Vanilla Cupcakes (Gluten Free/ Dairy Free/ Refined Sugar Free)

I love chocolate!!! As anyone who reads my recipes, you will know that I love chocolate.
So once in a while I will work on something that is not.
I have been playing with this recipe for a while and it works so well!
Moist as can be and very tasty!

Vanilla Cupcakes

Vanilla Cupcakes (Gluten Free/ Dairy Free/ Refined Sugar Free)

2 c.gluten free flour mix
1/2 c. sorghum flour
(if you don’t want to use sorghum just use 1/2 c. more flour mix)
1 tsp. xanthan
1 1/2 c. palm sugar (or desired sugar)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda

4 eggs
1/2 c. canola or neutral flavoured oil
2 c. almond milk ( or desired milk)
2 tsp. vanilla

Preheat oven to 350 degrees
Prepare baking tin by either greasing or lining tins.

Whisk together flours, gum, sugar, baking powder and baking soda. Set aside.
In a medium sized mixing bowl beat together eggs, oil, milk alternative, and vanilla.
Then add in dry mixture. Stir for 30 seconds, then scrap down sides.
Beat at medium speed for two minutes.

Pour batter into prepared baking tins.
Bake for 11-12 minutes for mini cupcakes, or 16-18 minutes for regular size.
Or until toothpick comes out clean when tested.

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Top with Chocolate Icing or Sweet Potato Icing.

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Shared On: Gluten Free Round Up

Blueberry Muffins (Gluten Free/ Dairy Free/ Refined Sugar Free)

Years ago I when my daughter and I would go looking for yards sales, I would get her a donut and to be healthier I would get a muffin. I didn’t realize back then that I should have just eaten the donut because the muffin was full of so much saturated fat.

Onto present day, I can’t buy muffins or donuts when I’m out anyway. I’m almost glad that I found out that I had food allergies. It made me really look at what I was eating and how I was cooking. I thought that I was making healthy choices before. Now I know that I am making much healthier choices! 🙂

These blueberry muffins are filled coconut oil and ground flax which are healthy fat  choices, as well as brown rice flour and sorghum flour. A wonderful healthy, fiber and protein filled muffin 🙂

Blueberry Muffins

Blueberry Muffins (Gluten Free/ Dairy Free/ Refined Sugar Free)

1 c. gluten free flour mix

1/2 c. sorghum flour (or omit and just use  1 1/2 c. flour mix)

1/4 c. ground flax

3/4 tsp. xanthan gum

2 tsp. baking powder

1 tsp. baking soda

3/4 c. palm sugar (or desired granular sugar)

1 c. almond milk (or desired milk)

1 Tbsp. lemon juice

3 eggs

1/4 c. coconut oil (melted)

1/4 c. unsweetened apple sauce

1 tsp. vanilla (optional)

1 1/2 c. blueberries (do not thaw if frozen)

Preheat the oven to 400 degrees

Whisk together dry ingredients, set aside.

In another bowl, whisk together milk, lemon juice, eggs, coconut oil, apple sauce, and vanilla. Add dry ingredients into wet and stir only until just mixed.

Stir in blueberries. *Note: Stir about a teaspoon of brown rice flour into the blueberries before mixing them into the batter. It will help them not sink to the bottom of the muffin. Oops, forgot this time…

Divide batter into greased muffin tins. Will make either 12  large muffins, or 12 regular sized plus 12 mini muffins.

For regular sized bake 20-23 minutes or until toothpick comes out clean when testing.

For mini sized bake 12-15 minutes.

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Shared On: Foodie Friends Friday, Whole Foods Friday

Morning Glory Muffins (Gluten Free/ Dairy Free/ Refined Sugar free)

I can not seem to keep these muffins in my house very long. I guess that is a compliment to the chef.
One of my friends tried them and said that each mouthful was tantalizing. She told me that she savored every bite, tasting all the different flavours. I said that when I finish my cook book she can write my recipe reviews.

Morning Glory Muffins

One thing I can say is that I have never tasted a better morning glory muffin.
I hope that you agree… Let me know.
Morning Glory Muffins (Gluten Free/ Dairy Free/ Refined Sugar free)
1 c. gluten free flour mix
1/2 c. sorghum flour
3/4 tsp. xanthan gum
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 c. palm sugar (or other granulated sugar)
3 tsp. ground cinnamon
1/4 c. ground flax
1/2 c. chopped walnuts
1/2 c. raisins
1/2 c. unsweetened shredded coconut

3 eggs
1/3 c. coconut oil (melted)-(or other mild oil)
1/2 c. unsweetened apple sauce
2 c. shredded carrots
1 c. grated apple

Preheat the oven to 400 degrees.
In a medium size bowl, whisk together flours, gum, baking powder, baking soda, sugar and cinnamon. Then add walnuts, raisins, and coconut.*   Set aside.

In another bowl beat together eggs, coconut oil, apple sauce, carrot and apple. Add wet ingredients to dry. Stir until just mixed. Spoon batter into greased muffins tins.

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You can either make 12 larger muffins or 16 smaller ones. Bake muffins for 15-18 minutes or until toothpick comes out clean.

Enjoy a nice muffin and a warm cup of tea!

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They freeze well!!
*If you don’t like raisins or coconut or want to change the nuts, go ahead. Mix and match.

*If you don’t like or can’t have flax you change it to sunflower seeds or chopped nuts.

Shared On: Food On Friday