These muffins are a standard in my house. I make them at least once a month, if not more. I just feel safer when they’re around, ya know? 🙂 These could not be easier and come together in literal minutes. They utilize a blender and only take 15 minutes in the oven, so they can go from raw ingredients, to in-yo-mouth in 30 minutes or less. These work every time I make them–they might even be foolproof! Give them a go and you’ll be hooked. Pinkie swear. Banana Blender Muffins Yield: 9 muffins Ingredients: 2 ripe, medium-sized bananas 1 cup natural peanut butter (only PB and maybe salt) 2 eggs…
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Zucchini-Oat Chocolate Chip Muffins
These muffins are wholesome, tasty, and filling–perfect for breakfast or an anytime snack. Plus, they are an insanely delicious way to get in a veggie serving without even trying. The zucchini, dates and oats give you something to feel good about; and the chocolate chips give you something to look forward to 😉 Keep in mind that they won’t rise a ton like regular flour muffins, but they are super tender on the inside. I filled my cups almost all the way to the top, which yielded 12 hearty and beautiful muffins. One note–baking times will vary depending on how much moisture was in your grated zucchini. Be patient and…
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Grain-Free Banana Date Bread
A classic banana bread, healthified. It’s what I do. This bread is super yummy, especially with a cup of coffee, for breakfast, dessert, or a cozy anytime snack. It is sweetened entirely with fruit, and has protein and fiber from the eggs and almond meal. All good stuff y’all! It is perfect as-is, but can be easily modified as well. Add-ins like chocolate chips or pecans would be great, and swapping the cinnamon for cardamom or other warm spices would also be lovely. Enjoy! Grain-Free Banana Date Bread Ingredients: 1 1/2 cups almond meal 1/4 cup arrowroot flour 3 tbsp coconut flour 2 tbsp cinnamon 1 tsp baking powder 1…
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Seeded Spelt Bread
You should know, that I am a bread person. Deeply and unapologetically. Perhaps one might even define me as a bread snob. I respect those that make white flour varieties like baguettes and brioche, but those aren’t what get my engines going. The breads I love are the ones that are difficult to master, and the most delicious to eat. Particularly, whole grains, ancient grains, seeded, and fermented varieties. The ones with respectable chew, tons of nutrients, and loads of flavor. The recipe I’m sharing in this post is very exciting because it is all of those things I just described loving above, yet it is super easy to make.…
