Home Recipes Breakfast FAll Morning Muffins

Tastes of Fall On this gloomy, cool, fall morning I thought it would be the perfect time to pull out the fall baking! This morning before my kiddos got out of bed I whipped up a batch of yummy “Fall Morning” muffins (aka- Zucchini Muffins- they always eat the renamed foods better!) They each strolled out of bed to a warm kitchen filled with the smells of fall: cinnamon, cloves, and spice! Wake your children up tomorrow with the smells of fall!


Fall Morning Muffin Recipe: (Naturally Sweetened, Gluten Free, Egg Free)

3 T. Flaxmeal with 9T. warm water (stir and set aside) 1 c. Coconut Oil 1 c. Maple Syrup 1 T. GF Vanilla 1 t. Apple Pie Spice 1 t. Sea Salt 1 t. Baking Powder 1 t. Baking Soda 2 t. Cinnamon 1 1/2 c. Millet Flour 1 1/2 c. Brown Rice Flour 2 Medium Zucchini (finely grated) 1/2 to 3/4 c.Water

Pre heat oven at 350 degrees. Combine both flours, sea salt, baking powder, baking soda, cinnamon, apple pie spice in a bowl. In a seperate bowl blend the following with an electric mixer: coconut oil, maple syrup, vanilla, flax mixture. Pour dry ingredients in with the wet and mix. If dough is crumbly and dry add water until muffin consistancy is reached (wet but not runny). Put muffin liners into a muffin pan and place 1 ice cream scooper of batter into each cup. Place in oven for about 20 mintues (until toothpick is stuck in the muffin and comes out clear- ovens vary!)

Yeilds about 18 muffins. They freeze well.

If they are too crumbly for your liking add 1/2 tsp. of xyanthan gum to the dry ingredients.

***Note if you are not allergic to eggs you can use 3 eggs instead of flaxmeal mix. You and also use 3c. whole wheat or pastry flour in place of brown rice and millet if gluten is not an issue- you may just need to use water to adjust consistancy. If you do not have coconut oil you can also use olive oil instead of coconut oil and omit the addition of water!

Enjoy, Happy Fall!

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