Pumpkin Spice Muffins

Pumpkin Spice Muffins

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Now that fall is in full swing I have been spending more time in my kitchen. The cooler weather makes me want to put on my comfy clothes and make healthy baked goods and soups.
These muffins are one of my favs in the fall and I love how they can be made with just one bowl!!!   I’m all about quick, easy, and minimal clean up and these muffins are just that.
These are perfect for making for school lunches or for a quick grab and go snack. They are packed full of healthy nutritious ingredients.  Made with whole grain flour, oats, and honey these muffins are dairy free and naturally sweetened.   Pumpkin is also packed full of fibre, vitamin A (which is anti aging by the way) , and antioxidants. Bonus!

INGREDIENTS

  • ⅓ cup melted coconut oil or extra-virgin olive oil*
  • 1/4 cup maple syrup or honey
  • 1/4 unsweetened apple sauce
  • 2 eggs, at room temperature
  • 1 cup pumpkin purée
  • 1/4 cup milk of choice (I used unsweetened almond milk)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon, plus more for sprinkling on top
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice or cloves
  • 1 ¾ cups white whole wheat flour or regular whole wheat flour
  • 1/3 cup old-fashioned oats, plus more for sprinkling on top

INSTRUCTIONS

  1. Preheat oven to 325 degrees Fahrenheit. If necessary, Grease cups of your muffin tin with butter or non-stick cooking spray.
  2. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.
  4. Divide the batter evenly between the muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  5. Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down (you have been warned!). You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. I like to use muffin liners as I find it a bit easier to handle that way.
  6. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

xo Chelsea

Healthy Whole Wheat Banana Bread

Healthy Whole Wheat Banana Bread- refined sugar & dairy free.

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This banana bread is one of my favourites, is really easy to make and full of healthy whole food ingredients.  Made with 100% whole wheat flour and and a touch of natural honey or maple syrup for sweetness they are made with just a few simple ingredients. I also love that they are full of fibre, potassium and also dairy free!

INGREDIENTS

  • 1/2 cup honey or maple syrup
  • 1/3 cup melted coconut oil or grapeseed oil
  • 2 eggs
  • 4 mashed ripe bananas
  • 1/4 cup milk of choice
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon, plus more to swirl on top
  • 1 3/4 cups white whole wheat flour or regular whole wheat flour
  • Totally optional: 1/2 cup mix-ins like chopped walnuts or pecans, chocolate chips, fresh banana slices.

INSTRUCTIONS

  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
  2. In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
  4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. (I used a mini loaf pan and decreased the bake time to 30 mins)
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

xo Chelsea

Tropical Golden Mylk Smoothie Bowl

Tropical Golden Mylk Smoothie Bowl

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This Tropical Smoothie Bowl is super easy to make and is packed with healthy ingredients to jump start your day.  Full of vitamin rich mangos, banana, cauliflower, and Golden Mylk, this antioxidant and anti inflammatory power bowl can help to clear your skin, alkalize your body, reduce inflammation, and improve digestion.

Have you ever tried frozen cauliflower in your smoothies?  I recently tried it and like it! I find it adds a creaminess as well as helps to add substance without adding extra fruit/sugar.  Cauliflower is also full of fibre, vitamin C, and potassium which makes it a great addition to this bowl.

I also used Botanica’s Turmeric Golden Mylk which is a modern take on a traditional Ayurvedic beverage.  Made from a whole food blend of turmeric, dates, coconut, cardamom, ashwagandha, black pepper, and cinnamon, I find it has a nice taste compared to straight turmeric and it adds a nice flavour to the smoothie bowl.

Turmeric as most of you know is an incredibly potent anti-inflammatory and antioxidant. Curcumin, the active ingredient in turmeric helps with a number of health concerns such as arthritis, eczema, IBS, and other autoimmune diseases because it helps reduce inflammation in the body.  It also aids digestion because it reduces bloating and gas. As well, many studies have shown that curcumin has anticancer effects, particularly that it can kill cancer cells and prevent more from growing.

I hope you enjoy this Tropical Golden Mylk Smoothie Bowl as much as I do!!

For the smoothie bowl
  • 1/2 frozen banana cut into chunks
  • 1/2 cup frozen cauliflower florets (I steamed my cauliflower before freezing)
  • 1 cup frozen mango chunks
  • 1 1/2 cups unsweetened coconut or almond milk more, if needed
  • 1 tsp Botanica’s Turmeric Golden Mylk https://botanicahealth.com/product/botanica-turmeric-golden-mylk/
Suggested toppings
  • Kiwi slices
  • Sliced banana
  • Coconut chips
  • 1/2 small banana sliced, or 6-8 dried banana slices
  • 1/4 cup granola 
  • Berries
  • Orange or grapefruit slices

Blend ingredients for the smoothie bowl in a high powered blender, slowly adding the milk as you go until everything blends together smoothly!

xo Chelsea

Healthy Homemade Gummy Bears

Healthy Homemade Gummy Bears

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These healthier homemade gummy bears are super easy to make and are made with unsweetened fruit juice and have no added sugar.  Not only do these have way less sugar than regular gummies, they are made using Organika’s Bovine Gelatine Powder which is high in protein, great for gut health, and reduces joint pain.  It is also known to help increase brain function and reduce the signs of aging.  Bonus!!!  I promise they look WAY more difficult to make than they are- all you need is some unsweetened juice, gelatin powered, and a gummy mold!!

Feel free to get creative as there are so many options of what kind of juice you can use.  I have used fresh pressed juice, unsweetened fruit/veggie juice, as well as different smoothie blends and they all turned out well. I have also used this recipe to make rosé gummies and simply replaced the juice with a cup of rosé wine!!

Ingredients:

  • 1 cup unsweetened 100% juice
  • 2 tbsp gelatin grass-fed is best (I like Organika’s Bovine Gelatin Powder)
  • Silicone gummy molds (I ordered mine on Amazon) or an 8″ x 8″ glass baking dish

Instructions:

  1. Pour the juice into small saucepan.
  2. Bloom your gelatin- this is done by adding it to the top of the juice and letting it sit for 3 minutes until it appears almost wrinkly and somewhat absorbed.
  3. Stir the gelatin well into the juice, then heat gently on a low temp until the juice is very warm but not boiling. This is important, do not overheat!!
  4. Keep stirring until the gelatin is fully dissolved.
  5. Pour the mixture into silicone molds or an 8-inch by 8-inch glass baking dish that’s been very lightly greased with coconut oil. You don’t have to grease the silicone molds if you decide to use those. How many gummy snacks you’ll end up with depends on how big your molds are.
  6. Refrigerate the Homemade Gummy Snacks for at least 2 hours, then pop them out of the molds. You may want to freeze them for 15 minutes before you try to unmold.

Recipe Notes

Keep these gummy snacks refrigerated in a covered container. They keep for 3 to 5 days. If you want them to be a bit sweeter you can also add a tbsp of honey to the juice after the gelatin while heating the mixture.

xo Chelsea

 

Peach Freezling

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What exactly is Freezling you ask??? It just may be my new favourite drink and it is a spin-off of the super popular frosé-frozen rosé wine slush.  Freezling however is made using riesling instead of rosé and it’s perfect for a hot summer day.  It’s super versatile and can be made by blending any of your favourite fruit and Kitsch’s Maria’s Block Riesling which is a classic style Riesling with notes of peach, appricot, and nectarine!

Hope you enjoy it as much as I do!!
Ingredients
  • 1 bottle Kitsch Maria’s Block Riesling plus more for blending *see note
  • 6 fresh peaches (peeled and sliced)
  • ½ cup simple syrup (mix 1/4 cup sugar with 1/4 cup hot water and mix to dissolve sugar)
  • 1/2 lemon juiced
  • 2 oz Triple Sec
Instructions
  1. Add fresh peaches, simple syrup, lemon juice, Triple Sec and Kitsch Riesling to a blender.
  2. Blend until completely smooth.
  3. Pour mixture into ice cube trays or a pan.
  4. Freeze.
  5. Place frozen mixture in a blender. ( I never measure them out. I just toss a handful in and add more if I need it)
  6. Add a splash of wine to make blending easier.
  7. Blend until slush consistency (add a splash of wine to thin it out if needed)
  8. Pour into wine glasses, add a straw (if desired) and serve immediately.
  9. Garnish with fresh fruit like peaches, lemons, or limes.
Notes

You’ll need to add a few splashes of wine to the frozen ice cube for blending. You can reserve a small amount of wine or just use some wine from another bottle, which is what I do.

ADD ice! If you like for your slushies to have those tiny little ice chips then throw in a few ice cubes and a little bit more wine!

Serves 4

Xo Chelsea

Birthday Cake Protein Donuts

Birthday Cake Protein Donuts

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Donuts have to be one of my all time favourite treats ever since I was a little girl.  While I’ll often allow myself to indulge in the ‘real deal’ on occasion, I love that I can whip up a fresh batch of protein donuts that are a little easier on the waistline in no time.  These donuts are baked not fried and made with coconut flour, protein powder, and a no calorie sweetner so they have way less calories and fat than your traditional donut.   They are also sugar free and gluten free.  I’ve experiemented with a few different recipes and have finally found one that I love! These are super easy to make, soft and really delicious. I also love that you can top them with your favourite flavour of icing and sprinkles.  I mean who doesn’t love a fresh donut topped with icing and sprinkles?? I sure do!!

INGREDIENTS

  • 1/3 cup coconut flour
  • 1/4 cup vanilla protein powder (I like Perfect Protein by Botanica Health), you can purchase it here at: https://botanicahealth.com/product/perfect-protein-vanilla/
  • 1 whole egg
  • 2 egg whites
  • 1/3 cup unsweetened almond milk
  • 2 tbsp unsweetened applesauce
  • 1/3 cup sweetener (I used Swerve)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
For the frosting
  • 1/2 cup butter room temperature
  • 1 cup Swerve no calorie icing sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk of choice (I used unsweetened almond milk)
INSTRUCTIONS:
  1. Preheat the oven to 350 F
  2. Mix dry ingredients in a large mixing bowl.
  3. Mix wet ingredients in a separate mixing bowl.
  4. Pour the dry mix into the wet mix and mix until fully incorporated and smooth.
  5. Pour your batter into your donut pan.
  6. Bake for 15 min or until the bottom is a golden brown and the top bounces back up when touched.
For the frosting:

Instructions

  1. Add all ingredients into a stand mixer and blend on high until smooth.
  2. Continue to add additional milk for desired consistency. Makes 1 1/4 cup or 10 ounces.
  3. Does not need refrigeration once on donuts.
  4. Unused frosting can be stored in an airtight container for up to 2 weeks or frozen for up to 3 months.

Recipe makes 6 donuts.

Hope you enjoy these as much as I do!!

xo Chelsea

 

Fresh Thai Noodle Salad

Fresh Thai Noodle Salad

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I’m a huge fan of ethnic food and love dishes that pack a ton of flavour.  This cold Thai Noodle Salad is so fresh and flavourful and it’s perfect for dinner or brining as a dish to a potluck. It is really easy to make and it is better when made in advance so it has time to marinate.  The recipe serves 6 and is always a hit when I make it for friends.  Hope you enjoy this one as much as I do!!

Vinaigrette:

1/4 cup Fresh Lime Juice

3 TBSP. Vegetable Oil

3 TBSP. Soy Sauce

2 TBSP. Brown Sugar

1 TBSP. Sesame Oil

1 TBSP. Minced Garlic

1 TBSP. Grated Lime Zest

1 TBSP. Minced Jalapeno Pepper

Salt and Pepper to Taste

Salad Ingredients:

1/2 LB (one bunch) Green Beans or Asparagus Spears Trimmed

8 oz. Brown Rice Noodles or Fresh Chinese Egg Noodles

2 Cups Peeled, Shredded Carrots

1/2 Cup Slivered Red Peppers (I added orange ones too)

1 Cup Thinly Sliced Green Onions

Cilantro (if desired)

Directions: 

  1. Wish vinaigrette ingredients together and set aside.
  2. Cut green beans or asparagus diagonally into 1/2″ pieces.  Cook in boiling water until tender crisp (be careful not to overcooked!), plunge into cold water (to retain colour) and set aside.
  3. Cook noodles according to package directions then drain.
  4. Toss cooled noodles with  with vegetables and vinaigrette.
  5. Cover and refrigerate at least 2 hours or overnight.
  6. Garnish with green onion and cilantro before serving.
  7. Enjoy!

xo Chelsea

Tips to Stay on Track With Your Fitness Goals

Tips to Stay on Track With Your Fitness Goals

5D62C72C-7F21-4C13-9549-9DED8A52297EI get asked often how I stay on track with my fitness goals and I thought I would share some of the things I do to keep active!! I really enjoy working out as it makes me feel good. I notice that my energy increases, I feel happier/less stressed, and mentally I feel stronger. There are times tho when I do fall off the wagon and that’s okay, we all have our ups and downs and it important to remember not to be so hard on yourself!!

We are also all at different fitness levels and have different goals for ourselves. Everyone is on their own journey so it’s important to remember that you need to do what YOU enjoy and makes YOU feel good. I know that when I’m not active I don’t feel great so I make an effort to get back into my routine so that I can start to feel good again!

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Here are some tips on how to stay on track:

1. Set goals

Start with simple goals and then progress to longer range goals. Remember to make your goals realistic and achievable. It’s easy to get frustrated and give up if your goals are too ambitious. I try to take it week by week. I’ll focus on the upcoming week and make a plan for one week at a time so it’s not so overwhelming!

2. Make it fun

Find sports or activities that you enjoy, then vary the routine to keep you on your toes. If you’re not enjoying your workouts, try something different. Go for a hike, try a new class or maybe join a sports league. Discover what you like to do and have fun with it! I like to also switch up my activity to keep from getting bored.  I go through phases where I’m really into spin and then phases where I’m really into yoga or hiking outside. Instead of doing activity you think you should do, do something you actually want to do!!!

3. Schedule your activity

If it’s hard to find time for exercise, don’t fall back on excuses. Schedule workouts as you would any other important activity. I schedule my workouts each week and add them to my schedule. I also pre sign into classes at my gym so that I mentally know what I’m doing and when for the upcoming week. Having it in my schedule helps to keep me on track.

4. Put it on paper

Are you hoping to boost your energy? Sleep better? Lose weight? Write down your goals. Seeing the benefits of regular exercise and writing your goals down on paper may help you stay motivated. I enjoy to workout as it helps me reduce stress and feel good. I have personally never been a fan of the scale and setting goals to lose a specific amount of weight. I find it sets me up for failure when I am too focused on losing a specific amount of weight and constantly weighing myself. Instead I focus on how working out makes me feel and I go by how my jeans fit. If they are tight I know it’s time to eat a little better and get a bit more exercise. What’s important tho is you need to do what’s best for YOU!! What makes you feel good? What doesn’t make you feel good? How do you want to feel? These are questions you have to ask yourself so you can set goals pertaining to you!

Xo Chelsea

Healthy Blueberry Mufffins- oil, sugar, dairy, and flour free!

Healthy Blueberry Oat Muffins- oil, sugar, dairy, and flour free!

Blueberry Muffins

This is one of my favourite muffin recipes!!! It’s the same recipe as my Apple Crisp Muffins but I added blueberries instead. They are made without flour, dairy, sugar, or oil and are sooo good! My family ate the whole batch in 2 days!!!! I love that they are loaded with blueberries and use whole grain oat flour, almond milk, and natural honey.

Here is what makes these a little more nutritious:

•Toasted oatmeal replaces bleached white flour. (Use oats labeled gluten-free for healthy gluten-free muffins.)

•Bananas/applesauce keep the muffins moist instead of the usual oil or butter.

•A bit of honey sweetens the recipe instead of refined white sugar.

•These can be made using gluten free oats to make them gluten free.

I love this recipe because you can get creative and add your favourite add ins. I have used this basic oat muffin recipe a lot and like to swap out what I put in them to switch things up!

Here are some of my favourite add ins and the recipe below:

  • frozen blueberries Tip-I keep mine in the freezer until the very end when I’m ready to add them to the batter, then I rinse them in cold water and pat dry. This will keep them from turning your batter blue or purple!                                                               chocolate chips
  • 1/2 zucchini and 1/2 apple
  • 1/2 walnuts and 1/2 raisins
  • fresh or frozen raspberries

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Muffin Recipe

Ingredients:

2 ½ cups old-fashioned oats ( 2 cups ground, 1/2 cup whole)
2 Tbsp old-fashioned oats for muffin tops (unless adding crumb topping-see below for ingredients and recipe)
3 large overripe bananas (1.5 cup mashed or or 1.5 cup applesauce- I used applesauce)
1 cup blueberries (or your favourite add in like 1 cup berries, OR 1/2 cup grated zucchini and 1/2 chopped apple as an example)
2 large eggs lightly beaten
1/3 cup honey
3/4 cup milk (I used almond milk)
2 tsp real vanilla
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Muffin tin

Instructions:

  1. Preheat oven to 325 degrees. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Do not let these get too toasted! Then cool to room temperature. *Note-If you are in a hurry you can skip this step, however the toasting adds flavour!)
  2. Divide oats into portions of 2 cups, .5 cup and 2 Tbsp
  3. Turn oven heat up to 350 degrees.
  4. Place 2 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
  5. Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
  6. Add eggs, honey, milk and vanilla. Mix to combine.
  7. Add dry ingredients (including the ground oats and .5 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
  8.  Fold in approximately 1 cup fruit (I like them with lots of fruit!), raisins or nuts.
  9. Scoop into muffin tin, lined with muffin wrappers (makes 12 muffins).
  10. Sprinkle muffin tops with the 2 Tbsp of reserved oats or crumb topping (see recipe below) and press lightly to make sure they stick.
  11. Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.

Enjoy!!

xo Chelsea

Healthy Apple Crisp Muffins- no oil, no sugar, no dairy, no flour!

Healthy Apple Crisp Muffins- oil, sugar, dairy, and flour free!

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Muffins are an easy and highly portable breakfast/snack option but are typically laden with sugar and oil which can make them less than healthy.  I’m always looking for ways to make things a bit more nutritious and try to avoid refined sugar, bleached white flour, and butter when I can.  Don’t get me wrong it’s not that I never make anything with butter, flour, or sugar, heck I love a good ol’ fashioned shortbread cookie and couldn’t live without making some of those around the holidays but I do try to make small changes when I can to ensure that we eat healthy whole foods as a family!

I made these oatmeal muffins without flour, dairy, sugar, or oil and they turned out so well! My family ate the whole batch in 2 days!!!! They are made with apple sauce, whole grain oat flour, almond milk, chunks of apple, and natural honey.

Here is what makes these a little more nutritious:

  • Toasted oatmeal replaces bleached white flour. (Use oats labeled gluten-free for healthy gluten-free muffins.)
  • Bananas/applesauce keep the muffins moist instead of the usual oil or butter.
  • A bit of honey sweetens the recipe instead of refined white sugar.

These can be made using gluten free oats to make them gluten free and the best part, you can customize the batter to make your favourite muffin flavour! I used chopped apple and shredded zucchini for this batch and they were really good!! Zucchini is a great way to sneak in some extra veggies and it also helps to add moisture to the batter without using oil or butter.

I did add a crumb topping to mine which my kids absolutely loved. I mean who doesn’t love a little oat crisp on top?! The extra sweet crunchy oats really add another layer of deliciousness. You can omit this however if you prefer. I love this recipe because you can get creative and add your favourite add ins.  I have used this basic oat muffin recipe a lot and like to swap out what I put in them to switch things up!

Here are some of my favourite add ins and the recipe below:
  • frozen blueberries *Tip-I keep mine in the freezer until the very end when I’m ready to add them to the batter, then I rinse them in cold water and pat dry.  This will keep them from turning your batter blue or purple!
  • chocolate chips
  • 1/2 zucchini and 1/2 apple
  • 1/2 walnuts and 1/2 raisins
  • fresh or frozen raspberries

Muffin Recipe

Ingredients:

  • 2 ½ cups old-fashioned oats ( 2 cups ground, 1/2 cup whole)
  • 2 Tbsp old-fashioned oats for muffin tops (unless adding crumb topping-see below for ingredients and recipe)
  • 3 large overripe bananas (1.5 cup mashed or or 1.5 cup applesauce- I used applesauce)
  • 1 cup add ins (1 cup blueberries, raspberries, OR 1/2 cup grated zucchini and 1/2 chopped apple as an example) you can get creative here!  I added 1/2 cup grated zucchini and 1/2 finely chopped apple. *Note- squeeze out excess water from zucchini before adding
  • 2 large eggs lightly beaten
  • 1/3 cup honey
  • 3/4 cup milk (I used almond milk)
  • 2 tsp real vanilla
  • tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • muffin tin

 

Instructions:
  1. Preheat oven to 325 degrees. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Do not let these get too toasted! Then cool to room temperature. *Note-If you are in a hurry you can skip this step, however the toasting adds flavour!)
  2. Divide oats into portions of 1.5 cups, 1 cup and 2 Tbsp
  3. Turn oven heat up to 350 degrees.
  4. Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
    Healthy Zucchini Muffins contain no oil, no refined sugar, and no flour. The oil and sugar are replaced with ripe bananas and the flour is replaced with whole grain oats. Zucchini and spices give the muffins classic zucchini bread flavor. Enjoy a fall favorites with no gui
  5. Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
  6. Add eggs, honey, milk and vanilla. Mix to combine.
  7. Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
  8. Optional: Fold in approximately 1 cup fruit (I like them with lots of fruit!), raisins or nuts.
  9. Scoop into muffin tin, lined with muffin wrappers (makes 12 muffins).
  10. Sprinkle muffin tops with the 2 Tbsp of reserved oats or crumb topping (see recipe below) and press lightly to make sure they stick.
  11. Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.

Crumb Topping-

Ingredients:

  • 1/3 cups coconut oil (in liquid form)- add an extra 1-2 tbsp if your mixture seems too dry once mixed.
  • 1/4 cup honey
  • 3/4 cup rolled oats
  • 1/4 cup chopped pecans
  • 1/4 cup almond meal
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions:

  1. Whisk the coconut oil and honey together until smooth. Place the rolled oats, pecans, almond meal, cinnamon, and salt in a large bowl. Add the coconut oil and honey mixture; stir until combined. Add your mixture to the top of the muffins just before putting them in the oven.

2. Enjoy!!

xo Chelsea