Sunrise Sunflower Muffins

Sunrise Sunflower Muffin

Well, it’s been a while. I haven’t been baking as much, since I am trying to cut back on the carbohydrates now, instead of meat/eggs/healthy fat. Found that I just couldn’t get enough protein without them. Adding extra protein and things like avocado back into my diet, I find that I crave carbohydrates and extra calories less.

Even though I’ve cut back on the baking, I’ve had the itch the past week or so… brownies, peanut butter cookies… and now muffins. Although, I do plan to share them at a family get together later tonight.

I suppose it may have something to with the newest baking mix I’ve been trying.  Namaste Perfect flour blend is my new favorite baking mix. It is a blend of brown rice flour, tapioca flour, arrowroot flour, sorghum flour and xanthan gum. So far, I have found that is substitutes into just about any recipe and the texture is great. I love all their baking products, but I like this one best, because of it’s versatility.

I find it appropriate that these are made with Namaste mix since, I thought up these muffins while in savasana last night and couldn’t wait till morning to bake them.

You don’t need to feel to guilty about munching these treats either.

They contain only 150 calories, 5 grams of fat, 2 grams protein and 24 grams carbohydrates.

Sunrise Sunflower Muffins

1 cup Namaste Perfect Flour Blend (or substitute favorite mix)

2 tsp Baking Soda

1 tsp Cinnamon

1/4 tsp Nutmeg

1/4 cup oil (olive, coconut, butter)

3/4 cup Evaporated Cane Sugar

2 Large Eggs

1 tsp Vanilla Extract

1/2 cup Carrots, shredded

1/2 cup Zucchini, shredded

1/2 cup Apple, shredded

1/3 cup sunflower seeds

Preheat oven to 350 F. Line 12 muffin cups with paper liners.

In medium bowl, mix flour, baking soda, cinnamon and nutmeg. Set aside.

In large bowl, whisk together oil, sugar and eggs. Add vanilla, carrots, zucchini and apple.

Add dry ingredients to wet until just combined. Stir in sunflowers seeds.

Portion into muffin cups.

Bake 20 – 25 minutes, or until toothpick comes out clean. Rotate 180 degrees half way through baking.

Let cool 5 – 10 minutes in pan.

Enjoy!

Cinnamon Sweet Zucchini Bread

Cinnamon Sweet Zucchini Bread

You won’t even be able to tell this zucchini bread is gluten free. It tastes so good. It’s full of cinnamon sweet zucchini flavor. I used less sugar than most recipes call for but this zucchini bread is plenty sweet. I also used coconut oil for a healthier twist than butter. If you use egg re-placer, this recipe can also be made vegan. 🙂

P.S. Didn’t even last 24 hours between the 2 of us. 🙂 I can’t remember the last time I had zucchini bread so good!

Cinnamon Sweet Zucchini Bread

1 c. Brown rice flour

1/2 c. Tapioca flour

2 tsp. Baking powder

1/2 tsp. Baking soda

3/4 tsp. Xanthan gum

1/2 tsp. Sea salt

1 tsp. Cinnamon

 

2/3 c. Evaporated cane sugar

1/3 c. Coconut or Olive oil

1 tsp. Lemon or lime juice

1 tsp. Pure vanilla extract

2 Eggs

1/4 c. Almond, coconut or rice milk

1 1/4 c. Zucchini, shredded

1/3 c. Walnuts, toasted and chopped

 

Preheat oven to 350 F.

Lay shredded zucchini out on paper towels  and blot excess moisture.

In mixing bowl, whisk both flours, baking powder, baking soda, xanthan gum, salt and cinnamon.

In another bowl, combine sugar, oil, lemon juice, vanilla, eggs and milk.

Add egg mixture to dry mixture and mix well.

Add zucchini and walnuts.

Oil bread pan and line with parchment. Pour mixture into pan.

Bake 50 – 60 minutes. Test with tooth pick.

Enjoy!