Mini Apple Spiced Muffins with a Crumbly Streusel On Top

Perfect size for a grab and go breakfast or have a couple after dinner for dessert! My batter was a little sticky so I kinda kept adding in coconut milk and I wasn't measuring so do what works best for you! I also used Fuji apples but feel free to experiment with whatever!

serving size: 24 mini muffins

What you need:

Muffins -

• 2 cups whole wheat flour
• 1.5 teaspoons baking powder
• 3/4 teaspoons baking soda
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon cardamom 
• 1/4 teaspoon salt
• 1/2 tablespoons melted coconut oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon sticky sweetener of choice (I used a "syrup" made from erythritol I believe from a brand called Good Good)
• 1/2 cup Greek yogurt
• about 1 cup coconut milk, separated
• 3 small apples, diced

What you need:

Streusel - 

• 1/2 cup of oats
• 1-2 teaspoons cinnamon
• melted coconut oil
• 1-2 teaspoons honey
• pinch of sea salt

What you need to do:

1. Preheat oven to 350
2. Grease a muffin tin
3. Add all dry ingredients together in a large mixing bowl.
4. In a smaller bowl, add all liquids together and yogurt and 1/2 cup of the coconut milk and mix well.
5. Add wet into dry and stir well.
6. Fold in apple chunks and mix well.
7. Mix all your streusel ingredients together and top muffins.
8. Bake in oven for about 15 minutes
9. Done, yum! 

Paleo Zucchini Chocolatte Muffins

Sneaking veggies into all my desserts is my thing! Healthy is also my thing and these are great alternatives to crazy sugar packed muffins! Chocolate, healthy, decadent dessert (or breakfast!) what more could you want?

What you need:

• 1 medium sized zucchini, shredded
• 1 ripe banana, mashed
• 2 eggs
• 2 tablespoons coconut oil, melted
• 1/4 cup maple syrup or sweetener of choice
• 1/4 teaspoon sea salt
• 1.5 cups almond flour
• 3/4 cup cassava flour
• 1 teaspoon baking soda
• 1/3 cup roasted carob powder, can also use cacao or unsweetened cocoa
• 1/2 teaspoon cinnamon
• 1/8 teaspoon pumpkin spice seasoning
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened almond milk
• 1/4 cup dairy, gf chocolate chips

What you need to do:

1. Preheat oven to 350 degrees
2. Line a muffin tin with liners or grease with cooking spray
3. Shred your zucchini, then squeeze out all excess liquids. Set aside
4. Add everything else in a bowl, minus chocolate chips and stir together. 
5. Fold in zucchini
6. Fold in chocolate chips
7. Bake in oven for 25-28 minutes
8. Let cool for 15 minutes
9. Eaaaat them suckers cause they're good

Paleo Lemon Donuts

If you like sweets, and you like easy, then this recipe is for you! These took one bowl, minimal cleanup, hardly any time, but they DO NOT disappoint in taste! They're also paleo friendly, gluten free and refined sugar free. 

Serving size: 8 donuts, I added waaay too much batter so probably could make all 12. Not sure how many muffins this could make..12?

What you need:

• 1 tablespoon oil (I used Nutiva's coconut oil)
• 1 teaspoon vanilla extract
• 4 tablespoons maple syrup or honey (I used a mix of both, could sub agave for veg/vegan)
• 3 eggs (can sub flax eggs for veg/vegan)
• 1/2 cup milk (I used almond milk)
• 2 tablespoons fresh lemon juice
• lemon zest of 1/2 a fresh lemon
• 1/4 cup cassava flour (I used Otto's) 
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• powdered sugar for sprinkling on top (I recommend Swerve's confectioners "sugar")

What you need to do:

1. Preheat oven to 350 ℉.
2. Mix together oil, vanilla, sticky sweetener, eggs, milk, lemon juice, lemon zest until combined.
3. Add in your cassava and coconut flour and baking soda
4. Grease up your donut/muffin tin
5. Fill halfway, as these rise quite a bit!
6. Bake for 20 minutes
7. Remove from oven and let sit
8. Sprinkle with powdered sugar
9. Enjoy!