Pumpkin Pie Oatmeal Raisin Muffins

Hi Blog! Long time no... well... write, I guess. I know that's completely my fault. There's been this annoying thing called a thesis that has been taking up all my time, and also a bit of the flu. Anyway....


There is no actual pie in these muffins. There isn't any oatmeal either. There is pumpkin, and there are raisins.... and effectively no starch.

Pumpkin Pie Oatmeal Raisin Muffins

Ingredients

6 eggs
1/2 cup ground flax seed/meal
3/4 cup brown sugar
1 tablespoon cinnamon
1/2 teaspoon *each* allspice, nutmeg, ground cloves
4 cups almond flour
1 15ounce can pumpkin (not pumpkin pie mix)
1/2 cup butter, melted
1 teaspoon vanilla
1 teaspoon salt
2 cups raisins
1 teaspoon baking soda

Method

Add eggs to the bowl of a stand mixer (a hand mixer also works, but it may take longer). Using a whisk attachment, beat at high speed for at least 5 minutes, or until the eggs are lighter, foamy, and have doubled in size. Add flax meal, beat another 2 minutes or so. Add sugar, beat another 2-5 minutes. **

Add pumpkin, beat a minute or so, then add almond flour.

As soon as the almond flour is completely incorporated, add the butter, and vanilla. Then add the raisins. After the raisins are completely incorporated, add the baking soda and salt. Beat just long enough to incorporate the last two ingredients.

Bake at 325° for 25 minutes or until done.

**It may seem like nothing is happening, but all this whisking time is adding air to the batter, helping to ensure that the muffins are nice and light.

"buttermilk" muffins

Doughnuts in muffin form.

What else is there to say?

"Buttermilk" Muffins

ingredients
3 cups almond flour
1/2 cup oat flour
2/3 cup sugar
1/2 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon salt
4 eggs
1/2 cup heavy cream
1/4 cup lemon juice

method
Separate the eggs, and beat the whites until stiff peaks form. Add the remaining ingredients, including the yolks. Fold gently, but mix well.

Bake at 350° for 20 minutes or until done. Makes about 1 1/2 dozen muffins.

There are approximately 3 grams of starch per muffin.

Pumpkin Muffins

Pumpkin Muffins

4 cups almond flour
1 cup coconut flour
1 cup flax meal
2 TBSP cinnamon
2 tsp ginger
1 1/2 tsp nutmeg
1 tsp cloves
1 tsp salt
2 cups sugar
1 tsp guar gum
2 cups cooked or canned pumpkin
8 eggs
1 stick butter
1 cup chopped dates
2 tsp baking soda
1 TBSP baking powder
1 tsp vanilla


Combine eggs, vanilla, and butter. Add spices. Add pumpkin. Slowly add almond, coconut, and flax. Add dates, mix very well. Let batter rest.

While batter rests (an important step, since coconut flour needs time to hydrate) preheat oven to 300°.

Fill muffin cups (be careful not to overfill) and bake for 20-30 minutes or until done. Be sure to cool completely before serving. This makes 3 dozen muffins, but they freeze and reheat beautifully. There is less than 1/2 gram of starch per muffin.

Ridiculous Chocolate Chip Muffins

These are totally starch free. These are totally fantastic. They taste Just Like Regular Muffins.

Seriously.

I'm not kidding.

They are ridiculously good.



Chocolate Chip Muffins

1/2 cup butter
4 eggs
2 teaspoons vanilla
1/2 cup flax seed
2 cups almond flour
1/2 cup coconut flour (Bob's Red Mill works the best)
3/4 cup sugar*
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon guar gum
1/2 teaspoon salt
1 1/2 cups buttermilk or plain yogurt
1 cup mini chocolate chips


Preheat oven to 300°.

In the bowl of a stand mixer, cream butter, add eggs, vanilla, and flax seed.

Add almond flour and sugar, mix until slightly fluffy.

Add baking powder, baking soda, sugar, guar gum and salt. Mix very well.

Add buttermilk alternating with coconut flour, beat until fluffy. Add chocolate chips, mix well.

Spoon batter into paper-lined muffin cups. Bake 20-30 minutes or until done, rotating pans after 10 minutes. Let cool in muffin pans 5-10 minutes before enjoying. Makes 3 dozen.

* We prefer our muffins on the not-so-sweet side. If you prefer your muffins sweeter, increase sugar (or stevia equivalent) to a generous cup. Follow all other directions as written.

** If you read this recipe in the first few days of its posting, you might notice that I made a small change to the directions. After another dozen batches, I decided that it would work better if I added the coconut flour later. The ingredients are exactly the same.

Cherry Hazelnut Muffins

mmmmm, cherries and chocolate. What can be better? These are just as good for dessert as they are for breakfast. When we have them for breakfast we often pair them with a bowl of fruit and nuts, and with all the protein it's a satisfying way to start the day. These muffins are really low in starch, with less than 2 grams of starch per muffin.

3 cups almond meal
1/2 cup flax seed
1/2 cup oat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 eggs
1 cup sugar
1 cup sour cream
1 cup butter, melted
1-2 cups cherries (frozen or fresh, pitted and thawed if frozen)
12 tablespoons nutella

1. Line or grease tins. Preheat oven to 300°. Whisk flours, baking powder and salt. Seperately whisk egg until lemon colored. Add sugar, whisk vigorously until thick, slowly add butter until combined. Add sour cream until combined. Add sour cream mixture to flours, fold until combined (don't overmix).

2. Fill muffin cups 2/3 full, let rest for 10 minutes. Add 1-2 cherries to the center of each muffin. Bake 25-30 minutes until golden. Top immediately with 1 teaspoon of nutella, serve.