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Gluten Free Banana Peach Muffins

Ok, so banana muffins and banana bread could be one of my baking favorites! I went to buy a banana muffin at wholefoods the other day (and not to knock wholefoods cause I seriously love that store!) and I had a look at the ingredients in their freshly baked banana muffins. A whole lot of sugar added, and not the best quality oils used in the process.

So… that brings me to my seriously yummy homemade banana and peach muffins. Banana muffins with a twist! My boyfriend even liked them, so they must be a winner! These muffins are wheat and dairy free for all of you out there like me that have (or are trying) to eliminate these from their diet.

Hope you enjoy this recipe as much as I did!

Happy baking!

Banana Peach Muffins
Yields 15
It's your classic banana muffin with a twist, adding in peaches for some extra sweetness.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 cup wheat free oats (blended)
  2. 1 cup almond meal/flour
  3. 1 cup unsweetened almond milk
  4. 2 peaches
  5. 1 banana
  6. 2 tbsp ground flax seeds
  7. 3 tbsp coconut palm sugar (optional)
  8. 1 tbsp baking powder
  9. 1/2 tsp baking soda
  10. 1 tsp cinnamon
  11. 1 tbsp coconut oil (melted)
Instructions
  1. Preheat oven to 350 degrees F
  2. Place oats in food processor and blend until a powder-like consistency is formed
  3. Combine all dry ingredients including oats, almond meal, flax seeds, coconut palm sugar, baking powder, baking soda and cinnamon
  4. Peal peaches and cut into small cube-like sizes
  5. Peal banana, slice thinly and then cut into halves
  6. Toss peaches and banana into the dry ingredient mixture
  7. Heat coconut oil on stovetop until melted and add both wet ingredients (almond milk and coconut oil) to mixture
  8. Mix well until all banana and peach slices are covered
  9. Line muffin cups in the muffin tin
  10. Pour mixture into muffin cups and place into oven
  11. Bake for 45 minutes
Notes
  1. You can make multiple batches of these and then freeze them. They are a fantastic healthy snack you can pull out of the freezer when you are busy on the go!
Holistic Wellness https://holisticwellness.ca/
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Cinnamon Berry Crisp-Wheat Free & Dairy Free too!

‘Tis the season for blueberries! And boy do I love blueberries!

I’ve got pints galore of these blue little gems stocked up in my fridge. From pancakes, to muffins, salads and smoothies, I add these antioxidant rich berries to just about anything!

Blueberries are ranked as having the highest antioxidants among most fruits and 1 cup serving can provide a serious nutritional disease preventing boost! In fact, blueberries can help to improve memory and boost cognitive function. Plus they are great for your eyes, heart and skin- helping to keep those wrinkles away!

I decided I needed a sweet treat the other night and couldn’t resist whipping up a simple and delicious berry crisp! I added in raspberries to the mix (another berry you’ll always find stocked in my frozen) to give this treat an extra antioxidant boost!

Loaded with vitamin C and quercetin, red raspberries are great to have on hand this time of year as they help to diminish the release of histamines, which helps to minimize allergic reactions!! So for all of you suffering with environmental allergies this time of year, get yourself some of these delicious berries!

This dish is great for dessert or even better for breakfast topped with mixed nuts and seeds and some fresh almond milk!

Now….let’s get cooking!

Image 2Cinnamon Berry Crisp

Ingredients:

3/4 cup wheat free oats (I use Bob’s Red Mill)
1/4 cup coconut flakes
2-3 tsp cinnamon (or more if you like)
2 tbsp dried cherries (optional)
2 tbsp coconut sugar or sucanat
1/4 cup softened coconut oil
1 cup blueberries
1 cup raspberries

Directions:
Preheat oven to 350. Combine topping ingredients in a bowl and mix well. Add berries to a baking dish and pour topping over berries. Bake for 30 mins, or until you’ve reached your preferred ‘crispness’ of oats. Serve alone, or on top of coconut bliss ‘ice cream,’ like I did!!

Happy Baking!

 

Health & Abundance,
Samantha 🙂

 

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Gluten Free Vanilla Pumpkin Protein Bars

The days of reaching for an afternoon sweet treat, loaded with unhealthy fat and sugar are long over! In my high school days I considered a special K bar to be ‘healthy.’ I mean, only 110 calories, how could I go wrong? Oh boy was I wrong! Grabbing one of those chemically manufactured nutrient less bars only spiked my blood sugar and made me a little loopy at 3pm. Not a pretty sight when your a hormone ranging 16 year old! Now, I reach for real food. Like a salad, or fresh fruit with raw almond butter, or a green veggie juice; organic, fresh and homemade! But what about the calories? What about them? I’m eating REAL ORGANIC WHOLE FOODS, calories got nothing on me 😉

A few weeks ago I came across these pumpkin bars in Oxygen magazine. Being the savvy nutritionist that I am, I decided to change up a few ingredients and turn these bars into a powerhouse nutrient dense afternoon goodie that will have your tummy saying thank you! Also, my sweet man was heading off to a snowboarding trip and I couldn’t resist baking up something full of goodness to fuel his long flight. He called me once he arrived and told me his friend loved my bars! I was jumping for joy when I heard that 🙂

IMG_3689Why are these bars a powerhouse? They contain antioxidant rich pumpkin! Pumpkin is loaded carotenoids, lutein and zeaxanthin, all of which help to protect your eyes and prevent the formation of cataracts. Pumpkin also contains high amounts of vitamin A and C, both of which help keep your skin supple and improve immunity. You’ll notice this recipe also contains pumpkin seeds. These little green gems contains 7 grams of protein per 1 ounce serving, plus they are high in zinc which keeps your immunity strong! Let’s not forget the essential fatty acid content of these little seeds – great for inflammatory issues, cancer prevention and heart health.

So without further adieu…..

Vanilla Pumpkin Protein Bars!

Ingredients:

3 scoops New Zealand vanilla whey protein powder (I’m sure vanilla brown rice protein would work too!)
1 1/2 cups wheat free rolled oats
1/4 cup dried cherries

1/4 cup pecans, coarsely chopped
1/4 cup walnuts, coarsely chopped
3 tbsp pumpkin seeds
1 cup pumpkin puree
1/3 cup egg whites
1 tbsp cinnamon
1 tsp ground ginger
2 tsp pumpkin pie spice
1 tsp ground vanilla bean
1-2 tbsp maple syrup
3 tbsp raw honey
2 packets stevia (optional – if you prefer a little added sweetness)
1 tbsp hemp seeds (for topping)

IMG_3697

 

Directions:

1. Preheat oven to 400.

2. Mix all ingredients together, except hemp seeds, in a large bowl and mix until thoroughly combined.

3. Lightly oil an 8×8 inch baking dish with coconut oil or line with parchment paper.

4. Press ingredients evenly into dish.

5. Bake for 20-25 minutes.

6. Remove from oven and let cool completely before cutting. Sprinkle with hemp seeds while still warm.

Enjoy!

Happy Baking!
Health & Abundance,
Samantha 🙂

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