Guest post courtesy of The Rogue Brussel Sprout

Looking for a cozy way to use Everipe’s convenient, nutrient-packed smoothie kits during the winter? These muffins are just the thing! They’re nourishing, easily vegan, naturally-sweetened, made with oat flour, and get their flavor from your favorite Everipe smoothie kits. You’ll need two smoothie kits for this recipe, so you can use two of the same or mix-and-match for even more flavor options. Thanks to the shelf-stable nature of the smoothie kits, these muffins are made almost entirely out of the pantry, which means no last-minute runs to the store. The batter is made in a blender and comes together in minutes, so these are great to whip up as a nutritious breakfast during the busy holiday season!

 

Ingredients

• 2 very ripe bananas with brown spots
• 1 c milk of choice, vegan if desired
• ¼ c drippy, natural almond butter
• ¼ c maple syrup
• 2 ¼ c rolled oats
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 2 Everipe smoothie kits of choice, divided
• Optional: ½ c chocolate chips or chopped nuts
• Optional: coarse sugar for the muffin tops

 

Directions

1. Preheat the oven to 350º and line a 12-cup muffin tin with muffin liners, or oil the tin very thoroughly. 
2. Put the wet ingredients (oats, milk, almond butter, and maple syrup) into a large high-power blender. Adding the wet ingredients first helps to prevent clumping.
3. Put the dry ingredients (oats, baking powder, baking soda, salt, and the contents of ONE Everipe smoothie kit) on top of the wet.
4. Blend until the oats are completely broken down and you have a thick, rich batter; this should only take a minute in a high-power blender.
5. Add the contents of the second Everipe smoothie kit, as well as nuts or chocolate chips if using. Pulse the blender once or twice to incorporate the mix-ins, but not more than that so they keep their shape.
6. Spoon the batter into the 12 muffin cups, dividing it evenly. If desired, sprinkle coarse sugar on top of each muffin.
7. Bake for ~25 minutes until a cake tester comes out clean, then turn out onto a cooling rack. Store any leftover muffins in a tightly-sealed container in the fridge.

Enjoy! 

 

For more of Lee's genius recipes, check out her website or follow her kitchen adventures on IG at @theroguebrusselsprout. 

New year, totally new thing on the blog: our first official guest post!  And if that wasn't exciting enough, in this post our superfoods are taking a break from the blender and heading into the OVEN.  The very first Everipe superfood baked good has been created.  The recipe is simple, healthy, and totally delish. Enjoy! 

Guest written by Maria Fernanda Lopez of Purely Healthy Living:
We all have our own holiday classic. Every culture has its own signature Christmas/holiday recipe, and orange cranberry is one of those classic recipes we enjoy during this season. Taking inspiration from that combo, I created my own variation with the ingredients I already have in my pantry.

I used Everipe's Unbelievaberry smoothie kit containing berries, chia seeds and hemp seeds for the berry.  For the orange touch I used sweet orange essential oil. Have you tried using essential oils for cooking? It's a simple way to add extra flavor with just a few drops.

The combination of berries and orange is just AMAZING. So flavorful! Definitely obsessed with this recipe. Those drops of orange essential oils really make a difference; I usually get my essential oils at Marshalls or TJ-Maxx. 

These muffins were made using paleo ingredients so these will be:
- Wheat Free
- Gluten Free
- Lactose Free
They are are also low carb thanks to the monk fruit, a natural sugar that doesn't give us glucose spikes. Added bonus: it's keto and diabetic friendly! 

As with most of my recipes, this is a simple recipe with simple steps. Healthy foods meet convenience and flavor--one of my mottos when it comes to cooking. 

Orange Berry Paleo Muffins

By Maria Fernanda Lopez

Serves 12
Ingredients
- 1/2 cup of coconut flour
- 1/4 cup of almond flour
- 1/4 cup of ground flaxseed
- 1/3 cup of monk fruit sweetener 
- 1 tsp of baking powder
- 1 tsp of cinnamon
- 4 eggs
- 1/2 cup of nut milk or water
- 1/4 cup melted ghee or coconut oil
- 1/3 cup of dried berries (no sugar added)
- 3oz. of low carb chocolate pieces
 
Method
1. Preheat the oven at 350F.
2. Mix the dry ingredients, skip the dried fruit and the chocolate.
3. Add the wet ingredients and mix well.
4. Pour the mix into twelve muffin cups.
5. Top with berries and chocolate.
6. Bake for 24 minutes.
7. Let them cool down and ENJOY!
Nutritional Information (per serving 152 kcal)
Fat: 11.8g
Carbs:10.3g
Fiber: 5.8g
Protein: 4.2g