Gluten-free Banana Chocolate Chip Muffins

Light and fluffy, slightly sweet, and perfect for a healthy breakfast treat!

Ingredients:

2 over-ripe bananas

2 Tablespoons honey

1/4 cup melted butter

2 eggs at room temp.

3/4 cup all-purpose gluten-free flour (I used Bob’s Red Mill)

2 Tablespoons flax seed meal

2 Tablespoons coconut flour

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Dark chocolate chips

Preparation:

Preheat oven to 350 degrees.

In a small mixing bowl, smash bananas with a fork or dough cutter.

Add honey, butter, and eggs, and stir until well-combined.

In a separate bowl, combine dry ingredients (except chocolate chips).

Pour wet ingredients into dry ingredients, and mix until thoroughly combined.

Line a muffin tin with 6 cupcake liners.

Fill each cupcake liner with a large scoop of batter.

Into each muffin, sprinkle about 4 dark chocolate chips, and press in slightly with fingers.

Bake at 350 for 20-25 minutes, until a toothpick inserted comes out clean and the muffins turn slightly golden brown around the edges.

Remove from the oven and allow to cool for a few minutes before removing the muffins from the pan to cool completely.

Makes 6 muffins.

Gluten-free Creamy Spinach “Pie” Casserole

The flavors in this dish are similar to traditional Greek spinach pie (“spanakopita”), but without the filo dough, and with a little creamier, casserole-like texture.  It’s dilly and rich and vitamin-packed, with a salty bite from the feta.  And it reheats like a charm!

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Ingredients:

1 Tablespoon olive oil

1 large onion, chopped

2 cloves garlic, finely minced

1 24-ounce bag spinach (If the leaves seem large, give the spinach a quick rough chop.  I used pre-washed, baby spinach.)

2-3 Tablespoons fresh dill, finely chopped

healthy pinch of salt

a few turns of the pepper mill

1 heaping cup grated mozzarella, plus a little extra for sprinkling on top

8 ounces crumbled feta

2 eggs

1/4 cup milk (I suggest 2% or whole)

1 Tablespoon all-purpose gluten-free flour (I used Bob’s Red Mill)

1 Tablespoon tapioca starch (corn starch would work too)

Preparation:

In a large sauce pan over low-medium heat, saute onions until soft and translucent.  Add garlic, large pinch of salt (you don’t need much because of the saltiness of feta), and black pepper, and saute one more minute.

Add a few handfuls of spinach (as much as will fit in your pan) and allow to wilt down.  Continue adding handfuls of spinach until the entire 24 ounces is wilted down.

Add chopped dill and saute for another minute.

Turn off the heat and allow spinach mixture to cool a bit.

Preheat oven to 325.

Meanwhile, in a large bowl, combine mozzarella and feta cheeses, eggs, and milk.  Stir well.  Sprinkle in flour and starch and mix until thoroughly combined.

Add the spinach mixture into the cheese mixture, and mix thoroughly.  (Make sure your spinach mixture is cooled down enough, as to not scramble the eggs.)

Grease a medium-sized casserole/baking dish.  Pour entire mixture into the dish and smooth off the top with a spatula.  Sprinkle a thin layer of grated mozzarella cheese on top.

Cover the dish (either with tin foil or a glass lid that came with your casserole dish).  Bake at 325 degrees for about 30 minutes.  Uncover the dish and bake for an additional 10-15 minutes, until the cheese is bubbly and starts to turn golden brown around the edges.

Remove from oven and allow to rest for a few minutes before serving.  Scoop and enjoy!

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Chocolate Coconut Crunch Muffins

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Think Samoas Girl Scout cookies… that was my inspiration.  Those sinful little gems that I can taste by thinking hard upon my gluten-eating days.  Yum.  This is a healthier, lighter, muffin-style version of the cookie.  I hope you enjoy it (as a breakfast treat, dessert, or simply a snack between meals)!

What you’ll need (for the muffins):

1/4 cup gluten-free all purpose flour

1/4 cup coconut flour

1/4 cup finely shredded coconut

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

2 Tablespoons coconut sugar

2 eggs

1 teaspoon vanilla

1/3 cup milk

2 Tablespoons melted butter

(for the filling):

1/4 cup finely shredded coconut

2 Tablespoons coconut sugar

2 Tablespoons dark chocolate chips, finely chopped

2 Tablespoons melted butter

 

Directions:

(Recipe makes about 8 muffins.)

Preheat oven to 350 degrees.  Line muffin tin with cupcake liners.

FOR THE MUFFINS:  In a medium bowl, combine all dry ingredients.  In a separate bowl, combine all wet ingredients.

Stir wet ingredients into dry ingredients, and mix until well-combined.

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FOR THE FILLING:  In a small bowl, combine all filling ingredients and mix until butter is well-distributed.

PULLING IT ALL TOGETHER:  Scoop a heaping tablespoon of muffin batter into each of the 8 cupcake liners.

Spoon about 2 teaspoons of the filling mixture onto each scoop of batter (divvy up the remaining filling into each cup, or sprinkle on top of the cupcakes before baking – I used it ALL inside!).

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Finish off each muffin with another heaping Tablespoon of batter.

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Bake for 20-25 minutes, or until the muffins are firm to the touch and a toothpick inserted comes out dry (it will naturally have some melted chocolate on it… just make sure there’s no wet batter).

Allow the muffins to cool in the cupcake tin for a few minutes.  Remove and let them cool on a cooling rack.

Enjoy!


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