Get your Muffins....

Almond Flour Peanut Butter Muffins

Healthy and yes, they are yummy!!!!!

Still trying to get the hang of getting a good picture :-)

Ingredients:

• 2 1/2 cups Almond Flour (gluten free)
• 1 cup Natural Cocoa Powder
• 1 tsp Baking Powder
• 1/2 tsp Sea Salt
• 2 Flax Eggs* 
• 1/2 Honey, Agave Syrup, or Maple Syrup
• 1/2 cup Unsweetened Apple Sauce
• 1 tsp Vanilla Extract (real)
• 1/2 cup Plant Based Milk - I was out of Almond Milk so I substituted Cashew Milk
• 1 cup Peanut Butter - I choose a Chunky Natural Version

Directions:

• Preheat oven to 350.
• Mix the dry ingredients in a small bowl.
• Mix the wet ingredients in a large bowl.
• Combine the dry ingredients with the wet.
• Lightly grease or line your muffin pan. 
• Fill muffin pan with about 3/4 full of the batter.
• Bake in the oven for approx. 10 - 15 minutes (may need longer depending on how much you filled the cups 
• Let muffins cool.
• Enjoy these!!!!!
• Makes about 12 made with Love 

*Flax Eggs - 1 tbs of flax meal to 3 tbs water.  Let sit in the fridge for 30 minutes before adding.

This recipe is adapted from My Whole Food Life

See what other yummy recipes she has to offer.

Get your Muffins....

Almond Flour Peanut Butter Muffins

Healthy and yes, they are yummy!!!!!

Still trying to get the hang of getting a good picture :-)

Ingredients:

• 2 1/2 cups Almond Flour (gluten free)
• 1 cup Natural Cocoa Powder
• 1 tsp Baking Powder
• 1/2 tsp Sea Salt
• 2 Flax Eggs* 
• 1/2 Honey, Agave Syrup, or Maple Syrup
• 1/2 cup Unsweetened Apple Sauce
• 1 tsp Vanilla Extract (real)
• 1/2 cup Plant Based Milk - I was out of Almond Milk so I substituted Cashew Milk
• 1 cup Peanut Butter - I choose a Chunky Natural Version

Directions:

• Preheat oven to 350.
• Mix the dry ingredients in a small bowl.
• Mix the wet ingredients in a large bowl.
• Combine the dry ingredients with the wet.
• Lightly grease or line your muffin pan. 
• Fill muffin pan with about 3/4 full of the batter.
• Bake in the oven for approx. 10 - 15 minutes (may need longer depending on how much you filled the cups 
• Let muffins cool.
• Enjoy these!!!!!
• Makes about 12 made with Love 

*Flax Eggs - 1 tbs of flax meal to 3 tbs water.  Let sit in the fridge for 30 minutes before adding.

This recipe is adapted from My Whole Food Life

See what other yummy recipes she has to offer.

Yummy gluten-free cookies

gluten-free almond flour chocolate chip

Ingredients

1/4 cup brown sugar - (used Sugar In the Raw)
1/2 tsp. baking soda - (ran out so I used 1 1/2 tsps. of baking powder).
1/4 tsp. salt - (I omitted since I used baking powder)
2 tbs. butter at room temperature - (I used Earth's Balance Vegan Spread)
2 tsps. vanilla extract
1 large egg - (omitted and used 1 tbs of flax to 3 tbs of water and let sit for 30 minutes in fridge)
2 cups King Arthur Almond Flour
1/2 cup chocolate chips  - (I used Enjoy Life Mini Chips - non dairy and soy free)


Directions:

1) Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment.

2) Combine the brown sugar, baking soda, salt, and butter, and mix until smooth.

3) Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed.

4) Stir in the chocolate chips.

5) Scoop the dough one level tablespoon at a time onto the prepared baking sheet; a tablespoon cookie scoop works well here.

6) Gently flatten the cookies to about 3/8" thick.

7) Bake the cookies for 9 to 12 minutes, until golden brown.

8) Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes, then carefully transfer them to a rack to cool completely.

Yield: 14 cookies

This recipe was adapted from http://www.kingarthurflour.com/recipes/gluten-free-almond-flour-chocolate-chip-cookies-recipe

Yummy gluten-free cookies

gluten-free almond flour chocolate chip

Ingredients

1/4 cup brown sugar - (used Sugar In the Raw)
1/2 tsp. baking soda - (ran out so I used 1 1/2 tsps. of baking powder).
1/4 tsp. salt - (I omitted since I used baking powder)
2 tbs. butter at room temperature - (I used Earth's Balance Vegan Spread)
2 tsps. vanilla extract
1 large egg - (omitted and used 1 tbs of flax to 3 tbs of water and let sit for 30 minutes in fridge)
2 cups King Arthur Almond Flour
1/2 cup chocolate chips  - (I used Enjoy Life Mini Chips - non dairy and soy free)


Directions:

1) Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment.

2) Combine the brown sugar, baking soda, salt, and butter, and mix until smooth.

3) Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed.

4) Stir in the chocolate chips.

5) Scoop the dough one level tablespoon at a time onto the prepared baking sheet; a tablespoon cookie scoop works well here.

6) Gently flatten the cookies to about 3/8" thick.

7) Bake the cookies for 9 to 12 minutes, until golden brown.

8) Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes, then carefully transfer them to a rack to cool completely.

Yield: 14 cookies

This recipe was adapted from http://www.kingarthurflour.com/recipes/gluten-free-almond-flour-chocolate-chip-cookies-recipe

Yummy and Healthy Flourless Chocolate Muffins

These taste better than they look :-)

This recipe is adapted from My Whole Food Life - Check out their other recipes!!!

Ingredients:

• 1 cup nut butter (I used creamy peanut butter)


• 2 medium ripe bananas


• 1/4 agave syrup (you can use maple syrup but I used what I had)


• 1/3 cocoa powder (I used unsweetened organic)


• optional cacoa nibs on top

How To:

• Preheat oven to 350°.  (I usually make raw vegan goodies but had to try this)
• In your food processor or blender (I used the Ninja Kitchen 1100), add all the ingredients except for the nibs.  You will probably have to stop and scrap this sides while you are doing this step.
• Once properly mixed you will want to scoop into a greased or silicone muffin tray. I used an ice cream scooper that I kept wet. When in the muffin pan add the cacoa nibs.
• Place in over for approx. 15 - 20 minutes.  You should check after 15 minutes to see if done.

Now here comes the hardest part....enjoy!!!!  This recipe made about 8 muffins.  These can be kept in the refrigerator or freezer for a longer stay.  Mine did not last more than a day.

Yummy and Healthy Flourless Chocolate Muffins

These taste better than they look :-)

This recipe is adapted from My Whole Food Life - Check out their other recipes!!!

Ingredients:

• 1 cup nut butter (I used creamy peanut butter)


• 2 medium ripe bananas


• 1/4 agave syrup (you can use maple syrup but I used what I had)


• 1/3 cocoa powder (I used unsweetened organic)


• optional cacoa nibs on top

How To:

• Preheat oven to 350°.  (I usually make raw vegan goodies but had to try this)
• In your food processor or blender (I used the Ninja Kitchen 1100), add all the ingredients except for the nibs.  You will probably have to stop and scrap this sides while you are doing this step.
• Once properly mixed you will want to scoop into a greased or silicone muffin tray. I used an ice cream scooper that I kept wet. When in the muffin pan add the cacoa nibs.
• Place in over for approx. 15 - 20 minutes.  You should check after 15 minutes to see if done.

Now here comes the hardest part....enjoy!!!!  This recipe made about 8 muffins.  These can be kept in the refrigerator or freezer for a longer stay.  Mine did not last more than a day.