Cinnamon Raisin Muffins

gluten free | vegetarian | soy free | dairy free

40 minutes or less | batch prep

What You’ll Need:

2 c almond flour

1 c gluten free rolled oats

2 1/2 tsp cinnamon

½ tsp nutmeg

1 tsp baking soda

½ tsp sea salt

3 eggs

2 small zucchini, shredded

3 Tbsp coconut oil, plus more for greasing pan

¼ c REAL maple syrup

1 tsp pure vanilla extract
1/4 c raisins

5 c fruit of choice

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Preheat oven to 350*

Mix dry ingredients in a large bowl. Add wet ingredients. Stir well.

Grease muffin tin lightly with coconut oil. Use a 1/4 c size measuring cup to scoop batter into each compartment. Top each with 1-3 chocolate chips if desired.

Bake for 30-35 minutes, or until a toothpick comes out clean.

Serve muffins with fresh fruit for a perfecting well rounded and satisfying breakfast!

Makes 12 muffins, serving 6

freeze well

Magic Muffins

gluten free | vegetarian | soy free | dairy free

35 minutes or less | batch prep

What You’ll Need:

2 c almond flour

1 c gluten free rolled oats

2 tsp cinnamon

½ tsp nutmeg

1 tsp baking soda

½ tsp sea salt

3 eggs

1 small zucchini, shredded

2 medium carrots, shredded

3 Tbsp coconut oil, plus more for greasing pan

¼ c REAL maple syrup

1 tsp pure vanilla extract

OPTIONAL: (but highly recommended) ¼ cup 85% dark chocolate chips (omit if dairy or soy free)

5 c fruit of choice

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Preheat oven to 350*

Mix dry ingredients in a large bowl. Add wet ingredients. Stir well.

Grease muffin tin lightly with coconut oil. Use a 1/4 c size measuring cup to scoop batter into each compartment. Top each with 1-3 chocolate chips if desired.

Bake for 25 minutes, or until a toothpick comes out clean.

Serve muffins with fresh fruit for a perfectly well rounded and satisfying breakfast!

Makes 12 muffins, serving 6

freeze well

Banana Bread Muffins

gluten free | vegetarian | soy free

35 minutes or less | batch prep

What You’ll Need:

2 ripe bananas, mashed

2 c almond flour/almond meal

1 c gluten free rolled oats

2 tsp cinnamon

½ tsp nutmeg

1 tsp baking soda

½ tsp sea salt

3 eggs

3 Tbsp coconut oil, plus more for greasing pan

¼ c REAL maple syrup

1 tsp pure vanilla extract

¼ -ish cup 85% dark chocolate chips

6 c fruit, for serving

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Preheat oven to 350*

Peel bananas & mash at the bottom of a large bowl with a large fork or a potato masher.

Mix in dry ingredients.

Add wet ingredients. Stir well.

Grease muffin tin lightly with coconut oil or use muffin liners. Using a 1/4c size measuring cup, dollop batter into each compartment. Top each with 1-3 chocolate chips.

Bake for 25 minutes, or until a toothpick comes out clean.

Enjoy 2 muffins with a serving of fruit for breakfast all week long!

Makes exactly 12 muffins, serving 6

freeze well

Chocolate Protein Blender Muffins

gluten free | vegetarian | dairy free | soy free

35 minutes or less | batch prep

What You’ll Need:

1/2 c unsweetened vanilla non dairy milk of choice

1/2 c unsweetened applesauce

1 Tbsp olive oil

1/2 c PURE maple syrup

1 egg

1 can lentils, drained & rinsed (or 1—1 1/2 c cooked)

1 1/4 c gluten free rolled oats

1/2 c cocoa powder

1/2 c almond flour/almond meal

1/2 c dark chocolate chips

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp sea salt

For topping:

additional dark chocolate chips

For serving:

12 cups/pieces fruit of choice

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What You’ll Do:

Preheat oven to 375*

Combine all ingredients (except topping & fruit) in a high speed blender or food processor & puree until smooth.

Use a 1/4 measure to spoon batter into muffin tins, filling each about half way. You should get exactly 12 standard muffins, or about 24 minis!

Top each muffin with a few chocolate chips.

Pop into the oven for 20 minutes, or until a toothpick slides out clean.

These are super dense and satisfying. Enjoy one muffin with a serving of fruit for easy grab & go breakfasts all week long!

Serves 12.

Freeze well!

Hulk Blender Muffins

gluten free | vegetarian | soy free | dairy free

30 minutes or less

What You’ll Need:

1 1/2 c gluten free rolled oats

3/4 c almond flour/meal

2 tsp baking powder

1/4 tsp baking soda

just under 1/2 lb (about 4 packed cups raw) baby spinach

1/4 tsp sea salt

1/2 c unsweetened vanilla almond milk

1 Tbsp olive oil

1 egg

1/2 c PURE maple syrup

6c fruit of choice

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Preheat oven to 375*

Combine all ingredients (except fruit!) in a high speed blender or food processor & puree until smooth.

Using a 1/4 c measure, spoon batter into muffin tins.. You should get exactly 12 standard muffins. or about 24 minis!

Pop into the oven for 20-25 minutes, or until a toothpick slides out clean.

Enjoy muffins with a serving of fruit for easy grab & go breakfasts all week long!

Serves 6.

Ginger Nana Muffins

vegetarian | gluten free | dairy free | soy free

30 minutes or less | batch prep

What You’ll Need:

2 c almond flour/meal

1 c gluten free rolled oats

2 tsp cinnamon

1 1/2 tsp ground ginger

1 tsp baking soda

1/2 tsp sea salt

3 ripe bananas, mashed

3 eggs

1 Tbsp coconut oil, melted

1/4 c pure maple syrup

1 tsp pure vanilla extract

For serving:

6 cups/pieces of fruit

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Preheat oven to 375*

Combine dry ingredients in a large bowl, mix well.

Add bananas, and mash into dry ingredients using a potato masher or a large fork.

Finally, add wet ingredients, mix well.

Use a 1/4 c measure to scoop batter evenly into muffin tins. Pop into the oven for 25 minutes, or until a toothpick comes out clean.

Have on hand for easy grab and go breakfasts served with fruit all week long!

Makes exactly 12 muffins, serving 6.

Mango Muffins with Toasted Coconut

gluten free | vegetarian | soy free | dairy free

35 minutes or less | batch prep

What You’ll Need:

1 fresh mango, cut into chunks OR 2 c frozen mango chunks, defrosted

2 c almond flour

1 c gluten free rolled oats

1 Tbsp brown sugar

1 tsp baking soda

½ tsp sea salt

3 eggs

3 Tbsp coconut oil, plus more for greasing pan

¼ c REAL maple syrup

For topping:

unsweetened coconut shreds

For serving:

6 c fruit of choice

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Preheat oven to 350*

Puree mango in a small food processor or blender. It will be like mango applesauce! Set aside for now.

Then, mix dry ingredients in a large bowl. Add wet ingredients, including mango. Stir well.

Grease muffin tin lightly with coconut oil. Use a 1/4 c size measuring cup to scoop batter into each compartment. Top each with 1-3 chocolate chips if desired.

Bake for 25 minutes, or until a toothpick comes out clean.

Serve muffins with fresh fruit for a perfectly well rounded and satisfying breakfast!

Makes 12 muffins, serving 6

freeze well

Chocolate Blender Muffins

gluten free | vegetarian | dairy free | soy free

35 minutes or less | batch prep

What You’ll Need:

1 1/4 c gluten free rolled oats

1/2 c cocoa powder

1/2 c almond flour/almond meal

2 tsp baking powder

1/4 tsp baking soda

1 small, ripe avocado (or 1/2 large)

1/4 tsp sea salt

1 egg

1/2 c unsweetened vanilla almond milk

1 Tbsp olive oil

2 large carrots, peeled & sliced in half lengthwise & then into chunks (or about 10 baby carrots)

1/2 c PURE maple syrup

For topping:

handful dark chocolate chips

For serving:

6 cups/pieces fruit of choice

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What You’ll Do:

Preheat oven to 375*

Combine all ingredients (except chocolate chips & fruit) in a high speed blender or food processor & puree until smooth.

Spoon batter into muffin tins, filling each about half way. You should get exactly 12 standard muffins, or about 24 minis!

Top each muffin with 1-3 chocolate chips.

Pop into the oven for 20-25 minutes, or until a toothpick slides out clean.

Enjoy muffins with a serving of fruit for easy grab & go breakfasts all week long!

Serves 6.

Gingerbread Muffins

vegetarian | gluten free | dairy free | soy free

40 minutes or less | batch prep

What You’ll Need:

2 c almond flour/meal

1 c gluten free rolled oats

2 tsp cinnamon

1 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp ground clove

1 tsp baking soda

1/2 tsp sea salt

3 eggs

1 1/2 c unsweetened applesauce

1/4 c pure maple syrup

1 tsp pure vanilla extract

For serving:

6 cups/pieces of fruit

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Preheat oven to 375*

Combine dry ingredients in a large bowl, mix well.

Add wet ingredients, mix well.

Use a 1/4 c measure to scoop batter evenly into muffin tins. Pop into the oven for 25 minutes, or until a toothpick comes out clean.

Have on hand for easy grab and go breakfasts served with fruit all week long!

Makes 12 muffins, serving 6.

Pumpkin Chip Muffins

vegetarian | gluten free

30 minutes or less | batch prep

What You’ll Need:

2 1/4 c gluten free rolled oats

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 c pumpkin puree

1/4 c PURE maple syrup

1 mashed, ripe banana

2 eggs

1/4 c natural almond butter or peanut butter, no sugar added

1/4 c unsweetened vanilla almond milk

OPTIONAL: 85% dark chocolate chips*

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Preheat oven to 350*

Combine dry ingredients in a large bowl. 

Add wet ingredients. Mix well. 

Lightly grease muffin tin(s) with coconut oil. Divide ingredients equally into (24) mini muffins or (12) standard muffins.    Top each with 1-3 dark chips if desired

Bake for 22 minutes for standard muffins; closer to 14 minutes for the minis. 

Makes 12-24 perfectly divine muffins.

(2 standard per serving, 4 minis per serving)

Freeze well, too!

Blueberry Lemon Muffins

vegetarian | gluten free | dairy free | soy free

35 minutes or less | batch prep

What You’ll Need:

2 c almond flour

1 c gluten free rolled oats

1 tsp baking soda

½ tsp sea salt

1 ½ c frozen blueberries

Zest AND juice of 1 small lemon

½ c applesauce, no sugar added

3 eggs

3 Tbsp coconut oil, melted

1/4 c PURE maple syrup

For serving:

6 cups/pieces fresh fruit

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Preheat oven to 350*

Mix dry ingredients together in a large bowl.  Stir in blueberries, then add wet ingredients.  Stir well.

Grease muffin tin lightly with a little bit of coconut oil.  Dollop heaping spoonful of batter into each compartment, filling all 12 muffins cups equally.

Bake for 25 minutes, or until a toothpick comes out clean.

Store at room temp or in the fridge to enjoy with fruit for easy breakfasts throughout the week! These freeze well, too.

Makes 12 muffins, serving 6.

Spiced Pumpkin Muffins with Toasted Coconut

gluten free | vegetarian | soy free | dairy free

40 minutes or less | batch prep

What You’ll Need:

2 c almond flour

1 c gluten free rolled oats

2 tsp cinnamon

½ tsp nutmeg

½ tsp ground clove

½ ground ginger

1 tsp baking soda

½ tsp sea salt

3 eggs

1 (14.5oz) pumpkin puree

3 Tbsp coconut oil, plus more for greasing pan

¼ c REAL maple syrup

1 tsp pure vanilla extract

OPTONAL (but highly recommended): 1/4 - 1/2 c unsweetened coconut shreds for topping

For serving: 6 c fruit of choice

---

Preheat oven to 350*

Mix dry ingredients in a large bowl. Add wet ingredients. Stir well.

Grease muffin tin lightly with coconut oil or use cup liners. Use a 1/4 c size measuring cup to scoop batter into each compartment. Sprinkle each with coconut if desired.

Bake for 30 minutes, or until a toothpick comes out clean.

Serve muffins with fresh fruit for a perfectly well rounded and satisfying breakfast!

Makes 12 muffins, serving 6

freeze well

Sweet Potato & Raisin Muffins

vegetarian, gluten free, dairy free, egg free, soy free, vegan

What You’ll Need:

2 c gluten free rolled oats, split into (2) 1c portions

1 tsp cinnamon

1 tsp baking soda

1/2 tsp sea salt

2 Tbsp ground flax

1/4 c coconut oil, melted

1/4 c pure maple syrup

1/3 c raisins

2 sweet potatoes, diced

parchment paper or silicone mat

1 c unsweetened vanilla almond milk

6 c fruit of choice

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What you’ll do:

Preheat oven to 400*

Toss potatoes with a drizzle of olive oil & pop into the oven for 25-30 minutes, or until a toothpick slides out smooth. {Do this this up to 5 days ahead of time!}

Meanwhile, pulse 1 c oats in a food processor or blender until the texture of course flour. Transfer to a large bowl. Add remaining cup of whole oats & dry ingredients. Mix well.

Add coconut oil. syrup & raisins to bowl with dry ingredients. Stir.

Remove cooked potatoes from oven. Reduce heat to 375*

Drop potatoes into the food processor. Add milk & puree until smooth. Transfer to the large bowl & stir well with other ingredients.

Scoop prepared batter evenly into (12) muffin tins.

Pop back into oven for 25 minutes, or until a toothpick comes out clean.

These muffins are delicate while hot, so allow to fully cool before sliding out of your muffin tin!

Enjoy with a serving of fruit for perfectly well rounded breakfasts all week long.

Makes 12 perfect muffins, serving 6.

Zucchini Oat Muffins

gluten free, vegetarian

What You’ll Need:

1 ½ c gluten free rolled oats

1 tsp cinnamon

1 tsp baking powder

¼ tsp baking soda

¼ tsp sea salt

2 eggs

2 c zucchini, shredded (approx. 1 medium, or 2 small zucchini)

1 tsp PURE vanilla extract

2 Tbsp coconut oil, melted

3 Tbsp PURE maple syrup

Handful mini semi-sweet or dark chocolate chips for topping

5 c fresh fruit, any variety

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Preheat oven to 350*

Use a food processor with shredding blade or a cheese grater to shred zucchini onto a cutting board. Set aside.

In a large bowl, mix dry ingredients well.

Add wet ingredients & stir until you have a chunky batter.

Scoop batter into a standard muffin tin, filling each to about half full (consider greasing lightly with a little more coconut oil to reduce possibility of stickage!)

Top each muffin with a few chocolate chips.

Bake for 20 minutes. Enjoy with 1 cup of fresh fruit for breakfast!

Makes 10 muffins, serving 5.

Pumpkin Spice Muffins

gluten free, vegetarian, dairy free, soy free

What You’ll Need:

2 c almond flour/almond meal

1 c gluten free rolled oats

2 tsp cinnamon

¼ tsp nutmeg

¼ tsp ground clove

1 tsp baking soda

½ tsp sea salt

3 eggs

1 14.5 ounce can pumpkin puree

3 Tbsp coconut oil, melted

¼ c PURE maple syrup

1 tsp PURE vanilla extract

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Preheat oven to 375*

Combine dry ingredients in a large bowl, mix well.

Add wet ingredients, mix well.

Spoon batter evenly into a muffin tin(s). Pop into the oven for 25 minutes, or until a toothpick comes out clean.

Have on hand for easy grab and go breakfasts or snackage all week long!

Makes 12 muffins, serving 6.