Baking with the Bolliers

I had been craving lemon poppy seed muffins lately and when I received some lemons from my dad I decided it was a good time to make them. I wanted to make them a little bit on the healthier side by using almond flour and honey to avoid any refined ingredients. A lot of the muffins I've made with almond flour in the past have been heavy with the exception of a couple of the recipes I've got on the site. So I really wanted to make sure these would be light and fluffy. They turned out fantastic they had a nice texture and I hope if you make them you enjoy them too. Makes 12 muffins Ingredients: 3 Eggs 1/3 C Soft Butter 1/2 C Warm Honey Zest of one Lemon 1 tsp Vanilla extract 1/4 C Lemon Juice 2 1/2 C Almond Flour 2 tsp Baking Powder 1 tbs Poppy Seeds 1/4 tsp Salt Preheat oven to 400 degrees. Generously grease a 12 cup muffin tin.  In a large bowl mixed together eggs, soft butter, and honey. Add in the zest of one lemon, vanilla extract, and lemon juice. Mix until thoro...

I have been trying to stay away from sugar lately to control my migraines (no fun when you bake to relieve stress but can't eat it!) So I thought I would try to come up with a lemon muffin that not only was low carb but had a bit of protein in it too. These were a hit in our house, River has been calling them cake, and seem to help quell that sweet craving that hits mid afternoon.  I have baked with almond flour a few times and know it can be tricky due to his fat content. It doesn't absorb moisture like other baking flours-wheat, rice, bean, tapioca ect. The batter for these muffins is very thick because we don't want extra liquid that will turn them soupy or custard-y. Nutrition facts from My Fitness Pal calculation using the specific ingredients I used.  135 Calories 10g Fat 5g Protein 11g Carbs10g Fiber 1g Sugar  This post may contain affiliate links. See full disclosure statement  here. Makes 12 muffins Ingredients:  3 Eggs 1/2 C Erythritol or no calorie sw...

Jumbo Banana Pecan Muffins, because big muffins are more exciting! Can be served with glaze for an extra special treat. Muffins: 1 1/2 C Flour 1/2 C Brown Sugar 3/4 C Pecans, roughly chopped 1 1/2 tsp Baking Soda 1/4 tsp Salt 1/2 Oil 1 Egg 3 Ripe Bananas 3 Tbs Sour Cream For optional glaze: 1/2 C Powdered Sugar 1 Tbs Milk 1/8 tsp Rum Extract (brandy or vanilla would also work) Preheat oven to 375. Grease and flour a 6 count jumbo muffin tin. In a bowl smash up the bananas with the brown sugar, leaving bananas a bit chunky. Mix in egg, sour cream and oil until well combined.  In a separate bowl mix together flour, baking soda, pecans and salt.  Mix dry ingredients into wet until just combined being careful not to over mix. (Nobody likes a tough muffin.) Pour batter equally into muffin cups and bake for approximately 22 minutes or until toothpick inserted in the center of a muffin comes out clean. Cool for 10 minutes and remove from pan. While muffins are...

Don't you just hate when you can't find a recipe that you want to make? I couldn't find the recipe I was looking for, then the brand new bag of wheat bran I had in the pantry smelled off, so I decided to scrap my original plan and go rogue and I'm glad I did. These muffin were born from what I had in the pantry and a desire to make them as healthy as possible. No refined sugars or oils here! They came out moist and flavorful, but I found their flavor improved overnight and the orange zest really shined. Each muffin has 12 grams of fiber and only 10 grams of sugar so they are a healthy and delicious way to start the morning! Cinnamon Raisin Oat Muffins Makes 24  3 oz Unsweetened Apple Sauce (I used one of the toddlers pouches) 3 Eggs 4 Tbs Blackstrap Molasses 1 C Non-fat Greek Yogurt Zest of an Orange 1 C Orange Juice 2 tsp Cinnamon 2 tsp Baking Soda 1 1/2 C Oats that have taken a quick trip through the food processor to break them up a bit.  ...

Before embarking on a car trip to San Diego I thought these muffins would be the perfect breakfast to eat in the along the way. We like to get an early start and need something easy to store and eat in the car. You could certainly add nuts to these, I skipped them. The three year-old doesn't like nuts but he did give the nut free version a thumbs up. Carrot Raisin Muffins Makes 16 Muffins 3 large Carrots, grated (about 1 1/2 Cups) 1 C Raisins 1/2 C Plain Whole Milk Yogurt 1/2 C Maple Syrup 2 Eggs 1/3 C Sunflower Oil 2 C Unbleached White Flour 2 tsp Baking Soda 1 1/2  tsp Cinnamon Preheat oven to 350. In a large bowl beat together Yogurt, Maple Syrup, Eggs and Oil. In a small bowl mix together Flour, Baking Soda and Cinnamon. Mix dry ingredients into wet until just combined. Stir in Carrots and Raisins. Prepare two muffin tins, spray or line with cupcake papers. Fill  cups nearly to the top with muffin batter. Bake for 18-20 minutes. (Originally Published on He...

I originally posted this recipe in April of 2014 on my Healthy Gourmet on the Go blog. They have been popular with some of my mom friends ever since. Enjoy! I've been trying to come up with some healthy portable snacks for the toddler lately. He loves fruit and string cheese but I don't want to give him the same thing all the time. I've noticed that the "healthy" packaged snacks fill him up but don't provide much in the way of nutrition or calories. Since he is a little underweight for his age (His Doctor said he doesn't have a "Doritos Belly" like most kids his age, I see that as a good thing) I wanted to make a portable snack that had some veggies and fats but wasn't full of sugar. Maybe I can at least give the toddler a healthy American muffin top! ;) Zucchini Carrot Muffins Makes 18 Muffins 3 small Zucchinis 1 large Carrot 1/2 C Plain Whole a Milk Yogurt 1/2 C Maple Syrup 2 Eggs 1/3 C Sunflower Oil (Almond or Walnut ...