Healthy Recipes

Blueberry Breakfast Bar Recipe

Recently I made a batch of gluten-free carrot cake muffins adapted from @healthbymads on IG! I made mine gluten-free and vegan by subbing in almond flour for regular flour. I wanted to make this recipe because carrots have so many benefits! They are an excellent source of vitamin A in the form of beta carotene. They are also a good source of several B vitamins, as well as vitamin K and potassium. These muffins are a delicious way to get some important nutrients first thing in the morning or as a quick afternoon snack. 

Ingredients

  • 1 cup grated carrots
  • 1 grated apple (peel the skin first)
  • 1 mashed banana
  • 1 cup oats
  • 1 cup almond flour
  • 1/4 cup coconut sugar
  • 1 tbsp coconut oil
  • 2 eggs/flax eggs 
  • 1/2 cup raisins
  • 2 tsp vanilla
  • cinnamon
  • dash of salt
  • 3 tsp baking powder

Directions

1. Preheat your oven to 350 degrees and get a non-stick muffin tray

2. Grate the apple and carrots, then mash the banana and combine all in a bowl along with the melted coconut oil, eggs & vanilla.

3. In a separate bowl, combine all dry ingredients, then in parts, combine the dry ingredients into the wet ingredients

4. Lastly, fold in raisins, then pour into the muffin tray

5. Bake for about 14-17 min and enjoy! 

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Easy Gluten-Free Blueberry Pancakes

Pancakes are a stable for breakfast that I used to love eating as a kid. Although I have cut down on eating the traditional version of pancakes made with flour, milk and butter, I eat a gluten-free version regularly that brings all the nostalgic memories back. Here’s how to make these pancakes:

Ingredients

  • 2 bananas
  • 2 eggs
  • 1/2 cup of gluten free oats
  • 1/2 cup of frozen blueberries
  • cinnamon

Directions

  1. Mash your bananas into a thick paste
  2. Add in the eggs, oats and cinnamon and whisk until smooth.
  3. Add in the blueberries and stir until they are distributed evenly throughout the batter.
  4. Heat a tablespoon or so of coconut oil in a non-stick skillet over medium-low heat. Cook for about 3 minutes, until set. You’ll want to make sure the heat isn’t too high so they don’t burn. Cook on the other side for another 30 seconds.
  5. Remove from the pan and top with maple syrup and your toppings of choice– I love peanut butter, coconut flakes and bananas on top of mine!
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