Tag Archives: muffins

Chocolate Peanut Butter Muffins

Rich and delicious Chocolate Peanut Butter Muffins made with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support!  See my disclosure policy here.)

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

 

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

 

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

If you need a chocolate and peanut butter fix here you go! These muffins have veggies in them, but you won’t be able to taste it.

Yellow or zucchini squash make these muffins extra moist. I like to shred summer squash and freeze it in two cup portions to be able to use it throughout the year. If using frozen squash, just be sure to drain off any excess water before putting it in a recipe.

Almond butter can be used in place of peanut butter, if you prefer.

I use a Vita-Mix blender, which is a power-horse of a blender. If you don’t have a heavy-duty blender you may want to use a food processor instead.

Trim Healthy Mamas these muffins are an S.

Print

Chocolate Peanut Butter Muffins

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

Rich and delicious Chocolate Peanut Butter Muffins made with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S

  • Author:
  • Yield: 10
  • Category: Dessert

Ingredients

  • 3/4 cup sugar-free peanut butter
  • 2 cups shredded yellow squash or zucchini, fresh or frozen*
  • 2 eggs
  • 1 cup THM Baking Blend or MamaShire Baking Blend
  • 1/3 cup cocoa powder
  • 3/4 cup THM Super Sweet Blend or homemade sweetener**
  • 2 teaspoons vanilla
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon Himalayan salt
  • 1/4 teaspoon cinnamon (optional)

Instructions

  1. Preheat oven to 350°. Grease a muffin pan with coconut oil spray.
  2. Place all ingredients in blender** or food processor and blend until thoroughly combined and squash is mixed in well.
  3. Fill muffin cups 2/3 full.
  4. Bake for 25-30 minutes or until a toothpick inserted in muffin comes out clean.
  5. Let cool in pan for 5 minutes before removing from pan to a wire cooling rack.

Notes

*If using frozen squash, thaw before using and drain off excess water.
**Homemade sweetener = 1 cup non-GMO erythritol + 1 teaspoon Now Better Stevia

**I use a Vita-Mix blender, if you don’t have a strong blender you may want to use a food processor instead.

Nutrition

  • Calories: 165
  • Fat: 12 g
  • Carbohydrates: Net 4 g
  • Protein: 9 g

See my Recipe Index for more Gluten-free, Dairy-free, Sugar-free, and Trim Healthy Mama Recipes.

Chocolate Peanut Butter Muffins with summer squash. Gluten-free, dairy-free, sugar-free, low-carb, THM-S.

Save

Save

Save

Oatmeal Orange Cranberry Muffins

Classic flavors come together in these yummy Oatmeal Orange Cranberry Muffins. Perfect for breakfast or a snack. Gluten-free, Dairy-free, Sugar-free. THM-E

Oatmeal Orange Cranberry Muffins - Gluten-Free, Dairy-Free, Sugar-Free THM-E - MamaShire.com

(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support!  I appreciate it so much! See my disclosure policy here.)

Oatmeal Orange Cranberry Muffins - Gluten-Free, Dairy-Free, Sugar-Free THM-E - MamaShire.com

 

Oatmeal Orange Cranberry Muffins - Gluten-Free, Dairy-Free, Sugar-Free THM-E - MamaShire.com

Muffins have always been a favorite in my house, they’re a comfort food to me. The little tart cranberries in these muffins bake up into a delicious moist berry and combined with the orange flavor make a delightful and festive combination.

Oatmeal Orange Cranberry Muffins - Gluten-Free, Dairy-Free, Sugar-Free THM-E - MamaShire.com

 

Oatmeal Orange Cranberry Muffins - Gluten-Free, Dairy-Free, Sugar-Free THM-E - MamaShire.com

When we were homeschooling our daughters, we would usually have a mid-morning snack of muffins. So I have really sweet memories of enjoying muffins with the girls and learning or maybe enjoying a read aloud together.

These muffins freeze well too. It would be easy to bake up a batch of these ahead of time and have them in the freezer ready to go.  Take them out of the freezer a couple hours before you want them and let them thaw on the counter.

Trim Healthy Mamas these muffins are an E.

Print

Oatmeal Orange Cranberry Muffins

Oatmeal Orange Cranberry Muffins - Gluten-Free, Dairy-Free, Sugar-Free THM-E - MamaShire.com
  • Author:
  • Yield: 12
  • Category: Breakfast

Ingredients

  • 2 cups gluten-free oats
  • 1 cup unsweetened applesauce
  • 3 egg whites or 1/2 cup egg whites
  • 1/2 cup Non-GMO erythritol
  • 1/2 teaspoon of Better Stevia
  • 2 teaspoons aluminum-free baking powder
  • 1 teaspoon orange extract
  • 1/2 teaspoon sea salt
  • 1 cup cranberries, coarsely chopped

Instructions

  1. Preheat oven to 375°. Grease a 12-cup muffin pan with coconut oil spray.
  2. Put oats in a blender or food processor and blend until ground into flour.
  3. In a large bowl mix all ingredients, except cranberries.
  4. Fold in cranberries.
  5. Fill muffin tins 3/4 full and bake for 15-20 minutes or until a toothpick comes out clean.
  6. Cool muffins for 5 minutes and then remove to wire rack.
  7. These are best after they have cooled.
Oatmeal Orange Cranberry Muffins - Gluten-free, Dairy-free, Sugar-free

Save

Save

Save

Lemon Blueberry Muffins

These comforting and delicious Lemon Blueberry Muffins are sure to please. Gluten free, Dairy free, Sugar free, Low-carb THM-S

Lemon Blueberry Muffins (Gluten-free)

(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support!  See my disclosure policy here.)

When my girls were young and we were homeschooling I would often bake a batch of blueberry muffins for a mid-morning treat. I would usually serve them with a little cup of milk in special little teacups. Often times, they came from a pre-packaged muffin mix that was quick and easy to make.

Lemon Blueberry Muffins - Yummy gluten-free muffins! Sugar-free, dairy-free, low-carb, THM-S

Now that we eat gluten, dairy, and sugar free I needed an easy go-to recipe that would be quick, yummy, and have a wonderful texture. This recipe for gluten-free lemon blueberry muffins fits all those. I try to keep blueberries stocked in my freezer so that we can whip these up anytime.

Trim Healthy Mamas these muffins are an S.

Print

Lemon Blueberry Muffins

Lemon Blueberry Muffins - Yummy gluten-free muffins! Sugar-free, dairy-free, low-carb, THM-S

5 from 3 reviews

A yummy, quick recipe for Lemon Blueberry Muffins that will be a delight to serve your family. Gluten free, Dairy free, Sugar free, Low-carb THM-S

  • Author:
  • Category: Breads

Ingredients

  • 2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 cup THM Super Sweet Blend or homemade sweetener*
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon Himalayan salt
  • 6 eggs
  • 1/2 cup coconut oil, melted
  • 1/2 teaspoon lemon extract
  • 1/2 cup blueberries, frozen or fresh

*homemade sweetener = 1 cup Non-GMO erythritol  + 1 teaspoon Better Stevia

Instructions

  • Preheat oven to 375°. Grease a 12 cup muffin pan with cooking spray or line with paper cups.
  • Using a whisk combine the almond flour, coconut flour, sweetener, baking powder, and salt in a medium mixing bowl.
  • In a large mixing bowl, whisk the eggs, coconut oil, and lemon extract.
  • Blend the flour mixture into the egg mixture and mix thoroughly.
  • Gently add in the blueberries.
  • Fill muffin cup 3/4 full.
  • Bake muffins for 18-20 minutes, or until a toothpick stuck in the muffins comes out clean. Let muffins cool in pan for 5 minutes and then remove to a wire rack. Serve warm or room temperature.
Lemon Blueberry Muffins

For More MamaShire Recipes –

Lemon Blueberry Muffins - Gluten-free, Dairy-free, Sugar-free

Save

Cinnamon Muffins (Gluten-Free)

This gluten-free cinnamon muffin recipe is the perfect comfort food for breakfast or a snack. Dairy-free, sugar-free, low-carb, Trim Healthy Mama-S.

Cinnamon Muffins (Gluten-Free) THM-S

(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support!  I appreciate it so much! See my disclosure policy here.)

Cinnamon Muffins (Gluten-Free) THM-S

Baking these wonderful gluten-free cinnamon muffins will send the most wonderful aroma through your home. Your family will be drawn into the kitchen hoping to get one as soon as they come out of the oven.

With the cinnamon topping all melty and spread through the muffin they are the perfect comfort food. They’re excellent for breakfast or a snack.

Cinnamon Muffins (Gluten-Free) THM-S

Trim Healthy Mamas these muffins are an “S”.

Print

Cinnamon Muffins (Gluten-Free)

Cinnamon Muffins

A low-carb comfort food filled with cinnamon goodness!

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breads

Ingredients

Instructions

  1. Preheat oven to 375°. Grease a 12 cup muffin pan with cooking spray or line with paper cups.
  2. Using a whisk combine the almond flour, coconut flour, xylitol, baking powder and sea salt in a medium mixing bowl. In a large mixing bowl, whisk the eggs, coconut oil, and vanilla extract. Blend the flour mixture into the egg mixture and mix thoroughly.
  3. Fill muffin cups 3/4 full.
  4. Mix the cinnamon topping ingredients together and drop by teaspoonful into the top of each muffin. Use a knife or skewer to swirl the cinnamon into the top and middle of the muffins.
  5. Bake muffins for 15-20 minutes, or until golden brown. Let muffins stand in pan for 5 minutes and then remove to a wire rack to cool. If baked in paper cups remove from pan immediately to cool.

Notes

These muffins freeze wonderfully.

This recipe was adapted from Cinnamon Bun Muffins at Elana’s Pantry.

See my Recipe Index for more THM, Gluten Free, Grain Free, Dairy Free, and Sugar Free Recipes!

Save

Save

Save

All Content Copyright © 2015 by MamaShire
Design by Emily Rose