Morning Glorious Muffins Remake (Grain-, Dairy- and Refined Sugar-free)

A friend of mine asked me if I could do a recipe revision on one of her favorite muffin recipes.  Here's the result.

Ingredients:
1/2 cup coconut flour (2 oz. by weight)
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons cinnamon

6 eggs
1/2 cup coconut oil
1/4 cup honey
2 Tablespoons vanilla

1 cup shredded zucchini or apple
1 cup shredded carrots
1/2 cup shredded coconut
1/4 cup dates, chopped
2/3 cup chopped walnuts (or other nut)

Method:
Mix the dry ingredients in a medium bowl.

In a large bowl, beat eggs until frothy.
Add coconut oil, honey and vanilla and beat until thick.

Add the dry ingredients to the wet ingredients and mix well.

Add the zucchini or apple, carrots, coconut and nuts and mix until just blended.

Divide batter into muffin cups.
Bake at 350* for 22-24 minutes, or until a toothpick comes out clean.
Makes 12 muffins.

Grain-free, Dairy-free, Refined-sugar-free Carrot Muffins

These are really good.  I worked on the recipe for awhile and landed on this.

Ingredients:
1/2 cup coconut flour (2 oz. by weight)
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons cinnamon

6 eggs
1/2 cup coconut oil
1/4 cup honey
2 Tablespoons vanilla
2 1/2 cups grated carrot
1 cup chopped walnuts (or other nut)

Method:
Mix the dry ingredients in a medium bowl.

In a large bowl, beat eggs until frothy.
Add coconut oil, honey and vanilla and beat until thick.

Add the dry ingredients to the wet ingredients and mix well.

Add the carrots and nuts and mix until just blended.

Divide batter into muffin cups.
Bake at 350* for 24 minutes, or until a toothpick comes out clean.
Makes 10-12 muffins.

Gluten Free Pumpkin Cake

Another good cake for Fall.

Ingredients:
1 1/2 cups soaked and cooked black beans
5 eggs
1 15 oz. can organic pumpkin
6 Tablespoons coconut oil
3/4 cup honey
1 teaspoon vanilla
6 Tablespoons coconut flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 t baking powder
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves

Method:
Puree pinto beans with the eggs.

Add pumpkin and puree until well combined.

Melt the coconut oil, honey and vanilla together and beat well.  Add this to the pureed mixture and puree again.

Combine the dry ingredients and add to the wet ingredients, mixing just until well combined.

Pour the batter into a greased parchment-lined 10-inch spring form pan.

Bake at 325 for 45 minutes.

Gluten Free Apple Spice Cake

This is really good and wonderful for using new fall apples!

Ingredients:
1 1/2 cups soaked and cooked pinto beans
5 eggs plus 1 yolk
6 Tablespoons coconut oil
1/2 cup honey
1 teaspoon vanilla
6 Tablespoons coconut flour (may need a bit more if batter is too soupy)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 t baking powder
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
2 cups diced apple (I use 1 large Granny Smith)

Method:
Puree pinto beans with 3 whole eggs and the 1 egg yolk.

Beat the coconut oil, honey and vanilla together and then add the remaining two eggs, one at a time, beating well, then add to the pureed bean mixture.

Combine the dry ingredients and add to the wet ingredients, mixing just until well combined.

Fold in the diced apple.

Pour the batter into a greased parchment-lined 10-inch spring form pan.

Bake at 325 for 45 minutes.