Healthy Apple Cinnamon Muffins Recipe

AHA Publisher — Thu, 04 Nov 2021 07:00:41 +0000

Dr. Josh Axe, DC, DNM, CN – Apple treats always seem really complicated. I think it’s because making them requires peeling and coring your apples first. But trust me, the step is worth it when it comes to these Apple Cinnamon Muffins that are both gluten-free and Paleo. For starters, these muffins are much healthier than anything you’d find in stores. They’re made with Paleo flour, natural coconut sugar and two of my favorite versatile ingredients, coconut oil and cinnamon. They’re yummy enough for dessert, but good as a mid-afternoon snack or quick breakfast on the go, too. Clocking in a 270 calories and 14 grams of healthy fats (coconut oil, eggs and the almond/coconut flour part of the Paleo blend), each apple cinnamon muffin will power you through your day. Best of all, they are super easy to make. Key Ingredients Apples: Of course, these are No. 1 for this recipe. This fiber-loaded, low-glycemic fruit can help lower disease-causing inflammation, improve heart health and help you better manage your weight. Cinnamon: Did you know that researchers have found that the spice ranks No. 1 out of 26 of the most popular herbs and spices in the world in terms of its protective antioxidant levels? Cinnamon also boasts a wide range of other health benefits, including antibacterial, antifungal and anti-diabetic properties. Paleo flour: To make a quality Paleo apple muffin, you’ve got to have the right flour mixture. Going with just coconut flour, for example, won’t work. You need a blend like my own Paleo flour mix with almond, arrowroot, tapioca and coconut flours — it’s both grain-free and gluten-free. You can also easily find a Paleo flour these days, as even King Arthur and Bob’s Red Mill makes their own variety. How to Make Apple Muffins Start by preheating the oven to 300 F and lining a muffin tin with liners. Then mix the baking soda, flour, salt and apples in a bowl. In a different bowl, combine the coconut oil, cinnamon, sugar and eggs. Combine the two bowls and mix them until they’re just combined; you don’t want to overmix the dough in these gluten-free apple muffins. Fill each of the liners with a scoop about 3/4 of the way full. Kids love this step, but beware of sneaking bites, since the eggs are still raw! Bake the gluten-free apple cinnamon muffins for 25 minutes or until a toothpick comes out clean. These Paleo muffins require such little prep work that there’s no excuse — get these in the oven! Apple Cinnamon Muffins Recipe These apple muffins are much healthier than anything you’d find in stores. They’re made with Paleo, gluten-free flour, natural coconut sugar, eggs and coconut oil. They’re yummy enough for dessert, but good as a mid-afternoon snack or quick breakfast on the go, too. INGREDIENTS 3 cups Paleo flour (or buy a version in-store or online) 1 teaspoon baking soda 1 teaspoon sea salt 3 apples, peeled, cored and finely chopped ½ cup coconut oil 1 cup coconut sugar 3 eggs, beaten 2 teaspoons cinnamon INSTRUCTIONS Preheat oven to 300 degrees F and fill cupcake pan with liners. Mix flour, baking soda, salt and apples in a bowl. In a separate bowl, mix coconut oil, coconut sugar, eggs and cinnamon with a beater. (Or use a stand-up mixer.) Combine both bowls and mix until just combined. Fill cupcake liners 3/4 full and bake for 25 minutes. Prep Time: 10 min Cook Time: 25 min Category: Snacks, Desserts Method: Baking Cuisine: American NUTRITION Serving Size: 1 muffin Calories: 270 Sugar: 21.8g Sodium: 316mg Fat: 14.2g Saturated Fat: 8.5g Unsaturated Fat: 4.7g Carbohydrates: 34.6g Fiber: 2.7g Protein: 3.2g Cholesterol: 41mg To read the original article click here.

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Apple Cinnamon Baked Oatmeal Recipe

AHA Publisher — Thu, 16 Sep 2021 07:00:08 +0000

Dr. Josh Axe, DC, DNM, CN – How about a warm bowl of oatmeal for breakfast? Add kefir, apples, raisins and nuts — and I’m game. My baked oatmeal recipe is the perfect way to start your day. The steel cut oats give it a hearty, chewy texture, and the spices I add, like cinnamon, nutmeg and cardamom, create a really well-rounded flavor. This is a great go-to breakfast because oats are gluten-free and easier to digest than grains that contain gluten. So for those of you who like to avoid eating gluten foods, like me, try this easy and healthy baked oatmeal recipe. Steel Cut Oats vs. Rolled Oats It’s easy to get confused about the difference between steel cut oats and rolled oats. When looking through the oats selection at the grocery store, it seems like every package has big health and flavor claims, so which one is better? I use steel cut oats in this recipe because they go through very little processing, as opposed to instant or quick oats. Think about it this way: all types of oatmeal start out as plain groats, which are the kernels from whole grains. The difference is in what’s done to the groats during processing. For steel cut oats, the groats are split, or cut into pieces. That’s why they have a chewier texture and nuttier flavor. They also have less of an impact on your blood sugar levels because they aren’t highly processed. With rolled oats, the groats are steamed to make them soft, pressed between rollers and then dried. They go through a bit more processing than steel cut oats, and for that reason, they cook quicker. For this baked oatmeal recipe, I chose to use steel cut oats because the nutty flavor and hearty, bigger pieces go perfectly with the other ingredients. Nutrition Facts One serving of my baked oatmeal recipe contains roughly the following (1, 2, 3, 4): 353 calories 13 grams of protein 19 grams of fat 47 grams of carbohydrates 8 grams of fiber 22 grams of sugar 0.53 milligrams thiamin (49 percent DV) 0.35 milligrams riboflavin (32 percent DV) 1 milligram vitamin B5 (22 percent DV) 0.3 micrograms vitamin B2 (15 percent DV) 0.15 milligrams vitamin B6 (12 percent DV) 48 milligrams choline (11 percent DV) 225 IUs vitamin A (10 percent DV) 29 micrograms folate (7 percent DV) 3.5 milligrams vitamin C (5 percent DV) 0.8 milligrams vitamin E (5 percent DV) 0.6 milligrams niacin (4 percent DV) 3 micrograms vitamin K (3 percent DV) 3 milligrams manganese (174 percent DV) 427 milligrams phosphorus (61 percent DV) 0.3 milligrams copper (41 percent DV) 3 milligrams zinc (40 percent DV) 116 milligrams magnesium (37 percent DV) 538 milligrams sodium (36 percent DV) 18 micrograms selenium (33 percent DV) 237 milligrams calcium (24 percent DV) 2.4 milligrams iron (14 percent DV) 567 milligrams potassium (12 percent DV) Here’s a quick glance at some of the top health benefits associated with the ingredients in this baked apple cinnamon oatmeal recipe: Oats: Oats are high in fiber, so they help to lower cholesterol levels and make you feel full and satisfied, without experiencing cravings soon after eating them because of fluctuating blood sugar levels. Eating oats can also help to boost your immune system and reduce inflammation, helping you to fight disease. (5) Apples: Apples have very strong antioxidant and anti-inflammatory activity, so they can help health conditions like diabetes, heart disease and cancer as well as digestive issues. Plus, apple nutrition includes vitamin C, which has anti-aging effects, and potassium. (6) How to Make Apple Cinnamon Baked Oatmeal Before you get your ingredients together for this baked oatmeal recipe, preheat your oven to 350 degrees Fahrenheit. Your first step is to add the following ingredients to a pot: 4 cups of coconut milk, ½ cup coconut sugar, 2 tablespoons of butter, ½ teaspoon of salt, ¼ teaspoon nutmeg, ¾ teaspoon cinnamon and ⅛ teaspoon of cardamom. Bring the mixture to a boil over high heat. Next, add in 2 cups of chopped apples, 2 cups of steel cut oats, 1 cup of chopped nuts (I chose walnuts) and ½ cup of raisins. Mix all of these ingredients together until they are well-combined. Your last step is to transfer the mixture to a greased 9×13 pan, or use an oven-safe pot and bake for 30 to 35 minutes. The top of your baked oatmeal should be slightly crispy and you can add some more nuts for an extra crunch. Transfer your spiced, apple gluten-free oatmeal to a large bowl… and enjoy! INGREDIENTS: 4 cups full-fat, canned coconut milk ½ cup coconut sugar 2 tablespoons butter ¾ teaspoon cinnamon ¼ teaspoon nutmeg ⅛ teaspoon cardamom 2 cups steel cut oats 2 cups chopped apples ½ cup raisins 1 cup chopped nuts ½ teaspoon sea salt DIRECTIONS: Preheat oven to 350 F. Bring coconut milk, coconut sugar, butter, salt, nutmeg, cardamom and cinnamon to boil in pot over high heat. Add remaining ingredients to pot and mix. Transfer contents to greased dutch oven and bake for 30–35 minutes. To read the original article click here.

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Healthy Apple Cinnamon Muffins Recipe

Apple Cinnamon Baked Oatmeal Recipe