Ingredient: egg

Apple Chai Oat Muffins

Apple Chai Oat Muffin

A perfectly spiced, flavorful, moist chai muffin in the morning with a cup o’ joe (or tea!) is the perfect way to start off your day.

These muffins are filled with whole grains to help keep blood sugar levels from spiking. They are also sweetened with honey only – and just enough for that added touch of sweetness. Although the applesauce and chai spices are what really give this muffin the flavor that kicks it out of the park. Oohh, I’m also thinking it’d pair well with some hot and fresh apple cider. (Try that out and let me know how you like it!)

Health Guide free PDF

Enjoy A New & Healthy On the Go Snack

We can’t resist grabbing one, or two, or three chai muffins before rushing off to work. If you need a grab n’ go breakfast or a mid day work snack – this is it! It’s great to pair with a boiled egg. Prep the boiled eggs and muffins on the weekend and you’ll be set for the week.

Apple chai oat muffin

You can also balance it out with some more protein by adding in a few scoops of collagen powder (it won’t affect the flavor or consistency). I love adding this collagen to my baked goods. Honestly, I forget that it’s even in there sometimes.

We’ve been SUPER busy working full time, packing, and getting ready to move into our NEW HOME! YAY!

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In the mean time I’ve made some other variations of this chai muffin recipe. I’ve done blueberry and even a cranberry orange (that one was pretty bomb). Hopefully once everything is unpacked I can re-make them and share the recipe with you – stay tuned!

Our slow as molasses wifi has also been driving me bonkers. Once we get fast wifi I can’t wait to bust out more delishhh recipes as well. Right now the process is pain stakingly slow. Like I can’t even save this page right now, you have no idea how irritating it is. How is one to start a blog when they have awful wifi service??

That being said I only have two more days of this, then we are outta here! Staying positive my friends…

Because ultimately, LIFE IS WHAT YOU BAKE IT

P.S. How’s your Christmas shopping going? I’m excited to decorate our new home and make lots of Christmas baked goods (clearly I love my baked goods… ’tis the season!)

Enjoy my other seasonal recipes like this Pumpkin Pie recipe. I’ve already made it four times this season. (It’s the perfect gift).

Healthy Pumpkin Pie
apple chai oat muffins pin
Print Recipe
 Apple Chai Oat Muffins
A chai spiced, flavorful, moist muffin with apple chunks to enjoy in the morning with a cup o' joe or take to work and eat as a mid day snack.
Apple Chai Oat Muffin
Course Baked Goods, Breakfast
Prep Time 20 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Course Baked Goods, Breakfast
Prep Time 20 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Apple Chai Oat Muffin
Instructions
  1. Preheat the oven to 425 fahrenheit and spray a muffin tray with coconut oil.
  2. Place almond milk and oats into a glass measuring cup or small bowl. Let sit for 20 minutes. (I would also microwave and melt the coconut oil at this time and then set aside to cool).
  3. While the oat mixture is soaking, add all dry ingredients (flour, baking powder, baking soda, collagen, cinnamon, cardamom, ginger, allspice, and salt) to a large bowl. Mix together.
  4. Add in the wet ingredients to a smaller bowl (coconut oil, applesauce, honey, egg, vanilla extract). Whisk well.
  5. Pour the wet ingredients into the dry and stir just until combined. (Do not overmix). Add the the chopped apple and pecans or walnuts. Stir again just a few times until evenly mixed.
  6. Fill each muffin tin 3/4 full. Place in the oven and bake at 425 farenheit for 5 minutes, then leaving the muffins in the oven reduce heat to 350 farenheit and cook for an additional 20 minutes.
  7. Allow to cool at room temp, remove from muffin tins. Enjoy at room temperature for up to one day or store in the fridge for up to 5 days. Place a papertowl on the top and bottom of the muffins when storing to retain moisture. If too dry, put in microwave on 30 second intervals to re-heat.
Recipe Notes

Substitute 1:1 for gluten free baking powder if desired. 

Melt the coconut oil in a microwave on 15 second intervals until just melted, cool in the fridge or prepare early and let cool at room temp.

Simple & Healthy Pumpkin Pie

Healthy Pumpkin Pie

You can never have too many pumpkin recipes, right? Every year I make a version of this paleo pumpkin pie and I swear it just gets better and better. Maybe my baking skills improved over time or maybe I just got lucky this year, but OH DAMN this one is good. 

I’m happy to finally have an “official” recipe for it because each year I’m trying to figure out what I did the prior year. You’d think I’d have it written down somewhere or pinned on Pinterest from a previous blogger, but no. I just could NOT find it this year. 

With a little bit of memory and bits and pieces of other recipes I’ve made in the past I came up with this SIMPLE HEALTHIER PALEO PUMPKIN PIE.

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This recipe is great because it’s gluten free, dairy free, and refined sugar free (if you omit sugar or use coconut sugar for the crust). The pumpkin spice POPS, the crust is still full of flavor, and the texture is nice and creamy. I love that it’s sweetened with honey too. 

Ya just can’t get any better than that. 

I must mention that it’s also an easy clean up using just ONE piece of equipment: a food processor. This one here is my FAVORITE – I use it weekly. You can also try to mix by yourself, but I find a food processor is your best bet to make it the right consistency. A high speed blender such as a ninja or vitamix will also work.

Place all crust ingredients in the food processor, blend.

Put that in the pie pan. Press down.

Healthy paleo pumpkin pie crust.

Rinse food processor.

Place all filling ingredients into the food processor, blend.

Healthy paleo pumpkin pie food processor

Pour into the pie pan.

Take the dish and tap it directly down on the counter to remove any bubbles formed from the processor.

Healthy paleo pumpkin pie

Bake.

Remove after 40 minutes, add pie crust shield to prevent the edges from burning OR cut foil and wrap around the edges of the pie pan. Bake for another 20 -25 minutes or until the pie crust is set.

Healthy paleo pumpkin pie

That quick, that simple, that’s it.

Be careful not to place directly in the fridge after baking. Make sure the pie is completely cooled down to room temp first.

If the pie is cooled too quickly then it will crack and separate and you will no longer have a pretty looking pumpkin pie to take over to the friendsgiving. 

Healthy paleo pumpkin pie

It’s a simple step – but a very important one if you want a good looking and healthier twist to a pumpkin pie to show off to all your friends.

Lastly, this pie is delish by itself, but if you want to kick it up a notch then buy some coconut whipped cream to top it off! 

If you want the same yummy pumpkin spice flavor that I used for this recipe then check out my Homemade Pumpkin Spice.  You might also like my Paleo Pumpkin Muffins for a breakfast treat. Pumpkin muffin for breakfast and pumpkin pie before bed? Yup. I’m all about it.

Healthy paleo pumpkin pie
Print Recipe
 Healthier Pumpkin Pie
Simple and healthy gluten free, dairy free, and refined sugar free pumpkin pie with limited ingredients. The pumpkin spice POPS, the crust is still full of flavor, and the texture is nice and creamy. Cut a slice and enjoy with a dollop of coconut whipped cream.
Healthy Pumpkin Pie
Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Servings
slices
Ingredients
Crust
Filling
Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Servings
slices
Ingredients
Crust
Filling
Healthy Pumpkin Pie
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Place all crust ingredients (almond flour, egg, coconut oil, and sugar) in a food processor or high speed blender. Mix well.
  3. Once the crust starts to form into small balls, then remove the mixture from the food processor and place inside the pie dish. Press the crust down evenly in the pan with a flat object. (I used the bottom of a measuring cup).
  4. Rinse out the food processor or high speed blender and add in all the pie ingredients (pumpkin puree, coconut milk, honey, eggs, pumpkin pie spice, and vanilla extract). Blend until smooth.
  5. Pour the filling into the pie pan. No need to bake the crust first.
  6. Place in the oven and bake for 40 minutes, remove and add a pie crust shield or cut foil to cover the crust. Bake for another 20 minutes, or until the center is set.
  7. Let cool at room temperature to prevent separation and cracking, then place in the fridge to firm up.
  8. Enjoy with some coconut whipped cream or by itself. Have fun sharing with friends and family over the holiday season!
Recipe Notes

Don't forget to use my Pumpkin Pie Spice for that added Y U M flavor to this pie!

Pumpkin Quinoa Oat Bread

Super moist, yet dense and full of hearty good for you ingredients.

Print Recipe
 Pumpkin Quinoa Oat Bread
Course Baked Goods, Breakfast
Servings
Ingredients
Course Baked Goods, Breakfast
Servings
Ingredients
Instructions
  1. Preheat oven to 375°. Grease or place wax paper in a 9" x 5" loaf pan.
  2. In a large bowl, whisk together flour, oats, pumpkin pie spice, baking powder and salt.
  3. In a small bowl, stir together pumpkin puree, coconut oil, almond milk, egg, and maple syrup.
  4. Add cooked quinoa and contents of the small bowl to the large bowl and stir until combined.
  5. Transfer batter to baking dish. Sprinkle coconut sugar and extra oats on top.
  6. Bake for 45 minutes, or until top is golden.