Blackberry Banana Muffins

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Easy and moist, Blackberry Banana Muffins

IMG_4009Ingredients
Instructions
  1. Preheat oven to 400 Degrees F
  2. Mix together your eggs, honey, coconut oil, coconut milk, salt and vanilla
  3. Sift together your baking powder and coconut flour and combine with your wet ingredients
  4. Mix your batter well and then fold in your banana and blackberries and mix well until the blackberries continue to get broken into smaller pieces and are spread well throughout
  5. Divide your batter into 11 muffin tins and bake for 20 minutes
  6. EnjoyIMG_4007

Cinnamon Muffin

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If you love cinnamon you will love these moist muffins.

Ingredients:

2.5 cups almond flour
1/4 tsp salt
1/2 tsp baking soda
1.5 tsp cinnamon
2 eggs
1/2 cup refrigerated coconut milk (make sure it’s stirred up)
1/2 cup pure maple syrup

For the glaze:

1 TBSP cinnamon
2 TBSP pure maple syrup
1 TBSP coconut oil
Preheat oven to 325 degrees and line a muffin tin with liners. In a large bowl, combine the dry ingredients. In a separate bowl, combine the eggs, coconut milk and syrup. Add to dry ingredients and stir until combined. Pour into muffin tins and drizzle glaze over each muffin. Bake for 20-25 minutes, until toothpick comes out clean.

School Birthday “treats”

A huge concern of mine is all the “treats” or junk my children are offered at school.  In a classroom of 24 kids with 24 birthdays celebrated in 9 months thats 2.7 birthdays a month. Thats blue frosting, high fructose corn syrup, chemicals, preservatives, sugar, and dyes offered to our kids usually without us knowing. It is also 23 celebrations my children cant participate in. Yes, I’m that parent, my kids say “No Thank You” and watch everyone else  consume the dyes and chemicals. So this past year we tried to set an example to show that birthday celebrations do not need to revolve around the consumption of unhealthy treats. I am also trying to change the way our school handles these celebrations and school rewards, by eliminating “food” as treats and turning to prizes or treats that are not food of any sort. Yes, I could have sent fruit or veggies but I was trying to show that we can celebrate without eating something. These are the 3 treats my younger children took this past school year to celebrate their birthdays.

Lucy took jump ropes for each child in her class. She was turning 11 and was in 5th grade. They cost me $1.00 each. We attached a little poem to each one that read:

Hip Hip Hooray,

It’s Lucy’s birthday!

Lets all jump for joy,

because she got you this cool toy!

Thanks for celebrating her day,

now lets go outside and PLAY!

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Charley was turning 9 and in 2nd grade. Charley took pins. These cost me about $.10 each. 

Thank you for making my birthday out of the world.

Thank you for making my birthday ROCK!

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Finnegan was turning 7 and in 1st grade. He gave everyone tubes of glow sticks. Cost $1.00 each.

Thanks for making my birthday CHEERY and BRIGHT!

IMG_3490My Children did not complain that they weren’t taking cupcakes or cookies. They also told me everyone was really excited to have something to take home. Yes we can all complain about the $1 toys and trinkets that clutter our homes but I would much rather have my house  full of clutter than my children full of poisons and chemicals. We may not be able to change how everyone thinks but we can lead by example and show others their are alternatives.

Homemade Granola Bars

Healthy, yummy granola bars

Healthy, yummy granola bars

The perfect on the go snack everyone loves.

INGREDIENTS:
4 cups old fashioned oats (gluten-free if you prefer)
1/3 cup coconut oil*
1 cup raw honey*
4 teaspoons of pure vanilla extract
1/4 teaspoon of sea salt
1/8 teaspoon of ground cinnamon
1 1/2 cups almonds*, chopped (a food processor works great for this)
1/2 cup cocoa nibs* (optional) – These are unsweetened bits of chopped cocoa that contain no sweeteners or other ingredients.
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I actually use 1 1/2 cups of mixed nuts or what ever I have in the house. I also add shredded coconut and chopped dates. 
DIRECTIONS:
Preheat oven to 350 degrees.
Place oats on an ungreased 11″ x 17″ rimmed baking sheet and toast in the oven for 10 minutes, stirring every three to four minutes.
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Meanwhile, melt honey and oil together in a medium saucepan over medium heat, being careful not to burn it. Remove pan from heat; and add vanilla, salt and cinnamon. Stir until dissolved.
Add toasted oats to the saucepan mixture and toss to coat evenly. Add chopped almonds and stir. Add cocoa nibs (optional) and stir to combine.
Line a smaller (10″ x 15″) rimmed baking sheet with parchment paper. (Tip: Sprinkle the sheet with a few drops of water first to help keep the paper in place.) I have found my pampered chef stone bar pan works best.
Transfer batter to this cookie sheet and gently spread to all edges. Once entire sheet is covered, press batter firmly into the pan. You can use a large spatula or your hands for this step. To prevent the batter from sticking to your hands, wet your hands or place a sheet of parchment or wax paper between your hands and the batter before pressing. Pressing them in is key. I use my flexible cutting board under the spatula is the best.
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Bake 8-10 minutes at 350 degrees. The bars are done when they just begin to turn brown at the edges. Don’t wait too long or they may burn. Bars will be moist and crumbly when removed from the oven, but they come together as they cool. (It may take a few attempts for you to figure out the best amount of time in your own oven.)
Let bars cool completely (about 90 minutes on a cooling rack; longer if you don’t have a cooling rack). Transfer bars and parchment paper to a cutting board and cut into 24 bars.
If you like your bars a little firmer and sweeter, store them in the fridge. They also freeze well for later use; and they can be eaten frozen as well if you forget to thaw them out.
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Most granola bars are loaded with corn syrup, soybean oil, coloring and flavoring, and preservatives. These homemade bars are actually good for you and the perfect on the go snack.

Simple Bread

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It’s hard to say on this one, I made it with egg replace the first time. I likes it. It was very nutty. It was also very dense. The kids enjoyed it as an after school snack. The second time I made it to go with dinner, I used egg so I could not try it. This time my husband was not a huge fan, he said it was too much like the texture of corn bread,  to “grainy”, he does not like corn bread and we all do. Charley loved it but he loves everything! The other kids were ok with it, but not in love. So I guess it’s all a matter of opinion.
I got this recipe from elanaspantry.com she has great breads and muffins, if you are gluten-free I recommend stopping by.

Simple Bread

2 ½ cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
3 eggs
1 tablespoon agave nectar
½ teaspoon apple cider vinegar
In a large bowl, combine almond flour, salt and baking sodaIMG_3450
In a medium bowl, whisk the eggs, then add agave and vinegar
Stir wet ingredients into dry
Scoop batter into a well-greased 6.5 x 4 inch baby loaf pan
Bake at 300° for 45-55 minutes on bottom rack of oven; until a knife comes out clean
Cool and serve
Makes 1 loaf (about 12 slices)
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Carrot Muffins

Gluten-Free (Paleo) Carrot Muffins

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What you will need:

1 1/2 cups blanched almond flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1/2 tablespoon cinnamon, plus more for sprinkling on top
3 eggs
2 tablespoons coconut oil, melted
1 ripe banana, mashed
2 tablespoons maple syrup or honey (optional)
1 1/2 cups carrots, grated
1/2 cup pecans, chopped

Instructions:

Preheat oven to 325 degrees.  Line muffin pan with paper liners.
In a large bowl, combine almond flour, salt, baking soda and cinnamon.IMG_3435
In a separate bowl, mix together eggs, oil, mashed banana, and maple syrup.
Stir carrots and pecans into wet ingredients.
Stir wet ingredients into dry.
Scoop a heaping ¼ cup batter into paper lined muffin pan and sprinkle tops with cinnamon.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool 5 to 10 minutes on wire rack.  And serve and enjoy!

Raspberry Coconut Muffins

I’m not sure where this recipe came from,we have been making them for a few months now. These would also be a great Valentines Day lunch box treat.

Raspberry Coconut Muffins

These light muffins are grain-free, dairy-free, gluten-free and naturally delicious!2013-01-29 22.43.13

Makes 8 muffins

1/2 cup coconut flour

1/2 teaspoon baking soda

1/4 teaspoon salt

4 large eggs

1/3 cup pure maple syrup

1/3 cup unsweetened apple sauce

2 teaspoons pure vanilla extract

2 tablespoons coconut oil, melted (you can also use melted butter)

3/4 cup raspberries (fresh or frozen)

unsweetened shredded coconut, optional

Preheat the oven to 350 degrees. Line 8 cups of a muffin tin with paper liners and spray with non-stick cooking spray; set aside.

In a small bowl, whisk together the coconut flour, baking soda, and salt. Set aside.

In a large bowl, whisk together the eggs, maple syrup, apple sauce, vanilla extract, and coconut oil. Add the dry ingredients to the wet and whisk well until the mixture is thick and without lumps.

Pour 1/8 cup of the batter into each cup. Drop a few raspberries on top of the batter. Pour ~1/8 cup of the batter on top of the raspberries. Next, drop a few more raspberries on top of each muffin and sprinkle with a little of the shredded coconut, if using.

Bake in the preheated oven for approximately 25 minutes, or until the muffins start to turn golden brown.

Allow to cool in the pan for 5 minutes, and then transfer to a wire rack to cool completely. Enjoy!

Strawberry-Lemon Muffins

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Strawberry Love

I had just bought 2 large Costco size containers of strawberries when the local store had a sale on beautiful strawberries that we just couldn’t pass up. I thought I would just freeze them for smoothies but then I reconsidered and set out to make a muffin. I couldn’t find a recipe that was meeting all our diet needs so I combined a few and decided to throw in some lemon. They turned out super moist and delicious! And my kids (once again) proclaimed these as the best yet! Just so you know they say this every time i make a new muffin. LOL They will also make a perfect Valentines treat in their school lunches.

Ingredients

-2 1/4 cups almond flour
-1 teaspoon baking soda
-1/2 teaspoon sea salt
-2 eggs (egg replacer)
-1/4 cup honey (or maple syrup)
-1/4 cup coconut oil
-2 teaspoons vanilla extract
-1 cup of chopped fresh strawberries

-Zest of one small lemon or 1/2 a large lemon

-1/2 teaspoon fresh lemon juice

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Direction:
1. Preheat oven to 350 and line muffin tin
2. Mix together all ingredients in a medium bowl
3. Carefully fold in strawberries
4. Bake for 25-30 minutes or until muffins come out clean with a toothpick
5. Let cool for 10 minutes
6. Enjoy and/or store in fridge

Makes about 6-7 muffins!

Zucchini Apple Spice Muffins

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   This has become a favorite around our house. Again it’s an easy healthy food to grab for a quick breakfast or to put in school lunches.

 I found it on paleomg.com, it refrigerates well and stays super moist!

       Prep time:  10 mins
       Cook time:  20 mins (i have found that i have to cook these a little longer, up to 30 mins)
       Total time:  30 mins
Serves: 9
Ingredients
  • 1 medium zucchini, shredded (about 1 cup worth)
  • 1 apple (I used gala), shredded (less than ½ cup worth)2013-01-14 21.06.06
  • 1 cup almond butter
  • ¼ cup raw honey
  • 2 eggs, whisked
  •  2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ teaspoon baking powder
  • pinch of salt
  1. Preheat oven to 350 degrees.
  2. So you first need to shred your zucchini. Use the shredding attachment on your food processor or take the long and boring route using a cheese grater. Whichever works.
  3. Once your zucchini is shredded, you need to remove the excess liquid. What I did was place a couple paper towels down on the counter, throw the zucchini on top, then place another paper towel on top of the zucchini then squeezed. The more you squeeze, the more liquid will come out. Genius.
  4. Use more paper towels as needed, but be sure to squeeze until the zucchini feels water-less.
  5. Place zucchini in a bowl.
  6. Now shred your apple. I left the skin on the apple and zucchini, but you don’t have to if you’re not a fan.
  7. Toss together your zucchini and apple in your bowl then add the rest of your ingredients and mix well.
  8. Place muffin mix in a greased muffin tin or with muffin liners or silicone muffin liners like I used!
  9. Bake for 15-20 minutes of until your toothpick comes out clean after you poke them!
  10. Top with a bit of coconut butter and you got heaven on your hands.
  11. Makes 9 muffins