Tag: gluten free

Oatmeal-Zucchini Muffin Cups

AshleyLeave a comment

Last week I ordered Kristin Cavallari’s new cookbook, “True Roots.” As soon as it arrived I started flipping through it and made a grocery list so I could try some of the recipes right away. This is my usual m.o. when I get a new cookbook. I must have made close to five of her recipes already – all of them have been good! According to her Intro in the cookbook, she partnered with her long time chef who started working for her family after the birth of one of her children. I think it’s really refreshing that she’s not claiming to be some culinary expert, just someone passionate about making healthful food for herself and her family.

I shared a photo of the Oatmeal-Zucchini Muffin Cups from her cookbook on my Instagram stories and got multiple requests to post it on my blog. For those not wanting to by the cookbook, I’d seriously suggest rethinking that. It’s got a great variety of food and is very kid-friendly, for those of you cooking for big and little mouths. If you’re still not convinced, don’t worry, the recipe will be here for your using pleasure!

Here’s a shot of the recipe from the actual cookbook. It makes 12 very hearty muffins. So far, everyone in my house likes them so I’m sure you will too.

For those interested in ordering the cookbook, I purchased mine on the ever so wonderful Amazon. It’s already a #1 Bestseller!

Anyone else remember Kristin Cavallari’s “Laguna Beach” and “The Hills” days? I’m pretty sure we would have viewing parties my freshman year of college in the common area of our dorms. Oh man! Haha!

Another great cookbook that I’ve yet to make anything from is “The Minimalist Kitchen.” The photos in this book are eye catching and the recipes are simple and clean. I can’t wait to dig in and make some things after I’m done with my “True Roots” binge.

Hope you guys enjoy! Let me know what your favorite recipes are from each, or how you’ve tweaked them to make them your own!

Xo

1-Bowl Carrot Apple Muffins

AshleyLeave a comment

Like myself, many of you probably spent the weekend with family and friends celebrating the Easter holiday. If you didn’t, read on, because this post is for everyone.

This Easter we hosted our first egg hunt for Gialina. We invited both sets of grandparents over around 8:15 in the morning for coffee, tea and carrot apple muffins – simple, easy, nutritious and yummy.

This was the first time I’ve made these muffins, but I’ve used recipes from Minimalist Baker many times. She never disappoints me, so of course I wanted to make her festive muffins for this particular holiday morning.

From what everyone told me yesterday, our whole family seemed to really enjoy these healthy little treats. The final verdict always comes from my chef mother, and the muffins got her stamp of approval too. Even Gia loved them! She ate one yesterday morning and had one with her breakfast today. It’s always a win when your child likes what you make!

Since these 1-bowl muffins went over well, I’ll be adding them to my regular repertoire. I had some of my followers on Instagram (@mrsbennigson) ask for the recipe as well, so here I am ready to share the love and spread the word about Minimalist Baker and the recipe I got from her.

Hope you all enjoy these for breakfast or a snack as much as my family!

Xo

Here’s the recipe deets…..

Prep Time: 15 min

Cook Time: 32-36 min

Ingredients:

• 1 1/2 flax eggs

• 1/4 cup olive oil

• 1/3 cup mashed very ripe banana

• 1/4 cup agave nectar or maple syrup (or honey if not vegan)

• 1/2 cup unsweetened applesauce or 1 sweet apple, finely grated

• 1/2 cup brown sugar (or sub muscavado)

• 1/2 tsp sea salt

• 1 1/2 tsp baking soda

• 1/2 tsp ground cinnamon

• 1/2 cup plain almond milk, unsweetened

• 1 heaping cup (packed) grated carrot

• 2/3 cup gluten-free rolled oats

• 1/2 cup almond meal

• 1 cup + 2 Tbsp gluten free flour blend

• 1/4 cup raw walnuts (chopped) for topping

Preparation:

1. Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).

2. Prepare muffin tin with liners or lightly grease them.

3. To flax eggs mashed banana, agave or maple syrup, olive oil and whisk to combine.

4. Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.

5. Add almond milk and stir.

6. Add grated carrot and stir.

7. Add oats, almond meal, and gluten-free flour blend and stir.

8. Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).

9. Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongey, so don’t be afraid of over baking! The GF blend just takes longer to bake.

10. Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.

11. If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.

12. Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.