Pumpkin Pie Muffins

Submitted by: Pam

Ingredients

1 1/2 c. almond flour, organic
1/4 tsp. sea salt, unrefined and pure
1/2 tsp. baking soda, pure
1 tsp. cinnamon, ground, organic
1/4 tsp. nutmeg, organic
1/4 tsp. ginger, ground, organic
1 pinch clove, ground, organic
2 tbs. coconut oil, raw, extra-virgin, organic
1/2 c. maple syrup, pure, organic
2 egg, omega-3, cage-free, organic
1 c. pumpkin puree, 100% pure, canned, organic

Directions

Preheat oven to 350°F. Line 8 cups of a muffin pan with liners. In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger, and cloves. With a mixer blend coconut oil, maple syrup, eggs, and pumpkin until smooth. Stir wet ingredients into dry ingredients. Spoon batter into paper liners, dividing evenly between 8 cups. Bake for 40-45 minutes. Let cool before serving.

Blueberry Muffins

Submitted by: Sarah Rogers

Ingredients

2.5 c. almond meal, organic
3 egg, omega-3, cage-free, organic
1 tbs. lemon zest, from fresh, organic lemons
0.5 c. honey, raw, unfiltered, organic
0.5 tsp. baking powder, organic, gluten & aluminum-free
0.5 tsp. sea salt, unrefined and pure
1 tbs. vanilla extract, organic
1 c. blueberries, frozen, organic

Directions

Preheat oven to 300°F. Line muffin tin (makes about 10-12 standard size muffins). In a bowl, mix all of the ingredients except for the blueberries. If using fresh blueberries fold in once everything is combined. If using frozen blueberries, rinse first and then fold in. Fill liners 3/4 of the way full with the batter. Bake for 30-40 minutes. Let cool and remove from pan.

Strawberry Shortcake Muffins

 

Submitted by: Coach Taryn

Ingredients

2.5 c. oats, whole, dry, organic
1 c. yogurt, greek, plain, full-fat, plain, organic
2 egg, omega-3, cage-free, organic
0.75 c. coconut sugar, organic
1.5 tsp. baking powder, organic, gluten & aluminum-free
0.5 tsp. baking soda, pure
2 c. strawberries, fresh, organic

Directions

Preheat oven to 400ºF. Line muffin tin with foil liners. (I bought the foil liners from the store and just took out the paper insert. Paper liners don't work well when there's no flour in the recipe.) Place all ingredients (except strawberries) in a blender or food processor. Blend until oats are smooth. Pour mixture into a bowl, and stir in 1 1/2 cups of strawberries. Pour batter into muffin pan, dividing among the liners. Top each muffin with remaining 1/2 cup of strawberries. Bake for 20-25 minutes (until toothpick comes out clean). Each muffin has 1 carb and .5 protein.

Chocolate and Vanilla Protein Muffins

Submitted by: Coach Taryn

Yummy chocolate muffins made with vanilla protein powder!

Ingredients

0.5 c. coconut oil, raw, extra-virgin, organic
4 egg white, from large egg, cage-free, organic
1 tbs. lemon juice, pure, organic
1 c. milk, full-fat, raw, grass-fed or pastured cows, organic
1 c. almond flour, organic
0.5 c. protein powder, BioTrust Low Carb, vanilla
0.66 c. cacao powder, raw, organic
0.5 c. coconut sugar, organic
2 tsp. vanilla extract, organic
1 tsp. baking powder, organic, gluten & aluminum-free
1 tsp. baking soda, pure
0.5 tsp. sea salt, unrefined and pure
4 oz. chocolate, dark, 70%, raw, organic

Directions

Preheat oven to 375°F. Line 18 muffin cups with paper liners. Add lemon juice to milk, and let sit for 5-10 minutes. In a large bowl, combine flour, protein powder, cocoa powder, coconut sugar, baking powder, baking soda, salt, and chocolate chunks. Mix well. In another bowl, combine coconut oil, egg whites, milk (with lemon juice), and vanilla. Use a whisk to mix it all up. Using a spatula, fold the wet ingredients into the dry ingredients. Stir until just combined. Divide batter among muffin cups, and bake for about 13-15 minutes, until a toothpick inserted in the center of a muffin comes out clean. (It could take as long as 20 minutes to cook, depending on your oven, so be sure to check them every few minutes.) Let cool for 5 minutes before removing from pan. Yields: 18 muffins Serving: 2 muffins 2 muffins = 1 protein, 2 carbs 1 muffin = 1/2 protein, 1 carb

Banana Walnut Muffins

Submitted by: Isabel De Los Rios

Gluten-free muffins that are perfect for breakfast or a grab-and-go snack!

Ingredients

1.25 c. almond flour, organic
1 pinch sea salt, unrefined and pure
0.5 tsp. baking soda, pure
1 tbs. coconut oil, raw, extra-virgin, organic
1 egg, omega-3, cage-free, organic
2.5 med. banana, fresh, organic
0.5 c. walnuts, raw, organic

Directions

Preheat oven to 350°F. Line 8 muffin cups with liners. Mash the bananas in a bowl (very ripe bananas are best for this recipe). Add coconut oil and eggs, and blend until mixture is smooth. Add almond flour, salt and baking soda, and mix well. Add the walnuts, and stir to combine. Spoon the batter into muffin cups. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool in the pan for about half an hour, then serve. Two muffins are one serving.

Gluten Free Blueberry Muffins

Submitted by: Coach Taryn
Ingredients

1 c. almond flour, organic
0.13 tsp. baking soda, pure
1 pinch sea salt, unrefined and pure
2 tbs. honey, raw, unfiltered, organic
0.5 c. coconut milk, unsweetened, full-fat, organic, canned
2 tbs. coconut oil, raw, extra-virgin, organic
1 egg, omega-3, cage-free, organic
0.25 c. blueberries, fresh, organic

Directions

Preheat oven to 350°F. Line 6 cups of a muffin pan. Combine almond flour, baking soda, and salt in a bowl. Combine coconut milk, egg, honey, and melted coconut oil in another bowl. Combine the dry and wet ingredients, and mix until well combined. Fold in blueberries. Spoon batter into muffin cups, and bake for 20-25 minutes, until golden brown. Recipe makes 6 muffins.

Healthy Banana Walnuts Muffins

Ingredients

• ¼ cup almond butter
• 1 large ripe banana
• 1 egg
• ¼ cup honey
• ½ cup rolled oats
• 2 Tbsp. ground flaxseed
• 1 tsp. vanilla extract
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• ½ tsp. ground ginger
• 1 medium apple, peeled, cored, and grated
• ⅓ cup walnuts

Instructions

• Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
• Add all ingredients except for apple and walnuts to a high-speed blender and blend on high until oats are broken down and batter is smooth and creamy. If you do not have a high speed blender, you can mix all the ingredients by hand. Simply grind the oats into a flour and mash the bananas before combining all the ingredients in a bowl and mixing well. Fold in  apple, and walnuts and mix well.
• Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Bake for 15 minutes, or until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Enjoy!

Healthy Banana Pecan Muffins

 Ingredients:

• 3 medium ripe bananas
• 1 1/4 cups whole wheat flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tbs unsalted butter
• 1/4 cup maple sugar
• 2 large egg whites
• 1/4 cup pure maple syrup
• 2 tbsp unsweetened apple sauce
• 1/2 teaspoon vanilla extract
• 1/3 cup crushed pecans

Directions:

Preheat oven to 325°F. Mash bananas in a bowl, set aside. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside. In a large bowl cream butter and 1/4 cup maple sugar with an electric mixer. Add egg whites, mashed bananas, maple syrup, apple sauce and vanilla; beat at medium speed until mixed well .

Add flour mixture, then blend at a low speed until just combined. Pour the batter into the prepared muffin tin. Spread the pecans evenly over the muffins. Bake the muffins on the center rack for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Enjoy!

Healthy Blueberry Muffins (Low Carb, Gluten Free, Grain Free)

Quick and easy gluten-free Blueberry Muffins are so moist they melt in your mouth. The best part about these muffins, is they curb that carb craving but fill you up with real nutrients at the same time.

 

Blueberries may be small, but the fruit offers huge health benefits. Blueberries contain antioxidants, which work to neutralize free radicals linked to the development of cancer, cardiovascular disease, and other age-related conditions.

Ingredients:

• 1 cup almond flour
• ⅛ teaspoon baking soda
• pinch of salt
• 2 tablespoon raw honey
• ½ cup coconut milk, full fat
• 2 tablespoon coconut oil, melted
• 1 egg
• ¼ cup fresh blueberries

Directions:

Preheat the oven to 350°F and line a muffin tin with baking cups. Mix together the blanched almond flour, baking soda and salt. In a separate bowl, whisk together the honey, coconut milk, coconut oil, and egg.

Using a spatula, mix the wet and dry ingredients together. Add blueberries into the batter. Spoon batter into the prepared muffin tin, filling each to the top. Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Enjoy!
 

Protein Chocolate Chip Muffins

Ingredients

1/2 cup coconut oil,
4 egg
1 tbs. lemon juice
1 cup milk
1 cup almond flour
1/2 cup vanilla protein powder, any kind
1/2 cup coconut sugar
2 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda,
1/2 tsp. sea salt
4 oz. dark chocolate chips

Directions

Preheat oven to 375°F. Line 18 muffin cups with paper liners. Add lemon juice to milk, and let sit for 5-10 minutes. In a large bowl, combine flour, protein powder, coconut sugar, baking powder, baking soda, salt, and chocolate chips. Mix well. In another bowl, combine coconut oil, egg whites, milk (with lemon juice), and vanilla.

Use a whisk to mix it all up. Using a spatula, fold the wet ingredients into the dry ingredients. Stir until just combined. Divide batter among muffin cups, and bake for about 13-15 minutes, until a toothpick inserted in the center of a muffin comes out clean. Let cool for 5 minutes before removing from pan. Enjoy!

Hash Brown Eggs

 

 

Ingredients:

 

2 boiled potatoes, shredded
1/4 cup crumbled bacon

1/4 cup of  chopped spinach

2 tsp chopped onions

1/2 tomato chopped

1 tbsp. coconut oil

4 eggs
1 teaspoon salt
1/2 teaspoon pepper

Directions:

Heat oven to 400 degrees. Spray 6 regular-size muffin cups with cooking spray. Brown potatoes in coconut oiled skillet and stir in crumbled bacon. Divide mixture evenly among muffin cups. Bake about 5 minutes or until starting to turn golden brown on edges. Reduce oven temperature to 350°F.

Crack 4 eggs and add spinach, onions and tomatoes. Pour over each muffin cup. Sprinkle with salt and pepper. Bake at 350°F about 18-20 minutes or until eggs are firm, not runny. Cool 5 minutes before removing from muffin cups. Enjoy!!



 

Banana Oatmeal Muffins

 

Ingredients:

• 2.5 cup whole, dry oats
• 1 cup plain Greek yogurt
• 2 eggs
• 2 tbs. honey
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 2 banana

Directions:

Preheat oven to 400°F. Grease a muffin tin or line it with cupcake liners. Combine all ingredients in a blender or food processor. Blend until smooth. Divide batter among 12 muffin cups. Bake for 18-20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Enjoy!

Whole Grain Carrot Muffins

Ingredients:

• 1½ cups whole-wheat flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp salt
• ½ cup butter, softened
• ½ cup honey
• 1 egg
• 1 tsp pure vanilla extract
• 1 cup unsweetened applesauce
• ¾ cup carrot shreds

Directions:

Preheat your oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside. In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt. In a large bowl fitted with an electric whisk, mix the butter, honey, egg and vanilla together on medium speed.

Turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick at this point. Add applesauce and carrots. Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top. Enjoy!



Coconut Strawberry Blueberry Muffins

Photo Credit: Health is Wealth Photos.

Ingredients:

1/2 cup coconut flour

1/2 tsp. salt

1/2 tsp baking soda

6 eggs

1/3 cup raw honey

1/3 cup coconut oil

1 teaspoon vanilla extract

1/2 cup strawberries and 1/2 cup blueberries,  fresh or frozen, chopped

Directions:

Preheat oven to 350 degrees F.

In a small bowl, combine coconut flour, salt and baking soda.

In a large bowl mix the eggs, honey, coconut oil and vanilla until well blended. Mix dry ingredients into the wet, blending with a hand mixer or by hand. Gently fold in strawberries and blueberries.

Place batter in paper lined muffin tins.

Bake in preheated oven for 20-25 minutes. Take them out and let them cool. Enjoy!