Flaxseed Muffins

Finally, a healthy muffin that tastes great! Flaxseed is a good source of dietary fiber, protein, iron, and healthy omega-3 fats. Ground flaxseed can improve digestive health and may lower blood cholesterol levels, making it a great addition to you diet!

Flaxseed Muffins
Yield: 9 muffins

Ingredients

• 2 large eggs, room temperature
• 1/2 cup almond milk
• 1 tsp vanilla
• 1/3 cup coconut sugar
• 3 Tbsp granulated sugar
• 1/4 cup melted coconut oil
• 1/2 cup ground flaxseed
• 1/2 cup almond flour
• 3/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 Tbsp baking powder
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt

Directions

1. Preheat oven to 350°F.
2. Line muffin tin with liners; set aside.
3. Whisk eggs in large bowl.
4. Add milk, vanilla, sugars, and oil and whisk until smooth and combined.
5. Add remaining ingredients and whisk just until all ingredients are combined.
6. Divide batter evenly between muffin cups using large cookie dough scoop.
7. Bake 15-17 minutes, or until toothpick inserted in center comes out clean.
8. Cool in pan for 10 minutes before removing to wire rack to cool completely.
9. Store in airtight container at room temperature for a few days or freeze for later.

Recipe adapted from Life After Wheat.

No Bake Cranberry Coconut Energy Bites

I love a portable, easy to grab-and-go snack that keeps me feeling satisfied. These energy bites do just that! There are only 7 simple ingredients in these little protein-packed balls of goodness. This recipe highlights a fruit and nut combination sweetened with maple syrup. (For a more indulgent chocolate-filled bite sweetened with honey, check out my other post.)

No Bake Cranberry Coconut Energy Bites
Yield: 16-26 bites

Ingredients
1/2 cup dried cranberries, chopped
1/4 cup pecans, finely chopped
1/2 cup Bob's Red Mill Gluten Free Quick Cooking Oats
1 cup shredded coconut
1/4 cup ground flaxseed
3/4 cup peanut butter
1/4 cup pure maple syrup

Directions
1. In large bowl, mix together cranberries, pecans, oats, coconut, and flax.
2. Add peanut butter and maple syrup. Using sturdy spatula, stir and fold together until well incorporated.
3. Scoop about 2 tablespoons of mixture into your hands. Roll and press into bites. If mixture is too dry, add a bit more peanut butter or maple syrup. If mixture is too wet, add a bit more coconut or oats. You want a slightly sticky dough texture.
4. Store in an airtight container for up to 2 weeks. Enjoy!

Recipe adapted from Beaming Baker.

Chocolate Chip Baked Oatmeal Bars

This recipe is perfect for an indulgent breakfast, satisfying snack, or after-dinner treat!

At first glance, these remind me of magic cookie bars because of all the coconut, chocolate chips, and pecans on top.

A cross-section of the bars reveals a thick, moist, and chewy base below all that crunchy, nutty topping.

I was skeptical that these bars would be sweet enough from the maple syrup and chocolate chips alone, but I needn't have been! All of the flavors balanced beautifully. The best part is, you can feel good about eating these indulgent bars knowing they are chock-full of oats and other healthy ingredients!

Chocolate Chip Baked Oatmeal Bars
Yield: 8x8 pan

Ingredients
1 ripe banana, mashed
2 Tbsp ground flaxseed
2/3 cup creamy peanut butter
1 tsp vanilla
1/4 cup pure maple syrup
3 Tbsp milk (I use almond milk)
1 tsp baking powder
1/4 tsp salt
2 1/2 cups Bob's Red Mill Gluten Free Quick Cooking Oats
1/2 cup milk chocolate chips plus 1/4 cup to sprinkle on top
1/2 cup shredded coconut
1/4 cup chopped pecans

Directions
1. Preheat oven to 350°F. Coat 8x8 pan with nonstick spray; set aside.
2. In large bowl, mash ripe banana. Add flaxseed and peanut butter. Mix until combined.
3. Add vanilla, maple syrup, milk, salt, and baking powder. Mix until combined thoroughly.
4. Stir in oats. Fold in 1/2 cup chocolate chips.
5. Pour mixture into pan, spread evenly.
6. Top with coconut, 1/4 cup chocolate chips, and chopped pecans.
7. Bake 15-20 minutes, until coconut starts to brown.
8. Store in refrigerator for up to 7 days (if they last that long!).

Recipe adapted from Redesigned Recipes.

Chewy No Bake Granola Bars

These granola bars include nutrition-packed ingredients while at the same time tasting like an indulgent treat that you can feel good about feeding your family. Forget about all the preservatives found in the store-bought version!

I pack my husband's lunch every morning before he heads off to work, and these bars are part of my regular rotation of homemade snacks that I always keep on hand. I alternate between these and the No Bake Energy Bites depending on how much prep time I have since these bars require the stove top while the bites are a stir-and-go recipe. (Both are still super simple, though!)

Chewy No Bake Granola Bars
Yield: 9x13 pan

Ingredients
2 1/2 cups crisped rice cereal (I use Erewhon Crispy Brown Rice)
1 3/4 cups Bob's Red Mill Gluten Free Quick Cooking Oats
1/4 cup wheat germ (or ground flaxseed, wheat bran, additional oats, etc.)*
1/2 cup additional mix-ins (i.e. shredded coconut, chopped nuts, raisins or other dried fruit, sesame seed, sunflower kernels, etc.)
1/2 cup honey
1/2 cup brown sugar
1/4 tsp salt
2/3 cup peanut butter (creamy and/or crunchy)
1/2 cup mini chocolate chips, divided

*My favorite thing to use for this item in the ingredient list is this Super Seed & Ancient Grain Blend from Trader Joe's. We don't have this store locally, so my mom (who lives in Texas) ships these bags to me a few times throughout the year!

Directions
1. Combine first 4 dry ingredients in a bowl.
2. In a saucepan, mix the honey, brown sugar, and salt. Over medium-low heat, stir until the mixture comes to a complete boil for 30-60 seconds.
3. Remove from heat. Stir in peanut butter until smooth.
4. Pour over the dry ingredients and mix well.
5. Grease 9x13 pan with nonstick spray. Sprinkle half of chocolate chips in pan. Scoop mixture over chocolate chips in pan. Sprinkle with remaining chocolate chips. Press down into even layer. (I use the palm of my hand.)
6. Let cool before cutting into bars.

Recipe adapted from Money Saving Mom.

No Bake Energy Bites

The nutritious ingredients packed into these bite-sized snacks are a healthy balance of protein, fat, and fiber to fuel your body. They're perfect to grab for a quick breakfast on-the-go, a pick-me-up during the afternoon slump, or a treat late at night when you need to satisfy your sweet tooth. They're like a potato chip... I bet you can't eat just one!

No Bake Energy Bites
Yield: 20-25 balls

Ingredients
1 cup Bob's Red Mill Gluten Free Quick Cooking Oats
2/3 cup shredded coconut
1/2 cup finely ground flaxseed
1/2 cup mini semisweet chocolate chips
2 Tbsp sunflower kernels
1/2 cup creamy peanut butter
1/3 cup honey
1 tsp vanilla

Directions
1. Mix all ingredients together. (Be patient! It may take a minute to get everything completely incorporated.)
2. Set mixture in refrigerator for about half an hour.
3. Roll into small balls, about 1 inch in diameter. (I used a small cookie dough scoop.)
4. Store in air tight container in refrigerator.

Recipe adapted from Gimme Some Oven.