Apple Muffins

These muffins are packed with yummy ingredients and go together quickly once you have your 1 cup of fresh apples, diced.

Apple Muffins
These muffins were inspired from a recipe from one of my favorite cookbooks. I added a little almond flour and used caramel stevia.
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  1. 1 cup Silk almond/coconut milk or milk of your choice
  2. I cup peeled and finely diced apples
  3. 2 1/2 Tbsp coconut oil
  4. 1 Tbsp ground flax
  5. 1 1/2 tsp pure vanilla extract
  6. 5 drops of liquid caramel stevia
  7. 2 cups of spelt or all purpose flour
  8. 1/3 cup of almond flour
  9. 1/2 cup coconut sugar
  10. 2 tsp baking power
  11. 1/2 tsp cinnamon
  12. 1/2 tsp salt
  1. Preheat oven to 350 degrees. Place cupcake liners in muffin tin. Spray coconut cooking spray into each paper liner.
  2. Add first 6 ingredients in small bowl and stir. Let sit for at least 5 minutes
  3. Combine remaining ingredients in a larger bowl and stir.
  4. Add wet ingredients.
  5. Mix until all ingredients are mixed well.
  6. Fill batter into muffin tin. (I used a small cookie scoop - 2 scoop of batter fills each cup evening)
  7. Bake for 20 minutes or until a toothpick comes out clean. Cool on rack for 10 minutes before removing.
Adapted from Chocolate Covered Katie
Deliciously Inspired

Read why buying organic apples is important

Here are a few more recipes using apples:

Stuffed Apples

Apple Blueberry Steel Oats

Here is one of my favorite kitchen tools:

Medium Cookie Scoop


50/50 Breakfast

50 Breakfast - landscape

Happy New Year.  I want to share a fun way to get several breakfast favorites in one dish.

When I was a child, I used to enjoy a 50/50 ice cream bar.  Do you remember those?  They were an orange sherbet on one side and vanilla ice cream on the other.  The best part of this ice cream is that you didn’t have to make a choice between sherbet and ice cream – you could have a little of both.

So this inspired an idea for breakfast.   When it’s cold outside, oatmeal is especially appealing but after I workout in the morning, I also need a little protein.  So I pulled out a ramekin and decided to make a breakfast dish that provided both.

These can be made ahead and frozen.  You know I’m a big fan of cooking once and eating often to decrease the mess in the kitchen.

50/50 Breakfast
An easy to make breakfast. Think about making several and freezing a few for use later on.
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  1. 1-2 eggs, scrambled
  2. Prepared steel oats - follow the directions on package
  3. Bacon - 1 slice
  4. Cinnamon
  5. Honey or Fruit Sweet
  1. 1. Scramble eggs and season. Place in 1/2 of ramekin
  2. 2. Cook steel oats. Stir in cinnamon and sweeten to taste.
  3. 3. Place oats in other half of ramekin.
  4. 4. Cook bacon to desired doneness. Cut in small pieces and sprinkle on top on egg portion.
Deliciously Inspired
What is your favorite way to eat oatmeal?

Here are a few other ideas on eating oatmeal….

Cherry Nut Steal Oatmeal

Baked Oatmeal – Apple Version

Strawberry Steel Oats Sundae




Apple-Blueberry Steel Oats

Blueberry Oats

This weekend brought rain to Arizona and gave me a yearning for warm oatmeal.  My personal favorite is steel oats.   They take a little more time but I like the chewy nutty texture.  Oats are generally made with water but I had the juicer going and decided to try cooking the oats in fresh apple juice.  Now you don’t need to juice your own apples but next time you make oats try changing out your water with apple juice.  It brings a natural  sweetness into your breakfast.  Note:  Apples are listed on the dirty dozen list because of the high amount of pesticides used in producing the fruit.  Always opt for organic apples or apple juice whenever possible.

Apple-Blueberry Steel Oats
A warm apple breakfast with blueberries which are full of antioxidants.
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  1. 2 cups of organic apple juice
  2. 1 cup of water
  3. 1 cup of steel oats
  4. 1 tsp cinnamon
  5. 1/2 tsp nutmeg
  6. 1/4 tsp tumeric
  7. Blueberries - fresh or frozen
  8. Fruit Spread - I used apricot
  9. Pecan pieces
  10. Milk - I used unsweetened almond
  1. Heat liquids and spices in pan to a boil.
  2. Add steel oats and stir.
  3. Cover pan and reduce heat to simmer. Cook for 18-20 minutes.
  4. Uncover. Most of the liquid should be gone. Stir.
To Serve
  1. Place 1/3 cup of blueberries in your serving bowl (if you use use frozen - place them in serving bowl before cooking the oats to defrost a bit)
  2. Place 1/4 of the cooked oats on top.
  3. Add a little milk to thin out oats.
  4. Place a generous tsp of fruit spread on top if additional sweetener is desired.
  5. Sprinkle with 2 Tbsp of pecan pieces.
  1. Leftover oats can be placed in individual storage containers and placed in refrigerator or freezer for later use.
Deliciously Inspired
 Years ago my aunt gave me a beautiful collection of tea cups.  I served my oats in one and found it made breakfast more of an event and helped me with portion control.