Post Thanksgiving Breakfast

Apple Muffins and Kale Smoothie

With the amount of food consumed on Thanksgiving you may want something light for breakfast the next morning, especially with a house full of guests. How about making some smoothies and muffins for everyone? The muffins can be made a head of time and stored in the refrigerator or freezer until needed. This allows you to sleep in and not need to dirty up anymore dishes post Thanksgiving. Making up a few light and refreshing smoothies can make a great treat for anyone to enjoy.

Apple Cinnamon Muffins

Makes 20

Ingredients:

2 cups brown rice flour
⅔ cup potato starch
⅓ cup arrowroot flour
⅔ cup plus 2 Tbs coconut palm sugar, divided
¼ cup flaxseed meal
1 Tbs baking powder
1 tsp baking soda
¾ tsp xanthan gum
¼ tsp salt
2½  tsp ground cinnamon, divided
1 apple peeled and chopped
½ cup, chopped pecans
½ cup fat free milk
½ cup sunflower oil
2 large eggs

Directions:

  1. Preheat oven to 375F. Position rack in center of oven. Grease muffin pan with cooking spray.
  2. Mix brown rice flour, potato starch, and tapioca flour in a large bowl until well combined. Transfer 2 cups of the mixture to another bowl with ⅔ cup of sugar, flaxseed meal, baking powder, baking soda, xanthan gum, salt, and 2 teaspoons of cinnamon; mix well. Add apple and pecans, stir to coat evenly.
  3. Combine milk and oil in small bowl. Beat in eggs. Add liquids to dry mixture and stir until just blended. Fill muffin tins with mixture until about ⅔ full.
  4. Mix remaining 2 tablespoons coconut palm sugar and remaining ½ teaspoon of cinnamon together. Top muffins with cinnamon sugar. Bake for 18-23 minutes. Remove from pan and serve immediately or cool on a rack.
Nutritional Facts: per serving
186 cal; 9g total fat (1g sat fat); 25g carb; 281mg sod; 3g protein; 7g sugar
*This recipe is based off of a recipe from Gluten Free Baking Classics by Annalise G. Roberts

Light Ginger Kale Smoothie

Serves 2

Ingredients:

2 cups unsweetened coconut water
1 cup plain yogurt
2 kiwi fruit, peeled
2 large kale leaves, center rib removed
2 tsp minced fresh ginger
2 tsp agave nectar
1 cup ice

Directions:

  1. Blend all ingredients in a blender until smooth.
Nutritional Facts: per serving
211 cal; 2g total fat (1g sat fat); 40g carb; 375mg sod; 6g fiber; 8g protein; 3g sugars
*This recipe is based off of a recipe from Runners World Meals on the Run

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