These muffins are very tasty and somehow better in the mini muffin cups. I blended a whole orange in my NutriBullet which gave them an extra level of moistness and flavor. You can also squeeze an orange or put it in a blender or food processor.
1/2 cup coconut flour (sifted)
1 orange (blended or squeezed)
2 bananas (very ripe/blended with back of fork)
1/4 teaspoon salt
1/4 cup chopped walnuts
1 teaspoon vanilla
1 tablespoon pumpkin pie spice or cinnamon
1/4 cup ghee or butter melted
Grease muffin pan with coconut oil
Combine all ingredients and pour into pan
Bake @400 degrees about 12 minutes
Let cool and gently remove from pan with a small spoon
These delicious, easy to make mug muffins or (“mug-fins” as we have been calling them) have been a huge hit at my house since I created this recipe.
My daughter wanted to start a “mug-fin” club right after having one and my husband (man of few words) reported that they were good and “tasted like a muffin”. Success!
My daughter loves them with chocolate chips (I used Enjoy Life which are dairy and soy free). I like a “mug-fin” with blueberries and walnuts. They can also be made with coconut flour–just use two tablespoons instead of three.
Enjoy this healthy treat!
Three tablespoons almond flour
1/4 teaspoon baking powder
Tablespoon (or less) maple syrup
Tablespoon coconut oil
Pumpkin pie spice or cinnamon
Chocolate chips, walnuts or blueberries
Smash banana and coconut oil with back of a fork until combined
Add in almond flour, baking powder, salt, spices and maple syrup
Chia seeds are all the rage in the crowds I run with. They are highly nutritious being packed with omega-3 fatty acids, antioxidants and fiber. Plus they are a seed and we should all eat more seeds. For some reason I was resistant but once I tried them I had an Oprah like “aha” moment (you know when she sings/yells “I GET IT”).
My friend Roisheen, who gave me this recipe idea, has had all sorts of fun with chia seed pudding toppings with her daughter. Kids like it ’cause it grows. It is a rather bland base and easy to make your own.
Chia Seed Pudding
One tablespoon chia seeds
Nine tablespoons water
Allow chia seeds to soak up water for about five minutes. Then add “mix-ins”. I used a few frozen strawberries and a splash of almond milk.
This is a quick, healthy and very filling breakfast.
1 cup water
1/2 cup gluten-free oats
1/2 sliced bananas
Handful of walnuts
Sprinkle of cinnamon
Splash of rice milk
Bring water and salt to boil. Add oats and lower to simmer. Stir while cooking (not obsessively). Cook @ 5-10 minutes. When it’s at consistency you like cover for a minute to let it thicken. Pour into bowl and cover with the remaining ingredients.