Tag: muffin

Healthy, Tasty Spinach Chocolate Chip Muffins

Filling our life with yummy GREENS but these muffins may not be the greens that you think. These sweet & tasty chocolate chip muffins are made with spinach, bananas, and Philosophie Green Dream Superfood Blend.

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Paleo Strawberry Muffins Recipe

Last year, my family and I made beautiful blueberry muffins, but since strawberries are Kai's ABSOLUTE fave, I wanted to bake up a batch of Paleo Strawberry Muffins with him during our winter break together. Created with almond flour, coconut milk, honey, Berry Bliss, a vanilla pod, and a basket of berries, these wholesome treats ended up golden + delicious especially when paired with our melted Coconut Butter!

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Protein Pumpkin Muffins

Pumpkin gets a bad rep because of all of the pumpkin pie business, but believe it or not, pumpkins are actually a superfood! There’s no reason to feel guilty about indulging in one of the healthier treats of the season! Pumpkin itself is loaded with antioxidants, fiber, and Vitamin A! So why is pumpkin pie infamous for being this season’s diet sabotage? Well, it’s all of the other stuff paired along with pumpkin in those pies and cakes! These pumpkin muffins have all of the health benefits of pumpkin by itself, plus the added superfoods and protein from Cacao Magic, and none of the unnecessary refined sugar and unhealthy fats!

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Vegan Butternut Squash Muffins

Orange fleshed squash such as acorn and butternut are a large storehouse of beta-carotene. On top of being an antioxidant to help fend off those pesky cell-damaging free radicals, beta-carotene is converted to vitamin A in the body that helps with immune defense and good vision. You could also do this entire recipe with pumpkin... or half and half! the bonus of sneaking Philosophie Green Dream in this recipe helps boost the nutrition and adding protein!

Ingredients

Adapted from MarthaStewart.com

1 Large Butternut Squash (about 1-2/3 cups to 2 cups)

2 eggs worth of Ener-G or Smash up a banana and 1/4 cup applesauce

1 tsp vanilla extract

3/4 cup agave nectar

1/2 Cup Softened Vegan Butter (earth balance)

1 Tbsp Chia Seeds

1 Tbsp Green Dream Powder

1/4 tsp Salt

1/4 tsp Pumpkin Spice

1/4 tsp Nutmeg

1/2 tsp Ground Ginger

1 tsp Cinnamon

1 tsp Baking Soda

1 tsp Baking Powder

2 Cups Gluten-free Flour (I suggest something neutral like brown rice flour or regular flour if you're okay with gluten)

Directions

1. Preheat oven to 400º degrees. Wash, dry and cut the squash in half length wise and remove seeds and place on a baking sheet. Brush on some extra virgin olive oil. Bake for about an hour. Check to see if the squash is done by piercing it with a fork.

2. Scoop the squash out, allow to cool and puree in your food processor. Set aside.

3. In a medium bowl, whisk together the flour, chia seeds, green dream, baking soda & powder, salt, cinnamon, ginger, nutmeg and pumpkin spice and set aside.

4. In a large bowl, whisk together the agave, vanilla, eggs substitute and butter. Add the dry ingredients and whisk until smooth. Then whisk in the butternut squash puree. My batter was a little dry so I added a little almond milk and Organic canned pumpkin.


5. Prepare your muffin pan and add the batter a little over halfway. I made 12 cupcakes, you can make more. Bake at 350º for 18 minutes. Insert a toothpick in the center and check to see if it comes out clean.

That's it! Allow to cool and then smother with pumpkin butter, almond butter or just eat plain! Enjoy!!! :)

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