Double Chocolate Banana Muffins (Gluten & Dairy Free, Paleo)

Double Chocolate Banana Muffins (Gluten & Dairy Free, Paleo)

If you love my Chocolate Chunk Banana Muffins then I’m about to make your palate explode with this spin on one of my most popular recipes to date!

I’ve amped up the flavour on these muffins by adding more rich chocolate flavour plus some optional walnut crunch & crumble.

These muffins are a great breakfast option on days when you’re running out the door. They also make for a delicious healthy snack or treat.

They’re packed with all the good stuff including quality protein and healthy fats that will keep you feeling satisfied. Even better, they’re naturally sweetened with ripe bananas and only a tiny amount of extra sweetener, so they’ll keep you on track with your health and weight loss goals.

Let me know your thoughts on this new muffin recipe. I hope you enjoy them as much as I do ?

TIP: Make a batch and store them in the freezer. Simply grab one whenever you need quick fuel–they thaw out within 10-15 minutes. If you plan to eat the batch within a week, they can be stored in the fridge.

Do you have an allergy or intolerance to eggs? Use one of the egg substitutes below:
1 tbsp ground flax + 3 tbsp water (whisk until gelatinous and creamy) = 1 egg
1 tbsp chia seeds + 3 tbsp water (Stir and allow to rest for 15 minutes) = 1 egg

Double Chocolate Banana Muffins

INGREDIENTS: (12 medium sized muffins)
4 pastured eggs*
1/2 cup coconut oil, melted and cooled
3 ripe bananas, mashed
1 tbsp honey or maple syrup (optional)
1 tsp vanilla extract (optional)
1/2 cup coconut flour, sifted (I like Saisha from Rootalive)
1/2 cup almond flour, sifted
1/4 cup cacao or cocoa powder
1 tsp baking powder
1/4 tsp sea salt
1/4 cup dark chocolate chips (I like Camino 100%)
1/4 cup raw walnuts, chopped (optional)

Optional Crumble:
2 tbsp raw walnuts
2 tbsp coconut chips
2 tbsp dark chocolate chips

*Substitute with 4 flax eggs or 4 chia eggs for egg free version (see instructions above).

INSTRUCTIONS:

1. Preheat oven to 350. Place liners in muffin tin.

2. Beat eggs in bowl, mash bananas with a fork on a plate, then add all wet ingredients together and mix thoroughly.

3. Mix all dry ingredients in a separate bowl then add dry ingredients to wet ingredients and continue to mix until a thick smooth batter is formed.

Note: Steps 2 & 3 can be done using a food processor to make things easier.

4. Add chocolate chips and chopped walnuts (optional) into the batter and mix.

5. Optional step for crumble: Add walnuts and coconut chips to food processor and pulse until a crumble is formed. If you don’t have a food processor, put ingredients in a bag and crush with the bottom of a mug or can. Mix in dark chocolate chips.

5. Fill muffin tins 3/4 of the way with batter. Top with crumble (optional).

6. Bake for 18-20 minutes. Let cool before removing from tin.

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Creamy Eggnog Dough Balls (Raw, Gluten Free, Plant-Based)

Creamy Eggnog Dough Balls (Raw, Gluten Free, Plant-Based)

These soft and doughy balls are the perfect healthy treat for the holiday season!

According to some of my taste testers, these delicious bites taste like eggnog flavoured timbits! So, you’re in luck because timbits have never been this healthy – and packed with quality ingredients that will leave your body feeling good and satisfied. 

These no-bake balls are real easy to whip up in one bowl or you can use a food processor to make things even easier. Freeze the dough for roughly 15-minutes and then roll into bite-size balls. Enjoy these creamy balls as a snack or treat.

Gluten free, grain free, dairy free, raw & plant-based.

Pair these eggnog dough balls with my Eggnog Latte. It’s a match made in eggnog heaven!

Creamy Eggnog Dough Balls

INGREDIENTS: (makes 20ish balls)
1 3/4 cups almond flour
1/4 cup coconut flour
2 tbsp coconut palm sugar
3/4 tsp ceylon cinnamon
3/4 tsp ground nutmeg
pinch sea salt
1/4 cup raw coconut oil, melted & cooled
1/4 cup maple syrup
1/4 cup eggnog (I used So Delicious Coconut Holiday Nog)
1 tbsp coconut palm sugar (for coating)

INSTRUCTIONS:

1. Combine the dry ingredients in a large bowl and mix well.

2. Pour melted coconut oil (melted & cooled) and maple syrup into the dry mixture and mix well.

3. Add the eggnog until a thick batter is formed. If the batter is too runny, add a teaspoon more coconut flour at a time until batter thickens.

4. Place batter in freezer for roughly 15-minutes to firm up. This will make the batter less sticky so you can form balls easily.

5. Scoop a teaspoon of dough and form into a small ball. You can roll the balls in the extra coconut palm sugar to coat then place in large shallow tupperware, dish or tray.

6. Store balls in the fridge for up to 2-weeks.

RECIPE NOTE: Steps 1-3 can be done using a food processor if you have one. 

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Chocolate Chip Cookies (Gluten Free, Paleo)

Chocolate Chip Cookies (Gluten Free, Paleo)

Want chewy grain free chocolate chip cookies in your life? Look no further!

This Paleo Baking Flour from Bob’s Red Mill makes kick@$$ chocolate chip cookies. Some may say that they taste just as good as cookies with regular flour, BUT I’ll let you decide for yourself 😉

Paleo Baking Flour is a unique blend of nut flours and root starches. The ingredients are clean and simple … almond flour, arrowroot starch, organic coconut flour and tapioca flour.

Give these chewy chocolate chip cookies a try. They’re gluten, grain and dairy free + perfect for those on a paleo, low-carb or IBS diet.

Chocolate Chips Cookies

INGREDIENTS: (makes 15ish cookies)
1 1/4 cups Paleo Baking Flour (Bob’s Red Mill)
1/2 cup coconut palm sugar
1/3 cup refined coconut oil, solid
1 large egg
1 tsp vanilla extract
3/4 tsp baking soda
1/4 tsp sea salt
1/2 cup dark chocolate chips

INSTRUCTIONS:

1. Preheat oven to 350F and line baking sheet with parchment paper.

2. Using a food processor or hand-mixer, mix together coconut oil and coconut sugar until smooth.

3. Add egg and vanilla extract and mix.

4. Add in flour, baking soda and salt and continue to mix until smooth batter is formed.

5. Fold in chocolate chips with a spatula.

6. Scoop onto baking sheet, about 2 tbsp or 1 ice cream scoop per cookie. Leave as is (do not flatten). Cookies will expand during baking so leave enough room around each cookie.

7. Bake at 350F for 12-minutes or until edges are golden. Let cool on baking sheet.

Lemon Amaretti (Gluten & Grain Free, Plant-Based)

Lemon Amaretti (Gluten & Grain Free, Plant-Based)

DID YOU KNOW? Food-grade lemon essential oil can be used in a variety of recipes (from sweet treats to savory dishes) to replace lemon zest or lemon extract.

Lemon essential oil is a highly concentrated derivative of lemons that comes from cold-pressing the lemon peel and not the inner fruit. The peel is the most nutrient-dense portion of the lemon in terms of fat soluble phytonutrients.

Lately I’ve been experimenting with lemon essential oil in my smoothies and baked goods – and OMG, I’m hooked!

Lemon essential oil not only packs a flavourful punch, but it makes my food taste like I’m some kind of pro chef . The best part is – no more chipping my shellac nails on the evil zester!

Tips for incorporating lemon essential oil into recipes:

  1. Zest of 1 lemon = 8-14 drops lemon essential oil
  2. 1 tsp of lemon zest = 1-3 drops lemon essential oil
  3. 1 tsp of lemon extract = 3-4 drops lemon essential oil
  4. Add lemon essential oil into recipes as you would lemon zest or lemon extract.
  5. The flavour of lemon essential oil will dissipate during cooking/baking, so add a couple extra drops of oil to recipes that require cooking.

Give these chewy gluten free & paleo friendly lemon almond cookies with lemon essential oil a try.

Lemon Amaretti

INGREDIENTS: (25-30 small cookies)
1.5 cups almond flour
4 tbsp coconut flour
1/4 cup coconut oil (melted & cooled)
3 tbsp honey
10 drops lemon essential oil (food grade) OR zest of 1 lemon
2 tsp vanilla extract
1/4 tsp sea salt
25-30 whole raw almonds (for top of cookie)

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Get 24% off all Young Living essential oils (including food-grade oils) here.

INSTRUCTIONS:

1. Combine all ingredients in a food processor (or mix by hand in a bowl) until a batter forms and holds together. If batter is too moist, add more coconut flour. If batter is too crumbly, add more coconut oil.

2. Line baking sheet with parchment paper, scoop batter with a small spoon, place on baking sheet and form into preferred shape. Top each cookie with a raw almond. Leave 1-2 inches of space between cookies.

3. Bake at 350 for 12 minutes or until edges start to brown. Let cool on baking sheet. Once cooled, store cookies in airtight container.

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Chocolate Chunk Banana Muffins (Gluten & Grain Free, Paleo)

Chocolate Chunk Banana Muffins (Gluten & Grain Free, Paleo)

I got 99 problems and dunking these muffins into espresso is one!

Good thing I’m quick to eat them. That solves my problem fast ?

These delicious gluten free paleo muffins make for a great grab-and-go breakfast or snack.

Loaded with all the good stuff including quality protein and healthy fats that will keep you fueled until your next meal.

You can make a batch, freeze them and grab one whenever you need quick and healthy fuel. They thaw out pretty quick. Or store them in the fridge if you plan on consuming them within a week or so.

Do you have an allergy or intolerance to eggs? Use one of the egg substitutes below:

  • 1 tbsp ground flax + 3 tbsp water (whisk until gelatinous and creamy) = 1 egg
  • 1 tbsp chia seeds + 3 tbsp water (Stir and allow to rest for 15 minutes) = 1 egg

Love this recipe? Then you’ve got to try my Double Chocolate Banana Muffins!

Chocolate Chunk Banana Muffins

INGREDIENTS: (12 medium sized muffins)
4 pastured eggs*
1/2 cup coconut oil, melted and cooled
3 ripe bananas, mashed
1 tbsp honey or maple syrup (optional)
1 tsp vanilla extract (optional)
1/2 cup coconut flour, sifted
1/2 cup almond flour, sifted
1 tsp ceylon cinnamon
1 tsp baking powder
1/4 tsp sea salt
1/2 dark chocolate bar (85% or higher, chopped into chunks)

*Substitute with 4 flax eggs or 4 chia eggs for egg free version.

INSTRUCTIONS:

1. Preheat oven to 350. Grease muffin tin with coconut oil or use liners.

2. Beat eggs in bowl, mash bananas with a fork on a plate, then add all wet ingredients together and mix thoroughly.

3. Mix all dry ingredients in a separate bowl then add dry ingredients to wet ingredients and continue to mix until a thick smooth batter is formed.

TIME SAVER TIP: Use a food processor for steps 2 & 3 if you have one.

4. Add chocolate chunks into the batter and mix (save some to add on top).

5. Fill muffin tins 3/4 of the way with batter. Top with remaining chocolate chunks.

6. Bake for 18-20 minutes. Let cool before removing from tray.