Breakfast Archives - Page 12 of 20

Cinnamony Apple Pie Muffins(GF)

Ahh, apples! One of the most beloved fall fruits! Thanks to Johnny Appleseed, apples top the charts as one of the most popular fruits in the U.S. In fact, today, there are more than 2,500 varieties, making it easy to find an apple to tickle just about anyone’s fancy!

My favorite place to find fresh fall apples is right where the Lord placed them – on an apple tree! There’s nothing as delicious as a fresh-picked ripe apple, which is why I recommend taking a fun family outing to go apple picking at a nearby orchard. This not only helps to support a local farmer in your area, but also ensures that your apples are truly fresh. Or if apple picking isn’t an option, it fairly easy at this time of year to find some fresh-picked organic apples at your local farmer’s market.

What’s a family to do with myriad baskets of fresh ripe apples? Well, that’s exactly why I’ve created this little gem of a recipe to share with you. It’s truly one of my family’s favorites – Cinnamony Apple Pie Muffins – oh, yeah. What’s not to love!

This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Click here to get a SNEAK PEEK of the book!

Cinnamony Apple Pie Muffins(GF)

Yield: 8 muffins

Ingredients

2 large eggs
1/3 cup plain whole milk or coconut milk yogurt
1 tbsp honey (or pure maple syrup)
1 tbsp fresh-squeezed lemon juice
1 1/2 tsp pure vanilla extract
2 tsp coconut flour
2 1/4 cups blanched almond flour
1/2 tsp baking soda
1/4 tsp sea salt

Cinnamon Streusel Topping

2 tbsp honey (I prefer sage honey due to its mild flavor)
1 tbsp butter, melted (or coconut oil, melted)
2 1/2 tsp ground cinnamon
1/4 tsp pure vanilla extract
1/2 cup diced organic apple (about 1 small or medium apple)
1/2 cup crispy walnut pieces

Instructions

Preheat oven to 315 degrees. Place 8 parchment muffin liners in a 12-cup muffin tin; set aside.
In a large bowl, whisk together the eggs, yogurt, honey, lemon juice and vanilla until well blended. Then whisk in the coconut flour until blended.
Using a spoon, stir in the almond flour, baking soda and salt until well incorporated. Set batter aside.
In a small bowl, add the streusel ingredients (except for the diced apple and walnuts) and whisk together until well combined; set aside.
Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
Then, using a small spoon, place a dollop of the streusel in the center of each muffin and top with a little sprinkling of diced apple and walnuts.
Next, place another spoonful of batter on top of the cinnamon-apple-nut layer, making sure to evenly distribute the remaining batter among all the muffin cups.
Top each muffin with the remaining diced apple and nuts. Then, drizzle the remaining cinnamon streusel over the top of each muffin.
Bake for approximately 25 minutes, until a toothpick placed in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then serve. Mmm!

https://thenourishinghome.com/2013/10/grain-free-apple-pie-muffins/

One bite and we’re ready to go apple picking all over again! Three cheers for Fall!

Joyfully serving HIM, Kelly

You Might Also Like:

Lemonberry Muffins (GF)

Almond Flour Biscuits (GF, DF)

Grab-n-Go Pancake Muffins: A Healthy Breakfast on the GO!

Strawberry Shortcake Muffins (GF, DF Option)

By Kelly · 16 Comments

These simple and delicious muffins taste just like their namesake! Their light, fluffy texture combined with fresh summer berries accentuated with a touch of lemon make for an almost cupcake-like treat!

Another wonderful thing about this recipe is that you can easily enjoy baking them up with the kiddos! It’s just a few simple ingredients that come together beautifully (as you can see below). So whether you’re just getting started, or have been cooking with your kiddos for years, this is a wonderfully easy and fun (not to mention, scrumptious) recipe to make together!

Kids in the Kitchen: Strawberry Shortcake Muffins

Spending time in the kitchen with your kiddos not only provides many opportunities to teach practical life skills – best of all, it provides a wonderful opportunity to build special memories that last a lifetime!

For older children, this recipe provides you with the opportunity to teach your kids basic knife skills, as well as how to use a microplane zester (shown below).

It’s important to correctly teach your children how to use sharp tools safely by first demonstrating how to properly use the tool, followed by assisting them in using the tool correctly, and then finally by carefully supervising them as they use the tool on their own.

(Be sure to keep an eye out for my upcoming Kids in the Kitchen Summer School Series, where I’ll be sharing some detailed tips and techniques for teaching your children basic cooking and baking skills.)

A little trick I use for teaching kids how to properly measure dry ingredients with less mess and waste, is to have kids measure over a spare bowl. That way, you can pour the unused flour back into the flour container.

No matter what your child’s age or skill level, there is always a task that any child can do. For younger children, simply learning to add ingredients to a recipe, is a fun way to start. For older kids and teens, get them involved with overseeing a recipe from start to finish, as well as with teaching the younger ones with your supervision.

Remember, cooking with kids is not only a great way to teach your children practical life skills and encourage an appreciation for real food – it’s also a wonderful opportunity to build team work and to simply have some fun together with delicious and nutritious results!

This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!

Click here to get a SNEAK PEEK of the book!

Strawberry Shortcake Muffins (GF, DF Option)

Yield: 10 muffins

Ingredients

2 1/2 cups blanched almond flour
1/4 tsp sea salt
1/2 tsp baking soda
2 large eggs
1/3 cup plain whole milk yogurt (for *DF substitution, see note below)
2 tbsp pure maple syrup
2 tsp lemon zest (approx 1 lemon)
1 1/2 tsp pure vanilla extract
1/2 cup finely diced fresh organic strawberries (or use whole blueberries, see note below)

Instructions

Preheat oven to 325 degrees. Place 10 paper liners in a 12-cup muffin tin; set aside.
In a small bowl, mix together the blanched almond flour, salt and baking soda.
In a large bowl, whisk together the eggs, yogurt, maple syrup, lemon zest and vanilla until well blended.
Using a spoon, slowly stir in the almond flour mixture until well incorporated.
Next, fold in the finely diced strawberries. Then, evenly distribute the muffin batter into each of the lined muffin cups making sure to fill no more than 2/3 full.
Bake for approximately 25 minutes, until edges begin to turn a golden brown and a toothpick placed in the center comes out clean. Allow to cool in the pan for at least 5-10 minutes, then serve. Enjoy!

Notes

Recipe Variation: Substitute whole blueberries in place of the diced strawberries to create a delicious Lemon Blueberry Muffin. YUM!

Note about Substitutions: Several have asked in the reader comments below about how to make this recipe using coconut flour instead. Since coconut flour cannot be used interchangeably with blanched almond flour, I recommend using my Lemonberry Coconut Flour Muffins recipe instead, and substituting the raspberries for diced strawberries, as well as replacing the lemon extract with vanilla extract for a more subtle lemon undertone.

DF Option: If you're dairy-free, you can substitute with coconut milk yogurt or coconut milk and a 1/4 teaspoon of apple cider vinegar or lemon juice. Please note that the flavor and texture of the muffins will differ slightly.

https://thenourishinghome.com/2013/06/strawberry-shortcake-muffins/

You Might Also Like:

Test Kitchen Showdown: Which Lunch Box Food Storage System is Right for Your Family?

Strawberry Shortcake Biscuits

Pumpkin Pie Muffins Gift-in-a-Jar (GF)

Tasty Breakfast Tostada (GF)

By Kelly · 6 Comments

Tostadas make a super delicious and healthy way to start the day! And they’re especially quick-n-easy to assemble when you use leftovers from your favorite home-cooked Mexican-themed dinner.

That’s why whenever I schedule tacos or burritos on my Weekly Meal Plan, I also make sure there are some leftovers for making these fast and fun breakfast tostadas. Then, it’s as simple as toasting the tortillas, scrambling up some eggs, and pulling out a few leftovers to create an awesome build-your-own Breakfast Tostada Buffet.

Breakfast Tostada (GF)

Ingredients

1 gluten-free or grain-free tortilla per person you're serving
2 eggs per person you’re serving
Leftover taco meat, refried beans or fajita ingredients
Sour cream
Pico de gallo (or salsa)
Diced avocado (or guacamole)
Shredded cheese
Finely chopped fresh cilantro

Instructions

Place tortillas in 250-degree oven to allow them to slowly crisp-up (about 5-8 minutes).
Heat a large skillet over medium heat. In a large bowl, whisk eggs with just a bit of water or milk, until foamy.
Add some butter or olive oil to the hot pan and then carefully pour in the eggs. Using a whisk (or wooden spoon), gently stir eggs until curds form. Switch to a spatula to turn over eggs until cooked, but not dry. Transfer to a large bowl and cover.
Place the scrambled eggs, tortillas and all of the remaining ingredients out on the counter to form a build-your-own Breakfast Tostada Buffet.
Then, hand everyone a plate and take turns creating your own delicious tostada – definitely a fun and healthy way to start the day!

https://thenourishinghome.com/2013/05/breakfast-tostada/

You Might Also Like:

Veggie Quiche with Hash Brown Crust

How to Make The Perfect Omelette

BLT Quiche Tartlets