Muffins, Loaves & Healthy Treats

Grain- Free Pumpkin Flax Muffin

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​Packed full of healthy fats, proteins, fiber, and resistance starches. 
Gluten, grain, dairy, soy, sugar-free!!​

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INGREDIENTS

• 1/4 cup almond butter (a little more)
• 1 c organic pumpkin purée 
• 2 organic free-run eggs
• 3 TBSP monk fruit sweetener
• 1/2 cup organic cassava flour (a great resistance starch for gut health)
• 1/4 cup organic almond meal (flour)
• 2 TBSP psyllium fiber (holds it together & another great resistance starch)
• 4 TBSP ground organic flaxseeds
• 1 tsp vanilla
• 1/2 tsp baking soda 
• 1/4 tsp sea salt 
• 3/4 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp or less of cloves 

** Optional...add Enjoy brand dark chocolate chips or Camino brand 71% cocoa chocolate chips. 
 
INSTRUCTIONS 

1. Preheat oven to 350F. Get muffin  pan or silicon muffin holders ready. *Recipe makes 10 muffins.

1. Add all ingredients together and mix well with a spoon. 
2. Pour batter into muffin pan/holders until 3/4 full.
3. Bake for 14-15 minutes. If it is too soft still, turn the oven off leaving muffins in for another five or so minutes. *Don't forget to reset the timer:)

Grain/Lectin-Free Carrot Cake Cassava Muffins

 
Packed full of healthy fats, proteins, fiber, and resistance starches. 
Gluten, grain, lectin, dairy, soy, and sugar-free!!​

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 INGREDIENTS  
 Makes 12 muffins (I do 10 larger ones)

•  ½ cup blanched almond flour
• ½ cup cassava root flour (a little more)
• 2 tbsp psyllium husk powder
• ½ teaspoon baking soda
• ¹∕4 teaspoon sea salt
• 1 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg (I usually substitute with cloves)
• 2 omega-3 or pastured eggs, organic   
• ¹∕₃ cup MCT oil or avocado oil
• ²∕₃ cup unsweetened coconut or almond milk
• ¹∕₃ cup Monk Fruit sweetener (with or without erythritol)
• 2 teaspoons vanilla
• 2 large carrots, grated
• ¼ cup chopped walnuts 

INSTRUCTIONS 
1. Preheat the oven to 350°F. Prepare a muffin tin with cupcake liners or silicon cups and set aside.
2. In a large bowl, whisk together the almond flour, cassava flour, psyllium husk powder, monk fruit sweetener, baking soda, salt, cinnamon, ginger, and nutmeg or cloves.
3. In a small bowl, combine the eggs, oil, coconut or almond milk, and vanilla.
4. Whisk the wet ingredients into the dry ones, then add the grated carrots and the walnuts.
5. Fold to combine.
6. Portion into the muffin tin, dividing mixture evenly among 12 cups, 10 if you want them larger.  
7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool slightly before serving. When stored in an airtight container, muffins will stay fresh for 5 days in the refrigerator (or 3 months in the freezer).
 
IN THE END…
You’ll have a treat that can feed you, and your friends or family, for days. You can also play with the recipe by adding extra cinnamon or nutmeg – it’s up to you how spicy-sweet you make these.
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Keto Breakfast Cookies..my husband loves these and that says a lot:)

GF, Dairy Free, Grain Free, Sugar Free, High Protein...& SO GOOD!  

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INGREDIENTS

• 2 organic large eggs room temperature
• ⅓ cup creamy organic almond butter or peanut butter
• 1 cup flaked almonds (or chopped blanched almonds)
• ⅓ cup almond flour  
• 2 tbsp  organic shredded coconut
• ¼ cup organic flaxseed meal 
• 1 TBSP Psyllium husks (to hold them together)
• ¼ cup walnuts or pecans, chopped (or little of each)
• 1 tsp baking powder
• 1 1/4 tsp cinnamon
• 1/4 cup Allulose sweetener (Allulose powdered sugar does not raise insulin - Sold at Amaranth and Amazon)
• 1/2 tsp Sweet Monk Drops (Cheapest at Amaranth on sale day.  Amazon has them for $5.00 more)
• 1 tsp vanilla extract
• ¼ cup dark chocolate chips optional  
• ¼ tsp sea salt

 INSTRUCTIONS

• Preheat oven to 350°F/ 180°C and line a large cookie sheet with parchment paper. Set aside.
• In a large bowl, add all the dry ingredients: sliced almonds, almond flour, shredded coconut, flaxseed meal, chopped nuts, sweetener, cinnamon, and baking powder.
• Stir in the creamy nut butter, eggs, and vanilla extract until a sticky cookie dough forms.
• Using a measuring cup, portion 1/8 cup mounds of cookie dough (about 35 grams each) onto the cookie sheet. Shape them into a round cookie. Shape 12 cookie dough balls.
• Bake for 12-15 minutes (no more as they will dry out)  in the preheated oven until the cookies are crispy on the edges.
• Cool cookies on the baking sheet, then transfer them to a wire rack and allow to cool completely.
• Store leftover cookies in an air-tight container at room temperature fpr 2-3 days and freeze the rest to keep fresh.

 
NUTRITION FACTS
Amount per serving.
Calories 174kcal, Total Carbs 6g - Net Carbs 2g, Protein 6g, Fat 15g, Fiber 4g, Sugar 1g 

COMMENTS:

1. Sharon
   Love these!! Make them every week. 
2. Deborah
   Simple and delicious! Will be making several batches and freezing for a grab and go breakfast.
3. Linda J
    These are absolutely delicious!   They’re perfect! Great for breakfast on the go or an indulgent dessert. 
4. Marian
   So glad I tried these. Delicious! The first keto bake I have truly enjoyed.

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 Low Carb Keto Peanut Butter Cookies 

​  GF, Dairy Free, Sugar Free & Low Carb, High Protein...& DELICIOUS!

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INSTRUCTIONS:

• 1/2 cup  organic crunchy peanut butter (100% peanuts)   
• 1/2 cup organic almond butter (100% almonds) 
• 1/4 cup granulated sweetener  *Allulose powdered sugar is best as it won't spike insulin
• 1/4 -1/2 tsp sweet monk drops (Amaranth sells them for good price. Amazon is $5 more). 
• 1 TBSP psyllium husks (to hold cookies together) 
• 1 organic egg large
• 1/4 tsp sea salt 
• 1/3 cup chopped walnuts  *optional. This will add some omega 3!
• 1/2  teaspoon cinnamon *optional

 INSTRUCTIONS:

• Preheat oven to 180 Celsius / 350 Fahrenheit.
• Put all ingredients in a bowl and mix with a fork.
• Roll small balls of dough (ca 15g each) with your hands (or use a small cookie scoop) and flatten them on a baking sheet.
• Wet a fork and press on cookies to create a criss cross pattern.
• Bake 8 -10 minutes, until the edges are firm. (8 minutes = soft center, 10 minutes = overall crunchy)
• Let cool completely before eating. They are very soft when just out of the oven, but will become crunchy once cooled.
• Store in an airtight container.

 
NOTES: 1.6 g net carbs per cookie. Makes 20 cookies. Buy peanut butter that contains 100% peanuts and nothing else. If you have a food processor, you can even make your own. .I mixed a bit of sea salt into the dough and sprinkled a bit more on top. It's the salted caramel effect - sweet and salty together are just crazy good.
Nutrition: Calories: 78kcalTotal Carbohydrates: 2.3gProtein: 3.7gFat: 6.9gSaturated Fat: 1.1gFiber: 0.7gSugar: 1.4g
  

Almond Flour Banana Loaf or Muffins 

   
     GF, Dairy Free, Grain Free, No processed sugar...SO MOIST & YUMMY!

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 INGREDIENTS

• 3 organic large eggs
• 1/4 cup unsweetened organic almond milk 
• 1 TBSP Apple Cider Vinegar
• 2 medium bananas or 3 small ones
• 1/4 cup Allulose  powdered sweetener or 1  tsp sweet monk drops. *Erythritol/Monk fruit granulated sweetener works too)
• 1/8 cup raw honey.  *I leave this out
• 1 tsp organic vanilla extract
• 2 1/2 cups almond flour
• 1 tsp baking soda
• 1 TBSP psyllium husks
• 1/2 tsp cinnamon
• A pinch of salt
• Optional: 1/2 cup dark chocolate chips or chopped nut (walnuts are lovely in this)
• INSTRUCTIONS  Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper. In a large mixing bowl, combine the mashed bananas, eggs, raw honey if you use it, and vanilla extract, unsweetened almond milk, and ACV until well-blended. In a separate bowl, mix together the almond flour,  sweetener (Allulose or other) baking soda, cinnamon, salt and psyllium husks. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If desired, fold in the chocolate chips or chopped nuts. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.  It's DELICIOUS!       *If you choose to do muffins with this recipe cut the time down.  I do around 20-25 minutes, however, all ovens are different.  

​Raspberry Chocolate Chip Muffins

  GF, Dairy Free, Grain Free, Sugar Free (if you leave the honey out & use a sweetener like powdered Allulose or Monk drops). 
​SO FAST & EASY TO WHIP UP & VERY FILLING!

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INSTRUCTIONS
2 cups blanched almond flour
1 TBSP psyllium husks
2 organic eggs
1/2 cup raw honey *I use 1 tsp sweet monk drops to keep sugars out.  You can also use Allulose powdered sweetener. 
1 tsp vanilla
​1/4 cup unsweetened almond milk
1 tsp apple cider vinegar
1/2 tsp baking soda (I do 3/4 tsp) 
1/4 tsp sea salt
1 cup fresh raspberries (or thawed from frozen)  
1/2 cup dark Camino chocolate chips
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 INSTRUCTIONS
Preheat oven to 350F and line a muffin tin with 12 paper liners or use silicon cups.  Combine all the ingredients - except for the raspberries and chocolate chips, and mix well until the batter is a uniform consistency.  Gently fold in the raspberries and chocolate chips until they are spread throughout the batter.  Drop the batter in muffin liners and bake for 15 minutes at 350 degrees, turning the pan halfway through for even baking.  Cook until golden brown on top and firm in the center.
*Don't overcook as they will be dry.  Allow to cool for 15 mins bf removing from the pan.