Pumpkin Apple Muffins

My Pumpkin Apple Muffins are the perfect way to start off your Fall baking. Sweet and rich pumpkin is combined with Fall spices and molasses for the perfect start to your morning. These muffins are gluten free, are made in one bowl, and are perfect when topped with cinnamon, nutmeg and sugar! 

Pumpkin Apple Muffins // gluten free// treatswithatwist.com

Ok, so it isn’t exactly “Fall” over here. It’s still around 90 degrees and really freaking humid. BUT a few days last week, the mornings were crisp and 55 and it felt like tailgating weather! So, it gave me that Fall pep in my step.

Don’t get me wrong, I love summer. I truly do. My birthday is in summer, I love being tan and smelling like coconuts, I love falling asleep in the sun with my sunglasses on and a cold drink in my hand…but I had none of that this summer since I was pregnant, nauseous, and overheated. So, I’ll enjoy all of that next summer and embrace Fall instead!

To kick off my Fall baking, I’ve combined the two major players: apples and pumpkin!

My Pumpkin Apple Muffins are so moist, richly flavored and subtly sweet. I love that they can be topped with a sandy mixture of cinnamon, nutmeg and sugar without second thought, because the batter of the muffins contains no processed sugar! Yes, look at those ingredients. Molasses only. And only ¼ cup for the entire batch! That’s because you get plenty of moisture and sweetness from the grated apple and the pumpkin puree, so extra sugar isn’t needed. The Topping is a treat and adds delightful texture.

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I’ve been gobbling up these Pumpkin Apple Muffins all weekend long. I’ve been dipping them in more cinnamon/nutmeg-sugar, crumbling them on top of bowls of yogurt, and scarfing them down with cups of hot coffee. [Pregnancy note: yes, I make one full carafe of half-caff coffee and it lasts me almost an entire week, in case you were curious.]

Pumpkin Apple Muffins 2

Pumpkin Apple Muffins 4

These muffins are the perfect way to kick off Fall baking. They’ll fill your home with rich, beautiful smells and make you grab a scarf as you run out the door…then you’ll probably put the scarf back when you realize it’s still too hot outside, but it’s the thought that counts, right? Cheers to thoughts off cooler weather and Pumpkin Spiced everything!

Pumpkin Apple Muffins // gluten free// treatswithatwist.com

Pumpkin Apple Muffins 5

Pumpkin Apple Muffins
My Pumpkin Apple Muffins are the perfect way to start off your Fall baking. Sweet and rich pumpkin is combined with Fall spices and molasses for the perfect start to your morning. These muffins are gluten free, are made in one bowl, and are perfect when topped with cinnamon, nutmeg and sugar! (makes 14-15 muffins)
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Ingredients
  1. 1 cup oat bran
  2. ½ cup almond meal
  3. ½ cup gluten free all purpose flour blend
  4. 2 Tbs. flaxseed meal
  5. 1 tsp. baking soda
  6. 1 ½ tsp. cinnamon
  7. ¾ tsp. nutmeg
  8. 1 tsp. vanilla extract
  9. 1 cup pumpkin puree (I used canned, NOT “pumpkin pie filling”)
  10. ½ cup molasses
  11. ¼ cup coconut oil, melted
  12. 2 eggs
  13. 1 ½ cups unsweetened almond milk
  14. 1 tsp. vinegar (I used apple cider vinegar)
  15. 1 large apple, coarsely grated
Topping
  1. 3 Tbs. granulated or raw sugar
  2. ½ tsp. cinnamon
  3. 1/8 tsp. nutmeg
Instructions
  1. Preheat your oven to 350 degrees F and spray a muffin tin with nonstick spray (or line with papers).
  2. In a small bowl, combine the almond milk and vinegar. Set aside.
  3. In a large bowl, whisk together the pumpkin puree, vanilla, molasses, coconut oil and eggs. Next, layer on top of the wet ingredients all of the dry ingredients and spices. Add the grated apple on top of the dry ingredients. Finally, add the almond milk/vinegar. Use a wooden spoon to carefully mix and fold it all together, until just mixed but not too lumpy.
  4. Use an ice cream scoop or ¼ cup measuring cup to scoop the batter into the prepared muffin tin. Fill the muffin compartments just over ¾ full (a bit more than ordinary muffins). You’ll have enough batter leftover for 3-4 more muffins (if you have another tin, go ahead and use up your batter, but if you only have the one tin, you can place the batter aside and wait until this tin is free).
  5. Bake for 30-35 minutes, until a test stick comes out clean. I baked mine for 33 minutes.
  6. Let the muffins cool on a wire rack. Mix together the cinnamon-sugar-nutmeg (“Topping”) in a small bowl for the topping. When the muffins are cool, turn them out of the muffin tin to finish cooling completely. Dip the tops in the Topping so they are coated in the sandy sweet mixture. Serve, enjoy!
Notes
  1. Muffins can be kept in a sealed container for 3 days on the counter or up to a week in the fridge. Freeze any extras you don’t plan to eat within a week.
  2. I highly recommend keeping the Topping nearby while serving these muffins! There’s nothing more delightful than splitting a muffin in half, smearing on a little butter and then sprinkling on more cinnamon/nutmeg-sugar! Since they’re only sweetened with molasses, there’ no harm, right? Enjoy!
Adapted from my Blueberry Bran Muffins
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Roasted Plums with Yogurt and Honey

Roasted Plums with Yogurt and Honey is a super simple breakfast, snack or dessert. Summer stone fruits are roasted and topped with simple yogurt and honey, making them a healthy, delightful way to start or end your day!

Roasted Plums with Yogurt and Honey // treatswithatwist.com  

Like I said on Monday, if it’s past 9am, the oven just isn’t turning on in my house.

To keep things simple, seasonal and delicious, I roasted deliciously sweet plums until they were bursting and syrupy. They almost turn into jam, and they’re perfect for breakfast, snacks or dessert.

I was truly inspired by my love of grilled stone-fruits. But, because it was early in the morning and my husband was not going to light the grill for me to grill fruit, roasting was my compromise. And lordy it is SO good.

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You can use any stone fruit here. In fact I planned on using peaches, but the grocery store supply was looking sad, so plums were the best option for me.

This recipe is so flexible. In fact, I’ve included some amazing alternatives to topping the Roasted Plums with Greek yogurt and honey. My favorites include: ice cream [duh!], ricotta and honey, or perhaps some shaved white chocolate and fresh whipped cream! They all sound so refreshing and highlight this summer fruit so perfectly. 

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Roasted Plums with yogurt and honey 4

Roasted Plums with Yogurt and Honey // treatswithatwist.com

Roasted Plums with Yogurt and Honey
Roasted Plums with Yogurt and Honey is a super simple breakfast, snack or dessert. Summer stone fruits are roasted and topped with simple yogurt and honey, making them a healthy, delightful way to start or end your day!
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Ingredients
  1. ½ tsp. coconut sugar or maple sugar per half
  2. Greek yogurt
  3. Honey
Instructions
  1. Preheat your oven to 400 degrees F.
  2. Place the plum halves, inside side up, on a cookie sheet. Sprinkle with the sugar. Roast for 20-25 minutes, until plum juice is bubbling out around the plum halves.
  3. Let the roasted plums cool slightly before topping. Dollop with Greek yogurt (use 2% or full fat) and drizzle with local honey. Enjoy!
Alternative serving options
  1. Try roasted plums served with vanilla ice cream, dolloped with ricotta and honey, or topped with shaved white chocolate and fresh whipped cream.
Treats With a Twist http://www.treatswithatwist.com/wp/

Chocolate Chip Cookie Pancakes

My Chocolate Chip Cookie Pancakes are an amazing way to start the day! They’re actually gluten free, happen to be vegan and are really healthy, but these pancakes will let you feel like you’re having a treat in the morning, which you totally deserve! 

Chocolate Chip Cookie Pancakes // treatswithatwist.com

So, if you live in the south, you’re probably boiling over by now. I know I am! Turning on the oven is just plain out of the question in my house (at least, the cutoff time is 9am…before we even realize how hot it is that day).

But, chocolate chip cookies always seem like a great idea! In fact, they’re pretty much always on my mind.

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So we’re making Chocolate Chip Cookie Pancakes! Because they’re cooked in a skillet, are still warm and chocolate-studded and soft on the inside while being crisp on the outside.

These pancakes are gluten free (like I note in my “About Me” section, use gluten free oats if you’re severely sensitive to gluten) and made mostly of oats and banana! They’re vegan because they don’t contain the typical egg and milk that pancakes usually call for. They’re actually very healthy. Just look at those ingredients.

Because they serve two people, you’re each basically eating a bowl of oatmeal with banana and some sweet chocolate chips, which we all deserve a little more of! I’ve made the batter only slightly sweetened because I feel like a lot of sweetness comes from the overripe banana. Also, I assume you’re drenching them in maple syrup or honey. Right? I mean, we are friends, right?

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Right! So let’s do this!

Oh, and just to let you know, you don’t need to pass up this recipe if you don’t have someone to share them with. I assure you, they taste amazing reheated the next day [you’ve basically meal-prepped! Go you!] and they also taste pretty darn good cold (like banana bread), so making them just for yourself is more than acceptable!

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Chocolate Chip Cookie Pancakes // treatswithatwist.com

I’ve included some fun topping suggestions in the directions and notes too, so go ahead and give them a try! We all need to start our day with cookies, especially if it’s too hot to bake cookies to end our day. 

Chocolate Chip Cookie Pancakes
My Chocolate Chip Cookie Pancakes are an amazing way to start the day! They're actually gluten free, happen to be vegan and are really healthy, but these pancakes will let you feel like you're having a treat in the morning, which you totally deserve! (2 servings)
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Ingredients
  1. 1 cup oat flour
  2. 2 Tbs. quick oats
  3. ½ tsp. baking powder
  4. ¼ tsp. baking soda
  5. 1 tsp. maple sugar or coconut sugar
  6. 2 tsp. vanilla extract
  7. 1 overripe banana
  8. 1 cup unsweetened almond milk
  9. ½ tsp. apple cider vinegar
  10. 3-4 Tbs. mini chocolate chips
Instructions
  1. In a large bowl, combine all of the dry ingredients and whisk together.
  2. In a separate bowl, mash the banana until finely mashed. Add the vanilla, almond milk and vinegar and stir together.
  3. Add the wet ingredients to the dry ingredients. Stir until combined. Add the chocolate chips and stir. Set aside the batter while you heat your skillet.
  4. Heat your skillet over medium-low heat (and grease the skillet with butter, coconut oil, or cooking spray). Use ¼ cup measuring cup to spoon the batter onto the hot skillet (I cook 3-4 at a time, depending on the size skillet). Cook for 3 minutes, flip, and cook until golden on the other side (2-3 minutes).
  5. Continue to cook pancakes until the batter is gone.
  6. Enjoy the pancakes still hot from the skillet, stacked up and drizzled with maple syrup or honey! They’re also amazing with a smear of coconut oil, a blob of Greek yogurt, or a mound of whipped cream!
Notes
  1. These pancakes also taste amazing cold (they taste like chocolate chip banana bread when they’re cold)! You can grab and eat your leftover pancakes straight from the fridge, with a smear of yogurt or peanut butter!
Treats With a Twist http://www.treatswithatwist.com/wp/
 Oh hey August! It’s my birthday month! Did you see my Birthday Wish List? It’ll help you find gifts for those fab friends in your life (or give you ideas for your own wish list). 

Banana Almond Smoothie

My Banana Almond Smoothie is an extremely simple, 4-ingredient smoothie that will conquer your sweet tooth without sweeteners, nourish your body and keep you cool in the summertime. Its simplicity may seem elementary, but this smoothie will be your new best friend.

Banana Almond Smoothie // treatswithatwist.com  

How has your summer been going?
I live in one of those “heat warning” zones you’ve been hearing about on the news, so to say I’ve been living indoors is an understatement. Walking from my car to the entrance of Target practically gave me heat stroke the other day. I’m not a fan of being pregnant in the summertime!

I’ve been keeping really hydrated and yet I still feel like I can’t keep up. One of my favorite staples this summer, besides loads of iced tea, water and La Croix, has been this creamy, simple Banana Almond Smoothie.

I made a small (yet huge) decision to really watch my sugar intake. I don’t mindlessly snack on sugary treats, but I wanted to make sure I wasn’t taking in any more sugar than I should be. Thought out treats are one thing, but sauces with sneaky sugar and handfuls of m&m’s instead of one good piece of cake just aren’t ok.

Banana Almond Smoothie 1

So when I devised this smoothie, I had to keep it super basic, and not over-think it. It doesn’t need a glob of honey or maple, it doesn’t need a sprinkle of Stevia or even a few dried dates.

Bananas are naturally sweet when they’re perfectly ripe. Almonds are full of nourishing, healthy fats. And almond milk (unsweetened) is the perfect liquid to pull it all together, keeping the smoothie simple and tasting of bananas. I can’t resist a splash of vanilla, and you shouldn’t either, because it transforms the taste into an almost milkshake-like flavor. The whole thing is divine.

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I, of course, add a handful of ice to make it colder and a bit thicker, but that’s a matter of preference.

Use whatever blender works for you, but I highly recommend a high powered blender like a Vitamix or a Blendtec. If you haven’t used one, you seriously should (or go watch a demo because they tend to do those in random grocery stores). They’re a game changer. You can even buy a refurbished model, making it more affordable and you get all of the amazingness of the machine!

Banana Almond Smoothie // treatswithatwist.com

On to the recipe! Enjoy! 

Banana Almond Smoothie
My Banana Almond Smoothie is an extremely simple, 4-ingredient smoothie that will conquer your sweet tooth without sweeteners, nourish your body and keep you cool in the summertime. Its simplicity may seem elementary, but this smoothie will be your new best friend. (makes 1 smoothie)
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Ingredients
  1. 1 banana
  2. ¼ cup raw almonds
  3. ¾ cup unsweetened almond milk
  4. splash of vanilla extract
  5. ice (optional)
Instructions
  1. In a blender, combine the ingredients (except for the ice) and blend until smooth. Then add a handful of ice and blend again until smooth.
  2. Enjoy!
Notes
  1. I rimmed the glass with a bit of honey and cinnamon, but this isn’t necessary (it’s just adorable).
Treats With a Twist http://www.treatswithatwist.com/wp/
 Another fun, simple banana recipe is this one! You’ll love it! 

Chocolate Strawberry Yogurt Parfaits

My Chocolate Strawberry Yogurt Parfaits are the perfect no-bake treat to start or end your day! Summer berries are layered with healthy chocolate yogurt, making it a fun dessert or a decadent breakfast. 

Chocolate Strawberry Yogurt Parfaits // treatswithatwist.com

To me, summer has slammed in full force. It’s been around 100 degrees here and I’m m-e-l-t-i-n-g!!!

I took the kids (that I nanny) to the zoo yesterday morning, and by 10am I was in one of those “hurry and look at that animal so we can GO” moods. Needless to say, we didn’t get out of there for another 40 minutes. Sheesh! Pregnant me just can’t take it.

And, because I’m pretty sure you’re feeling it like I am I’m bringing you an awesome no-bake recipe!

My Chocolate Strawberry Yogurt Parfaits make a rich and fun breakfast, but they also pass as dessert, easy peasy. If your husband is like mine, call it pudding.

Chocolate Strawberry Yogurt Parfaits 1

Chocolate Strawberry Yogurt Parfaits 3

But I love that I have this chocolaty, creamy, fresh dessert up my sleeve that highlights summer berries and is a healthy way to end the evening. It’s perfect for the Fourth of July, because any berry would be fabulous here. And ending a barbecue-filled day with an easy dessert is just the way to go in my book.

If you love darker, richer chocolate, just add more cocoa. If you love sweeter chocolate, add a touch more maple. This is so versatile, so play around with it. And I love whipping up this double batch to keep in the fridge for a couple desserts during the week.

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Chocolate Strawberry Yogurt Parfaits // treatswithatwist.com

Chocolate Strawberry Yogurt Parfaits 4

Time to make some Chocolate Strawberry Yogurt Parfaits, right? Yes. 

Chocolate Strawberry Yogurt Parfaits
My Chocolate Strawberry Yogurt Parfaits are the perfect no-bake treat to start or end your day! Summer berries are layered with healthy chocolate yogurt, making it a fun dessert or a decadent breakfast. (makes 2 parfaits)
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Ingredients
  1. 1 cup 2% or full fat Greek yogurt
  2. 2.5 Tbs. cocoa powder
  3. 1.5 Tbs. maple syrup
  4. 1 tsp. vanilla extract
  5. 4-5 large strawberries
Instructions
  1. In a bowl, combine all of the ingredients except for the strawberries. Mix well until completely smooth and chocolaty. Taste, if you like a richer chocolate, add more cocoa.
  2. Rinse strawberries. Chop into small pieces.
  3. In parfait bowls, layer chocolate yogurt and strawberries. Eat, enjoy!
Notes
  1. Parfaits can be made and put in the fridge to eat later. You can keep them for up to 4 days in the fridge.
  2. Don’t use fat free Greek yogurt. It adds too much tang, taking away from the richness needed for the chocolate flavor.
Treats With a Twist http://www.treatswithatwist.com/wp/
For more strawberry-filled goodness for the Fourth, try this, these, and this

I used these Weck jars! Love them. (not sponsored, just an affiliate link)