Cranberry Orange Swirl Muffins with Creamy Citrus Glaze

Cranberry Orange Swirl Muffins with Creamy Citrus Glaze
via Paleo Dulce

2 1/4 C Almond Meal/Flour
3/4 Tsp Salt
1/2 Tsp Baking Soda
1/2 Tsp Arrowroot Powder*
1/3 C Juice from an Orange (You will need 2 oranges total for the recipe)
Zest from 1 Orange
1/3 C Honey
1/3 C Coconut Oil
4 Eggs

For the Cranberry Sauce:
1 C Fresh Cranberries
Juice from 1 Orange
1/4 Tsp Ground Cloves
For the Glaze:
1 Tbsp Organic Butter or Coconut Butter**
1/2 Tbsp Honey
1/2 Tbsp Lemon Juice (fresh)
1 Tsp Orange Juice (fresh)

http://paleodulce.com/cranberry-orange-swirl-muffins-with-…/

Strawberry Banana Muffins

http://www.deliciousobsessions.com/2014/06/strawberry-banana-muffins/

Paleo Coffee Cake Muffins

Muffin Ingredients:

• 6 eggs (where to buy organic, soy-free eggs)
• 1/4 cup ghee (where to buy grass-fed ghee)
• 1/4 cup coconut flour (where to buy coconut flour)
• 1/4 cup water chestnut flour (where to buy water chestnut flour)
• 2 Tbsp grade B maple syrup (where to buy grade B maple syrup)
• 2 Tbsp vanilla (where to buy vanilla)
• 1 Tbsp raw honey (where to buy raw honey)
• 1/4 tsp sea salt (where to buy sea salt)
• 1/2 tsp cinnamon (where to buy organic cinnamon)

Topping Ingredients:

• 1/2 cup pecans (chopped)
• 1/4 cup grade B maple syrup
• 4 Tbsp ghee
• 2 Tbsp almond flour (where to buy almond flour)
• 1 tsp cinnamon
• 1/8 tsp sea salt

For directions, visit: http://www.hollywoodhomestead.com/paleo-coffee-cake-muffins/

Snickerdoodle Muffins

This recipe is adapted from Elizabeth Gordon's Snickerdoodle Muffin recipe in her book Simply Allergy-Free.

Ingredients
2 c. gluten-free flour blend
1 c. granulated unrefined cane sugar
1 T. baking powder, aluminum-free
1 t. xanthan gum
1/2 t. baking soda
1/2 t. salt
1/4 coconut oil, melted
1 c. coconut milk or almond milk or cow's milk
2 t. vanilla extract
1/4 c. unsweetened applesauce, room temperature OR 1 egg, beaten

Instructions

Blend flour, sugar, baking powder, xanthan gum, baking soda, and salt.  Make a "well" in the center.  Add coconut oil, vanilla extract, and applesauce or egg  Blend well.  Batter should not be lumpy.

Bake on 375 degrees Farenheit for 15 minutes or until a toothpick comes out clean from the center.  Tops should be just slightly golden.  Let cool.

Frost each muffin with buttercream frosting or dairy-free coconut cream frosting, then top with sugar/cinnamon mixture (1/2 c. granulated unrefined cane sugar and 1 t. ground cinnamon, blended). 

Pumpkin Muffins (Egg-Free, FODMAP-free, AIP friendly)

http://www.grassfedgirl.com/egg-free-chia-pumpkin-muffins/

Blueberry Almond Crumb Muffins

http://nourishedkitchen.com/blueberry-almond-crumb-muffins/

Chocolate Zucchini Muffins

http://mariamindbodyhealth.com/chocolate-zucchini-muffins/

BLueberry Muffin in a Minute

http://lowcarboneday.com/2013/07/blueberry-muffin-in-a-minute.html

Strawberry Mini Muffins

http://www.modernalternativekitchen.com/2013/03/strawberry-season-is-near/#.Ua82uZ-9KSM

Coconut Flour Banana Bread

http://www.mygutsy.com/coconut-flour-banana-bread/

Cinnamon Chocolate Chip Muffins with Honey Frosting

http://civilizedcavemancooking.com/grain-free-goodies/cinnamon-chocolate-chip-muffins-honey-frosting/