gluten-free muffins, gluten-free recipes, muffin in a mug, S recipes, sugar-free muffins, sugar-free recipes, thm, thm friendly, trim healthy mama

Cinnamon Roll MIM (Muffin In A Mug)

This Cinnamon Roll MIM (Muffin In A Mug) recipe is just amazing. No, it doesn’t look like a cinnamon roll and it doesn’t quite taste like one, either. BUT it is perfect for when you are craving something a little sweet for breakfast and you can’t have or don’t want the real thing! I mean, let’s face it…who wants to eat something knowing it’s going to make us fat???? Not ME!!

Especially not when I can eat one of these…

cinnamon roll MIM

You can eat everything on that plate!!  🙂

Cinnamon Roll MIM (Click HERE to print recipe)

Get This:

  • 1 T. coconut oil
  • 3-4 T. sweetener of choice
  • dash salt
  • splash vanilla
  • pinch baking powder
  • 1/2 t. cinnamon
  • 1 egg
  • 1/4 c. almond flour/meal

For Icing:

  • 2 oz. cream cheese
  • 5-6T.sweetener of choice
  • 1 t. cinnamon
  • heavy cream to thin

Do This:

  1. Melt coconut oil in mug.
  2. Add sweetener, salt, vanilla, baking powder and cinnamon and mix well.
  3. Beat egg in a small bowl and then add to mug.
  4. Add almond flour.
  5. Microwave for 1m, 10s, or until done.
  6. Mix remaining ingredients for the cream cheese ‘frosting’ til combined and fluffy.
  7. Slice muffin into four slices, spread ‘frosting’ over slices.
  8. Enjoy!
For my THM friends, this is an S snack/meal.

Try this recipe! You won’t be sorry! I could eat the cream cheese topping all by itself! Om nom…

LIVE, laugh love and be kind!  xoxo

E recipes, gluten-free muffins, gluten-free recipes, sugar-free muffins, sugar-free recipes, thm, thm friendly, trim healthy mama

Apple Pie Muffins

I have seen several recipes for these apple pie muffins online. Some call for oat fiber, some for whole wheat flour. I have seen some that called for greek yogurt and some that didn’t.  So I looked at all of them, compared them and came up with one that I thought I would like.  I wasn’t disappointed.  I don’t think you will be, either… At least I hope not. I added a couple things I didn’t see in any of the recipes I saw online. You know, my little stamp to make them my very own.

apple pie muffins

Gluten/Sugar-Free Apple Pie Muffins (Click HERE to print recipe)

Get This:

  • 1 c. oat flour (just put 1 1/4 c. gluten-free oats in your food processor and process til fine)
  • 1/2 c. gluten-free oats
  • 1 T. ground flax seed
  • 1 1/2 c. cored, diced apple (I used gala apples)
  • 1 T. baking powder
  • 1/4 t. sea salt
  • 1/3-2/3 c. sweetener of choice (more or less depending on how sweet you like your muffins)
  • 2 t. cinnamon
  • 1 t. nutmeg
  • 1/4 t. ginger
  • 1/4 t. cloves
  • 1/2 c. egg whites
  • 2 T. butter, melted
  • 1/2 c. unsweetened applesauce
  • 1 t. vanilla
  • 8-10 drops liquid vanilla stevia
  • 1/4 c. almond milk

Do This:

  1. Prepare a muffin pan by spraying it with non-stick cooking spray and preheat your oven to 375° F.
  2. In a medium size bowl mix together the dry ingredients until they are blended well.
  3. In a separate bowl, combine wet ingredients.
  4. Once wet ingredients are well combined, pour them into your dry ingredients and mix well.
  5. Ladle batter into prepared muffin pan, filling to 3/4 full.
  6. Bake for 18-20 minutes or until slightly browned and set in the center.
  7. Allow to cool for a few minutes in the pan before removing and placing on a wire rack to cool completely.
  8. Enjoy!

For my THM peeps, these are an E snack (2 is a serving) and are perfect for this time of year. You could make these with pumpkin for a nice treat, too! That would be perfect with a dollop of FF whipped topping! YUM!

LIVE, laugh, love and be kind!  xoxo

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The fine folks over at LetThemEatFoods sent me one of the Blueberry Muffin Mixes the other day and I am just now getting around to reviewing it.  I have so many things to review, it’s getting crazy all up in heeya! Then we just had our Memorial Day Work Weekend here at camp, so I’ve been super busy with that, that’s why I have been MIA the last few days.

It’s important to mention that when the folks at LetThemEatFoods contacted me, they asked what product I would like to try, so I perused their site to check out my options….and can I just say, “YUM”?  Oh and maybe, “WOW!”

They not only sell mixes, but already baked goods, as well!  Yeah, brownies that are HUGE and gluten and dairy-free, too!  They also sell banana bread mix or already baked loaves…YUMMY!  They even sell pans to bake their mixes in.  How cool is that?

Well, since I am a recipe developer (contact me if you have a product you would like me to use for a recipe!) they said one of two recipes they could send would work the best, as some of their recipes are pretty much complete as they come.  So we decided on the blueberry muffin mix.  Which is kind of misleading because it’s actually a plain muffin mix.  It doesn’t have blueberries in it.  You can add ANY fruit you want to it…AND I did!  🙂

Guess what fruit I used… you’ll never guess.  Ok, maybe you will but I’m going to tell you anyway, so no need!  I used PEACHES!  Yep, peaches.  As the mix sat on my counter and I thought and thought, I kept thinking to myself… ‘Self…you must come up with something original.  You have told these people you would and now you MUST’.  And I did… 😉

Here’s the proof!!

Peach Muffins

Peach Muffins (Click HERE to print recipe)

Get This:

  • 1/3 c. coconut oil
  • 1/3 c. unsweetened almond milk (can use vanilla or plain)
  • 1 1/2 c. fresh or frozen peaches, divided
  • 1 t. vanilla
  • 1 egg
  • 1 T. honey
  • 1 t. ginger
  • 1 package LetThemEat Blueberry Muffin Mix

Do This:

  1. Preheat oven to 400° F. Line muffin tin with paper liners or spray with non-stick cooking spray.
  2. Puree 3/4 c. of your peaches; add to a medium size bowl. Dice the remaining peaches and set aside.
  3. Add remaining wet ingredients to the bowl and mix well.
  4. Pour muffin mix into wet mixture and stir just until everything is moistened and incorporated.
  5. Fold in diced peaches.
  6. Immediately sprayed or lined muffin tins with muffin batter. Your muffin tins should be a little more than half full.
  7. Bake muffins for 20-25 minutes or until just starting to brown and a toothpick inserted comes out mostly clean.
  8. Allow muffins to cool for about 5 minutes in the muffin tins before moving to a wire rack to cool completely.

These are so good.  Not too sweet, but sweet enough.  That little tang of ginger in there is perfect.  I don’t mean to toot my own horn but….TOOT TTTTOOOOOTTT!!  😉

And now for a review of the muffin mix…

I give LetThemEatFoods Blueberry Muffin Mix ♥♥♥♥♥

I loved it!  Great taste, texture and crumble.  I love that I can pronounce everything in the ingredients.  The packaging is simple, plain and attractive.  The product is gluten, dairy and soy-free.  The instructions are easy to read and follow.  And I love the tagline on their packaging… “Life can be better. Eat like you used to.” With these muffins, you definitely don’t feel like you’re giving anything up!!

Live, laugh, love and be kind! xoxo

blog branding, blog review, blogger giveaway, Coffeecake Connection Company, gluten-free cake, gluten-free cookies, gluten-free giveaway, gluten-free muffins, gluten-free reviews

Coffeecake Connection Company

I got connected with CCC by chance on Facebook, through Christine Welch, who happens to be the OWNER of The Coffeecake Connection Company (CCC). I don’t remember how we came to be acquainted, but the important thing IS, we did!

Because look at what I got in the mail the other day…

Coffeecake Connection

It all came wrapped beautifully in a pretty box tied in a bow of twine, with paper confetti ribbons in the box!  It really was quite lovely.  I should have taken a before and after!  She sent me a small variety of just about everything they sell and, can I just say, ‘WOW!’

They make several different kinds of cookies, brownies, coffee cakes, cake-a-lettes (cupcake/muffin), and they also sell a couple of flavors of frozen batter (I believe a Chocolate and Signature) that can be used for anything you can think of.  It comes ready-made and you can just scoop and use. From donuts to coffee cake, anything you can think of you can probably make with it! You are going to be able to order that and have it shipped soon! As of right now you can only buy it at their headquarters in Chicago and at some stores.

I was super stoked to try the cookies as they are ginormous and looked so very good! I was not disappointed AT ALL!  Their cookie flavors include: Snickerdoodle, Milk Chocolate Chunk and Cranberry White Chocolate.I was sent one of each and I can attest that they are all very good!

Their brownie flavors include: Milk Chocolate and Chocolate Caramel.  I was sent two of the milk chocolate brownies.  They are also very good.  A little on the dry side, but still very good. I am going to ask them about what they use to make them and see if I can help them out with the dryness…. 😉

The cake-a-lettes flavors include: Signature, cinnamon, chocolate chip, double chocolate chip, and triple berry.  I was sent the triple berry, chocolate chip and Signature flavors.  I tried the chocolate chip one and the triple berry.  The chocolate chip one was not very good. The chocolate chip cake-a-lette was a little dry and didn’t have a lot of flavor.  I think was just a fluke, because during shipping  it’s little case had popped open and it was completely upside down in it.  The triple berry one was VERY GOOD.  Nice and moist.  The cake was just sweet enough and the berries were a fabulous addition to the little cake! These are to be frozen or refrigerated and the company… and I recommend warming them slightly before eating.  Just 10s or so in the microwave and they are perfect!

So overall, I can say that this is a great company and now I will give you the actual review…

Coffeecake Connection Company  ♥♥♥♥♥

Five hearts!  I can totally recommend this company!  Their goodies are totally gluten-free made in a gluten-free facility and the products have fabulous flavor and texture.  I would recommend these treats for any get-together… Mother/Daughter banquets, family reunions, graduations, ANYTHING that you need gluten-free sweet treats for and you don’t want or can’t make them yourself for.

Now let me state these are NOT sugar-free OR low-calorie, or anything of the sort!  These are for SPECIAL OCCASIONS and TREATS! Not something I would ever recommend on a daily basis!  Everything in moderation! These lovely baked goods would make WONDERFUL gifts for loved ones and friends!

And now, I have been told by Christine that she would like one of my readers to be able to enjoy some of her goodies as well!! So, we are going to have a GIVEAWAY!!!  Yay!!  One of you lucky readers is going to receive a small gluten-free cookie/brownie sampler!! Oh, boy are you in for a treat!!  Just click the link below to enter!!

Enter HERE!!

Good Luck!!

LIVE, laugh, love and Be kind! xoxo

blog branding, blog review, gluten-free muffins, gluten-free recipes, gluten-free reviews

Pineapple Surprise Mini Muffins

Zulka® recently sent me two 4 lb bags of their all natural, unrefined NON-GMO pure cane sugar to cook and bake with.  So I thought I would put some to use to make these little muffins this morning for breakfast. I thought they looked like a delicate, subtly sweet item that would work well with this sugar.  And I wasn’t wrong…

Tropical Surprise Muffins

Look at these little beauties.  They are just a breath of fresh air.  Perfect for spring, don’t you think?  They are so light and airy and bright with a mild sweetness and coconut flavor with a little surprise (pineapple pieces) inside.  These mini muffins are perfect for your spring table!

Pineapple Surprise Mini Muffins (makes 24 mini muffins) (Click HERE to print recipe)

Get This:

  • 1 c. gluten-free, all-purpose flour
  • 1 t. xanthan gum
  • ¾ t. baking powder
  • ¼ t. baking soda
  • 1/8 t. kosher salt
  • 3 t. coconut oil, melted and cooled slightly
  • 1 egg
  • 1 t. coconut extract
  • 1/3 c. Zulka® Morena® Pure Cane Sugar + a little to sprinkle tops just before baking
  • 1/4 c. plain nonfat greek yogurt
  • 1/3 c. coconut milk
  • 1/2 can or less pineapple chunks (I took pineapple chunks and cut them in half and the cut the halves in half, and put 2 small pieces in each muffin)

Do This:

  1. Preheat oven 350° F.
  2. In a medium bowl, whisk together the dry ingredients, except sugar.
  3. In a separate bowl, whisk together the coconut oil, egg, and coconut extract.
  4. Stir in the sugar and greek yogurt until thoroughly combined and no large lumps remain.
  5. Add flour mixture and coconut milk to egg mixture, alternating between the flour mixture and milk, beginning and ending with the flour; stir until just incorporated.
  6. Fill each mini muffin cup a little more than halfway with batter.
  7. Place 2 small pieces pineapple into the center of each muffin, pressing lightly into batter; sprinkle top with a pinch more sugar
  8. Bake at 350°F for 11-12 minutes or until barely firm to the touch.
  9. Cool in the pan for 5 minutes before turning out onto a wire rack.

Adapted from here.

These are so good! I will definitely make these again.  I told my daughter they would be perfect to take for her track and volleyball teams for snacks.  They are always looking for healthy snacks for the kids and these would be perfect!

The Review…

Zulka® Morena® Pure Cane Sugar ♥♥♥♥♥ (out of 5)

  • This has fabulous flavor
  • It’s NON-GMO
  • It’s unrefined
  • Because of the above, it’s less likely to spike your blood sugar, which is awesome!

Live, laugh, love and be kind! xoxo

eggs, gluten-free muffins, gluten-free recipes, S recipes, thm, thm friendly, trim healthy mama

Egg Muffins

I have seen recipe after recipe for these egg muffins and have wanted to try them for some time, but have shied away for some reason or other. Well, today that came to an end. I finally made my egg muffins. And I am so glad I did. They’re delicious!! I didn’t follow anyone’s recipe, I just did my own thing. I thought about what me and my bunch like in eggs and went from there.  I will now share my recipe for Egg Muffins.

Egg Muffins

Egg Muffins (Click HERE to print recipe)

Let’s Get This:

  • 7 large eggs
  • 1/2 c. cream or half and half
  • 1 T. coconut oil to cook veggies in (can use any oil)
  • 2 cloves garlic, minced
  • 1/2 1 medium bell pepper, diced small (I used an orange one, but hey, I’m not the boss of you!)
  • 1/4 medium onion, diced small
  • 1/4 c.mushrooms, diced small
  • small handful fresh baby spinach chopped small
  • 6 pieces cooked bacon, to crumble on top of muffins before baking
  • 1/4-1/2 c. shredded cheddar cheese, to sprinkle on top of muffins before baking
  • seasonings for veggies and eggs (whatever you like), to taste
  • non-stick cooking spray for muffin tin

Let’s Do This:

  1. Preheat you oven to 350º F.
  2. Cook your bacon (I cooked mine in the oven while I got everything else ready)
  3. Cook garlic, bell pepper, onion and mushrooms over medium heat in 1 T. coconut oil and seasonings you like, until tender.
  4. Turn off heat and add chopped spinach to wilt; allow to cool several minutes.
  5. While veggies are cooking, whisk eggs and cream together with whatever seasonings you are using.
  6. Spray your muffin tin with non-stick cooking spray.
  7. Once veggies have cooled several minutes, add to egg and milk mixture, stirring well to mix.
  8. Using a small ladle, ladle egg muffin mixture into muffin tin.
  9. Crumble bacon into each tin and sprinkle a little cheese on top as well.
  10. Bake for 20-25 minutes or until golden brown.

These are tasty little muffins that would make great after school snacks, breakfast, brunch, or an after workout snack. If you don’t do spinach, don’t put it in there. If you like something else you don’t see, add it. The possibilities are limitless!

Live, laugh, love and be kind!  xoxo