A Muffin A Month

A Muffin A Month
12 delicious, nutritious, and totally customizable muffin recipes that your entire family will enjoy!
A thank you eBook from Jennifer at Hybrid Rasta Mama
Copyright 2013 | Jennifer Saleem, Hybrid Rasta Mama All Rights Reserved A Muffin A Month is a free eBook provided to individuals who subscribe to my newsletter. Please note that all images, text, design and layouts in this eBook are copyright protected under the Federal Copyright Law and are the sole property of Hybrid Rasta Mama (Jennifer Saleem). No form of reproduction of these images and photographs, including downloading, copying or saving of digital image files is authorized without the express written consent of Jennifer Saleem (Hybrid Rasta Mama). To request permission to reprint information from this book, please email jennifer@hybridrastamama.com. You can follow my writings at Hybrid Rasta Mama several ways: Subscribe to the Hybrid Rasta Mama Newsletter Subscribe to Hybrid Rasta Mama via RSS Like Hybrid Rasta Mama on FaceBook Follow Hybrid Rasta Mama on Twitter Follow Hybrid Rasta Mama on Pinterest Follow Hybrid Rasta Mama on Networked Blogs
The information included in this book is for educational purposes only.
Other books by Hybrid Rasta Mama: Cooking With Coconut Oil Coconut Oil For Your Skin Nourishing Your Body From The Outside In
All contents Copyright 2013 by Jennifer Saleem (Hybrid Rasta Mama). All rights reserved.
Contents
Introduction ......................................................................................... 4 Carob Orange (January) ........................................................................ 5 Mocha Almond (February)...................................................................... 6 Banana Peanut Butter Muffins (March) .................................................... 7 Rice Delights (April) .............................................................................. 8 Banana Coconut Muffins (May) ............................................................... 9 Rhubarb Cinnamon (June) ................................................................... 10 Coconut Muffins (July)......................................................................... 11 Banana Carrot Muffins (August)............................................................ 12 Apple and Oats (September) ................................................................ 13 Pumpkin Muffins (October) .................................................................. 14 Cornmeal Sage (November) ................................................................. 15 Rum and Raisin (December) ................................................................ 16 What Coconut Oil Do I Use, Love, and Recommend? ............................... 17
Introduction
I love a good nutrient dense muffin that can serve as an energizing breakfast, an on-the-go lunch, a no-fuss snack or a before-bed snack. Over the years I have amassed a collection of experimental recipes for muffin-type baked goods. Muffins are probably my favorite baked good to create, tinker with, and of course eat! I am presenting you with 12 muffin recipes that I particularly enjoy as a thank you for subscribing to my newsletter. I have provided a range of flours that you can choose to use in each recipe. I did not specifically include a gluten free baking mix but typically, you can substitute this on a one-to-one ratio with all-purpose flour. I do not advocate for the use of all-purchase flour. It is void of nutrients and can in fact cause health issues. However, I do realize that not everyone has made the switch to using an alternative flour. Therefore, I have included it in this eBook. If you choose to use almond flour, please make sure that it is indeed almond flour and NOT almond meal. These create two very difference textures, especially in baked good. Blanched almond flour has always been the most successful for me in baked goods. I also have noticed that different brands of almond flour can act differently in a recipe. You may need to add a tiny bit of additional almond flour to these recipes depending on the brand you use. If you use coconut flour in any of the recipes, you may need to adjust the amount of liquid and/or eggs. Because coconut flour is incredibly dense you want to make sure you are using 3 eggs per cup of coconut flour and approximately cup of liquid total. To make these recipes simpler, I did not increase liquids or eggs. If you use coconut flour in these recipes, please be sure to add additional eggs if necessary. Also, if you overcorrect with your additional liquids, you can easily add in additional coconut flour one tablespoon full at a time. Personally, I mix everything together as it is written in the recipe and then go back and make any ingredient adjustments. It always turns out better adding things in on the back end! Enjoy!
Carob Orange (January)

Ingredients 1 whole orange 2 eggs cup raw, organic sugar cup raw honey cup coconut oil, melted 1 cup milk of choice 2 teaspoons vanilla Flour (options are 2 cups all-purpose flour OR 1 cup all-purpose and 1 cup whole wheat OR 2 cups almond flour OR cup coconut flour) cup carob powder 1 tablespoon aluminum free baking powder teaspoon baking soda teaspoon sea salt teaspoon ground ginger cup chopped walnuts or pecans (optimal) Directions 1. Preheat oven to 400 degrees F. 2. In a food processor or blender, puree the orange, skin and all. 3. In a large bowl combine the pureed orange, eggs, sugar, honey, coconut oil, milk, and vanilla. 4. Mix well. 5. In a smaller bowl, combine the flour (sift first if using coconut flour), carob powder, baking powder, baking soda, salt, ginger and nuts. 6. Mix well making sure that there are no lumps. 7. Slowly add the dry mixture to the wet mixture in the larger bowl, stirring as you go. Alternatively, you can use a mixer. 8. Pour into muffin cups and bake for 20-25 minutes. 9. Remove from pan and cool on rack. Makes 14
Mocha Almond (February)

Ingredients 2 teaspoons instant coffee dissolved in 1 tablespoon hot water 1 egg cup coconut oil, melted 1 cup milk of choice 1 teaspoon vanilla 1 teaspoon orange extract Flour (options are 1 cups all-purpose flour OR cup all-purpose and cup whole wheat OR 1 cups almond flour OR cup + 1 tablespoon coconut flour) cup raw, organic sugar 2 tablespoons cocoa powder 1 teaspoon aluminum free baking powder teaspoon baking soda teaspoon sea salt cup chopped or slivered almonds Directions 1. Preheat oven to 400 degrees F. 2. In a large bowl combine the coffee, eggs, coconut oil, milk, vanilla, and orange extract. 3. Mix well. 4. In a smaller bowl, combine the flour (sift first if using coconut flour), sugar, cocoa, baking powder, baking soda, salt, and almonds. 5. Mix well making sure that there are no lumps. 6. Slowly add the dry mixture to the wet mixture in the larger bowl, stirring as you go. Alternatively, you can use a mixer. 7. Pour into muffin cups and bake for approximately 20 25 minutes. 8. Remove from pan and cool on rack.
Makes 10-12
Banana Peanut Butter Muffins (March)

Ingredients 2 eggs - cup of raw honey (I like mine less sweet and only use cup) cup coconut oil, melted 1 cup mashed banana cup smooth or crunchy peanut butter (or another nut/seed butter) 2 teaspoons vanilla Flour (options are 1 cups all-purpose flour OR cup all-purpose and cup whole wheat OR 1 cups almond flour OR cup + 1 tablespoon coconut flour) 1 tablespoon aluminum free baking powder teaspoon baking soda teaspoon sea salt Directions 1. Preheat oven to 400 degrees F. 2. In a large bowl combine the eggs, honey, coconut oil, banana, peanut butter, and vanilla. 3. Mix well. 4. In a smaller bowl, combine the flour (sift first if using coconut flour), baking powder, baking soda and salt. 5. Mix well making sure that there are no lumps. 6. Slowly add the dry mixture to the wet mixture in the larger bowl, stirring as you go. Alternatively, you can use a mixer. 7. Pour into muffin cups and bake for approximately 20 25 minutes. 8. Remove from pan and cool on rack. Makes 10-12
Rice Delights (April)

Ingredients 1 egg cup raw honey 2 tablespoons coconut oil, melted cup milk of choice 2 teaspoons vanilla 1 cup cooked white rice, lightly packed Flour (options are 1 cup all-purpose flour OR cup all-purpose and cup whole wheat OR 1 cup almond flour OR cup coconut flour) 1 tablespoon aluminum free baking powder teaspoon baking soda teaspoon sea salt 2 teaspoons cinnamon (optional) Directions 1. Preheat oven to 400 degrees F. 2. In a large bowl combine the eggs, honey, coconut oil, milk, vanilla, and rice. 3. Mix well. 4. In a smaller bowl, combine the flour (sift first if using coconut flour), baking powder, baking soda, salt, and cinnamon. 5. Mix well making sure that there are no lumps. 6. Slowly add the dry mixture to the wet mixture in the larger bowl, stirring as you go. Alternatively, you can use a mixer. 7. Pour into muffin cups and bake for 15-20 minutes. 8. Remove from pan and cool on rack. Makes 12
Banana Coconut Muffins (May)

Ingredients 1 egg - cup of raw honey (I like mine less sweet and only use cup) cup coconut oil, melted cup buttermilk or yogurt (you can use coconut milk yogurt) cup mashed banana 2 teaspoons vanilla 1 cup flaked or shredded coconut Flour (options are 1 cups all-purpose flour OR cup all-purpose and cup whole wheat OR 1 cups almond flour OR cup + 1 tablespoon coconut flour) 1 teaspoons aluminum free baking powder 1 teaspoon baking soda teaspoon sea salt teaspoon ground nutmeg Pinch of ground cloves Directions 1. Preheat oven to 400 degrees F. 2. In a large bowl combine the eggs, honey, coconut oil, buttermilk/yogurt, banana, vanilla, and coconut. 3. Mix well. 4. In a smaller bowl, combine the flour (sift first if using coconut flour), baking powder, baking soda, salt, nutmeg and cloves. 5. Mix well making sure that there are no lumps. 6. Slowly add the dry mixture to the wet mixture in the larger bowl, stirring as you go. Alternatively, you can use a mixer. 7. Pour into muffin cups and bake for approximately 20 25 minutes. 8. Remove from pan and cool on rack. Makes 12
Rhubarb Cinnamon (June)

Ingredients 2 eggs cup 1 cup raw honey cup coconut oil, melted cup plain yogurt 2 teaspoons vanilla 1 cups chopped, fresh rhubarb, lightly packed Flour (options are 2 cups all-purpose flour OR 1 cup all-purpose and 1 cup whole wheat OR 2 cups almond flour OR cup coconut flour) 2 teaspoons aluminum free baking powder teaspoon baking soda teaspoon sea salt teaspoon ground cinnamon Directions 1. Preheat oven to 400 degrees F. 2. In a large bowl combine the eggs, honey, coconut oil, yogurt, vanilla, and rhubarb. 3. Mix well. 4. In a smaller bowl, combine the flour (sift first if using coconut flour), baking powder, baking soda, salt, and cinnamon. 5. Mix well making sure that there are no lumps. 6. Slowly add the dry mixture to the wet mixture in the larger bowl, stirring as you go. Alternatively, you can use a mixer. 7. Pour into muffin cups and bake for 25-30 minutes. 8. Remove from pan and cool on rack. Makes 12
Coconut Muffins (July)

Ingredients 2 eggs - cup of raw honey (I like mine less sweet and only use cup) cup coconut oil, melted cup milk of choice 2 teaspoons grated lemon rind 1 cups flaked coconut Flour (options are 1 cups all-purpose flour OR cup all-purpose and cup whole wheat OR 1 cups almond flour OR cup + 1 tablespoon coconut flour) 1 teaspoons aluminum free baking powder teaspoon baking soda teaspoon sea salt Directions 1. Preheat oven to 400 degrees F. 2. In a large bowl combine the eggs, honey, coconut oil, milk, lemon rind and coconut. 3. Mix well. 4. In a smaller bowl, combine the flour (sift first if using coconut flour), baking powder, baking soda, and salt. 5. Mix well making sure that there are no lumps. 6. Slowly add the dry mixture to the wet mixture in the larger bowl, stirring as you go. Alternatively, you can use a mixer. 7. Pour into muffin cups and bake for approximately 20 25 minutes. 8. Remove from pan and cool on rack. Makes 14
Banana Carrot Muffins (August)

Ingredients 2 eggs - cup of raw honey (I like mine less sweet and only use cup) cup coconut oil, melted cup buttermilk 1 cup grated carrot cup mashed banana 2 teaspoons vanilla cup raisins (optional) Flour (options are 1 cups all-purpose flour OR cup all-purpose and cup whole wheat OR 1 cups almond flour OR cup + 1 tablespoon coconut flour) 2 teaspoons aluminum free baking powder 1 teaspoon baking soda teaspoon sea salt teaspoon ground nutmeg Pinch of ground cloves Directions 1. Preheat oven to 400 degrees F. 2. In a large bowl combine the eggs, honey, coconut oil, buttermilk, carrot, banana raisins, and vanilla. 3. Mix well. 4. In a smaller bowl, combine the flour (sift first if using coconut flour), baking powder, baking soda, salt, nutmeg and cloves. 5. Mix well making sure that there are no lumps. 6. Slowly add the dry mixture to the wet mixture in the larger bowl, stirring as you go. Alternatively, you can use a mixer. 7. Pour into muffin cups and bake for approximately 20 minutes. 8. Remove from pan and cool on rack. Makes 12
Apple and Oats (September)

Ingredients 2 eggs 3 tablespoons raw honey cup coconut oil, melted 1 cup milk of choice 1 cup gluten-free or regular rolled oats 2 cups chopped apple (I like gala or fugi apples) cup raisins 2 teaspoons vanilla Flour (options are 2 cups all-purpose flour OR 1 cup all-purpose and 1 cup whole wheat OR 2 cups almond flour OR cup coconut flour) 1 tablespoon aluminum free baking powder teaspoon baking soda teaspoon sea salt 1 teaspoon ground cinnamon Directions 1. Preheat oven to 400 degrees F. 2. In a large bowl combine the eggs, honey, coconut oil, milk, oats, apples, raisins, and vanilla. 3. Mix well. 4. In a smaller bowl, combine the flour (sift first if using coconut flour), baking powder, baking soda, salt, and cinnamon. 5. Mix well making sure that there are no lumps. 6. Slowly add the dry mixture to the wet mixture in the larger bowl, stirring as you go. You want to fold the mixture together gently which is why I do not suggest using a stand mixture for this. 7. Pour into muffin cups and bake for 20-25 minutes. 8. Remove from pan and cool on rack. Makes 14
Pumpkin Muffins (October)

Ingredients 1 egg cup raw honey cup coconut oil, melted cup milk of choice cup pumpkin puree 2 teaspoons vanilla cup raisins Flour (options are 2 cups all-purpose flour OR 1 cup all-purpose and 1 cup whole wheat OR 2 cups almond flour OR cup coconut flour) 2 teaspoons aluminum free baking powder teaspoon baking soda teaspoon sea salt teaspoon ground cinnamon teaspoon ground nutmeg teaspoons ground ginger Directions 1. Preheat oven to 400 degrees F. 2. In a large bowl combine the eggs, honey, coconut oil, pumpkin puree, raisins, and vanilla. 3. Mix well. 4. In a smaller bowl, combine the flour (sift first if using coconut flour), baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. 5. Mix well making sure that there are no lumps. 6. Slowly add the dry mixture to the wet mixture in the larger bowl, stirring as you go. Alternatively, you can use a mixer. 7. Pour into muffin cups and bake for 20-25 minutes. 8. Remove from pan and cool on rack. Makes 12
Cornmeal Sage (November)

Ingredients 1 cups GMO free cornmeal 2 cups buttermilk 3 eggs 1 tablespoon raw honey cup coconut oil, melted 1 tablespoon fresh or dried sage Flour (options are 1 cups all-purpose flour OR cup all-purpose and cup whole wheat OR 1 cups almond flour OR cup + 1 tablespoon coconut flour) 1 tablespoon aluminum free baking powder 1 teaspoon baking soda 1 teaspoon sea salt Directions 1. Preheat oven to 400 degrees F. 2. Mix together the cornmeal and buttermilk and allow to soak for 1-15 minutes. 3. In a large bowl combine the eggs, honey, coconut oil, and sage. 4. Mix well. 5. In a smaller bowl, combine the flour (sift first if using coconut flour), baking powder, baking soda, and salt. 6. Mix well making sure that there are no lumps. 7. Slowly add the dry mixture to the wet mixture in the larger bowl, stirring as you go. Alternatively, you can use a mixer. 8. Pour into muffin cups and bake for 20-25 minutes. 9. Remove from pan and cool on rack. Makes 12
Rum and Raisin (December)

Ingredients 1 egg cup raw honey cup coconut oil, melted cup milk of choice cup light rum cup raisins 2 teaspoons vanilla Flour (options are 1 cups all-purpose flour OR 1 cup all-purpose and cup whole wheat OR 1 cups almond flour OR cup + 2 tablespoons coconut flour) 1 teaspoons aluminum free baking powder teaspoon baking soda teaspoon sea salt teaspoon ground nutmeg Directions 1. Preheat oven to 400 degrees F. 2. In a large bowl combine the eggs, honey, coconut oil, milk, light run, raisins, and vanilla. 3. Mix well. 4. In a smaller bowl, combine the flour (sift first if using coconut flour), baking powder, baking soda, salt, and nutmeg. 5. Mix well making sure that there are no lumps. 6. Slowly add the dry mixture to the wet mixture in the larger bowl, stirring as you go. Alternatively, you can use a mixer. 7. Pour into muffin cups and bake for 20-25 minutes. 8. Remove from pan and cool on rack. Makes 8-10
What Coconut Oil Do I Use, Love, and Recommend?

I have vetted over a dozen different brands of coconut oil and while there are other brands that are good my two favorites are:
Tropical Traditions This was the first coconut oil I ever tried and I knew immediately that it was an incredible oil. Aside from the fact that Tropical Traditions offers one of the highest quality coconut oils available, there are a whole host of reasons why you should do business with them. Plus they offer 3 different kinds of coconut oil (Gold Label Coconut Oil, Green Label Coconut Oil, and Expeller Pressed Coconut Oil) so you can always have a variety available in your home for the various uses;
Barleans Another company that offers one of the highest quality coconut oils available, there are a whole host of reasons why you should do business with Barleans. Not only is this my favorite coconut oil to eat straight off the spoon, it is the coconut oil that my daughter literally begs for!

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A Muffin A Month

The information included in this book is for educational purposes only.

Carob Orange (January)

Mocha Almond (February)

Banana Peanut Butter Muffins (March)

Rice Delights (April)

Banana Coconut Muffins (May)

Rhubarb Cinnamon (June)

Coconut Muffins (July)

Banana Carrot Muffins (August)

Apple and Oats (September)

Pumpkin Muffins (October)

Cornmeal Sage (November)

Rum and Raisin (December)

What Coconut Oil Do I Use, Love, and Recommend?

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