These protein-packed, gluten-free muffins are a staple in our household.
Use muffin liners that you have brushed with melted coconut oil or butter. Silicon baking sheets work well without any additional oil.
Ingredients (Makes 12 muffins)
• 6 eggs
•¼ cup butter, melted or ¼ cup melted ghee
• 3/4 cup coconut milk
• 3 tablespoons maple syrup
• ½ teaspoon vanilla
• 3/4 cup sifted coconut flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons lemon zest
Instructions
Preheat the oven to 400˚F. Brush 12 muffin liners with oil and place in the muffin cups. (No need if you are using silicon.)
In a medium bowl, whisk together the eggs, butter, coconut milk, maple syrup, and vanilla. In another bowl, mix together the coconut flour, baking powder, and salt. Pour the wet ingredients into the dry, mixing thoroughly until there are no lumps. Stir in the lemon zest
Divide the batter into the 12 cups.
Bake for 15 to 20 minutes, until they are browned and firm on top.

Notes:
• These keep fresh, refrigerated, for up to a week.
• Sift the coconut flour, then measure.

Ingredients

• 1 cup oats
• ⅔ cup toasted shredded coconut
• ½ cup peanut butter
• ½ cup mini chocolate chips
• ⅓ cup honey
• 1 Tbsp. chia seeds
• 1 tsp vanilla
• 1 tsp cinnamon or other herb (optional)
• 1 scoop of unjury protein or other protein powder (optional).

Instructions

1. Combine all ingredients in a large bowl.
2. Roll and compress the mixture into 1 inch rounds and place on parchment paper
3. Refrigerate a few minutes until firm and then transfer to an air tight container.
4. Refrigerate and enjoy for up to one week.
   

Ingredients:
2 ½ cups almond meal/flour
1 tsp. baking soda
2 Tbsp. ground ginger (+optional 1 tsp fresh grated ginger)
¼ cup grape seed oil or melted coconut oil
½ cup maple syrup
2 Tbsp. lemon zest

Preheat oven to 3500F.In a large bowl, combine the almond meal, baking soda and ginger.
In a medium bowl, combine the oil, syrup and zest. Add to the dry ingredients and mix until well blended. Scoop 1 Tbsp. of the dough onto a parchment-lined baking sheet.
Bake for 8-10 minutes, or until the tops start to crack!

So with the season of pumpkin coffee and pumpkin treats– decided to make a few treats from the rest of last years frozen pumpkin puree… pumpkin breads and pumpkin muffins..
Ingredients
1 3/4 cup of all purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon of ground clove
3/4 teaspoon of salt
2 large eggs
3/4 cup granulated sugar or Splenda
1/2 cup light or dark brown sugar
1/2 cup vegetable oil, canola oil or coconut oil ( I prefer coconut oil)
1 1/2 pumpkin puree (canned or fresh)
Optional-
2/3 cups chocolate chips or walnuts or oatmeal or pecans etc…
Directions:

1. Preheat the oven to 375F degrees and spray a 9×5 inch loaf pan with non-stick spray. Set aside.
2. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin and oil. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. Gently fold in the chocolate chips or other optional ingredients if desired.
3. Pour the batter into the prepared loaf pan. Bake for 45-55 minutes. The bread is done when a toothpick  is inserted in the center, comes out clean with only a few small moist crumbs. This may be before or after 45-55 minutes depending on your oven, so begin checking every 5 minutes at the 45 minute mark or so. (Muffins will bake for 15-20 minutes–depends on your oven.)
4. Allow the bread to cool completely in the pan on a wire rack before removing and slicing. The bread will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 10 days.
   

Ingredients
2 apples, washed
½ Tbsp coconut oil or ghee
1 tsp cinnamon
2-3 Tbsp apple juice

Thinly slice apples and sauté in oil until softened.
Add cinnamon and apple juice and simmer, stirring, uncovered for a few more minutes.

Great on breakfast cereal!