Cinnamon Muffins

These are really moist and yummy, not like the muffins I usually turn out! Probably because it's not MY recipe! :) This was adapted and adapted and adapted to what you see here. Got it from people on GFCFKids Yahoo Group. (Originally adapted by Toni Kaste from Babycakes "Cinnamon Toasties" recipe.)

Ingredients
1 cup garbanzo bean flour
1/2 cup potato starch
1/4 cup tapioca starch
1 cup unrefined sugar
2 and 1/4 tsps baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
1 TBSP cinnamon
1/3 cup unsweetened applesauce
1/2 cup oil (I use 1/2 grapeseed and 1/2 olive oil)
1 cup hot water (I used my Keurig coffee maker)

Directions
Preheat oven to 325 degrees. Oil/grease muffin cups or use paper liners. (I made these as mini muffins.) In a large bowl whisk together the dry ingredients. Whisk the wet ingredients in smaller bowl. Combine the wet ingredients into the dry ingredients. Fill muffin cups and bake for 15-20 minutes till toothpick comes out clean. They will be "mushy" at first but will solidify a bit more as they cool.

GFCFSF Banana Bread

This banana bread is gluten-free, casein-free, soy-free, rice-free, corn-free, yeast-free, and egg-free. But it is NOT taste-free!

This is a mix from "Breads from Anna," which is available by clicking HERE. I also get their regular bread mix, which is also free of everything (more posts about it by clicking HERE and HERE and HERE).

How It's Made
The mix is super easy. All you need to do is:

1. Put 1/3 cup of your favorite oil into a bowl.
2. Add 3 brown-ish bananas and smoosh them.
3. Add 2 eggs (or egg sub; I use Ener-G Egg Replacer)
4. Add mix from bag.

Mix it all up and put into your loaf pan. It bakes at 350, and the timing will depend on what you're making (ie, regular loaves, mini loaves, muffins, etc).

What I Do
I prefer to use mini loaf pans and/or mini muffin tins because it feels like I'm making more. The mix will make 1 regular loaf -OR- 3 mini loaves -OR- 36 mini muffins.

I usually do 1 mini loaf for breakfast and 24 mini muffins for the kids' snacks (you can freeze them). Or I'll do 12 mini muffins for snacks and 2 mini loaves (1 for breakfast now and 1 frozen for another day's breakfast).

Oops, I Forgot . . .
Oh yeah, you do need to grease the pan first. I think it says to dust it with GF flour too, but I don't do that anymore and it's totally fine. I use Spectrum shortening to grease my pans/tins.

Re: Eggs
We are now egg-free, so the photo you see here is the egg-free version. To see a previous egg version, click HERE.

ENJOY!

Teff Carrot Mini Muffins

This was my first attempt at using teff, a gluten-free (GF) grain used in the Ethiopian highlands that is high in dietary fiber and iron. I based this on the other carrot muffin recipe I use (click HERE), but I made it with a lot less sugar (we're constantly battling yeast here). I made them as mini muffins, the theory being that my sensory son might be more apt to eat a smaller muffin than a full-sized one. I thought they turned out great, and my son agreed! He had these for snacktime at pre-school. I also served them for breakfast.

Ingredients
4 oz. jar carrot baby food (organic is best)
1/3 cup unrefined coconut oil
1/2 cup white sugar
1 extra large egg
1 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
1/4 cup Bob's Red Mill Teff Flour
1/2 tsp. cinnamon
1/2 tsp. ground clove
1/2 tsp. nutmeg
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Directions
Mix carrots, oil, sugar, and egg in a mixing bowl. In a separate bowl, mix the dry ingredients. Add the dry ingredients to the wet ingredients a bit at a time and mix. Fill mini muffin panand bake at 400 degrees F for 10-15 minutes until toothpick comes out clean.

Notes
This makes 24 mini muffins. Double the recipe for regular-sized muffins.

Namaste Spice Cake (GFCFSF)

I love this Spice Cake.

This is a picture of what it looks like made as muffins/cupcakes. This is gluten-free, casein-free, and soy-free.

I get mine at Allergy Grocer.

Cranberry Applesauce Muffins

I made these using Toigo Orchards' cranberry applesauce. Their products are awesome -- all-natural, no sugar added, and gluten-free, casein-free, and soy-free (GFCF/GFCFSF).

Ingredients:
1 cup Toigo Orchards cranberry applesauce (or other applesauce)
1 cup sugar
2 eggs
Between 1/4 cup and 1/2 cup of canola oil
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/2 tsp. baking powder
1/2 tsp. baking soda
1 and 1/4 cup Bob's Red Mill All-Purpose GF Flour

Directions:
Mix above ingredients in order listed. Fill muffin cups all the way to the top. Bake in preheated 400-degree oven for 20-25 minutes or until toothpick comes out clean. Makes 12 muffins.

Carrot Muffins

Just got these out of the oven. Kids snarfed them down as a snack. These are gluten-free, casein-free, and soy-free (GFCFSF). They do contain eggs, and they have 2 cups of sugar in the mix.

Ingredients:

4 small jars of organic carrot baby food (4-oz each)
3/4 cup canola oil
2 cups white sugar
3 eggs
3 cups Bobs Red Mill GF All-purpose Baking Flour (buy some HERE)
1 tsp. cinnamon
1 tsp. ground cloves
1/4 tsp. ginger
1 tsp. nutmeg
1 tsp. GF baking powder
1 tsp. baking soda
3/4 tsp. salt
2 Tbsp. ground flax seed meal (optional)

Directions:
Preheat oven to 400. Line baking cups or grease with Spectrum vegetable shortening (buy some HERE). Mix carrots, oil, sugar, and eggs in a large bowl. In a medium-sized bowl, mix flour, spices, baking soda and baking powder. Add dry ingredients to carrot mixture and mix. Add flax seed meal for some extra fiber and omega 3s (optional). Spoon into muffin cups. Bake 25 minutes or until toothpick comes out clean.

Makes 24 muffins. Eat some now and freeze the rest for breakfasts or snacks!

I had some Miss Roben's frosting leftover, so used it as a little icing on the carrot muffins to thrill the kids a bit...that's what you see in the picture.

(Recipe adapted from Sarah's pumpkin muffin recipe at www.autismshare.com.)