muffins

11.09.19

Cranberry Pumpkin Crumble Muffins

Posted on by Lexi's Clean Kitchen , Views: 1767

These Gluten Free Pumpkin Oatmeal Muffins are the real deal. They are made with oat flour, packed with cranberries and topped with the best oat crumble. They are easy to make, so delicious and make a great on-the-go breakfast or holiday brunch muffin.

Pumpkin oatmeal muffins with streuselPumpkin Oatmeal Muffins

These Healthy Pumpkin Oatmeal Muffins just so happen to be gluten free and are the perfect seasonal muffin made with pumpkin and dried cranberries. These muffins may be healthy, but they taste like the REAL DEAL. They’re soft, moist and oh-so-delicious. They are the perfect fall breakfast or holiday brunch muffin that everyone will love. Plus, they’re nut-free! That means they are safe for those with allergies, or to send to school with your kids. Keep a batch in the freezer and pop in the lunch box in the morning and these healthy oat muffins will be ready to go by the time lunch time hits. Who’s ready to make them?

A gluten free pumpkin muffin with a bite taken out of itIngredients for Pumpkin Oat Muffins

  • Pumpkin Puree
  • Oats and Oat Flour
  • Sweetened Dried Cranberries (look for the ones that are sweetened with apple juice)
  • Eggs
  • Coconut sugar
  • Oil (we use avocado oil for the healthy fats)
  • 3/4 cup pumpkin puree
  • Milk of choice  (we used almond milk)
  • Coconut Flour
  • Baking Soda and Baking Powder
  • Butter or Coconut Oil
  • Cinnamon
  • Salt

Pumpkin oatmeal muffin batterWhy We Soak the Cranberries

This recipe calls for sweetened dried cranberries. Look for the ones at the store that are sweetened with apple juice, if you can, to keep these refined-sugar free. In the recipe, we call for soaking the cranberries briefly in hot water. This is done because typically dried cranberries can be pretty tough, and when we baked them up they felt out of place in the soft muffin. Soaking them in water while you get the rest of the batter ready allows them to soften and plump up, which makes them a great texture for the muffin. 

What kind of oat flour is best to use?

As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and it is easy to purchase in most stores. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.

How do you measure oat flour

If you have an electronic kitchen scale at home, it’s best to use it here to measure oat flour. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring it can impact a recipe because it is an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour, scoop it in the tablespoon and then level it off.

Oat crumble topping in a bowl

How to store Pumpkin Oatmeal Muffins

We’ve tested storing these at room temperature covered loosely, in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.

So if you want to keep them the freshest, you can store in the freezer. If you are packing these for lunches for kids, or a snack for yourself, you can take them from the freezer the morning of and place in a container. In an hour or two the muffins are defrosted and ready to eat.

Muffin tin filled with pumpkin oat muffins

If you like this healthy pumpkin recipe, check out these others:

If you like this muffin recipe, check out these others:

Healthy Pumpkin Oatmeal Muffins

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Prep Time 00:10 Cook Time 00:18 Total Time 00:28 Yields 12

Ingredients

For Pumpkin Muffins

Streusel:

Directions

  1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
  2. Place cranberries in a heat proof bowl and pour enough hot water over them to cover. Let soften while you make the muffin batter.
  3. In a large bowl add eggs, coconut sugar, oil, pumpkin puree, and milk and whisk together to combine.
  4. Add oat flour, coconut flour, baking soda, baking powder, salt and cinnamon and mix with a spatula until smooth.
  5. Drain cranberries and fold into the batter.
  6. Make the streusel: Combine oat flour, coconut sugar, butter and salt in a bowl and mix together.
  7. Fill each muffin cup ¾ full. Top each muffin with about 1 heaping tablespoon of the streusel.
  8. Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.

Recipe Notes

  1. You can substitute any oil you typically use. We regularly use avocado oil, but any other neutral tasting oil will work here. 
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
07.27.19

Paleo Lemon Blueberry Muffins

Posted on by Lexi , Views: 156526

These Paleo Blueberry Muffins are bursting with lemon flavor and plump blueberries! They come together easily, are gluten-free, made with almond flour, and the perfect healthy muffin recipe for any brunch or as a snack!

Paleo blueberry muffins in the muffin tinPaleo Blueberry Muffins

These grain-free Paleo Lemon Blueberry Muffins are so simple, moist, and delicious. They are bursting with blueberries, with a fluffy texture and a bright lemon flavor. Nobody will know these muffins are gluten-free, grain-free, and paleo-friendly! They are so easy to make and can easily be made for a quick brunch or breakfast at home. Get the kids and they can help too!

Here’s what you need to make them:

  • Almond flour
  • Coconut flour
  • Baking Soda
  • Eggs
  • Honey
  • Vanilla extract
  • Unsweetened applesauce
  • Lemons
  • Fresh blueberries

Swapping with Frozen Blueberries

It’s so nice during blueberry season to include them fresh in this muffin, but in the dead of winter, frozen blueberries can work too! To avoid turning the muffin batter blue fold the blueberries in while they’re still frozen. They might need an extra minute or two to cook in the oven, but otherwise the recipe will work the same.

A paleo blueberry muffin ripped in halfIs Almond Flour Healthy?

Almond flour is a delicious and nutrient dense alternative to any other flour. It is low in carbs and high in fat which makes it a great healthy flour that you can feel great about eating.

How to Measure Almond Flour

If you have an electronic kitchen scale at home, it’s best to use it here to measure almond flour. Almond flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour too since it’s such an absorbent flour. Even a small measuring error with coconut flour can impact a recipe. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces. Since grams are more precise we’re use that. If you don’t have a scale: whisk almond flour until it’s lightened up and lightly scoop the almond flour or coconut flour into the cup measurement and level it off.

a bunch of Paleo blueberry muffinsIf you like this muffin recipe, check out these others:

If you like this blueberry recipe, check out these others:

Paleo Lemon Blueberry Muffins

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Prep Time 00:10 Cook Time 00:20 Total Time 00:30 Yields 9

Ingredients

  • 2 cups (192 grams) almond flour
  • 1 tablespoon (7 grams) coconut flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 3 tablespoons honey
  • 1 teaspoon organic vanilla
  • 1/4 cup unsweetened applesauce
  • Zest of 1 lemon (about 2 teaspoons)
  • 1 teaspoon lemon juice
  • 1 cup blueberries, divided

Directions

  1. Preheat oven to 350ºF and line muffin tin with parchment liners.
  2. In a large bowl whisk together almond flour, coconut flour, salt and baking soda.
  3. In a separate medium bowl, whisk to combine eggs, honey, vanilla, applesauce, lemon zest and juice.
  4. Combine wet into dry and stir until fully incorporated. Gently fold in 1/2 blueberries.
  5. Using a muffin scoop or spoon, fill liners with 1/4 cup batter. Place remaining blueberries into the top of batter.
  6. Bake for 20 minutes or until a toothpick comes out clean.

Recipe Notes

  1. Recipe originally published in 2014, recipe updated in 2018 and republished with new photos in July 2019.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
04.06.19

Healthy Carrot Muffins (Gluten-Free and Nut-Free)

Posted on by Lexi's Clean Kitchen , Views: 11720

These Healthy Carrot Muffins are made with oat flour and coconut flour, packed with vitamin C rich carrots and raisins and use just one bowl to put together! These gluten free carrot muffins would be a great on-the-go breakfast or snack, will be a hit with picky kids and are 100% nut-free!

Healthy carrot oatmeal muffinsHealthy Carrot Oatmeal Muffins

After perfecting this site’s first gluten-free and nut-free muffin a few weeks ago, we knew we wanted to get right to making another option for our readers with nut allergies. This new healthy carrot muffin is made using oat flour, coconut flour and are nut-free, gluten-free and refined sugar free! They’re made all in one bowl and ready in under 30 minutes! We know despite the pieces of carrots in these muffins, they are picky toddler approved! And they are safe to send to school, since they are nut-free. This carrot oat muffin is a great substantial snack that truly everyone will love!

gluten free carrot cake muffins

How healthy is oat flour?

Oat flour is made from rolled oats. If you tolerate this grain, rolled oats are a good source of fiber. We’ve been working a lot with oat flour over the last year, and are impressed with this gluten-free flours ability to replace our typical go-to combination of either almond flour and tapioca flour or coconut flour. This is a good alternative gluten-free flour if there is a nut-allergy, or you are looking to add more fiber to your diet.

What kind of oat flour should I use for these gluten-free carrot muffins?

As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and easy to purchase in stores these days. We tested this with homemade oat flour and feel the final result is effected by it. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.

How do you measure oat flour

If you have an electronic kitchen scale at home, it’s best to use it here to measure oat flour. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.

Healthy carrot muffins

How to store Healthy Carrot Oatmeal Muffins

We’ve tested storing these at room temperature covered (but not air tight), in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.

So if you want to keep them the freshest you can store in the freezer. If you are packing these for lunches for kids, or a snack for yourself, you can take them from the freezer the morning of and place in a container. In an hour or two the muffins are defrosted and ready to eat.

If you like this muffin recipe, check out these others:

Healthy Carrot Muffins

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Prep Time 00:10 Cook Time 00:18 Inactive Time 00:00 Total Time 00:28 Yields 12 muffins

Ingredients

  • 2 eggs
  • 1/2 cup apple sauce
  • 2 tablespoons milk of choice 
  • ½ cup butter, melted and slightly cooled
  • ¾ cup coconut sugar
  • 1-1/2 cups (180g) oat flour
  • 2 tablespoon (15g) coconut flour
  • 2 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 1/4 teaspoon salt
  • ½ cup raisins
  • 1-1/2 cups shredded carrots (about 2 medium to large carrots)

Directions

  1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
  2. In a large bowl add eggs, apple sauce, milk, (slightly cooled) melted butter and coconut sugar and whisk until full combined.
  3. Add oat flour, coconut flour, baking powder, cinnamon and salt and mix with a spatula until smooth.
  4. Fold in raisins and carrots.
  5. Fill each muffin cup ¾ full.
  6. Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.

Recipe Notes

  1. We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
  2. If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.
  3. If you oat flour or coconut flour is very clumpy sift them after measuring.
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
03.18.19

Banana Oatmeal Chocolate Chip Muffin (Nut-Free & Gluten-Free)

Posted on by Lexi's Clean Kitchen , Views: 22787

This Banana Oatmeal Chocolate Chip Muffin recipe is such a delicious, moist nut-free muffin recipe that the whole family will love. They are made with oat flour, coconut flour and are nut-free, gluten-free and refined sugar free! Ready in under 30 minutes and bound to be your new favorite on-the-go breakfast or snack.

Oat flour banana muffinsBanana Oatmeal Chocolate Chip Muffin

You asked for a nut free muffin recipe and we DELIVERED. Nut-free and gluten free muffins are finally here! We’re in love with this Banana Oatmeal Chocolate Chip Muffin recipe. But we won’t try to hide it, it took some work to get here. Taste testers, multiple good attempts, multiple bad attempts, but here we are! A nut-free muffin recipe that everyone will actually love.

Way back last year when we started experimenting with using oat flour as a substitute for some of our nut recipes we were intrigued with how well it worked. But it most definitely is not a 1-1 swap as oats are very low in fat, have very little flavor and they are absorbent, so in order to make it work you have to introduce elements to offset it. We had originally settled on using a seed butter to help bring in some of those missing elements, but during testing we were reminded that sunflower seed butter turns green after it’s been in contact with baking soda or powder. So after breaking into one of those muffins we were met with a bright green muffin! Perfect for St. Patrick’s day, but it won’t cut it for any other purpose. Those green muffins by the way, were delicious. So we were a little sad to have to start over from there.

But the good news is that we got there! This Banana Oatmeal Chocolate Chip Muffin is unbelievably moist (…we know, we know…a controversial word!) and full of flavor. It’s a gluten free, nut free muffin that is easy to make and would be a fun baking project to do with kids!

Oat flour muffins

What kind of oat flour should I use?

As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and easy to purchase in stores these days. We tested this with homemade oat flour and feel the final result is effected by it. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.

How do you measure oat flour

This is the first time we recommended this but if you have an electronic kitchen scale at home, it’s best to use it here to measure. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour scoop it in the tablespoon and then level it off.

Best banana oatmeal chocolate chip muffins

How do you store oat flour muffins?

We’ve tested storing these at room temperature covered (but not air tight), in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.

So if you want to keep them the freshest you can store in the freezer. Our food editor Kelli has been storing these in the freezer and taking them from the freezer and putting in her kids lunch boxes. By the time the kids get to lunch they are defrosted and ready to eat.

banana chocolate chip baked oatmeal muffins

If you like this muffin recipe, check out these others:

Watch the video here:

Banana Oatmeal Chocolate Chip Muffins

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Prep Time 00:10 Cook Time 00:18 Total Time 00:28 Yields 12

Ingredients

Directions

  1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
  2. In a large bowl mash bananas well. Add eggs, milk, coconut sugar and melted butter and whisk until full combined.
  3. Add oat flour, coconut flour, baking powder, salt and cinnamon and mix with a spatula until smooth. Fold in chocolate chips.
  4. Divide batter between muffin liners, almost to the top.
  5. Bake in the middle rack for 18-20 minutes, or until the muffins feel slightly firm to the touch.
  6. Serve warm with butter, or let cool completely and store at room temperature covered, or in the freezer for up to 3 months.

Recipe Notes

  1. We’ve found store bought oat flour to be different than homemade. We prefer the texture to store bought and suggest that is what you use.
  2. If you have an electronic scale at home please use it to measure the flour, as these flours are notorious for being difficult to measure with cup measurements.
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
01.15.19

Grain-Free Chocolate Chip Banana Muffins

Posted on by Lexi , Views: 60141

These delicious and healthy Paleo Banana Muffins are made with almond flour and coconut flour, packed with healthy fats and are made in just 1 bowl! These gluten free banana muffins would be a great on-the-go breakfast or snack and will be a hit with picky kids!

paleo banana muffins

Paleo Banana Muffins Recipe

These grain free Chocolate Chip Paleo Banana Muffins are so simple, moist, and delicious. The perfect batch of muffins that nobody will know are gluten-free, grain-free, and paleo-friendly! These muffins are so easy to make, with all the ingredients being put together in one bowl they can easily be made for a quick brunch or breakfast at home. Get the kids and they can help too!

Ingredients Needed:

  • Almond flour
  • Coconut flour
  • Fine Sea Salt
  • Baking soda
  • Coconut oil or grass-fed butter
  • Eggs
  • Honey
  • Ripe Banana
  • Dark chocolate chips

Paleo Chocolate Chip Banana Muffins

Is Almond Flour Healthy?

Almond flour is a delicious and nutrient dense alternative to any other flour. It is low in carbs and high in fat which makes it a great healthy flour that you can feel great about eating.

How to Measure Almond Flour

If you have an electronic kitchen scale at home, it’s best to use it here to measure almond flour. Almond flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly scoop the almond flour or coconut flour into the cup measurement and level it off.

Paleo Chocolate Chip Banana Muffins

Check out all of these other muffin recipes:

Check out these other breakfast recipes:

Paleo Banana Muffins with Chocolate Chips

Print shopping list
Prep Time 00:10 Cook Time 00:20 Total Time 00:30 Yields 9

Ingredients

Directions

  1. Preheat oven to 350°F and line 9 muffin cups with muffin liners.
  2. In a large bowl combine combine coconut oil or grass-fed butter, eggs, honey, and mashed banana and mix well. Add in almond flour, coconut flour, baking soda, and salt and mix until fully combined. Then fold in chocolate chips.
  3. Fill muffin tins about 3/4 of the way through.
  4. Bake for about 20-25 minutes or until a toothpick comes out clean.

Recipe Notes

  • Recipe updated on 1/9/2017.
    • Loading nutrition data...
    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!
    12.15.14

    Mocha Fudge Muffins

    Posted on by Lexi , Views: 44308

    These Mocha Fudge Muffins are a decadent, yet healthy way to start a day! These  paleo muffins are rich and chocolate-y and give you just the right amount of coffee buzz to get your day going. They are a gluten-free treat you can feel good about eating with no white flour and no refined sugar and with packed healthy fats! Make these for the holidays, a weekend brunch or for a more delicious weekday morning and you won’t be disappointed.

    Gluten free chocolate muffins

    Mocha Fudge Muffins

    These muffins have the perfect texture. I love using almond flour as the base for my muffin recipes because they make the best gluten-free muffins without needing to add a lot of other fussy ingredients. Adding the cocoa powder to these combines to create a fluffy and light muffin that is still able to hold up the fudge filling.  Plus, they’re a breeze to make!

    Gluten free chocolate muffins almond flour

    If you like this chocolate muffin recipe, check out these others:

    Healthy gluten free chocolate muffins

    Mocha Fudge Muffins

    Print shopping list
    Total Time 0:00 Yields 10

    Ingredients

    Directions

  • Preheat oven to 350
  • In a bowl, combine flour, baking soda, cocoa powder, espresso powder and sea salt
  • Add in eggs and applesauce and mix well to combine
  • Mix in honey and vanilla
  • Grease Muffin tin or line muffin tin with silicone muffin liners
  • Pour batter into muffin tins, about halfway
  • Heat chocolate using the stove method or microwave, stir in coconut milk until fudge-like texture
  • Place about 1 tsp (or more as desired) of fudge in the middle
  • Bake for 12-15 minutes or until a toothpick comes out clean
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    What is your all-time favorite muffin flavor?