Mixed Berry Muffins

Yield: 11 muffins

3/4 cup coconut oil, melted

1/2 cup brown sugar

1/4 cup maple syrup

1/4 cup yogurt (or sour cream)

2 eggs

1 1/2 tsp vanilla extract

2 cups flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 1/2 cups frozen mixed berries

1. Preheat the oven to 400F. Line a cupcake pan with liners.

2. In a large mixing bowl, whisk together the coconut oil, brown sugar, maple syrup, yogurt, eggs, and vanilla until smooth.

3. Add the flour, baking powder, baking soda, and salt. Stir to form a soft dough.

4. Thaw the berries. Microwave frozen berries for one minute. Transfer to a fine mesh strainer. Gently rinse with warm water to wash off the excess colored juices. Tap the side of the strainer to get even more water out. You’ll be left with about 3/4 cups of thawed berries.

5. Gently fold the berries into the batter.

6. Divide the batter between 10-11 muffin cups.

7. Optional: Top with a spoonful of turbinado sugar.

8. Bake for 15 to 20 minutes, or until a tester comes out clean.

9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://pinchofyum.com/mixed-berry-muffins-with-sugary-tops

Peanut Butter Cookies (gluten-free, dairy-free)

Yield: 3 dozen

1 cup peanut butter

5 tbsp melted coconut oil

1 cup coconut sugar (or half brown sugar)

2 eggs

1 tsp vanilla extract

1 cup almond flour

6 tbsp coconut flour

1 tsp baking soda

1/2 tsp salt

1/3 cup chocolate chips

sea salt, for sprinkling (optional)

1. Preheat oven to 350F. Line two large baking sheets with parchment paper.

2. In a large bowl, combine peanut butter, coconut oil, coconut sugar, eggs, and vanilla. Mix until well combined, smooth and creamy.

3. Add in almond flour, coconut flour, baking soda, and salt. Mix until well combined.

4. Fold in the chocolate chips.

5. Drop dough onto the prepared baking sheets, placing dough 2 inches apart.

6. Bake for 8 to 9 minutes.

7. As soon as cookies come out of the oven, sprinkle them with a little sea salt. Allow cookies to cool on the baking sheet for 5 minutes before removing.

https://www.ambitiouskitchen.com/healthy-peanut-butter-cookies/

Lemon Poppyseed Pound Cake

Yield: 1 loaf

1 1/4 cups flour

1/4 cup almond flour

3/4 cup sugar

1 tbsp poppyseeds

1 tbsp lemon zest

3/4 tsp baking soda

1/4 tsp salt

3 eggs

3 tbsp milk

1 tbsp lemon juice

1 tsp vanilla

1/2 cup butter, melted

1/4 cup coconut oil, melted

1. Preheat the oven to 350°F. Line a loaf pan with parchment paper.

2. In one bowl, whisk together flours, sugar, poppyseeds, lemon zest, baking powder, and salt.

3. In another bowl, whisk together eggs, milk, vanilla, and lemon juice.

4. Add egg mixture and melted butter and coconut oil to dry ingredients. Mix on low speed until the dry ingredients are moistened.

5. Pour mixture into the pan and bake for 50 minutes, or until the cake is golden brown on top and a skewer inserted into the middle comes out clean.

(adapted from Joy of Cooking)

Banana Bread (Chickpea Flour)

Yield: 1 loaf

2-3 very ripe bananas, mashed

1/4 cup maple syrup (or honey)

2 eggs

1/3 cup coconut oil, melted

1 tsp vanilla extract

1 tsp apple cider vinegar

1 1/2 cup chickpea flour

optional: 1/2 cup shredded coconut

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1/3 cup chocolate chips

optional: 1/3 cup walnuts, chopped

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large bowl, combine bananas, maple syrup, eggs, coconut oil, vanilla extract, and apple cider vinegar. Mix until well combined and creamy.

3. In a separate bowl, whisk together chickpea flour, shredded coconut (if using), baking soda, cinnamon and salt.

4. Add dry ingredients to wet ingredients and mix until just combined.

5. Fold chocolate chips and walnuts (if using) into the batter.

6. Pour batter into the prepared pan and bake for 45 to 55 minutes or until a tester comes out clean. Allow the cake to cool completely.

https://www.ambitiouskitchen.com/chickpea-flour-banana-bread-gluten-free/

Banana Coconut Bites

Yield: 15

3 ripe banana, mashed

3 tbsp coconut oil

3/4 cup canned coconut milk

1 tbsp water

2 tbsp coconut manna

1 cup coconut flour

1 tbsp vanilla extract

1 tbsp ground cinnamon

pinch salt

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.

2. Mix all the ingredients in a large bowl.

3. Spoon 1-inch drops of the dough onto prepared baking sheet. Bake for about 12 minutes.