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Cinnamon Top Pear Muffins

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I love a simple summer breakfast of fresh organic fruit and a protein-packed muffin. With a few flowers to garnish the plate, I treat myself as if I’m on vacation in Hawaii. What a great way to begin a beautiful day!

Grain-Free Pear Muffins

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Cinnamon Top Pear Muffins
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Prep time: 
Cook time: 
Total time: 
Serves: 14
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • 3 cups blanched almond flour
  • 2 pears, peeled and diced
  • 3 eggs
  • ½ cup grapeseed oil
  • ½ cup honey
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 2 tsp cinnamon
  • In a separate small bowl:
  • 2 tsp cinnamon
  • 2 tsp coconut sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. Place muffin liners in muffin tins.
  3. Combine almond flour, pears, eggs, grapeseed oil, baking soda, sea salt, and cinnamon.
  4. Fill each muffin lined tin to ¾ full.
  5. Combine additional cinnamon and coconut sugar.
  6. Sprinkle ¼ tsp cinnamon/coconut sugar over each muffin.
  7. Place muffins in oven.
  8. Bake for 20 minutes, or when muffins bounce back to the touch.

 

Banana Nut Muffins

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I present to you my simple grain-free banana nut muffins! They’re simple to make and easy to grab-and-go!

Banana Muffins

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Banana Nut Muffins
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Recipe type: Advanced SCdiet, Baked Goods, Snacks
Prep time: 
Cook time: 
Total time: 
Serves: 16-18
 
This is an advanced SCdiet/GAPS recipe. Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • 3 cups blanched almond flour*
  • 3 eggs
  • ⅓ cup coconut oil
  • ½ cup honey
  • 2 ripe organic bananas, mashed
  • 1 tsp. baking soda
  • ½ tsp. sea salt
  • **optional: ¼ cup chopped walnuts for topping.
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium size mixing bowl, combine all ingredients except walnuts.
  3. Line muffin tins with paper liners.
  4. Fill paper liners to ⅔ full.
  5. **Optional: sprinkle with chopped walnuts.
  6. Bake for 18-20 minutes, or until muffin springs back to the touch.
  7. NOTE: Muffins are just about finished baking when you begin to smell them.
  8. *If you can’t find almond flour in your area, you can buy blanched slivered almonds at Trader Joe’s, and grind them in a coffee grinder. Two bags of Trader Joe’s blanched slivered almonds yield approximately 5 cups of flour.

Blueberry Muffins & Cashew Cream Cheese

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On  a whim, I added my cashew cream cheese to a blueberry muffin. Once I turned my family onto the idea, all I heard was, “Mmmm!”.  My blueberry muffins are super easy to make and the cream cheese is even easier. I make a fresh batch of cashew cream cheese every week and store it in a glass container in the fridge. Below, you will find my blueberry muffin recipe. See my Cashew Cream Cheese under “Sauces, Dips & Dressings”.

Grain-Free Blueberry Muffins

Blueberry Muffins & Cashew Cream Cheese

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Author: 
Recipe type: Breakfast or Snack
Prep time: 
Cook time: 
Total time: 
Serves: 16-18
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • 3 cups blanched almond flour
  • 3 large eggs
  • ⅓ cup coconut oil
  • ½ cup honey
  • ½ tsp sea salt
  • 1 tsp baking soda
  • ¾ cup organic frozen blueberries
Instructions
  1. Preheat oven to 350 degrees.
  2. In large bowl, combine all ingredients except blueberries.
  3. Fold in blueberries.
  4. Fill muffin tin with paper liners.
  5. Fill each cup to ¾ full.
  6. Bake 18-22 minutes, when muffin gently springs back to the touch.
  7. NOTE: Muffins are nearly finished baking when you begin to smell them.

Breakfast Bars

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This recipe comes from Elana’s Pantry. Her breakfast bars are full of protein, and great for breakfast as well as a snack.

breakfast bars

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Breakfast Bars
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Recipe type: Breakfast or Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
Grain-Free, Gluten-Free, Soy-Free, Dairy-Free, Refined Sugar-Free
Ingredients
  • 1 ¼ cup blanched almond flour
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • ¼ cup coconut oil
  • ¼ cup raw honey
  • 1 teaspoon Frontier vanilla (in base of glycerin),
  • (OR) ½ tsp vanilla powder
  • ½ cup unsweetened shredded coconut
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup blanched slivered almonds
  • ¼ cup organic raisins
Instructions
  1. In a small bowl, combine almond flour, salt, and baking soda.
  2. In large bowl, combine grapeseed oil, honey, and vanilla.
  3. Stir dry ingredients into wet.
  4. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins.
  5. Grease an 8 x 8 inch baking dish with grapeseed oil.
  6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly.
  7. Bake at 350° for 20 minutes
  8. Cool bars in pan for 2 hours, then serve.

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I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible. All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. Learn More →
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Summer's Paleo Granola
Super Simple Dairy-Free Coffee Creme
Kid's Choice Beef Stew
Hazelnut Milk Hot Cacao
Ellie's Best Nut Milk Bag