DEEP CHOCOLATE + BANANA MUFFINS WITH CHOCOLATE CHUNKS & RASPBERRIES

These are very brownie-like, dense, and delicious!! Made them as part of my postpartum food prep & froze 2 whole batches to enjoy after baby!

Preheat oven to 350°F

In a blender, add:
2 local pasture raised eggs
3 ripe bananas
1/3 c milk of choice (I used flax)
10-20 drops of vanilla stevia
1 t vanilla extract
1/4 t sea salt
-blend until smooth.

In a large bowl, mix:
2 c tigernut flour (almond or GF flour work too)
1/2 c organic cacao powder
2 t baking powder

Mix well, then pour in liquid and mix to combine. Stir in 1/2 c chopped cacao paste or healthy chocolate chips and scoop into a muffin pan that is greased or lined. Sprinkle tops with crushed freeze dried raspberries (fresh would be delicious too!) and bake for 25-30 minutes. Cool before removing from pan & store leftovers in fridge or freezer. 

grain-free apple streusel muffins

 

Okkkk these are actually one of the yummiest things I think I’ve made in a long time. I could easily eat 3 a day!

So moist and perfectly sweet, yet perfectly healthy enough to enjoy any time of the day!

You’ll need:

3 eggs

1 finely grated organic apple

2 c tigernut flour (almond or gluten free flour works too)

1 T lemon juice

1/4 c 100% pure maple syrup (lakanto syrup to keep these low sugar)

2 T melted organic vanilla bean ghee

1/2 t baking soda

1/2 t sea salt

1 t cinnamon

Preheat oven to 350°F. In a large bowl, whisk eggs well. Add apple, lemon juice, maple syrup, and ghee and whisk to combine, then add the rest of the ingredients and mix well.

Streusel:

1/2 c sliced tigernuts (or gluten free rolled oats)

3 T room temp vanilla bean ghee

Dash of cinnamon + sea salt

1/4 c organic coconut sugar or monk fruit

Mix all ingredients until combined (use hands if needed).

Line a 12 muffin tin with paper liners and add batter, then a spoonful of streusel to top. Bake for 20-25 minutes & cool before eating.

Store in fridge up to 4 days.

gingerbread-flax muffins with homemade dairy free eggnog

Missing the holidays yet??

Made some healthy gingerbread-flax muffins with homemade dairy free eggnog and yeahhhh still hits the spot mid-Jan!

Both these recipes are a must. Easy to make and nourishing for body + soul!

GINGERBREAD MUFFINS

(Technically these are keto but mostly just healthy and easily digested! Also egg free!)

Preheat oven to 375°F and line a 12 cup muffin tin with paper liners.

In a mixing bowl, add:

1.5 c unsweetened nut milk of choice

40 drops of organic vanilla stevia

1/4 c melted organic coconut oil or vanilla bean ghee

1 c freshly ground flax seeds

2 t vanilla extract

-mix well and set aside for 10 minutes to allow the flax to gel up.

In a separate bowl, mix:

1 c vital proteins vanilla collagen creamer (or your fav vanilla protein powder)

1 c coconut flour

1 T organic ginger powder

1 T organic cinnamon

1/2 t nutmeg

1/2 t cloves

1/2 t allspice

1/4 t sea salt

-mix well, then mix in wet ingredients until combined well (oh and I stirred in 1/2 c organic cacao chips cause chocolate makes everything better??). Scoop evenly into 12 muffin wells (option to sprinkle the tops with chopped pecans & coconut sugar!), and bake 35-40 minutes until a knife comes out clean and the tops are firm to the touch. Cool completely.

EGGNOG

(Dairy free but sooo creamy and delicious you wouldn’t even know it. Also a high protein/no sugar snack!)

3 c organic unsweetened non-dairy milk of choice

1 c raw organic pecans

1/4 c vital proteins vanilla collagen creamer (or your favorite vanilla protein powder)

1 t vanilla extract

1 t ground nutmeg

1/4 t cinnamon

Pinch of sea salt

Vanilla stevia drops to desired sweetness

-add all ingredients to a blender and blend on high until very smooth. Serve chilled or gently heated on the stove to a toasty treat!

Healthy classic chocolate chip (+ “oatmeal” chocolate chip) cookies

Because it’s what we needed just before the holidays (:

Egg free + vegan + easy. I made one batch regular & added 1 c sliced tigernuts to the other (you could also add 1 c gf rolled oats instead) and danggg they turned out good. Served with ice cold homemade nut milk.

You’ll need:
2 c organic sprouted buckwheat flour (or 2 c blanched almond flour + 1/4 c arrowroot powder to keep them grain free)
1 t baking powder
1/4 t sea salt
1 t vanilla
8 T pure maple syrup (or lakanto maple syrup to keep these sugar-free)
2 T coconut oil, melted
1/4 c coconut milk (+ more if needed)
1/2 c chopped cacao paste or healthy chocolate chips of choice (I added a little more than this…cause chocolate)

How to:

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, combine dry ingredients well, then whisk in melted coconut oil and syrup. Mix in milk & vanilla until combined well (adding a bit more milk if it is too dry). Fold in chocolate chips.

Roll into 12-16 balls and place on cookie sheet, flattening lightly into a cookie shape. Bake 12-15 minutes until golden.

Pumpkin Chocolate Chunk Loaf With (dairy free) Cream Cheese Frosting

Are we sick of pumpkin things yet? This is all the goodness of a pumpkin dessert without the junk + sugar!

Preheat oven to 350°F.

In a large bowl, mix:
1/2 c coconut flour
1/2 c tigernut flour
1/2 c primal kitchen vanilla collagen protein or just ingredients pumpkin spice protein
1/2 t sea salt
1/2 t baking soda
1/2 t baking powder
1 t cinnamon
1 t pumpkin pie spice (optional)

-mix well. 

In a blender add:
3 organic local eggs
1 t vanilla
1/2 c melted grass fed ghee, butter, or coconut oil
3/4 c organic pumpkin purée

-blend until smooth. Add to dry mixture and mix well.
Optional: stir in 1/2 c chopped cacao paste or healthy chocolate chips.
-smooth evenly into a greased + lined bread pan and bake for 35-45 minutes until top is golden brown and a toothpick inserted into center comes out clean.

Frosting:
Beat together the following:
4 oz organic cream cheese (DF if needed. I used & love the miyokos brand which is organic and just cashews, coconut, and cultures), room temp
2 T organic vanilla bean ghee, melted
6 T primal kitchen vanilla collagen creamer
Pinch of sea salt

-spread evenly on top of chilled loaf and store in fridge. 

protein-packed pumpkin chocolate chunk cookies with caramel cream cheese frosting

Easy. Moist. Dense. Nutritious!

You’ll want to double these.

Preheat oven to 325°F

In a large bowl:

1 c pumpkin spice protein powder (i like just ingredients brand)
1/2 c tigernut flour
1/4 c coconut flour
1/2 t baking soda
1/4 t sea salt
1 t pumpkin pie spice (optional if you like it extra spiced!)

-mix-

In a separate bowl, mix:

2 T melted organic ghee or coconut oil
1/4 c mesquite powder
20 drops of vanilla stevia
3 local organic eggs
3/4 c organic pumpkin purée

-mix well and then mix into dry ingredients well. Option to stir in 1/2 c chopped cacao paste or healthy chocolate chips.
-evenly space about 1” apart on a parchment-lined cookie sheet and bake for 16-20 minutes. Cool completely.

Frosting:
4 oz organic cream cheese, DF cream cheese, or I used coconut cult’s vanilla toffee coconut yogurt-yum!!
1/4 c mesquite powder
1 t vanilla extract

-whip together with a hand mixer until fluffy and spoon onto cooled cookies.

*store extra cookies in fridge or freezer.

Healthy Banana Bread

Made this two weeks in a row because we ate it so fast! It’s moist, dense, and so satisfying. Plus it comes together quickly.

The high protein & fiber balance out the sugar hit that you’ll typically get with traditional banana bread…and it’s every bit as delicious! 

Preheat oven to 350°F.

In a large bowl, mix:
1/2 c coconut flour
1/2 c tigernut flour
1/2 c primal kitchen vanilla collagen protein
1/2 t sea salt
1/2 t baking soda
1/2 t baking powder

In a blender add:
2 ripe bananas
4 organic local eggs
1 t vanilla
1/2 c mesquite powder
1/2 c melted grass fed ghee, butter, or coconut oil

-blend until smooth. Add to dry mixture and mix well.
Optional: stir in 1/2 c chopped cacao paste or healthy chocolate chips.
-pour into a greased + lined bread pan and bake for 35-45 minutes until top is golden brown and a toothpick inserted into center comes out clean. We’ve been eating it warm with vanilla bean ghee & coconut yogurt. Yum!