The Nourishing Home

living healthier lives in service to the King!

Yogurt Banana Split Parfaits (GF)

By · 2 Comments

Banana Split Yogurt
Yogurt banana split parfaits make a delicious healthy snack or dessert. We even enjoy these for breakfast, adding a heaping spoonful of grain-free granola on top.

Feel free to change-up the fruit, depending on your tastes and what’s in season. These scrumptious and fun fruit parfaits are so easy to assemble, which makes them a great treat to get your Kids in the Kitchen with you!

Looking for more great homemade yogurt recipes? Here’s a few top reader favorites:
• How to Make Homemade Greek-Style Yogurt (dairy and non-dairy recipes)
• Fruit-on-the-Bottom (and top) Yogurt Cups
• Fruit and Yogurt Parfaits
• Homemade Flavored Yogurt Blends

P.S. Just a friendly reminder, that I provide free monthly meal plans over at The Better Mom blog. Each week’s meal plan contains delicious family-friendly GF recipes utilizing a time-saving method to make getting a healthy dinner on the table a snap! I highly recommend you pop over to The Better Mom and download these free meal plans.

Print
Yogurt Banana Splits (GF)

Yield: 2 servings

Yogurt Banana Splits (GF)

Ingredients

Instructions

  1. In a mixing bowl, gently whisk together yogurt, vanilla and maple syrup to taste.
  2. Cut a banana lengthwise and then into smaller strips. Place 1-2 banana strips into two bowls.
  3. Spoon 1/2 cup of yogurt into each bowl and top with fresh berries, pineapple, chocolate chips and nuts. Yum!
https://thenourishinghome.com/2012/03/yogurt-banana-splits-gf/

You Might Also Like:

Creamy Pumpkin Pie Custard (DF, GF)
Little Lemon Custard Cups (GF)
Honey-Lime Fruit Salad {Yummy, Yummy!}

Pineapple-Coconut Muffins (GF)

By · 51 Comments


Made with nutritious coconut flour, these GF muffins are tropically delicious! Their taste is similar to pineapple upside down cake! Mmm!

Looking for more delicious GF coconut flour recipes? Here are a few top reader favorites:
• Lemonberry Muffins
• Fruity Coconut Flour Pancakes
• Raw Cookie Dough Bites
• Lemondrop Cupcakes

Print
Pineapple-Coconut Muffins (GF)

Yield: 8

Pineapple-Coconut Muffins (GF)

Ingredients

  • 1/2 cup organic coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 4 large eggs
  • 1/3 cup plain organic whole milk yogurt (or coconut milk)
  • 1/3 cup pure maple syrup (I prefer to use light grade for baking)
  • 2 tbsp unsalted butter, melted (or coconut oil)
  • 1 1/2 tsp pure vanilla extract
  • 1 cup of fresh diced pineapple
  • Unsweetened shredded coconut

Instructions

  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with 8 paper liners. In a small bowl, mix together the coconut flour, baking soda and salt. In a large bowl, whisk together the eggs, kefir, maple syrup, butter and vanilla extract. Add the dry ingredients to the wet and whisk well to combine until no lumps remain and batter is thick.
  2. 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.
  3. Then, add a few pieces of diced pineapple to each muffin cup. Next, place another spoonful of batter on top of the pineapple, making sure to evenly distribute the remaining batter among all the muffin cups. Finally, add more pineapple to the top of each muffin and sprinkle lightly with a few pinches of shredded coconut.
  4. Bake for approximately 22-25 minutes, until top and edges begin to turn a light golden brown. Allow to cool in the pan for 5 minutes, then serve. Enjoy!
https://thenourishinghome.com/2012/03/pineapple-coconut-muffins-gf/

You Might Also Like:

Cinnamon Crumb Coffee Cake from Everyday Grain-Free Baking
GF Baking Christmas Stocking Stuffer Giveaway!
Nut Butter & Jam Pancakes {Leftovers made FUN!}

Lemonberry Muffins (GF)

By · 14 Comments

Grain-Free Lemon Berry Muffins
Moist and delicious – these nutritious coconut flour muffins provide a burst of lemon-berry goodness in every bite! Feel free to change out the raspberries and citrus zest used in this recipe with whatever you find in season to create your own unique flavor combinations, such as Blueberry Lemon or Cranberry Orange. Yum!

EverydayGrainFreeBakingThis 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!

Print
Lemonberry Muffins (GF)

Yield: 8

Lemonberry Muffins (GF)

Ingredients

  • 1/2 cup organic coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 4 large eggs
  • 1/3 cup plain whole milk or coconut milk yogurt
  • 3 tbsp honey
  • 2 tbsp unsalted butter, melted (or coconut oil)
  • 1/2 tsp pure vanilla extract
  • 1 tbsp lemon juice
  • 2 tsp fresh lemon zest (approximately one lemon)
  • 1 cup of fresh raspberries, halved (blueberries are another great option!)

Instructions

  1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with 8 paper liners. In a small bowl, mix together the coconut flour, baking soda and salt.
  2. In a large bowl, whisk together the eggs, yogurt, honey, butter (or coconut oil), vanilla extract, lemon juice and zest. Add the dry ingredients to the wet and whisk well to combine until no lumps remain and batter is thick.
  3. 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.
  4. Then, add a small amount of berries to each muffin cup. Next, place another spoonful of batter on top of the berries, making sure to evenly distribute the remaining batter among all the muffin cups. Finally, add a bit more fruit to the top of each muffin.
  5. Bake for approximately 20-22 minutes, until top and edges begin to turn a light golden brown. Allow to cool in the pan for 5 minutes, then serve. Enjoy!

Notes

Time-Saving Tip:  Whenever a recipe calls for lemon juice or lemon zest, here’s a real time- and money-saving tip … If the recipe calls for lemon juice, first zest the lemon and place the lemon zest in a freezer-safe container and freeze for future recipes. If a recipe calls for lemon zest, after zesting the lemon, squeeze the lemon to extract the juice and place the lemon juice in a freezer-safe container for future recipes. This eliminates waste and helps to reduce the prep time for future meals.

https://thenourishinghome.com/2012/03/lemonberry-muffins-gf/

Looking for more delicious GF coconut flour recipes? Here are a few top reader favorites:

• Pineapple Coconut Muffins
• Little Lemon Poppyseed Muffins
• Fruity Coconut Flour Pancakes
• Raw Cookie Dough Bites

You Might Also Like:

Cherry-Almond Muffins (GF, DF)
Cinnamon Streusel Muffins (GF)
grain-free Chile-Cheese “Cornbread” Muffins
Please Note: All content (recipes, photos, text, etc.) on this site is the creative property of Kelly Smith of The Nourishing Home. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe from this site. However, re-publishing a recipe in any form is strictly prohibited. Additionally, please refrain from adapting recipes without properly linking back to the original recipe, and keep in mind that simple substitutions do not constitute an adapted or original recipe. For details regarding recipe copyright law, please visit the Food Blog Alliance.
The Nourishing Home is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Privacy Policy
DMCA.com