Boyfriend Approved: Grain and Lactose Free Carob Chip Muffins

I’ll admit it, I’ve been on a complete baking tear these days. Usually when this happens, about 50% of the recipes I make turn out to be worthy of adding to me repertoire. This time, I have yet to find a miss, everything has been absolutely delicious. These muffins are no exception – and I know they are great because Neil was disappointed when we ran out!

Grain and Lactose Free Carob Chip Muffins

Inspired by: Living Healthy With ChocolateIngredients

3/4 cup almond butter
1/4 cup peanut butter (you can use 100% almond butter instead)
3 tablespoons honey
2 eggs
½ teaspoons vanilla extract
1 teaspoon apple cinder vinegar
½ teaspoon baking soda
¼ cup unsweetened carob chips (or chocolate chips)

Directions

Preheat the oven to 350°F.
Mix the honey, eggs, vanilla, apple cinder vinegar and baking soda in a bowl.
Add the almond butter and peanut butter and mix well. Fold in the carob chips.
Spoon batter into nine paper lined muffin cups or a silicon muffin tin and bake for about 25 minutes or until a toothpick inserted into the center comes out clean.
Allow time to cool before serving.
Serve and enjoy!

Another easy as can be, healthier recipe!

xo Lauren

PS – Don’t forget to enter the Revlon Haute Tropics nail polish giveaway!!

Grain and Dairy Free Healthy Zucchini Bread

By now you probably know me well enough to understand two things – one, I like to turn unhealthy desserts into healthy ones, and two, I love adding veggies to dessert recipes. The zucchini bread satisfies both criteria and will trick even the most unhealthy eater into thinking they are indulging – if you decide to share.

Grain and Dairy Free Healthy Zucchini BreadIngredients

1 medium zucchini, shredded
6 eggs
1/2 cup melted coconut oil
1/3 cup honey
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice (or make your own using ginger, cloves and nutmeg)
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 cup coconut flour

Directions

Preheat the oven to 350 F. Using a food processor with the grater blade or a cheese grater, shred the zucchini – do not remove the skin. In a large bowl combine all wet ingredients (zucchini, eggs, coconut oil, honey and vanilla extract) until well mix. Next add the dry ingredients and stir until well combined. Pour the batter into a well greased loaf pan [I use coconut oil to grease]. Bake for 40 minutes or until an inserted toothpick comes out clean. Allow to cool and enjoy!

Easy peasy right?

Happy baking everyone!

xo Lauren