Carolyn Coffin Coaching

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Pumpkin Raisin Muffins

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Pumpkin Raisin MuffinsMoist and delicious with a lovely hint of spice, these muffins are a favourite at our house. They freeze well, too.

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Pumpkin Raisin Muffins
Recipe type: Breakfast, Treat
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • WET INGREDIENTS
  • ¾ cups pumpkin puree
  • 2 eggs
  • ⅓ cup maple syrup
  • DRY INGREDIENTS
  • 2 cups almond flour
  • ¼ tsp baking soda
  • ½ tsp sea salt
  • 1 tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • pinch ground cloves
  • ¼ cup raisins
Instructions
  1. Preheat oven to 350.
  2. Mix wet ingredients until thoroughly combined.
  3. In a separate bowl, stir together dry ingredients.
  4. Combine wet and dry mixtures and stir with wooden spoon.
  5. Line muffin tin with silicone or paper muffin cups and bake for ~25 mins or until a toothpick comes out dry.

 

Banana Chocolate Chip Muffins

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Banana chocolate chip muffinsMoist and delicious, these grain-free muffins are a hit every time.

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Banana Chocolate Chip Muffins
Recipe type: Treats
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • WET INGREDIENTS
  • 3 ripe bananas
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • 2 eggs
  • 1 tsp vanilla extract
  • DRY INGREDIENTS
  • 1 cup almond flour
  • 1 cup oats
  • ½ tsp Himalayan sea salt
  • ½ tsp baking soda
  • ½ cup chocolate chips (blueberries, pecan or walnuts work well too)
Instructions
  1. Preheat oven to 350.
  2. Peel bananas and mash with fork until most of the lumps are removed.
  3. Add the remaining wet ingredients and mix thoroughly.
  4. In a separate bowl, add dry ingredients and combine.
  5. Mix wet and dry ingredients together and combine.
  6. Line muffin tin with silicone or paper muffin cups and bake for ~25 mins or until a toothpick comes out dry.

 

“Rice” Pudding

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Rice PuddingThought this ever-popular dessert was off the menu? Think again. This simple recipe is sure to satisfy your post-meal sweet tooth without even a hint of guilt. Served hot or cold, it can also be dressed up or down for the right amount of flavour.

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"Rice" Pudding
Recipe type: Dessert
Cuisine: French
Prep time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 can (400 ml) coconut (or almond) milk
  • 1 tbsp vanilla
  • 2 tbsp maple syrup
  • ⅓ cup chia seeds
  • Optional: Garnish with berries, dried fruit, nuts, seeds, or spices of your choosing (cinnamon, nutmeg)
Instructions
  1. Whisk together milk of choice, vanilla, and maple syrup until well combined.
  2. Add chia seeds, stirring consistently until all thoroughly combined.
  3. Let sit for 1-2 hours so the seeds can expand in the liquid.
  4. If you prefer it cold, refrigerate the mixture. Note: this will significantly harden the pudding since the milk solidifies at colder temperatures.
  5. Garnish with desired toppings. Sprinkling with nutmeg or cinnamon adds a nice hint of spice. Toasted sliced almonds or raisins also work nicely on top.

 

Blueberry Coconut Chia Pudding

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Blueberry Coconut Chia PuddingThis blueberry coconut chia pudding is a simple, healthy treat you can feel good about eating.

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Blueberry Coconut Chia Pudding
Recipe type: Dessert
Cuisine: French
Prep time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1-1/2 cups coconut milk, stir to mix to even consistency
  • ¼ cup chia seeds
  • 1 Tbsp honey
  • pinch salt
  • ½ tsp vanilla extract
  • ¼ tsp almond extract
  • ⅓ cup frozen wild blueberries, thawed (or fresh)
  • 2 Tbsp unsweetened shredded coconut
  • OPTIONAL TOPPINGS:
  • almonds, slivered
  • honey for drizzling on top
Instructions
  1. Whisk together coconut milk, chia seeds, honey, salt and extracts in a mixing bowl.
  2. Cover with plastic wrap and refrigerate for ~3 hours.
  3. Once thickened, spoon into serving bowls and top with blueberries, shredded coconut and other optional toppings if desired.

 

Zucchini Muffins

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Zucchini muffinsThese to-die-for treats are ideal for little kids and school lunches. I’ve known a few adults who can’t resist them either! And if you prefer them in brownie form, that works well too.

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Zucchini Muffins
Recipe type: Treats
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup sunflower seed butter (or nut butter if no allergies)
  • 1-1/2 cup zucchini, julienned
  • ¼ cup honey
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 cup dark chocolate chips
Instructions
  1. Preheat oven to 350F.
  2. Combine all ingredients into a large bowl and mix thoroughly.
  3. Pour into lined muffin cups for cupcakes/muffins, or a greased 9x9 baking pan for brownies.
  4. Bake for 30 minutes, or until a toothpick comes out clean.