Okay, here is our favorite muffin recipe. We use this for breakfast, snacks, and desserts. From all of the eggs it has alot of protein. From the pureed fruit or squash it has some nutrients. You can change around the fruit/squash you use, and try adding various spices like cinnamon, ginger, and nutmeg. We haven't had a bad batch yet! And if you want to save dirty dishes, you can mix it all up in a blender (if you do this blend the liquids, then add the dry ingredients and blend them as well).
2 Tablespoons milk
2 Tablespoons butter
3 Tablespoons molasses
1/4 Cup applesauce or some fruit/squash puree
1/3 Cup buckwheat flour
1/3 Cup white rice flour (this is found in the mexican isle in my grocery store; if you use Bob's Red Mill flours you want the sweet white rice flour)
1/4 Cup nut flour (optional) (this can be almond flour, hazelnut flour, or pecan flour)
1/4 teaspoon baking soda
1/2 teaspoon salt
Blend the eggs, milk, and molasses in a bowl. In other bowl mix the dry ingredients and add them to the egg mixture. Lastly melt the butter and mix it in. Pour into mini muffin tins and bake at 400 degrees Farenheit for 15 minutes (we found the muffins tended to stick to the tin if we used regular sized muffin tins).