Flaxseeds are a powerhouse of nutrients and fiber that help feed your beneficial gut microbes, reduce inflammation, regulate your digestive system, improve cardiovascular health, and help normalize blood sugar levels. This healthy muffin recipe uses 1 ½ cups of flaxseed meal, in addition to a small amount of oat flour and a cup of wild blueberries to pack in the nutrients! The soluble fiber found in plant-based foods is essential for increasing gut health and longevity. 

Yay for gluten-free carrot cake muffins! I call these healthy little treats muffins, but once frosted they sure seem like cupcakes to me. They are packed full of carrot-goodness, as well as being very moist and light, even without the eggs. What a perfect treat for Mother's day or a Springtime gathering!

I like to make this healthy grain-free muffin recipe after my children go to sleep at night so they have something nourishing to eat for breakfast—especially helpful on really busy mornings! The other day my daughter wanted to know how much protein each muffin had so she worked out how many grams of protein each ingredient contained and then divided the total number by 12. She came up with 6.3 grams per muffin, not bad.

After my last post I received many requests to share a pumpkin hazelnut muffin recipe that was also egg-free. As many of you know, replacing eggs in grain-free baked treats can be quite a challenge.

I know it is a wee bit early to be posting pumpkin recipes. In fact, the winter squash and sugar pie pumpkins are not quite ready for harvesting yet in our garden; but these cool crisp mornings are beginning to remind me of spicy pumpkin treats!

The marriage of chocolate and bananas is truly divine. This bread is light, yet rich with chunks of sweet banana melting in your mouth with every bite. Have a slice as a mid-afternoon snack or an after-dinner treat, however, our favorite is always fresh out of the oven!

Happy Winter Solstice, the darkest day of the year here in the northern hemisphere.

We've been experiencing a rather cold, rainy spring here in the pacific northwest so the other night I made a big pot of vegetarian chili. It would not have been complete without a batch of warm corn muffins. Our family enjoyed these so much that I decided to share them with you.

I have something fun planned for today. First, a wonderful gluten-free, casein-free, refined sugar-free muffin recipe to share that is full of healthy ingredients. No starches, no xanthan gum, just a few whole food ingredients.

The frost peaches are in and we have surely picked our share. 130 pounds that is! I have spent the weekend pitting, cutting, freezing, and dehydrating these sweet, juicy little morsels of summer nutrition. A way to remember summer, eat local, reduce our carbon footprint? Or just enjoy fresh!