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Pumpkin Chocolate Chip Muffins

Fall is by far my favorite season of the year so I am happy to share with you my recipe for pumpkin chocolate chip muffins.  I used to make these with whole wheat flour but since I have tried to cut gluten out of my diet (for the most part) I decided to alter my recipe to make it gluten free and also dairy free. Bonus is that my kids love them too so I can feel good about letting them have one for breakfast or for an occasional treat!

Here is what you will need:

1/4 + 2tbsp of truvia baking blend

1/4 cup canola oil

2 eggs

3/4 cup organic canned pumpkin

1/4 cup water

1 cup Bob’s Red Mills Gluten and Dairy free All purpose flour

1/2 cup Bob’s Red Mills Brown Rice Flour

1 tsp xanthan gum

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp ground cloves

1/2 tsp ground cinnamon

1/4 tsp salt

1/4 tsp ground nutmeg

1/2 cup dairy free or dark chocolate chips

Yields 12 muffins

Directions:

Preheat oven to 400 degrees. Mix truvia, oil, and eggs. Add pumpkin and water and stir. In separate bowl mix together the flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips. Fill muffin cups 2/3 full with batter. Bake in preheated oven for about 17 minutes depending on oven.

The Best Gluten Free Banana Chocolate Chip Muffins

These Banana Chocolate Chip Muffins are amazing and even better that they are gluten free. Seriously they are so delicious!

Here’s what you will need :

1/4 cup of canola oil

4 bananas

1 egg

1/4 cup + 2 tbsp of baking stevia

1 tsp of vanilla extract

1 tsp baking soda

1/4 tsp salt

1/2 cup of dairy free chocolate

1 cup of Bob’s Red Mills Gluten Free All Purpose Flour

1/2 cup of Bob’s Red Mills Brown Rice Flour

Yields 14 Muffins

Directions:

Preheat oven to 350°

Peel and slice 4 very ripe bananas into chunks. Put them in a large bowl and mash the bananas. Stir in the canola oil. Crack the egg into a small bowl. Beat the egg with a fork. Add the egg, stevia, and vanilla to the banana mixture. Stir in the baking soda and the salt. Mix in the flour and the chocolate then pour it into the muffin cups. Bake for 18-19 minutes. Enjoy!!

photo (65)

 

 

Revamped Chocolate Chip Banana Bread

This is one of my favorite treats to make.  It is really hard for me not to make this every week! The entire family loves it.  Over the months I have played around with the recipe to make it healthier.  Make a loaf and enjoy!

What you will need:

  • 3/4 cup brown rice flour
  • 3/4 cup whole wheat pastry flour
  • 1/4 plus 2 tbsp stevia
  • 1/4 cup canola oil
  • 4 very ripe bananas
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chips

Preheat oven to 350 degrees. Peel and slice the bananas into chunks. Put them into a large bowl and mash them using a potato masher. Stir in the canola oil. Crack the egg into a small bowl and beat it with a fork. Add the egg, stevia, vanilla, baking soda and salt. Then stir in the flour and chocolate chips. Then pour into a greased loaf pan. Bake for about 50 minutes. (I usually take mine out at 48 mins) Enjoy!!!

Quinoa Fruit Salad

I stumbled upon this delicious recipe for Quinoa Fruit Salad on Pinterest and decided to try it out.  It is amazing!  It makes a great side dish or snack. It would even be good to eat for breakfast.

You can add whatever fruit you like or have on hand. I love mangos, so I knew I had to add those.  Also added blueberries and strawberries.

Here is the recipe.

Quinoa Fruit Salad

(Thanks to twopeasandtheirpod.com)

Yield: Serves 6-as a side dish

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Quinoa with blueberries, strawberries, mango, and a refreshing honey lime dressing. This easy and healthy Quinoa Fruit Salad goes well with any summer meal.

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • Pinch of salt

For the Honey Lime Dressing:

  • Juice of 1 large lime
  • 3 tablespoons honey
  • 2 tablespoons finely chopped fresh mint

For the fruit:

  • 1 1/2 cups blueberries
  • 1 1/2 cups sliced strawberries
  • 1 1/2 cups chopped mango
  • Extra chopped mint, for garnish-optional

Directions:

1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.

2. To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.

3. In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.

Note: Use your favorite fruit in this salad. Blackberries, peaches, kiwi, raspberries, pineapple, grapes, etc. are great options!