Posts Tagged ‘muffins’

THM Recipe: Low Carb Chocolate Zucchini Muffins (S)

Dear Reader,

I have been in a muffin kick lately. This is a yet another variant of my peanut butter muffin recipe. My older son doesn’t like peanut butter so while we loved the chocolate peanut butter version, we needed something else too. They are more of a dark chocolate, not too sweet taste. They are also low-carb and gluten-free. If you are on the THM diet, they are an S.

Chocolate Zucchini Muffins (S):

Ingredients:

1/2 c flax seed meal

1/3 c coconut flour

1 c xylitol

1/2 tsp baking soda

1/2 tsp salt

4 tbsp. unsweetened cocoa powder

8 oz reduced cream cheese

1 medium zucchini, grated

1 tsp vanilla

2 eggs or 1/3 c egg whites

optional: 1/3 c chocolate chips (plan-approved if you are on THM!; I used dark chocolate I chopped into bits)

Directions:

Preheat oven to 350 and grease a muffin tin well. Combine moist  ingredients: zucchini, cream cheese, egg, and vanilla. Stir well to get rid of any cream cheese lumps. Add dry ingredients: flours, xylitol, salt, and baking powder. Stir well. (You might want to taste it as this point to make sure you like the sweetness, especially if you have substituted another sweetener. Mine seemed a little sweeter after being baked.) If desired, stir in chocolate chips. Divide into muffin cups and bake in preheated oven for 45 minutes or until well set.

Enjoy!

Nebby

THM Recipe: Chocolate Peanut Butter Muffins (S)

Dear Reader,

This is a new variant of my peanut butter muffin recipe. I think they’re scrumptious. They are also low-carb and gluten-free. If you are on the THM diet, they are an S.

Chocolate Peanut Butter Muffins (S):

Ingredients:

1/2 c flax seed meal

1/3 c coconut flour

1 c xylitol

1/2 tsp baking soda

4 tbsp. unsweetened cocoa powder

1/2 c peanut butter

1 c almond milk (or other milk of your choice)

1 tsp vanilla

2 eggs or 1/3 c egg whites

optional: 1/3 c chocolate chips (plan-approved if you are on THM!)

Directions:

Preheat oven to 350 and grease a muffin tin. Combine dry  ingredients. Add peanut butter, vanilla, milk and eggs. Stir well. If desired, stir in chocolate chips. Divide batter among greased muffin cups. Bake 30 minutes.

Makes 12 muffins.

 

Enjoy!

Nebby

Recipe: Low Carb Pumpkin Muffins with Walnut Cinnamon Topping

Dear Reader,

I have been told my earlier pumpkin muffin recipe is more of a crustless pumpkin pie which sounds pretty good to me 😉 But for those of you who prefer a more muffin-y muffin, I developed this recipe which for me at least was more bread-y. Plus I added a walnut cinnamon topping which has to be a good thing. This recipe is low-carb, THM-friendly (as an S snack), gluten-free, and dairy-free.

Low Carb Pumpkin Muffins with Walnut Cinnamon Topping

Ingredients:

1/2 c flax meal

1 c blanched almond flour

1 tsp xantham gum

1/2 c xylitol

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tbsp. baking powder

1 tsp salt

1 c canned pumpkin

1/2 c almond milk

1 tsp vanilla

2 tsp molasses

1/2 c egg whites

Topping ingredients:

3/4 c chopped walnuts

2 tsp truvia (or xylitol or other sweetener)

1 tsp cinnamon

Directions:

  1. Preheat oven to 350 and grease muffin tin.
  2. Mix dry ingredients. Add wet ingredients and stir till well combined.
  3. Place 1/4-1/3 c of mix in each muffin hole (there must be a name for that; what is it??).
Pour the batter in the tins

Pour the batter in the tins

4. Combine walnuts, cinnamon and Truvia. Sprinkle over top of the muffins and press down into the batter lightly.

Chopping walnuts

Chopping walnuts

Press down lightly on the walnut topping

Press down lightly on the walnut topping

5. Place in preheated oven and bake 30-35 minutes or until a  toothpick inserted in the middle the muffins comes out clean.

The finished product

The finished product

Enjoy!
Nebby

Recipe: Pumpkin Muffins — Gluten-free and Low Carb (THM- S)

Dear Reader,

I love my peanut butter muffin recipe, but sometimes a girl needs a change so I recently adapted them to make pumpkin muffins. These are gluten-free and low-carb and have some extra protein added in. If you are on the THM diet, they are an S.

Pumpkin Muffins:

Makes approx. 9 muffins

Ingredients:

3/4 flax meal

3/4 c blanched almond meal (if it doesn’t say blanched, it has a different consistency and will likely give a grainier texture)

1 scoop (1/3 c) protein powder (I sued whey but you could use egg white if you need to avoid dairy)

1/2 c xylitol, truvia, or THM sweet blend

1 tsp salt

1 tsp xantham gum

1 tsp baking soda

1 tsp cinnamon

big dash nutmeg

1/2 c canned pumpkin

1/2 c almond milk (or other milk of choice)

1 tsp vanilla

2 eggs or 1/3 c egg whites

Directions:

Preheat oven to 400. Grease a muffin tin. In a large bowl, combine the dry ingredients and mix well. Add the wet ingredients and stir until thoroughly moistened and of a uniform consistency. Drop by spoonfuls into the prepared muffin tin, filling each cup up about half way. Bake in preheated oven for 20-25 minutes until a toothpick inserted in the center comes out clean. Enjoy!

pumpkinmuffins1 pumpkinmuffins3

Nebby

 

 

THM Recipe: Peanut Butter Muffins (S)

Dear Reader,

Looking for something a little more indulgent? I have a new variant of these muffins with chocolate . . .mmmm . . .  Check it out here.

Here once again is a Trim Healthy Mama recipe. These muffins are dense but tasty. They make a nice breakfast or snack.

Peanut Butter Muffins (S):

Ingredients:

1/2 c flax seed meal

1/2 c defatted peanut flour

1/3 c xylitol

stevia to taste (optional)

1/2 tsp baking soda

1 c peanut butter

1 c almond milk

1 tsp vanilla

2 eggs or 1/3 c egg whites

Directions:

Preheat oven to 350. Mix all ingredients well (Gluten-free flours can take  a few minutes to absorb the moisture so if it seems liquid let it sit  a bit and then stir again before adding more dry ingredients). Divide batter among greased muffin cups. Bake 30 minutes.

Makes 12 muffins.

Peanut Butter Muffins (S)

Peanut Butter Muffins (S)

Enjoy!

Nebby

 

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