Blueberry Muffins - Nut free & Healthified

Hey guys,

It’s no secret that I care - a lot - about my family eating healthfully. It’s also no secret that when they’re in school, there’s a certain amount of control we give up. There are birthday parties and holiday parties and beginning of the year parties and middle of the year parties….

It can all get a bit out of hand. If you are a mama / parent / caregiver of young children like I am, then you might find yourself in a similar debacle from time to time. Not only that, but so much of my homemade treats include alternative flours like almond flour - which is an obvious no-no in our nut-free schools.

Where there’s a will, there’s a way. Here is a blueberry muffin recipe that I made recently during a particularly party-heavy time at school. My kids got to enjoy a treat that I felt good about and we were very cautious about other kiddos’ allergies. :-)

Blueberry Muffins

(Makes 10 muffins)

Ingredients:

• 2/3 cup coconut flour

• 5 eggs

• 1/2 cup non-dairy milk (make sure not to use nut milk if strictly nut-free)

• 1/3 cup coconut oil, melted

• 2/3 cup blueberries

• 1/4 cup honey

• 1/2 tsp. vanilla extract

• 1/4 tsp. baking soda

• 1/4 tsp. ginger

• pinch sea salt

Directions:

1. Preheat the oven to 375 degrees F.

2. Mix all ingredients in a food processor or high-speed blender, except blueberries.

3. Fold in blueberries.

4. Line a muffins tray with liners.

5. Fill each muffin cup until 2/3 full.

6. Bake for 22-25 minutes. You’ll know they are done when the tops are golden and a toothpick comes out clean when inserted in the center of the muffin.

7. Enjoy!

In good health,

Tara

Zucchini Muffins

Hello there,

Are we connected on facebook or instagram yet?  If so, you might've seen a recent post in which I shared how much I LOVE the fact that muffins freeze well.  This is our go-to dessert that we bring with us when we want the kids to partake in a dessert that their little bodies will be happy about.  I often make huge batches and freeze them.  They'll last a few months in the freezer, but ours never make it that long.  ;-)

I often make different types of muffins depending on what we have on hand or what the kids are asking for.  But, these zucchini muffins have been a HUGE winner amongst all members of our family for quite some time.

I've shared this recipe in my newsletter before, but since some of you are new to this blog and my newsletter, I figured it was time to share it again (plus, I was asked to)!  

If you would like to receive my future newsletters with more healthy recipes, workouts, weight loss and health tips, sign up here and grab your free gift all about Debunking Calorie Counting (there IS a better way...I promise!).  :-)

And, if you really want to be in the loop, consider joining my private facebook group, Lean In with Tara Allen Health, as well.  It is a community of like-minded ladies looking to upgrade their health choices on a daily basis.  Every week comes with a new challenge to participate in, a healthified recipe, full-body workouts, and video trainings on weight loss and wellness topics.  Come hang out with us!

Ok...on to the recipe!  This one is gluten-free, dairy-free, soy-free, and has no refined sugar.

***Please note, this recipe makes 10-12 muffins due to variables like the freshness (and juiciness) of the zucchinis and the size of the bananas.

Zucchini Muffins

(Makes 10-12 muffins)

Ingredients:

Wet:

• 3 eggs
• 1 large banana, ripe
• 1 cup unpeeled zucchini, shredded 
• 1/4 cup honey

Dry:

• 1.5 cups almond flour
• 2 tsp cinnamon
• 1 tsp baking soda
• 1/2 tsp nutmeg
• 1/2 tsp sea salt

Directions:

1. Preheat oven to 350 degrees F.
2. Combine dry ingredients in a large bowl.
3. Blend wet ingredients together in a blender.
4. Pour wet ingredients into bowl with dry and mix well.
5. Fill muffin liners 2/3 full in muffin pan.
6. Bake 20 minutes (or until toothpick inserted in the center comes out clean)

Hope your family enjoys these as much as my family does!

In good health,

Tara