I’m not sure why I’ve never made lemon poppy seed muffins before. They’re definitely one of my faves. In fact, I’m loving everything lemon flavored lately. Hence, why I made these dairy free lemon poppy seed muffins today! This recipe makes 12 regular sized muffins, […]
Crackers will always be on my top 10 favorite foods list. I like eating crackers with cheese, crackers with jam, crackers plain, nothing on it – you get the picture. So when I first made cheddar crackers a couple weeks ago, I thought why stop […]
I’m always looking for ways to make muffins healthier, because if I could eat a muffin everyday I would. And these dairy free blueberry banana muffins with added oat bran are IT. I also feel good about giving one to my daughter for breakfast, or in her lunchbox because it’s not packed with sugar like most muffins. In fact, they’re quite healthy and tastes good too.
My mother in law gave me the original recipe, but I altered it a bit to make it dairy free. I swapped out and added a few ingredients, too. And used spelt flour instead of whole wheat. Either one is fine, spelt is what I had on hand today.
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If you like muffins that aren’t overly sweet, then you’ll like these. They’re also easy to freeze. My mother in law freezes them and pulls one out in the morning to eat for lunch or as a light snack daily. I like to put one in for my daughter’s school snack in her lunch box.
For other kid-friendly, healthy muffin ideas, check out our most popular no sugar toddler muffins and no sugar strawberry oatmeal muffins. And if you like the star cut outs I did with the banana on top of the muffin, you can find the mini fruit cutters here. I’m telling you, fruit cutters make all the difference!
Look what we decided to make today, bright and early. Homemade cheddar cheese crackers made with chickpea flour. I’ve never used chickpea flour before, but I’ve been seeing it all over on Instagram and thought I’d give it a try. These crackers did not disappoint. […]
So, I got another oatmeal post for you guys! This time, I made healthy, heart-shaped yogurt parfait oatmeal cups. And they were absolutely delicious! Not to mention, super CUTE. Just take a look below. Perfect size for little hands, and good for you too.
These yogurt parfait oatmeal cups will definitely be in our regular breakfast rotation. It’s a nice change from regular oatmeal, and healthier than store bought granola for sure. The oatmeal base is made with just bananas and oatmeal with a little added cinnamon and vanilla. I also used organic greek yogurt and topped it with strawberries. If you want it sweeter and less tart, you can add honey into your yogurt, but since I made the raspberry compote to go on top, I decided to skip that step. My daughter also loves tart yogurt.
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I used mini fruit and vegetable cutters to cut out the cute strawberry I placed on top. And a heart-shaped muffin pan for the oatmeal cups. As you can probably tell, I LOVE my heart-shaped muffin tin. Check out our popular heart-shaped, no sugar added oatmeal muffins and healthy heart-shaped egg muffins, too.
The raspberry compote on top was the special kicker. If you have frozen raspberries in your freezer, that’s all you need. Sprinkle some chia seeds on top, spread some compote and munch away. All in all, today was a good day. Because we started it first thing with these.
Recipe adapted from: Buzzfeed Tasty
Happy Valentine’s week!
Did you know that making sushi rolls is super easy? It looks daunting I know, but if you deconstruct it, like most things, it’s not as daunting as you think. You can use any filling you like, and just put it all together like so. […]
If your kids don’t like quinoa, trust me, they’ll like these. Quinoa patties are the best thing of my 2018. Seriously! They are so so good. We can eat an entire batch in one sitting. Including my daughter, who claims that she absolutely ‘hates’ quinoa. Besides the quinoa pasta salad I made the other day, this is going up as one of our favorites.
The problem with quinoa, I think, is that it can be pretty flavorless. I don’t blame my daughter for not liking it. Even I have to muster up the mojo to eat quinoa sometimes. But these quinoa patties are different. They are so full of flavor. And deliciously crispy on the outside. You can’t just have one!
The garlic, chives and parmesan give it that extra flavor boost. My daughter likes them because she can eat them with her hands and dip it in ketchup, soy sauce or sour cream. (All three ways are good, by the way.)
I like them because it’s full of protein. Quinoa is already full of protein and the 4 eggs on top of that make it protein-packed. For more bite sized meal ideas, check out our heart shaped egg muffins! And pesto parmesan egg in baskets, too!
*This recipe was given to me by a friend of mine a LONG time ago. I wish I had made it sooner, but at least I made it, right?!