Buckwheat and Blueberry Pancakes Creation

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Chia Coconut Pancakes Creation

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Easy Breakfast Hash Creation

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Gluten free Banana muffins

Gluten Free Chocolate Chip Banana Muffins

Gluten Free Chocolate Chip Banana Muffins

Yield: 1 dozen
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

Delicious and Healthy-ish gluten free muffins you will love.

Ingredients

  • 1 cup Cassava flour
  • 1/2 cup Coconut flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon apple pie spice blend
  • 1/2 teaspoon sea salt
  • 3 small very ripe bananas (about 1 cup mashed)
  • 1/4 cup pure maple syrup
  • 3 tablespoons NuNaturals
  • 2 tablespoons blueberry syrup
  • 1/2 cup coconut oil, melted and cool
  • 1 whole egg (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 375 degrees
  2. Lightly grease muffin tins or use liners.
  3. In a medium bowl whisk together cassava and coconut flours, baking powder, baking soda, apple pie spice blend and salt - set aside.
  4. In a separate large bowl, combine mashed banana, both maple syrups, coconut oil, egg and vanilla extract whisking together.
  5. Fold dry ingredients into wet ingredient bowl stirring gently to combine.
  6. Gently fold in chocolate chips
  7. Spoon batter into muffin tins filling ¾ of the way to the top
  8. Bake approximately 20-22 minutes depending on your oven
  9. Allow to cool 10 mins on a rack then hide them from your family 😊 Or Share if you dare!

Notes

I recommend Bob's Red Mill Flour
If you prefer not to use NuNaturals Maple Flavored Syrup, increase the maple syrup by 1 tablespoon instead. I find it plenty sweet either way.
You can find both of these items on Amazon, at Sprouts (certain locations) and Thrive Market.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 13gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 134mgCarbohydrates: 30gFiber: 2gSugar: 14gProtein: 3g

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© Carol Takakura
Cuisine: American

 

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Breakfast Hash

Easy Breakfast Hash

Easy Breakfast Hash

Yield: 4
Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 34 minutes

Great Post-workout or anytime

Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup butternut squash, peeled, seeded and cut into bite size pieces
  • 1 cup zucchini, cut into bite size pieces
  • 1 cup red bell pepper, seeded and diced
  • 1 fully cooked chicken sausage, cut into bite size pieces
  • 2 large eggs
  • 1 small avocado, peeled and diced
  • 1 teaspoon nutritional yeast
  • 1 teaspoon My Sage Gourmet’s Mediterranean Herb Seasoning or Herbs de Provence
  • Garnish-curly parsley and scallions

Instructions

  1. Set an Oven Safe skillet to medium heat, melt butter
  2. To the skillet add butternut squash, Sautéing 8-10 minutes or until golden brown and tender.
  3. Preheat oven to 325 degrees
  4. Add zucchini and cook for an additional 2 minutes.
  5. Add pepper, chicken sausage and seasonings. Cook additional 5 minutes, gently combining.
  6. Flatten the hash into an even layer, pressing gently with a spatula.
  7. Cook undisturbed until crunchy and browned on the bottom, about 5 minutes. Flip the hash in sections and cook until browned on the other side, about 5 more minutes. Remove from the heat.
  8. Using a spoon, make 2 shallow indentations in the hash and crack 1 egg into each. Transfer Oven Safe Skillet to the oven and bake until the egg whites set, about 10 minutes.
  9. Carefully remove from oven, adjusting seasoning as needed
  10. Plate each serving and top with avocado and garnish.

Recommended Products

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 110mgSodium: 156mgCarbohydrates: 15gFiber: 7gSugar: 4gProtein: 7g

Stay connected

Follow us on Instagram

© Carol Takakura
Cuisine: Healthy / Category: Breakfast

 

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