Chocolate-Raspberry Muffins

Chocolate-Raspberry Muffins
Prep Time
35 minutes, plus 30 minutes cool time
Number of Servings
9 muffins (serves 9)
Ingredients
  • [q:1/4] cup coconut flour
  • [q:1/4] cup unsweetened cocoa powder
  • [q:1/4] tsp salt
  • [q:1/2] tsp baking soda
  • 4 large eggs
  • [q:1/4] cup oil, plus additional for greasing pan
  • [q:1/2] cup honey
  • 1 tsp vanilla extract
  • [q:1/2] cup fresh or frozen raspberries
Directions
  1. Preheat oven to 350°. Grease 9 of the muffin cups in a muffin pan.
  2. In a large bowl, combine coconut flour, cocoa powder, salt, and baking soda.
  3. In a medium bowl, whisk together eggs, oil, honey, and vanilla extract. Mix wet ingredients into dry ingredients until fully incorporated. Gently fold in raspberries.
  4. Scoop approximately [q:1/4] cup of batter into each greased muffin cup.
  5. Bake approximately 20 minutes, until a cake tester inserted into center of muffin comes out clean. Cool muffins in pan for [q:1/2] hour.
Nutrition Info
162 Calories, 4 g Protein, 20 g Carbohydrates, 3 g Fiber, 9 g Total fat (2 g sat), 133 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin), E, Phosphorus
 

Gluten-Free Blueberry-Ricotta Pancakes

Gluten-Free Blueberry-Ricotta Pancakes
Prep Time
25 minutes
Number of Servings
11 pancakes
Ingredients
  • [q:1/2] cup gluten-free oat flour*
  • [q:1/2] cup buckwheat flour
  • 1 tsp baking powder
  • [q:1/4] tsp salt
  • 1 Tbsp oil, plus additional for oiling pan
  • 2 eggs
  • 1 cup ricotta cheese
  • [q:1/2] cup your favorite milk
  • 1 cup fresh blueberries
Directions
  1. Mix oat flour, buckwheat flour, baking powder, and salt together in a large bowl.
  2. Whisk the 1 tablespoon oil, the eggs, ricotta cheese, and milk together in a medium bowl until blended.
  3. Add wet ingredients to dry ingredients and stir until combined. Fold in blueberries.
  4. Heat 1 teaspoon of the oil in a nonstick skillet set over medium heat. Add [q:1/4] cup of batter onto skillet. Repeat to make additional pancakes. Cook for 2 to 3 minutes. Carefully flip and cook other side for approximately 2 to 3 minutes, until pancake is cooked through. Repeat process until all batter is used. Add oil to pan as needed to prevent pancakes from sticking.
  5. Top with maple syrup, honey, or jam.
Nutrition Info
3 pancakes: 249 Calories, 14 g Protein, 30 g Carbohydrates, 10 g Total sugars (0 g Added sugars), 4 g Fiber, 10 g Total fat (2 g sat), 355 mg Sodium, [nutrition:4] Phosphorus, [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), B6, B12, Calcium, Iron, Magnesium, Zinc

Cranberry-Quinoa Breakfast Porridge

Cranberry-Quinoa Breakfast Porridge
Prep Time
50 minutes
Number of Servings
3
Ingredients
  • 2 cups vanilla nondairy nut-free milk
  • 1 cup quinoa, soaked for 10 minutes, rinsed, and drained
  • Pinch salt
  • [q:1/4] cup maple syrup
  • [q:1/2] cup dried cranberries
Directions
  1. Heat milk in a medium saucepan over medium heat until warm, about 3 minutes.
  2. Stir in soaked and drained quinoa and a pinch of salt. Decrease heat to medium low, cover, and cook until most of liquid has been absorbed, about 30 minutes.
  3. Remove from heat. Stir in maple syrup and cranberries.
Nutrition Info
426 Calories, 13 g Protein, 81 g Carbohydrates, 35 g Total sugars (16 g Added sugars), 6 g Fiber, 7 g Total fat (1 g sat), 283 mg Sodium, [nutrition:4] Vitamin B2 (riboflavin), Phosphorus, [nutrition:3] Vitamin B6, Folate, Magnesium, [nutrition:2] Vitamin B1 (thiamine), Iron, Zinc, [nutrition:1] Vitamin B3 (niacin), E, Calcium, Potassium

Greek Yogurt Banana Bread

Greek Yogurt Banana Bread
Prep Time
15 minutes, plus 1 hour cook time
Number of Servings
1 Loaf (Serves 10)
Ingredients
  • [q:1/2] cup Stonyfield Organic Yogurt - your favorite flavor
  • [q:1/2] cup sugar
  • [q:1/4] cup light brown sugar (packed)
  • 2 eggs
  • 1 tsp vanilla
  • [q:1 3/4] cup flour
  • [q:1/2] tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 4 large or medium sized, over-ripe bananas, mashed
  • 1 cup walnuts (optional)
Directions
  1. Preheat oven to 350°.
  2. Stir yogurt and sugar together and then lightly beat in eggs and vanilla.
  3. In a separate bowl, combine flour, salt, cinnamon and baking soda.
  4. Now mix everything with the banana mash. Optionally add nuts at this time.
  5. Pour mixture into a greased and floured 9 by 5 inch loaf pan.
  6. Bake at 350° for one hour or until toothpick inserted in center comes out clean.
Nutrition Info
Made with walnuts: 276 Calories, 6 g Protein, 33 mg Cholesterol, 45 g Carbohydrates, 21 g Total sugars (14 g Added sugars), 3 g Fiber, 9 g Total fat (1 g sat), 265 mg Sodium, [nut:2] Vitamin B6, [nut:1] Vitamin B2 (riboflavin), Phosphorus

Flourless Pumpkin Muffins

Flourless Pumpkin Muffins
Prep Time
10 minutes, plus 20 minutes cook time
Number of Servings
12 muffins
Ingredients
  • 2 to 3 servings ChildLife Essentials Liquid Calcium 
  • [q:1 1/4] cups cashew butter
  • [q:3/4] cup canned pumpkin
  • 3 eggs
  • 4 Tbsp agave
  • [q:1/2] cup rolled oats (gluten-free)
  • [q:1 1/2] Tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • pinch of salt
  • [q:3/4] cup dairy-free mini chocolate chips
Directions
  1. Preheat the oven to 350°F. Prepare muffin tin by spraying well with cooking spray or line the tins with paper; set aside.
  2. In a blender or food processor add all ingredients (except the chocolate chips) and blend until smooth.
  3. Fold in mini chocolate chips to the mixture.
  4. Fill each muffin cup [q:3/4] full with the muffin mixture.
  5. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Best if enjoyed after 5 days or store in the freezer for up to 3 months. 
Nutrition Info
294 calories, 24g carbohydrates, 8g protein, 21g fat (5g saturated fat), 52mg cholesterol, 74mg sodium, 5g fiber, 19g sugar

Chocolate-Cherry Granola with Almonds

Chocolate-Cherry Granola with Almonds
Prep Time
50 minutes
Number of Servings
8 cups
Ingredients
  • [q:1/2] cup vegetable oil, plus additional for oiling pan
  • [q:1/4] cup maple syrup
  • [q:1/3] cup coconut sugar
  • [q:1/3] cup unsweetened cocoa powder
  • 1 Tbsp vanilla extract
  • [q:1/2] tsp salt
  • 5 cup old-fashioned rolled oats
  • [q:1 1/4] cup sliced or slivered almonds
  • 8 oz bittersweet or semisweet chocolate, chopped
  • 8 oz dried cherries
Directions
  1. Preheat oven to 325°.
  2. Line a rimmed baking sheet with unbleached parchment paper. Lightly brush paper with a small amount of oil. Set baking sheet aside.
  3. Whisk the [q:1/2] cup of oil, the maple syrup, coconut sugar, cocoa powder, vanilla, and salt together in a large bowl. Add oats and almonds until well combined.
  4. Transfer mixture to prepared sheet, spreading it across surface in an even layer. Press mixture down firmly with a stiff metal spatula until it’s compact.
  5. Bake for 35 to 40 minutes. Granola will be firm and fragrant.
  6. Allow granola to cool on baking sheet for 1 hour. Break granola into pieces. Stir in chocolate and cherries. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Info
466 Calories, 12 g Protein, 64 g Carbohydrates, 8 g Fiber, 21 g Total fat (4 g sat), 80 mg Sodium, [nutrition:4] Phosphorus, [nutrition:3] Vitamin B1 (thiamine), E, Magnesium, [nutrition:2] Vitamin B2 (riboflavin), Iron, Zinc, [nutrition:1] Potassium

Breakfast Muffin Bento

Breakfast Muffin Bento
Prep Time
2 minutes prep time, 8 minutes cook time
Number of Servings
2
Ingredients

To Make This Bento

  • Breakfast Muffin (see recipe below)
  • Red plum or other seasonal fruits
  • Ketchup (optional)

Breakfast Muffin

  • 2 slices Cheddar cheese
  • 2 English muffins, split
  • 1 teaspoon vegetable oil, divided
  • 2 to 4 slices Canadian bacon
  • [q:1/2] teaspoon butter
  • 2 large eggs
  • [q:1/8] teaspoon salt
  • Pinch black pepper
  • [q:1/2] cup (10 g) baby spinach
  • [q:1/2] tomato, cut into [q:1/2]-inch-thick (13 mm) slices
  • 1 cup (33 g) alfalfa sprouts
Directions
  1. Place a cheese slice on the 2 bottom halves of the English muffins. Lightly toast all 4 muffin halves.
  2. Heat [q:1/2] teaspoon of the oil in a medium skillet over medium heat. Add the Canadian bacon and cook, turning a couple times.
  3. While the bacon is cooking, in a small skillet, heat the remaining [q:1/2] teaspoon oil and the butter over medium heat and make scrambled eggs. Season with the salt and pepper.
  4. On each toasted muffin bottom half with cheese, put half of the scrambled eggs, bacon slice(s), spinach, tomato, and alfalfa sprouts. Top with the other muffin halves.
Nutrition Info
Served with 1 plum): 404 Calories, 27 g Protein, 211 mg Cholesterol, 33 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 4 g Fiber, 19 g Total fat (8 g sat), 775 mg Sodium, [nut:5] Phosphorus, [nut:4] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), [nut:3] Vitamin B3 (niacin), Vitamin B12, Calcium, [nut:2] Vitamin A, Vitamin B6, Folate, Zinc, [nut:1] Vitamin C, Vitamin E, Vitamin K, Iron, Magnesium, Potassium

Peanut Butter S'Mores English Muffins

Peanut Butter S'Mores English Muffins
Number of Servings
Serves 4
Ingredients
Directions
  1. Preheat the broiler.
  2. Place English muffins on a baking sheet, cut-sides up. Divide peanut butter between them, then sprinkle evenly with chocolate. Top with marshmallows, pressing down on them slightly.
  3. Broil until chocolate is melted and marshmallows are browned.
Nutrition Info
479 Calories, 13 g Protein, 1 mg Cholesterol, 45 g Carbohydrates, 16 g Total sugars (14 g Added sugars), 9 g Fiber, 29 g Total fat (11 g sat), 196 mg Sodium, [nut:3] Iron, Zinc, [nut:2] Magnesium, Phosphorus, [nut:1] Vitamin B3 (niacin)

Strawberry Applesauce Pancakes

Strawberry Applesauce Pancakes
Prep Time
15 minutes
Number of Servings
Serves 4
Ingredients
Directions
  1. Mix dry ingredients together in bowl and set aside.
  2. Combine Edensoy, vinegar, and olive oil in a separate bowl and allow to sit for 10 minutes to create a soy buttermilk.
  3. Add water and whisk wet ingredients in with dry. Fold in apple sauce.
  4. Oil pancake griddle or cast iron skillet and ladle [q:1/3] to [q:1/2] cup batter for each pancake. Cook until golden on bottom, flip over, and cook until batter is no longer wet.
  5. Serve with pure maple syrup, sliced fresh strawberries, or Eden Apple Strawberry Sauce.
Nutrition Info
215 calories, 5g fat (20% calories from fat), 6 g protein, 39 g carbohydrate, 3 g fiber, 0 mg cholesterol, 399 mg sodium

Cheesy Broccoli Quinoa Egg Muffins

Cheesy Broccoli Quinoa Egg Muffins
Number of Servings
12
Ingredients
  • Avocado oil spray
  • 2 cups water
  • 1 cup quinoa
  • 6 large egg whites
  • 3 large eggs
  • [q:1/2] cup nonfat cottage cheese
  • [q:1/4] cup shredded low-moisture Cheddar cheese
  • [q:1/2] tsp garlic powder
  • [q:1/2] tsp black pepper
  • [q:1/4] tsp salt
  • 1 cup raw broccoli florets
Directions
  1. Preheat the oven to 350°F. Liberally grease a muffin pan with the avocado oil spray.
  2. Heat the water in a medium saucepan over high heat and bring it to a boil. Add the quinoa, stir it into the water and reduce the heat to low. Cover the quinoa and cook it for 10 minutes, or until the water is absorbed. Set the quinoa aside to cool completely.
  3. In a large bowl, whisk together the egg whites, eggs, cottage cheese, Cheddar cheese, garlic powder, black pepper and salt. Add the broccoli florets and quinoa.
  4. Fill each muffin cavity three-quarters full, distributing the mixture evenly among the cavities.
  5. Bake the muffins for 22 to 25 minutes, until the eggs are fully cooked through.
  6. Remove the muffins from the oven and let them cool in the pan for 5 minutes. Remove the muffins from the pan and serve.
  7. Store the muffins in the refrigerator for up to 5 days.
Nutrition Info
101 calories, 7.2 grams protein, 12.8 grams carbohydrates, 1.9 grams fiber, 0.7 gram sugar, 2.1 grams fat (0.5 gram sat. fat)
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