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Grain & Gluten Free Peanut Butter Banana Muffins

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These have a great texture, 6 grams of protein and are right at less than 200 cals each. They also satisfy my sweet tooth after a savory meal.

Yeilds 12 muffins

INGREDIENTS:

  • 2 ripe bananas (approx. 1 cup mashed)

  • 2 and 1/4 cup rolled oats

  • 2 eggs

  • 1/2 cup pure maple syrup*

  • 1/2 cup creamy peanut butter**

  • 1 tablespoon vanilla extract

  • 1 teaspoon cinnamon

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4 cup unsweetened vanilla almond milk

  • 1/2 cup dark chocolate chips

DIRECTIONS:

Start by preheating the oven to 375°F then grease a muffin tin or line with silicone liners and set aside.

Combine all of the ingredients (adding wet ingredients first, except chocolate chips) in a blender and blend for about 30 seconds, or until a smooth batter forms. Alternately, use an immersion blender. Add the chocolate chips to the blender and gently stir together by hand. *If the batter is warm from blending, allow it to cool first or the chocolate chips will melt.

Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Place them in the oven and cook for 20 minutes, or until light golden brown. Cooking time may vary depending on your oven. Allow to cool for 10-15 minutes then enjoy! Store leftovers in an airtight container for up to 4 days. We store ours in the fridge for up to 7 days.

*You can probably substitute honey but you might want to use a little less (like 1/3 cup) since it tends to be sweeter than maple syrup.

**I use organic creamy peanut butter for this recipe which is all natural but doesn’t require stirring. I would recommend using something similar since using a very runny or oily natural peanut butter may alter the texture.

You could also substitute almond butter or sunflower butter if desired. If you use sunflower butter, please note that it will turn the muffins green.

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Grain & Gluten Free Cinnamon Sugar Muffins

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While I’m a huge fan of the double chocolate muffins these are easily my second favorite and my husband’s favorite. I often end up baking both types of muffins for the week because these are so good.

Muffin Ingredients

  • 1/2 cup coconut flour

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 4 eggs

  • 1/3 cup unsweetened almond or coconut milk (If using coconut milk, use the kind in a carton.)

  • 1/3 cup honey or maple syrup

Cinnamon Topping Ingredients

  • 2 tablespoons ground cinnamon

  • 4 tablespoons honey or maple syrup

  • 2 tablespoons unsalted butter, melted (or use ghee or coconut oil)

  • 1/4 cup chopped walnuts (optional; or other nut)

Combine all the ingredients in a bowl and whisk until well-blended. I use a mixer or immersion hand blender with the whisk attachment most of the time.

 Method

  1. Preheat your oven to 350°F

  2. Prepare a baking pan with muffin liners. I love the silicone type!

  3. For the muffins, combine coconut flour, baking soda, and salt and blend well.

  4. Add the eggs, milk, and honey to the dry mixture and blend well by hand, or use a mixer or food processor. Let the batter sit for a few minutes while you make the topping to allow the coconut flour to absorb the moisture.

  5. Fill muffin liners about 1/4 of the way with batter.

  6. Spoon about a teaspoon or two of topping over each muffin and then top off each muffin with more batter, about 3/4 of the way filled.

  7. Drizzle the remaining topping over each muffin and use a toothpick, fork, or spoon to blend the topping into the batter. Be careful not to over mix so that it incorporates into the base batter.

  8. Bake for about 24 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

  9. Cool and enjoy! Store for a few days at room temperature (covered), seal and store in the refrigerator for a few weeks, or seal and freeze for a few months. I keep ours in fridge as soon as they are cooled from baking.

Servings 8

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Grain & Gluten Free Double Chocolate Muffins

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Fluffy, moist, grain free paleo chocolate muffins made with coconut flour! These are incredibly delicious -- no one will be able to tell that they're better for you.

INGREDIENTS

  • 1/4 cup creamy no sugar added almond butter (I like Bare Barney Butter!)

  • 2 tablespoons coconut oil (If solid, melt &cool first but if already soft you do not need to melt)

  • 1/2 cup coconut sugar

  • 1 tablespoon vanilla extract

  • 2 eggs

  • 1 cup unsweetened almond milk

  • 1/2 cup coconut flour

  • 2 teaspoons baking powder

  • 1/3 cup high-quality unsweetened cocoa powder

  • 1/3 cup chocolate chips

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Line 12 cup muffin pan with cupcake liners (I love the silicone ones!) and generously spray the inside of each liner with nonstick cooking spray. If using the silicone liners, the spray is NOT necessary.

  2. Add almond butter, coconut oil, coconut sugar and vanilla to the bowl of an electric mixer and mix on medium speed until well combined. Slowly add in eggs, one at a time; beat again for one minute until batter is smooth and creamy. Pour in almond milk and mix on low speed until combined.

  3. In a small bowl whisk together coconut flour, baking powder and cocoa powder. Slowly add dry ingredients to wet ingredients and mix on low speed until batter is smooth and creamy. Fold in chocolate chips with a wooden spoon. Use a large cookie scoop to disperse batter evenly into prepared pan. Bake for 18-20 minutes or until toothpick comes out clean with a few crumbs attached. Cool for 5 minutes then immediately transfer to a wire rack to finish cooling.

NOTES

Nutrition without chocolate chips: 125 calories, 7g fat, 13.8g carbs, 3.1g fiber, 8.8g sugar, 3.5g protein

If you aren't paleo, feel free to use peanut butter. You can use any nut butter of your choice, just make sure that it is all natural (no oil or sugar added).

Instead of coconut sugar, you can use maple syrup. If you do use maple syrup, I would suggest adding a tablespoon or two or of extra coconut flour.

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Vegetable Egg Muffins - Version 1

These make breakfast on the go just that much faster. Could I get something similar on my way to work at that popular coffee stop that everyone loves? Sure. However, since I'm not 100% sure that there aren't any preservatives or extra ingredients, I'd much rather make up a batch of these on a Sunday afternoon for the week ahead.

Prep Time: 10 Mins Cook Time: 15-20 Mins Yields: 6 servings, 2 muffins each

Ingredients 1 dozen eggs 3 green onions, chopped 1 medium red bell pepper, diced 10 oz fresh baby spinach, finely chopped Salt, to taste Pepper, to taste Mrs. Dash Garlic Blend, to taste

Directions

  1. Preheat oven to 375°F. Spray 12 well muffin tin with non stick cooking spray or line with paper baking cups. I find that using the silicone baking cups works best after several trial runs.
  2. Crack all eggs into a large bowl. Whisk until eggs are all blended. Add green onions, bell pepper, spinach, and seasonings. Whisk to blend together.
  3. Pour into muffin tins, wells will be quite full. Bake for 15-20 minutes until a toothpick inserted into center comes out clean.

21 Day Fix Equivalents 1 Red 1 Green

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