The 7 Ingredient Grain Free Blueberry Muffin you Must Try!


Holistic Balance Nutrition-Blueberries

I don’t know about you but I love me some blueberry muffins! Blueberries are a staple in my house, even when they are out of season. I stock up and freeze them so I can enjoy their health benefits all year long! My favorite way to enjoy them are in  smoothies, or mixed in with my overnight oats, but recently I’ve been craving a blueberry muffin.

I decided to put my apron on and get into the kitchen to play around with some of my favorite grain free flours, and coconut flour did the trick for this recipe.

These muffins are no where near the usual dry and crumbly texture you would typically get from using a gluten free flour, and they are absolutely bursting with berries in every bite…Pretty much the perfect muffin.

If you love blueberries as much as I do than this is the recipe for you. It only takes a handful of ingredients and only about 10 minutes to throw together.

Add these beauties to your Sunday meal prep list, I promise they won’t disappoint!


Have a great Thursday!

Rebecca XO


Grain Free Blueberry Muffins

Makes: 6 large  muffins


  • 1/2 cup of sifted coconut flour
  • 6 organic pasture raised eggs
  • 1/2 tsp. sea salt
  • 1/4 cup fresh organic blueberries
  • 1/2 cup of pure maple syrup
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. cinnamon


1. Pre-heat the oven to 350 degrees F, and grease a muffin tin with coconut oil. (I did not use muffin liners, as the muffins tend to stick, so just oil the tins liberally)

2. Add the coconut flour, sea salt, and cinnamon into a mixing bowl, and stir to combine.

3. In a separate mixing bowl whisk together the eggs, pure maple syrup, and pure vanilla extract. Add this to the dry ingredients, and stir until combined.

4. Pour the batter filling 6 muffin tins halfway, and bake for 18-20 minutes or until the tops of the muffins are golden brown.

5. Allow the muffins to cool for 5 minutes before removing them from the pan.

6. Dig in, and enjoy!

Holistic Balance Nutrition-Blueberry Muffins

Holiday Recipe Makeover & Pumpkin Cookies

Tis the season for holiday baking! Thanksgiving is right around the corner and temptations are popping up everywhere you look, and it’s hard to avoid each temptation without giving in a little…Trust me although I am a Nutritionist I myself have a sweet tooth and I don’t know about you, but I know that pumpkin flavored everything is not helping the situation…let’s just say pumpkin is one of my favorites!

One of the things I like to do this time of year is pick up some of my favorite magazines and head to the holiday recipe section. Now some of the recipes aren’t too bad while others could use some serious work in the health department! I know like most of you, trying not to overindulge during the holiday season is the goal. I am here to make that just a tad easier by adjusting some of those delicious mouthwatering magazine recipes so you can enjoy these treats without the guilt later on. Over the next 2 months I will be posting recipe makeovers weekly to help keep everyone on track this holiday season!

The first magazine I picked up was Good House Keeping Thanksgiving. They have a gorgeous cover this month that just caught my eye! Check it out below. One of the recipes featured was a yummy breakfast pumpkin cookie that looked too good not to make. What I did was change the ingredients around the make this cookie a little healthier so everyone can enjoy a sweet treat this Thanksgiving.

This is my first recipe in my holiday recipe makeover project, and I hope you enjoy! If you have any recipes you would love to be made-over leave a comment!

Happy Holiday baking all!

This cookie is:

  • Gluten Free
  • Dairy Free
  • Refined Sugar Free
  • A perfect breakfast cookie, pre-workout snack or dessert.
Holiday Recipe Makeover Pumpkin Cookies


  • 2 cups of gluten free all purpose flour
  • 1 cup of gluten free rolled oats
  • 1 tsp. baking soda
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. Himalayan sea salt
  • 1 15 oz. can of pure pumpkin
  • 1 cup of melted coconut oil
  • 1 cup of coconut sugar
  • 1 large egg
  • 1/2 cup of walnut halves
  • 1 tsp. pure vanilla extract
  • Pepita seeds for topping
  • Pure maple syrup for drizzling


  1. Pre-heat your oven to 350 degrees F.
  2. Start by whisking your gluten free flour, oats, pumpkin pie spice, baking powder, and salt together. Set aside.
  3. Using a mixer, or a high speed blender, blend the pumpkin, coconut oil, coconut sugar, and egg until smooth.
  4. Add in the flour mixture 1/2 cup at at a time, and blend until combined.
  5. Add in the walnuts, and vanilla and blend again
  6. Scoop 16 rounds onto a lined baking sheet, and top with pepita seeds, and drizzles maple syrup.
  7. Bake for 20-25 minutes.
  8. Good Housekeeping magazine recommends storing these wrapped up for up to 2 days or frozen for up to 2 weeks. You can re-heat these and they are just as delicious!
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Fall Inspired Banana Bread: GF, DF, Paleo

I don’t know about you but I absolutely LOVE October, and cannot believe it will be coming to an end next week already. I love the nice cooler temperatures, the colorful leaves and of course how everything suddenly becomes pumpkin flavored.

Let’s talk about how much I also love to bake during this season and trying to find a way to add pumpkin flavor to nearly everything….I am constantly in the kitchen whipping up new recipes and being inspired to create savory and delicious recipes. The past few weeks I have been planning what recipes I want to share on the blog and the first one that came to mind was this autumn inspired banana bread.

This banana bread is:

  • Light & fluffy
  • Gluten free, grain free, dairy free, soy free, & refined sugar free!
  • Naturally sweet: Sweetened with honey, pure maple syrup…and of course the super ripe bananas (The riper they are the sweeter. We are talking black specks ripe!)
  • The perfect comfort food for a chilly fall day.
  • Perfect for breakfast, snack, or dessert…basically an any time of day kinda treat.
  • Served perfectly with a pat of butter or coconut oil and a nice cup of tea.

I have posted the recipe below, and hope you enjoy as much as I did! Warning….If left out in plain sight this bread may be gone before you know it. I know it was in my house!

xoxo Rebecca

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Banana Bread Final

Fall Inspired Banana Bread

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 6 slices

Serving Size: 1 slice

A delicious light and naturally sweet banana bread, with hints of fall flavors. Gluten free, grain free, dairy free, refined sugar free!


  • 2 very ripe bananas
  • 2 eggs
  • 1/4 cup almond butter
  • 3 Tbsp. honey
  • 2 Tbsp. pure maple syrup
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 cup coconut flour
  • 1/4 tsp. sea salt
  • 2 tsp. pure vanilla extract
  • 1 tsp. pumpkin pie spice


  1. Pre-heat your oven to 350 degrees F
  2. Line a loaf pan with coconut oil and parchment paper
  3. Blend the peeled bananas, honey, pure maple syrup, pure vanilla extract, and almond butter. Blend until smooth.
  4. Add in the coconut flour, baking powder, cinnamon, pumpkin pie spice, and salt.
  5. Pour into the lined loaf pan.
  6. Bake for 25-35 minutes.
  7. Cool for 20 minutes before serving.


Store in the fridge, and heat up any left overs before serving.

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