MUFFINS – They Aren’t Just For Breakfast Anymore!

I have found that it makes my life easier in the morning if I make up a batch or two of muffins on the weekend!  I don’t have to rush in the morning making eggs or omelets or bacon.  Justin can run in the kitchen in the morning and stick him a few muffins in the microwave and add some butter, apple butter, apple sauce, or jam on top.  And he LOVES them!

This leads me to my heading for today’s post – MUFFINS – They Aren’t Just For Breakfast Anymore!  Justin likes the muffins so much he is asking for them for a snack when he gets home from school and before bed.  That is why I say it’s good to mix up a batch or TWO.  They go fast! 

I have found a few recipes that I have found to be easy to mix up and taste great too!  I make them in cupcake holders sprayed lightly with olive oil spray Pam.  Let us know how your child likes them!  I have added the recipes in order of Justin’s favorite!  Hope you enjoy!


3 Tablespoons butter, melted

¼ cup honey

2 eggs, beaten

2 extra-ripe bananas, mashed

¾ teaspoon baking soda

¼ teaspoon salt

3 cups blanched almond flour

1 cup walnuts, chopped

In a mixing bowl, thoroughly stir together all ingredients, adding the almond flour and chopped walnuts last.  Scoop into lightly greased paper cupcake liners, filling each cup ¾ full.  Bake at preheated 310 degrees for approx. 20-25 minutes.


4 eggs, beaten

3 cups almond flour

½ cup honey

¾ cup apple sauce

½ tsp. baking soda

½ tsp. white vinegar

¼ tsp. salt

1 ½ cups frozen blueberries

Beat eggs.  Add all ingredients except blueberries.  Stir.  Add blueberries and stir gently.  Bake at 350 degrees in lightly oiled paper cupcake cups until golden brown.


½ cup melted butter

¼ cup unsweetened applesauce

¼ cup honey

1 cup nut flour

2 eggs

¼ teaspoon baking soda

1 teaspoon vanilla

1 large peeled apple, diced (recommend red delicious)

Cinnamon to taste

Preheat oven to 325 degrees.  Mix melted butter and applesauce. Mix in remaining ingredients except apple and cinnamon.  Stir in diced apple.  Pour batter into lined muffin pan lighted sprayed with olive oil and sprinkle top with cinnamon.  Bake for 23 minutes or until tops are light brown.


2 thoughts on “MUFFINS – They Aren’t Just For Breakfast Anymore!

  1. Paige,
    My kids are being raised Catholic and take communion at church. Any idea or information about eating the “host” each Sunday being SCD Safe? Have you run
    across this with anyone yet?


    • I found this recipe. I know you can’t use nut flour, so I recommend trying coconut flour (*1/3 cup coconut flour = 1 cup nut flour)

      by Nancy

      almond flour
      grated goat cheese
      salt (optional)

      Use equal parts finely ground almond flour and finely grated goat cheese, plus a little salt if desired.
      Mix ingredients with hands in a bowl til dough forms and stays together well.
      Roll out between two sheets of wax paper to about 1/8 inch thickness.
      Turn over carefully onto baking sheet, removing wax paper.
      I like to use parchment paper on my baking sheet.
      Bake til done (about 15-20 minutes).
      Watch closely so they don’t burn.
      Break into crackers.

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