Position a rack in the center of the oven. Preheat the oven to 350 degrees. Line a 12-cup standard muffin tin with paper muffin cups. In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt and raisins or chocolate chips (or both). In a separate bowl, whisk together the eggs, apple, carrot, melted butter and honey. Add to the dry ingredients, mixing until just combined. Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.
Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat on low power in the microwave.
1lb assorted baby potatoes (such as red-skinned, white-skinned and Peruvian purple), rinsed and halved
2 cloves garlic, minced
1 tablespoon chopped fresh Greek seasoning
1/4 tsp turmeric
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Preheat the oven to 425 degrees F.
In a large bowl, toss together the potatoes, garlic, Greek seasoning, turmeric, olive oil, salt and pepper. Spread the potato mixture out evenly on a baking sheet with parchment paper; roast until the potatoes are tender, crispy and browned, 40 to 45 minutes.
Preheat oven to 375. Line muffin tin with cupcake liners or spray tin with non-stick cooking spray.
In a large bowl, whisk together flour, protein powder, baking soda, cinnamon, baking powder, and salt. Set aside.
In a separate large bowl, whisk together mashed bananas, peanut butter, maple syrup, coconut oil, and eggs until well-combined. Carefully stir in milk. Add wet ingredients to dry ingredients, add chocolate chips and coconut flakes and stir until just combined.
Pour batter into muffin tin, filling each cup about ¾ full. Sprinkle tops with flaked coconut. Bake for 15-20 minutes or until toothpick inserted in the center comes out clean.
Remove to a wire rack to cool. Store leftovers in an airtight container.
In large bowl whisk together your flour, baking soda and salt. Add in your buttermilk and stir until it just comes together. Add raisins and mix a little more.
Turn out onto lightly floured surface and knead until it forms a smooth ball. Dust the outside with flour and place on an un-greased baking sheet. Use a sharp knife to slash a 1 inch deep cross on top of the loaf.
Bake in oven for 35 minutes or until golden brown.
Preheat oven to 350 F and line a 9×5 loaf pan with parchment paper. In a large mixing bowl, whisk together first six ingredients. In a separate bowl, combine all remaining ingredients and stir well. Pour dry into wet, and stir until just evenly combined. Transfer to the loaf pan and spread out evenly. Bake for 40 minutes or until a toothpick comes out clean. Remove the the loaf from the pan by pulling out the parchment paper, slice and enjoy!