Peanut Butter and Jelly Muffins

…without peanut butter.  Obviously.  Fair warning: I think these are great when made with sunflower seed butter, but they’ll be green.  No joke.  Chemistry wins again.  So I just used chunky almond butter.

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I used my Roasted Strawberry Jam in these but any Paleo-friendly (or not…I won’t tell) jelly or jam is fine!

5.0 from 2 reviews

Peanut Butter and Jelly Muffins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ c coconut flour
  • 6 eggs
  • ½ c applesauce
  • ½ c almond butter (or any nut butter…or coconut butter for nut free)
  • 1 t baking soda
  • 1 t vanilla
  • pinch salt
  • About ½ c or so of jelly or jam
Instructions
  1. Combine all your dry ingredients.
  2. Beat the eggs with the cashew butter and vanilla. Stir in the applesauce.
  3. Add the dry ingredients to the wet and stir to combine.
  4. Spoon into your lined cupcake tins to about ½ full.
  5. use a spoon to make a little well in the batter and place a teaspoon or two of jelly inside. Top with a little more batter, ensuring that no jelly peeks out.
  6. Bake at 350 degrees for 30-35 minutes, until the muffins are lightly browned on top.
  7. Makes 1 dozen muffins.

 

An Oldie but Goodie…Because it’s December and I LoveLoveLove Eggnog…

**This is a re-post from last winter…I probably made a dozen batches of these as gifts and, well…for myself.  I made a few tweaks since it went up last year and it’s already making an appearance for this holiday season so I’m sharing again!**

eggnog cupcake

As I was a-stalking the interwebz last year I found this recipe.  Couldn’t not do it.  Just couldn’t.  I love eggnog.  I love chocolate.  I LOVE that it’s required on pain of death to keep my house full of baked goods during the whole month of December.

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So, um…eggnog isn’t Paleo!  Oh, wait…I HIGHLY recommend this Paleo eggnog recipe from Health-Bent.  (I like maple syrup instead of sugar for this one).  It’s totally bonkers, you guys.  Even if you’re too lazy to bake it into anything, just do it because eggnog is awesome.  I also found some great organic nog at Safeway that’s Primal-friendly (it’s got heavy cream in it), so all hope isn’t lost if you don’t feel like making your own, either.  If you’re like a certain husband of mine (*cough*) who doesn’t like eggnog for some godawful reason…just…just get out.  Now.

Eggnog Chocolate Chip Cupcakes
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Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ c Coconut Flour
  • 5 Eggs
  • 2 Egg Whites
  • ½ c Cashew Butter (or coconut oil for nut free)
  • ½ t Salt
  • ½ t Baking Soda
  • ½ t Gluten Free Baking Powder
  • ⅓ c Maple Syrup
  • ¾ c Egg Nog
  • ¼ t Vanilla
  • ½ t Nutmeg
  • 1 c Chocolate Chips
  • **Vanilla Frosting**
  • 1 c Palm Shortening *or* coconut oil
  • 2 T Heavy Whipping Cream *or* Canned Coconut Milk
  • 1 t Vanilla
  • 2 T Maple Syrup
Instructions
  1. Whisk together the dry ingredients.
  2. Beat the eggs, whites, egg nog, butter, vanilla, and maple syrup. By ½ cup-fulls, add the dry mixture and whisk until smooth. Fold in the chocolate chips.
  3. Preheat the oven to 350 degrees. Fill lined muffin tins ½ full with batter. Bake for 25-30 minutes, or until a toothpick.
  4. If you want to do a loaf instead, bake in a loaf pan, same temp, for 50-55 mins.
  5. For the frosting, beat all the ingredients till light and fluffy!

 

Pumpkin Struesel French Toast

Know what would be awesome?  If I could be a size 0 and wear whatever I wanted and look amazing.  I whine about this a lot and my husband hates it.  Then at some point it dawns on me that I have an almost sociopathic fetish for food and I’m all like, “Oh, wait…if I have to eat like a movie star I’ll go fracking insane.”  Which I will.  Just ask my husband.

I’m much happier with a bellyfull of pumpkin and maple syrup.

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I mean, isn’t breakfast the most important meal of the day?  Or something?

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No?  It’s OK.  This makes and great lunch/dinner/snack/pre-WO/post-WO/midnight/3 am/happy hour/whenever kinda deal.

Note: the recipe for my Pumpkin Struesel Bread can be found HERE.

Pumpkin Struesel French Toast
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Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 loaf of my pumpkin stuesel bread, sliced
  • 1 c coconut milk
  • 3 eggs
  • pinch salt
  • 1 t vanilla
  • coconut oil for frying
Instructions
  1. Preheat the oven to 375 degrees.
  2. Whisk together the coconut milk, eggs, salt, and vanilla.
  3. Heat the coconut oil in a skillet over medium heat.
  4. Dip the slices of bread into the egg mixture and allow to soak for a minute or so.
  5. Fry the slices, 2 at a time, for 2-3 minutes per side or until golden brown.
  6. Remove to a baking pan and place in the oven for 5 minutes.
  7. Serve with maple syrup and pastured butter.

 

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Crunchy Pumpkin Struesel Bread

I went for a jog the other day.  I pronounce it “YOG”.  Mostly because Anchorman has, indeed, had that kind of influence on my life and vocabulary.  But also because I sincerely despise jogging…or running, whatever you wanna call it…and I refuse to talk about it with any kind of respect.  Today my calves are still screaming at me and I have a bazillion blisters on my feet because, well, it’s been that long.  Last time I act on impulse when it comes to exercise.  Oh, the weather is SOOO nice today?  Let’s go for a JOG, eh?  Oh.  HELL  NO.

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You know what IS appropriate for fall weather?  Um, pumpkin things.  Preferably baked pumpkin things…although I have this weird obsession with the memory of this pumpkin ravioli I used to order at Bacchus in New Paltz, NY after a long day of climbing.  They also had like, a million kinds of beer from pretty much every country and if you drank one from every country you got a free T-shirt.  PS, I also love(-ed) pumpkin beer.  I will seriously make myself your slave for life if you can tell me where to find gluten free pumpkin beer.

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I dream about this pumpkin bread.  You’ll dream about it, too, you just wait and see.  I even made French toast with it.  Praise me.

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5.0 from 1 reviews

Crunchy Pumpkin Struesel Bread
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ c coconut flour
  • ½ t salt
  • ½ t baking soda
  • ½ t baking powder
  • 5 eggs
  • 2 egg whites
  • ½ c cashew butter
  • ½ c pumpkin
  • ½ t vanilla
  • 2 t pumpkin pie spice
  • ½ t cinnamon
  • 1 T lemon zest
  • ⅓ c dark maple syrup
  • ⅓ c chopped pecans
  • Struesel:
  • 1 c chopped pecans
  • ½ c shredded coconut
  • 1 t pumpkin pie spice
  • 1 t cinnamon
  • 1 T coconut oil, melted
  • 2 T maple syrup
Instructions
  1. Combine all your dry ingredients.
  2. Beat the eggs and egg whites with the cashew butter, pumpkin, maple syrup, lemon zest, and vanilla.
  3. Add the dry ingredients to the wet and stir to combine.
  4. Beat with an electric mixer on HIGH for 2 minutes (this step is key to a good, fluffy texture).
  5. Fold in the pecans.
  6. Pour batter into a lined loaf pan.
  7. Combine 1 c chopped pecans, ½ c coconut, 1 t pumpkin pie spice, 1 t cinnamon, 1 T coconut oil, and 2 T maple syrup.
  8. Top the batter with the struesel mixture
  9. Bake at 350 degrees for 50-60 minutes, until the bread is lightly browned and passes the toothpick test.

 

Blueberries N’ (Dairy Free) Cream Pancakes

I kind of feel like I live alternately between military and civilian.  Mostly because so few of my civilian friends are married, engaged, or even thinking about getting hitched and all my military friends are over here like, “Bitch please…I got married 5 years ago.”  Yeah, that was me married at 23.  My civilian counterparts are ALMOST done judging me.  Oh, except now my military friends are all popping out their SECOND babies.  That’s kinda where they left me behind…not only am I not in any way to produce offspring (I’m told it hurts), but the best possible birth control is a good friend with a toddler.  Seriously.

Which brings be to my PSA of the week…guys, if you ARE having babies, that’s totally cool.  Really.  You’re better people than me.  But for the love of Christmas can we stop taking creepy infant and pregnancy photos?  Here’s a rule of thumb…if you can’t re-create a photo with your adult child without it being normal or at least cute…please, please don’t do it.  Or at least don’t put it out there on social media for the world to see.  Like balancing your naked baby where your bump used to be…or laying around naked with your naked baby…or tattooing a picture of your naked baby on your bump and taking a picture of yourself with an Abercrombie-like expression.  (Yes, I have seen all of those.)  Actually, can we just stop taking naked pictures of ourselves and posting them online?  Nobody needs to see that.  There are special websites for that, and last I checked, Facebook wasn’t one of them (although some of the ads I’m getting have been making me wonder…).

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So less naked people.  More pancakes.

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Yes.  Peace, love, and pancakes.

4.0 from 1 reviews

Blueberries N’ Cream Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 3 Green Bananas
  • 2 T Coconut Manna (coconut oil works well too)
  • 2 Eggs
  • 2 Egg Whites
  • ½ t Almond Extract
  • ½ t Cinnamon
  • 1 pt. Blueberries
  • ¼ c Water
  • 2 c raw cashews, soaked for 3-4 hours
  • ½ c coconut milk
  • Juice of 1 lemon
  • 1 T coconut oil
  • 1 t vanilla
Instructions
  1. Pancakes:
  2. In a food processor or blender, puree bananas, coconut manna, eggs, egg whites, almond extract, and cinnamon.
  3. Pour onto a skillet over medium heat.
  4. Cook for about 1-2 mins per side, then flip.
  5. Blueberry Topping:
  6. In a microwave safe dish, mix the blueberries in the water.
  7. Nuke for 1 minute at a time for about 3 or 4 minutes, until blueberries are juicy and soft.
  8. For the cashew cream,
  9. Soak the cashews in water for at least 2 hours, then drain off the water.
  10. Pulse the soaked cashews in a food processor until you have a fine meal.
  11. Add the coconut milk, lemon juice, vanilla, maple syrup and coconut oil.
  12. Run the food processor until you have a creamy consistency like cream cheese.
  13. Top pancakes with blueberry topping and cashew cream!

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Summer Berry Muffins

OMG we’re like a month away from Fall…and all the pumpkin-y deliciousness that comes with it.  Spoiler…I’ve already started baking pumpkin things.  But I can’t share just yet…that would mean I have a problem.  Either way, I still need baked goods in my life that I CAN brag about, so here ya go.

Paleo Summer Berry Muffins 2

What the heck is a summer berry?  Um…all of them.  Seriously, go crazy.  I used cherries (my FAVE), blueberries, and raspberries.  Just go with whatever you like.  Oh, and remember strawberries aren’t really berries sooooo you’re out of luck there.  But apparently bananas and tomatoes and avocados are.  Huh.  These could potentially get really gross.  Don’t be TOO creative, mmk?

Paleo Summer Berry Muffins

4.0 from 1 reviews

Summer Berry Muffins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ c Coconut Flour
  • ½ t Salt
  • ½ t Baking Soda
  • ½ t Gluten-Free Baking Powder
  • 5 Eggs
  • 2 Egg Whites
  • ½ c Unsweetened Applesauce
  • ½ c Almond Butter
  • 1 t Vanilla
  • 1 c Summer Berries (any combo of blueberries, cherries, strawberries, blackberries, raspberries, etc)
Instructions
  1. Whisk the dry ingredients together, except the walnuts.
  2. Add the remaining wet ingredients and stir to combine.
  3. Beat the batter with an electric mixer for 3 minutes on high, until fluffy.
  4. Fold in the walnuts.
  5. Spoon into prepared muffin tins about ¾ high.
  6. Bake at 350 degrees for 20-25 minutes.
  7. Makes 12 muffins

 

Sugar Detox Carrot Cupcakes

Does it still retain “cupcake” status if you eat it for breakfast?

So if you follow me on Facebook at all you know I’m about knee-deep in a 21-Day Sugar Detox right now.  It’s my third one ever and definitely easier by now.  This summer…and a cross-country move…and my first semester of pre-med…and these…and these…kinda left me with a donut around my middle.  Plus sugar just isn’t very good for you.  Even though it knows just how to make me feel so good.  Sugar’s a jerk.

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I ended up with these kind of by accident.  I was playing around with muffin recipes (again) because they’re just the easiest thing to toss in a baggie for breakfast when I have a morning lecture…and then I got these, which despite having ZERO sugar (natural or otherwise), taste just like carrot cake.  Seriously, I think these will give my best carrot cake recipe a run for its money.  Or maybe it’s just that I’m at that point where I haven’t had any sugar in a week and EVERYTHING tastes sweet.  I dunno.  I still can’t get enough of ‘em, though.

You tell me!

21DSD Carrot Cupcakes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ c Coconut Flour
  • ½ t Salt
  • ½ t Baking Soda
  • ½ t Baking Powder
  • 5 Eggs
  • 2 Egg Whites
  • ½ c Unsweetened Applesauce
  • ½ c Coconut Cream Concentrate, softened (or sub ½ c nut butter)
  • 1 t Vanilla
  • 1 t Pumpkin Pie Spice
  • 4 Medium Carrots, grated (I ended up with ~1½ cups)
Instructions
  1. Combine all your dry ingredients.
  2. Beat the eggs and egg whites with the applesauce, coconut manna, and vanilla.
  3. Add the dry ingredients to the wet and stir to combine.
  4. Beat with an electric mixer on HIGH for 2 minutes (this step is key to a good, fluffy texture).
  5. Spoon into your lined cupcake tins to about ¾ full.
  6. Bake at 350 degrees for 25 minutes, until the cupcakes are lightly browned and pass the toothpick test.
  7. Makes 1 dozen cupcakes.

 

Apple Pie Muffins

Hey……YOU GUYS.  Do yourself a favor and skip to the bottom of the page RIGHT THIS SECOND and make you some muffins.  I can wait.

Apple Pie Muffins II

Done?  Good.  Oh, why you’re oh-so-welcome.  Yes, they’re amazing, I know.

My interest is usually piqued when I see an muffin named after a pie.  I mean, how do you DO that without making a mini pie?  Or just a muffin with fruit in it?  Fun fact: these muffins taste like apple pie with all the softness and moist crumbliness of a muffin.  The secret is to keep your apple chunks juuuuuuuust the right size.  Not so tiny that you’re just making an apple muffin but not so huge that they don’t cook through.  I actually sliced mine on a mandolin (on the 1/8 inch setting) and then gave ‘em a rough chop after that so that they looked like shards of glass.  That’s a horrible metaphor…but really, think shards of glass.

Apple Pie Muffins

The result is a warm, soft muffin with ooey-gooey pockets of that apple-cinnamon goop that makes actual apple pies so awesome.  But without the effort of making an actual pie.  How efficient of me ;-)

5.0 from 1 reviews

Apple Pie Muffins
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ c Coconut Flour
  • ½ t Salt
  • ½ t Baking Soda
  • ½ t Baking Powder
  • 5 Eggs
  • 2 Egg Whites
  • 1 Large Mashed Banana
  • ½ c Almond Butter (or Coconut Manna for nut-free)
  • 1 t Vanilla
  • 1½ t Cinnamon
  • 3 T Honey (optional…omit for 21DSD)
  • 1 Apple, any color, roughly chopped
Instructions
  1. Combine all ingredients except the apple in a large mixing bowl and stir to combine.
  2. Beat on High with an electric mixer for 3 minutes, until nice and fluffy.
  3. Fold in the apples.
  4. Spoon into prepared muffin tins.
  5. Bake at 350 degrees for 20 minutes. They may still be a little gooey because of the apple, but that’s what we want! Cool completely before removing from muffin pan.
  6. Makes 12 muffins.

 

Banana Nut Muffins

Just a heads up…I’m on a muffin kick right now.

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They’re the perfect breakfast to toss in my backpack to eat in morning lecture.  And they don’t take up much space since that’s a valid concern for someone who bikes 7 miles each way through city traffic to get to school.  It’s awesome.  I’m saving cash from gas, doing my part to save the environment, and getting a free workout.  If you’ve ever been to Baltimore you know there are some HILLS here.  I wish I had the time to keep up with O-lifting full time but I just don’t anymore.  I still get a good lift in at Dumbarton on Saturday morning and *maybe* another one at some point in the week, but frankly, a 40-minute commute by bike each way makes me feel pretty good about staying in shape.  Just wish it wasn’t so damn hot…seriously, what’s up with this summer?!  Pretty sure my classmates think I look like a drowned rat every morning.  Or at least smell like one.

OMG I shouldn’t be talking about nasty stuff when these muffins were such a slam dunk.  Banana nut muffins aren’t exactly original but I really wanted a Paleo muffin that tasted like those awesome ones you could get on a giant platter from Costco.  If you don’t know what I’m talking about I pity you.  I mean, these aren’t jumbo since I don’t have a good jumbo muffin pan…just my sissy little ones.  And by little I mean normal muffin size, but I REALLY have a thing for jumbo muffins.  But little muffins can be delicious, too.  I guess.

Banana Nut Muffins
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ½ c Coconut Flour
  • ½ t Salt
  • ½ t Baking Soda
  • ½ t Gluten-Free Baking Powder
  • 5 Eggs
  • 2 Egg Whites
  • ½ c Mashed Banana (about 1 large…PLEASE measure this out, it makes a huge difference!)
  • ½ c Almond Butter
  • 1 t Vanilla
  • ¼ c Honey
  • ½ c Chopped Walnuts
Instructions
  1. Whisk the dry ingredients together, except the walnuts.
  2. Add the remaining wet ingredients and stir to combine.
  3. Beat the batter with an electric mixer for 3 minutes on high, until fluffy.
  4. Fold in the walnuts.
  5. Spoon into prepared muffin tins about ¾ high.
  6. Bake at 350 degrees for 30 minutes.
  7. Makes 9 muffins

 

No-Frills Banana Bread (Version 2.0)

I’ve made like a hundred different banana breads.  (This, this, this, and this).  I mean, I love it and it’s easy and makes good meals and snack on the go and is the best possible air freshener for the kitchen.  Duh.  But now my basic recipe has been revised.  Again.

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Why?  Well, last time you’ll recall I had a change of heart about the excessive use of nut flours in baking, especially in something that had become a breakfast staple of mine.  This time, it’s the flax.  I have decided to quit using flax meal in my recipes since, well, it doesn’t agree with me.  By process of elimination I realized it irritates my system, makes me gassy, and all that jazz.

I did a little reading, and it turns out that flax oil is really unstable (like many nut and seed oils).  When you grind up the seeds, it goes rancid when exposed to heat or if not properly stored.  If you want to use raw flax, you’re good as long as you buy the whole seeds and grind them yourself.  If you’re like me and buy the packs or flax meal and store and use them like any other flour, then you’re doing way more harm than good.  Oops.

Thankfully, the recipe was easy to fix and the result is just a nice, tender, rich flavored banana bread that is lovely on its own or slathered with raw almond butter and honey.  Bonus that it’s oil and sugar free, so it’s cool for daily consumption :-)

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Right now it’s saving breakfast for me since I can just toss a few slices into a baggie and take them to class.  Next step is to start making some serious Banana Bread French Toast…

3.7 from 3 reviews

No-Frills Paleo Banana Bread
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • ⅔ c Coconut Flour
  • 1 t Salt
  • 1 t Baking Soda
  • 1 t Cinnamon
  • 1 t Allspice
  • 3 Ripe Bananas, mashed (green bananas for 21DSD)
  • 6 Eggs
  • 2 t Vanilla
Instructions
  1. Whisk all of the dry ingredients together and set aside.
  2. Mash the bananas and beat the eggs and vanilla.
  3. Add the dry ingredients and mix until well combined.
  4. Preheat the oven to 350 degrees.
  5. Pour batter into a greased and parchment lined loaf pan.
  6. Bake for 45-50 minutes, or until a knife inserted in the center comes out clean.