I will put the time in and figure out a gluten free, vegan, allergy free...etc...jelly filled donut, but for now this recipe hits the spot!

These are a big hit at home and simple to make, I hope you enjoy them as we do!


gluten free/vegan....allergy free


Jelly Donut Muffins:
paper lined muffin tin


3/4 Cup  Brown Rice Flour
1/2 Cup  White Rice Flour
1/4 Cup  Potato Starch
1/4 Cup  Tapioca Starch
1/4 tsp.  Xantham Gum
1 1/2 tsp.  Baking Powder
1/2 tsp.  Fine Sea Salt
1/4 tsp.  Ground Nutmeg
1/4 tsp.  Ground Cinnamon
1/2 Cup  Organic Raw Sugar or Coconut Palm Sugar
1/3 Cup  Oil (your choice)
1 1/2 tsp.  Egg Replacer mixed with 1 TB Oil (your choice) and 1 TB Milk Substitute (I used Rice)             1 Cup  Milk Substitute (I used Rice Milk unsweetened)
1/8 tsp.  Crystallized Lemon Powder (or 1/4 tsp Lemon Juice)
1 tsp.  Organic Pure Vanilla Extract

Jam or Preserves
Organic Powdered Sugar and/or Cinnamon Sugar for topping

Preheat oven to 350 degrees.  Line a muffin tin with 12 paper liners.
In a small bowl whisk together brown rice flour, white rice flour, potato starch, tapioca starch, xantham gum, baking powder, salt, nutmeg and cinnamon.  Set aside.  In another small bowl stir together milk substitute and lemon, set aside.
In bowl with paddle attachment add sugar, oil, egg replacer mixture and vanilla.  Mix on medium until blended together.  Next add in 1/2 of the "milk" mixture and 1/2 of the flour mixture.  Mix on low, scraping down when needed until incorporated.  Add in the rest of the milk mixture and flour mixture and mix on medium low until blended.  Fill muffin pan with 1 TB of batter, add 1/2 TB of jelly or preserves of choice and top with remaining batter (about 1 1/2 TB each).  Bake 18- 20 minutes until done or a toothpick comes out clean.  Cool 5 to 10 minutes and sprinkle with powdered sugar and/or cinnamon sugar.  Enjoy!

The batter is a lot like a pancake batter consistency wise

 

Adding the preserves and topping with remaining batter

Fresh out of the oven

Lots of powdered sugar!

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My scribbles actually make up a recipe at some point!

Also shared at:Fat Tuesday, Create Link Inspire,Totally Talented Tuesdays,Gluten Free Wednesdays, Waste Not Want Not Wednesday,Allergy Free Wednesday,Thriving Thursday,Full Plate Thursday,Gluten Free Fridays,Foodie Friday,Whole Food Friday,Healing with Food Friday

Coconut Crumble Apple Muffins

This particular recipe I'm going to dedicate to my oldest daughter......
She is a Fall maniac!
She has been anticipating Fall since last month.  You would think living in the Pacific Northwest we would want Fall to come as late as possible, while we stretch out the Summer!?  But you may be surprised to know that most people living in this state love Fall.  I mean REALLY love Fall! 
But once you have lived here, you understand why.  The beauty of the trees changing color, the drop in the temperatures and the smell of the air is comforting.  You know we are closer to kicking back in the house with a fire,  putting on warm and comfortable clothes and there are so many activities and holidays we are moving towards when Fall comes, it makes it pretty exciting!  
The funny thing is we are desperate for Summer to be here, but then after about a month, we are already looking forward to the next season.  
So I will call these my "pre-fall" muffins!  Just a hint of Fall while we wrap up the Summer.
These muffins are a combination of apples, pumpkin and a touch of coconut.  They are extremely moist and wont last long once you dig into them!  
My daughters love anything with pumpkin in it.  It really is a super food.  Pumpkin has such a slight flavor, but adds so much nutrition and moisture to recipes you can never go wrong adding it in.  And luckily the canned varieties are amazing.  I used Gala apples in this recipe because they are my favorite!  But you could use any variety that you prefer.  I also decided to add in toasted pecans, since my youngest daughters allergy to this is very low and it ended up being a nice addition.  But nuts can be a real problem for most, so don't feel like you can't take them out.  
I hope you enjoy this recipe and celebrate the coming of Fall as we are.  



gf/vegan


Coconut Crumble Apple Muffins:
oven 350 degrees
14 (lined) muffin tin



1 Cup  Brown Rice Flour
1/4 Cup  White Rice Flour (Sweet White Rice or Plain)
1/4 Cup  Potato Starch
1 tsp  Xantham Gum
2 tsp  Baking Powder
1 tsp  Baking Soda
1/4 tsp  Organic Sea Salt (fine)
1 1/2 tsp  Ground Cinnamon
1/2 tsp  Ground Nutmeg
1 1/2 tsp  Egg Replacer (mixed with 2 TB warm water)
1/2 Cup  Organic Unsweetened Applesauce
2 tsp  Pure Vanilla Extract
1 1/2 Cups  Peeled/Chopped Apples ( I used Gala, it took almost 2 whole large apples)
3/4 Cup  Organic Pumpkin Puree
1/2 Cup  Oil (Canola, Coconut or Olive)
1 Cup  Organic Brown Sugar
1/2 Cup  Toasted Chopped Pecans (optional)

Coconut Crumb Topping:

2 TB  Coconut Flour
1/4 Cup  Organic Brown Sugar
1/2 Cup  Organic Shredded Coconut (sweetened or not)
2 TB  Spectrum Shortening


Preheat oven to 350 degrees.  Line a 14 cup muffin tin(s), set aside.
Mix together the crumb topping first.  In small bowl mix together with spoon or fingers; coconut flour, brown sugar, coconut and spectrum shortening until a "crumb" is formed.  Set aside.
In a separate bowl mix together the dry ingredients.  Combine the brown rice flour, white rice flour, potato starch, xantham gum, baking powder, baking soda, cinnamon, nutmeg and sea salt.  Set aside.
In mixing bowl add;   premixed egg replacer mixture, oil and brown sugar and mix on medium low until will combined.  Add in applesauce, pumpkin, vanilla and chopped apples.  Mix on low until combined.
Add dry mixture into wet and mix on low, scraping down when needed.  Once combined add in the pecans last, and mix until just combined.
Fill lined muffin tins to the top and evenly sprinkle on the crumb mixture.  Place in preheated oven and bake for 24 minutes or until a toothpick test comes out clean.  Cool completely and enjoy!

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Also shared at:
Slightly Indulgent Tuesday ,Tasteful Tuesday Party,Fat Tuesday,Tips and Tricks Tuesday,Allergy Free Wednesday,Gluten Free Wednesdays,Waste Not Want Not Wednesday,Healthy 2Day Wednesday
, ,Gluten Free Fridays,Wellness Weekend

Cornbread Muffins Three-Ways!

Cornbread Muffins three ways.  I couldn't decide on which one to do, so I tried all three.  The first is your basic Cornbread muffin.  A great go-to with a slightly sweet Cornbread flavor.  The second flavor is Jalapeno Cheddar.  The jalapenos add the perfect amount of heat without being to overpowering and the "cheese" mellows any heat out.  The third flavor is Orange Cranberry. A hint of orange with the tartness of the cranberries.  So good.  And to top each one, I made a bowl of Honey-Butter which went perfect with any of the flavors.   Each one has their own distinct flavor, even though they come from the same basic batter.  

We really loved all three flavors and picking just one would have been a tough choice after tasting all three.  These muffins have a slight sweetness to them because of the maple syrup which goes so well with the Masa flour.  You could certainly use Cornmeal if that is what you have in your cupboard.  If you do, make sure you use less liquid, as Masa flour is a bit "heavier" when used in baking.  

I made these for a family event to go with my Mom's delicious chili, which makes for the perfect food pairing!  You will feel no need to tell anyone they are gluten free, refined sugar free or vegan for that fact!   I piled these on a huge platter with the bowl of Honey-Butter and let everyone pick and choose.


GF/Vegan/Refined sugar free




Cornbread Muffins:
Oven 350 degrees
Muffin tin lined with 12 paper liners

This is the basic Cornbread Muffin recipe.  I added the variations at the end.


1 Cup  Masa Four
1/2 Cup  Brown Rice Flour
1/4 Cup  White Rice Flour
1/4 Cup  Potato Starch
1 tsp  Xantham Gum
1 TB  Baking Powder
1/2 tsp  Sea Salt
1/8 Cup plus 1/4 Cup  Canola Oil
1/8 Cup plus 1/4 Cup  Pure Maple Syrup
1 Cup  Rice Milk (or milk of choice)
1/2 - 1 Cup  Water


Preheat oven to 350 degrees.  Line a muffin tin with 12 paper liners, set aside.
In a large mixing bowl with the paddle attachment, add all ingredients, starting with just 1/2 cup of the water.  Mix on low until ingredients are incorporated and if still too thick add in the other 1/2 cup of water.  Mix on medium until well blended, 1-2 minutes.  Drop batter into liners with a large spoon.  Bake at 350 degrees for 17 minutes or until a toothpick comes out clean when tested.


Add Ins:

Jalapeno-Cheddar:

1/4 Cup  Jalapeno Peppers, chopped  ( I used a jarred kind, but fresh would be even better!)
3/4 Cup  Daiya Shredded Cheddar Cheese (or shredded Cheddar Cheese of choice, substitute or not)

After mixing basic cornbread muffin batter on medium speed, remove mixing bowl and mix in by hand the jalapenos and cheddar.  Drop batter into liners with large spoon.  Bake at 350 degrees for 20 minutes or until a toothpick comes out clean when tested.

Orange-Cranberry:

1/2 Cup  Orange Juice
1 Cup  Dried Cranberries

Substitute 1/2 cup of the Rice milk listed in the ingredient list for the 1/2 cup of orange juice.  Mix as instructed and then remove mixing bowl and stir in by hand the dried cranberries.  Drop batter into liners with large spoon.  Bake at 350 degrees for 17 minutes.

Honey Butter:

3/4 Cup  Butter Substitute ( I use Earth Balance Soy Free) or Butter of choice

1/4- 1/2 Cup  Honey (to taste)

Mix both ingredients into a bowl until combined.  Refrigerate until ready to serve.  Enjoy!

Recipe also shared at:Slightly Indulgent Tuesday,Waste Not Want Not Wednesday,Allergy Free Wednesday,Gluten Free Wednesdays,Wheat Free Wednesday,Well Fed Wednesday,Gluten Free Fridays

Double Blueberry Muffin with Lemon Glaze

I can't seem to get enough of blueberries and lemon lately.  I have made these muffins many times and it is one of our favorite blueberry recipes.  It is the type of recipe you can tweak and it always turns out.  This time I took out most all of the brown sugar from my original recipe and added more  fruit for sweetness and they turned out perfect.  The glaze I have been experimenting with is kind of like a magic shell, it hardens as it cools.  I love the added lemon flavor that the glaze provides, but these muffins stand on their own and you certainly don't need it.  The "double" part of the recipe is a organic fruit sweetened jelly that I added to the center once cooled and out of the oven.  It adds a bit of "jelly-donut" feel to it and is a delicious surprise when you bite into them.  If you love blueberry muffins like we do, you will definitely love these! 




Double Blueberry Muffins with Lemon Glaze:
Oven 350 degrees
12 cup muffin tin with liners

1 Cup  Brown Rice Flour
3/4 Cup  Sweet Rice Flour
1/2 Cup  Potato Starch
1/2 tsp  Xantham Gum
2 tsp  Baking Powder
1 tsp  Baking Soda
1/2 tsp  Sea Salt
1 tsp  Cinnamon (ground)
1 TB  Egg Replacer mixed with 3 TB Rice Milk
1/2 Cup Organic Brown Sugar (loosely/ non packed)
1  Banana
1/2 Cup  Applesauce (unsweetened)
1/2 Cup  Rice Milk
1/2 Cup  Coconut Oil (melted)
1 tsp  Almond Extract
1 Cup  Blueberries (frozen or fresh)

1/2 Cup  Organic Blueberry Jelly (or purple jelly of choice)

Lemon Glaze:

1/2 Cup  Coconut Oil
1/2 Cup plus 1 TB  Organic Powdered Sugar
1/2 Tsp  Crystallized Lemon Powder



Preheat oven 350 degrees.  Line 12 cup muffin tin with liners, set aside.
In large mixing bowl with paddle attachment add banana, applesauce, rice milk, egg replacer mixture, brown sugar and almond extract.  Mix until well combined.  Add brown rice flour, sweet white rice flour, potato starch, xantham gum, baking powder, baking soda, sea salt and cinnamon.  Mix on low to combine and drizzle in coconut oil slowly.  Mix on medium speed 1-2 minutes until mixed well.  Mix in blueberries by hand.  Fill muffin tin and bake at 350 degrees for 27 minutes or until a toothpick comes out clean. (I used frozen blueberries so my bake time would be longer than fresh ones)  Cool completely before adding the blueberry jelly to center and topping with glaze.

Once completely cooled, with a small paring knife, cut a "V" out of the top of the muffin.  Fill the hole with a spoonful of the blueberry jelly.  Place cut top back onto muffin.  (you may have to cut a bit of the "V" bottom off to fit back on, once the jelly is in the hole)

Melt the coconut oil and add the powdered sugar and lemon powder and whisk by hand until well mixed.  With a spoon drizzle onto tops of muffins.  The glaze will set up very quickly and have a "magic shell" type finish to it.

Enjoy!

This recipe also shared at:
Allergy Free Wednesday,Gluten Free Wednesdays,Wheat Free Wednesday,Gluten Free Fridays

Fruit and Veggie Muffins with Pineapple Glaze

Getting fruit and vegetables into my youngest, who has Autism, can be quite the struggle.  I've come to learn that the only tried and true way of getting healthy food into her is to chop it down to a smoothie-like texture and then put it into another food she likes!  There is no rule of thumb when it comes to Autism.  One day she loves apples or bananas and the next she can't stand the taste or texture of them.  It is ever changing.  You learn quickly to take a big breath and try something else.  I had to actually cut her off at eating just three of these today, which made me smile!  It is pure joy to see her enjoying food instead of fussing over it.  
These are a very quick and easy muffin to make I hope you enjoy them as much as we do.


gf/df/nf/soy free/vegan


Fruit and Veggie Muffins with Pineapple Glaze:
Oven 350 degrees
Cupcake pan with 12 liners

2 Cups  Brown Rice Flour
3/4 Cups  White Rice Flour
1/2 Cup  Potato Starch
1 1/2 tsp  Xantham Gum
1/2 tsp  Sea Salt
2 tsp  Baking Powder
1 tsp  Baking Soda
1/2 TB  Cinnamon (ground)
1/2 Cup  Rice Milk (warmed)
1   Carrot, large -peeled
1/2  Banana
1/4  Zucchini -peeled
2  Pineapple rings
2 TB  Egg Replacer mixed with 6 TB of Rice Milk
1/2 Cup  Organic Brown Sugar or Palm Sugar
3/4 Cups  Canola Oil
1 tsp  Pure Vanilla Extract
1/3 Cup  Enjoy Life Chocolate Chips

Preheat oven to 350 degrees.  Line a cupcake pan with 12 liners.  Set aside.
In mini chopper add peeled carrot, banana, peeled zucchini and pineapple slices and puree until smooth.  Add pureed mixture to large mixing bowl.  Add to that egg substitute mixture, brown sugar, canola oil and vanilla. Mix on low until well blended.  1-2 minutes.  Add brown rice flour, white rice flour, potato starch, xantham gum, sea salt, baking powder, baking soda, cinnamon and (warmed) rice milk.  Mix on medium speed about 2-3 minutes until well blended.  Add in chocolate chips.  Divide evenly into pan.  Bake 25 minutes or until toothpick comes out clean.  Cool completely.

Pineapple Glaze:

1 Cup  Organic Powdered Sugar
2 TB  Pineapple Juice

In small bowl add powdered sugar and pineapple juice and wisk until smooth.  Drizzle over cooled muffins.  Enjoy!



Also shared at:Allergy Friendly Lunchbox Love