These have to be the easiest, healthy, and among the most delicious dessert that I’ve come up with. You can throw everything in the blender, fold in the chocolate chips, and pour the batter directly into your muffin tin. In a half hour, you’ll have a muffin that tastes like a brownie, is rich, indulgent, and actually pretty good for you! There is no refined sugar, no dairy, and no gluten.
- 2 cups raw cashew nuts
- 400ml coconut cream
- 1/4 cup maple syrup
- 1/4 cup natural unsweetened cocoa powder
- 2 drops dōTERRA Wild Orange oil
- 1/4 cup of no sugar added chocolate chips (with more to sprinkle on top if you like)
- Preheat your over to 350°. Line your muffin tin with parchment paper muffin cups.
- Put all the ingredients (except the chocolate chips) into your blender and blend until smooth. Fold in the chocolate chips.
- Pour the batter into your prepared muffin tins and top with a couple chocolate chips and sprinkle with rock salt, if desired.
- Bake on the center rake of your oven for 30 to 40 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Store your muffins in a sealed Tupperware on your kitchen counter for up to a week, but be warned, they won’t last that long. 😉
I did it! I found a recipe, inspired from Simply Quinoa, that when modified is refined sugar free, packed with protein, omega-3s, iron, and fibre. I was able to whip these up while holding my baby in one arm. They are easy to make, and the best part is, my toddler loves them! ❤️
I had all the ingredients at home, because I’ve been experimenting lately with making recipes that are refined sugar free. The flours, powders, and seeds last a long time when stored correctly. I recommend purchasing the ingredients online, and at Costco. I’ll provide some links. Follow the directions on the package to store them for maximum nutritional benefit and freshness, and they will last forever 😉 As always, I would love to see pictures of your personal take on this, and to find out what you think.
Without further ado, I give you a recipe for Healthy, Gluten Free, Chocolate Chip Banana Muffins. 😍
- 1 1/2 cups blanched almond flour
- 1/2 cup toasted quinoa flour
- 2 tablespoons flaxseed meal
- 2 tablespoons arrowroot powder
- 2 tablespoons coconut sugar
- 2 teaspoons coconut flakes
- 1 teaspoon cinnamon
- 1/2 teaspoons vanilla paste
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup mashed banana
- 1 tablespoon coconut oil (or an oil of your choice)
- 3 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1/4 cup sugar free chocolate chips
Preheat the over the 350°F. Place parchment paper muffin cups into your muffin pan and set aside.
Add the dry ingredients into a large bowl and whisk to combine. Set the chocolate chips to the side.
Add the wet ingredients into a second bowl and whisk to combine.
Add the wet ingredients to the dry ingredients and mix until smooth. Fold in the chocolate chips.
Transfer the batter into the prepared muffin tin and sprinkle with additional chocolate chips (if you like).
Bake on the centre rack for 20 to 25 minutes or until a toothpick inserted into the centre comes out clean.
Cool the muffins in the pan before transferring to a wire rack to cool completely.
You can find a lot of the ingrediants online, at your local Whole Foods and at Costco. I’ll provide links below to help you out.
We’ve made the effort to remove all refined sugar, and prepared snacks from our house. Here’s a recipe worth trying. I like to think of it as a healthy spin on chocolate chip cookies. Toddler Approved, and inspired from Paleo Sweets, by @thekelseyale.
- 1 1/2 cups almond flour
- 2 tbsp arrowroot starch
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 2 tsp vanilla paste
- 1/3 cup maple syrup
- 1/4 cup coconut oil (melted or fractionated)
- 1/2 cup unsweetened baking chocolate (100% Cacao) cut into chunks.
Preheat your oven to 350°F. Line your baking sheet with parchment paper and set aside.
In a medium sized bowl combine the almond flour, arrowroot starch, and baking soda. Mix to combine.
Combine vanilla paste, maple syrup, and coconut oil in a small bowl and mix.
Add the liquid mixture to the almond flour mixture and stir well to combine.
Fold in the chocolate chunks.
Use a tablespoon to portion the dough onto the prepared baking sheet, leave 2 inches of space between each portion.
Bake for 10 – 15 minutes, until the bottom of the cookies start to turn brown. I left my cookies in for 15 minutes and they were on the crispy side, pull yours out sooner if you like them soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
I found most of the ingredients at my local supermarket, either The Great Canadian Superstore or Whole Foods. If you want to buy some of the ingredients online, I will recommend Amazon and I’ve provided a link right here.
Now sit back and enjoy your guilt free cookies. 👍