Cinnamon Toast Banana Muffin

For this Valentine's Day,  I have been on the search to find desserts that I love and enjoy, and put a cleaner, healthier twist on them.  I can't lie, my weakness is my sweet tooth!  But... I am not a fan of the sugar crash that typically happens after my sweet tooth kicks in.  Plus, I’m always looking for ways to add in a little extra protein and super foods, and to always add in certain DoTerra essential oils while cooking!

My most recent venture:  Banana Muffins!  These gluten-free, dairy free, refined sugar free little guys are full of taste, flavor, fluff, AND clean ingredients.  There is even an option to make this recipe completely vegan.  The best part about this recipe? It goes perfect with a cup of coffee in the morning, or can double as a dessert at night!


Dry Ingredients:

1 cup almond flour + ½ cup (for topping)
1 cup Buckwheat Flour (this is gluten free)
1-2 scoops Vital Proteins Unflavored Collagen Powder (you can use any brand this one just works for me)**optional**
1 Teaspoon Baking Powder
2 Teaspoons Ground Cinnamon
1 Genergous Pinch of Himalayan Sea Salt
2 Tablespoons Cacao Nibs

Wet Ingredients:

2 eggs (**can use flax eggs if you like, 2 flax eggs**)
¼ cup Coconut Milk Yogurt
2 Tablespoons Unsweetened Applesauce
¼ cup Coconut Sugar
1/3 cup Unsweetened Nut Milk (I used almond)
1 teaspoon Vanilla Extract
1 Drop DoTerra Ginger Essential Oil
½- 1/3 Thinly Sliced Banana


Topping ingredients:
1/2 thinly sliced banana *optional*
½ cup almond flour
¼ cup coconut sugar
2 Tablespoons melted Coconut Oil

 

 

Directions:

1)    Mix all dry ingredients (just 1 cup of the almond flour) together and set aside.

2)    If you are making a flax egg, stir up the flax and water and set aside.

3)    Mix all wet ingredients together. 

4)    Slowly add the wet ingredients to the dry.  Hand mix in the ½ Banana.

5)    In a separate bowl mix together all of the toppings ingredients except the banana.

6)    Preheat the oven to 375 F.

7)    Line a greased cupcake tin and fill each one ½ of the way full.

8)    Add a generous topping to each cupcake.  If you’d like add one thin slice of a banana to the top of each muffin.

9)    Bake for 20-22 minutes. Cool. Enjoy!  Snap a pic and tag @lindsey_g_yogi so I can see your creations!

Paleo Pumpkin Bread/Cake Heaven

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Who said baking had to include processed sugars, flours, and a ton of dairy?  To be honest, I have ALWAYS loved baking- not so much following the recipe, but I have a knack for eye-balling items and understanding flavors that work well together.  I have to admit, I was always a "taste as I go- sort of baker", and added in as I saw fit to add to the deliciousness of each item.  

When I realized that gluten did not agree with me, I was devastated, largely because now, how the heck do I bake?  I went through months of trying "gluten free" recipes, and everything just tasted "fake" or "less than" to me.  So I gave up baking... for a long long long time.  I found sweetness in root vegetables and fruits, but sometimes just really wanted a cookie or a piece of cake to bite in to!  And for that reason, in the past month or so, I have been yearning to try baking again!  After understanding more about how my body processes different sugars and flours, I am more open to experimentation in the kitchen!  

Last week I came across one of Rachel Mansfield's paleo recipes, and decided I had to try it.  Everything looked easy enough, (especially the addition of Simple Mills baking mixes, which is my new obsession) except I just did not feel like cooking/peeling/ etc. sweet potatoes!   If you haven't noticed from prior posts, I have an obsession with fall vegetables ESPECIALLY pumpkin (which I of course had in my cabinet).  So I subbed out the sweet potato for pumpkin (1:1 ratio). 

Below is the recipe, as adapted from Rachel, and I know it looks like a lot of ingredients, but have no fear! It is basically the same wholesome, healthy, gluten-free, dairy-free, refined sugar-free ingredients over and over again;  and it's a cinch once you start the process!  Give it a whirl and a spoon, (you taste the batter too right?) and definitely let me know how it goes.  Did I mention, this doesn't have to be dessert?  A girlfriend who taste-tested shared she had it for breakfast the next morning!

Happy baking ya'll!

Lindsey

**Disclaimer**This is a recipe I found on Rachel Mansfield's website, and I only changed two ingredients (coconut sugar and pumpkin)
 

Ingredient List

Eggs
100% pure Maple Syrup
Coconut oil
Coconut Flour
Coconut Sugar
100% organic canned Pumpkin
Ground Ginger
Ground Cinnamon
Vanilla Extract
Simple Mills Chocolate Muffin Mix
Nutmeg
Almond Flour
Baking Powder
 

Directions to Paleo Heaven:
Preheat oven to 350 degrees Farenheit

Pumpkin Layer (Bottom Layer)
1.  Mix Dry Ingredients together

  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1/8 to 1/4 cup coconut sugar**OPTIONAL (I added to sweeten up the pumpkin as it is not naturally as sweet as sweet potato)

2.  Mix Wet Ingredients together in a separate bowl

  • 1 teaspoon vanilla extract
  • 1 cup 100% organic canned pumpkin
  • 2 eggs
  • ¼ cup maple syrup

3.  Add wet ingredients to dry ingredients, whisk together and set aside

Chocolate Layer

1. Whisk together 1 egg, 3 1/2 tablespoons melted coconut oil, 1/2 cup of water in a bowl
2. Add 1/2 package of Simple Mills chocolate muffin mix and mix well until it is completely combined then set aside

Chocolate Crumble Layer

1. Mix together remaining 1/2 of chocolate muffin mix with 2 tablespoons melted coconut oil, 1 teaspoon of pure vanilla extract, and 1 tablespoon of water

Put it all together:

1.  Pour pumpkin layer on the bottom of a greased rectangle or bread pan (I greased mine with melted coconut oil)
2. Add the chocolate layer on top.
3. Sprinkle the chocolate crumble layer on top evenly.
4.  Cook for 30 minutes, then add a piece of aluminum foil on top and bake for 20 minutes.  I took the aluminum foil off and let it cool before cutting

Snap a picture and let me know your thoughts!

 

Pumpkin Spice Latte

PSL.jpg

 

Just a few short years ago, EVERY October I counted down the days for my dreamy Pumpkin Spice Latte from Starbucks.  It is really, honestly, hard for me to admit.  Now, let’s be clear, I’m NOT trying to hate, but now that I know what I know about ingredients, I can’t UNKNOW them, right?  I am proud to say that I go to great lengths to understand the ingredients that I put into my body.  Therefore, I had to put ‘Bucks on the back burner, and create my OWN PSL- which I think freakin’ rocks (AND mine includes collagen) but I’ll let you decide.  Type below your thoughts!

 

Ingredients:
1 cup hot coffee (unless you want to make this an iced drink)
½ bottle Jrink Pumpkin Chai

½ cup almond milk

1 scoop Vital Peptides flavorless collagen

Topped with more Ground Cinnamon

 

Directions:

Place all ingredients in the blender, blend on medium for about 2 minutes- this drink gets extra foamy! Best enjoyed right away, but it's too hard to resist anyways!

To your most *naturally* sweetened October yet!

 

Xoxo,

Lindsey

My new favorite smoothie :)

1 cup Unsweetened almond milk (if not homemade, my favorite is Califia Farms, or Malk)

1 cup filtered water

1 scoop Vital Proteins Unflavored Collagen peptides

½ scoop Vega One French Vanilla Protein Powder

1 handful greens

½ Frozen Banana

2 Tbsp. Almond Butter

½ cup Frozen Cauliflower Rice

 

Blend on High and enjoy or keep cool for the next day!