Apple Cinnamon Breakfast Muffins

I call these beauties breakfast muffins because they are dense, filling, and packed with only the best ingredients. These muffins are also great as a healthy snack, as they are full of fiber and contain no added sugar. And don’t they just look so pretty and rustic? These are the perfect treat for fall.

Ingredients:

-1 apple (I like Royal Gala apples or McIntosh)
-1 cup millet flour
-1/2 cup almond flour
-1/2 tsp baking soda
-1/2 tsp baking powder
-1/2 tsp sea salt
-1 tbsp ground chia seeds (optional)
-1 tsp cinnamon
-1 cup natural applesauce
-1/2 tsp vanilla extract
-1/4 cup melted coconut oil
-2 tsp melted raw honey (or regular)
-Cinnamon for sprinkling
-Walnuts (optional for toppings)

Directions:

1. Preheat the oven to 350 degrees.

2. Mix the dry ingredients into a bowl: millet flour, almond flour, baking soda, baking powder, salt, cinnamon, and ground chia seeds.

3. Mix the wet ingredients into a bowl: applesauce, vanilla extract, coconut oil and raw honey.

4. Mix the wet ingredients into the dry ingredients with a whisk.

5. Mix in 1 cup diced apples (or about one apple).

6. Place batter in greased muffin tins. Add in any extra apple slices for decoration, and crumble walnuts on top. Top off with cinnamon. If you want a nice crunchy top, you can sprinkle on some brown sugar.

7. Place in the oven and bake for 24 minutes, or until a toothpick comes out clean.

This recipe makes about 9 large breakfast muffins.

Easy Oatmeal Chocolate Chip Cookies

This recipe is a gem, and great for when you don’t have a ton of time (i.e., you forgot your friend’s birthday and/or are too cheap to buy them a real present). These cookies are gluten-free, vegan, 100% delicious, and actually look like real cookies. The end result is a cookie that is crisp, sugary, and delicate.

Ingredients:

-1 cup gluten free brown rice flour
-1/2 cup gluten free oats
-1/3 cup coconut oil
-1/2 cup agave nectar
-1/3 cup carob chips (or raw cacao nibs, or dark chocolate pieces)
-1/2 tsp. baking soda
-1/4 tsp. sea salt
-1/2 tsp. vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. Mix the flour, oats, baking soda, and salt in a bowl.
3. Whisk the softened coconut oil and agave in a second bowl.
4. Pour the wet ingredients into the dry ingredients and fold in the carob chips.
5. Place spoonfuls of dough onto a baking sheet and bake for 15 minutes.  Make sure they are spread apart – these baby’s expand big time!
6. Let cool before handling as they are delicate when hot.

This recipe makes about 12 cookies.