Savory Carrot Muffin

Savory Carrot Muffin. I want to add more vegetables to our diet by adding a vegetable to breakfast items. However, I added shredded carrots to the muffin. Not only that, the applesauce keeps the muffin moist while adding walnut gives the baked good a lovely crunch. Also, the ginger balances the muffin. The cinnamon gives the baked goods a wonderful aroma.

Savory Carrot Muffin Recipe


  • 1 cup gluten-free flour

  • 3/4 tsp baking powder

  • 1/4 tsp baking soda

  • 1 tsp cinnamon

  • 1/4 tsp ginger powder

  • 1/4 tsp salt

  • 1/4 cup oil

  • 1/4 cup applesauce

  • 1/4 cup maple syrup

  • 1 egg

  • 1 tsp vanilla extract

  • 3/4 cup shredded carrot

  • 1/3 cup chopped walnut


  • Firstly, preheat the oven to 350 degrees F. Then, line the muffin liner in a baking tray.
  • Secondly, with a bowl add flour, baking powder, baking soda, cinnamon, ginger, and salt. Whisk.
  • Take another bowl, stir together oil, applesauce, sugar, egg, and vanilla extract.
  • Next, mix dry and wet ingredients together. Following, fold in the carrots and nuts.
  • Furthermore, scoop the batter into the baking tray and sprinkle nuts on top.
  • Finally, bake for 25 minutes until golden brown.

Tips for baking muffin

First and foremost, do make freshly shredded carrots rather than using frozen ones. Not only that, freshly shredded carrots are easier to use and taste better. To save on time whenever there is time, do shred carrots and ahead of time and store them in the fridge. Thus, the carrots, applesauce, and maple syrup keep the muffin extra moist. Moreover, add walnut and chopped almonds on top for more texture. Therefore, I love the crunchiness of the nuts on top and in the muffin. Hence, top the muffin with orange zest for a refreshing smell.

Do try this homemade muffin. If you enjoy homemade baked goods, do try a homemade burger. I would love to try new recipes like Blueberry scones with rosemary.

Very Chocolatey Muffin

Very Chocolatey Muffin. Besides, I do not prefer something too heavy in the morning for breakfast. Therefore, the nut butter gives the muffin a good balance with the dark chocolate chip. Without a doubt, the nut butter makes the muffin a higher protein content. Moreover, this is good for growing children.

Very Chocolatey Muffin


3 bananas

1 tbsp honey

1 3/4 almond flour

1/3 tsp baking powder

1/2 tsp cinnamon

1/3 cup nut butter

3 eggs

1 tsp vanilla extract

1 tsp baking soda

pinch of salt

1 cup dark chocolate chip


  1. Firstly preheat the oven to 350 degrees with a muffin pan, place muffin liner.
  2. Then, in a medium-size bowl combine egg, honey, and vanilla extract.
  3. Secondly, continue by adding flour, baking powder, baking soda, salt, cinnamon, and nut butter. Whisk together.
  4. Thus, add in the mashed bananas. Stir.
  5. Finally, fold in the chocolate chips. Hence, scoop into the muffin pan and bake for 25 – 30 minutes.
  6. Remove from the oven and let it cool.

High Protein

Furthermore, high protein is important to prevent craving and help the body to feel full. To make baked goods high in protein, do choose to use brown rice, nut flour, or oat flour. Last but not least, when making pancake batter mix in blended pumpkin seed for more protein and calcium. Everyone should try a high protein diet for a healthier you.

If you enjoy a very chocolatey muffin, do try a gluten-free blueberry donut. I would love to try new recipes like peanut butter oat cookies.

Gluten-free Pancake Muffin Snack

Gluten-free pancake muffin snack. My children love to snack on both pancakes and muffins. Recently, I saw a recipe by combining both recipes. It is fun. My children would love to try them. Thus, the muffin will be fluffy like pancakes and moist like a muffin. The pancake muffin snack drizzle with maple syrup.

Gluten-free Pancake Muffin Snack Recipe


Gluten-free Pancake Muffin Snack

Pancake muffin

2 eggs

1tsp vanilla extract

2 tbsp coconut oil(melted)

non-dairy 1 cup

maple syrup 1 tbsp

gluten-free pancake mix 1 1/2 cup


  1. First, turn on the oven to 375 degrees F. Before starting, brush oil on the baking tray.
  2. Then, with a bowl add egg, milk, vanilla ext, maple syrup, and coconut oil. Mix.
  3. Subsequently, scoop batter into the muffin tin and add chocolate chips on the top.
  4. Lastly, bake the pancake muffin for 12 minutes.
  5. Once done, let it cool.

Pancake Mix


1/4 tsp xantham gum

1/4 tsp salt

1 cup gluten-free flour

1 tbsp gluten-free baking powder


  1. Firstly, in a bowl, add all the dry ingredients to mix.
  2. Then, store in a mason jar until ready to be used.
Gluten-free Pancake Muffin Snack
Gluten-free Pancake Muffin Snack
Gluten-free Pancake Muffin Snack

Dishes with a Twist

Why not food with a twist is fun to make. Also, there are many types of dishes with a twist from grill cheese sundried tomato pesto, chai spiced banana bread, Panago has a cheeseburger pizza, Sushi Town has a filet o fish roll and Korean bulgogi taco. Some of these dishes are rather successful and delicious. Sometimes dishes with a twist can be challenging but in the end, they are fun challenges.

Do try these pancake muffins. If you enjoy gluten-free baked goods, do try a protein chocolate chip muffin. I would love to try new recipes like chia pudding.

Protein Mini Muffin

Protein Mini Muffin. These small treats are fantastic for my children. And, my daughter could not stop eating them. Hence, muffins are sweet and tasty. Also, if this is high in protein made from almond flour, which is gluten-free.

Protein Mini Muffin Recipe

Protein Mini Muffin


2 eggs

4 tbsp almond flour

1/2 cup chocolate chip (non-dairy)

1/4 cup maple syrup

1 tsp vanilla extract

dash of salt


  1. To begin, preheat the oven to 395 degrees F. Then, in a small bowl, add eggs, almond flour, baking powder, maple syrup, vanilla extract, and salt. Stir.
  2. Then, do fold the chocolate chip in the batter.
  3. Secondly, brush oil onto the muffin tin.
  4. Finally, bake for 10 – 12 minutes or use the toothpick
Protein Mini Muffin
Protein Mini Muffin

High Protein Option

For a protein option, there are many options to make changes to the flour. Thus, regular flour can be switched to a different one like a high protein flour. For example, flours like almond flour, peanut flour, and chickpea flour. Also, the above flours are gluten-free choices as well.

Therefore, do try this protein muffin. If you enjoy high protein breakfast, do try small bite-size snacks. I would love to try more healthy dishes like a gluten-free peanut butter quinoa bar.

Citrus Muffin with Cream

Citrus Muffin with Cream. My little girl always seems to love those mini cupcakes at the bakery or when we go grocery shopping. Therefore, this morning she asked me to make some. The funny thing with my son, he seems to only eat the cream on top. I know my daughter use to do, so this time I am going to make a citrus muffin rather than a cupcake. Then, I’ll add cream on top.

Citrus Muffin with Cream

Citrus Muffin with Cream
Citrus Muffin with Cream


1/4 water

1/4 cup coconut oil

2/3 cup almond milk

2 tbsp orange zest

8 tbsp maple syrup

1 tsp vanilla extract

2 tsp baking powder

1 1/4 cup of gluten-free flour

1/4 tsp baking soda

pinch of salt


  1. First, preheat the oven 350 degrees F.
  2. With a small bowl, scoop coconut oil into the bowl and place it in the microwave to warm it up.
  3. Secondly, add in water and then milk. Stir.
  4. Following, add the ingredients orange zest, maple syrup, vanilla extract, and salt.
  5. At this time, add gluten-free flour, baking powder, and baking soda. Whisk.
  6. Finally, scoop the batter into muffin tins. Bake 15 – 20 minutes.
  7. Once done, let it cool.
Citrus Muffin with Cream
Citrus Muffin with Cream
Citrus Muffin with Cream

Whip cream


1-pint heavy whip cream

1/2 cup powder sugar

1 tsp vanilla extract


  1. Start by refrigerating the bowl to use to make whip cream.
  2. After 30 minutes – 1 hour, add whip cream, powder sugar, and vanilla extract into the bowl. Whisk with an electric mixer until the liquids turn to cream. Therefore, start with slow speed then work towards to the higher speed.
  3. Finally, the peak should be slowly formed.

Tips to Make Muffin

For natural sweetness, do use coconut sugar. And, for tastier baked goods do let the batter rest and cover for 30 minutes. Also, baked goods will soften. Another thing, the item will be fluffier. On the other hand, if the baking gluten-free loaf is baked past the given bake time. This removes the mushiness and grittiness from the loaf.

Do try the Citrus Muffin with Cream. If you enjoy homemade food, do try granola mix recipe. I love to try new gluten-free recipes like a blueberry muffin.

Peanut Butter Muffin

Peanut Butter Muffin. I have some ripe bananas I need to use. Furthermore, I decide to use bananas to make a peanut butter muffin. I can not forget my daughter’s favorite ingredient chocolate chips.

Peanut Butter Muffin

Peanut Buttery Muffin


2 large brown bananas

1 cup creamy peanut butter

1 egg

1/4 cup honey

4 tbsp. gluten-free four

1 tbsp vanilla extract

1 tsp baking powder

1/2 tsp salt

1/2 cup mini chocolate chip


  1. First, turn on the oven at 400 degrees F.
  2. At this time, with a large bowl add all the ingredients bananas, eggs, gluten-free flour, baking powder, peanut butter, honey, vanilla extract, and salt. Mix.
  3. Next, take a spatula to fold in chocolate chips.
  4. Secondly, brush the oil on the muffin tin or place muffin liners in the baking pan.
  5. Then, fold in the chocolate chips.
  6. Finally, bake 12 – 14 minutes.

Peanut Buttery Muffin

Tips to make the Muffin

Importantly, the peanut butter used should be soft. In particular, if you have fluffy muffins do allow egg and butter to sit at room temperature before baking. As a result, the oil used would be better than butter. Thus, the oil keeps the muffin extra most compare to butter.

Do try this muffin. If you enjoy the muffin, do try vegan omelet. I would love to try new dishes like no bake peanut butter bar.

Delightful Berry muffin

Delightful Berry muffin. This delicious blueberry muffin has antioxidant properties. Blueberries help to protect the body from free radicals. Anything that causes harm to the cells. Not only does this help with antioxidant damage. Berries are good for the brain. These lovely fruits are delicious and fantastic for the body. Great to snack on regularly either fresh fruit or dried ones.

Delightful Berry muffin Recipe


1/2 cup olive oil or coconut oil

3/4 cup brown sugar

2 eggs (room temperature)

1 tsp vanilla extract

zest from 1 lemon

1 3/4 cup gluten-free flour

1/2 tsp salt

2 tsp gluten-free baking powder

1/2 cup non-dairy milk

1/2 cup frozen blueberry


1. Preheat the oven 350 degrees.

In a bowl, combine oil and brown sugar.

2. Then, add in one egg mix together. Once combined, add the other egg. Whisk together.

3. Next, put in the vanilla and lemon extract. Mix together with a medium to large size bowl, add dry ingredients. The dry ingredients are sugar, gluten-free flour, salt, and baking powder. Combine them well.

4. So combine the dry ingredients with wet ingredients.

5. Finally, add in the non-dairy milk.

6. Do fold in the berries. Bake 20 minutes – 30 minutes. Check after 20 minutes with a toothpick test.

Note: put in the toothpick. If there is still dough stuck on the toothpick, allow it to bake longer. Or, if it is done. Remove from the oven.

7. Allow the muffin to cool.

Delightful Berry muffin
Delightful Berry muffin
Delightful Berry muffin
Delightful Berry muffin

How to Improve Blueberry Muffin

To improve blueberry muffin, there are many ways to elevate the flavor. Making the batter, do add sea salt for a sweet and savory flavor. Make the muffin a lovely golden color by applying some butter on top. When baking with frozen blueberries rinse in cold water. Dry the blueberries with a towel. This stops the muffin from turning blue -color.

Do try Delightful Berry muffin. If you enjoy baked goods, do try sweet bread with chocolate chip.

I would love to try making gluten-free croissants.