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Naomi was my helper today to make (okay, create) these muffins. We all were in the mood for muffins, but I didn’t have any pureed vegetables, apple sauce, pear sauce, or bananas. I usually like to include one of those for moisture and flavor. So we rustled up some coconut milk instead. The batch turned [...]

Up until last week, we were still able to purchase local, organic Asian pears for one dollar per pound. But last year’s crop is at its end because the pears, while firm and tasty, are brown on the inside. Since we still had about 10 pounds left, I cleaned, cored and pureed the remaining pears. [...]

I’ve been playing around with my agave-sweetened muffins for awhile now to make them fruit-sweetened. We are using less and less agave these days and turning toward fruit for sweetening. These muffins are sweetened with date sugar and applesauce. This makes a BIG batch — can easily be halved. I like to make it big [...]

Haniya, in a sweet and unassuming way, has been asking and asking and asking me to redo the Banana-Carob Muffins into a gluten-free snack, so we did that this morning. She helped me.
Banana-Carob Muffins, gluten-free

1/4 cup flax seed meal
1/4 cup filtered water
1/2 cup raw carob powder
1/2 cup grapeseed oil
3/4 cup raw agave syrup
3 to [...]

Today we’ll be making Pumpkin Muffins for the Baking Week at the T2CHK Message Board. This is a variation of the Sweet Potato Muffins, using pumpkin puree for the sweet potato puree. (Also see the gluten-free variation.)
Here are a couple of things to keep in mind:
*If you would like to use eggs, use about 2 [...]