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!
I recently tried Kodiak Cakes Protein Pancake mix on my quest for a weekend pancake breakfast that would also pack a protein punch and I loved them! My head started spinning over what other tasty treats I may be able to create from this so I began to play around with the fall favorite pumpkin, my favorite chocolate and some more protein from my go-to Chobani Greek yogurt. The result was a fudgy muffin to pair with my morning coffee. Give these a whirl and let me know what you think!
-1 cup Chobani Plain Greek Yogurt
-1 cup Pumpkin Puree
-1 tsp vanilla extract
-3/4 cup coconut sugar
-1/2 cup sugar
-1 1/2 cups Kodiak Cakes Protein Pancake Mix
-1/2 cup unsweetened cocoa
-1 TBS cinnamon
-1 tsp pumpkin pie spice
Pre-heat over to 350 degrees. Mix wet ingredients with a mixer. Add in sweetener and continue mixing. Mix together dry ingredients. Add dry to wet ingredients and mix. Spray a muffin tray with non-stick cooking spray and use an ice cream scooper to scoop out batter into 12 muffins. Optional: top each muffin with 3 chocolate chips of choice (I used the fall limited edition of pumpkin spice chips). Bake for approximately 27 minutes or until toothpick comes out clean. Cool & enjoy!
These clock in at about 165 calories per muffin so they won't break the calorie bank!
wife, mom, faith, fitness, yoga, baking and constantly cleaning my kitchen.