• Author: Cookie and Kate
• Prep Time: 15 mins
• Cook Time: 13 mins
• Total Time: 28 minutes
• Yield: 12 muffins
• Category: Muffins

★★★★★
4.8 from 107reviews
Amazing, healthy apple muffins made with maple syrup and whole wheat flour! No one will guess that this simple cinnamon apple muffin recipe is good for you, too. Recipe yields 12 muffins.
INGREDIENTS

• 1 3/4 cups white whole wheat flour or regular whole wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup grated apple
• 1 cup apple diced into 1/4” cubes
• 1/3 cup melted coconut oil or extra-virgin olive oil
• 1/2 cup maple syrup or honey*
• 2 eggs, preferably at room temperature
• 1/2 cup plain Greek yogurt (I used full-fat but any variety should do)
• 1/2 cup applesauce
• 1 teaspoon vanilla extract
• 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

INSTRUCTIONS

1. Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).
2. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated and chopped apple and stir to combine.
3. In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). The batter will be thick, but don’t worry! Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 to 15 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
5. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

NOTESRecipe adapted from my healthy carrot muffins.
*IF YOU ARE BAKING WITH HONEY: Honey tends to brown quickly, so to avoid overdone muffins, bake muffins at 325 degrees Fahrenheit until a toothpick inserted in the center comes out clean, about 23 to 25 minutes.
MAKE IT VEGAN: This is really my best guess, but I think you could replace the eggs with flax “eggs” and replace the yogurt with vegan buttermilk—try mixing 1 1/2 teaspoons vinegar with a scant 1/2 cup non-dairy milk. Let it rest for 5 minutes before adding it to the other liquid ingredients. (You could also try using more applesauce in place of the yogurt but I’m not sure it’s acidic enough to counteract the bitter taste of the baking soda.)
MAKE IT GLUTEN FREE: A gluten-free all-purpose flour (such as Bob’s Red Mill brand) blend should work well here.
EXTRA APPLES?: Here are more apple recipes for you!

Did you make this recipe? 
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: https://cookieandkate.com/2016/healthy-apple-muffins-recipe/

• Author: Cookie and Kate
• Prep Time: 10 mins
• Cook Time: 22 mins
• Total Time: 32 minutes
• Yield: 12 muffins​
• Category: Baked goods

★★★★★
4.7 from 43reviews
These delicious raspberry muffins are moist and fluffy. They’re healthier than most, too, since they are made from whole wheat flour and naturally sweetened with honey. Recipe yields 1 dozen muffins.
INGREDIENTS

• 1¾ cups white whole wheat flour or regular whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine-grain sea salt
• 1/3 cup melted coconut oil or extra-virgin olive oil
• ½ cup honey or maple syrup
• 2 eggs, preferably at room temperature
• 1 cup plain Greek yogurt*
• 2 teaspoons vanilla extract
• Zest of 1 medium lemon (about ½ teaspoon)
• 1½ cups Cascadian Farm Organic Frozen Raspberries (from one 10-ounce bag)
• 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).
2. In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Blend well with a whisk.
3. In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, vanilla and lemon zest. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the raspberries into the batter. The mixture will be thick, but don’t worry.
5. Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 22 to 24 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
6. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

NOTESRecipe adapted from my carrot muffins.
MAKE IT VEGAN: You can replace the eggs with flax “eggs.” Replace the yogurt with a smaller amount of vegan buttermilk—just mix 2/3 cup non-dairy milk with 2 teaspoons vinegar. Let it rest for 5 minutes before adding it to the other liquid ingredients. Or, use 1 cup vegan yogurt.
MAKE IT GLUTEN FREE: Substitute an all-purpose gluten-free flour blend for the whole wheat flour.
*NOTE ON GREEK YOGURT: I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat more rich muffin. You can also substitute plain (not Greek) yogurt, but your muffins might not rise quite as high.

Did you make this recipe? 
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: https://cookieandkate.com/2016/healthy-raspberry-muffins-recipe/

• Author: Cookie and Kate


• Prep Time: 10 mins


• Cook Time: 35 mins


• Total Time: 45 minutes


• Yield: 4 servings

★★★★★
5 from 3 reviews
Savory oats are a great clean-out-the-produce-drawer weeknight dinner recipe. You can make them for breakfast and brunch, too, of course. Recipe yields 4 modest servings (about 3/4 cup each), so I’d double it if you’re feeding 3 or more people, or want leftover oats for later.
INGREDIENTS

• 3 cups water
• 1 cup neutral-flavored milk of choice (like cow’s milk or plain, unsweetened almond milk) or an additional cup of water
• 1 tablespoon unsalted butter or olive oil
• 1 cup Bob’s Red Mill steel-cut oats (choose certified gluten-free oats if necessary)
• ¼ teaspoon salt, more to taste
• Freshly ground black pepper, to taste
• Mix-in ideas: grated cheese or nutritional yeast, drizzle of additional olive oil or pat of butter, sautéed veggies or greens, sun-dried tomatoes, red pepper flakes and/or ground spices
• Topping ideas: toasted chopped nuts or seeds, fried/poached/scrambled eggs and/or lightly dressed fresh greens

INSTRUCTIONS

1. In a large saucepan, combine the water and milk. Bring the mixture to a simmer over medium heat. In the meantime, melt the butter or warm the olive oil in a 12-inch skillet over medium heat. Once the butter is sizzling or the oil is shimmering, add the oats and cook, stirring occasionally, until golden and fragrant, around 2 minutes. This toasting step greatly enhances the flavor of the oats.
2. Stir the oats into the simmering water/milk mixture. Reduce the heat to medium low and simmer gently for about 20 to 25 minutes, stirring occasionally, until the mixture is very thick.
3. Stir in the salt. Continue to simmer the mixture, stirring occasionally and reducing heat as necessary to prevent scorching on the bottom, until almost all of the liquid is absorbed, about 10 minutes. (If you have doubled the recipe, your oatmeal might need an extra 5 minutes cooking time here.) The oatmeal will be very creamy when it’s done.
4. Remove from heat and let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down a palatable temperature. Season to taste with additional salt (I added another 1/4 teaspoon), pepper and optional spices. Stir in any mix-ins that you’d like now.
5. Portion oatmeal into bowls and add any toppings you’d like. Let any extra oatmeal cool completely before covering and refrigerating.

NOTESRecipe adapted from my perfect steel-cut oats recipe. 
MAKE IT DAIRY FREE/VEGAN: Use olive oil instead of butter, non-dairy milk (or water) and don’t add cheese. Sun-dried tomatoes or sautéed mushrooms would add some umami, and nutritional yeast could add some cheesy flavor. Don’t add eggs if you’re vegan.
MAKE IT GLUTEN FREE: Use certified gluten-free steel cut oats (Bob’s Red Mill makes some) and make sure your toppings are gluten free (all of the ideas listed above are gluten free).
MAKE IT EGG/NUT/SOY FREE: Don’t add anything with eggs, nuts or soy. :)

Did you make this recipe? 
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: https://cookieandkate.com/2016/savory-steel-cut-oatmeal-recipe/

​

Recipe type: Breakfast
Prep time:  10 mins
Cook time:  40 mins
Total time:  50 mins
Serves: 6 to 8 servings
 
This naturally sweetened baked oatmeal recipe features blueberries (or any fruit you’d like), wholesome oats, nuts and warming spices. You can bake some now and enjoy oatmeal for the rest of the week! Recipe yields 6 to 8 servings.
INGREDIENTS

• ⅔ cup roughly chopped pecans
• 2 cups old-fashioned oats
• 2 teaspoons Frontier ground cinnamon
• 1 teaspoon baking powder
• ¾ teaspoon fine-grain sea salt (or ½ teaspoon regular table salt)
• ¼ teaspoon Frontier ground nutmeg
• 1¾ cups milk of choice (almond milk, coconut milk or cow’s milk all work)
• ⅓ cup maple syrup or honey
• 2 large eggs or flax eggs
• 3 tablespoons melted unsalted butter or coconut oil, divided
• 2 teaspoons vanilla extract
• 12 ounces or 1 pint fresh or frozen blueberries (or 2½ cups of your preferred berry/fruit, chopped into ½” pieces if necessary), divided
• 2 teaspoons raw sugar (optional)
• Optional toppings for serving: plain/vanilla yogurt or whipped cream, additional maple syrup or honey for drizzling, and/or additional fresh fruit

INSTRUCTIONS

1. Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
2. In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.
3. In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)
4. Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
5. Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you’d like some extra sweetness and crunch.
6. Bake for 42 to 45 minutes, until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.

NOTES
Recipe adapted from my baked oatmeal with blackberries and bananas, which was originally adapted from Super Natural Every Day by Heidi Swanson. 
MAKE IT GLUTEN FREE: Be sure to use certified gluten-free oats. 
MAKE IT VEGAN: Use non-dairy milk, flax eggs and coconut oil.
MAKE IT NUT FREE: You can skip the nuts, or use pepitas (green pumpkin seeds) instead.
STORAGE SUGGESTIONS: This oatmeal keeps well in the refrigerator, covered, for four to five days.


​http://cookieandkate.com/2016/baked-oatmeal-recipe/

Serves 8

Prep Time
20 min 
Cook Time
30 min 

Ingredients

1. 2 medium sweet potatoes (orange flesh), peeled
2. 2 mild Italian sausage links, casings removed
3. 1/2 cup diced onion
4. 1 heaping cup chopped kale
5. 2 tablespoons chopped fresh sage
6. 3/4 cup half and half
7. 8 large eggs
8. 1/2 teaspoon salt
9. 1/2 teaspoon fresh cracked black pepper
10. 1/2 cup crumbled goat cheese

Instructions

1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly spray a 9-inch pie dish with nonstick cooking spray and set aside.
2. Turn the ExactSlice™ lever to the thinnest setting. Run the sweet potatoes through the Food Processor shoot, creating very thin, round, sweet potato slices.
3. Place sweet potato slices, overlapping and layered, across the bottom and sides of the greased baking dish. Layer 2 or 3 layers of sweet potato across the bottom and sides. Set aside.
4. In a medium skillet over medium heat, cook the sausage, breaking up the sausage with a spoon as the sausage cooks. Cook until golden brown, crisp and cooked through, about 6 minutes. Remove from heat and layer atop the sliced sweet potatoes in the pan, leaving and sausage grease in the pan.
5. Add onions to the pan of sausage grease and cook over medium heat. Cook until the onions are translucent and just beginning to brown, about 5 minutes. Add the kale and cook down for 4 minutes more. Add the onion and kale mixture atop the sausage in the pan.
6. In a medium bowl whisk together half and half, eggs, salt and pepper. Whisk until very well combined.
7. Crumble goat cheese over the frittata filling. Pour the egg mixture over the frittata filling.
8. Place in the oven and bake until the eggs are puffed and just golden brown, about 25 to 30 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving warm or at room temperature.

By Joy the Baker


​http://joythebaker.com/2016/11/the-bakehouse-brunch-sweet-potato-frittata-butter-lettuce-salad/


NOTES:
I tripled the amout of sausage and doubled the amout of kale the second time I made it and it was even better!
​

Yields 20 pancakes

INGREDIENTS

1. • 1 cup whole wheat flour
   • 1/3 cup quick-cooking oats ***I use whole grain oats instead.
   • 1/3 cup yellow cornmeal
   • 1/3 cup all purpose flour  ***I use spelt flour instead.
   • 2 teaspoons baking powder
   • 1/4 teaspoon baking soda
   • 1/4 teaspoon salt
   • 2 cups buttermilk
   • 2 large eggs
   • 4 tablespoons (about) butter, melted
   • 2 tablespoons mild-flavored (light) molasses
   • Pure maple syrup

PREPARATION

1. 1. Mix first 7 ingredients in medium bowl to blend. Whisk buttermilk, eggs, 2 tablespoons melted butter and molasses in large bowl to blend.
   2. Add dry ingredients; mix just until blended. Heat griddle or heavy large skillet over medium heat. Brush with butter.
   3. Working in batches, drop scant 1/4 cup batter onto griddle for each pancake. Cook until brown, about 3 minutes per side, brushing griddle with more butter as needed. Serve with syrup.

***We sometimes add chopped banana and walnuts when cooking.  Another suggestion is to top with almond butter, unsweetened coconut flakes, fruit, nuts and cottage cheese.
***For syrup like toppings try agave syrup, brown rice syrup, honey or pure grade B maple syrup.


http://www.epicurious.com/recipes/food/views/whole-grain-buttermilk-pancakes-103881

INGREDIENTSNutritionSERVINGS 2UNITS US

• 4 egg whites  (I use two whole eggs instead.)
• 1⁄4cup  low fat cottage cheese(tofu can be used) or 1⁄4 cup fat-free cottage cheese (tofu can be used)
• 1⁄2cup  old-fashioned oatmeal, uncooked
• 1 teaspoon  vanilla extract
• 1⁄4teaspoon  ground cinnamon
• 1⁄4teaspoon  nutmeg

DIRECTIONS

1. In a blender or a food processor, blend together all ingredients until smooth.
2. Spray a medium sized skillet with cooking spray and set heat to medium.
3. Add the pancake batter to skillet and cook until sides are lightly browned.
4. Top with a low sugar syrup, trans free butter and/or a few sprinkles of a sugar substitute and serve with fresh fruit; blueberries or strawberries are allowed and would go nicely.  (I use pure, grade B, Maple Syrup or Honey.)

Nutrition InfoServing Size: 1 (117 g)
Servings Per Recipe: 2
AMOUNT PER SERVING
% DAILY VALUE
Calories 143.8
Calories from Fat 20
14%
Total Fat 2.2 g
3%
Saturated Fat 0.6 g
2%
Cholesterol 2.8 mg
0%
Sodium 204.3 mg
8%
Total Carbohydrate 15.9 g
5%
Dietary Fiber 2.3 g
9%
Sugars 2.1 g
8%
Protein 13.2 g
26%


We also like to add almond butter and raw, shredded coconut to our pancakes.
They are a family favorite.  Enjoy!

Prep Time:
20 minutes 

Prep Notes:
Substitute veggies of your choice. 

Cooking Time:
18 minutes 

Yields:
12 muffins 

Ingredients:
1/2 cup asparagus cut into 1/2 inch strips 
1 tsp olive oil 

1 3/4 cups whole wheat pastry flour 
1/4 cup cornmeal 
1 tbsp baking powder 
1/2/ tsp salt 
1/4 tsp cayenne pepper 

6 tbsp unsalted butter, melted (I would use salted butter here for taste.) 
1 large egg 
3/4 cup skim or 1% milk (I would use whole milk here.) 
1/2 cup frozen peas 
1/2 cup fresh herbs, 
minced 3 oz soft, mild goat cheese (I would use more.) 


Directions:
Heat oven to 400F.  Line a 12 cup muffin tin with paper liners. In a bowl, toss asparagus with olive oil; roast on a baking sheet, 10 minutes.  (I would roast for 4 minutes.)  
In a second bowl, stir together flour, cornmeal, baking powder, salt, and cayenne pepper.  
In a third bowl, combine butter, egg, and milk.  Make a well in the dry ingredients and pour in the milk mixture; stir lightly until combined.  Stir in asparagus, peas and herbs.
Fill muffin cups halfway with batter.  Drop 1 tsp goat cheese into the center of each muffin; cover goat cheese dollops with remaining batter.
Bake muffins until golden and springy to the touch, 18 minutes.

Notes:
Nutritional Info  147 calories per muffin, 9 g fat (5 g saturated), 14 g carbs, 2 g fiber, 4g protein.,283 mg sodium
Credit:
Yoga Journal Magazine, March 2015, P.56

Prep Time:
5 minutes
Cooking Time:
10 minutes
Yields:
2 people
Ingredients:
2 teaspoons olive oil
1/2 small yellow onion, sliced into half moons (long, thin slivers)
2 precooked chicken sausages, sliced into 1/2” rounds
1/2 bunch kale, chopped into 1” pieces
1 tablespoon balsamic vinegar

Directions:

1. Heat oil in frying pan.
2. Sauté onions for 5 minutes.
3. Add sausage and kale.
4. Cook for 5 minutes or until sausage is hot and kale becomes soft.
5. Remove from heat, sprinkle with balsamic vinegar and serve.

Notes:

• If you are a vegetarian, try substituting marinated tempeh for sausage. Cut tempeh into bite-size cubes, marinate in tamari or soy sauce for 30 minutes and follow the recipe using tempeh in place of sausage.