I LOVE peaches. I think growing up with peach trees in our backyard did me in. So, imagine my joy when my parents brought me 2 boxes of organic peaches the other day! Yum!!

But um...2 boxes is A LOT of peaches, ha ha! Needless to say I've been drying them, making them into jam, eating them,  and sneaking them into all sorts of recipes. Even my baby is enjoying them in her Peaches & Quinoa Breakfast (a recipe which I'll post soon ps.) 

This next recipe is a great breakfast muffin. The yogurt provides a moist and delicious flavor and the peaches provide all the rest. ;) I think you'll love them! They are gluten free but can also be dairy free by simply subbing 2 of the ingredients. The batter also makes a great sweet bread. 

Enjoy! 

(Gluten Free, Can be Dairy Free) 
Created by jalene

Ingredients: 

• 1 cup yogurt (I used Vanilla Coconut Yogurt to make it DF)
• 6 Tbsp butter (use Earth Balance for DF)
• 2 eggs
• 1 large peach, skinned, pitted, and diced (about 1 cup)
• 1/2 tsp almond extract
• 1 & 3/4 cup brown rice flour
• 1/4 cup potato starch
• 2 Tbsp tapioca starch
• 1 tsp xanthan gum
• 1 & 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup brown sugar 
• extra brown sugar to sprinkle on top before baking (optional)

Directions: 

1. Remove the yogurt, butter, and eggs from the fridge and allow them to come to room temperature. Prepare your peach and place it in a bowl with the almond extract. Set aside.
2. Preheat your oven to 325 degrees F and line your muffin pan with liners.
3. Whisk together all of the dry ingredients in a bowl and set aside. 
4. In a mixing bowl combine the butter and brown sugar. Add in the eggs and yogurt. Then add in the dry ingredients and mix until just combined. Fold in the peaches and almond extract. 
5. Pour the batter into your prepared muffin tins. Sprinkle the tops with brown sugar and bake for 20 minutes or until a toothpick comes out clean. (The top should spring back when you lightly touch it.)

This recipe also makes a great sweet bread. Simply line a 5x7 loaf pan with parchment paper, sprinkle about 2 Tbsp of brown sugar on top and bake for about 50 minutes at 325 degrees. (The batter for this recipe makes a little more than 1 5x7 large loaf so I put the extra batter into 5 muffins.)

Is there anything better than a muffin with a little surprise inside? I saw these festive muffins on Pinterest and HAD to have them! I simply converted them to be dairy and gluten free so little Audrey and I could enjoy them. They turned out perfect! I was so pleased. These would be perfect on a fall morning or even as a snack with some apple cider. Yum. 

Now, keep in mind these are muffins not cupcakes so they are less sweet on purpose. The cream cheese will make it all better for you though. Word to the wise... you'll want to allow them to cool unless you enjoy burning your tongue with molten cream cheese! Just saying. ;)

(Gluten Free, Can be Dairy Free)
Adapted by jalene

Yields 12 muffins
Filling Ingredients:

• 4 oz cream cheese (room temperature works best, if using dairy free- use it straight from the fridge)
• 1/4 cup sugar (I use evaporated cane juice sugar)

Well, it's the final countdown! I'm due in 9 days but we'll see when this little precious baby girl wants to come... Until then I'll only be posting 2x a week instead. Hopefully you understand... ;) 

Man, I feel like there's so much more I need to get done before I deliver...like picking a name for example. I'm drawing blanks people! Audrey hasn't been any help either. ;) Her suggestions have been "toothbrush" or "makeup" (of course with her giggles following...). Audrey's name just came to us as soon as we found out she was a girl but for some reason I can't decide on this one! Any suggestions!?!

This next recipe is really fun. It's a healthy way to have a corndog because it's baked and not fried. Kids (and adults) LOVE them! In fact, the first time I made them my nephew and husband practically were besides themselves that there was only a couple per person. I should have double batched it! So word to the wise, if you have a big family, you may want to double or even triple the batch! 

PS- The base of this great recipe is my Cornbread Muffin Recipe- just slightly altered to be more salty than sweet. 

(Gluten Free, Dairy Free, Nitrate Free, Egg Free)
Created by jalene

Ingredients: 

• 1/3 cup almond milk or other alternative
• 1/2 Tbsp apple cider vinegar (I used organic)
• 1/4 cup cornmeal (I used non-GMO)
• 1/4 cup corn flour (I used non-GMO)
• 1/4 cup + 2 Tbsp brown rice flour
• 1/2 tsp sea salt
• 1/8 tsp xanthan gum or guar gum
• 1 tsp baking powder
• 2 Tbsp honey
• 1/4 cup unsweetened applesauce (I used organic)
• 1/4 cup coconut oil
• 3 Nitrate-Free hotdogs, sliced into 1/2 inch rounds

Directions: 

1. Pour the apple cider vinegar into the milk and set aside. (Do not mix.) 
2. Preheat your oven to 325 degrees F and slightly oil the bottom of 10 muffin tins. 
3. Combine all of the dry ingredients to your mixing bowl: cornmeal, corn flour, brown rice flour, salt, xanthan, and baking powder.
4. Add the honey,  applesauce, and coconut oil. Mix until combined then pour in the milk & apple cider mixture slowly. Then stir in the sliced hotdogs. After just combined, quickly spoon 1/4 cup into each prepared muffin tin. (No need to smooth the tops, it will smooth out itself.) Bake for about 20-25 minutes or until they start to golden brown. Allow to cool in pan for 5 minutes. Transfer to a cooling rack or serve right away. Keep leftovers in an airtight container. Stays fresh for about 2-3 days in the fridge.

I have some fun news! We found out finally what we're having... 

and it's a GIRL!

Audrey is super excited. Her auntie asked her about a month before my ultrasound appointment, "Audrey, is your mommy having a girl or a boy?" Audrey quickly replied with "A girl...a boy...and a horse!" 

Ha ha. I hope I don't look that big yet. 

Anyways, we're super excited to be adding another girl to the family! 

Scoreboard: Boys 1, Girls 3. OH YEAH! K, on with our regular scheduled recipe. ;)

So, no matter how hard I try, there always seems to be over ripe bananas on my counter! No joke. They seem to magically transform into that over-ripe stage instantly. I used to fret but now it just gives me more opportunities to create new recipes. 

AND Yummy! I LOVE these next muffins! Now, I'm not much of a nut fan in my food. Don't get me wrong, I love nuts plain but put them in something yummy like a muffin or brownie and it tends to sour the whole experience for me. Weird I know. So when I do use them, I have to hide them from myself! ;) 

I created a great Walnut Streusel that gives a not only the perfect hint of walnut flavor but a yummy topping for an already delicious muffin. Enjoy! This recipe only makes 6 muffins so if you have a big family you may need to double it. They disappear quick!

(Gluten Free, Dairy Free, Soy Free, Contains Walnuts & Eggs)
Created by jalene

Makes 6 muffins 
Streusel Ingredients: 

• 1/4 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1/2 cup gluten free quick oats
• 2 & 1/2 Tbsp COLD Earth Balance Butter Sub

Streusel Directions: 

1. Throw the walnuts, brown sugar, and quick oats into a blendtec or food processor. Pulse a couple of times, so that the walnuts are chopped small. Remove the mixture and place into a small bowl. Cut in with a fork the COLD Earth Balance until it resembles a crumbly mixture. Set aside in the fridge. 

Muffin Ingredients: 

• 3/4 cup gluten free rolled oats or gluten free oat flour
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/8 tsp cinnamon
• 1/2 tsp xanthan gum
• pinch sea salt
• 1 egg
• 1/2 cup mashed banana
• 1/4 cup sugar (I used evaporated cane juice sugar)
• 2 Tbsp olive oil

Muffin Directions: 

1. Preheat an oven to 350 degrees F.  Line 6 cups of a muffin tin and set aside. 
2. In a blendtec or food processor, combine the oats (or oat flour), baking powder, baking soda, cinnamon, xanthan gum, and salt. Blend until a fine floury mixture forms. 
3. Add in the egg, banana, sugar, and olive oil and mix until well combined. Evenly distribute the batter into the 6 cups. Add a HEAPING tablespoon of streusel to the top. 
4. Bake about 25 minutes or until a toothpick comes out clean and the tops begin to lightly brown. 

Have you ever felt guilty eating too many mini-muffins?! I usually start thinking "Man, how many of these darn things have I've eaten already...I should stop!" But with these muffins, it was the first time I didn't hear that little voice! I kept hearing, "Whew! These are so good for you! Have another!" Ha ha.  I secretly LOVE this next recipe! Well, it's not quite the secret anymore I guess. ;) 

They are so packed full of health, it's great! The best part, my little 2 year old ADORED them! I even used them as bribery for her to finish all of her brussels sprouts at dinner! (Which I had to snicker to myself because she would still be getting her veggies as she devoured these babies...ha!)

These muffins could work great in the morning as a quick on-the-go breakfast or even as a after school delight! Enjoy!

(Gluten Free, Dairy Free, Refined Sugar Free)
Adapted by jalene from a recipe by weelicious.com

Makes 30-36 mini muffins
Ingredients: 

• 1 apple (peeled, cored, & finely grated)
• 2 carrots (peeled & finely grated)
• 1/2 cup unsweetened coconut flakes
• 1 & 1/2 cups of gluten free oat flour (you can grind your own from rolled oats too)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 2 large eggs, slightly beaten
• 1 & 1/2 tsp gluten free vanilla extract
• 1/3 cup dairy free milk (I used almond milk)
• 1/4 cup extra virgin olive oil or coconut oil (melted)
• 1/2 cup honey (for kids over 1)

Directions: 

1. Preheat your oven to 350 degrees F. Line about 36 mini-muffin tins with mini-liners. 
2. Combine the grated apple, carrot, and coconut in a large bowl. Mix well. Stir in the oat flour, baking powder, baking soda, and salt until well combined. 
3. In a separate bowl combine the eggs, vanilla, milk, oil, and honey. Slowly add the wet ingredients into the wet and stir to combine. 
4. Fill liners 3/4 of the way full. Bake for 15-18 minutes or until a toothpick inserted in the middle comes out clean and the tops bounce back when slightly touched. 

Excellent served warm! Allow to cool completely before storing in an airtight container. 

So... I know some of you don't want to see another pumpkin until next fall but I seriously eat pumpkin delights year round! I found this recipe in the coupon section of the paper and thought I could adapt that! I simply subbed oat flour for the wheat flour and they were perfect! Super moist, full of flavor, and extremely addicting. 

So whether you have a can of pumpkin left that you need to use up or you're a pumpkin lover like me, you're going to LOVE these! 

(Gluten Free, Dairy Free)
Adapted by jalene from a recipe by Libby's

Makes about 60 mini-muffins
Ingredients: 

• 1 cup gluten free oat flour (you can make your own by blending 1 cup of gluten free rolled oats in a Blendtec)
• 1 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1 cup brown sugar (You can make your own healthier version! Click for my recipe)
• 1/4 cup extra virgin olive oil or coconut oil (melted)
• 1 can (15 oz) Libby's 100% pure pumpkin
• 2 eggs, slightly beaten
• 1 cup gluten free granola (I used one of my recipes, my Pumpkin Pecan Granola is my favorite!)

Directions: 

1. Preheat the oven to 350 degrees F. Line your mini-muffin pan. 
2. Combine the oat flour, pumpkin pie spice, baking soda, baking powder, and salt in a small bowl. Set aside. 
3. In your mixer, beat together the oil and sugar. Add the pumpkin and the eggs. Beat well. Gradually stir in the flour mixture. Spoon the batter into the prepared muffin cups (filling about 2/3 to 3/4 full). 
4. Sprinkle each muffin top with 1/2 tsp of granola. (Press lightly into the batter). 
5. Bake for 15-20 minutes or until a toothpick in the center comes out clean. Cool in the pan for 10 minutes, transfer to wire racks to cool completely. Store leftovers in sealed covered container. 

You can make regular size muffins with this recipe BUT you will have to use a RAW topping instead of a cooked granola. Otherwise the tops will burn. Regular size muffins will take about 35-40 minutes. If you're looking for a great topping try this Almond Oat Streusel  use on my Zucchini Muffins. It's super good! 

Almond Oat Streusel Topping Ingredients:

• 1/2 cup gluten free quick oats
• 1/4 cup sugar or organic evaporated cane juice sugar
• 1/4 cup raw whole almonds or slices
• 2 & 1/2 Tbsp cold butter or Earth Balance Butter Substitute

Directions for the Streusel: 

1. In a food processor combine all the ingredients except for the butter. Mix until it resembles coarse meal. 
2. Pour the coarse meal into a small bowl and cut in the cold butter and blend until crumbly. 

Wew. That title is a mouthful... I wasn't sure what else to call these though! They are such yummy little treats BUT you actually can feel good about eating them. The only flour I used was brown rice and I threw in a little secret ingredient. Want to know what it is?! I'll give you a clue... It's over running my garden... That's right! Zucchini! But just look at those pictures. You can't even see the Zucchini, even if you dissected the suckers and LOOKED HARD for it! So, when those picky eaters want a treat, make these babies, sit back, and snicker to yourself on how they are, in fact, eating their vegetables. ;)

(Gluten Free, Can be Dairy Free)
Adapted by jalene from a recipe by Shanna B.

Ingredients: 

•  1/4 cup butter or Earth Balance butter substitue (see note)
  
• 3/4 cup sugar
• 1 cup finely grated zucchini
• 1 egg
• 1 cup brown rice flour
• 1/4 tsp baking soda
• 2 & 1/2 Tbsp cocoa powder + more for flouring
• 1/4 tsp salt
• 1/2 tsp xanthan gum or guar gum
• gluten free chocolate chips (I used semi-sweet)

My garden is booming with ol' faithful Zucchinis! It seems like zucchini plants could be the best beginner gardener's plant because they just simply grow and grow! Then best part about growing my own veggies: I feel like I'm eating for free! 

And then, as time goes on, and the plants keep producing more and more and more...there's a point where you just have to start getting creative with ways to use up all that zucchini! ;) This next recipe is AMAZING. They even worked as bribery one night for my nieces to eat all of their dinner. Little did they know they were eating zucchini, oatmeal and almonds! 

Zucchini Muffins with Almond Oat Streusel
(Gluten-Free, Can be Dairy-Free) 
Created by jalene

Makes 10-12 muffins 
Muffin Ingredients:

• 1 cup (packed) finely grated zucchini
• 1 egg or 2 egg whites
• 1/2 cup extra virgin olive oil
• 1 tsp vanilla 
• 1/2 tsp sea salt
• 1 & 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 3/4 tsp xanthan gum or guar gum
• 1/2 cup sugar or organic evaporated cane juice sugar
• 1 & 1/2 cup gluten free oats

Streusel Topping Ingredients:

• 1/2 cup gluten free quick oats
• 1/4 cup sugar or organic evaporated cane juice sugar
• 1/4 cup raw whole almonds or slices
• 2 & 1/2 Tbsp cold butter or Earth Balance Butter Substitute

Directions for the Streusel: 

1. In a food processor combine all the ingredients except for the butter. Mix until it resembles coarse meal. 
2. Pour the coarse meal into a small bowl and cut in the cold butter and blend until crumbly.  
3. Use a heaping Tbsp of streusel to top the muffins.

Bake muffins for 20-25 minutes. Muffin should not squish down when you touch the top and a toothpick should come out clean.  

I learned this great tip from my cousin last week. She says she replaces oat flour for wheat flour 1:1 in any regular recipe and she has great results! I admit I was a little skeptical because I have tried some oat flour items and they have turned out too moist or soggy. But, with a little bit of faith, I tried this out with my daughter yesterday... and they were a hit! 

They have an amazing taste (even with a sub of rice milk for regular milk), they pull apart from the muffin paper perfectly, and they stay  moist (but not too moist). I wish I could report how they do on days to follow but we polished all 9 of them off today! Audrey kept asking for "more fuffin!" (which is so cute because she can obviously say the "m" sound in more but apparently not for muffin. ;) So cute. Happy eating!

(Gluten-Free, Can be Dairy-Free)
Adapted by jalene from a recipe by Blendtec

Makes 9 muffins (weird number I know but that's just how it worked out)
Ingredients: 

• 1/2 cup milk (or milk substitute to make it dairy free)
• 1 egg
• 1/2 cup extra virgin olive oil
• 1 cup oat flour (or you can make your own by grinding 1 cup of gluten free oats)
• 1/4 tsp salt
• 1/2 cup organic evaporated cane sugar
• 1 tsp baking powder
• 1/4 tsp xanthan gum or guar gum
• 1/4 cup fresh blueberries

Directions: 

1. Preheat oven to 350 degrees F. 
2. In a Blendtec or food processor, add all of the ingredients except for the blueberries. Blend on low until combined. 
3. You can fold in blueberries at this point or you can wait and add them later to the batter after it's poured into the tins. (I do this because I usually end up with 8 blueberries in 1 muffin and 2 in another.)
4. Line 9 muffin tins with liners. Divide batter evenly among 9 tins. Should be about 2/3 full. 
5. Bake 20-25 minutes or until a toothpick comes out clean. My muffins didn't brown very much on top. 

Saw these muffins on Pinterest and knew I had to make them! They were already almost gluten-free so I tweaked them to make them dairy-free as well. And thanks to the blog on healthyisalwaysbetter they are only around 58 calories per muffin. These are super moist and not too sweet. Hope you enjoy them as much as we did!
 

Double Chocolate Chunk Muffins
(Gluten-Free, Dairy-Free)
Adapted by jalene from healthyisalwaysbetter

Ingredients:

• 1 & 3/4 cup gluten-free oats
• 3 egg whites
• 3/4 cup unsweetened cocoa
  
• 1/2 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1/2 cup plain dairy-free yogurt (I used soy but there is coconut or almond alternatives)
• 1/2 tsp cream of tartar
• 1 & 1/2 tsp baking powder
• 1 & 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup hot water
• 1 cup sugar substitute like Splenda Granular or 1/4 cup + 2 Tbsp Stevia (I used evaporated cane sugar because I was not worried about a little extra calories)
• 1/2 cup gluten-free, dairy-free chocolate chips (or you can use white chocolate or peanut butter)

Directions:

1. Preheat oven to 350 F. Line 2 (12-cup) muffin pans with cupcake liners. Set aside.
   
2. In a blender or food processor, mix all the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
3. Pour mixture into prepared liners. (I filled mine almost to the top because they didn't raise as high as pictured.) Take half the chocolate chips and divide evenly into each of the cupcakes. (I did this because the chocolate chips sink to the bottom of the batter if you add them in before and then all your chips end up in the last couple of cupcakes!)
   
4. Bake for 10 minutes, take the pan out of the oven and divide out the remaining chocolate chips onto the tops. Bake for another 5 to 10 minutes or until a toothpick comes out clean.
   
5. Cool muffins in pan before removing.
   

Makes 24 regular size muffins