breakfast muffins.

Monday, September 14

Everyone, say hi to my hubby, Steven!
( My love, thank you for supporting your wife's blogging, you patient man ).
And thank you for actually writing down your recipes so they can be shared. He never does that and it drives me nuts. Think about it! What if it tastes so, so good one time & then you can't remember next time what you added last time and then it never tastes that good again?! The terror, I swear.

Anyway, here are two extra healthy, entirely gluten free breakfast anytime muffin recipes!
My in-laws always send us home with the freshest produce from their small town garden and after we've had our fill of stir-fries, Steven looks for other ways to use those veggies up. Hence the additions of shredded carrots & zucchinis - howdy, 10-12 servings of greens a day!

(makes 20 muffins)
2 ripe bananas, mashed
1 cup quinoa flakes
1 tsp cinnamon
1 tsp vanilla extract
1/2 tsp salt
1 scoop protein powder
+
1/2 cup Enjoy Life chocolate chips
1/2 grated unpeeled zucchini
1/2 cup grated carrots

- preheat oven to 350F
- mix bananas, cinnamon, vanilla, protein powder together
- stir in quinoa flakes, zucchini, carrots
- stir in chocolate chips
- scoop batter into lined muffin pans
(or in 'piles' on cookie sheet)
- bake for 15 - 18 minutes
- devour !!


(makes 20 muffins)
1 cup coconut flour
1/2 cup almond flour
3 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
+
8 eggs
1/3 cup honey
2 tsp vanilla extract
3 Tsp coconut oil
+
1/2 tsp apple cider vinegar
1 banana, mashed
2 cup grated unpeeled zucchini
1 cup grated carrot

- preheat over to 350F
- combine dry ingredients in a bowl
- in a food processor:
- add eggs, honey, vanilla, coconut oil / pulse to mix
- add dry ingredients to wet bowl / pulse to mix
- let mix sit for 3-5 minutes
- add apple cider vinegar, banana, veggies to bowl / pulse to mix
- scoop batter into lined muffin pans
- bake for 20 - 25 minutes
- devour !! (and keep leftover muffins in the refrigerator) 

And there you have it! Two batches of deliciousness & one cameo by our feline sous chef, Clark! 

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