peanut butter coconut flour protein muffins

Hi everyone! I have another recipe to share with you today, starring another cool flour: coconut flour! One reason I love baking with coconut flour is that it is packed full of fiber: a single serving of 2 tablespoons delivers a whopping 5 grams of fiber! It is also gluten-free, low in carbs, and high in protein. Coconut flour is made by grinding dried, defatted coconut meat. {source}

These muffins are light and airy, while also being filling enough to keep you satisfied all morning. You can easily adapt these by mixing in your own favorite goodies — I think they would be great with nuts or dried cranberries stirred in, or maybe even chocolate chips! I love to amp up their peanut butter flavor even more by topping them with additional peanut butter! {As my brother would say, “Out of control…”} 🙂

I hope you enjoy these as much as Allyn and I did!

coconut-muffins-edited

{recipe adapted from Eat Good 4 Life}

Makes: 12 muffins

    • 1/2 cup natural peanut butter
    • 1/2 cup coconut butter
    • 2 organic eggs
    • 1 tbsp ground flax
    • 3 tbsp water
    • 1 banana, mashed {about 1/2 cup}
    • 1/2 cup nonfat greek yogurt
    • 1/4 cup + 2 tbsp coconut flour
    • 1/4 cup coconut sugar
    • 1/4 cup milk, almond milk, soy milk or rice milk
    • 1 tsp baking soda
    • 1 tsp cinnamon
    • 1 tsp vanilla extract

1. Preheat oven to 350 degrees F. Line a muffin baking pan with paper liners and set aside.

2. In a small bowl, mix the water and ground flax and set aside.

3. In a medium bowl, stir the coconut flour, coconut sugar, baking soda, and cinnamon.

4. In a large bowl, mix the bananas, eggs, vanilla extract, coconut butter and peanut butter. Using a wire whisk or electric mixer works very well! Next, slowly add in the flaxseed-water mixture, yogurt and milk.

5. Add the dry ingredients to the wet ingredients and gently combine.

6. Scoop batter into your muffin pan, filling each muffin cup 3/4 cup of the way.

7. Bake for 20-25 minutes. Remove from the baking pan and cool muffins on a wire rack.

8. Store in an air-tight container. These muffins also freeze well!

20161019_123152

if you enjoyed this recipe, you might also like:

banana buckwheat autumn muffins

Happy Monday, everyone! It has been a rainy weekend here, which is wonderful because 1) we need all the rain we can get here in California! and 2) it actually feels like autumn! I love everything about autumn. The chill in the air, the scarves and boots, the fall leaves, pumpkin spice everything… it always makes me feel the best combination of cozy and energized!

These muffins are the perfect excuse to do some healthy autumn baking. They’re bursting with the flavors of the season — apple, dried cranberries, pumpkin pie spices — and are also way good for you, packed with protein and naturally sweetened with honey and coconut sugar.

I have been exploring different types of flours in my baking recently and was excited to try out buckwheat after reading about its health benefits: it is an excellent source of nutrients and fiber, is great for your cardiovascular system and helps control blood sugar. Buckwheat is actually not a cereal grain, but a fruit seed related to rhubarb and sorrel, so it is often used as a substitute for those with gluten allergies or who are sensitive to wheat. The seed is ground into a flour that is dark in color and has a strong, nutty flavor.

These muffins get sweetened up by the fruit, but they are definitely not cupcake-sweet. I love to eat them smeared with peanut butter or pumpkin butter for an extra kick of flavor! Hope you enjoy them as much as we do around here!

buckwheat-muffins

{recipe adapted from Martha Stewart’s sugar-free muffins}

1/2 cup buckwheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/4 cup coconut sugar {or substitute sugar of your choice}
1 tbsp ground flaxseed
3 tbsp water
3 eggs
1 ripe banana, mashed
1/4 cup honey
1 tsp vanilla
1 apple, finely diced
1/2 cup chopped walnuts
1/4 cup dried cranberries

1. Heat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.

2. In a small bowl, combine the ground flaxseed and water; mix together and set aside.

3. In a large bowl, mix the buckwheat flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and coconut sugar.

4. In another bowl, whisk together the eggs, banana, vanilla and honey. Add the ground flaxseed-water mixture.

5. Mix the wet ingredients into the dry, then fold in apple, dried cranberries and walnuts.

6. Pour batter to the tops of lined cups. Batter will be very runny, but that is normal!

7. Bake for 30 minutes, until the muffins turn a deep chocolate brown and a toothpick comes out clean.

buckwheat muffins 2

goals + meal plan for the week of 5/1

Hi there, everyone! Happy Monday! My little windowsill plants are starting to sprout… I am waaaay too excited about these little seedlings!

sprouting plants

Highlights of this past week included going to a very inspiring fair of student environmental projects at Allyson’s high school; going out to dinner in San Francisco with Allyn’s dad and stepmom; and seeing a local production of this very cute and funny play, I Love You, You’re Perfect, Now Change! {Though I told my sweetie of course that title does not ring true to the two of us! Haha.}

love you you're perfect show

We also finished watching a terrific TV series we have been enjoying on DVD {a Christmas gift from Allyn’s brother Colin} called Slings & Arrows… any fans of literature, theater, Shakespeare, or quirky dramedies with interesting characters, I would highly recommend it! Also, in the first season, a young Rachel McAdams stars… she’s perhaps my favorite actress. Love her!

My favorite new recipe I made this past week was a shrimp & veggie pasta dish from a cookbook that Holly gave me, Healthy Cookbook for Two. It turned out great! Light and perfect for the warm weather we’ve been having.

shrimp pea pasta

Tonight, we are heading into San Francisco for a special event at the Museum of Modern Art! I have not been there before and am so excited. Plus, it’s a fun excuse to get a little gussied up. 😉 {Very exciting for a writer who spends a lot of time in yoga pants and pj’s!}

Time for goals… please feel free to share your goals and/or meal plans in the comments below!

weekly goals

Here’s how I did on my goals from last week:
– submit Dancing With The Pen II to publisher {…almost there!}
– schedule Dancing With The Pen II events {made headway on venues!}
– publicity for Summer Writing Camp
– complete Presidio Q&A article
– meet with prospective wedding hair & make-up artists {reached out to some people, but have not nailed anything down yet…}

Here are my goals for this upcoming week:
– submit Dancing With The Pen II to publisher
– schedule Dancing With The Pen II events
– complete and submit new short story
– complete second Presidio interview
– meet with prospective wedding hair & make-up artists

Here is my meal plan for the week:
Monday: Curried butternut squash, chickpeas & spinach {subbing butternut squash for sweet potatoes}
Tuesday: Leftovers/on our own
Wednesday: Out to dinner
Thursday: Pizza and salad
Friday: Slow-cooker minestrone
Saturday: Taco salad
Sunday: Leftovers!

Questions of the day:

  • What are your goals for this upcoming week?
  • What recipes are you drooling over this week?

MPM-Spring
This post is featured on Menu Plan Monday!

goals + meal plan for the week of 4/24

Hi there, everyone! I know today is Monday, but it has felt like Sunday all day to me… I have a few tutoring clients on Saturday, so Sunday + Monday have become my “weekend” of sorts. Today was filled with typical Sunday-ish tasks: laundry, grocery store, dishes, cleaning the kitchen and bathroom. I also was very excited to go back to my favorite yoga class this morning, after a few weeks away. And I finally planted a little windowsill herb garden I have been wanting to do for a while. We’ve got little pots of basil, rosemary, and garlic chives. They look so hopeful lined up in the sunshine! Last but not least, meal-planning happened today. {One day late, better than nothing!} My trusty crock-pot has been cooking dinner all afternoon. It smells good! After this post goes live, my sweetie and I are going to dig in.

crock pot dinner

I noticed last week that doing this goals + meal plan post really helped me feel motivated and organized throughout the week. When I would feel overwhelmed or unfocused, I would refer back to my goals post and it helped me re-energize. Sometimes I tend to want to do ALL.THE.THINGS at once, so goals posts are helpful because I can only set so many intentions for each week… it’s a reminder for me not to get too far ahead of myself, and to just worry about the piece of the puzzle that is in front of me in the moment.

Highlights of this past week were the Zyzzyva reading on Thursday evening in San Francisco! I have loved and admired this literary magazine for years, so seeing my work published in their pages is a surreal and amazing feeling, and getting to meet the editors and other contributors in person was such a treat. Allyn came with me and made me feel like a superstar, taking pictures of me in front of the building and during my reading. Afterwards we went to Burger Bar for dinner. It was a very lovely, special date night!

zyzzyva reading

Wedding-planning wise, this past week we were on a ROLL and I really hope to continue the momentum… in addition to making huge strides on our registry {something that I am so grateful for, but also find very overwhelming because I feel the need to research every item extensively before we put it on our registry} we also designed and ordered our wedding invitations and thank-you notes, made lots of headway on reception decorations, and decided on a bakery for our dessert. Things are coming together, slowly but surely! Also, on a random side-note: this is the first week where our wedding is truly starting to feel near. I know that time is going to fly and it is going to be here so quickly! I am trying my best to savor every step of the process. 🙂

Now, you’re all caught up on my life! Time for goals… please feel free to share your goals and/or meal plans in the comments below!

weekly goals

Here’s how I did on my goals from last week:
finish lay-out of Dancing With The Pen II
– publicity for Summer Writing Camp
– send out AWP thank-yous
– complete Presidio Q&A article {the person I’m interviewing had to push back our interview to this week}
– complete registry for bridal shower {this was huge!! AND we got our wedding invitations ordered, too!}

Here are my goals for this upcoming week:
– submit Dancing With The Pen II to publisher
– schedule Dancing With The Pen II events
– publicity for Summer Writing Camp
– complete Presidio Q&A article
– meet with prospective wedding hair & make-up artists

meal plan week of 4-24-16

Here is my meal plan for the week:
Monday: Crock-pot thai peanut chicken and rice
Tuesday: Leftovers/on our own
Wednesday: Soup and corn muffins
Thursday: Dinner in Fremont with Allyson
Friday: Mustard roasted fish {from what I read in a magazine article, this is one of T.Swift’s favorite recipes!}
Saturday: Shrimp & fresh pea fettucine
Sunday: Leftovers!

Questions of the day:

  • What are your goals for this upcoming week?
  • What recipes are you drooling over this week?

MPM-Spring
This post is featured on Menu Plan Monday!

goals + meal plan for the week of 4/17

Hi there, everyone! Happy Sunday! As I was sipping my tea this morning and checking my email, I started thinking about my goals and plans for the week ahead… and I had the urge to bring back my Sunday goal posts here on the blog! I always find it inspiring when other people share their goals and action plans, especially on a bite-sized, small-step basis. Plus, sharing my goals on here helps keep me accountable — and helps me recognize when perhaps I am setting a goal that is related to my “fantasy self” and not to my real-life actual self. {For example, when a goal keeps showing up week after week and I never seem to find the time or motivation to complete it… a definite sign that maybe it’s actually not that important in my life!}

I’ve noticed these goal posts tend to fall away when I get swamped with outside commitments or extra work projects. But I am going to make a real effort to continue them consistently, even as life promises to get extra busy in the next few months with travel, birthday celebrations, teaching summer camps, and wedding planning! I have found that setting aside 15-20 minutes on Sunday to intentionally set goals and map out a meal plan for the week makes me feel more charged and excited going into the week. It keeps me more focused and less stressed. So here goes! Please feel free to share your goals and/or meal plans in the comments below!

weekly goals

Here are my goals for this upcoming week:
– finish lay-out of Dancing With The Pen II
– publicity for Summer Writing Camp
– send out AWP thank-yous
– complete Presidio Q&A article
– complete registry for bridal shower

Here is my meal plan for the week:
Sunday: Dinner at Allyn’s mom’s
Monday: Sausage, potato and veggie bake
Tuesday: Leftovers/on our own
Wednesday: Tortellini & salad
Thursday: Dinner out in the city {I have a reading event for Zyzzyva magazine!}
Friday: Spaghetti squash burrito bowls {substituting acorn squash because it was on sale!}
Saturday: Crock-pot thai peanut chicken and rice

Questions of the day:

  • What are your goals for this upcoming week?
  • What recipes are you drooling over this week?

MPM-Spring
This post is featured on Menu Plan Monday!

oatmeal jam bars

I went home to visit my parents for Easter, before heading to L.A. for a writers conference. The timing worked out great because I got to spend a couple extra days with my family before making the short drive to Los Angeles. As always, it was a relaxing time in my hometown… going out for breakfast with Dad, running errands with Mom, watching a few good movies, reading a ton, and catching up on some playtime with Mr. Mur-dog! I also got in some quality baking time, as I always love to do when I am on vacation. Baking is so relaxing and nourishing for me!

Ready to do some baking in my Easter outfit!

Ready to do some baking in my Easter outfit!

One of my favorite things to do is when I’m at my parents’ house is to rifle through their pantry for ingredients that need to be used up, and then find a way to plug these into a recipe. This visit, I made a batch of my beloved three-ingredient cookies, substituting granola for the oats. I also made some lemon bars for Gramps, who joined us for Easter dinner. Then I noticed that Mom had a soon-to-be-expiring jar of jam to use up, along with a ton of oats. So after some online searching, I tweaked a recipe I found to make some healthy oat jam bars using the ingredients at hand. I loved these for dessert… and they are still healthy enough to eat for breakfast, too! I also think these would be a great road trip snack or a healthy snack for kiddos. {You don’t need to tell your kids how healthy these are!} 😉

In my own healthy living journey, I have been trying to eat fewer packaged and processed foods and to make more foods on my own. One thing I love about making my own food is that I know exactly what goes into it… and, in turn, exactly what is going into my belly. Also, baking takes way less time than I would have thought before I started doing it routinely. I typically like to bake on the weekends and enjoy treats most of the week! Baked-from-scratch goodness just feels fancier to me than store-bought treats. Many baked goods can easily be frozen for later, too, and then heated up in the microwave or toaster oven when you’re ready to eat ’em!

Another good thing about making your own snacks and breakfast foods and desserts, rather than buying them from the store? You save a lot of packaging waste, which really adds up over time in our landfills! AND you save money. It’s a win-win!

healthy easy oatmeal jam bars

{This recipe was adapted from this one by Diana at My Humble Kitchen.}

  • 1 & 1/2 cups whole wheat white flour
  • 1 & 1/2 cups rolled oats
  • 1/2 cup coconut oil or butter
  • 1/4 cup honey
  • 1/4 cup agave
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 cup jam {I used raspberry}
  • 1 cup fresh berries
  1. Preheat the oven to 350 degrees and grease a small glass baking pan.
  2. In a large bowl, whisk the flour, 1 cup of the oats, salt, cinnamon and baking soda.
  3. In a microwave-safe bowl, melt the coconut oil or butter.
  4. Stir the melted coconut oil or butter, the honey, and the agave together. Add to the dry mixture.
  5. Transfer about 2/3 of the dough to the prepared baking pan. Pack the mixture down firmly.
  6. With a spoon, spread the jam evenly over the dough.
  7. Sprinkle the fresh berries throughout the jam layer.
  8. Top the berry-jam layer with the remaining 1/3 of the dough.
  9. Spread the remaining 1/2 cup of oats over the top, being careful to cover any bare areas where the jam is peeking through.
  10. Bake for 20 to 25 minutes, until the top is golden brown. {Be careful not to over-bake — these burn easily!}

Note: Allow to cool completely before cutting.

oatmeal jam bars

Hope you enjoy! These make a wonderful breakfast, healthy dessert, or after-school snack!

if you liked this recipe you might also enjoy:
raspberry brown-butter bars
vegan healthier toffee bars
quinoa breakfast bars via The Lean Green Bean
homemade no-bake granola bars via PB Fingers

why I love meal-planning

Hello, lovely people! It is currently Sunday afternoon and it is raining, for which I am very grateful. {Even though the rain sometimes causes ant invasions in our apartment… stay away, ants!} We can use all the rain we can get. Also, there is something that feels especially cozy to me about rainy weekend days. I just want to listen to Jack Johnson and maybe some old school Maroon 5… Sunday Morning, anyone?

I forgot to mention earlier that last Sunday, I went to a baby shower for my cousin Sharon, who is due with a baby boy in June. So exciting! It was actually the first baby shower I have ever attended, and I thought the hosts were so thoughtful and creative with the way they put the event together. We decorated burp cloths with fun designs, played a game where the goal was not to say the word baby {I totally failed, haha!} and showered Sharon with adorable baby gifts, including some of the cutest onesies I have ever seen. Congrats, Sharon & Matt!

Typically Sundays are when I plan out the week ahead; I like to get a handle on things so I feel like I begin the week with a bang! Allyn and I talk about our schedules for the week and if we have any special events coming up on the calendar. Something else I like to do on Sundays is to jot down a quick dinner menu plan for the week using this handy-dandy whiteboard magnet calendar I picked up in the dollar-bin area at Target.

meal whiteboard

I never used to really do meal-planning, but I am a full-fledged convert now. I have been surprised at 1) how little time it takes and 2) what a big difference it makes in how prepared and productive I feel. Spending fifteen or twenty minutes looking through recipes and planning out dinners for the week saves me a LOT of time and mental space, because then I don’t really need to think about dinner at all for the rest of the week… I just follow what’s on the whiteboard, and we’re good to go!

Here are some things that have been helpful for me when it comes to meal-planning:

  • I look in our cupboards and fridge and see if there is anything that needs to be used up. For example, when Allyn and I make pasta for just the two of us, we usually only use half a jar of sauce. So I usually like to make some sort of pasta dish two weeks in a row to use up the rest of the pasta sauce. Other examples could be veggies, greens, or little leftover bits from our Blue Apron meals like seasonings or half a head of garlic. For some reason, it makes me ridiculously happy to use up leftover ingredients. Embrace the little things!
  • Putting special dinners on our meal plan calendar, like going to a restaurant in the city with friends or celebrating someone’s birthday, lets us look forward to these events all week long and makes them even more special. As Gretchen Rubin writes about, according to her research on happiness, anticipation plays a huge factor in enjoyment. 
  • Meal-planning gets me to actually try out new recipes that I tear out from magazines or dog-ear in my cookbooks. If left to my own devices, figuring out what to have for dinner the day of, I tend to fall back on my same tried-and-true recipes: vegetable soup, pasta with tomato sauce, chili and corn muffins, enchiladas with black beans. I love all of these recipes, and they are great to have in my arsenal as staples, but it is so easy to fall into a “cooking rut.” I get tired of always eating the same thing, yet never know what else to make. But with meal-planning, I look through my recipe folder and specifically decide in advance what I am going to cook on which days. {I think the key for me is in advance!} Every week, I cook one or two new-to-us recipes. It helps that Allyn is pretty much game to eat whatever I put in front of him, so even my less-successful cooking attempts have been sweetly consumed in our house. 🙂
  • Planning our meals also makes grocery shopping much simpler and much less wasteful. Allyn and I use the app Wunderlist to add items to our shared grocery list whenever we run out of something. When deciding on recipes to make, I immediately add to Wunderlist all the ingredients needed to make everything on our meal plan for the week; this ensures that I don’t forget that one crucial ingredient like lime juice or tumeric that I may not have in the pantry already. I’ve learned that trying out new recipes means branching out of your comfort zone, and sometimes venturing into new aisles of the grocery store you don’t usually visit! Plus, nothing derails my cooking juju more than realizing I forgot to get something on the recipe’s list of ingredients, and need to run out to the store. #letsjustorderpizzainstead
  • Meal-planning helps us prevent food waste, which isn’t just good for our wallets — it’s good for the planet. I was staggered to learn that throwing away a pound of chicken wastes 519 gallons of water! Ruth Mathews of the Water Footprint Network explains that when you throw away food, you are not just throwing away that food item, you are also throwing away all of the resources that went into producing that food item. Furthermore, tossing food into the trash means it will end up in a landfill, producing greenhouse gases that contribute to climate change. If meal-planning helps you eat everything in your fridge before it goes bad, you could be saving thousands of gallons of water every week — not to mention saving extra dollars in your wallet, too!
  • Something else I do that has become a little joke between me and Allyn is that if I am going to be gone for whatever reason and there are leftovers in the fridge I want Allyn to eat up, I write him out a little menu as a reminder. I purposely try to make the leftovers sound as fancy, gourmet and appealing as possible. For the parents out there, this might be an easy way to make leftovers more fun for picky-eating children!

allyn menu

In short, meal-planning makes cooking much simpler, less stressful, and more enjoyable for me. Now… I’m off to plan this week’s meals! 🙂 Enjoy the rest of your weekend!

Questions for the day:

  • Do you plan out your meals every week?
  • What helps you cut down on food waste?
  • Any fun recipes to share?

spinach banana muffins {aka “monster muffins”}

Hi, guys! I’m just poppin’ in with a little recipe to share with you today. I made these muffins for St. Patrick’s Day and they were a big hit! I promise, you can’t taste the spinach at all! They taste like banana muffins and have an added boost of good-for-you nutrients thanks to the spinach. These muffins would be a great way to get picky kids to eat more greens. Call them “monster muffins” and serve them all year long, not just for St. Patrick’s Day! 🙂

This recipe was adapted from this one by Pamela Salzman.

spinach banana muffins

spinach banana muffins

  •  1 cup white wheat flour
  • 1 and 1/4 cup oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ teaspoon salt
  • 2 tsp cinnamon
  • 1 egg
  • ¾ cup maple syrup
  • ¾ cup milk {I used vanilla rice milk}
  • ¼ cup vegetable oil
  • 6-7 ounces of fresh baby spinach leaves
  • 1 ripe banana, mashed
  • 1 cup unsweetened applesauce
  • optional: 1 cup mini chocolate chips
  1. Preheat oven to 350 degrees. Line a muffin tin with paper liners or grease and set aside.
  2. In a large bowl, combine the flour, oats, baking powder, baking soda, cinnamon and salt.
  3. Into a blender, pour in applesauce, maple syrup, milk, oil, and spinach. Process until pureed. {I did in multiple batches in my Nutribullet!}
  4. Add spinach mixture to the flour mixture. Stir until combined, being careful not to over-mix.
  5. Stir in the egg. Fold in the mashed banana and chocolate chips.
  6. Scoop batter into prepared muffin tin. It will be a little runny/thin — that is okay! This means the muffins will turn out moist.
  7. Bake for 20-25 minutes, or until toothpick inserted into the center comes out clean.

*Note: these muffins freeze very well… if they last that long in your household! They didn’t in mine. 😉

Hope you enjoy! Happy Wednesday. Have a wonderful rest of the week, my friends!

 

if you liked this recipe, you might also want to try:
apple oat banana muffins
carrot cake coconut muffins w/chickpea flour
berry cream cheese muffins
coconut zucchini muffins

carrot cake coconut muffins w/chickpea flour

A couple nights ago I posted a photo on Instagram of some evening baking, and multiple people commented asking for the recipe! So of course I had to share it on here. 🙂

This recipe marks my first time ever baking with chickpea flour! I was inspired by Robyn @the real-life rd to order some, because it is packed with veggie protein, iron and fiber, and she swore it is easy to sub into baking recipes. I have to say I was quite impressed with its soft texture and the hint of sweetness it brings to these muffins. To make these gluten-free, I also used rice flour, although you could use whole wheat flour if you would like.

These muffins are moist, soft, and packed with autumn flavors. They have no sugar, just maple syrup. I love them warmed up for breakfast, smeared with peanut butter, and also for dessert! You could even slap some frosting on these bad boys and call them cupcakes.

Hope you enjoy them as much as we did around here! And I will definitely be sharing more recipes with chickpea flour in the future — I’m hooked. 🙂

carrot cake muffins chickpea flour

carrot cake coconut muffins w/chickpea flour

{adapted from this recipe at Wallflower Girl}

– 1/2 cup rice flour {or whole wheat flour}
– 1/2 cup rolled oats
– 3/4 cup chickpea flour
– 1/2 tsp baking powder
– 1/2 tsp baking soda
– 2 tsp cinnamon
– 1 tsp pumpkin pie spice
– 1/2 cup vegetable oil or coconut oil
– 1 cup water
– 3/4 cup maple syrup
– 1/2 cup grated carrot {I used one large carrot}
– 1 cup shredded coconut
– 3/4 cup raisins
– 1/2 cup chopped walnuts

1. Preheat oven to 350 degrees. Line muffin tins with liners or spray lightly with nonstick spray.

2. In a large bowl, stir together dry ingredients: rice flour, rolled oats, chickpea flour, baking powder, baking soda, cinnamon, and pumpkin pie spice.

3. In a separate bowl, combine wet ingredients: vegetable oil/coconut oil, water, maple syrup, grated carrot, and shredded coconut.

4. Pour wet ingredients into dry ingredients and stir until combined. Batter will seem a little thin, but that is okay!

5. Add raisins and chopped walnuts.

6. Fill your muffin tins pretty much to the top. Bake 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

carrot cake muffins

Have you ever baked with chickpea flour? If so, please share your favorite recipes in the comments section!

if you enjoyed this recipe, you might also like:
coconut zucchini muffins
apple banana oatmeal muffins
gluten free apple pie bites

easy, throw-together, can’t-fail fruit cobbler

Sometimes my grandparents like to shop at Costco.

Which is great! I love Costco! The only problem: there are only three of us in the house. None of us are teenage boys with roaring appetites. And my Grandma likes to buy fruit at Costco.

Which means we sometimes often have a whole bunch of fruit ripening all at once.

So I devised this fruit cobbler recipe out of necessity. I really hate throwing away/wasting food, but a girl can only stir so many strawberries into her morning oatmeal. So one day I chopped up a bunch of strawberries that were on the verge of going bad, added some squishy blueberries and a sad, mealy apple, and topped the whole thing with some stale, also-bought-at-Costco oatmeal cookies that I crushed up with a rolling pin.

I slid the whole thing into the oven and crossed my fingers that when I pulled it out half an hour later, the concoction would have magically transformed into deliciousness.

Well, guess what? IT DID.

costco fruit cobbler

This disappeared from the pan in record time and is a new favorite dessert of my cousin Bianca. {Don’t tell her how easy it is to make… she thinks I’m a superhero every time I bring her some!}

Since then, I’ve made this recipe with a variety of different fruit and topping combinations, and it comes out delectable every single time. So I wanted to share it with you! If you’re looking for an easy, can’t-fail way to use up some past-its-prime fruit — or if you’re just looking for an easy, delicious dessert to make for your family or bring to a party — this is a wonderful recipe!

And {shhhh}… it’s actually healthy! There is no extra sugar added into this dish, unless you use crumbled cookies as the topping — most of the sweetness comes from the baked fruit!

cant fail fruit cobbler

ingredients:
– fruit: strawberries, apples, pears, grapes… whatever is in your fridge! blueberries and raspberries work well, too!
– if you are using less-juicy fruit such as apples or pears, add a little fruit juice {apple, cranberry, orange, whatever you have on hand!}
– topping: stale cookies {I’ve used oatmeal raisin, sugar, even animal crackers} OR granola OR mix up rolled oats with cold butter
– spices to taste {I like cinnamon!}

directions:

1. Preheat your oven to 350 degrees. Get out a glass pie pan or a shallow glass dish and set aside.

2. Slice up the fruit until relatively small, even chunks. Mix together. If you are using drier fruit, add about 1/4 cup of fruit juice.

3. Pour the fruit mixture into the glass pan.

fruit in pan

4. Make your topping. If you’re using stale cookies, place them inside a plastic Ziplock baggie and crush them with a rolling pin until they are crumbled. To make a homemade topping, use your fingers to crumble a few small pieces of cold butter through about 1 cup of rolled oats. Add spices to taste, and a bit of brown sugar if you would like. I’m also a fan of sprinkling the cobbler with granola, like I did here:

fruit cobbler with granola topping

5. Bake for 35-45 minutes, until bubbly and golden brown on top. It will make your kitchen smell delicious!

fruit cobbler

I like to eat this fruit cobbler on its own, or serve it warm topped with iced cream, or stir it into yogurt! Hope you enjoy!