apple cinnamon muffins

Mmm, the tastes and smells of fall!  Autumn is my favorite season for so many reasons and one of them is the delicious & comforting foods of the season.  This muffin is no exception, it’s loaded with chunks of apples, cinnamon and nutmeg goodness.

I always try to tinker with the sugar content to get it as low as possible and still have it taste great (and sweet!).  For this recipe, I used a ½ cup of Stevia in the Raw.  You could also use either:

• ¼ - ½ cup maple syrup (the tastiest option!  It also provides the tenderest crumb)
• ½ cup brown sugar (packed)
• ¼ cup Stevia in the Raw and ¼ cup brown sugar (to mask the stevia taste)

The raisins add some natural sweetness to the muffin too.  Either way, these muffins are a great after school snack or perfect for packing in lunch boxes.

This recipe makes 9 muffins but the recipe can easily be doubled or tripled.

¼ cup butter, melted

½ cup Stevia in the Raw (see notes above)

1 egg

½ cup buttermilk

1 cup gluten free flour (I use Glutino)

½ teaspoon baking powder

½ teaspoon baking soda

2 teaspoon cinnamon

1/8 teaspoon ginger

1/8 teaspoon nutmeg

1 ½ cups apple, chopped (I leave skin on and sometimes add a little more apple)

¼ cup raisins

1.)     Preheat the oven to 375°.  Line 9 muffin tins with baking cup liners.

2.)     Mix together the butter, sugar choice, egg and buttermilk. 

3.)     In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger and nutmeg.

4.)     Combine the wet and dry ingredients until thoroughly combined.  Mix in the apples and raisins.

5.)     Divide the batter into 9 muffin tins.

6.)     Bake for 20 minutes or until toothpick inserted in center comes out clean.

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pumpkin applesauce muffins

Fall is here!  It is my favorite season.  To celebrate, I have been baking these Pumpkin Applesauce Muffins (which may be my kid’s new favorite!).  These moist and scrumptious muffins are super low in sugar, but high in nutritional content with pumpkin, applesauce, cinnamon & fall spices…It’s the perfect treat no matter the season!  These are so good on their own, but if you want to top them with a little something, try pumpkin (pepita) seeds, a light dusting of ground cinnamon, chocolate or white chocolate chips.

1 cup pumpkin puree

½ cup applesauce

¼ cup butter, melted and cooled

2 eggs

½ cup brown sugar, packed

1 Tablespoon maple syrup, optional

1 cup gluten-free all purpose flour (I use Glutino)

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon ginger

1.)    Preheat the oven to 350°.  Line a muffin tin with muffin cups.

2.)    In a mixing bowl, mix together the pumpkin puree, applesauce, melted butter, eggs,    brown sugar and maple syrup.

3.)    Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

4.)    Mix until combined.

5.)    Evenly divide the batter into 12 muffin tins.

6.)    Optional: top with chocolate chips, pumpkin seeds or a light dusting of cinnamon.

7.)    Bake for 18-22 minutes, until toothpick inserted in center comes out clean.

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dark chocolate zucchini brownies

If your garden is bountiful with zucchini, we have got a super tasty & delicious way to use them up!   Try treating your family to these dark chocolate zucchini brownies … tender, delicious and chocolatey brownies that have the added health benefit of zucchini (which are high in fiber, vitamin A, vitamin C and potassium).

We’ve modified this recipe to make it gluten free, but you can use whole wheat or all-purpose flour if you prefer.

1 cup brown rice flour

1/3 cup cocoa powder

1 1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup dark chocolate chips

1/4 cup butter, melted

3/4 cup brown sugar

1 egg

1 teaspoon vanilla extract

1 1/2 cups zucchini, grated

(1.)  Preheat oven to 350 degrees.

(2.)  Line a 9x13 pan with parchment paper (or lightly grease and flour the pan).

(3.)  Combine flour, cocoa, baking soda and salt in a medium bowl.

(4.)  Melt 3/4 cup morsels.  Cool slightly.  Stir in butter, brown sugar, egg and vanilla.  Stir in flour mixture; fold in zucchini.  Spread into prepared pan.  Sprinkle remaining 1/4 cups chocolate chips over top.

(5.)  Bake for 25-30 minutes or until wooden pick inserted in center comes out slightly sticky.  Cool completely in pan on wire rack.  Lift brownies from pan and cut into squares.  Store in airtight container for up to 5 days.

***  We've written several e-cookbooks {all $1.99} that are quick, easy & guaranteed to bring yummy, fun times in the kitchen!  Pull out the spoons, put on your oven mitts and get cooking with one of our cookbooks.  Get them here!  ***

recipe modified & photo courtesy of all recipes!

Cinnamon avocado muffins

A sweet & sneaky (in a healthy & delicious way) to start your day!

Who knew that avocados would be super tasty in baked goods?  Technically they are a fruit, so it only makes sense to add them to baked goods.  Plus with all of their wonderful health benefits (they are loaded with fiber, potassium, Vitamin A and beta carotene), it’s good to sneak them into your meals whenever you can.  Try replacing them in any recipe that calls for sweet potato or banana… just remember that the baked goods will be less sweet (but just as healthy)!

¼ cup of coconut oil (or butter), melted

1/3 cup of honey

1 egg

1 pureed avocado (or mashed sweet potato or banana)

1 cup plain yogurt

2 cups almond flour

1 Tablespoon cinnamon

½ teaspoon baking soda

1 cup of mix-ins (chopped walnuts, unsweetened coconut, mini chocolate chips)

1.)    Preheat oven to 350°. 

2.)    Mix together the coconut oil, honey, egg, avocado and yogurt.  Stir until thoroughly combined.

3.)    Add almond flour, cinnamon and baking soda.  Mix until combined.

4.)    Stir in mix-ins.

5.)    Fill 12-14 grease or muffin-lined cups 2/3rds full.

6.)    Bake for 20-25 minutes.

***  We've written several e-cookbooks {all $1.99} that are quick, easy & guaranteed to bring yummy, fun times in the kitchen!  Pull out the spoons, put on your oven mitts and get cooking with one of our cookbooks.  Get them here!  ***

Pecan Pie Muffins

Rich, buttery, brown sugar deliciousness in a bite!  These decadent little pecan pie muffins are everything that you love about the pie but in a tender mini-muffin.  This recipe is low in sugar and gluten-free… but no one will know it.  It will take you 5 minutes to whip them up and the whole family will love you for baking them.  Even your pickiest eater will love them… at least my super-finicky-little guy did!

2/3 cup butter, melted and cooled

2 eggs

½ teaspoon cinnamon

1 teaspoon vanilla

½ cup brown sugar, packed

½ cup brown rice flour (I use Bob’s Red Mill)

1 cup pecans, chopped

1. Preheat oven to 350°.
2. Generously grease mini muffin tin.
3. In a mixing bowl, mix together melted butter, eggs, cinnamon and vanilla.
4. Add brown sugar and mix until well incorporated.
5. Add the brown rice flour.  Mix until just combined.
6. Add the pecans and stir until evenly incorporated.
7. Fill each muffin cup a little over 2/3rds full.
8. Bake for 17-18 minutes, until golden brown.
9. As soon as muffins come out, flip over and tap pan to remove all of them (they tend to stick to the pan).  Place on a cooling rack.

Makes approximately 30 mini muffins.  Recipe can easily be cut in half.

This recipe is low in sugar, but if you would like it a little sweeter, a couple Tablespoons of maple syrup would be a delicious addition.

***  We've written several e-cookbooks {all $1.99} that are quick, easy & guaranteed to bring yummy, fun times in the kitchen!  Pull out the spoons, put on your oven mitts and get cooking with one of our cookbooks.  Get them here!  ***

sweet (spinach) mini muffins

Shh, don’t tell your little shamrocks that the ‘green’ ingredient is spinach!  Kids will love the muffins because they are sweet & scrumptious!  Parents will love them because they are made with wholesome ingredients like spinach, apple sauce and almond flour.  These mini bites are super moist (thanks to the almond flour) and the perfect combination of healthy and delicious.

I like to throw in some raisins and/or coconut (chopped walnuts would be a good addition too!), but this recipe is perfect as is. 

1 cup fresh spinach, packed

½ cup organic applesauce
1 organic egg
1 teaspoon vanilla
¼ cup maple syrup
2 Tablespoons melted butter
1 ¼ cups almond flour
1 teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon nutmeg

1.      Preheat oven to 350 F.

2.      Place the spinach, applesauce, egg, vanilla, maple syrup and melted butter in a food processor and puree.  Add the almond flour, baking soda, cinnamon and nutmeg.  Pulse until combined.

3.      Drop batter into 24 lined or greased mini muffin tins. 

4.      Bake for 11-12 minutes, until toothpick inserted comes out clean.

Makes approximately 24 mini muffins

We are loving these reusable produce bags!  No more plastic bags :)

coconut chicken nuggets

“YUM!”  That will be the unanimous response from the family once you make these tasty chicken nuggets!  We got this gem of a recipe from Health Bent (a new favorite of ours!).  This recipe is super easy, family-friendly (even your pickiest little eater will munch away) and quick to come together.  Pair it with their Curry Mustard Sauce for more yumminess!

We modified the curry mustard sauce to be a little more kid-friendly for our two little nuggets.

1 pound organic ground chicken

1 egg yolk

1 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 cup + 1/2 cup almond flour

1/2 cup dessicated coconut*

1/2 cup coconut oil

salt & pepper, to taste

1.)  In a bowl, combine 1/4 cup almond flour, 1/2 cup dessicated coconut and salt & pepper.  Mix it with your hands.  In a seperate bowl, combine the ground chicken, 1/2 cup almond flour, onion and garlic powders, egg yolk and salt & pepper.  Mix with your hands until everything has been incorporated.

2.)  In a saute pan, melt the coconut oil on medium heat.

3.)  Take about 2 Tablespoons worth of chicken mixture and in the palm of your hand, roll it in a ball.  Drop it in the almond/coconut mixture and roll around until completely coated.  Repeat with the rest of the chicken.  Place in the saute pan and cook on each side until nice and brown.

Curry Mustard Sauce

1/4 cup mayonnaise

1-2 teaspoons mustard

couple dashes of curry powder

Stir all ingredients together and add more mustard and curry powder as desired.

* Dessicated coconut is dried, finely shredded, unsweetened meat of the coconut.  It's the perfect size to replicate a bread crumb.