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Jan
04
2012

Cinnamon Raisin “Bran” Muffins and Vision Boards

Gluten-Free Dairy-Free Cinnamon Raisin Bran Muffins

Well, I am back after the longest hiatus from my online life yet.

It felt amazing. I spent the most wonderful days with my family and enjoyed the most stress-free holiday season that I have ever had.

While I was languishing in the time with my loved ones, I really thought about what was important to me and what I really want to focus on in 2012.

These two little munchkins are at the TOP of my list…

gluten free bran muffins

It turns out, I do not have a long list of “resolutions” or “goals” for 2012. I feel pretty good about where I am in my life right now.

I achieved just about everything I put on my Vision Board for 2011. And now I am so anxious to get started on my new board for 2012.

Oh. Have I ever told you? I am a huge believer in Vision Boards.

The premise behind them is that when you surround yourself with images and words of who you want to become, what you want to do, where you want to live or go on vacation, where you want to see yourself in a day/ a month/a year, your life changes to match those images and those desires.

They are so fun and easy to make. The best way is to go through magazines and find words and images that call out to you. Look online for photos or inspiration as well. Type up some goals. Then get busy cutting, creating, and designing a collage of how you would like your year to go.

Here is a tip. It is a lot of fun to do this with friends. And wine. Trust me.

When you are done with it, place it where you are going to look at it every day. My husband and I put ours in the bathroom. It might sound weird, but you spend a lot of your life in the bathroom. I can see it from my shower, from the toilet, and from where I put on my make-up. That is a lot of time spent staring at what I want to manifest in my life. 😉

Here is my board from last year. Yup. Right in plain sight.

Vision Board

I will just say it was a good year.

I am ready for the new one. Are you?

I just sent the kids out the door for their first day back to school in 19 days. NINETEEN DAYS! That is the longest holiday break we have ever had.

Getting back into the routine today was rough.  After all of those lazy mornings, it was hard (really hard) to be out of the door on time…especially when the alarm that I thought I set never went off.  I am just so happy that I thought ahead enough to make these Cinnamon Raisin “Bran” Muffins and some hard-boiled eggs the night before so we had a good protein and fiber filled breakfast to get those little brains ready for the day.

These muffins are filled with omega goodness and protein. They are a great treat to start the morning off right and a perfect snack to throw into your child’s lunchbox.  As written, they are Gluten-Free, Dairy-Free, Refined Sugar-Free, and Soy-Free, with directions on how to also easily make them Nut-free and Egg-free. I shared a version of these a while ago (hence the reason the photo may look familiar). But with minor tweaks, I am sharing it again just because we love them so much around here.

And because they are what started our New Year off.

gluten free cinnamon raisin muffins


Gluten-Free, Dairy-Free Cinnamon Raisin “Bran” Muffins

Also Refined Sugar-Free and Soy-Free and Easily Egg-Free and Nut-Free

Ingredients:

  • 1/2 cup Gluten Free Flour Blend – I use The Pure Pantry Organic All-Purpose Baking Mix (Check to see that there is xanthan gum in your flour blend of choice –if not, add 1/4 tsp xanthan gum to this recipe)
  • 1/2 cup Almond Flour, such as Honeyville  (for Nut-Free version use an additional 1/2 cup of your gluten-free flour blend instead of Almond Flour)
  • 1/4 cup Flax Meal (OR 2 Tbsp Ground Chia Seeds)
  • 1 1/2 teaspoons Baking Soda
  • 1/2 teaspoon Aluminum-Free Baking Powder
  • 2 teaspoons Cinnamon
  • 1/2 teaspoon Pumpkin Pie Spice (or more to taste; or just use an additional 1/2 teaspoon Cinnamon)
  • 1/2 teaspoon Sea Salt
  • 1/3 cup + 1 Tablespoons Honey (liquified, not solid)
  • 3 eggs (for Egg-Free:  Mix together in small bowl: 3 Tbsp Unsweetened Applesauce with 1 1/2 tsp additional Baking Powder with 2 Tbsp Warm Water and with 1 1/2 tsp Ener G Egg Replacer – use mixture where you would add eggs)
  • 4 Tablespoons Coconut Oil (measured in liquid form), or Grapeseed Oil
  • 1 Tablespoon Vanilla
  • 1/4 cup Coconut Milk
  • 3/4 cup Raisins (soak raisins for 20-30 minutes before adding to the batter, then drain on paper towel – this will prevent them from sucking moisture from the muffins as they bake)

Directions:

1. Preheat oven to 350 degrees.  Line or grease a muffin tin.  In a medium bowl, thoroughly sift together gluten free flour blend, almond flour (or additional flour blend), flax meal or ground chia seeds, baking bowder, baking soda, cinnamon, pumpkin pie spice (or additional cinnamon), and salt.

2. In a high-powered blender, add eggs (or already mixed egg-replacer), honey, coconut or other mild tasting oil, vanilla, and Coconut Milk.  Blend on high speed for 30 seconds to one minute.

3. Mix the wet ingredients into the sifted dry ingredients.  Then gently fold in the raisins.

4. Fill muffin liners or greased tins 2/3 of the way full.  Bake for 18-20 minutes, or until toothpick comes out clean. Enjoy!

And now as I am sitting here in my quiet house, eating one of these muffins, I am thinking about how I want this day, this week, this year to go, and I honestly cannot wait to see what unfolds.

And because I am such a believer in Vision Boards, I am challenging YOU to make a Vision Board of your own! Will you do it? Come on and join me!! Bring on 2012.

This post is linked to Cara’s Cravings Blog Event for Heart-healthy Breakfasts.

 

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