Best Ever Gluten Free Pumpkin Muffins


I remember when I was younger one of my best friends moms would make THE BEST pumpkin bread ever. She would top it with cream cheese frosting and the flavors of fall would just melt in your mouth. Pumpkin pie and pumpkin bread/muffins have always been some of my all time favorite treats so when I found out I needed to cut all gluten out of my diet I knew I was going to need to find a new way to make these delicious fall treats.


Every fall I make batch after batch of these muffins because we can’t seem to keep them around. I’m pretty sure my kids and I eat our weight in pumpkin by the time November ends each year. Hopefully all of that vitamin A consumption will have us seeing 20/20 vision until the day we die haha (one serving of pumpkin contains 245% of the RDA for vitamin A, which is great for eye sight if you have no clue what I’m talking about).


As they bake these muffins will have your house smelling incredible and if you share them with a friend I’m willing to bet that they won’t even be able to tell that they are gluten free! We love eating them plain for snacks throughout the day but you can slather on some butter or some home made cream cheese frosting for a seriously delicious treat.

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Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #sheisclaimed



BEST EVER GLUTEN FREE PUMPKIN MUFFINS

(recipe can be doubled very easily)

INGREDIENTS

  • 1/3 cup melted coconut oil

  • 1/2 cup honey or maple syrup

  • 2 eggs (at room temperature if possible)

  • 1/4 cup milk of choice or water

  • 1 cup pumpkin puree

  • 1 1/2 tsp pumpkin spice blend (or 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg and 1/4 tsp allspice or cloves)

  • 1 tsp baking soda

  • 1 tsp vanilla extract

  • 1 3/4 cup oat flour (just blend up old fashioned oats in a high powered blender)

  • Optional: 1/2 cup mix ins like walnuts, chocolate chips or craisins



INSTRUCTIONS

  1. Preheat oven to 325 degrees Farenheit and grease your muffin tin. I like making mini muffins because they are the perfect size for my little ones.

  2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and whisk until blended. (Sometimes the coconut oil will solidify when mixed with cold ingredients. I like to let my eggs sit out on the counter for a few hours before making these muffins so they aren’t cold from the fridge. If the coconut oil solidifies just let the bowl rest in a warm place for a few minutes.

  3. Add the pumpkin purre, milk, pumpkin spice, baking soda, vanilla and salt and whisk to blend. Lastly, stir in the flour, just until combined. If you are adding any mix ins add them now as well.

  4. Pour the batter in your greased muffin tins. Bake in the oven for 15 to 20 minutes if you are making mini muffins or until you can stick a toothpick in them and nothing comes out. For larger muffins you will want to bake for closer to 30-35 minutes.

  5. Let the muffins cool then carefully transfer to a cooling rack and enjoy! Store in the refrigerator if you aren’t going to eat them in the first 2-3 days because they are moist muffins.

xoxo Paige Hilken



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Gluten Free Banana Pancakes

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When Christopher and I first got married we lived in a little one bedroom condo in a community called Sea Cliff. Every Saturday Christopher would play flag football right up the street from our house and I would jog there to workout at the park. We would come back home and I would cook these banana pancakes as a fun little treat! 

If you know our story, you know that a short six months after we got married our first baby was growing inside of my tummy and I had the worst nausea/morning sickness! Unfortunately one of the most repulsive smells to me at the time was bananas so we said a temporary goodbye to our beloved pancakes. Thankfully midway through pregnancy #2 I was able to tolerate bananas again so the pancakes made a comeback. Now we love sharing these pancakes with our kiddos and they are totally obsessed! Sometimes I'll even make them in big batches so we can have some for healthy snacks throughout the week! I hope your family enjoys them as much as ours does!! 

Fun Nutrition Fact of the Day: Ripe bananas (ones with brown spots) actually have something called TNF (tumor necrosis factor), which can help destroy cancerous tumors. TNF interferes with the growth and spread of tumor cells and triggers apoptosis (cell death). The riper the banana, the better the anti-cancer qualities it has! 

 

Gluten Free Banana Pancakes

(makes 9-12 pancakes)

 

Ingredients 

2.5 Cups Uncooked Oats
2 Eggs
1 Large Ripe Banana
1 tsp Vanilla Extract
1 tsp Cinnamon (more if desired) 
1.5 Cups water (may need to add more as you go as batter thickens when it sits)

Instructions 

  1. Put all ingredients in a high speed blender and blend together.

  2. Heat a pan or griddle on medium/high heat and pour around 1/4 cup batter into pan. Add chocolate chips if desired.

  3. Cook until pancakes are golden brown on each side.

  4. Serve hot or they reheat great as well for a snack later in the day!

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xoxo Paige Hilken

Gluten Free Chocolate Banana Bread

It’s rich, it’s moist, it’s chocolatey, it's even healthy…it’s my all time favorite gluten free chocolate banana bread! It’s one of those recipes that is healthy because the ingredients are healthy but potentially unhealthy because its so dang good that you could eat the whole loaf in one sitting. I'm going to warn you now that you may want to double the recipe because if you're anything like us you will want to eat a loaf of this stuff a day! Ready.....lets bake!  

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Gluten Free Chocolate Banana Bread

INGREDIENTS

1 cup oat flour (oats blended in high speed blender)
1/2 cup raw cocoa powder
1 teaspoon baking soda
1/2 teaspoon sea salt
3 large ripe bananas (about 1 1/2 cups mashed) 
1 egg (sub 1 tblsp flax meal with 3 tblsp water if you want vegan) 
1/3 cup coconut oil, melted
1/2 cup coconut sugar
1 teaspoon vanilla extract
3/4 cup vegan chocolate chips or dark chocolate chips

 

Directions

  1. Preheat the oven to 350 F. Grease a 9 by 5 loaf pan with a non stick cooking spray and set aside.

  2. In a medium bowl, combine together the oat flour, cocoa powder, baking soda and sea salt.

  3. In a large bowl (or blender on low speed) mash the ripe bananas. Add in the egg, coconut oil, sugar and vanilla extract and stir until smooth.

  4. Combine the dry ingredients with the wet ingredients being careful to not overmix. Stir in 1/2 cup of the chocolate chips.

  5. Pour batter into the pan and sprinkle the remaining 1/4 cup chocolate chips on top of the bread. Bake for 60 minutes, or until a toothpick inserted into the center comes out mostly clean besides any melted chocolate chips that may get on it.

  6. Remove the pan from the oven and set on a cooling rack for 15 minutes. Once the pan is cool you can remove the bread, slice and serve.

 

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This bread will keep on the counter for up to 4 days and can also be frozen for up to a month but in my house it doesn’t even last a whole day because we eat it all up!!  Enjoy this melt in your mouth, delicious bread!! 

 

xoxo Paige