Gluten Free Blueberry Carrot Cake Muffins

 

GLUTEN FREE BLUEBERRY CARROT CAKE MUFFINS 

If you live in a colder climate, the rumor out there is that this is generally the coldest time of year.  Yikes! You may be enjoying it or already dreaming up a tropical vacation to somewhere warm.  I’m trying to embrace it for the most part.  The slow down, cooler mornings, warm cups of tea and introspection.  It makes Spring all that more remarkable when we’ve allowed ourselves the time to truly embrace winter.

Up here in Maine while we find the beauty in winter, we prepare for it.  Every year the warm summer months of August  produce the most delicious, sweet and delicate maine blueberries.  We try to eat our fill in season but most of us also freeze them by the pounds so we can have that sweet taste of summer in the cold doldrums of winter.  I’m digging in to my freezer today on this cold, blustery, grey day to give myself a little glimmer of the warmer days.  This recipe is so delicious, packed with nutrition, fiber and are easy to make.  I gave it an extra nutritious twist by adding some local shredded carrot as well as flax and chia seeds.  These are fabulous for breakfast or as an afternoon snack with tea or after school snack for kiddos.  It is a fun project to make with kids too.  It is versatile too as you can use this recipe over the months and switch the fruit to raspberries and leave the carrots out.  They could be made just with carrot and/or even chocolate chips could be added! Yum.  Once baked, these can also be sliced in half and toasted in your toaster oven with a big slab of cultured butter, your favorite nut butter or vegan or regular cream cheese which would give them a “carrot cake” like taste.  Anyway you like them, they are sure to brighten up the day or at least your tummy.  Enjoy!

EQUIPMENT:

Mixing bowls

Measuring spoons

Measuring cups

1 dozen muffin tin

Vitamix or Food processor

Spatula

Muffin liners

INGREDIENTS:

Wet ingredients:

2 eggs

1/2 cup extra virgin olive oil

1 1/2 tsp real vanilla extract

1/2 cup real maple syrup

Dry ingredients:

1 tsp heaping ceylon cinnamon

1 tsp sea salt 

2 cups gluten free oatmeal pulsed into flour using a vitamix or food processor (I love Qia’s oatmeal by Nature’s Path Organic but any oatmeal will do)

1 cup gluten free flour

1 tsp baking powder 

1 tbs chia seed (optional)

1 tbs flax seed (optional)

3 carrots washed peeled, ends removed and shredded

1 1/2 cups blueberries fresh or frozen (I used local wild blueberries but any kind of blueberry will do)

METHOD:

Line a one dozen muffin tin with muffin liners or grease well. 

Preheat oven to 350.

Take a large bowl and add eggs, olive oil, vanilla extract and maple syrup.  Whisk well and set aside briefly.  Take a food processor or vitamix and add oatmeal pulse or blend on high till the oatmeal becomes a flour consistency.  Take a medium size bowl and add cinnamon, sea salt, oatmeal, gluten free flour, baking soda, chia seed and flax seed.  Use a fork to whisk well.  Now slowly add the dry ingredients into the wet ingredients till fully combined.  Then fold in the shredded carrots and blueberries into the batter.  Using a spatula add the batter to each of the muffin tins, then bake at 350 for approximately 35 minutes till tops begin to become golden brown.  These will store will in an airtight glass container for up to 4 days.  

MY NEW COOKBOOK

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.  Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit.  Thank you!

 

Gluten Free Dark Chocolate Zucchini Muffins

Gluten Free Dark Chocolate Zuchini Muffins

It is that time of year where summer is beginning to come to an end and kiddos are going back to school. It is bittersweet indeed and I don’t know about you but I’m not quite sure where the summer actually went!  Ours literally flew by and I’ve already been in the mode of school supply shopping, new sneakers, etc. and all the good stuff that comes along with back to school.  I have to say I actually always love this time of year because it is like a reset that almost feels like a new year.  Fresh start, new teachers and time to get back into routines of earlier bed times, meal planning and the daily rituals that make us feel balanced.  I find this time of year it is important to have some solid recipes that help with this transition and in my opinion, this is one of them.

This recipe is so easy, quick and makes wonderful meal prep for the week.  I especially love one in the afternoon with a good cup of tea but more importantly it is an amazing opportunity to use up all that glorious produce!  Nature is in full bloom right now and there is more than ample zucchini to go around and to be honest its hard to know what to do with all of it.  All you garden growers know what I’m taking about!  We can only make so many zucchini boats, soups, zucchini noodles and by now I’m sure you’ve already persuaded as many friends as possible to take some please!  I love zuchini don’t get me wrong and it has a myriad of uses but one of my favorites is this delcious dark Chocolate zucchini muffin recipe.  It is a great excuse to to eat chocolate and hey get your veggies too!  The recipe is very easy to follow and is really delcious and moist.  I hope you enjoy it as much as our family does!

Equipment

One large bowl

One medium bowl

Measuring spoons and cups

A one dozen muffin tin

Ingredients

3 eggs

3 tbs extra virgin olive oil

2 tbs unrefined coconut oil, melted

1 tsp real vanilla extract

1/2 cup real maple syrup

1 cup buttermilk or unsweetened non dairy milk such as almond or hemp

2 cups zucchini, washed then shredded (press excess water out with a towel)

2 cups gluten free baking flour, I used Pamelas  http://www.pamelasproducts.com

Chef’s Note * If using alternative flour, please add 1 tsp of baking powder

1 tsp Ceylon cinnamon

3/4 cup unsweetened cocoa powder

1 tsp sea salt

2 tbs Dark Chocolate Chips

Method

Preheat your oven to 375

Take a large bowl and crack all three eggs into the bowl, then add olive oil, melted coconut oil, vanilla extract, maple syrup and buttermilk.  Use a fork or spatula to fully combine then add shredded zucchini.  Fold the zucchini in till fully combined, then set mixture aside briefly.  

In a small bowl, combine the dry ingredients of the gluten free flour, cinnamon, unsweetened cocoa and sea salt.  Use a fork to combine the dry ingredients then add them to the wet zucchini mixture. Use a fork or spatula to fully combine the dry ingredients in.  Now add the chocolate chips and fold them through the batter.  Take a one dozen muffin tin and line with parchment paper muffin liners or grease the tin.  Use a large spoon to add the batter to the muffin tin.  Bake at 375 for approx 30-35 minutes.  Yields approx 1 dozen.

Enjoy and if you loved this recipe please share it and tag me @chef_emery #empowerful on facebook and instagram!

Oxoxoxo

-Chef Emery

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Gluten Free Blueberry Cornmeal Oatmeal Crunch Muffins

Gluten Free Blueberry Cornmeal Oatmeal Crunch Muffins 

Up here in Maine, we wait all year for the bounty of local maine blueberry season.  We literally freeze them by the boat loads to stock up for winter so we can enjoy these delicious berries all season long.  If your not familiar with these special berries, they are incredibly small and delicate yet so sweet and flavorful.  My daughter especially likes to eat them in the morning on their own.  I personally love them in smoothies, tarts, breads, salads and you guessed it muffins!

This muffin recipe is so quick, easy and will not disappoint!  The sunflower seeds add this extra fabulous crunch and they are bursting with blueberry flavor.  I particularly love them as a snack on the go or for breakfast and they are next level toasted in your toaster oven with a touch of cultured grass fed butter https://www.organicvalley.coop

or smear of almond or cashew butter https://onceagainnutbutter.com

Serves 4-6 ( Makes 1 dozen muffins)

Equipment:

A One Dozen Muffin Tin

Two Large Mixing Bowl

One Small Mixing Bowl

Measuring Cups

Measuring Spoons

A Wooden Spoon or Fork for Mixing

The Method:

3 eggs

3 tbs extra virgin olive oil

Pinch of sea salt

1 tsp vanilla extract @simpleorganicfoods

3 tbs unsweetened coconut yogurt @so_delicious http://sodeliciousdairyfree.com

1/2 cup real maple syrup

2 cups gluten free oats (I love qia by @naturespathorganic ) https://www.naturespath.com/en-us/

1 tsp Ceylon cinnamon

1 tsp baking powder

1 cup cornmeal #nongmo

2 cups wild Maine blueberries

1/2 cup raw shelled sunflower seeds (optional)

1 tbs coconut oil for greasing muffin tin

Take a large bowl and add eggs, olive oil, sea salt, vanilla extract, coconut yogurt, and maple syrup. Whisk well then set aside briefly. Take a small bowl and add oatmeal, cinnamon, baking powder, cornmeal and toss well with a fork then add to wet mixture combining well.  Now add blueberries and sunflower seeds (if using). Grease a one dozen muffin tin and add batter. Bake at 350 for 35-40 minutes till golden brown. Remove and cool. Serve with cultured butter, nut butter or simply on its own.  I love to cut one in half and reheat in my toaster oven for a grilled effect!

Tag your recipes #chefemery and for more great recipes like this, order my new cookbook “Empowerful” available now at Amazon and Amazon books.

Order here:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1533423204&sr=1-1-catcorr&keywords=empowerful+cookbook

Enjoy from my kitchen to yours!!  Please follow me on instagram at chef_emery and if you loved this recipe please share it on facebook and instagram.

oxoxo

Chef Emery

Gluten Free “Morning Glory” Muffins

My son and I baked these together on a day we were especially feeling sad about losing our favorite pet.  Cooking can be a truly therapeutic and calming experience for the soul particularly for kids. My son afterwards sighed and said “I feel so much better.”  As the aromas of cinnamon and nutmeg wafted through our house, we all just felt a little better.

Food can be such a powerful, sensory experience that connects us instantly with ourselves and nature.  When we touch, feel and smell real food, it is an opportunity to truly embrace the now and provides the mind with presence.  I know my son and I both felt that.

On a practical note, these muffins are super satisfying and packed with good quality protein and healthy fats.  Only sweetened with a small amount of maple syrup and dried fruit, they are perfect for those seeking low sugar and naturally sweetened recipes and are fantastic for breakfast or a quick afternoon snack on the go.  The subtle sweeteness of coconut flakes and raisins coupled with the crunch of sunflower seeds and hints of cinnamon, truly make these special.

Preheat oven to 375

You will need a one dozen muffin tin plus cupcake liners.  Line the entire one dozen muffin tin with the cupcake liners then briefly set aside.

3 local organic eggs

3 tbs organic extra virgin olive oil

1 cup buttermilk or non dairy milk such as unsweetened hemp

1 tsp organic real vanilla extract

1/3 cup real organic maple syrup

1 tsp cinnamon

1 tsp sea salt

1 tsp freshly grated nutmeg

2 cups gluten free flour (I highly recommend Pamela’s gluten free baking mix as it is the closest to mimicking real flour and has the baking powder in it)

2 cups organic shredded carrots

1/2 cup organic raisins

1/2 cup organic unsweetened shredded coconut

1/2 cup organic raw sunflower seeds

Wash, peel and shred carrots ( approx 2-3 carrots) till you have 2 cups of shredded carrots. Set aside briefly.

In a large bowl, crack eggs and add to bowl.  Then add vanilla extract, olive oil, maple syrup and buttermilk or non dairy milk. Whisk well with a fork then add sea salt, cinnamon, fresh nutmeg and gluten free flour. Use a fork to whisk well till all the ingredients are fully combined scraping up the sides of the bowl.

Now add shredded carrots, raisins, coconut and sunflower seeds.  Fully combine all the ingredients then using a large spoon fill your muffin tin. This will make exactly one dozen.

Bake at 375 approx. 30-35 minutes till golden brown. Cool and enjoy! These can be stored in an airtight container and are good for 3-5 days.

These muffins are a little gift from me to you ❤️ .  A baking gift that took a super sad day and brought some ease to our tender hearts.

Much love – Chef Emery oxoxox

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️