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.
*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/
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.
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/
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.
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.
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.
By Joy the Baker
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
***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.
INGREDIENTSNutritionSERVINGS 2UNITS US
Nutrition InfoServing Size: 1 (117 g)
Servings Per Recipe: 2
AMOUNT PER SERVING
% DAILY VALUE
Calories from Fat 20
Total Fat 2.2 g
Saturated Fat 0.6 g
Cholesterol 2.8 mg
Sodium 204.3 mg
Total Carbohydrate 15.9 g
Dietary Fiber 2.3 g
Sugars 2.1 g
Protein 13.2 g
We also like to add almond butter and raw, shredded coconut to our pancakes.
They are a family favorite. Enjoy!
Substitute veggies of your choice.
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.)
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.
Nutritional Info 147 calories per muffin, 9 g fat (5 g saturated), 14 g carbs, 2 g fiber, 4g protein.,283 mg sodium
Yoga Journal Magazine, March 2015, P.56
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
Cooking feeds your body, mind, and soul. It allows you to control the food you put into your body, connect with your family and friends over a home cooked meal, and save the money you might otherwise spend in restaurants or on processed, prepackaged foods. Believe it or not, making simple and satisfying meals from scratch doesn’t have to be hard. Here are some of my favorite easy, healthy recipes. You’ll find that eating well can also be delicious!