Chocolate Chip Oatmeal Muffins

Today at my sons school, it is "Teacher appreciation breakfast" day. And being the over achiever MOM that I am, I had to make something instead of save tons of time and buy something. LOL! At least we have extra goodies for us now. YUM!

This recipe came from my friend Domenica Morello-Cresta AKA project mama. You rule mama!!! I revised it just a touch. These scrumptious muffins are perfect with some tea or coffee for breakfast, for snacking, or even a healthier desert choice. They are chock full of fiber and antioxidants, (I keep telling myself this as I eat them!) and then a lil bit of refined sugar to splurge.  

This recipe is definitely worth a share! Plus too many friends are asking for it.  

ENJOY!

INGREDIENTS:

• 1 1/2 cups oats old fashion
• 1 cup of white flour
•  1 & 2/3 cups whole wheat flour
• 2/3 cup sugar
• 1 oz of brown sugar
• 4 tsp baking powder
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1 1/2 cups whole milk or whole coconut milk
• 1/2 cup melted coconut oil
• 1 tsp vanilla
• 6 ounces chocolate chips 

DIRECTIONS:

Combine the dry ingredients in a large bowl. Stir to blend. In a separate small bowl, mix the eggs, milk, vanilla and oil.

Stir the wet mixture into the dry mixture until moistened. Add the chocolate chips and blend thorough.

Fill lined muffin cups full with batter. Bake at 400 degrees for 16-18 minutes, or until tops are light golden.

Makes approximately 16 muffins.

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Gluten Free BanAppBerry muffins

When you discover a recipe that is SUPER easy to make, totally healthy, with no sugar added, and that the whole family loves... YOU SHARE IT!

These muffins were inspired by Autumn Calabrese cookbook, "Fixate". I love this book btw, so many awesome recipes! You can check out and purchase the book here. 

I still can't get over that they are gluten free,sugar free and YUMMY! That my 6 yr old & husband like them so much one batch is gone in 2 days. But...… they are. And you need to try these!

Perfect for breakfast, snacking or desert. You choose!

Ingredients:

• 2 large eggs, lightly beaten
• 2 mashed medium ripe bananas
• 1 Tbsp grass-fed butter, melted
• 1 tsp vanilla
• 1 1/2 cups almond flower
• 3/4 Tsp baking soda
• 1 dash pink salt
• 1 dash turmeric powder
• 1/2 tsp cinnamon 
• 3/4 cup chopped apple
• 3/4 cup blueberries

Directions:

• Preheat oven to 350 degrees.
• Prepare 9 muffin cups, coat with butter or spray.
• Combine eggs, banana, vanilla and melted butter in small bowl; mix well.
• Combine flour, baking soda, turmeric, cinnamon, salt in a medium bowl; mix well.
• Add egg mixture to meal mixture;mix until blended.
• Add apples and blueberry and mix until blended.
• Divide batter evenly between the 9 muffin cups.
• Back 18-20 minutes, or until golden brown and a toothpick inserted into center comes out clean.

• Let cool for about 5 minutes and ENJOY! 

You can store these in the refrigerator for up to 5 days. Yummy warm or cold. I hope you enjoy them as much as we do! Let me know when you do!

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