Snacks

Chocolate Chip Banana Muffins have sweet bananas, dark chocolate, melted salted butter, vanilla and brown sugar. They are super moist, easy to make and ready in 15 minutes. The perfect dessert or snack.

Ingredient Notes and Health Benefits:

Oat Flour: A great gluten free option, oat flour is a great source of fiber, and is also higher in protein and healthy fats in comparison to all purpose flour. I prefer to make my own, it’s very easy. Instructions for that are below!

Bananas: are high in fiber, potassium and antioxidants. In this recipe, the more ripe the bananas, the better.

Butter: I buy Kerrygold grass fed salted butter. You can find it here.

Egg: A great source of protein, remember to beat the egg before adding it to the mixing bowl.

Ground Flaxseed: High in fiber, lignans and omega-3 fats, flaxseed has powerful antioxidant properties which may help prevent cancer.

Ground Cinnamon: High in antioxidants and anti-inflammatories it’s also delicious and one of my favorite spices.

How to Make Chocolate Chip Banana Muffins:

Chocolate Chip Banana Muffins are incredibly easy to make. We will mash the bananas, add the other ingredients and pour the batter into a muffin tin. Let’s get started!

1st Step: Preheat oven to 350 degrees.

2nd Step: Grease the muffin tin with coconut oil.

3rd Step: Place bananas in a large mixing bowl and mash with a fork.

4th Step: Add the remaining ingredients. Using a large spoon, stir to combine ingredients.

5th Step: Using a ladle, scoop batter into muffin tin. Place pan in oven and bake for 30 minutes.

6th Step: Remove tin from oven and place on cooling rack for 5 minutes.

7th Step: Using a butter knife, carefully remove muffins from tin, and place muffins directly onto cooling rack until they reach room temperature.

8th Step: Store in an airtight container for 2-3 days at room temperature or up to 5 days in the fridge.

How to Make Oat Flour:

I love to make my oat flour at home. It’s so easy and you can make it right before you bake, so it’s super fresh! Simply pour old fashioned oats into a blender, and blend until its one smooth consistent texture. If you would rather buy oat flour, there’s some really great store bought versions too. I like this one from Bob’s Red Mill.

Make sure to check out these other Chef Nat recipes: Lemon Ricotta Pancakes, Udon Noodle Stir fry and Honey Balsamic Glazed Salmon.

Chocolate Chip Banana Muffins

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Serves: 9 Prep Time: 5 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 3 voted )

Ingredients

3 very ripe bananas, mashed
1 1/2 cups oat flour
1/3 cup salted butter
1 egg, beaten
1/2 cup brown sugar
1/4 cup dark chocolate chips
1/2 tsp baking soda
1 tbsp ground cinnamon
1 tbsp vanilla extract
2 tbsp ground flaxseed
1/2 tsp salt

Instructions

1. Preheat oven tol 350 degrees.
2. Grease a muffin tin.
3. Place bananas into a large mixing bowl and mash with a fork
4. Add the rest of the ingredients to the bowl.
5. Using a large spoon, stir to combine ingredients.
6. Using a spoon, scoop batter into muffin tin.
7. Bake in the oven for 15 minutes.
8. Remove from oven, place pan on cooling rack for 5 mins.
9. Carefully remove muffins from the pan and place back on the cooling rack until they reaches room temperature.
10. Store in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days.

Cranberry Almond Power Balls are the perfect grab and go snack. Oats, raw almonds, dried tart cranberries, medjool dates and maple syrup. Packed with healthy fats, carbs, protein and fiber.

Ingredient Notes and Health Benefits:

Old Fashioned Oats: High in fiber and antioxidants, oats are a great source of carbohydrates.

Dried Cranberries: High in antioxidants, several vitamins and minerals as well as fiber.

Raw Almonds: A great source of monounsaturated (healthy) fats, fiber and some protein.

Maple Syrup: Make sure you buy the real stuff! I love the Organic Maple Syrup from Trader Joe’s. It can be found with the other baking ingredients.

Medjool Dates: A great source of fiber, vitamin B6, magnesium and potassium.

Ground Flaxseed: High in fiber, lignans and omega-3 fats, flaxseed has powerful antioxidant properties which may help prevent cancer.

How to Make Cranberry Almond Power Bites:

Cranberry Almond Power bites are so delicious and so easy to make. We will simply place the ingredients in a food processor, roll batter into balls and that’s pretty much it! Let’s get started!

1st Step: Place all ingredients into a food processor and blend until all ingredients have become small pieces.

2nd Step: Using a large spoon, scoop batter into a large mixing bowl and place into the fridge for 15-20 minutes.

3rd Step: Using an ice cream scoop or large spoon, scoop batter into hands and roll into a ball.

4th Step: Place balls into an airtight container and store in the fridge for up to a week.

Make sure to check out these other Chef Nat snack recipes: Oat Flour Banana Bread, Aussie Bites, Healthy Peanut Butter Cookies.

Cranberry Almond Power Balls

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Serves: 10 Prep Time: 25 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 cup old fashioned oats
1 cup dried cranberries
1 cup raw almonds
1/2 cup unsweetened shredded coconut
2 tbsp ground flaxseed
1/4 cup maple syrup
1/2 cup pitted medjool dates
2 tsp bourbon infused vanilla extract
1/2 tsp salt

Instructions

1. Place ingredients into a food processor and blend until ingredients have become small pieces (especially the almonds).
2. Place food processor into the fridge for 15-20 minutes to allow ingredients to chill.
4. Using an ice cream scoop, scoop batter into hands and roll into a ball.
5. Store power balls in an airtight container for up to a week, or in the freezer for up to 2 months.

Oat Flour Banana Bread has sweet bananas, melted salted butter and brown sugar. It’s super moist, easy to make and ready in 30 minutes. The perfect dessert or snack.

Ingredient Notes and Health Benefits:

Oat Flour: A great gluten free option, oat flour is a great source of fiber, and is also higher in protein and healthy fats in comparison to all purpose flour. I prefer to make my own, it’s very easy. Instructions for that are below!

Bananas: are high in fiber, potassium and antioxidants. In this recipe, the more ripe the bananas, the better.

Butter: I buy Kerrygold grass fed salted butter. You can find it here.

Egg: A great source of protein, remember to beat the egg before adding it to the mixing bowl.

Ground Flaxseed: High in fiber, lignans and omega-3 fats, flaxseed has powerful antioxidant properties which may help prevent cancer.

How to Make Oat Flour Banana Bread:

Oat Flour Banana Bread is incredibly easy to make. We will mash the bananas, add the other ingredients and pour the batter into a baking pan. Let’s get started!

Step 1: Preheat oven to 350 degrees.

Step 2: Grease a 4×8 inch baking pan with coconut oil.

Step 3: Place bananas in a large mixing bowl and mash with a fork.

Step 4: Add the remaining ingredients. Using a large spoon, stir to combine ingredients.

Step 5: Pour batter into baking pan. Place pan in oven and bake for 30 minutes.

Step 6: Remove pan from oven and place on cooling rack for 5 minutes.

Step 6: Carefully remove banana bread from pan, and place back in cooling rack until it reaches room temperature.

Step 7: Store in an airtight container for 2-3 days at room temperature or up to 5 days in the fridge.

How to Make Oat Flour:

I love to make my oat flour at home. It’s so easy and you can make it right before you bake, so it’s super fresh! Simply pour old fashioned oats into a blender, and blend until its one smooth consistent texture. If you would rather buy oat flour, there’s some really great store bought versions too. I like this one from Bob’s Red Mill.

Make sure to check out these other Chef Nat recipes: Healthy Peanut Butter Cookies, Holiday Crunch Homemade Granola and Aussie Bites.

Oat Flour Banana Bread

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Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

3 very ripe bananas, mashed
1 1/2 cups oat flour
1/3 cup unsalted butter
1 egg, beaten
1/2 cup brown sugar
1/2 tsp baking soda
1 tbsp vanilla extract
2 tbsp ground flaxseed
1/2 tsp salt

Instructions

1. Preheat oven tol 350 degrees.
2. Grease a 4x8 baking pan.
3. Place bananas into a large mixing bowl and mash with a fork
4. Add the rest of the ingredients to the bowl.
5. Using a large spoon, stir to combine ingredients.
6. Pour batter into baking pan.
7. Bake in the oven for 30 minutes.
8. Remove from oven, place pan on cooling rack for 5 mins.
9. Carefully remove banana bread from the pan and place back on the cooling rack until it reaches room temperature.
10. Store in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days.

Holiday Crunch Homemade Granola has oats, raw nuts, ground cinnamon, maple syrup, dark chocolate and dried fruit. Full of flavor, healthy fats, carbs and antioxidants. It’s easy to make, comes together in under 30 minutes and is the perfect snack. Add it to greek yogurt, a milk of your choice or enjoy it on its own.

Ingredient Notes and Health Benefits:

Old Fashioned Oats: High in fiber and antioxidants, oats are a great source of carbohydrates.

Raw Pecan Halves: These nuts are super healthy. They help lower cholesterol and they are high in healthy fats so they are great for heart health. They are also high in vitamins and minerals too.

Raw Whole Almonds: High in healthy fats, fiber and antioxidants.

Raw Pumpkin Seeds: High in antioxidants, iron, zinc and magnesium. They are also great for prostate health.

Cinnamon: I love the flavor of cinnamon!  It’s loaded with antioxidants and is also an anti-inflammatory

Dark Chocolate Chips: Having a higher % of cacao in comparison to milk chocolate, dark chocolate is super healthy. Cacao is high in antioxidants, minerals.  It also may reduce the risk of heart disease, lower blood pressure and cholesterol and also contain anti-inflammatory properties.

Tools needed to Make Holiday Crunch Homemade Granola:

• Large mixing bowl
• Large rubber or wooden spoon
• Baking sheet
• Parchment paper
• Cooling rack

How to Make Holiday Crunch Homemade Granola:

1st Step: Preheat oven to 350 degrees.

2nd Step: Place oats, pecans, almonds, pumpkin seeds, cinnamon and salt into a large mixing bowl.

3rd Step: Pour in melted coconut oil, maple syrup and bourbon infused vanilla extract.

4th Step: Using a large spoon, stir the ingredients to make sure the oats and nuts are all evenly coated.

5th Step: Pour granola onto parchment paper on a baking sheet. Place into the oven and bake for 20 minutes, stirring granola halfway through.

6th Step: Remove from oven and place onto cooling rack for 45 minutes, allowing the granola to cool completely.

7th Step: Top with dark chocolate, dried cranberries and dried cherries. Using a spoon, break apart granola into smaller pieces.

Storing Holiday Crunch Homemade Granola:

Store Holiday Crunch Homemade Granola in an airtight container for up to 2 weeks. It can also be stored in the freezer for up to 3 months. To thaw, simply remove from the freezer and place on a counter for 30-45 minutes at room temperature.

Make sure to check out these other Chef Nat snack recipes: Healthy Peanut Butter Cookies, Healthy Apple Cinnamon Muffins, and Aussie Bites.

Holiday Crunch Homemade Granola

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Serves: 10 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

3.5 cups old fashioned oats
1/2 cup raw pecan halves
1/2 cup raw whole almonds
1/2 cup raw pumpkin seeds
1.5 tsp cinnamon
1 tsp salt (I used pink himalayan)
1/2 cup unrefined coconut oil, melted
1/2 cup maple syrup
2 tsp bourbon infused vanilla extract
1 handful dark chocolate chips
1 handful dried cranberries
1 handful dried cranberries

Instructions

1. Preheat the oven to 350 degrees.
2. In a large mixing bowl place the oats, raw pecans, raw almonds, raw pumpkin seeds, cinnamon and salt.
3. Pour in melted coconut oil, maple syrup and vanilla extract. Using a large spoon, stir to coat the ingredients. Make sure all the oats and nuts have been evenly coated.
4. Pour onto a baking sheet with parchment paper and use the spoon to evenly distribute granola on the baking sheet.
5. Place in the oven for 20 minutes, stirring the granola half way through.
6. Remove from the oven and place baking sheet onto a cooling rack for 45 minutes to allow it to cool completely.
7. Top with dark chocolate, dried cranberries and dried cherries.
8. Using a large spoon, break apart the granola into smaller pieces. Store in an airtight container for up to 2 weeks.

Healthy Peanut Butter Cookies are packed with peanut flavor, made with just a few ingredients and ready in 20 minutes. They make the perfect dessert to satisfy your sweet tooth and go perfectly with a cup of tea.

Ingredient Notes and Health Benefits:

Almond Flour: High in fiber and gluten free, this flour is the perfect substitute for wheat flour in baking.

Egg: Helps hold the cookies together and also adds a small amount of protein.

Brown Sugar: Less processed compared to white sugar, this is the perfect sweetener.

Peanut Butter: A great source of healthy fats and of course makes this recipe what it is! Be sure to use natural peanut butter. I love Justin’s peanut butter.

How to Make Healthy Peanut Butter Cookies:

Healthy Peanut Butter Cookies are so easy to make. First, preheat your oven to 350 degrees and grab two large mixing bowls. Let’s get started.

1st Step: In a large mixing bowl, place flour, baking powder and salt. Set aside.

2nd Step: In another bowl, place room temperature butter and brown sugar.

3rd Step: Using a rubber spatula, mix brown sugar into butter.

4th Step: Add in the whisked egg and the peanut butter and stir to combine.

5th Step: Create a well in the dry ingredients and pour the wet ingredients into the well. Stir to combine to make batter.

6th Step: Using an ice cream scoop, scoop out batter and roll into a ball. Place ball on parchment paper on a baking sheet.

7th Step: Dip a large fork in cold water. In 2 directions, press fork down onto cookies, dipping fork back into the water after each cookies.

8th Step: Bake cookies for 15-20 minutes. They should be removed from the oven when the outside of the cookies begin to brown.

Make sure you check out these other Chef Nat healthy snacks: Aussie Bites, No Bake Protein Bites and Maple Cinnamon Power Bars.

Healthy Peanut Butter Cookies

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Serves: 12 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 1/4 cup almond flour
1 tsp baking powder
1/4 tsp salt
1 cup natural peanut butter
1 cup brown sugar
1 egg at room temperature
1/2 cup grass fed butter at room temperature

Instructions

1. Preheat oven to 350 degrees
2. In a large mixing bowl, place the almond flour, baking powder and salt. Set aside.
3. In a medium sized bowl, place butter and brown sugar. Using a small rubber spatula or spoon, mix butter and brown sugar.
4. Whisk the egg and then pour into bowl.
5. Add in peanut butter. Stir to combine.
6. Create a well in the dry ingredients and pour in the wet ingredients. Using the same rubber spatula or large spoon, stir to combine the ingredients to create batter.
7. Using an ice cream scoop, scoop batter into clean hands.
8. Roll batter into a ball and place onto parchment paper on a baking sheet. Repeat for all batter, placing the balls 3-4 inches apart.
9. Dip a large fork in cold water. In 2 directions, press fork down onto cookies, dipping fork back into the water after each cookies.
10. Bake cookies for 15-20 minutes. They should be removed from the oven when the outside of the cookies begin to brown.

Healthy Orange Cranberry Muffins have tangy cranberries, fresh orange zest and juice and are gluten free. High in antioxidants and vitamins, they make the perfect grab and go snack and are ready in under 20 minutes. My favorite way to eat them is heated up with a little glaze of butter.

Ingredient Notes and Health Benefits:

Almond Flour: High in fiber and gluten free, this flour is the perfect substitute for wheat flour in baking.

Eggs and Egg Whites: They add protein to the muffins and also help hold them together.

Maple Syrup: I prefer to use maple syrup instead of sugar. It still works as a great sweetener, but helps keep the muffins extra moist. Make sure you use the real stuff!

Orange Zest and Juice: High in vitamin C, fiber, folate and potassium. Not only are oranges super healthy, they add so much flavor to these muffins.

Fresh Cranberries: Found in the produce section of your grocery store, cranberries are high in antioxidants, several vitamins and minerals as well as fiber. You can also use frozen cranberries if you do not have access to fresh.

How to Make Healthy Orange Cranberry Muffins:

Healthy Orange Cranberry Muffins are so easy to make. Grab the ingredients, two large mixing bowls and let’s get started!

1st Step: Place dry ingredients into a large mixing bowl, stir together using a fork and set aside.

2nd Step: Place eggs and egg whites into another large mixing bowl and whisk together. Add the remainder of the wet ingredients, except the cranberries.

3rd Step: Make a well in the dry ingredients. Pour in the wet ingredients. Using a spoon, fold dry ingredients into wet.

4th Step: Pour in cranberries and stir to combine.

5th Step: Spray a muffin tin with avocado oil spray. Scoop muffin batter equally into muffin tin.

6th Step: Place muffin tin into oven and bake at 350 for 15-17 minutes. The muffins are done when a toothpick can be pulled out of the middle of the muffin with no batter on it.

Cooling Healthy Orange Cranberry Muffins:

Don’t you hate it when you make muffins, you’re super excited to eat them, and then you go to remove them from the muffin tin and they are all stuck?! That could be because you didn’t quite grease the pan enough before you added the batter, but it’s likely because you didn’t cool them properly. When you remove the muffin tin from the oven, follow these simple steps to make sure the muffins come out perfectly.

1. Place muffin tin on cooling rack for 2-3 minutes
2. While the muffins are still slightly warm, carefully remove the muffins from a muffin tin using a rubber spatula and your hands. If the muffins are a little stuck, use a thin knife to help separate them from the side of the tin.
3. Place warm muffins back on cooling rack until they are room temperature (unless you are eating them right away, in that case, by all means enjoy!)

Storing Healthy Orange Cranberry Muffins:

Healthy Orange Cranberry Muffins make the perfect fall snack. They stay fresh in an airtight container in the fridge for 2-3 days and the freezer for up to a month. When you remove them from the freezer, simply place the muffin in a toaster oven or microwave for 30-60s to thaw, and then enjoy!

Why Almond Flour?

Almond flour is a great alternative to wheat flour for so many reasons! It’s gluten free, low in carbohydrates, high in protein, packed with nutrients and has a slightly sweet flavor. I mean, what else could we ask for in a flour?! I purchase mine from Trader Joe’s. Make sure to check out these other Chef Nat recipes: Healthy Apple Cinnamon Muffins and Aussie Bites.

Healthy Orange Cranberry Muffins

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Serves: 8 Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Dry Ingredients:
2 cups almond flour
1/8 tsp salt
1/2 tsp baking soda
Wet Ingredients:
2 eggs
2 egg whites
1/4 cup maple syrup
2 tbsp melted coconut oil
3 tbsp orange zest
3 tbsp orange juice
1 cup fresh cranberries

Instructions

1. Preheat oven to 350. Spray muffin tin with avocado oil spray.
2. In a large mixing bowl, place flour, salt and baking soda. Set aside.
3. In another medium sized mixing bowl, place egg whites and eggs and whisk.
4. Add in coconut oil, maple syrup, orange juice and zest.
5. Create a well in the dry ingredients and pour wet ingredients into the dry.
6. Using a spatula, mix dry and wet ingredients.
7. Fold in cranberries.
8. Using a spoon, scoop muffin batter into muffin tins.
9. Place in oven for 15-18 minutes. The muffins are done when you pull out a clean toothpick from the middle of the muffin.
10. Place muffin tin on cooling rack for 2-3 minutes.
11. If you are enjoying muffins right away, carefully remove muffins from tin and enjoy.
12. If you are storing muffins, remove the muffins from the tin and place them back on cooling rack until they are completely cooled. Store in an airtight container in the fridge for 2-3 days and in the freezer for a month.

Healthy Apple Cinnamon Muffins make the perfect fall snack. Made with almond flour, they are gluten free, full of flavor and super moist.

Ingredient Notes and Health Benefits:

Almond Flour: High in fiber and gluten free, this flour is the perfect alternative to wheat

Eggs and Egg Whites: They add protein to the muffins and help to hold them together

Honey Crisp Apples: You can use any type of apple, but honey crisp are one of the sweetest apples, so they work really well in baking. They are also a great source of fiber and vitamin C.

Cinnamon Apple Sauce: The perfect apple sauce for this recipe. With the extra flavor of cinnamon, adding this helps keep the muffins super moist.

Maple Syrup: You could also use honey as a sweetener, but I think the maple works perfectly with the apple and cinnamon flavors.

How to Make Healthy Apple Cinnamon Muffins:

These blueberry and lemon muffins are so easy to make!

1. Grab two mixing bowls, one medium sized and one large
2. In the large mixing bowl, place dry ingredients (flour, salt and baking soda) and set aside.
3. In the other mixing bowl, place eggs and egg whites and whisk. Add in maple syrup, coconut oil and apple sauce. Whisk again. 
4. Create a well in the dry ingredients and pour the wet into the dry. Stir to mix ingredients. 
5. Pour in apples and fold into batter. 
6. Using a spoon, scoop muffin batter into greased (with coconut oil) muffin tin. Bake at 350 for 15 minutes. 
7. Remove muffins from oven using oven mitts. The muffins are done when a toothpick comes out clean from the center of the muffins.
8. Place muffin tin on a cooling rack for 2-3 minutes, then carefully remove muffins from tin and place back on cooling rack. Enjoy immediately or follow storing instructions below.

Cooling Healthy Apple Cinnamon Muffins:

Don’t you hate it when you make muffins, you’re super excited to eat them, and then you go to remove them from the muffin tin and they are all stuck?! That could be because you didn’t quite grease the pan enough before you added the batter, but it’s likely because you didn’t cool them properly. When you remove the muffin tin from the oven, follow these simple steps to make sure the muffins come out perfectly.

1. Place muffin tin on cooling rack for 2-3 minutes
2. While the muffins are still slightly warm, carefully remove the muffins from a muffin tin using a rubber spatula and your hands. If the muffins are a little stuck, use a thin knife to help separate them from the side of the tin.
3. Place warm muffins back on cooling rack until they are room temperature (unless you are eating them right away, in that case, by all means enjoy!)

Storing Healthy Apple Cinnamon Muffins:

Healthy Apple Cinnamon Muffins make the perfect fall snack. They stay fresh in an air tight container in the fridge for 2-3 days and the freezer for up to a month. When you remove them from the freezer, simply place the muffin in a toaster oven or microwave for 30-60s to thaw, and then enjoy!

Why Almond Flour?

Almond flour is a great alternative to wheat flour for so many reasons! It’s gluten free, low in carbohydrates, high in protein, packed with nutrients and has a slightly sweet flavor. I mean, what else could we ask for in a flour?! I purchase mine from Trader Joe’s.

Healthy Apple Cinnamon Muffins

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Serves: 9 Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 cups almond flour
1/8 tsp salt
1/2 tsp baking soda
2 egg whites
2 eggs
1/4 cup maple syrup
2 tbsp melted coconut oil
1/4 cup cinnamon apple sauce
1 cup peeled and diced honey crisp apples

Instructions

1. Preheat oven to 350. Spray muffin tin with coconut oil spray.
2. In a large mixing bowl, place flour, salt and baking soda. Set aside.
3. In another medium sized mixing bowl, place egg whites and eggs and whisk.
4. Add in coconut oil, maple syrup and apple sauce.
5. Create a well in the dry ingredients and pour wet ingredients into the dry.
6. Using a spatula, mix dry and wet ingredients.
7. Fold in apples.
8. Using a spoon, scoop muffin batter into muffin tins.
9. Place in oven for 15-18 minutes. The muffins are done when you pull out a clean toothpick from the middle of the muffin.
10. Place muffin tin on cooling rack for 2-3 minutes.
11. If you are enjoying muffins right away, carefully remove muffins from tin and enjoy.
12. If you are storing muffins, remove the muffins from the tin and place them back on cooling rack until they are completely cooled. Store in an air tight container in the fridge for 2-3 days and in the freezer for a month.

These blueberry and lemon muffins are fluffy, flavorful, high in protein, nutrient dense and low in carbohydrates. Ready in under 20 minutes, they make the perfect grab and go snack.

Ingredient Notes and Health Benefits:

Almond Flour: High in fiber and gluten free, this flour is the perfect alternative to wheat

Lemon Juice and Zest: Both of these add so much flavor to the muffins and help to keep them moist

Eggs and Egg Whites: They add protein to the muffins and help hold them together

Blueberries: High in antioxidants and vitamins, they are super healthy. You can use fresh or frozen.

How to Make Blueberry and Lemon Muffins

These blueberry and lemon muffins are so easy to make!

1. Grab two mixing bowls, one medium sized and one large
2. In the large mixing bowl, place dry ingredients (flour, salt and baking soda) and set aside.
3. In the other mixing bowl, place eggs and egg whites and whisk. Add in honey, coconut oil, lemon juice and lemon zest. Whisk again.
4. Create a well in the dry ingredients and pour the wet into the dry. Stir to mix ingredients.
5. Pour in blueberries and fold into batter.
6. Using a spoon, scoop muffin batter into greased (with coconut oil) muffin tin. Bake at 350 for 15 minutes.
7. Remove muffins from oven using oven mitts. The muffins are done when a toothpick comes out clean from the center of the muffins.
8. Place muffin tin on a cooling rack for 2-3 minutes, then carefully remove muffins from tin and place back on cooling rack. Enjoy immediately or follow storing instructions below.

Storing the Blueberry and Lemon Muffins

These blueberry and lemon muffins are the perfect snack. They stay fresh in an air tight container in the fridge for 2-3 days and the freezer for up to a month. When you remove them from the freezer, simply place the muffin in a toaster oven or microwave for 30-60s to thaw, and then enjoy!

Why Almond Flour?

Almond flour is a great alternative to wheat flour for so many reasons! It’s gluten free, low in carbohydrates, high in protein, packed with nutrients and has a slightly sweet flavor. I mean, what else could we ask for in a flour?! I purchase mine from Trader Joe’s. For other great snack ideas check out this Aussie Bites recipe from Chef Nat.

Blueberry and Lemon Muffins: Healthy and Gluten Free

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Serves: 6 Prep Time: 5 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 cups almond flour
1/8 tsp salt
1/2 tsp baking soda
2 egg whites
2 eggs
1/4 cup honey
2 tbsp melted coconut oil
1 tbsp lemon zest
2 tbsp lemon juice
1 cup bluberries

Instructions

1. Preheat oven to 350. Spray muffin tin with coconut oil spray.
2. In a large mixing bowl, place flour, salt and baking soda. Set aside.
3. In another medium sized mixing bowl, place egg whites and eggs and whisk.
4. Add in coconut oil, honey, lemon zest and lemon juice
5. Create a well in the dry ingredients and pour wet ingredients into the dry.
6. Using a spatula, mix dry and wet ingredients.
7. Fold in blueberries.
8. Using a spoon, scoop muffin batter into muffin tins.
9. Place in oven for 15 minutes. The muffins are done when you pull out a clean toothpick from the middle of the muffin.
10. Place muffin tin on cooling rack for 2-3 minutes.
11. If you are enjoying muffins right away, carefully remove muffins from tin and enjoy.
12. If you are storing muffins, place them back on cooling rack until they are completely cooled. Store in an air tight container in the fridge for 2-3 days and in the freezer for a month.

These peanut butter chocolate and banana power bars are the perfect grab & go snack.  They are high in good carbohydrates, healthy fats and antioxidants. Store them in an airtight container in the fridge or freezer.  If you’re enjoying them at home (they’re a great breakfast, too!) you can place them in the microwave for 30 seconds prior to enjoying and the chocolate will melt just perfectly.

Ingredient Notes and Health Benefits:

Old fashioned oats: Any brand will work.  Try not to buy “1 minute” oats as they are more processed. 

Brown sugar: Slightly less refined and lower in calories than white sugar, I love using brown sugar in baking.

Cinnamon: I love the flavor of cinnamon!  It’s loaded with antioxidants and is also an anti-inflammatory. Bam!

Almond milk: I love to bake with almond milk, but cows milk or coconut milk will work well, too.

Banana: The more ripe the better! Bananas get much sweeter as the ripen. This also makes it much easier to mash.  They are also high in potassium.

Cinnamon applesauce: Regular applesauce will work well too, but I love Trader Joe’s cinnamon apple sauce, and you can never have too much cinnamon, right?!

Dark chocolate: I love dark chocolate because they are a little bit less sweet and also provide a bunch of health benefits because of the high % of cacao in comparison to milk chocolate!  Cacao is high in antioxidants, minerals.  It also may reduce the risk of heart disease, lower blood pressure and cholesterol and also contain anti-inflammatory properties.

Cooling the Bars:

When you remove the bars from the oven, you know they are baked through when the top feels hard to the touch. Pulling up on either side of the parchment paper, place on a cooling rack. Let sit until the bars are completely cooled. When they are, place on a cutting board and cut into desired sizes. Store in an airtight container in the fridge for 4-5 days or in the freezer for up to 3 months.

Peanut Butter Chocolate Banana Power Bars

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Serves: 4 Prep Time: 25 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 cups oat flour
2 very ripe bananas
3 cups old fashioned oats
1 cup brown sugar
2 tsp salt
3 tsp baking soda
2 tbsp cinnamon
2 eggs
1 cup almond milk
1 cup peanut butter
1/2 cup cinnamon applesauce
1/2 cup dark chocolate chips

Instructions

1. Place dry ingredients except chocolate and pecans(oat flour, oats, brown sugar, salt, baking soda, cinnamon) into a large mixing bowl, stir
2. Place peeled bananas in a medium sized mixing bowl and mash with a fork
Add wet ingredients (milk, eggs, peanut butter, apple sauce) to bowl with mashed banana, whisk together
3. Make a well in dry ingredients, pour wet ingredients into the well
4. Mix dry and wet ingredients and set aside for 15 minutes to let the flavors set
5. In the meantime, preheat the oven to 350
6. Place a large piece of parchment paper on a baking dish so it hangs over all 4 sides
7. After the 15 minutes, fold in pecans and dark chocolate
8. Pour mixture into baking dish. Using a spoon, make sure batter is evenly distributed. Place in oven for 20-30 minutes. You'll know they are done when your touch the top of the bars and it feels hard.
9. Remove from oven, pull up on parchment paper and place it on a wire rack to cool for 5 minutes
10. Place paper on a cutting board and cut into squares.
11. Store in the fridge or freezer in an air-tight container

These banana muffins are soft, fluffy and so flavorful. Sweet banana, whole wheat, greek yogurt and spiced with ground cinnamon. They are easy to make and the perfect snack or dessert.

Ingredient Notes and Health Benefits:

Banana: Make sure they are very ripe. The riper they are, the sweeter the bananas and the better the muffins will taste

Greek Yogurt: Helps to keep the muffins moist (I am SO not a fan of that word, lol) and adds some protein. Take the yogurt out of the fridge early to allow it to reach almost room temperature. It will mix more easily into the batter. Using yogurt allows you to skip the oil in this recipe.

Ground Cinnamon: It’s the perfect spice in this recipe and also contains antioxidants and has anti-bacterial and anti-fungal properties

Egg: Take the egg out with the greek yogurt, it will mix much more easily into the batter at room temperature

Maple Syrup: Use the real stuff! It adds so much flavor to the recipe.

Preparing the Batter:

We will prep the dry and wet ingredients in two different bowls before combining them. Place the bananas, beaten egg, maple syrup, greek yogurt and vanilla extract into a bowl and stir to combine. In a separate bowl, place the flour, sugar, salt, baking soda and ground cinnamon. Stir to combine and make a well in the dry ingredients by pushing the ingredients out to the side. Pour wet ingredients into dry, and using a large spoon, fold the ingredients together. Scoop into a greased muffin tin and place in the oven at 350 for 20 minutes (some ovens may vary).

Cooling and Storing the Muffins:

Remove the muffins from the oven. You know they are done when the toothpick comes out clean after sticking it into the middle of the muffin. Place tin on a cooling rack and let sit for about 3 minutes. If you are planning on eating the muffins immediately, remove them from the tin and enjoy. If not, remove muffins from tin and place on cooling rack to cool the rest of the way. Store the muffins in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Healthy Banana Muffins

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Serves: 12 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

3 large very ripe bananas, mashed
1 egg, beaten
1/3 cup non fat plain greek yogurt
1/4 cup maple syrup
1 tsp vanilla extract
1 1/2 cups whole wheat flour
1/3 cup brown sugar
1/4 tsp salt
1 tsp baking soda
1 heaping tsp ground cinnamon

Instructions

1. Preheat oven to 350
2. In a mixing bowl, place peeled bananas and mash with a fork
3. Add a beaten egg
4. Add maple syrup, vanilla extract and greek yogurt. Stir to mix.
5. In a separate bowl, place whole wheat flour, brown sugar, salt, baking soda and ground cinnamon. Whisk together
6. Create a well in the dry ingredients and pour in the wet.
7. Using a large spoon, fold dry into wet.
8. Lightly grease a muffin tin, and scoop batter into tin.
9. Place into oven for 15-20 minutes
10. Remove from oven and let cool for 2-3 minutes. Either enjoy right away or use a knife to remove muffins from tin and place on a cooling rack until fully cooled.
11. Place in the fridge in an air tight container, they will last for 3-5 days.
12. To freeze, place in an air tight container and place in the freezer, where they will last for 3 months.