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.

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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.

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
Author:
Recipe type: Dessert
Serves: 10
Ingredients
  • ¾ 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
  • ⅓ cup cocoa powder
  • ¾ cup THM Super Sweet Blend or homemade sweetener**
  • 2 teaspoons vanilla
  • 1½ teaspoons aluminum-free baking powder
  • ½ teaspoon Himalayan salt
  • ¼ 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 ⅔ 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 Information
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.

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Oatmeal Orange Cranberry Muffins

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

 

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

 

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

The classic tastes of orange and cranberries come together in this lightened-up muffin that makes for a perfect breakfast or snack. Muffins have always been a favorite of mine. Easy to make and easy to eat. These muffins make me think of baked oatmeal in neat little packages.

They are gluten-free, dairy-free, and sugar-free. Use gluten-free oats to keep it gluten-free, if needed.

Trim Healthy Mamas these oatmeal orange cranberry muffins are an E.

Oatmeal Orange Cranberry Muffins
 
Author:
Recipe type: Breakfast
Serves: 12
Ingredients
  • 2 cups gluten-free oats
  • 1 cup unsweetened applesauce
  • 3 egg whites or ½ cup egg whites
  • ½ cup erythritol
  • ½ teaspoons of Better Stevia
  • 2 teaspoons aluminum-free baking powder
  • 1 teaspoon orange extract
  • ½ teaspoon sea salt
  • 1 cup cranberries, coarsely chopped
Instructions
  1. Preheat oven to 375°. Grease 12-cup muffin pan.
  2. Put oats in a blender or food processor and blend until ground into flour.
  3. Mix all ingredients, except cranberries.
  4. Fold in cranberries.
  5. Fill muffin tins ¾ 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.
This post contains affiliate links. See my disclosure policy here.
Oatmeal Orange Cranberry Muffins - Gluten-free, Dairy-free, Sugar-free

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Lemon Blueberry Muffins

Lemon Blueberry Muffins (Gluten-Free)

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 (Gluten-Free)

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.

For Trim Healthy Mamas, these muffins are an S.

Lemon Blueberry Muffins (Gluten-Free)
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 muffins
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, sweetener, baking powder and sea 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.
  3. Fill muffin cups ¾ full.
  4. 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
*homemade sweetener - 1 cup erythritol + 1 teaspoon Now Brand Stevia

See my Recipe Index for more Gluten-free, Dairy-free, Sugar-free, and THM recipes.

This post may contain affiliate links. See my disclosure policy here.
Lemon Blueberry Muffins - Gluten-free, Dairy-free, Sugar-free

Cinnamon Muffins (Gluten-Free)

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.

Cinnamon Muffins (Gluten-Free) THM-S

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

Cinnamon Muffins (Gluten-Free) THM-STrim Healthy Mamas these muffins are an “S”.

Cinnamon Muffins (Gluten-Free)
 
Prep time
Cook time
Total time
 
A perfect comfort food filled with cinnamon goodness!
Author:
Recipe type: Breads
Serves: 12 muffins
Ingredients
  • 2 cups blanched almond flour
  • ¼ cup coconut flour
  • ½ cup xylitol or Truvia
  • 1 teaspoon aluminum-free baking powder
  • ½ teaspoon sea salt
  • 6 large eggs
  • ½ cup coconut oil, melted
  • 2 tablespoons vanilla extract
  • Cinnamon Topping:
  • ¼ cup xylitol or Truvia
  • 2 tablespoons cinnamon
  • 2 tablespoons coconut oil, melted
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 ¾ 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!

This post contains affiliate links. See my disclosure policy here.

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