Easy Gluten-Free Blueberry Muffins

Makes 15-18 muffins

My family loves a blueberry muffin.  They eat them for breakfast, as an afternoon snack and even for a post dinner treat, so I make sure I make muffins that are healthy enough for breakfast and sweet enough for dessert.  I made these on a snowed-in day when I didn’t have all the ingredients to make my usual blueberry chia seed muffins and they came out light, fluffy and absolutely delicious!  They are a slightly adapted version of Dr. Axe’s Gluten-Free Blueberry muffins.  They’re made with only a few simple ingredients and couldn’t be easier to make! You can view the original recipe here: 
https://draxe.com/recipe/gluten-free-blueberry-muffins/

Ingredients:

• 4 cups almond flour
• 6 eggs
• 1/2-cup honey
• 1-teaspoon vanilla extract
• 1 teaspoon baking soda
• 3 teaspoons baking powder
• 2 teaspoons cinnamon
• Pinch of sea salt
• 10 tablespoons coconut oil or ghee, melted
• 2 cups blueberries (fresh or frozen)

Preparation:

• Preheat oven to 350 degrees.
• In a small saucepan over low-med heat melt the coconut oil or ghee and then allow it to cool for a few minutes.
• Meanwhile in a medium bowl mix the almond flour, baking soda, baking powder, sea salt and cinnamon.
• In another bowl, combine the eggs, honey, vanilla and melted coconut oil or ghee. 
• Pour wet ingredients into the dry and mix well.  Stir the blueberries into the mixture.
• Spoon batter into muffin tins or silicon cups and bake for 25-30 min.  Edges should be just turning brown and firm to the touch. 
• Let cool and enjoy!  
• Store in the refrigerator or freezer and pop in the toaster to warm up for a delicious and healthy breakfast or anytime snack!

Easy Banana Oatmeal Muffins

Makes about 12-15 muffins

One of my wonderful clients introduced me to this super easy recipe with basic ingredients that you can doctor up to tailor to your family's own tastes.  We added some chopped dates and a little bit of maple syrup for extra sweetness along with chocolate chips in some and blueberries in the others.  Feel free to add mix-ins of your choice like walnuts, flaxseeds, chia seeds, dried fruit, dried coconut...the possibilities are endless.

Ingredients:

• 3 Bananas Mashed
• 1 cup Almond Milk
• 2 Eggs
• 1 tbsp Baking Powder
• 3 cups Old Fashioned Oats
• 1 tsp Vanilla Extract

Here are the additional ingredients we added to make these muffins:

• 2 tbsp Maple Syrup (optional)
• 5 Medjool Dates Chopped (optional)
• ¼ cup Dark Chocolate Chips
• ½ cup Blueberries

Preparation:

• Preheat oven to 375 degrees
• Mix the bananas, milk, eggs, baking powder, oats, maple syrup and vanilla together.  Let the mixture sit for a couple of minutes and then add in your desired mix-ins.
• Bake 25-30 minutes.  The edges should be just turning brown and firm to the touch.
• Let cool and enjoy!
• Store in the refrigerator or freezer and pop in the toaster to warm up for a delicious and healthy breakfast or anytime snack!

Delicious Egg Muffins Made 2 Ways

Makes 12 muffins

These egg muffins are the perfect way to start your day but they can easily be eaten for brunch, dinner or as a snack!  They are packed with protein and contain a little bit of almost every nutrient we need. The difference between the two egg muffins is for one I just cracked the egg right in the muffin cup.  These are perfect if you like a more “soft yolk” or a 7 minute egg.  The other one is more like an omelet consistency in which I whisked the eggs first and then poured them into the muffin cups.  My daughter loves the first one and my husband prefers the other.  I love them both!  You can make these muffins at the beginning of the week, store in the fridge or freezer and then just reheat throughout the week!

Ingredients:

• 12 eggs (preferably organic, pasture-raised)
• Coconut oil or ghee
• 12 strips of organic turkey bacon (nitrate free) 
• 8 asparagus spears cut into pieces (or feel free to use any veggie that you like)
• ½ avocado cut into small pieces
• Salt and pepper

Preparation:

• Preheat oven to 400 degrees.  
• Grease 12 muffin cups with coconut oil or ghee or I love these silicon muffin cups. You don't need to grease them and the muffins come out very easily. 
• Cook bacon in frying pan and then lay bacon in each muffin cup, push down or tear into large pieces.
• For “soft egg” crack an egg in each cup.  For omelet style whisk eggs in a bowl first and then pour evenly in each muffin cup.
• Distribute asparagus and avocado pieces throughout each cup.
• Season with salt and pepper.
• Bake for 15 minutes.
• Serve and enjoy!
• Leftovers can be stored in the fridge or freezer and reheated to use throughout the week!

Kid Approved Healthy Oatmeal Granola Bars

Makes 16-18 Bars

These granola bars are packed with healthy ingredients, taste delicious and are beyond easy to make! They are naturally sweetened with banana and applesauce and contain healthy fats from the seeds. Perfect for breakfast, a post-workout snack, or a yummy dessert - you and your family will love them! 

Ingredients:

• 3 cups Rolled Oats (I use gluten-free oats)
• ½ cup Pumpkin Seeds
• ½ cup Sunflower Seeds
• 3 Ripe Bananas
• 1 cup Unsweetened Applesauce
• ½ cup Dried Cranberries
• 1 ½ teaspoon Cinnamon
• 2 tablespoons Flaxseeds
• 1 tablespoon Chia Seeds
• ¼ cup Dark Chocolate Chips (optional)

Preparation:

• Preheat oven to 350 degrees.  Line a 9 x 13 inch baking sheet with parchment paper.
• In a medium bowl mash the bananas and stir in the applesauce until well combined.
• In a separate bowl mix all the dry ingredients.  Stir into the banana mixture until well combined.
• Transfer to the prepared baking dish and press down evenly.
• Bake until bars and golden and are starting to separate from the sides of the pan, about 30-35 minutes.
• Let cool for 15 minutes then cut into bars.  Store in an airtight container in the fridge.
• Enjoy!

Green Sunrise Smoothie Bowl

Makes 2 servings

A smoothie bowl is one of my favorite breakfasts and is super easy to make! Using frozen ingredients and as little liquid as possible gives it a creamy, ice cream-like texture.   This nutritionally dense smoothie is packed with tons of greens and the whole food toppings make it a filling, complete meal!

Ingredients:

SMOOTHIE:

• 1 Frozen Banana
• ¼ Avocado
• 1 cup Frozen Raspberries
• 1 cup Spinach
• ½ cup Frozen Kale stems
• 1-2 Dates (optional – for added sweetness)
• 2 tablespoons Almond Butter
• 1-2 cups unsweetened Almond Milk

TOPPINGS:

• Flaxseed
• Wild blueberries
• Papaya
• Shredded unsweetened coconut
• Walnuts 
• Almonds
• Chia Seeds

Preparation:

• Add all smoothie ingredients to high-powered blender and blend until creamy and smooth.  
• Pour half of your smoothie into a bowl and top with desired toppings!
• Freeze the remainder and the next morning just re-blend the frozen smoothie, pour into smoothie bowl and add your favorite toppings!

Chia Pudding

Serves 1

Despite their tiny size, chia seeds are among the most nutritious foods on the planet.  They’re loaded with fiber, protein, Omega-3 fatty acids and various micronutrients.  My favorite way to eat them is to make a delicious and easy chia pudding.

Ingredients:

• 1 cup Almond Milk
• 1 tablespoon Maple Syrup
• 1 teaspoon Vanilla
• 4 tablespoons Chia Seeds

Optional toppings:

• Chopped Pear or Apple, Berries, Nuts

Preparation:

• Stir together all ingredients and refrigerate for up to 4 hours or overnight.

Oatmeal Perfection

Serves 1

This is one of my favorite ways to start the day!  It’s the perfect combination of protein and healthy fats and it’s loaded with fiber, keeping you full for hours!

Ingredients:

• Steel Cut Oatmeal
• ¼ cup mixed Blueberries and Raspberries
• 1/2 Pear chopped
• 2 tablespoons ground Flaxseed
• 1 tablespoon Chia Seeds
• 2-3 chopped Walnuts
• 1 small handful Almonds
• 1 tablespoon shredded Coconut
• Honey (optional)

Preparation:

• Prepare Oatmeal in saucepan
• Add topping ingredients
• Drizzle with Honey for added sweetness if desired.

Gluten-Free-Blueberry-Chia-Muffins

Makes about 18-20 muffins

These muffins are my family’s favorites!  They are simply delicious and super satisfying while being gluten-free, dairy-free, and sugar-free.  My son and husband love theirs for breakfast while my daughter will have hers for dessert, or as an after-school snack.

This recipe is ever so slightly adapted from my dear friend Sophie Slater’s original recipe.  You can see the original recipe here: http://blog.arogya.net/gluten-free-blueberry-chia-seed-muffins/

Ingredients:

• 3 Cups Almond meal or Flour
• 3 teaspoons Psyllium Husk
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoon Sea Salt
• 4 Eggs
• 2 Mashed Ripe Bananas
• 3 tablespoons Chia Seeds and more to sprinkle on top of muffins
• 4 tablespoons Coconut Oil
• 4 tablespoons Maple Syrup
• 1/2 teaspoon Vanilla Extract
• 1/2 teaspoon Cinnamon
• 9-10 chopped Mejol Dates
• 1 1/2 cups Blueberries
• ½ cup chopped Walnuts (optional)

Preparation:

• Preheat oven to 350 degrees.
• Use Coconut Oil to lightly grease muffin tins or use muffin liners.  If you have silicon baking cups you can skip this step. 
• In large mixing bowl, whisk together almond flour or meal, Psyllium Husk, Baking Soda and Sea Salt.
• Add the 3 tablespoons of Chia Seeds to 1 cup of warm water - let seep for a few minutes.
• In small saucepan over low-med heat melt Coconut Oil.
• In another bowl beat the eggs. Whisk in Coconut Oil, Maple Syrup, Vanilla and Chia Seed mixture. Stir in the mashed Banana, chopped Dates and Blueberries.  Add Walnuts or other nut if you like.
• Slowly pour wet ingredients into the dry and mix well.
• Spoon batter into the muffin tins and sprinkle with Chia Seeds.
• Bake for 30-35 min, until slightly browned on top and a toothpick inserted in center comes out clean.
• Let cool completely in pan on wire rack. Tip to remove muffins from tin: gently run a paring knife around the edge of each cup.
• Enjoy!!!

Gluten-Free Apple Crisp

Serves 6

This apple crisp is so delicious and a favorite with kids.  It’s great for an afterschool snack and can also be eaten as a healthy breakfast!

Ingredients:

Filling:

• 5 Medium Tart Apples 
• 2 tablespoons Coconut Oil or Ghee
• 1 tablespoon Maple Syrup (optional)
• 1 tablespoon Cinnamon
• ¼ teaspoon Ground Nutmeg

For the crumble topping:

• 1 cup gluten-free Oats
• ½ cup Almond Flour
• 1 teaspoon Cinnamon
• ½ teaspoon Nutmeg
• ½ teaspoon Salt
• 2-4 tablespoons Maple Syrup or Honey (depending on how sweet you want it)
• 2-3 tablespoons Almond Milk
• 2 tablespoons Coconut Oil, melted

Preparation:

Prepare the filling:

• Preheat oven to 350 degrees.  Lightly oil an 8x8 or 9x9 baking dish.  
• Core apples and cut into thin slices and place in bowl. 
• Toss apples with cinnamon and nutmeg until thoroughly coated.  Add maple syrup and coconut oil or ghee and toss to coat evenly.  
• Place apple mixture into oiled pan and set aside.

Prepare the crumble topping:

• In a medium bowl combine the oats, almond flour, cinnamon, nutmeg and salt.  
• Add the melted coconut oil, maple syrup and almond milk and mix well until everything is completely coated and the consistency is slightly sticky.  If it’s too liquidy, add a little more flour or oats to soak up the moisture.  If it’s too dry, add a little more milk.  
• Once the crumble is ready, sprinkle evenly over the apple filling
• Bake for 40-50 min, or until top is browned.  Allow to cool for 5-10 minutes before serving.
• Enjoy!

Try experimenting with this recipe by adding dried fruit, nuts, coconut flakes or whatever else you want!