Blueberry Lemon Overnight Oats (THM E)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Another fresh, flavorful overnight oats recipe is coming your way!

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Blueberries are one of my favorite fruits to have in the morning. However, blueberries by themselves day after day can feel a little redundant. So, in my efforts to welcome Spring (back) to Georgia (because the weather this week has not been Spring-y, AT ALL) I combined my favored blueberries with fresh, zesty lemon.

The blueberry-lemon combo is incredibly refreshing and light – it’s almost like blueberries with a splash of sunshine. Just the thing to get you energized for the day ahead!

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The preparation is exceedingly quick and easy – assemble the oats, unsweetened vanilla almond milk, whey protein isolate, vanilla, Pyure or THM Gentle Sweet, salt, chia seeds, frozen blueberries, and the zest (plus a small squeeze of juice, if you like) of 1 small lemon in a wide mouth mason jar and stir it together with a small spatula. Pop a lid on it and place it in the fridge, then forget about it for at least an hour or overnight. You can even prep multiple versions of these using my other overnight oats recipes days in advance for your weekday mornings. With a full scoop of whey protein isolate, these oats are a meal unto themselves. However, if you need some help feeling full you could enjoy them with some egg whites or other E-friendly proteins.

I used chia seeds in this recipe because it had virtually zero fat (which is great for an E), and I wanted to add a superfood element. Chia seeds are rich in omega-3s, and get slightly gelatinous when they’re soaked. I used a scant Tablespoon in this recipe, which only added about 3-3.5g of fat. Of course, they aren’t vital, so you could leave them out if you don’t have them on hand. You could also add a dollop of fat free Greek yogurt or cottage cheese for a little creaminess.

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In the morning, you have these beautifully creamy oats with soft blueberries and a little pop of freshness from the lemon and chia seeds. If you need a recipe to get your rear in gear in the mornings, this is the one!

Blueberry Lemon Overnight Oats (THM E)

  • Servings: Single
  • Time: Prep 5 minutes, Set 1hr+
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Assemble all ingredients in a wide mouth mason jar and stir together with a small spatula.
  2. Cover with a lid and place in the fridge for at least one hour, or up to 5 days in advance.
  3. Enjoy straight from the fridge or heat in the microwave to desired warmth.

Prep Don’t Fret! Challenge: Week 2

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Welcome to Week 2 of the Prep Don’t Fret! Challenge! This week is full of freshness and easy-to-make meals.

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Your breakfast make-ahead this week will be overnight oats. These are incredibly versatile, and you can make them on Sunday/Monday for the whole week. I also love making them in wide-mouth Mason jars for mornings on-the-go. If you need to order the whey protein isolate, you can do so through this link. However, Sprouts carries unflavored pure whey isolate in their bulk section for an excellent price if they are convenient to you.

Check out these variations to use throughout your week: blueberry lemon, brownie batter, chunky monkey, coconut chia, and almond butter & jelly.

Your Dinners/Rollovers this week will be:

  1. Salmon en Papillote – prep to the wrapping stage up to 1 day ahead of time, then bake as directed. Yes, you will need a lot of salmon this week. I love buying a big plank of it from Costco – it’s always fresh, and they take excellent care in butchering it. All you have to do is filet it into portions.
  2. Salmon Niçoise Salad – you’ll use that leftover salmon here for these beautiful lunch or dinner salads! Good news is, most of the prep is already done after you cook the salmon. You can boil the eggs up to 2 days ahead of time (but make sure you peel them right away! Just leave them whole after that). All that’s left is to assemble the salad right before serving.
  3. Lamb Spanakopita Burgers – prep the tzatziki ahead of time – you’ll need it for this meal and another throughout the week. I put these burgers on top of salad for an S meal with lots of greens (plus it eliminates the need for a side). You could also wrap these in a Joseph’s Pita (just half for a THM S meal). Either way, the burgers are easy enough to make the night of.
  4. Chicken Tabbouleh Salads – prep the tabbouleh up to 2 days ahead of time. Grill the chicken up to 5 days ahead of time. You can also use the leftover tzatziki from the spanakopita burgers as the dressing, and add a little mint to it the night of serving. These salads are great as a quick, light dinner or lunch.

Here is your Weekly Menu Planner for this week. And here is your Printable Shopping List for this week – don’t forget to add the ingredients for your oatmeal variations to the list!

Paleo Sausage and Veggie Omelette Bites (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

If you’re looking for a make-ahead breakfast that’s both tasty and healthy, then look no further! These omelette bites are super easy to prep and delicious fresh or re-heated.

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I am about to blow your mind with how easy breakfast can be! These omelette bites take maybe 45 minutes total, and will save you hours in slaving over breakfast during the week. You can reinvent them daily by adding cheese, salsa, avocado, or any other fixin’s you enjoy.

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Start off by browning your breakfast sausage. I used Johnsonville mild breakfast sausage, but any variety you like will do.

The low carb veggie mix I used was frozen chopped spinach (thawed and squeezed out), a few strips of red bell pepper, zucchini, seeded and chopped tomatoes, grated radishes (they’re SO good sautéd in a little butter, almost like slightly sweet hashbrowns), and sliced scallions. I softened the zucchini, bell pepper, and radishes together with the thawed and squeezed spinach in a little butter until the radishes started to soften. I let all of that cool while I chopped the tomatoes.

Personally, I seed tomatoes before throwing them into a dish like this for 2 reasons: 1. the seeds add a lot of water and moisture, and 2. they’re mushy. I would mush rather have the firm flesh than the seeds. Usually the seeds kind of fall away naturally as I’m chopping, and it isn’t a whole lot of extra work.

Also slice the scallions thinly, then toss with the spinach mixture with salt and pepper.

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Toss the sausage with the veggies, then let’s get to the filling.

I chose paper liners for my muffin pan, which had some drawbacks. On one hand, I wasn’t scrubbing egg out of every hole in my pan. On the other hand, I had to peel the liners off each one which was a bit of a pain. All of that to say, if you have silicone liners – use them, or spray the pan REALLY well.

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So, I’m madly in love with this 24-ct muffin pan. It makes a world of difference filling just one BIG pan instead of a few tiny ones. Also, for my limited-space kitchen I just don’t have room for a ton of small pans, so one large pan is just the ticket.

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Pile in a heaping spoonful of the sausage and veggie mixture into the bottom of each cup, then scramble the eggs.

I like my eggs with a little hot sauce, but if you don’t you can leave it out. Just make sure you season liberally with salt and pepper. I also used unsweetened, plain almond milk to scramble the eggs. You can also use cream or half and half, if that’s your thing. I have to watch the dairy, because my husband can’t handle too much of it and I want him to enjoy these also. I scrambled the eggs, milk, and hot sauce together in my big 8-cup measuring cup. It has a pour spout, making it easy to fill each cup without making additional dirty dishes.

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Fill each cup about 3/4 of the way full. You want a little space, because the eggs will puff as they bake.

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When all the cups are filled, pop them into a pre-heated 375 degree oven and bake for about 20-25 minutes, or until the tops are lightly golden.

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Delicious! The eggs are perfectly fluffy with bright, fresh veggies and a little spice from the sausage. They are the perfect morning pairing with some buttery avocado and fresh berries.

Sausage & Veggie Omelette Bites (THM S)

  • Servings: Makes 24
  • Time: 45 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 14 eggs
  • 1/3 c unsweetened, plain almond milk
  • few dashes hot sauce
  • 1lb bulk breakfast sausage
  • 1 c frozen chopped spinach, thawed and squeezed of its water
  • 1 small zucchini, diced
  • 1/4 c grated radishes
  • 1/4 c diced red bell pepper
  • 1-2 vine tomatoes, seeded and diced
  • 2-3 scallions, thinly sliced
  • salt and pepper

Directions

  1. Preheat oven to 375.
  2. Brown the sausage and set aside to cool.
  3. Sauté the zucchini, bell pepper, radishes, and spinach together for about 5-7 minutes or until the radishes begin to soften. Turn off the heat, cool slightly, then add the tomatoes, scallions, and a touch of salt and pepper. Toss the sausage into the veggie mixture and set aside.
  4. Line your muffin pan with either paper liners or silicone liners. Add one big spoonful of the sausage/veggie mixture to each cup.
  5. Scramble the eggs with the almond milk, hot sauce, salt and pepper.
  6. Pour the egg mixture a little at a time into each cup, filling it 3/4 of the way.
  7. Bake at 375 for 20-25 minutes, or until lightly browned and firmly set.
  8. Enjoy right away or refrigerate in zip-top bags for mornings during the week. Reheat gently in the microwave for about 30-45 seconds.

No Bake Apple Oatmeal Breakfast Cookies (THM E)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

If you love recipes that are easy to follow, tasty, and don’t have a ton of ingredients, this one’s for you!

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And, I mean really, who doesn’t want to enjoy an easy E cookie?!

These cookies come together in less than 5 minutes, and I’m willing to bet you have all the ingredients hanging out in your kitchen. Apples, oats, sweetener, cinnamon, vanilla, nutmeg, and butter. That’s it! I know, it can’t possibly be that easy. Trust me, it is.

You can mix this up  depending on what type of apples you have. I used a Gala, which is more sweet. You just want an apple with a nice, firm texture. Aside from that, you can pick however tart or sweet you like. I personally think a Granny Smith would work excellently here.

You mix the ingredients together over a stovetop, form into balls, press, and refrigerate.

When you’re forming into balls, using a small cookie scoop (about 1 Tsp) will be your best bet. It helps you firmly pack the mixture into a ball, which makes the rolling process easier. When you roll, your hands should be slightly damp, and you don’t want to handle it too much. Get it in a ball, and call it a day.

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Same for when your pressing them down – dampen  the glass a bit to prevent sticking, press and call it a day.

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Place them in the fridge for at least one hour, or overnight. In the morning, you’ll wake up to a beautiful sheet of no-bake cookies.

Since these cookies use butter, and are an E, you want to limit your cookies to 1 or 2 in a serving. The recipe makes about 18-20, depending on how tightly you pack and roll the cookies.

No Bake Apple Oatmeal Cookies (THM E)

  • Servings: Makes 18-20 cookies
  • Time: 7 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 large apple, peeled and grated
  • 1/4 c Pyure, or THM Gentle Sweet
  • 1/4 c (1/2 stick) unsalted butter
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 c rolled oats
  • pinch of salt
  • *Tsp = Tablespoon, tsp = teaspoon

Directions

  1. In a medium sauce pan, melt the butter over medium-low heat.
  2. Add the sweetener, apple, vanilla, cinnamon, nutmeg, and salt, and stir until the sweetener dissolves.
  3. Stir in the oats, and turn off the heat. Keep stirring until everything is incorporated. Let the mixture stand for about 5-7 minutes, for the temperature to come down before rolling.
  4. Using a cookie scoop, scoop the dough into 1 Tsp balls, and roll gently between dampened hands.
  5. Gently press the balls flat with the bottom of a glass.
  6. Chill for at least one hour, or overnight.

Low Carb Sausage and Cream Cheese Crescents

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

My mother-in-love has made these lovely sausage and cream cheese crescent rolls for years during the holidays. It’s honestly one of my favorite things about the holidays!

Since we are both Trim Healthy Mamas, I wanted to figure out a way we could still have our favored holiday treat.

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Enter: magic fathead pizza dough.

This dough is so versatile! I even added a little “crescent” flavor to it by putting in a touch of butter extract. I kept the filling the same, just breakfast sausage and cream cheese. I’ve used hot sausage before, which is very tasty. Get creative and use your favorite – there are numerous good blends!

I mean, don’t they look EXACTLY like crescent rolls?

I even fooled my husband with these – and he’s a hard one to get “low  carb” things  past.

Sausage and Cream Cheese Crescent Rolls (THM S)

  • Servings: 8-10
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1/2 lb sausage
  • 6oz cream cheese, divided
  • 1 1/2 c shredded mozzarella cheese
  • 3/4 c almond flour
  • 2 eggs
  • 1/4 tsp butter extract
  • pinch of salt

Directions

  1. Preheat oven to 375.
  2. Begin by browning the sausage in a medium-sized skillet over medium-high heat. Drain the fat and cool slightly. Add 4oz of cream cheese and stir to combine.
  3. Make the dough by melting the mozzarella cheese and 2 Tbsp of cream cheese in the microwave for about 1-2 minutes. Stir and add in the almond flour, 1 egg, butter extract, and salt.
  4. Stir until well combined, and place between 2 sheets of parchment. Roll out to about a 10in round and slice into long triangles.
  5. Add about 1 Tbsp of the sausage filling and roll like a crescent. Place onto a parchment lined baking sheet. Whisk the remaining egg, and brush the tops of the crescents lightly. This helps ensure that you get golden brown tops of your crescents.
  6. Bake at 375 for about 10-15 minutes, or until lightly browned.

Maple-Pumpkin Protein Pancakes

I love pancakes! And there is a special place in my heart for the Trim Pancakes (pg. 259 of  the THM Cookbook). I decided to doctor them up a little to give a nod to the beautiful Fall weather we’ve been having.

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Maple-Pumpkin Protein Pancakes (THM E)

Multiple Servings

  • 1 c oats, whirled in a food processor into a fine powder
  • 1 c fat free cottage cheese
  • 1 c egg whites (carton or fresh, took about 7 eggs for me to get a cup)
  • 1/3 c canned pumpkin puree
  • scant 2 Tsp Pyure or Gentle Sweet
  • 2 1/2 tsp pumpkin pie spice
  • 1 1/2 tsp maple extract
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp coconut oil
  • 1/2 tsp salt
  • coconut oil spray
  • Oikos 000 and syrup (pg. 480 in the cookbook) for topping

After grinding the oats into a fine powder, add the rest of the ingredients (except for toppings and spray) and whirl for 2-3 minutes until everything is blended.

Preheat your griddle to 325, or heat a cast iron griddle over medium heat and spray with coconut oil. Using a ladle, drop the batter onto the hot griddle. When bubbles begin to form and pop, turn and cook through. Repeat until you’re all the through the batter.

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These are so fluffy and delectable on their own, but should you top them here are a few options: Oikos 000, I used a vanilla and added maple flavoring. You could also used caramel, or leave it vanilla. You make the rules here!

My kids and husband gobbled them up with only syrup, but I like the creamy element the yogurt provides.

Don’t forget the syrup!

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I’m not bonkers over maple, but I love the syrup out of the cookbook (pg. 480). Try it if you haven’t already, or use another on-plan syrup you enjoy.

Dig in!

Apple Pie Protein Doughnuts

Last week, I scored some new baking toys at one of my local stores, and I was itching to make doughnuts. I looked up a few recipes, and finally decided to go with one that has some apple flavor.

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Apples are almost exclusively in E territory for THMers, so it can be difficult to get the decadence you want from apple pie without going into crossover territory (which isn’t a bad thing, of course!).

Using whey as a base, you get a doughnut that’s both flavorful and filling. This is a recipe I adapted from Andrea’s Protein Cakery.

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Apple Pie Protein Doughnuts (THM FP or E, with an S option)

Serves 6 (full size doughnuts)

  • 1 c whey isolate (Pristine Whey works great or any other on-plan substitute. Just make sure if you’re substituting a brand that’s flavored to leave out the sweetener and vanilla.)
  • 1/4 c coconut flour
  • 1 tsp baking powder
  • 2/3 c unsweetened applesauce
  • 1-2 Tsp unsweetened vanilla almond milk
  • 1 1/2 Tsp Truvia or Gentle Sweet
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • scant 1/8 tsp cloves

Preheat oven to 325.

Whisk together all ingredients for the cakes in a medium-sized bowl. How much almond milk you use depends on your batter. This was the last thing I added, as the batter was looking dry. I glugged (technical term ^_~) in just enough to get everything to come together. The batter was about the consistency of waffle batter, maybe a hair thicker.

Spray your doughnut form pan lightly with coconut oil, and spoon or pipe the batter into each mold, smoothing it over as you go.

Bake for approximately 10-12 minutes. *NOTE: Watch them carefully while baking, you do  NOT want to over bake. Mine went for about 12-13 minutes. After the 10 minute mark, I was checking them every minute until I pulled them out.

Remove from the oven and cool until they’re OK to touch.

In a small blender, combine 1 teaspoon of cinnamon with 1-2 packets Truvia or Gentle Sweet (each packet is about 1 tsp).Grind 1-2 minutes until the sweetener is ground.

Spray each doughnut lightly with coconut oil on all sides, then roll in the sweet cinnamon mixture.

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NOTE* As is (sprayed with coconut oil), up to 3 of these doughnuts are FP, not accounting anything else in your meal. If you’re having more than one in S mode, just watch the carb count of the other items in your meal.

MORE  NOTES* Baking with whey can be very dry. If you want to make these doughnuts more into S mode, you can brush them with melted butter or coconut oil before rolling them in the sweet cinnamon dust. This may help lend some moisture to the doughnuts, but that will change their territory to S, and no more than three (because of the carbs from the applesauce –  each doughnut has about 2.67g carbs).

Happy baking!

 

Peanut Butter & Jelly Pancakes (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Maybe it’s just me, but peanut butter and jelly deeply excites me. On a level in which I will sing “Peanut Butter Jelly Time” and do the dance while making it. I know, it’s goofy and it’s fun. 😉

However, it’s been a really long time since I’ve had a PB&J. I make them for my kids a lot, so I don’t miss out on the dance, but I don’t get to participate in eating them as often as I would like.

Sunday morning, I had a revelation – peanut butter and jelly PANCAKES.

I actually made these a lot when I was pregnant with my daughter, but that was pre-THM (and nowhere near healthy). So, I decided to try my hand at PB&J pancakes, THM-style. Well…

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It was a wild success!

The recipe was every bit as delectable as it’s predecessor, AND my I-don’t-want-that-I-won’t-eat-that-ever toddlers gobbled them up. Even my husband, who isn’t a fan of blueberries, vastly approved of these pancakes with a huge helping of the (mostly blueberry) “syrup.” YAS. I will soak every bit of this in, because it does not happen often.

Peanut Butter & Jelly Pancakes (THM S)

  • Servings: 6-7
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. In a medium bowl, combine the almond flour, peanut flour, sweetener, cinnamon, and baking powder. Add eggs, almond milk, and vanilla. Whisk in the peanut butter, and leave the batter to sit for about 5-7 minutes while you heat your griddle. It gives the flours a chance to absorb some liquid, and the batter will thicken slightly.
  2. Heat your griddle to medium, or 350, spray it with coconut oil, and begin dropping the pancakes with a 1/4 c measure onto the griddle. Once bubbles form, flip to finish, and repeat until finished.
  3. Mmm…set those puppies aside and slap some buttah on them while you make the jelly.
  4. While that’s happening, heat the berries and sweetener in a small saucepan over medium heat. Heat through until the berries are completely thawed and soft.
  5. Remove the pan from the heat and allow it to cool slightly. Add the berry mixture to a single-serve, or large, blender and add the xanthan gum. Pulse until desired texture, and add water if you like.
  6. *NOTE: Xanthan gum is very fickle. When it’s heated or blended, it thickens up very quickly. When it’s both…let’s just say be careful. My sauce was about the texture of a smoothie. Not runny, but not a paste either. You can play with it, and make it your own! Just know that because the sauce is still hot, it will continue to thicken slightly after blending.


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And finally…

Pour some syrup on me! (In the name of love! – Anybody else like hair bands? No? Just me? Good.)

Skillet Pumpkin Spice Granola

Yogurt is one of my favorite E breakfasts before working out. On Mondays particularly, because those are my HIIT days and I need lots of energy from carbs.

This morning struck me a little funny, and I had a huge craving to put something crunchy on my yogurt. I don’t keep prepared granola in the house, because it’s all sugar or honey (which THM doesn’t allow). However, I did have the fixin’s for granola! And since we’re in September, I threw a little pumpkin twist on it.

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Skillet Pumpkin Spice Granola (THM E)

Single serving over almond milk or multiple servings

  • 1 c rolled oats
  • 4 packets Truvia, or Gentle sweet equivalent to 1 heaping tablespoon
  • dash of vanilla
  • pinch of salt
  • 1 tsp pumpkin pie spice
  • 1 Tsp chia seeds
  • coconut oil spray

Spray a small skillet lightly with coconut oil over medium-low heat. Combine the  rest of the ingredients in a small bowl and toss with your hands. Add them to the skillet in a thin layer and toast.

Keep stirring frequently, keeping the granola in a thin layer so that it keeps browning. After about 5-7 minutes, remove the skillet from the heat and let stand for 5 minutes for it to crisp.

Serve over yogurt, as a single serving of cereal, or over fruit.

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The chia seeds add a lot of great texture to this. They bond with the sweetener and oil to form these little “crunchies” in the granola that give a nut-like texture.

Store in an airtight container at  room temperature.

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Happy Harvest!

Pumpkin Coffee Cake Muffins

The calendar reads “September,” but the weather in Georgia is definitely still in summer mode. A few mornings last week were nice and crisp, though.

It had me wishing for more. For that Fall chill.

[Georgia, you’re such a tease that way.]

It had me dreaming and thinking up recipes to test for the holidays.

That was weird. Holidays…ALREADY?

Yep. It happens just that quickly!

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Pumpkin Coffee Cake Muffins (THM S)

Multiple servings

  • 1 c pumpkin puree
  • 1 c THM baking blend (or 1/3 c coconut flour, 1/3 c ground flax, and 1/3 c almond flour)
  • 1/2 c Swerve or Gentle Sweet
  • 2 Tsp melted butter or coconut oil
  • 4 eggs
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 4-8 drops stevia extract
  • coconut oil spray or muffin liners

For streusel topping:

  • 1/4 c baking blend (or other blend, as above)
  • 1/4 c Swerve or Gentle Sweet
  • 1/4 c chopped pecans
  • 6 Tsp butter, cold, cut into cubes
  • 1/2 tsp blackstrap molasses
  • 1/2 tsp cinnamon

Preheat oven to 350 degrees.

For the muffins, combine dry ingredients in a small bowl. In a medium bowl, beat together the wet ingredients. Gently combine dry ingredients into wet ingredients and stir until everything just comes together.

Spray a nonstick muffin pan with coconut oil. Begin dropping the muffin batter into the pan. TIP* I find I get the perfect scoop with an ice cream scoop.

Prepare the streusel by combining all the ingredients in a small bowl and cutting them with a fork or using your hands. The texture you’re looking for is paste-like.

Drop small amounts of the streusel on top of each muffin, using your hands to break it up slightly.

Place in the oven and bake for 12-15 minutes, or until a toothpick comes out clean.

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Allow the muffins to cool for at least 10 minutes, so that the streusel hardens.

Store in an airtight container in the fridge for up to 2 weeks.

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