November 3, 2017
  •  By: Nataly Perez

Baked Grain-Free Treats you can Enjoy for Breakfast

The fall season is finally here and I couldn’t be more thrilled about cooler temperatures, beautiful amber leaves, and pumpkin flavored EVERYTHING! Also, I am very excited that baking season is upon us.

I utilize baking as a way to destress from a long day, that usually includes an early morning workout followed by a long day at the office. I am always rushing out the door in the mornings, but skipping breakfast is never an option for me.

Lately, I have been making these delicious pumpkin grain-free treats that pair perfectly with a cup of coffee or tea in the morning. Sometimes I enjoy them as a dessert, but they also double up as a quick healthy breakfast option.

I should mention that they are made with quality simple ingredients to balance out your diet. These baked goodies contain tons of fiber, healthy fats, and protein to keep you full and energized to go about your day. Whether you follow a paleo diet or not, you’ll definitely enjoy these recipes.

Pumpkin-Pie Spiced Muffins
(Makes 10 servings)
1/2 coconut flour (sifted)
1/4 cup of tapioca flour
1/2 tsp of sea salt
1 tsp of pumpkin spice
4 eggs (room temp)
2/3 cup of canned pumpkin puree
1/2 coconut oil (melted)
1/2 cup of maple syrup
1 tsp of vanilla extract
1/2 tsp of baking soda
1/4 cup of raw pumpkin seeds for topping

1. Preheat the oven to 375
(Line your muffin pan with 10 cupcake liners)
2. In a bowl whisk together coconut four, tapioca flour, baking soda, sea salt, & pumpkin spice. In a separate bowl combine all the wet ingredients together except the pumpkin seeds.
3. Next, slowly mix in the dry ingredients with the wet ingredients until batter becomes
(I like to use an electric hand mixer). Let batter rest for a few minutes so the flour can fully absorb the wet ingredients.
4. Divide batter evenly into the 10 muffin cavities. Top each muffin with raw pumpkin seeds. Bake for about 21-23 mins or until an inserted toothpick comes out clean. Let them cool and store in the refrigerator for freshness. Enjoy!

Pumpkin-pie pecan mini-loaves

(Makes 5 servings)

2 1/4 cup of almond flour
1/2 cup of coconut sugar
1/2 tsp of baking soda
1/2 tsp of cinnamon
1 tsp of pumpkin spice
1/2 tsp of sea salt
2 eggs (room temp)
3/4 cup of canned pumpkin puree
1/2 cup of maple syrup
1/4 cup of coconut oil (melted)
1 tsp of vanilla extract

1. Preheat oven to 375F
(spray mini loaf pan with non-stick coconut oil spray)
2. In a bowl combine all the dry ingredients like the almond flour, coconut sugar,
baking soda, cinnamon, pumpkin spice, and sea salt. Mix together until well combined.
Mix together wet ingredients in a separate bowl while omitting the chopped pecans.
3. Next, start to add in the wet ingredients with the dry ingredients.
(I like to use an electric hand mixer) whisk until batter becomes smooth.
4. Pour batter evenly into loaf pan. About 2 heaping tbsp of batter per mini loaf.
Top batter with chopped pecans and bake for about 20 mins or until toothpick comes out clean.

Once they cool down store in the refrigerator for freshness and enjoy them throughout the week.

Nataly Perez is a health and fitness enthusiast. She enjoys playing in the kitchen to come up with healthy and easy recipes others can recreate no matter what their lifestyle is like. Nataly likes to show others that even with a busy lifestyle, anyone can find balance by eating foods that are beneficial to their bodies and taste great at the same time. When she is not in the kitchen, you can find her working up a sweat at a cycle or kickboxing class. Follow her on Instagram: @Fitnhealthy_

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