Blueberry Crumble Muffins

Blueberry Crumble Muffins

Muffins with morning sun coming in through the blinds. 

What a sight to wake up to on a weekend morning!

The  blank canvas I started with today was Mom's Place Gluten Free Blueberry Muffins w/ Crumble Topping. I love customizing a packaged product to create something unique. The muffins themselves without the changes taste great, just like homemade. The muffins with the modifications add a kick of flavor.

I modified the package directions and added the following to the mix:

• 1/3 cup oil
• 2 flax eggs
• 1 cup plain Greek Yogurt *See NOTE
• 1 tbsp vanilla extract
• 1 cup fresh blueberries
• 1 cup ground flax seeds
• 1/4 cup water
• 1/4 cup diced fresh ginger 

NOTE: to make vegan ... soak 1 cup of cashews in water overnight and blend

The taste and texture calls you back for more!

I followed the package directions for the following:

• I added 2 melted tbsp unsalted butter to the crumble mixture NOTE: add coconut butter to make vegan. Next time I will add 1/2 the crumble as it is a sweeter topping than I normally use. I will also add 1/4 cup of oats. I will save the other 1/2 for another batch at a later time.
• I used large muffin tins and filled them 1/2 full of the muffin batter and topped them with the crumble mixture. 
• I sprayed the muffin tin rather than use a liner as the packaged suggested. Next time, I will use a liner for ease in clean up and storage.  

Raspberry Infused Muffins

I was looking to create a heart healthy meal and a red inspired dish for Valentine's Day. I decided to use as my blank canvas a packaged muffin mix and add heart healthy red raspberries.

I used as my blank canvas Duinerken Foods Muffin Mix. I substituted plant based products for animal products; I used flax eggs for the eggs the recipe called for and almond milk instead of cow's milk.

To create the red raspberry infusion I filled a muffin tin half full then added raspberries. I covered the layer of raspberries with more muffin mix and topped the mix with a raspberry.

The result was a muffin mix with a crunchy top and a moist interior. The muffins are just the right amount of sweet. Serve them with a raspberry yogurt parfait for a heart healthy Valentine's Day breakfast.

I am a fan of Duinkerken Foods products. They are great blank canvasses that can be customized to create a masterpiece!

Enjoy Life Muffins with Seed and Fruit Mix

I decided to make muffins for breakfast. When not making muffins from scratch, one product I enjoy is Enjoy Life Muffin Mix. To add some extra flavor and texture to the recipe I added 1 TBSP vanilla and 1 package of Enjoy Life Seed and Fruit Mix.

You can eat the muffin alone or pair with anything you wish. I served with fresh fruit and Greek yogurt. You can also pair it with: fresh fruit, eggs, Sunbutter, or SoyButter, and/or applesauce to make the breakfast of your choice.

The muffins are a great mid-day snack!

Enjoy the blank canvas that you can make your own!

Mini SunButter Muffins...Mini Ingredient List...Minimal Effort

I saw a recipe for flourless muffins and tried them but they turned out very much like my banana pancakes. I modified the recipe to create a mini-muffin that has substance, a limited ingredient list, and can be prepared in 15 minutes or less!

I started with:

• 2 very ripe bananas
• 2 flax seed eggs (1 TBSP ground flax seed + 3 tbsp water per egg)
• 1 cup of nut butter/soy/seed butter of your choice
• 1/4 cup almond or oat flour
• 6-10 diced dates (depending on size). I get my dates from Futterman Farms.

Directions:

• In your blender or Vitamix start by preparing the flax eggs. Let rest for 5 minutes or so until the consistency becomes egg like. 
• Preheat oven to 400 Degrees
• Add remaining ingredients to the blender and pulse to combine
• Bake for about 7-10 minutes

HINT: Use mini-muffin tins for faster cooking...
Spray muffin tin with COCONUT OIL or OLIVE OIL and add the batter till full
Add diced dates to the center
Makes about 24 mini-muffins 

Gluten Free Carrot Cake Muffins

I decided to modify my carrot cake recipe to make Carrot Cake Muffins for a healthy start to the day! I omitted brown sugar and added sunflower butter as well as added sunflower butter to the top when serving.

The recipe can be made with soy butter or nut butters.

Ingredients:

• 4 flax seed eggs (1 tbsp ground flax seeds + 3 tbsp water = 1 egg)
• 3 cups grated carrots
• 1/2 cup sun butter 
• 1/2 cup raisins (optional)
• 2 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1 tsp ground nutmeg
• 1 heaping tsp baking powder
• 1/2 tsp baking soda
• 1/2 ground flax seed meal
• 1 cup almond flour 
• 1/2 cup coconut flour

Instructions:

• Preheat oven to 350
• Start by making the flax eggs by combining the water and ground flax seed in a mixing bowl/stand up mixer. Let rest about 5 minutes to become a gel
• Add the remaining wet ingredients and mix to combine.
• Add the dry ingredients and combine
• Transfer to individual loaf pans (sprayed with coconut oil) or foil lined muffin cups 
• Cook for about 20 minutes then insert a toothpick to see if it comes out clean. If not, cook for an additional 10 minutes and check again. Repeat the process until done. 

To Serve:
Add sun butter and sprinkle additional carrot slices and a side of fruit

A Gluten Free Muffin in a Cup... featuring Love Grown Hot Oats Cups

Love Grown suggests using their Hot Oats cups for either grab-and-go oatmeal or turning the oatmeal into a muffin. I decided to play with the recipe a bit and see what would happen if I modified the directions.

Their directions call for adding 1 egg and 1 TBSP of water to the cup prior to microwaving for 90 seconds.

Directions:

• Add 1 FLAX SEED EGG (I tbsp ground flax seed + 3 tbsp water ... mix and let rest for 5 minutes) + 1 tbsp water to the cup and stirred with a fork to combine. 
• Microwave the cup for 90 seconds and check on its consistency. (I added 20 seconds of additional cooking time.)
• Let rest for 1-2 minutes to "set" then invert on a plate and serve. 

NOTE: Fresh Fruit can be substituted for the 1 TBSP of water. I experiments with this on the Strawberry/Raspberry Hot Oats and found 6 raspberries or 1 average size strawberry (diced) worked well and enhanced the fruity flavor.

Serving suggestions:

• Top with nut/seed/soy butters
• Serve fruit/nuts on the side

WOWButter and Jelly Muffins

A go-to recipe for me is my 1-2-3 Muffin/Scone/Breakfast Bar. There are three main ingredients ... and an additional extra ingredient may enter the mix for variety from time to time...

This recipe Features WOWButter and Chia Jam ... Creating a WOWButter and Jelly Muffin!

Ingredients:

• 3 VERY RIPE bananas
• 2 cups of gluten free oats
• 2/3 cup chia jam + 1/2 cup WOWButter

VARIATIONS:

• Use NUT or SEED butter of your choice
• Use JAM/JELLY of your choice

Directions:

• Preheat oven to 350
• Combine ingredients
• Place ingredients in muffin "skirts" and bake for about 30 minutes or until done (each oven is a bit different)

Serve warm with WOWButter drizzled on top
Store refrigerated in an airtight container.

Apple Cinnamon Walnut Gluten Free Whole Note Muffins

I love Whole Note products as they are healthy and satisfying gluten free baking mixes. As a baked that likes to modify recipes to create fascinating mixes, Whole Note products provide a perfect base to create HEALTHY RECIPE VARIATIONS.

I used the Create-A-Muffin Mix to make Apple Cinnamon Walnut muffins. They turned out fluffy, moist, chewy, and flavorful. (I do love the muffin mix made without adding anything!) The muffins can be served either warm or cool. You can enjoy them with butter, Chia jam, or even a nut or seed butter.

Ingredients:
Whole Note Gluten Free Create-A-Muffin Mix
2 large eggs (I use free range)
3/4 cup of milk (I use almond milk)
1/3 cup of oil (I used walnut oil in this recipe)

Substitutions I made:
Added: 4 TBSP ground cinnamon
Added: 1 large apple - sliced thin and then diced into small pieces
1/2 cup homemade applesauce for the milk
Added: 1 cup of walnuts (diced so some are ground into a walnut flour)

Instructions:
Combine wet ingredients in a stand up mixer
Add dry and mix until combined - do not over mix
Line a muffin tin with "skirts" and fill "skirts" 3/4 full for small muffins or full for large muffins with significant "muffin tops"

Bake: 350 for 20 minutes (depending on size of muffins) then check by inserting a toothpick in center or largest muffin. If toothpick does not come out clean, continue cooking and checking every 5 minutes.