I have always had a very special place in my heart–and tummy–for cinnamon buns. However, eating healthy food and living a healthy lifestyle doesn't leave much room for eating cinnamon buns! So, it has been years since I've had a yummy cinnamon roll or cinnamon bun. That is why when I found a recipe for grain-free cinnamon bun muffins, I just HAD to try it!
I found the recipe and made a couple of modifications and LOVED it!
- 1/2 cup of coconut flour
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of sea salt
- 4 eggs
- 1/3 cup coconut milk
- 1/4 cup coconut oil
- 1/2 cup of honey or maple syrup (I ended up using 1/4 cup maple syrup and 1/4 cup palm sugar)
Cinnamon Topping Ingredients
- 2 tablespoons of ground cinnamon
- 4 tablespoons of honey (or other sweetener)
- 2 tablespoons of unsalted butter, melted (or use coconut oil)
- Preheat your oven to 350 degrees.
- For the muffins, combine all the dry in ingredients and blend well.
- Add the wet ingredients to the dry ingredients and blend well (get rid of any clumps). Let the batter sit for a few minutes to allow the coconut flour to absorb moisture. Coconut flour is that way; it tends to need a few minutes 😉
- Fill muffin or baking cups about 3/4 of the way.
- Drip or scoop the cinnamon topping over the top of each muffin; about 1 tablespoon per muffin. You can use a toothpick or fork to swirl the topping into the batter.
- Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
We do a lot of baking around here. And, this is one of my absolute favorite grain free baked goods I've made. Even my husband, who doesn't think anything sweet is worth eating if it doesn't contain chocolate, loved them! It's great to know I don't have to feel bad about eating one of these…I just need to make sure it's just one!
What's your favorite healthy version of a bad-for-you treat?
I follow several health and health food blogs and I confess that when I first heard about gelatin, all I could think is “Jello Brand Gelatin.” I suppose that dates me. But, I’m just being honest!
I did a little research once I realized that there was a bit of a trend among health food “experts” that we should all be including gelatin in our diet. I was amazed to learn a few things about the benefits of gelatin:
– It supports skin, hair and nail growth
– It is good for joints and can help joint recovery
– It can help tighten loose skin (Two babies later, I sure hope so!)
– It can improve digestion since it naturally binds to water and helps food move more easily though the digestive track
– It is a source of protein–specifically, amino acids that can help build muscle
There are other benefits, some rumored (like helping remove cellulite) and others verified. There are enough verified ones that convinced me to incorporate it into our family’s diet. I never feel like my children get enough protein. So, that alone was reason to start using it!
Here is my children’s favorite gelatin recipe thus far. We call them chocolate bars. I wouldn’t recommend calling them that if your children are already familiar with actual chocolate bars. Chocolate squares or chocolate gelatin squares might work because I do believe that expectations matter. My children love them and consider them a treat and I’m thrilled for them to have them!
Here’s the recipe:
Chocolate Gelatin Squares
1 (13.5oz) can coconut milk
4.5 Tbsp pure cocoa powder OR 1/4 cup dark chocolate chips (if you use chocolate chips, you won’t need as much sweetener)
1/4 cup + 2 tb organic cane sugar OR honey
¼ cup gelatin
¼ tsp salt
1 tsp vanilla extract
If you use chocolate chips (which I have done recently), use a little butter or oil to melt the chocolate chips. Then, add all the ingredients except for the gelatin into a blender. Then, gradually add the gelatin until well blended.
Pour the mixture into a greased glass pan. Refrigerate overnight. Cut into squares and enjoy! (Keep refrigerated.)
What healthy treat do you make for your children?
Our family consists of a bunch of chocolate lovers. We are such fans of chocolate that my husband has said that dessert isn’t dessert unless it has chocolate in it. And, he wasn’t joking! 🙂
We don’t make cake very often. However, when we do, it is chocolate. We make carrot cake on occasion. That gets a pass because it has traditionally been a favorite of ours. But, that’s definitely the exception to the chocolate rule. Up until now, it has been the only exception. That has changed.
We had some friends over for dinner last week. When I asked them beforehand if there was anything they didn’t eat, I got a one-word answer, “chocolate.” What? WHO does not eat chocolate? Well, it’s just my friend’s husband. But, nevertheless, no chocolate for dessert. So much for ALL my go-to desserts. I had made carrot cake for them recently. So, I didn’t want to repeat that again. It was time to look for a different kind of dessert recipe. Keep in mind, we like for our desserts to be relatively healthy and as gluten and/or grain-free as possible. So, this was a bit of a challenge. A fun one, though, I have to admit 🙂
In my search, I found a recipe that looked amazing. I usually don’t like to make something for guests unless we have tested it. But, I felt confident that this one would work. And, boy, did it work!
I highly recommend this if you like easy, healthy and delicious cake!
For the cake:
1 cup coconut oil, melted
1 cup pure maple syrup or honey
1 Tbsp. vanilla extract
3/4 cup coconut flour
1 tsp. baking soda
1 tsp. sea salt
1 cup unsweetened shredded coconut
Preheat the oven to 325 degrees. In a large bowl combine the eggs, coconut oil, maple syrup or honey, and vanilla. Add the coconut flour, baking soda, and salt and continue to blend. Once this is smooth, stir in the shredded coconut. Grease two 9 inch cake pans with coconut oil and divide the batter between both pans. I like to add parchment paper to the bottom of the pan to make for easy removal, but it’s not necessary. Bake for 30 to 35 minutes or until a toothpick comes out clean. Cool completely before removing from pans and frosting them.
For the frosting:
16 oz. cream cheese
1/2 cup pure maple syrup or honey
1 Tbsp. vanilla extract
1 cup unsweetened shredded coconut
I actually only used 8oz of cream cheese simply because that’s all I had on hand and it worked just fine. (See photos). Let the cream cheese soften to room temperature. Using a hand mixer, combine the cream cheese, maple syrup and vanilla and blend until smooth. Stir in the shredded coconut. You can spread this on the cake right away or refrigerate it for later.
It’s our new favorite!!! Enjoy!
What’s your favorite healthy indulgence?
We are a pretty health conscious family. But, even people who enjoy eating healthy meals love yummy snacks. One of my personal favorite treats is dark chocolate covered almonds. Love them! I get them as a treat for the children, of course. But, I cannot resist partaking of the yummy goodness with them! But, you may have noticed that dark chocolate is not cheap and dark chocolate covered almonds are really not cheap. So, I thought I’d see if I could make a less expensive and healthier version of what we buy in the bulk section of our local grocery store. They are BETTER than the ones we buy! I love that they are easy to make, better for us because we know exactly what’s goes into making them and, of course, that they are cheaper! This has just opened a whole new world to me…uh, I mean, us! 😉
Here’s the quick, easy recipe.
8oz dark chocolate (at least 72%)
3/4 cup whole roasted, salted almonds
1/4 cup coconut oil
Directions: Line a baking sheet with a piece of parchment paper.
In a double boiler, slowly melt chocolate and coconut oil until almost smooth.
Add almonds and stir until chocolate is melted.
Spoon mixture onto parchment paper and spread out.
Let cool in the refrigerator for about 45 minutes.
Flip onto a cutting board and cut or break into desired pieces.
Refrigerate pieces (or freeze) until ready to eat.
What healthy snack do you make at home?
This is my favorite dessert!
Shoney’s restaurant is giving away their Hot Fudge Cakes all day on December 6th!