Delicious, dairy and gluten-free muffins that even your children will love! If you have picky eaters, these muffins will be a great way to get some fruit and veggies into your little peanuts and maybe even the men in your life;).
Breakfast is one of the hardest meals for me to plan for, yet it should be the most important. My issue is that half the time I am running late and when I don’t have time to make a smoothie, I end up grabbing a piece of fruit and am starving an hour later. These muffins are full of fiber (to keep you feeling full longer) and nutritional ingredients for sustainable energy. They also freeze well so double the batch and keep them for last minute healthy breakfast treats.
This recipe was adapted from The Healthy Gluten-Free Life.
- ¾ cup brown rice flour
- ¼ cup teff flour
- ½ cup potato starch
- ½ cup tapioca starch
- ½ tsp xanthan gum
- 1 Tbsp cinnamon
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup raw organic honey
- ½ cup coconut oil
- ¼ cup packed organic brown sugar
- 1 Tbsp pure vanilla extract
- ½ organic, unsweetened applesauce
- ¾ cup warm water
- ¼ shredded organic coconut
- ½ cup chopped walnuts (optional)
- 1 large apple, chopped
- 1 large carrot, grated
- ½ cup organic raisins
*All flours can be found at most health food stores – I use Bob’s Red Mill.
Preheat oven to 350 degrees.
Whisk dry ingredients together, set aside.
In a stand mixer, blend honey, oil, and brown sugar together until combined. Add vanilla and applesauce, mix well. Slowly add dry ingredients to the wet, mix on low. Add warm water until the dough is moist and thick but still able to be poured into muffin pans. Fold in coconut, walnuts, apples, carrots and raisins.
Bake in oven for about 25 minutes or until golden brown. Let cool and enjoy!
Please allow me to proclaim my love for the NutriBullet!
For the longest time I’ve been saving up to get a really fancy blender (ie. Vitamix, Ninja, etc.) but as many of us know they are quite expensive. I recently became aware of the NutriBullet from reading reviews and hearing others talk about it so I decided to cave and buy it. So happy I did! It’s super easy to use, quick to clean and most importantly it does the job while also being quiet while the rest of the family sleeps in the morning! I couldn’t ask for a better product for the low price of $80 (when you buy from bed bath and beyond and use a 20% off coupon). I’ve been using it almost every morning to make delicious green smoothies! I typically throw in either spinach or kale, carrots, frozen fruit such as blueberries and a few strawberries, 1/2 cup of Greek yogurt for the protein, acai powder and flax seed for the added nutritional benefits. It’s delicious, keeps me full and is an excellent way to get your fruits and vegetables in in the morning! When you buy your NutriBullet it will come with an excellent resource guide with smoothie/drink recipes for you to reference as well.
It’s an awesome investment for your health!
For additional information regarding juicing vs. blending, please see this post here.
Cheers to Mindful, Healthy Living!
One of my most challenging meals to plan for is breakfast. I often find myself reaching for the most convenient breakfast meal and often times it’s the least healthiest option. Ideally, I would like to start my day with some vegetables, protein and lean carbohydrates so I’ve been doing some research and adapted this recipe from a Paleo recipe. I found this recipe to be easy to prepare, nutritional, filling, easy to reheat throughout the week and most importantly tasty! I added in the Applegate Chicken Sausage for added taste and protein. This can certainly be omitted for a vegetarian dish.
Here are the details 🙂
Prep Time: 20 minutes
Cook Time: 35 minutes
• 8 eggs + 2 egg whites
• 2 medium sized carrots – shredded
• 1 medium to large sized zucchini – shredded and squeezed with a cheese cloth or paper towel to remove excess water
• ½ teaspoon rosemary
• ½ teaspoon sea salt
• ½ tablespoon of soft organic butter to coat the pan
• 2 Applegate Farms Apple Chicken Sausage (optional and can be found at Trader Joes) – Cooked and Thinly Sliced
Shred the carrots and zucchini and set aside. In a medium sized bowl, mix well the eggs and egg whites and add the rosemary and salt. Add the shredded carrots, zucchini and chicken sausage. Mix well.
Preheat the oven to 375 degrees. Coat a 9” x 12” pan with butter and add the egg mixture. Bake for approximately 30-35 minutes or until the edges are golden brown.
Quick, Easy and Delicious!
Cheers to Mindful, Healthy Living!