Wow – It’s been almost a month since I have been on here! I guess that’s what happens when life gets moving fast!! Our gluten free girls group met again last week and yet again, we had a great time meeting new members and talking about everything gluten free! We met at Everyday Joe’s a local coffee shop in Old Town Fort Collins. They sell great coffee and just started offering Nunna the Gluten’s baked goods! We also tied in a muffin swap to our monthly meeting (obviously my idea if you know anything about my muffin addiction). Everybody brought 6-12 muffins of  a certain kind, and everyone got to take home a whole assortment of gluten-free delights! It was a great way to try new recipes and see what everyone else loves to eat! This post is going to be a long one, because I’m going to post MOST of the recipes that we got to try out. It was cool to see all of the different gluten free blogs that we all have found and use as recipe resources. Try out these recipes and check out these other gluten free blogs for more resources and delicious recipes! Pumpkin was a super popular flavor – I guess we’re all into fall here in Colorado!


These next 3 recipes are from Karina’s Kitchen (the gluten free goddess):


Pumpkin Chai Bread with Cranberries Recipe

Preheat your oven to 350 degrees F. Lightly oil the bottom of a standard bread loaf pan or 8×10 baking pan and dust with gluten-free flour.

Combine in a large bowl:

1 cup canned pumpkin
1/2 cup light olive oil
1 cup packed organic light brown sugar- or 1/2 to 2/3 cup raw agave nectar, to taste
2 teaspoons bourbon vanilla extract
Ener-G Egg Replacer for 2 eggs made with warm water
1/3 to 1/2 cup apple juice, cider, or orange juice (start with less, add more as needed)

Whisk together in a separate bowl:

1 1/2 cups gluten-free flour blend (I used buckwheat/sorghum/tapioca starch)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon allspice or cardamom
1/2 teaspoon ginger
1/2 teaspoon ground cloves or more ginger

Add the dry ingredients into the pumpkin mixture and stir until smooth. If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time, to thicken the batter.

Add-In Options:

3/4 cup chopped fresh cranberries
1/2 cup chopped pecans or walnuts
1/2 cup golden or dark raisins (I used dark but wished I’d had golden)
1/2 cup vegan gluten-free soy-free chocolate chips- if you like pumpkin + chocolate

Pour the batter into the prepared loaf or baking pan and bake in the center of a preheated oven for 50 minutes to an hour, until the loaf is firm, a bit crusty, and a wooden pick inserted into the center emerges clean. (This recipe was made into muffins by pouring into muffin tins and baking for a shorter period of time.)

Cool on a wire rack.

Read more:


Pumpkin Corn Muffins Recipe

3 large organic free-range eggs or Ener-G Egg Replacer for two eggs
1/2 cup olive oil
3/4 cup pumpkin puree
3/4 cup organic light brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon Pumpkin Pie Spice
1 cup organic stone ground cornmeal
1 cup Pamela’s Ultimate Baking Mix or gluten-free pancake and baking mix
1 teaspoon baking powder
1/2 teaspoon sea salt

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper cups.

In a large mixing bowl, whisk the eggs till frothy, and add the oil; whisk to combine. Add the pumpkin puree and whisk well. Add the brown sugar, vanilla extract, cinnamon, and Pumpkin Pie Spice and whisk to combine.

In a separate mixing bowl whisk together the cornmeal, Pamela’s Ultimate Baking Mix, baking powder, and sea salt.

Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter. Drop the batter by spoonfuls into the twelve muffin cups.

Bake on a center rack in the preheated oven for about 20 minutes or so, until the muffins are firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the muffins are done. [Remember, Dear Reader, I bake at high altitude, so please use your own tried-and-true guidelines for baking times.]

Place the muffin pan on a wire to cool a bit- maybe five minutes- then remove the muffins from the tin and place them on the wire rack to continue cooling.

Serve warm.

Store leftover muffins (wrapped and bagged) in the freezer. Thaw and reheat by toasting or grilling.

Makes twelve muffins.

Read more:


Big Banana Muffins Recipe
We put mini chocolate chips in our jumbo muffins. For two reasons. First because I like using the word mini and jumbo in the same sentence. Second. I like chocolate with my banana. What can I say?

Preheat your oven to 375 degrees F. Lightly grease a 6-muffin jumbo muffin pan and dust with a whisker of rice or sorghum flour.

Combine in a large bowl:

3 very ripe medium bananas, peeled, mashed (about 1 cup)
1/4 cup light olive or safflower oil
1 cup organic light brown sugar
2 teaspoons bourbon vanilla extract
Ener-G Egg Replacer for 1 egg mixed with warm water or use 1 organic happy egg

Whisk together in a separate bowl:

1 cup sorghum flour
1/2 cup potato starch
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons xanthan gum
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Add the dry ingredients into the banana mixture and beat or stir until smooth. If the batter looks too thick and dry, add some non-dairy milk such as vanilla hemp or rice milk, a tablespoon at a time, until the batter is smooth- but thicker than cake batter.

Add in options:

1/2 cup mini chocolate chips
1/2 cup chopped walnuts or pecans
1/2 cup dried fruit- cherries, cranberries, or blueberries

Mix in your choice of add-in.

Spoon the batter into the prepared muffin cups and bake in the center of a preheated oven for about 20 to 25 minutes or so (a wooden pick inserted into the center should emerge clean). (If you cheat and use a smaller pan with 12 cups, check sooner- after 15 to 18 minutes.)

Cool the muffins briefly in the pan, on a wire rack; then turn them out of the pan to keep them from getting soggy; continue to cool on a wire rack or serve warm.

Wrap leftover muffins; bag and freeze for easy on-the-go treats. Reheat briefly in a microwave, if you wish. You know, to melt the chocolate just a little.

This recipe is blissfully gluten-free, dairy-free, egg-free, soy-free, and rice-free.

Read more:


This next muffin recipe was found on Spunky Coconut’s blog – there are some great recipes on this site, and a great use of coconut, one of my favorite foods! These muffins were super sweet and moist!


Banana Chocolate Chip Muffins

2 mashed bananas
4 beaten eggs
1/2 cup honey
3 tbs liquified coconut oil or ghee
1/2 tsp sea salt
1 tsp cinnamon
1/2 cup coconut flour, sifted
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup chopped walnuts
1/2 cup mini chocolate chips
Bake at 350 degrees for 24 minutes


Here’s another PUMPKIN muffin recipe. This was found at . I had never heard of Better Batter and Kathleen told us all about it, and I loved how it worked in this recipe. Perfect consistency and delicious pumpkin flavor!!


Pumpkin Spice Muffins

1 1/2 cups Better Batter Flour

1 tsp. baking powder

2 cups pureed pumpkin (pure pumpkin – no added spice)

1/3 cup vegetable oil

2 large eggs

3 tsp pumpkin pie spice (cinnamon, nutmeg, ginger and cloves)

1 1/4 cups sugar

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

Preheat oven to 350 degrees. Whisk the pumpkin, oil, eggs, pie spice, sugar, baking soda and salt until smooth. In a separate bowl, whisk together the flour and baking powder. Then add the flour mixture to the pumpkin mixture and whisk until just combined.


The batter will be thick. Line a muffin pan with cupcake liners and spray with cooking spray. Drop in a spoonful of batter and smooth the top. Sprinkle with cinnamon and sugar then bake for 25-30 minutes.


The other 2 kinds of muffins we got to try were from purchased GF baking mixes. These both turned out great as well and are an easier way to whip something up quickly!

 This lemon cake mix from Dowd and Rogers was poured in muffin tins for cupcakes/muffins. They were very moist and lemony! I would love this with some vanilla frosting on top!!!






The dessert muffin for everyone was a super delicious brownie muffin! Marissa used Betty Crocker’s Gluten Free brownie mix and just made them into muffins! Crispy on the outside, chewy on the inside…delish!







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