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Apple Spice Blender Muffins

These muffins are whole grain, gluten-free and completely delicious. the batter is madi in a blender, so there is very little clean up. They are great for breakfast, snack or a little treat. There is no guilt involved.

  • 2 c oat flour
  • 1 1/4 c almond yogurt (I used the Kite Hill Vanilla)
  • 1/2 c Date Paste
  • 1/2 c applesauce, unsweetened
  • 1 1/2 tso baking powder
  • 1 tsp vanilla extract
  • 1 tsp Baking Spice Blend
  • 1/2 tsp baking soda
  • 1/4 tsp Himalayan salt

Preheat oven to 400 degrees.

Add all of the ingredients into a high-speed blender. Blend until smooth and creamy. Scrape sides as needed.

Stir-ins:

  • 2/3 c (1 medium apple – I like honey crisp, Fuji and Gala)finely chopped

Stir the apple into the batter. Pour the batter into muffin wells. Bake for about 18 minutes.

Cool the muffins in the muffin tin for about 5 minutes, Then transfer the muffins to a cooling rack to completely cool.

Serve. Eat. Enjoy.

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Whole Grain GF Banana Chocolate Chip Blender Bread

Ooops, I did it again. I let a whole bunch of bananas get too ripe. Now I am making some Whole Grain GF Banana Chocolate Chip Bread – Yum! Sometimes I think I subconsciously do that to get some good banana bread.

  • 4 very ripe bananas
  • 1/2 c Almond Milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp pure vanilla extract
  • 1 c GF oat flour
  • 1 c sorghum flour
  • 1/4 c maple sugar or maple syrup
  • 1 tbsp baking powder
  • 1 tsp Baking Spice Blend

Preheat oven to 350 degrees.

Combine all the ingredients into a high-speed blender. Blend for about 50 seconds. (That is how long my smoothie button goes for on my vitamix.)

Scrape the sides and blend one more time.

Stir-ins:

  • 1/2 c dark chocolate chips

Stir in the chocolate chips into the bread batter.

Pour into prepared bread pan.

Bake for 60 minutes. Remove from oven and let cool for 5 minutes in the bread pan. Transfer bread to a cooling rack. Let the bread completely cool.

Serve. Eat. Enjoy.

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Blender Banana Muffins with Chocolate Hazelnut Filling

When I had made my Blender Banana Pecan Muffins I had put a dollop of my Chocolate Hazelnut Spread – Vegan/Oil Free/Sugar Free on top. It was amazing. Which got me thinking of how I could incorporate it inside the muffin. This is what I came up with.

Wet Ingredients:

  • 3 ripe medium bananas (about 1 cup)
  • 1 c almond yogurt (I like Kite Hill)
  • 1/2 c Date Paste
  • 1/4 c Almond Milk, vanilla, unsweetened
  • 1 tsp pure vanilla extract

Preheat oven to 400 degrees. Prepare muffin wells.

Blend wet ingredients for about 50 seconds. (That is how long my smoothie button takes)

Dry Ingredients:

  • 2 c rolled oats
  • 1 tbsp flax seeds
  • 1 tsp Baking Spice Blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp Himalayan salt

Add dry ingredients to the wet ingredients in the blender. Blend the ingredients together for another 50 seconds.

Pour half the batter into prepared muffin wells. Put about 1-2 tsp of my Chocolate Hazelnut Spread – Vegan/Oil Free/Sugar in the middle of the batter.(I had made this batch with about 1 tsp, and I will probably do more the next time.)Do this with each muffin well.

Pour the remaining batter into the muffin wells, covering the Chocolate Hazelnut Spread.

Bake for about 20 minutes. Let muffins cool about 10  to 15 minutes in muffin pan. Transfer muffins to cooling rack to finish cooling.

Share. Eat. Enjoy.

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Banana Pecan Blender Muffins

I have been wanting to try making some blender muffins. I love recipes that only require one vessel to mix and blend. Basically the less I have to clean up the better. What I really need is a sou chef , but that is not going to happen. So blender muffins it is.

Wet Ingredients:

  • 3 ripe medium bananas (about 1 cup)
  • 1 c almond yogurt (I like Kite Hill)
  • 1/2 c Date Paste
  • 1/4 c Almond Milk, vanilla, unsweetened
  • 1 tsp pure vanilla extract

Preheat oven to 400 degrees. Prepare muffin wells.

Blend wet ingredients for about 50 seconds. (That is how long my smoothie button takes)

Dry Ingredients:

  • 2 c rolled oats
  • 1 tbsp flax seeds
  • 1 tsp Baking Spice Blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp Himalayan salt

Add dry ingredients to the wet ingredients in the blender. Blend the ingredients together for another 50 seconds.

Add in:

  • 1/2 c pecans, halves

Add the pecans to the batter. Pulse blender 2-3 times.

Pour batter into prepared muffin wells. Bake for 18 minutes. Let muffins cools about 10  to 15 minutes in muffin pan. Transfer muffins to cooling rack to finish cooling.

Share. Eat. Enjoy.

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PB & Berries Baked Oatmeal

Baked oatmeal is my favorite way to make oatmeal now. There is no standing at the stove stirring and stirring. It is more like mix all the ingredients into a big bowl; pour into a baking dish and let it bake. That means you can be doing something else while the oatmeal is baking.

This recipe is peanut butter flavor forward, which make it not so sweet. It reminds me of a PB&J sandwich.

  • 1 1/2 c GF rolled oats
  • 1/2 c pecans, chopped
  • 1/2 c peanut butter
  • 1/2 c Date Paste
  • 1/4 c peanut butter flour
  • 1 1/2 tsp Baking Spice Blend
  • 1/2 tsp Himalayan salt
  • 1 tbsp pure vanilla extract
  • 1 1/2 c plant milk, vanilla, unsweetened

Note: Make sure you purchase a peanut flour that is just peanuts and no added sugar or other ingredients.

Preheat oven to 350 degrees.

Combine all the ingrédients into a large bowl. Stir until well incorporated.

Stir-in:

  • 1 c berries (I used a combination of blackberries and raspberries)

Fold the berries into the oat mixture.

Pour into an 8×8 baking dish.

Bake for 40 minutes. This baked oatmeal is more like a snack cake, so break out the forks.

Serve. Eat. Enjoy.

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JB’s Belgian Waffles

I have been wanting to make JB some Waffles for sometime. I was fortunate enough to get a couple made before my waffle iron died. So then I switch gears and made some pancakes out of the rest of the batter.

I learned a couple of things out of this experience. The batter works for either waffles or pancakes.They both taste delicious, and I need a new waffle iron.

Dry Ingredients:

Whisk together all the dry ingredients in a large bowl.

Wet Ingredients:

Stir together all the wet ingredients.

Combine wet ingredients into the dry ingredients and stir until well combined. There will be some clumps.

Notes: Let your batter set for 30+ minutes. this step is important when you use gluten-free flour.

Another important factor to remember is that these waffles take longer than what your waffle iron will dictate. They take about 5-6 minutes. Keep this in mind, and look for a golden brown color. Trust me on this, and learn from my mistake.

Make sure you spray your waffle iron. You do not want your waffles to stick to the iron.

Spoon batter into the waffle iron. Watch for that golden color.

Top with your favorite condiments.

Serve. Eat. Enjoy.

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Chunky Monkey Bars

I got the idea for these bars from my Oatmeal Chocolate Chip Almond Butter Cookies. I made a few changes so I could make them for JB. I put them into bar form, which makes them less time consuming to make. Go ahead a make a batch of these wonderful little snack bars. They make a great portable quick breakfast, snack or a little treat.

Dry Ingredients:

  • 1 c GF oat flour
  • 2 c GF rolled oats
  • 1/2 tsp Baking Spice Blend
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp Himalayan Salt

Whisk together the dry ingredients in a large bowl and set aside.

Preheat oven to 375 degrees. Line an 8×11 baking dish with parchment paper

Wet Ingredients: 

  • 1/2 c peanut butter
  • 1/2 c Date Paste
  • 1/2 c banana, smashed
  • 1 tsp pure vanilla extract

Mix together the wet ingredients in a medium bowl. Set aside.

Stir-Ins:

  • 3/4 c chocolate chips

Stir in the chocolate chips into the dry ingredients; coating the chips with the flour mixture.

Add the wet ingredients to the dry ingredients and stir until thoroughly combined. Press the dough onto the prepared baking sheets. Bake for 15 minutes, until the bars are golden.

Let the bars completely cool before cutting into bars.

Share. Eat. Enjoy.

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Collard Greens & Baby Bella Mushroom Savory Muffins/Mini Chickpea Frittatas

Here is another version of JB’s Savory Muffins/Mini Chickpea Frittatas. The secret ingredient to amp up the mushroom flavor is a little porcini powder. The porcini powder makes all the difference.

Veggies:

  • 3 c collard greens, stems and thick vein removed, chopped
  • 3 c baby bella mushrooms, sliced

In a large skillet, wilt the greens and let the mushrooms release their moisture. Set aside

Preheat oven 375 degrees.

Dry Ingredients:

In a large bowl whisk all the dry ingredients together, until well combined. Add the collards and mushrooms and stir until the veggies is coated and equally distributed throughout the dry mixture.

Wet Ingredients:

  • 1 1/2 c macadamia milk
  • 1/2 c sparkling water
  • 1 lemon juiced

Pour the wet ingredients into the dry and thoroughly whisk together. Pour mixture into prepared muffin tins.

Bake for 25-27 minutes.

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Serve. Eat. Enjoy.

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Pecan & Chocolate Chip Bars

These bars are perfect for a grab-n-go breakfast, but also for a snack anytime of the day. So go ahead and put one in the lunch box, or carry one in your purse for when you get the hungries.

By the way, this is a one bowl recipe.

  • 1 1/2 c gluten-free rolled oats
  • 1 1/4 c gluten-free oat flour
  • 1/4 c pecans, chopped
  • 3 tbsp dark chocolate chips, chopped
  •  1 1/4 tsp Baking Spice Blend
  • 1/4 tsp salt
  • 1/3 c + 2 tbsp Date Paste
  • 6 tbsp macadamia milk (or any other plant milk)

Preheat oven to 350 degrees. Line an 8×8-inch baking dish with parchment paper.

Combine all the ingredients into a large bowl and stir until well combined. Press oat mixture into the prepared baking dish. Press the dough with a spatula into an even layer.

Using a sharp knife score the dough into 8 pieces.

bake until the bars are golden on the edges, about 20 minutes. Remove from oven and let cool in dish.

Following the scored lines, use a sharp knife to cut the bars. Store in a sealable container in the refrigerator.

Note: You can make the oat flour be processing it into a food processor or spice/coffee grinder.

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Serve. Eat. Enjoy.

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JB’s Savory Muffins/Mini Chickpea Frittatas

I could not decide to call theses Savory Muffins, or Mini Chickpea Frittatas. By whatever name you want to call them they are delicious, nutritious and portable. They also would be great for a brunch, lunch or dinner.

They were made for my food restricted client, so you might see some different ingredients in these  little bites of goodness.

Veggie:

  • 3 c Spinach, fresh, chopped

In a large skillet, wilt the spinach over medium heat. Set aside.

Preheat oven to 375 degrees.

Dry Ingredients:

In a large bowl whisk all the dry ingredients together, until well combined. Add the spinach and stir until the spinach is coated and equally distributed throughout the dry mixture.

Wet Ingredients:

  • 1 1/2 c Macadamia milk
  • 1 lemon, juiced
  • 1/2 c sparkling water

Pour the wet ingredients into the dry and thoroughly whisk together. Pour mixture into prepared muffin tins.

Bake for 25-27 minutes.

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Serve. Eat. Enjoy.

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