How is it Thanksgiving next week? These past 7-8 weeks have been a blur of newborn cuddles, feedings and changing diapers while staring at the cutest little face. Immediately prior to having the little guy, I felt like I had an eternity at home with him, but now it feels like it's been the blink of an eye and we're almost 2/3 through my leave. Time flies!
There is an understandable immense amount of focus on the turkey dinner recipes floating around out there with less than one week until the big day, but this week's recipe is more about breakfast on the day of or on the day after, which is even better, because who wants to cook on the morning after Thanksgiving?
I'm still learning more about using grain free flours, but these muffins came out soft and yummy with almond flour. I've learned the hard way that it is essential to wait until they cool before removing them from the baking pan AND make sure that you generously prep said pan with non-stick cooking spray or your oil of choice to ensure these delicious muffins easily remove from the pan.
Give this recipe a try this weekend and freeze these muffins to be ready for Black Friday morning with a hot cup of coffee after your midnight shopping spree or a slower morning after the big turkey day. Happy Thanksgiving everyone!
Grain Free Pumpkin Chocolate Chip Muffins
(makes 1 dozen)
-3/4 cup applesauce
-1/2 cup sugar
-1/2 cup brown sugar
-1 tsp vanilla extract
-2 1/2 cups almond flour (not almond meal)
-2 tsp baking powder
-1/2 tsp salt
-1 tbs cinnamon (or more/less if you prefer)
-1 tsp pumpkin pie spice
-1/2 cup-1 cup chocolate chips, depending on your preference
Pre-heat your oven to 350 degrees and generously use non-stick cooking spray to prepare your muffin tin. Add muffin liners if you prefer in addition to prepping the muffin tin. In a large bowl, mix together the applesauce, sugars, eggs and vanilla extract until well combined. In a separate bowl, mix together the almond flour, baking powder, salt, cinnamon and pumpkin pie spice. Add the dry ingredients to the wet ingredients and mix thoroughly. Fold in the chocolate chips. Scoop the batter into the muffin tin and bake at 350 degrees for approximately 30 minutes or until an inserted toothpick comes out clean.
Allow to cool in the pan completely- this is important. Use a sharp knife to loosen the cooled muffins from the tin and enjoy! Happy Thanksgiving to you and your families.
I'm very motivated to create chocolate recipes that can double as quality nutrition and I think I'm onto a little something with this recipe. This recipe packs the nutrition power house of sweet potatoes along with some peanut butter for a soft, rich brownie that could double as a cake dessert too as it isn't overly dense and fudgy. Although I enjoyed my brownie plain this weekend, I think it would be to die for layered and topped with a coconut whipped cream and banana slices. Instead of conventional sugar, this recipe only uses maple syrup to keep the refined sugar count to a minimum too so I may even grab one of these for breakfast one morning this week. Annnddd....to top it all off, I made these super quick in my Vitamix. Blender Brownies for the win!
I hope that the weather is more spring like wherever you are because we. are. still. getting. snow. here. Enough. Seriously.
I hope you enjoy the brownies!
Grain Free Chocolate Peanut Butter Brownies
(makes approximately 12 small brownies)
-1 cup mashed, baked sweet potato
-1/3 cup maple syrup
-1/2 cup peanut butter
-1/3 cup organic raw cacao powder
-1/4 cup coconut flour
-1 tsp baking powder
-1/2 tsp salt
Pre-heat oven to 350 degrees. Place all ingredients in a high powered blender with the wet ingredients first. Blend until a thick batter forms. Line an 8x8 inch square baking dish with parchment paper. Pour the batter onto the parchment paper and use a rubber spatula to smooth and spread the batter evenly around the pan. Bake for 20-25 minutes until a toothpick inserted to the middle of the pan comes out clean. Remove from the oven and allow to cool completely before lifting the parchment paper out of the dish and slicing the brownies.
The internet world told me that we recently had National Muffin Day! Who doesn't love muffins? I don't think anything jazzes up breakfast quite like a muffin and the infamous Seinfeld "Muffin Top" episode is an all time classic that spoke some real hard truths because you can't split a muffin with someone by slicing it horizontally and giving someone the muffin bottom. That. Is. Just. Wrong.
The down side to muffins is that they can be a dangerous breakfast and clock in more calories, sugars and processed fats than a donut. This is one of the biggest reasons that I love to make our own at home so I can control the ingredients, enjoy the house smelling like fresh baked muffins, and savor one as soon as it's cool enough to eat. Today's recipe lightens things up by using a grain free coconut flour. I experiment with different types of flours regularly and grain free baking is an art and science that I'm still trying to improve upon. I am a Whole 30 graduate and although I never planned to eat completely grain free for life, I do clearly remember that I felt amazing when I finished the 30 day program and I don't feel as vibrant when my diet has too much regular flour.
This week's recipe is absent of grains but still full of taste. I hope you enjoy them and I would love to hear any of your grain free baking tips or ideas!
Grain Free Blueberry Muffins
(makes 8 muffins)
-1/2 cup coconut flour
-2 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-1-3 tsp cinnamon, depending on your preference
-1 individual container plain greek yogurt
-1 ripe mashed banana
-3 TBS coconut sugar
-1/2 cup coconut almond milk
-1 tsp vanilla extract
-1 1/2 cups fresh or frozen blueberries
Pre-heat the oven to 400 degrees. Mix wet and dry ingredients (except the blueberries) in separate bowls. Add wet ingredients to dry ingredients and mix thoroughly. Let sit for a few minutes to allow the coconut flour to absorb the liquids and thicken. Fold in the blueberries and scoop into a greased muffin tin (I use an ice cream scooper) and bake for approximately 22 minutes. It's very important to let these cool completely before removing them or they will easily break apart. Enjoy!
wife, mom, faith, fitness, yoga, baking and constantly cleaning my kitchen.