Preheat the oven to 350F and line muffin tins with paper cups or coat with non-stick spray.
In a small bowl, stir the flaxseed meal together with the water (this is known as a “flax egg”). Set aside for 5 minutes to thicken.
In a large mixing bowl, whisk together the maple syrup and applesauce.
Add the flax egg and stir until fully combined. Stir in the pumpkin puree, almond milk, and vanilla.
In a separate bowl, stir together the flours, spices, baking powder, baking soda, and salt.
Add the dry ingredients all at once to the wet ingredients. By hand, stir with a wooden spoon or rubber spatula, just until the flour disappears. The batter will be very thick.
Scoop the batter into the prepared muffin tins.
Optional: Sprinkle with chocolate chips, nuts, or pumpkin seeds as desired.
Bake for 20 – 25 minutes or until a toothpick inserted in the muffin comes out clean.
Let the muffins cool in the muffin tin for 10 minutes. Remove the muffins from the pan and transfer to a wire rack to finish cooling completely.
Heat oven to 350°F (180°C). Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners. Set aside.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, salt, baking soda, cinnamon, ginger, Swerve, and sugar until combined. Set aside.
In a separate mixing bowl, whisk together eggs, vanilla extract, oil, water, and lemon juice, until combined. Pour mixture into the dry ingredient mixture, and stir with a spoon until just combined. (Do not overmix). Fold in the zucchini and walnuts until just combined.
Portion the batter evenly between 12 baking cups.
Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a cooling rack, then serve the muffins warm. Or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.
Preheat oven to 325°F (160°C) and line or grease a muffin tin.
Whisk together the flour, sugar, salt, and baking powder in a large bowl.
Whisk vegetable oil, banana, milk, and applesauce together in a separate bowl until smooth.
Lightly stir in the blueberries to dry ingredients.
Add liquid ingredients to the dry mixture and lightly fold together for 6 turns. Do not overmix! It is okay if there are still light patches of flour, they will absorb moisture.
Evenly spoon in batter into 9 prepared muffin cups, filling them about 1/2 full.
Bake muffins in the preheated oven until they rise and the tops are golden brown, about 18 minutes. A toothpick inserted into the center of a muffin should come out clean.
Preheat oven to 400°F (200°C) and prepare muffin or cupcake tin with cooking spray or paper liners.
In a medium sized bowl, mix both flours, baking powder, salt, nutmeg, and cinnamon. Set aside.
In a large bowl, use an electric mixer on medium speed to combine softened butter and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Using a wooden spoon or rubber spatula, add shredded sweet potatoes, eggs, milk, applesauce, and vanilla. Combine well.
Using a wooden spoon or rubber spatula, fold in half the dry ingredients into the wet ingredients until just combined, then add the rest of the dry ingredients until fully incorporated. Do not over mix!
Fill each mold 3/4 of the way up. Bake for 10-15 minutes or until a toothpick inserted into the middle of one muffin comes out clean.
Preheat oven to 325°F (162°C).
In a medium bowl, whisk together dry ingredients: yelllow cornmeal, all purpose flour, salt, baking powder, and sugar.
In a small microwave safe bowl, microwave the butter for 15 seconds or until melted. Whisk together butter, buttermilk, and egg.
Add the wet ingredients into the dry. Using a rubber spatula, fold to combine. Do not over mix. It will be moderately lumpy (this is good!). After you fold, let sit for 10 minutes to hydrate the corn.
Place 12 muffin liners in a muffin pan. Spray the liners with non-stick spray.
Fill muffins 3/4 of the way with batter. Bake for about 15 minutes or until golden brown.
Remove and cool on wire rack. Serve immediately, or once cooled, wrap in plastic wrap and put in the freezer or refrigerator.
Preheat oven to 350°F.
Cut or rip the whole wheat bread into bite sized pieces and place in a large mixing bowl.
Add in the chopped banana, apple, cinnamon, orange zest, raisins, walnuts and salt to the bread and set aside.
Place the eggs, add the milk, vanilla and maple syrup in a separate bowl.
Whisk until well blended.
Pour the egg mixture over the bread and fruit.
Fold together until the bread is slightly moist throughout.
Pour the mixture into lightly greased muffin tins (or muffin tins lined with paper muffins cups).
Bake for 15 minutes, or until the center is no longer runny.
Serve.
Preheat oven to 350°F.
Using a whisk, cream together the egg, allulose, yogurt and vanilla extract until smooth.
Add the buttermilk and whisk until blended.
Add the melted butter and whisk until blended.
Place the egg white in a bowl and whisk into stiff peaks.
Place the flour, salt, baking powder and baking soda in a sifter and sift into the mixing bowl.
Gently fold the creamed mixture together with the flour mixture.
As soon as the mixture is well blended, stop.
Gently fold the blueberries and the whisked egg white into the batter. Do not over mix.
Line a muffin tin with muffin papers and fill each muffin paper with an equal amount of batter.
Place in the oven and bake for 20 to 25 minutes.
Using a blender or spice grinder, blend the dried porcini into a fine dust.
Preheat the oven to 400°F.
Mix the porcini dust and cornmeal in a bowl and add the buttermilk. Mix well and let stand for 20 minutes.
Place the eggs, Worcestershire sauce and honey in a small bowl and whisk until frothy.
Place the brown rice flour, baking powder and baking soda in a small mixing bowl and blend with a fork.
Add the oil to 10-inch cast iron skillet and place the skillet in the oven.
Add the brown rice mixture and the wet ingredients to the cornmeal mixture and stir until well mixed.
Remove the pan from the oven and pour the hot oil into the batter and blend well.
Pour the batter into the hot skillet and place in the oven.
Bake the cornbread for 25 minutes.
Allow to cool in the skillet before slicing.
Preheat oven to 425°F.
Sift the flour, brown sugar, baking powder and salt into a large mixing bowl.
Cut in the softened butter with the tines of a fork or a pastry knife. It is well blended when the mixture is the consistency of coarse corn meal.
Add the orange juice and orange peel slowly while kneading the batter (I use a rubber spatula). Continue kneading while adding the buttermilk. The mixture will become a sticky dough.
Gently fold in the blueberries taking care not to let any burst.
Divide the dough into eight small triangles onto a non-stick cookie sheet.
Mix together the 2 Tbsp. buttermilk and 1 Tbsp. brown sugar and gently wash the tops of the scones. Place in the oven and bake for about 15 – 18 minutes until the tops of the scones are golden.
Mix all ingredients together in a bowl. Let stand for five to ten minutes.
Line a non-stick muffin tin with muffin papers. Divide the batter into twelve muffins and bake at 325°F for about 15 minutes until golden on top.
