Gluten Free Banana Chocolate Chip Muffin Bites

 healthy gluten free banana chocolate chip muffin bites recipe

You know when you’re running out the door or packing lunches and wish you had a healthy snack to grab? These little muffin bites are perfect for that aaaaaaand for using up all those ripes bananas you’ve got hanging out in your freezer (it’s embarrassing how many I have in mine!!! I just don’t like the idea of throwing them out so I end up with half my freezer loaded with bananas waiting for me to get in the baking mood). These little bites pack a nutritional punch and are perfect for an on-the-go snack or as a healthy addition to packed lunches. View Post

Yummy Mummy Monday: Pumpkin Muffins {Gluten & Dairy Free}

It’s that time of the year… when these orange squash invade. Bring on #pumpkineverything! To help ring in Fall I wanted to share this delicious recipe that my friend and I whipped up recently and loved. These are delicious and lovely and perfect for the cozy cooler days ahead. I’ve included a link to the original recipe that my friend used and have provided my gluten/ dairy free version below. Usually there is a significant- and sometimes disappointing- difference when you compare an allergy- friendly take on a recipe with a regular one, but these turned out great and were gobbled up in no time (they lasted less than 24 hours!). If you can, enjoy trying the regular version (or simply swap in regular flour etc in my version below), you won’t be disappointed. πŸ™‚



Yummy Mummy Recipe: Pumpkin Muffins 

Ingredients:

1 1/2 cups Gluten free flour mix (I am now using a half/ half mix of Bob’s Red Mill GF mix and Cloud 9 mix)
11/2 tsp cinnamon
1 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp baking soda
1 cup packed brown sugar
2 eggs
2 tbsp oil (coconut, vegetable… use your favourite)
1 can (15oz) cooked pumpkin
1/2 cup applesauce
nuts and/ or seeds to garnish (I like pumpkin seeds or pecans for this recipe)

Directions:

1. Preheat oven to 350 degrees and grease or line a muffin baking pan.

2. In one bowl, combine the dry ingredients.

3. In a separate bowl mix the brown sugar and eggs until smooth, followed by the oil and pumpkin. Stir until well combined*.

4. Combine the dry and wet ingredients and mix until just combined.

5. Fill the muffin cups just over half full and sprinkle with seeds or nuts.

6. Bake for approx 35 minutes or until golden brown and you can poke a knife into the centre and have it come out clean (the original recipe suggests 25 minutes, but I found that mine required longer).

Tip: I’m learning that using an electric mixer really pays off with gluten- free recipes, as it helps aerate the ingredients and helpS make them light and fluffy, since gluten- free options can often turn out heavy and dense. Either a stand mixer or hand mixer should do the trick.

You can view the recipe that inspired these here.
September posts sponsored by

Yummy Mummy Monday: Sneaky Veggie Muffins

It always seems to be a hot topic with Moms: how do you get your kids to eat more veggies??? The answer that many of us seem to agree on: sneak ’em in! πŸ˜‰ What I find hilarious/ frustrating with Ari is that one day she’ll be all over bell peppers, carrots, and celery sticks and the next turn her nose up at them. Ah, yes the joys of appealing to a toddler’s palette. πŸ˜‰ When I was chatting about this with one of my girlfriends recently she told me about this recipe she’s using with her little one to get more veggies into her diet and kindly sent it my way to try out & share on TPB. I hope this helps you sneak in some good stuff with your littles! 

Yummy Mummy Recipe: Sneaky Veggie Muffins
Makes 12 muffins
Ingredients:
2 c white whole wheat flour (or gluten free)
3/4 cup grated zucchini
3/4 cup grated carrots
1 medium apple, cored and quartered
1 egg
ΒΌ c honey
1 tsp vanilla
2/3 c unsweetened applesauce
2 Tbsp vegetable oil
1 Β½ tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
Directions:
1. Preheat oven to 350 F. Grease or line muffin tins.
2. Grate zucchini, apple, & carrots (or use a food processor). Place in a towel and wring out the excess water. You should have just over 2 cups shredded fruits and veggies.
3. In a medium-sized bowl, combine the eggs, vanilla, honey, applesauce, oil, and grated fruits and veggies.
4. Stir in the flour, cinnamon, ginger and baking soda until just combined.
5. Scoop into muffin tins and bake for 25 minutes or until a toothpick is inserted and comes out clean.

What are some of your sneaky tricks to get your kids to eat more veggies??? Let the scheming begin! πŸ˜‰

Thank you Bronwyn for sharing this recipe! (Make sure you check out the many baking talents of this lady on her Facebook page: Mama B’s Treats!).

For more recipe ideas (including other healthy snacks) check out the blog’s Yummy Mummy Recipes page.

Photo Credit: Mama B’s Treats

March posts sponsored by Little Dreamers Consulting

Yummy Mummy Recipe: Gluten Free Berry Muffins

Now that we’re officially into Spring (which means Summer is right around the corner!!!) I start to shift my cooking & baking from the heavier comfort foods of Fall & Winter to some lighter options for Spring & Summer. This is a great time of year to make some freezer- friendly goodies such as muffins, since the last thing you want to do in July is turn on the oven! I was recently scanning Pinterest for some inspiration for some gluten free muffins that Will could chow down on; ultimately I combined a few recipes to come up with an option I liked. I’m slowly becoming more comfortable making tweaks in my baking so I can create custom goodies that suit the new dietary needs in the family. These muffins are not only simple & healthy, but are a delicious gluten free option.
Yummy Mummy Recipe: Gluten Free Berry Muffins
Ingredients:
1 cup chopped berries of your choice (I made a batch each of blueberry & strawberry)
if using blueberry, no need to chop
1 3/4 cup gluten free flour (I used Cloud 9)
1/4 cup sugar (I used coconut sugar from Gallowaysamazing!)
1 tbsp baking powder
1/2 tsp salt
1 tsp vanilla
1/4 cup vegetable oil
1/2 cup milk (or substitute your favourite non- dairy milk- I love coconut)
1 egg (or substitute 1/4 cup applesauce)
Directions:
1. Preheat oven to 350 degrees & line or grease 12 muffin tins
2. In one bowl, mix flour, sugar, baking powder, & salt; in another mix vanilla, oil, milk, & egg/ applesauce
3. Add the berries to the dry mix, then combine with wet ingredients until blended well with no lumps (other than the berries)
4. Pour batter into muffin tins- only fill 2/3; bake for 25- 30 minutes, or until a skewer poked into the centre of a muffin comes out clean
5. Eat nice & warm from the oven or allow to cool & freeze for yummy snacking later
Enjoy! These babies were gone in no time! Light & delicious.
The blueberry muffins…
 …and the strawberry…
..YUM!
Photos by Katherine Petrunia

Yummy Mummy Monday: Blueberry Bran Muffins

Here in BC it’s Family Day, and what better way to spend some quality time together than cozied up at home baking up some yummy goodness? I’m lucky to know a few ladies with some pretty delicious tried and true recipes, my Mother- In- Law being one of them. Affectionately referred to as Mama Mary on occasion, this lady can cook and bake up a storm like nobody’s business. 
On a recent Grandma date, Ari and I got to snack on a few of her delicious muffins. These suckers don’t stand a chance; they barely make it out of the oven. When I asked for the recipe I had to grab a pen to jot down everything quickly, since Mary has it memorized! This is a perfect example that some of the best baking- and healthiest- is also sometimes the simplest; you don’t need a laundry list of complicated ingredients for the outcome to be sensational. These are a great snack full of fibre, perfect for on- the- go families- just make sure to grab yours before they’re all snatched up!

Yummy Mummy Recipe: Blueberry Bran Muffins
Makes 12 muffins


Ingredients:

2 cups flour
2 cups bran
1 cup rolled oats
1 1/2 tbsp cinnamon
2 tbsp baking powder
1/2 tsp salt
1/2 cup brown sugar
2 tbsp chia seeds
2 eggs (or sub 1/4 cup applesauce per egg for an egg- free version)
1/2 cup oil
2 cups milk (sub almond or coconut milk for a dairy free version)
1 cup blueberries

Directions:

1. Preheat oven to 400 degrees; line muffin tin with liners; alternatively grease with oil or butter.
2. In one bowl mix the dry ingredients; in a separate bowl, whisk eggs; add oil and milk to the eggs and stir well.
3. Combine the wet with the dry ingredients, stirring constantly to avoid lumps.
4. When mixed, add blueberries and stir until distributed throughout batter.
5. Pour batter into paper liners/ pan; distribute evenly, trying not to spill over the sides (I hate scrubbing the baked on stuff off the pans after!).
6. Bake for 20 minutes, or until you can poke with a skewer and it comes out clean.
Because of the bran and rolled oats, these muffins can be quite dry; if you prefer a more moist version, add 1/2 cup applesauce. 

I hope these are as big a hit with your family as they are with mine!

Image Source: http://oceanspray.com/Recipes/Corporate/Breads—Muffins/Blueberry-Bran-Muffins.aspx?courses=BreadsMuffins