PB&J Mini Muffins

These muffins are made with peanut/almond butter and fruit, so they taste like a bite-sized peanut butter and jelly sandwich 🙂 They are gluten free, paleo and refined sugar free too. Great for kids!!

RECIPE:

* 3/4 cup peanut or almond or peanut butter (I use creamy all natural unsalted Trader Joe’s almond butter)
* 1 cup of almond meal/flour – best if sifted first but will work great either way (Bob’s Red Mill blanched almond flour is awesome and less gritty than the regular almond flour)
* 3 eggs whisked
* 1/4 cup honey
* 1/3 cup room temp coconut oil
* 1 teaspoon baking powder
* 1/8 teaspoon sea salt
* pinch of cinnamon
* 1/3 cup of unsweetened applesauce
* frozen strawberries or blueberries for the filling

Mix the wet and dry ingredients in separate bowls and then combine.

I coat the mini muffin pan with a bit of coconut oil spray instead of using muffin papers. Pour mix into muffin tins and top with frozen fruit and a pinch more cinnamon. I slice the strawberries and stick them all the way through the muffin batter, so the fruit gets baked into the center.

Bake in a preheated 350 degree oven for 15-20 minutes (for muffins) or 20-30 minutes (for bread).

These are great with butter, jam or both! I keep in the fridge to help it stay fresher longer.

photo by http://www.kyleespeletaphotography.com/

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Vanilla Raspberry Cupcakes (mini version)

I used a silicone mini muffin pan for these. No cupcake papers needed, just spray the pan quickly with coconut oil spray and they’ll pop right out!

CUPCAKE:

  • 1/2 cup coconut flour
  • 1 2/3 cup blanched almond flour (blend in the food processor to make it extra fine!)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt (I always use pink Himilayan salt)
  • 1/4 cup honey
  • 1/4 cup syrup
  • 2 egg whites
  • 1/2 cup butter (I use vegan Earth Balance)
  • 1/4 cup raspberries (fully emulsified in food processor)
  • 3/4 cup vanilla almond milk (I use unsweetened vanilla by Califia)
  • 2.5 teaspoons vanilla extract

Mix the wet and dry ingredients in separate bowls. Make sure the almond flour is as fine as possible (sifting helps a ton!) and that the raspberries are fully emulsified. Combine and mix until incorporated.

Bake at 350 degrees for 35 to 40 minutes or until cupcakes are FULLY cooked. It’s very easy to under cook or over cook these. They should be slightly crispy on the outside. Even if a knife or toothpick comes out clean, they could still be under cooked. They should be a little crispy on the outside. Take a bite of one and put back in the oven if needed. 🙂

CHOCOLATE FROSTING:

  • 1 cup of vegan cacao chocolate chips
  • 1/2 cup of coconut milk (must be canned, full fat only)
  • 1 teaspoon of vanilla
  • Fresh raspberries to top the cupcakes with

Bring a saucepan with about 2 inches of water to a boil. Place a large flat glass bowl over the saucepan (the bowl should sit on TOP of the saucepan, not touching the boiling water). Add the chocolate chips and stir until they start to melt. Add in the milk and vanilla and continue mixing until it becomes a melty chocolatey bowl of awesome.

I put the bowl of chocolate into the fridge to slightly cool. Once it’s firmed up a bit, spread onto the cupcakes and top with a raspberry!

Keep the cupcakes in the fridge and don’t leave them outside (the chocolate melts easily!!).

Chocolate Chip Pumpkin Bundt Cake!

For these bundt cakes, I used a silicone bundt pan and sprayed it first with coconut oil spray. This recipe makes 4 medium sized cakes. It’s refined sugar free, dairy free, paleo and gluten free!! So delish!!

PUMPKIN CAKE:

– 1 cup canned pumpkin (look for bpa free cans!)

– 1/4 cup of pure maple syrup

– 1/4 cup of honey

– 2 eggs

– 1/2 cup coconut milk (must be canned, full fat only)

– 2 tablespoons cinnamon

– 1 teaspoon baking soda

– 1 teaspoon baking powder

– 1/4 cup vegan cacao chocolate chips (optional)

Mix all ingredients by hand in a bowl only until incorporated. Don’t overmix – a little swirl of the pumpkin is magic! Add in the chocolate chips if preferred.

Bake in a preheated 375 degree oven for 35 minutes, or until a knife in the middle of the cake comes out clean.

CHOCOLATE DRIZZLE:

– 1 cup of vegan cacao chocolate chips

– 1/2 cup of coconut milk (must be canned, full fat only)

– 1 teaspoon of vanilla

Bring a saucepan with about 2 inches of water to a boil. Place a large flat glass bowl over the saucepan (the bowl should sit on TOP of the saucepan, not touching the boiling water). Add the chocolate chips and stir until they start to melt. Add in the milk and vanilla and continue mixing until it becomes a melty chocolatey bowl of awesome.

I put the bowl of chocolate into the fridge to slightly cool. Once it’s firmed up a bit, spoon the chocolate into a ziplock bag and then cut the tip of the bag off. Gently squeeze and drizzle over the cake!!

Keep the cake in the fridge (the chocolate melts easily!!).

 

 

 

Photo as always, by http://www.kyleespeletaphotography.com

Blueberry cake shake

Blueberry cake shake! I added leftover crumbs from yesterday’s coffee cake to the top of this creamy organic blueberry shake this morning. Added super fresh soft dates for sweetness, and a bit of Trader Joe’s very green powder for a dose of greens (you can’t taste the greens with all the blueberry and date goodness!) #vegan #shake #blueberries #dates #cakeshake #organic

RECIPE:

– 1/2 cup of blueberries (organic is best)

– 1 cup of almond milk (my favorite is Califia Farms unsweetened vanilla)

– handfull of ice

– 1 tablespoon of Very Green powder from Trader Joe’s (optinal)

– 3-4 fresh dates (pits removed)

– pinch of cinnamon

Blend all ingredients in a blender. If needed – add more ice to make it slushier, or add more milk to make it creamier. Top with coffee cake crumbs for added flavor and texture. Here’s the link to the #refinedsugarfree #paleo #grainfree coffee cake recipe! https://creamnosugarblog.wordpress.com/2015/09/23/crumbly-coffee-cake/

banana blueberry muffins

Banana blueberry mini muffins this morning – another original recipe! I realized half way through baking these, that we ran out of eggs. So they are refined sugar free, gluten free AND vegan and egg free too. They are sweet, crispy on the edges and super soft on the inside. (They must cool first!)

RECIPE:

– 1.5 cups almond flour (sifted or blanched is best)
– 1/4 cup ground flax or flax flour (sifted)
– 2 teaspoons cinnamon
– 2 tablespoons baking powder
– 1/2 cup unsweetened applesauce (organic if possible is best)
– 1/4 cup almond milk (I always use Califia unsweetened vanilla)
– 1 mashed banana
– 1 tablespoon ghee (sub coconut oil for vegan)
– 1 teaspoon pure vanilla extract
– 2 tablespoons raw honey
– 1/4 cup frozen or fresh blueberries (organic if possible is best)
– crushed cashews for topping (optional)

Mix all dry ingredients and wet ingredients in separate bowls (don’t mix in the blueberries or cashews yet). Combine all, and mix until incorporated. Add to mini muffin tins (I prefer to not use muffin papers, so I liberally spray my muffin tin with cononut oil spray first). Add 1-2 blueberries to each muffin, depending on the size of the muffins you are making. You can also top with crushed cashews to add a little crunch, I added cashews to half of this batch. Bake in a preheated 350 degree oven for 20 mins until a knife comes out clean. If you’re not using muffin papers like I do, run a butter knife around the edges of the muffins once they come out of the oven, but don’t take them out of the tin. LET THESE COOL for at least 15 mins before taking them out of the tin, they will be super soft in the middle and need a bit of time to set. Enjoy with a little grass fed butter on top, or just plain!

photo by http://www.kyleespeletaphotography.com/

peanut butter banana muffins

Coffee meets muffin. Made these super easy no sugar peanut butter and banana mini muffins in under 30 mins this morning. Inspired by paleOMG’s blueberry muffin recipe, but I switched it up a bit. I used crunchy peanut butter for a little crunch and added a mashed banana to the mix before baking. I also topped each muffin with a super thin banana slice before baking. With a side of coffee and strawberry jam (no refined sugar), these are my jam!

RECIPE:

* 1 cup peanut or almond butter (I used crunchy all natural unsalted TJ’s almond butter)
* 1 cup of almond meal/flour (Bob’s Red Mill blanched almond flour is awesome and less gritty than the regular almond flour)
* 3 eggs whisked
* 1/2 cup raw honey
* 1/3 cup room temp coconut oil (I used Spiral Organic for baking)
* 1/3 cup unsweetened shredded coconut (I skipped this and didn’t miss it)
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon sea salt
* pinch of cinnamon
* 1 ripe banana mashed for mix
* 1 ripe banana sliced for tops of muffins

Mix the wet and dry ingredients in separate bowls and then combine. Juli from paleOMG doesn’t do this but i find it helps a lot! Add the mashed banana to the mix just until incorporated.

I’m not a fan of muffin papers, so I don’t use them. I sprayed my mini muffin tin with coconut spray from TJ’s which is a godsend (no calories which I think has to be a mistake)! Fill each cup to just below the brim and add a thin slice of banana to each muffin. Bake in a preheated 350 degree oven for 15-20 minutes. Once they are done and have cooled for a few minutes, I run a butter knife around the edge of each to loosen them up, and they should pop right out. They are delish!

photo by http://www.kyleespeletaphotography.com/

apple walnut bread

Baked apple walnut bread just in time for fall – my first fully original recipe!! It’s the guiltiest tasting guilt-free thing I’ve ever made. Give it a try!

RECIPE:

* 2 cups blanched almond flour (doesn’t get better than Bob’s Red Mill version)
* 2 tablespoons of baking powder
* 2 teaspoons of cinnamon
* ½ teaspoon of salt (I always use Himalayan pink salt)
* 2 eggs (organic, free range always best if possible)
* 4 teaspoons of room temp coconut oil (I use Spiral Organic for baking)
* 1/3 cup of unsweetened applesauce
* ½ teaspoon of pure vanilla extract
* ¼ cup of honey
* a few thin slices of apple (for topping)
* handful of raw walnuts (for topping)

Mix the dry ingredients in a bowl and put aside (almond flour, baking powder, cinnamon, salt). In a mixer (preferably), beat the eggs for 5 minutes until super airy and bubbly. While still mixing, add in the coconut oil, applesauce and vanilla and mix for another 2 or 3 minutes. Add the egg mixture to the dry ingredients, add in the honey and stir with a fork until incorporated.

Add a piece of parchment paper to a loaf pan length wise (pan should be 6-7 inches long).  The parchment helps you pull the bread out of the pan when finished. Pour the batter into the pan and add sliced apples and walnuts to the top of the batter. Bake in a preheated 350 oven for approx 35 minutes (until a knife comes out clean).

Let me know what you think if you try it!

photo by http://www.kyleespeletaphotography.com/