Paleo Pumpkin Muffins: nut, gluten, grain, and dairy free

Paleo Pumpkin Muffins: nut, gluten, grain, and dairy free

Paleo Pumpkin Muffins are perfect any time of year but I tend to crave them more as cooler temperatures roll around.

Even though I am not one of those obsessed with all things pumpkin-spiced, there is something about fall that calls for pumpkin recipes like these Paleo pumpkin muffins.

I usually whip up a double batch of these on the first chilly weekend that rolls around freeze them to use in the weeks to come.

These Paleo pumpkin muffins are perfect for a quick breakfast when you’re running out the door or for a healthy afternoon snack.

They are full of ingredients you can feel good about, like fiber and vitamin-rich pumpkin (This is the brand I order in bulk), low carb, high fiber, gluten and grain free coconut flour, energy boosting coconut oil, and mineral-rich maple syrup. 

You can get free maple syrup today!

There are plenty of gluten-free flours out there and we use them for some recipes, but they are lacking the healthy benefits that coconut flour provides.

These are also perfect for those with nut allergies who still want to follow a paleo diet but need to avoid the almond flour typically found in Paleo baked goods.

 


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Print Recipe
Paleo Pumpkin Muffins
paleo pumpkin muffins
Cook Time 30 minutes
Servings
muffins
Ingredients
  • 2/3 cup pureed pumpkin fresh or canned
  • 6 eggs whisked
  • 2/3 cup maple syrup
  • 1/2 cup melted coconut oil or liquid
  • 2 teaspoons vanilla
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
Cook Time 30 minutes
Servings
muffins
Ingredients
  • 2/3 cup pureed pumpkin fresh or canned
  • 6 eggs whisked
  • 2/3 cup maple syrup
  • 1/2 cup melted coconut oil or liquid
  • 2 teaspoons vanilla
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
paleo pumpkin muffins
Instructions
  1. Preheat the oven to 350 degrees
  2. First, Gather your Ingredients
  3. Combine all wet ingredients in a large bowl.
  4. Mix your dry ingredients together in a separate bowl.
  5. Add the dry ingredients to the wet ingredients and mix well.
  6. Prepare your muffin tins. We use coconut oil Pam
  7. Fill the tins. You can fill them fully because they don't rise very much.
  8. bake at 350 degrees for about 30 minutes
Recipe Notes

 

These are delicious with chocolate chips folded in. If you would like to try that just fold in 1 cup of chips as the last step. I sometimes leave half the batter plain and fold in ½ cup chips into the remaining half. These freeze beautifully and are perfect for lunch boxes and a quick breakfast on the go!

paleo pumpkin muffins

 

Finally, If you’d like a special treat, try these Paleo Pumpkin Muffins with a cup of your favorite coffee flavored with my favorite Whole30, Paleo approved creamer: your own pumpkin spice latte!

Click to try it now!

Enjoy!


 

 

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Thank you for helping me keep this blog going. I appreciate your support.

HI, I’M ASA!

I’m a Paleo enthusiast, Keto newbie, toxin- and cruelty-free beauty addict, and autoimmune wellness advocate on a mission to help others thrive in spite of it all.

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The Gluten and Dairy Free Drop Biscuit- fluffy, and as Big as a Cat’s Head!

The Gluten and Dairy Free Drop Biscuit- fluffy, and as Big as a Cat’s Head!

Because they are fast and versatile, I had to find a way to create gluten and dairy free drop biscuits.

I am a southern gal, so biscuits were a regular in our house growing up. Sometimes they were homemade, sometimes Bisquick came to the rescue, but it didn’t matter. I loved them no matter what.

By default my daughter, (being half southern)Ha!  loves biscuits too. When she developed a gluten sensitivity this was one of the first recipes we tried out when making gluten free versions of her favorites.

Let me apologize in advance, as this may gross some of you out, but my absolute favorite way to eat biscuits is with a gooey mixture of peanut butter and Dark Karo syrup. Oh, my goodness- the cravings still exist!

This concoction is no longer a feasible option for at least two reasons:

  • Our daughter has an anaphylactic peanut allergy, so there is no peanut butter in this house.
  • Eating straight corn syrup is generally not a good idea for anyone, especially those sensitive to sugar.

So now when I make gluten and dairy free drop biscuits, I will either eat one plain or save it until the end and add a little raw honey. Still delicious.

I use Domata flour when making gluten and dairy free drop biscuits.

Domata is my flour of choice for my non-paleo compliant recipes. I based this recipe off of one I found on their website. They call theirs a Cat Head Biscuit because they turn out the size of a cat’s head. I made a few changes to make it dairy free in addition to gluten free. I use Nutiva shortening. Because of the palm oil, it has a buttery flavor.

I left out the rolling and cutting directions because who has time for that nonsense?

Print Recipe
Gluten and Dairy Free Cat Head Drop Biscuits
These light and fluffy drop biscuits live up to their name.
Prep Time 10 minutes
Cook Time 10 minutes
Servings
large biscuits
Ingredients
  • 2 cups Domata flour gluten free cup for cup
  • 1 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 teaspoon baking soda
  • 1/4 cup cold shortening
  • 2/3 cup almond milk use coconut for nut free
  • 1.5 teaspoons white vinegar
  • 2 large eggs lightly beaten
Prep Time 10 minutes
Cook Time 10 minutes
Servings
large biscuits
Ingredients
  • 2 cups Domata flour gluten free cup for cup
  • 1 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 teaspoon baking soda
  • 1/4 cup cold shortening
  • 2/3 cup almond milk use coconut for nut free
  • 1.5 teaspoons white vinegar
  • 2 large eggs lightly beaten
Instructions
  1. preheat the oven to 450
  2. add vinegar to milk and set aside
  3. In a medium sized bowl, mix dry ingredients thoroughly
  4. add the cold shortening to the dry ingredients and work into the mixture with your hands or a pastry mixer until the shortening is in pea sized balls evenly distributed throughout
  5. add beaten egg and milk/vinegar mixture to the dry ingredients (this mixture is super sticky)
  6. add milk and vinegar mixture and eggs to the dry ingredients. Mix untilincorporated (will be sticky)
  7. Use a large spoon to drop 8 balls of dough onto a cookie sheet
  8. Bake for 8-10 mintes until light brown
  9. Enjoy with your favorite biscuit topping, or alone!

gluten and dairy free cat head biscuitsI hope you will enjoy this recipe for Gluten and Dairy Free Drop Biscuits.

As you can see, they really are the size of a cat’s head. LOL! My fur baby, Tater, did not enjoy this particular modeling job. She’s still pretty cute, though.

How do you prefer to eat your gluten and dairy free drop biscuits! I’d love to hear from you.

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Some of the links on this website are affiliate links. That means that if you purchase a product through one of my links, I receive a small commission, and the price is still the same for you! To learn more about this, click here.

Thank you for helping me keep this blog going. I appreciate your support.

HI, I’M ASA!

I’m a Paleo enthusiast, Keto newbie, toxin- and cruelty-free beauty addict, and autoimmune wellness advocate on a mission to help others thrive in spite of it all.

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Paleo Banana Chocolate Chip Muffins: Dairy, Nut, and Gluten-Free

Paleo Banana Chocolate Chip Muffins: Dairy, Nut, and Gluten-Free

If you are Looking for the best Paleo banana muffins, you have found them.

The chocolate chips are optional, but we really enjoy the banana/ chocolate flavor combination.

This post contains affiliate links.

This is an especially good recipe for those with nut allergies seeking an alternative to almond flour versions so frequently found in Paleo and gluten-free cookbooks.

We have to be careful with all baked goods, even gluten free versions, because of my daughter’s anaphylactic peanut allergy. We do most of our own baking, and I am always on the lookout for quick, tasty, healthy alternatives to our old favorites. This recipe for Paleo banana chocolate chip muffins is a perfect example.

These Paleo banana chocolate chip muffins are the result of trial and error and a combination of several recipes we tried.

best paleo banana chocolate chip muffinWe use these most often as an afternoon snack. We freeze the whole batch each time and take them out as we need them, adding to the lunchbox frozen, knowing it will thaw in time for snack time at aftercare, or tossing in the microwave for a few seconds when we’d like a warm one on the spot.

These tasty little morsels have become a favorite among family and friends. Anyone I have shared this recipe with loves it. My dad, who does not tolerate baked goods well (causes blood sugar imbalance) eats these almost daily with no issues.

Let me know if these Paleo Banana Chocolate Chip Muffins become a favorite with your family as well.

 

Paleo Banana Chocolate Chip Muffins: dairy, nut, and gluten-free

Cook Time: 30 minutes

Yield: 12 muffins

one muffin

Ingredients

  • 2/3 cup mashed banana (usually two depending on size)
  • 6 eggs, whisked
  • 2/3 cup maple syrup
  • 1/2 cup melted coconut oil
  • 2 teaspoons vanilla
  •  
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 hearty pinch of salt
  •  
  • 1 cup Enjoy Life mini chips (optional)

Instructions

  1. Preheat the oven to 350 degrees
  2. First, Gather your Ingredients
  3. Crack the eggs into a bowl and whisk them well.
  4. Mash Your bananas
  5. Add your mashed bananas to the 6 beaten eggs
  6. Add the maple syrup and vanilla to the banana/ egg mixture.
  7. Add the melted coconut oil. 
  8. Mix your dry ingredients together in a separate bowl.
  9. Add the dry ingredients to the wet ingredients and mix well.
  10. Fold in the chocolate chips.
  11. Prepare your muffin tins. We use coconut oil Pam
  12. Fill the tins. You can fill them fully because they don't rise very much.
  13. bake at 350 degrees for about 30 minutes
  14.  

Notes

The batter will seem very thin at first, but will thicken upon standing.

These freeze beautifully! We freeze them right after they have finished cooling completely. We take them out as needed and place in the microwave for 15-20 seconds.

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HI, I’M ASA!

I’m a Paleo enthusiast, Keto newbie, toxin- and cruelty-free beauty addict, and autoimmune wellness advocate on a mission to help others thrive in spite of it all.

 Read More

CATEGORIES

gluten free blog network directory