Banana Cream Breakfast Muffins

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Banana Cream Breakfast Muffins

Batter:

1/4 Cup Buttermilk

5 Eggs

1/2 Stick softened Butter (or ¼ cup GF oil)

3 Large Ripe Bananas

1/4 Cup ground Chia Seeds

1/2 Cup chopped Pecans (optional)

1  Cup Gluten Free All-Purpose Flour ( I used Better Batter)

1 Cup Gluten Free finely ground Almond Flour

1 Tablespoon GF Baking powder

1/2Teaspoon Baking Soda

1 Cup Brown Sugar or Pyure Stevia Sweetener ( I used the sweetener)

Filing:

1 Ripe Banana

8 oz. plane Cream Cheese

2 Tablespoons White granulated Sugar

 Preheat oven to 325*F.

In large mixing bowl mix together, buttermilk, eggs, butter, bananas and ground chia seeds. Using electric mixer on high, blend together until there are no lumps left from the bananas. Then add the flours, baking powder, baking soda, sugar and nuts (if you use them). Fold in flour mixture, then blend well with electric mixer until all ingredients are smooth. Don’t over mix. Let batter set while you make the filling.

In medium size bowl mash peeled banana and cream cheese together with fork or pastry creamer. Add sugar and stir until smooth. Fill a piping bag with cream cheese mixture. You don’t have to use a decorator tip, but if you do use a large one. Close the end and set aside, until you get the muffin cups filled.

Line a muffin pan with liners and fill each with batter (about ¼ cup each )  I like to use a triggered ice cream scoop to do this. Then insert the tip of the piping bag into the center of each muffin and squeeze filling into the batter. ( I insert the tip about ½ way down into the batter)  Pulling back and lifting the bag as the filling comes out of the top. I like to swirl it around a bit on top of batter also. Do the same to each muffin until they are all filled.   Bake for 25-30 minutes or until muffins are brown on top and firm to the touch. When done remove from oven and let cool. This will make about 12-15 cupcake size muffins.   Enjoy!

Note: You may have air holes form in the center of muffins as they cool. If that happens, just make more banana cream and fill each with the creamy filing!

 

Oatmeal Molasses Spice Breakfast Muffins

oatmeal molasses breakfast muffins

Oatmeal Molasses Spice Breakfast Muffins

1 Cup Gluten Free Quick Cooking Oatmeal

3/4 Cup GF Almond Flour

3/4 Cup Gluten Free All-purpose Flour ( I use Better Batter)

1/2 Teaspoon Xanthan Gum

1  1/2 Cups Packed Brown Sugar

2 Teaspoons Ground Cinnamon

1/4 Teaspoon Ground Cloves

1/2 Teaspoon Ground Nutmeg

1 Teaspoon Baking Soda

1 Tablespoon  Baking Powder

1/2 Cup Softened Butter ( or butter substitute )

1 Cup Water

3 Eggs Beaten

1/8 Cup Pure Molasses ( Unsulfured)

1 Cup Chopped Pecans

Preheat oven to 350*

In large mixing bowl whisk all dry ingredients together. Add softened butter, water, beaten eggs, and Molasses. Fold together with spatula then mix with electric mixer just until blended. Fold in pecans and let batter set while you prepare muffin tins with paper inserts.

Then fill each cup with approximately ¼ cup triggered scoop of batter. ( this should make 18 regular size muffins)

Bake for 25-30 minutes or until done. Insert tooth pick into center muffin. If it comes back clean, they are done. Remove from oven and add topping.

Topping :

1/4 Butter, Melted

1 Cup GF, additive free shredded Coconut

1 Cup Chopped Pecans

2 Tablespoons Molasses

2 Tablespoons Agave Nectar

Mix all ingredients in medium size bowl. Top each warm muffin with 1 Tablespoon of mixture then place muffins under broiler for 1-2 minutes to toast pecan topping. Remove and let cool before serving.

 

Apple Cinnamon Muffins or Dougnuts

Apple Cinnamon Muffins and Doughnuts

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Apple Cinnamon Muffins or Doughnuts

1  3/4 Cups All Purpose G F flour, with xanthan gum already added

2 Teaspoons additive free ground Cinnamon

1/2 Tablespoon Baking Powder

1/4 Teaspoon Baking Soda

1 Teaspoon Active Dry Yeast

1 Cup Packed Pure Brown Sugar

2 Eggs beaten

1/2 Stick softened Butter (or ¼ cup gf oil)

1 Cup additive & sugar free Applesauce

1/2 Cup pure sweet Buttermilk

(optional 1 Cup chopped pecans or 1/2 Cup ground Chia Seeds)

In large mixing bowl whisk together flour, cinnamon, baking powder, baking soda, yeast, and brown sugar. Add eggs, butter, applesauce, and buttermilk. Mix on high just until smooth. Don’t over mix. Let batter rest for about 15- 20 minutes. Then fold in pecans. Preheat oven to 325*F. Using a ¼ cup ice cream scoop fill each muffin cup with batter. If you don’t use the muffin papers then you must grease and flour your muffin pan. If you are making doughnuts, grease a non-stick doughnut pan and fill each doughnut place with batter almost to the top. Bake muffins for 28- 30 minutes and doughnuts for 25 minutes. This recipe will make a dozen small cupcake size muffins and 6 doughnuts.

Glaze:

2 Cups additive free Powdered Sugar

1  1/2 Teaspoon additive free ground Cinnamon

1/3 Cup warm tap water

Whisk until smooth and dip or brush muffins and doughnuts with glaze. Enjoy for breakfast or treat!

Cherokee Huckleberry Bread

Cherokee Huckleberry Bread

*Oklahoma Huckleberry/Blueberry Season*

2 1/4 Cups all-purpose Gluten Free Flour (Reserve 1/4 Cup for coating berries)

2 Teaspoons Baking Powder

1 Cup White Granulated Sugar

1 Stick Melted Butter ( 1/2 Cup)

1 Cup Milk

3 Eggs Beaten

2 Cups Huckleberries washed and stemmed ( or Blueberries )

Preheat oven to 350*

In large mixing bowl, whisk together 2 Cups of the flour, baking powder, and sugar. Then add melted butter, milk and beaten eggs. Mix ( by hand or with mixer) until batter is smooth and all dry ingredients are gone. In a small bowl sprinkle fresh berries with the ¼ cup of flour, turning them over by hand so you don’t mash them, completely coating berries with flour. Lift berries out of the excess flour and place them into the batter. Gently fold berries into batter. Then pour batter into a buttered 10 inch cast iron skillet. Bake for 40 – 45 minutes or until bread is set in the center and brown. If you want additional browning on top place under broiler for about 1 minute. Remove from oven, let cool and serve. We like to dust each slice with a little powdered sugar, or eat it with ice cream.

Jan’s Banana Chia Muffins

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Jan’s Banana Chia Muffins

Yeast Mixture

1/4 Cup room temperature Sweet Buttermilk

1/4 Cup luke warm water (be sure it isn’t over 110*)

1/4 Cup packed Pure Brown Sugar

1 Teaspoon Dry Active Yeast

Batter:

1 3/4 Cups Gluten Free All-Purpose Flour ( I used Better Batter )

1 1/2 Teaspoons GF baking powder

1/2Teaspoon Baking Soda

3/4 Cups Pure White granulated Sugar

2 Large Eggs beaten

1/2 Stick softened Butter (or ¼ cup GF oil)

2 Large Bananas or 3 small sliced and mashed

1/8 Cup Chia ground Seeds (Soaked in 1/8 cup warm water for at least 20 minutes)

1/2 Cup chopped Pecans (optional)

In glass container make the yeast mixture first. Add room temperature buttermilk, warm water, brown sugar, and yeast. Whisk together and set yeast mixture aside while you make batter. ( I like to set mine by the stove or in a warm place)

Preheat oven to 325*F.

In large mixing bowl whisk together flour, baking powder, baking soda, salt, and white sugar.  Using mixer on high, blend together flour mixture with beaten eggs, butter, and mashed bananas, and soaked chia seeds.  Add yeast mixture to batter and mix until completely blended don’t over mix. Let batter set for about 15 -20 minutes, then dip batter (about ¼ cup each ) into a greased nonstick muffin pan or cupcake liners. I like to use a triggered ice cream scoop. Bake for 25-26 minutes or until a tooth pick inserted in center cup comes back clean. When done remove from oven and let cool. This will make about 18 cupcake size muffins.  Enjoy!

Apple Cinnamon Muffins & Doughnuts

Apple Cinnamon Muffins and Doughnuts

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I love the flavors of Fall, and Apple Cinnamon fits right in!

Apple Cinnamon Muffins or Doughnuts

1  3/4 Cups All Purpose G F flour, with xanthan gum already added ( I used Tom Sawyer, Betty Crocker GF flour, Better Batter also works well in this recipe)

2 Teaspoons additive free ground Cinnamon

1/2 Tablespoon Baking Powder

1/4 Teaspoon Baking Soda

1 Teaspoon Active Dry Yeast

1 Cup Packed Pure Brown Sugar

2 Eggs beaten

1/2 Stick softened Butter (or ¼ cup gf oil)

1 Cup additive & sugar free Applesauce

1/2 Cup pure sweet Buttermilk

(optional 1 Cup chopped pecans)

In large mixing bowl whisk together flour, cinnamon, baking powder, baking soda, yeast, and brown sugar. Add eggs, butter, applesauce, and buttermilk. Mix on high just until smooth. Don’t over mix. Let batter rest for about 15- 20 minutes. Then fold in pecans. Preheat oven to 325*F. Using a ¼ cup ice cream scoop fill each muffin cup with batter. If you don’t use the muffin papers then you must grease and flour your muffin pan. If you are making doughnuts, grease a non-stick doughnut pan and fill each doughnut place with batter almost to the top. Bake muffins for 28- 30 minutes and doughnuts for 25 minutes. This recipe will make a dozen small cupcake size muffins and 6 doughnuts.

Glaze:

2 Cups additive free Powdered Sugar

1  1/2 Teaspoon additive free ground Cinnamon

1/3 Cup warm tap water

Whisk until smooth and dip or brush muffins and doughnuts with glaze. Enjoy for breakfast or treat!

Gluten Free Mini Sausage Pancake Muffins

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Mini Sausage Pancake Muffins

1 Cup All-purpose Gluten Free Flour (with xanthan gum already added)

1 Tablespoon Brown Sugar

1 Teaspoon GF Baking Powder

1/2 Teaspoon Baking Soda

3/4 Cup Milk (or Water) (Some Gluten Free Flours take more liquids than others, so you may have to increase this or use a little less)

1 Large Egg

1 or 2 Gluten Free Cooked Sausage Patties ( I make my own sausage) Cut the cooked sausage patties into ½ inch size squares.

Pre heat Oven to 350*

Whisk together dry ingredients in medium size mixing bowl.  In another small bowl or measuring cup whisk together milk (or water) and egg. Pour into flour mixture and mix until there are no lumps. ( Note: this will be much thicker than a normal pancake batter. If it is too thin the sausage will sink to the bottom.) Line a mini muffin pan with paper cup liners and dip a small amount of batter into the bottom. Then place a square of the cooked sausage on top of the batter. Then finish filling the cup with batter. The pancake batter will rise, so don’t over fill the muffin cups. Bake for 20-25 minutes. Serve by dipping into your favorite syrup or jelly. I like mine dipped into agave nectar.

These freeze very well.

Gluten Free Red Velvet CupCakes

Gluten Free Red Velvet Cupcakes

GF Red Velvet Cupcakes

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With Chocolate Chips

 

2 Cups Good Quality All-purpose Gluten Free Flour with a gum already added (I use Better Batter or Tom Sawyer GF/Betty Crocker GF)

1 Cup Sugar

2 Teaspoons GF Baking Powder ( I use Clabber Girl)

1 Teaspoon Baking Soda

1/2  Tablespoon Pure Cocoa Powder

1 stick Salted Butter melted or softened

1 Tablespoon Pure Vanilla

¼ Cup water

2-14.5oz. Cans of Beets (I used Great Value Brand, or any brand with no artificial colors or flavors added)

3 Eggs or 2/3Cup 100% additive free Egg Whites

Optional 1 bag of GF chocolate chips

In medium size bowl whisk together flour, sugar, baking powder, soda, and cocoa.  Drain juice from cans and pour beets into a strainer and rinse excess brine from beets with cold water. ( this will measure out to about 2 Cups of chopped beets) Put rinsed beets into food processor and chop on high until beets are a pureed.  Add melted butter, vanilla, water and eggs and mix well. Add flour mixture, mix well so there are no lumps. (if you are using chocolate chips fold them in now)  Let set 15 – 20 minutes, to let rice flour absorb liquids.

When ready to bake.

Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ cup) fill each cupcake liner with one scoop of batter. Bake for 25- 30 minutes or until wooden toothpick inserted into center cupcake, comes back clean. This will make about 18 regular cupcakes 12 of the large muffin size. When cool ice with cream cheese frosting.(recipe below)

 

Cream Cheese Icing                                                                                  

 8 ozPlain Preservative Free Cream Cheese ( Philadelphia)

1 Stick softened Butter

2 – 2 ½ Cups Pure GF Powdered Sugar

In food processor blend all ingredients until smooth.  Refrigerate until ready to use.

Coconut, Oatmeal, Quinoa Breakfast Muffins

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Coconut Oatmeal Quinoa Breakfast Muffins

(These are Gluten Free, Soy Free, and Dairy Free! Also High in Protein and Fiber)

1 Cup GF Oats

1 Cup Coconut Flour

1/2 Teaspoon Xanthan Gum

1 Cup Packed Pure Brown Sugar

2 Teaspoons Additive Free Ground Cinnamon

1/2 Teaspoon Additive Free Cloves

1/2 Teaspoon Additive Free Ground Nutmeg

1/2 Teaspoon Additive Free Ground Ginger

1 Teaspoon Baking Soda

1 Teaspoon GF Baking Powder

1/2 Cup Oil (or butter substitute)

1/2 Cup Water

3 Large Eggs Beaten

1/2 Cup Honey

1 Cup Cooked Quinoa ( I used the Tri-Color)

In large mixing bowl whisk together all dry ingredients including spices. In separate bowl beat oil, eggs, water, and honey together, then fold in cooked quinoa. Add this mixture to dry ingredients and mix well.

Pre-heat Oven to 350* Line large muffin tins with muffin papers and fill each to the top with batter. Bake for 25-30 minutes or until a toothpick inserted into the center muffin comes back clean.

Optional:Top with crumb icing below and place muffin pan back in oven under broiler for about 2-2 ½ minutes or until icing starts to bubble. Let cool and serve.                                                                                                                       Crumb Pecan Coconut Icing

1/2 Cup butter substitute or (1 stick melted butter)

1 Cup Packed Pure Brown Sugar

1 Cup Additive Free  shedded Coconut

1 Cup Chopped Pecans

Mix all ingredients and spoon on top of muffins.

Apple Cinnamon Muffins and Doughnuts

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Apple Cinnamon Muffins or Doughnuts

1  3/4 Cups All Purpose G F flour, with xanthan gum already added ( I use Tom Sawyer, Betty Crocker GF flour mix, see flour mixes)

2 Teaspoons additive free ground Cinnamon

1/2 Tablespoon Baking Powder

1/4 Teaspoon Baking Soda

1 Teaspoon Active Dry Yeast

1 Cup Packed Pure Brown Sugar

2 Eggs beaten

1/2 Stick softened Butter (or ¼ cup gf oil)

1 Cup additive & sugar free Applesauce

1/2 Cup pure sweet Buttermilk

(optional 1 Cup chopped pecans)

In large mixing bowl whisk together flour, cinnamon, baking powder, baking soda, yeast, and brown sugar. Add eggs, butter, applesauce, and buttermilk. Mix on high just until smooth. Don’t over mix. Let batter rest for about 15- 20 minutes. Then fold in pecans. Preheat oven to 325*F. Using a ¼ cup ice cream scoop fill each muffin cup with batter. If you don’t use the muffin papers then you must grease and flour your muffin pan. If you are making doughnuts, grease a non-stick doughnut pan and fill each doughnut place with batter almost to the top. Bake muffins for 28- 30 minutes and doughnuts for 25 minutes. This recipe will make a dozen small cupcake size muffins and 6 doughnuts.

Glaze:

2 Cups additive free Powdered Sugar

1  1/2 Teaspoon additive free ground Cinnamon

1/3 Cup warm tap water

Whisk until smooth and dip or brush muffins and doughnuts with glaze. Enjoy for breakfast or treat!

Gluten Free Red Velvet Cupcakes

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GF Red Velvet Cupcakes ( with No artificial Colors)

2 Cups Good Quality All-purpose Gluten Free Flour with a gum already added (I use Better Batter or Tom Sawyer GF/Betty Crocker GF)

1 Cup Sugar

2 Teaspoons GF Baking Powder ( I use Clabber Girl)

1 Teaspoon Baking Soda

1/2  Tablespoon Pure Cocoa Powder

1 stick Salted Butter melted or softened

1 Tablespoon Pure Vanilla

¼ Cup water

2-14.5oz. Cans of Beets (I used Great Value Brand, or any brand with no artificial colors or flavors added)(If you don’t want to use beets, then just use any red fruit in the same amount)

3 Eggs or 2/3Cup 100% additive free Egg Whites

Optional 1 bag of GF chocolate chips

In medium size bowl whisk together flour, sugar, baking powder, soda, and cocoa.  Drain juice from cans and pour beets into a strainer and rinse excess brine from beets with cold water. ( this will measure out to about 2 Cups of chopped beets) Put rinsed beets into food processor and chop on high until beets are a pureed.  Add melted butter, vanilla, water and eggs and mix well. Add flour mixture, water and egg whites. Mix well so there are no lumps. (if you are using chocolate chips fold them in now)  Let set 15 – 20 minutes, to let rice flour absorb liquids.

When ready to bake.

Preheat oven to 325*F.

Using a triggered ice cream scoop (about ¼ cup) fill each cupcake liner with one scoop of batter. Bake for 25- 30 minutes or until wooden toothpick inserted into center cupcake, comes back clean. This will make about 18 regular cupcakes 12 of the large muffin size. When cool ice with cream cheese frosting.(recipe below)

 

Cream Cheese Icing 

8 ozPlain Preservative Free Cream Cheese ( Philadelphia)

1 Stick softened Butter

2 – 2 ½ Cups Pure GF Powdered Sugar

In food processor blend all ingredients until smooth.  Refrigerate until ready to use.

Kitchen Tools and Gadgets

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If you’re like me, I love kitchen tools, or utensils. I like to just browse the kitchen ware and see what they have that’s new. One of my favorites, and I’m sure if you have read the recipes I’ve put on here so far you’ll know this, it’s the triggered ice cream scoop. It comes in different sizes, but the one I use most holds about ¼ cup. It is just the right size to fill cupcake and muffin cups with batter. It makes for more even and uniform muffins and cupcakes. You might want to give it a try, it makes baking cupcakes go a lot faster!

Cocoa Caramel Cupcakes

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TIP: Before you get started with the batter, first you must mix the flours. ( Since Pillsbury GF has xanthan gum already in it you do not need to add it.) In a large bowl add 2 boxes of Betty Crocker Gluten Free Rice Flour Blend ( it comes in 1 lb. boxes) and a 2 lb. package of Pillsbury Gluten Free Flour. Slowly whisk together until thoroughly blended. Store in an air tight container and label.

Cocoa Caramel Cupcakes

(This is a version of the Hershey’s chocolate cake recipe)

1 ¾ Cup Pillsbury GF Flour and Betty Crocker GF Rice Flour blend ( ½ & ½)

1 Cup Hot Water ( microwave about 1 minute)

1 Cup Milk ( for DF you may use Almond or Coconut milk)

1 Stick Melted Butter ( for DF Earth Balance works great)

2 Teaspoons Vanilla

2 Large Beaten Eggs

Mix flour and all liquids, and refrigerate overnight. ( Using this flour you must let it set for about 5 hours so that it isn’t gritty)

When you are ready to bake.

Preheat oven to 325*

In the food processor mix the rest of the ingredients.

2 Cups White Sugar

¾ Cup Hershey’s Cocoa

2 Teaspoons Gluten Free Baking Powder

1 ½ Teaspoon Baking Soda

1 Teaspoon Salt

Making sure all dry ingredients are mixed well, add the wet ingredients from the refrigerator. Blend well until there are no lumps left. Using a triggered ice cream scoop fill cups for cupcakes. Bake for 25 -30 minutes. Makes about 18 cupcakes. When cool, ice with caramel icing.

Caramel Icing

1 – 11oz. Package Kraft Caramels ( To make DF use DF caramels)

1 – 14 oz. Can Sweetened Condensed Milk ( make sure there are no additives, ingredients should read, Milk and Sugar) For Dairy Free you can substitute Coconut Cream.

Open can and pour into a large glass bowl. Unwrap all caramels and add to canned milk. Heat in microwave for about 1 minute 30 seconds. Stir will and reheat until all caramels are melted, about another 1 – 2 minutes. You can ice cupcakes while icing is still warm or you can wait and let it cool and thicken, so that you can swirl it around the cupcakes.