Posts tagged muffin
Coconut Flour Pumpkin Muffins

I hope you all are enjoying your candy-induced hangover today, I know I am :) Yesterday, while I was tidying up the house, I noticed that I had a few sugar pumpkins that needed roasted and Halloween seems like the ideal day to roast pumpkins so, that's just what I did. I couldn't figure out what I wanted to make with the puree - I could make custard, bread, cupcakes, etc. but all I really wanted was a muffin. A simple muffin that's not very sweet, has a hint of fall spice, and that was made with coconut flour. DSC_0020_01

I like baking with coconut flour but sometimes I find that things like muffins can taste a bit too eggy due to the high egg content in most coconut flour baked goods. I tried to mitigate that in this recipe by using other sources of fat and moisture such as coconut oil and coconut milk - and it worked! These muffins don't have the usual mega-egg taste of normal coconut flour baked goods. I also add some starch to help them bake up a little less dense but you could substitute that with almond flour if you'd like.


[gmc_recipe 6287]

Paleo Apple Cinnamon Streusel Muffins

This weekend was insane - not in the party hard, lots of booze, stay up late way either. I worked all day Friday, Saturday, the majority of Sunday on finishing up the largest shoot I've done to date. It was a lot of fun, a lot of work, and a hell of a lot of dishes. On Sunday morning, I didn't have it in me to make our traditional pancake breakfast so instead I whipped up some muffins that could bake while I ran to the store for some beef and chocolate (seriously, that was my grocery list). Anyways back to the muffins... DSC_1830

I posted a picture of these muffins on Instagram (follow me @gabbysgfree if you want too many pictures of crossfit, food, and my insane dog) and several people asked for the recipe so, here you go! The muffin recipe is pretty much straight from this apple cinnamon muffins recipe from Juli at PaleOMG - if you haven't read her blog yet, DO IT. She's hilarious, a great athlete, and has really delicious paleo-friendly recipes.

These muffins are the perfect accompaniment to a  gallon cup of coffee on the crisp fall mornings we've been having lately.  I may even make another batch to take with me on my week of travel - I'm heading to #ExpoEast on Thursday in Baltimore and then I'm headed to FitBloggin! I've got another fun fitness post planned for later this week but until then, make these muffins!


Paleo Apple Cinnamon Streusel Muffins

Slightly adapted from: PaleOMG

Yields: 9 smaller muffins

Muffin Batter:

1 apple, small diced 1 cup almond meal 3 Tbsp. coconut flour 3 eggs, beaten 1/4 cup melted coconut oil 2 tablespoons honey or maple syrup 1-2 Tbsp. cinnamon (I'm obsessed with cinnamon so I just pile it in) 1/2 tsp. baking soda

2-3 Tbsp. almond milk (add gradually) pinch of salt

Streusel topping:

1/2 cup almond meal

2 tsp. cinnamon (or more)

1 Tbsp. maple syrup

1 Tbsp. cold butter


1.  Preheat oven to 350F and grease a muffin tin (or line with muffin liners).

2. Combine almond meal, coconut flour, baking soda, cinnamon, and salt in a large bowl and whisk together.

3. In a separate bowl whisk together eggs, maple syrup, and coconut oil. Add this mixture to almond meal mixture, stirring well to incoprorate.

4. Fold in diced apples and let mix sit for 2-3 minutes for coconut flour to absorb moisture. At this point, if your batter looks a little too thick and chunky, add in almond milk, a tablespoon at a time. I used about 3 tablespoons.

5. Distribute batter evenly amongst muffin tins and begin making streusel. Combine all streusel ingredients in a small bowl, cutting the butter in with your fingers until only pea-sized chunks remain.

6. Sprinkle a bit of streusel over each muffin. Bake for 20-30 minutes until a toothpick inserted in the center comes out clean. Let cool in tin for 5 minutes then remove and cool on a cooling rack.


Banana Protein Souffle Muffin

Breakfast is my absolute favorite meal of the day. Sure, dinner is fun and I honestly despise lunch, but breakfast - well it's the best. I usually struggle with what to eat for my first meal because it needs to be fairly large, protein packed, filling, portable, and above all, delicious.  This new breakfast definitely fits the bill. DSC_1855

I would be lying if I said that I haven't eaten this for breakfast every. single. day. since I first made it. What can I say? I like consistency.

This muffin was inspired by the now infamous chocolate protein muffin by Pure2Raw (now PurelyTwins) with a few of my own tweaks:

  • I added a little bit of banana since I struggle to get carbs in the morning/post-workout even though I know I need it.
  • I swapped water for unsweetened almond milk.
  • I didn't add any cocoa powder, but you better believe that I'm going to.
  • I used egg whites instead of an egg because that's all I had on hand - we go through eggs like it's our job in this house so I tend to run out.
  • I also added a bit of baking powder just to help it be a little less dense.
  • DSC_1850

    The egg whites and baking powder made the muffin souffle-eqsue. They rise big and tall in the oven and collapse when cooled but still retain that fluffy texture. You can top your muffin with anything you like - I prefer drippy homemade peanut butter mixed with some almond milk, because what isn't better when it's smothered in peanut butter?



    Banana Protein Souffle Muffin

    Yields: 1 muffin

    Inspired by: protein muffin by Pure2Raw/PurelyTwins


    1 scoop protein powder (I used my favorite, SunWarrior)

    1/4 cup liquid egg whites

    1/4 cup unsweetened almond milk

    1/4 of a large banana mashed (or 1/2 of a small banana)

    1 tsp. cinnamon

    1/2 tsp. vanilla extract


    1. Preheat oven or countertop oven to 350F. Grease ramekins with coconut oil, cooking spray, or oil of choice.

    2. Mix all ingredients together in a bowl until fully combined and thick.

    3. Pour batter into ramekins, leaving a bit of room at the top since they will rise.

    4. Bake for 30 minutes.

    5. Top with your choice of toppings such as coconut oil, nut butter, and berries.