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.
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!
How is it already the day after Thanksgiving? I feel like fall flew by and the holiday season arrived so much more quickly than last year. We had a wonderful Thanksgiving with family from near and far. It was an evening full of great food, amazing company, singing, dancing and then more dessert. I'm incredibly grateful.
Today's recipe brings you an easy, lighter and healthier muffin recipe to use up the cranberry sauce that's just sitting in your fridge in one of the many tupperware containers in there this week. The recipe doesn't have any refined sugar and I used all oatmeal instead of regular flour so they may be a welcome whole grain breakfast after a holiday weekend of splurging. The orange brings a bright flavor that combines nicely with the tart cranberries. I made the whole recipe from start to finish in my Vitamix, which was a splurge on myself a few years ago due to a compelling QVC deal of the day, so required time and dishes are minimal. I absolutely love this blender. I use it all.the.time. I mostly use it for shakes and smoothies. I also ran it all the time to make baby food a couple of years ago, but I'm starting to use it more for baking too these days.
Cranberry Orange Oatmeal Muffins
(makes 12 servings)
Ingredients for Blender
-1 cup Greek yogurt
-3/4 cup maple syrup
-1 tsp orange extract
-zest of 1 small orange (I used a Halotop Cutie)
-3 cups oatmeal
-1 tsp baking powder
-1/4 tsp salt
-1 TBS cinnamon (you can use less or more depending on your preference)
12 TBS cranberry sauce (I made my cranberry sauce this year by combining 2 cups of orange juice, 3/4 cup of maple syrup and 4 cups of fresh cranberries. Bring to a boil and then lower the heat and simmer while stirring frequently until the cranberries pop and the sauce thickens. This recipe is simple but you can't walk away from the stove (I know from experience!). Keep stirring!
Optional Crumb Topping
-2/3 cup oatmeal
-2 TBS butter
-2 TBS maple syrup
- 1 tsp cinnamon
Pre-heat oven to 350 degrees. Place the ingredients in the blender in the order listed. Secure the top and insert the tamper. Turn the Vitamix on low and use the tamper to help mix the ingredients. Increase the speed of the Vitamix and continue to use the tamper until all ingredients are mixed thoroughly into a batter. Using a small cookie scoop, scoop a small amount of batter into each of the muffin cups of a pre-greased or lined muffin tin. Add 1 TBS of cranberry sauce on top of the batter in each muffin tin and then pour the remaining batter over the cranberry sauce in each muffin cup.
For the crumb topping, place the oatmeal, butter, maple syrup and cinnamon in a bowl and use a fork to mix and cut it all together. Sprinkle a small amount of topping on top of each muffin.
Bake the muffins in a 350 degree oven for approximately 20 minutes (check by using a toothpick to see if it is cooked all the way as oven times may vary). Allow to cool in the muffin tin for 15 minutes and then place the muffins on a wire rack to cool further. Enjoy the muffins and the very few dishes you will need to do after this recipe!
Have a wonderful and peaceful holiday weekend!
wife, mom, faith, fitness, yoga, baking and constantly cleaning my kitchen.