Ingredient: honey

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!)

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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.

Paleo Pumpkin Muffins

Paleo pumpkin muffins

Get ready for fall and enjoy these simple, healthy, dairy free, gluten free, moist, paleo pumpkin chocolate chip muffins made with almond flour and honey!

First, start by mixing your dry ingredients in a large bowl. Stir together the super fine almond flour, baking soda, salt, and pumpkin pie spice. Check out this easy recipe for DIY pumpkin pie spice, or feel free to use the store bought blend.

Paleo Pumpkin Muffins

Then, make a well by pushing all the dry ingredients to the side of your bowl. Add the wet ingredients into the center. Eggs, pumpkin puree, vanilla, and honey. Whisk it, then pull in the dry ingredients to combine.

Paleo Pumpkin Muffins
Paleo Pumpkin Muffins

Add in the chocolate chips, but be sure you don’t over mix!! This releases the oils in the almond flour and results in a dense muffin.

Paleo Pumpkin Muffins

Place in your prepared pan and bake for 20-25 minutes at 350 degrees F. Keep in mind that the dough will not be very wet, but they will still turn out moist- trust me!

I LOVE my silicone muffin tin. Its so easy to clean and I’m not spending hours scrubbing all the black spots off my muffin tin. Check out this one here if you want to make your life more simple too!

Paleo Pumpkin Muffins

They may look crumbly on top because of the almond flour, but they are very moist inside from the pumpkin and honey.

Almond flour also tends to burn at high heat so be careful and keep an eye on the muffins within the 20-25 minutes. Typically, you want to see the edges start to turn a golden brown color.

Paleo Pumpkin Muffins

Have fun making these Paleo Pumpkin Muffins for your friends and family- I’ve given many away already and they are a big hit! Most people don’t even realize that it’s made with

healthy wholesome ingredients.

Please don’t forget to sign up to be the first to know about more awesome recipes like this one!

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Also check out my other post on Double Chocolate Pumpkin Muffins if you are feelin’ chocolatey or else my Pumpkin Quinoa Oat Bread for a healthy bread to munch on throughout the day while sipping your earl grey tea (guilty!).

Print Recipe
 Paleo Pumpkin Muffins
Enjoy these simple, healthy, dairy free, gluten free, moist, paleo pumpkin chocolate chip muffins made with almond flour and honey!
Paleo pumpkin muffins
Course Baked Goods, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Course Baked Goods, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Paleo pumpkin muffins
Instructions
  1. Preheat oven to 350 degrees F and spray muffin tin with coconut oil spray.
  2. Place all dry ingredients into a large bowl. (Almond flour, baking soda, salt, pumpkin pie spice). Mix until well incorporated.
  3. Make a well (push all dry ingredients to the side of the bowl) and add in the wet ingredients (eggs, pumpkin puree, vanilla, honey). Whisk just until combined, then stir in the dry.
  4. Stir in the chocolate chips. Do NOT over mix. This will result in dense muffins due to the oil content of the almond flour.
  5. Pour into prepared muffin tins and fill until 3/4 full. Bake for 20-25 minutes or until the top is a nice golden brown.
Recipe Notes

BTW, these chocolate chips are my favorite and they are dairy free!

Avocado Key Lime Pie

This is a low carb, gluten free, dairy free, whole food alternative to a key lime pie with a healthy chocolate crust to pull it all together. 

avocado key lime pie, lime, key lime, pie

Avocado, lime, honey, and coconut oil are the only ingredients you need to make a healthy key lime pie. The crust is also highly recommended- certainly one of my favorite parts. (Maybe because I’m a chocoholic – I can’t help it!). The crust includes almond flour, maple syrup, coconut oil, and cocoa powder. All wholesome and nutrient rich ingredients hidden in a mouth watering dessert. 

avocado key lime pie, lime, key lime, pie, crust
#1 Mix the crust ingredients
avocado key lime pie, lime, key lime, pie, crust
#2 Press into pan

This tart is quick to make and simple clean up. All you’ll need is a food processor or a high speed blender, a spatula, and a springform or tart pan. 

avocado key lime pie, lime, key lime, pie, filling
#3 Blend the filling
avocado key lime pie, lime, key lime, pie
#4 Add the filling and freeze!

It’s also an easy thing to whip up before having guests over. Just pop it out of the freezer and allow it to soften slightly for 15-30 minutes before serving. I like to do this while eating dinner, that way when I finish – dessert is ready in a jiffy!

This yummy treat can be stored in the freezer for months which means you’ll always have dessert on hand. Because who doesn’t want a healthy option that also tastes incredible? 

Personally, I’m kind of obsessed with my healthy desserts and I always need something around to nibble on.

Sign up for my newsletter so you don’t miss out on any yummy healthy eats! I’ll also be sending out recent articles on healthy living aaaand if you sign up now you’ll receive a free PDF on tracking habits and reaching your health goals!

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Please don’t forget to leave a comment and let me know how you like it!

Print Recipe
 Avocado Key Lime Pie
A low carb, gluten free, dairy free, whole food alternative to a key lime pie with a healthy chocolate crust to pull it all together.
Course Dessert
Keyword key lime, key lime pie, lime
Prep Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Crust
Filling
Course Dessert
Keyword key lime, key lime pie, lime
Prep Time 20 minutes
Passive Time 2 hours
Servings
people
Ingredients
Crust
Filling
Instructions
  1. Combine all crust ingredients (maple syrup, almond flour, cocoa powder, coconut oil) into a food processor or high speed blender and blend until completely combined.
  2. Prepare a tart pan or springform pan with parchment paper. Place crust ingredients in the pan, then using your hands press it down firmly. Put in the freezer while preparing the filling.
  3. Rinse out the food processor or high speed blender and combine all filling ingredients (avocados, lime juice, canned coconut milk, honey, lime zest). Blend until smooth.
  4. Remove the crust from the freezer and pour in the filling. Place back into the freezer and allow to set for a minimum of two hours or overnight if needed.
  5. Prior to serving remove the pie from the freezer 15-20 minutes beforehand to allow the slice to soften. Store in the freezer. At this time I like to cut the whole tart into slices to allow easy access to grab a piece out whenever I want one throughout the week!
Recipe Notes

Tips:

  1. For a more crumbly crust (and less sugar) I recommend using 1/4 cup maple syrup instead of 1/3 cup.
  2. Make sure your avocados are ripe! This will guarantee the most creamy texture for your filling. Also buy full fat coconut as it will also contribute to the full texture.
  3. Feel free to store in the freezer for a couple months and take out to enjoy whenever you like!

Roasted Chicken with Peach-Basil Glaze

The peach glaze on this chicken is SO delicious and peaches are in season so I needed to make something good 🙂

When the chicken first came out of the oven I couldn’t help but devour a large amount of it (no plate needed). Hence the photo still being on the roasting pan haha!

It took a bit of time to make, but if you plan ahead and brine a day before it really doesn’t take long to food process up the glaze and simmer it down. The most tedious part was glazing throughout the roasting time, but since I had nothing else to do but be in the kitchen it wasn’t too awful.

Print Recipe
 Roasted Whole Peach Chicken
This is the perfect summer recipe for a delicious whole chicken. It can even be roasted on the grill! 🙂
Course Main Dish
Prep Time 1.5 hours
Cook Time 1 hour
Passive Time 24 hours
Servings
Ingredients
Roasted Chicken
Peach-Basil Glaze
Course Main Dish
Prep Time 1.5 hours
Cook Time 1 hour
Passive Time 24 hours
Servings
Ingredients
Roasted Chicken
Peach-Basil Glaze
Instructions
  1. In a small saucepan bring 1 quart or 4 cups of water and the salt to a boil, stirring until mixed. Remove from heat when dissolved and cool. (I placed in the freezer for a bit to speed up the process)
  2. Once cooled, place the chicken in a poultry or roasting bag with the salt water. Tie the bag and allow to marinate for 4-24 hours. (I marinated overnight!)
  3. For the glaze, place the peaches, basil, soy sauce, honey, and vinegar into a food processor or blender and blend until smooth.
  4. Pour half the mixture into a saucepan and bring to boil over medium heat. Reduce to low and add in the sugar. Simmer until thickened (about 15 minutes). Set aside.
  5. Remove chicken from the brine, rinse and pat dry with paper towels. Rub with half of the NON-SUGARED glaze you saved and allow to marinate for an additional hour or longer in a plastic bag (I used the same roasting bag).
  6. Preheat the oven to 450F. Place the chicken on a roasting pan with foil and use a basting brush to add on the SUGARED-GLAZE. After 15 minutes decrease the temperature to 350F and brush on more glaze.
  7. Cook an additional 20 minutes for each pound of chicken after the first 15 minutes and during each 20 minutes increment continue to glaze the chicken until finished cooking and internal temperature is 165F. (Mine took about 1 hour and 15 minutes)
Recipe Notes

By starting the temperature at 450F for the first 15 minutes, you are allowing the chicken to become a bit more "crispy" on the outside while staying nice and moist on the inside!