All Posts Tagged ‘muffins

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Chorizo Egg Muffins

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I’m always on the hunt for quick protein fixes, especially when I get home from the gym and want to fill my belly right away. In It Starts With Food by Melissa and Dallas Hartwig, they advise to eat protein 15 minutes after a workout. I try really hard to make sure that happens and sometimes it’s difficult because I’m really not into shakes or fancy drinks. These egg muffins are perfect! You can pack them to take to the gym with you and eat cold, or pop them in the microwave for 30 seconds when you get home. There are all kinds of variations you could do with these: ground beef and salsa, bacon and veggies, ham and raw cheese, etc.

Ingredients:

-10 eggs

=3 chorizo sausage links

=1 tbsp coconut oil

-1 red bell pepper, diced

-half of a leek, diced

-1 small yam, diced

Directions:

1) Preheat your oven to 350 degrees.

2) Melt the coconut oil in a large pan over medium heat.

3) Remove the casing from the chorizo sausage and crumble into the pan. Fry until cooked through.

4) Add your veggies to the sausage in the pan and fry for 2-3 minutes, and then remove your sausage and veggies from the pan and let cool. (If you cook them too long they will become mushy when baking in the oven.)

5) Crack the eggs into a large bowl and whisk them until well blended.

6) Add in your sausage and veggies and mix well.

7) Pour into a lined or well greased muffin tin and bake for 20-30 minutes, or until a toothpick inserted into the middle of a muffin comes out clean and dry. This recipe yielded 15 muffins.

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Pumpkin Muffins with Zucchini and Banana

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Fall is finally here. I know I’m supposed to be super excited about the leaves falling, cool mornings, and pumpkin spice lattes, but I’m just not there yet. I’m still mourning the loss of the hot sun and late summer nights. My kids however, have fully embraced everything pumpkin. Our local market already has pumpkins for sale and Charley got so excited and begged to take one home. We named it George, and then she helped me cut it up and scoop out the ‘guts’. After baking and pureeing the flesh, we made some of it into these delicious muffins and the rest went into Xavier’s morning oatmeal.

I find paleo baking to be pretty tricky. I usually prefer to use almond flour rather than coconut flour, but Charley’s preschool is completely nut free so I’m having to come up with some new recipes for her. Be aware that the texture of these muffins can not be compared to regular muffins made with wheat flour. Paleo baking is just different, and that’s okay.

Ingredients:

1 cup pumpkin puree

1/2 cup shredded zucchini

1 overripe banana

5 eggs

6 tbsp melted grass fed butter (or coconut oil)

1/8-1/4 cup of raw, organic honey (or maple syrup)

1 tsp vanilla

1.5 tsp pumpkin pie spice

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

3/4 cup coconut flour

Directions:

1) Preheat oven to 400 degrees fahrenheit.

2) Combine all wet ingredients in a bowl and mix well. I used an electric mixer on low to really hide the zucchini and banana as much as possible for my kids but you could mix by hand with no problems.

3) Combine all dry ingredients in a separate bowl and mix well.

4) Gradually mix the dry ingredients into the wet mix, stirring to combine as you go until well blended.

5) Spoon muffin batter into lined or greased muffin pan and bake for 30-40 minutes or until done.

Charley really wanted to sprinkle some mini chocolate chips on top of the muffins before baking so we did that this time (seen in photo). Not necessary of course, but there are much worse things she could be eating, and if those few chocolate chips get her to eat pumpkin, zucchini and banana, then I consider that a parenting win.

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Almond Zucchini Muffins

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We are loving zucchini season! We’ve been using it in everything we can. It doesn’t have a strong flavour so I’ve been able to hide it in some foods for my picky kids to eat. A friend turned me on to Danielle Walker’s Almond Flour Zucchini Bread recipe from Against All Grain and with just a couple of tweaks, Charley and I made it into our own muffins. I had made them to take camping with us the following day but the whole dozen were eaten before we left in the morning! 

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Ingredients

1 1/2 cups blanched almond flour

2 tsp Epicure’s Fruit Crumble spice (cinnamon would work well here also, I just happened to be out of it)

1 tsp baking soda

1/2 tsp salt

3 tbsp hazelnut butter (any nut butter will work)

3 tbsp raw honey

3 eggs, beaten

1 ripe banana

1 cup shredded zucchini

1/3 cup Enjoy Life mini chocolate chips (optional)

Directions

1) Preheat your oven to 350 degrees.

2) Combine all your dry ingredients in a small mixing bowl.

3) Place the wet ingredients in a large bowl and beat with an electric mixer for 2 minutes.

4) Add the zucchini and beat until combined.

5) Slowly add the dry ingredients to the wet, keeping the mixer going.

6) Add the chocolate chips and mix until combined.

7) Pour into lined muffin tins and bake for approximately 30 minutes.

8) Let cool before slicing in half and slathering with grass fed butter. Enjoy!

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Paleo Chocolate Banana Muffins with Charley

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I’ve really never been a fan of Paleo baking. For the most part, I rarely find it to be on par with regular baking and I find it easier to just cut baked goods out altogether, or reserve them for special moments like birthdays or Christmas. 

However, baking is one of the sneaky ways that I can trick my kids into eating fruit. (Yes, the goal is to not have to sneak or trick them into it, but we’re not at that point yet). Charley gags on a bite of banana by itself but doesn’t notice if it’s pureed into muffins or pancakes, so we’ve been experimenting together. She waited all week for the bunch of bananas in our fruit bowl to turn brown so we could bake today. I think her favourite part was peeling them!

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I based the recipe off of the Cinnamon Chocolate Swirl Banana Bread recipe from The Paleo Kitchen cookbook by Juli Bauer and George Bryant (aka Paleomg and Civilized Caveman). All I did was make it more kid friendly and baked it into muffins instead of a loaf. Muffins are so much easier to take with us to the park or on a playdate. Enjoy!

Ingredients

12 cupcake liners

4 ripe bananas

4 large eggs

1/4 cup grass fed butter, melted

1/2 cup almond butter

1/2 cup coconut flour 

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla extract 

1/2 cup chocolate chips

pinch of salt

Directions

1) Preheat oven to 350 degrees fahrenheit.

2) Combine the bananas, eggs, butter and almond butter in a bowl and mix until well blended.

3) Add the coconut flour, baking soda, baking powder, vanilla and salt and mix until all the ingredients are well combined.

4) Stir in the chocolate chips until evenly distributed. 

5) Pour into the muffin pan lined with cupcake liners.

6) Bake for 45-60 minutes, or until toothpick comes out clean when inserted in the middle. Remove from the oven and let cool for 15 minutes before serving. Enjoy with a big chunk of grass fed butter!

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