Gluten Free Muffins

Raspberry Lemon Yogurt Muffins (gluten-free)

Lazy Sundays are just the best. My idea of a lazy Sunday would include some (or all) of the following: sleeping in, a trip to the farmer’s market, brunch with friends, watching football (GO HAWKS!) or movies, baking or cooking, a nap, a walk around Greenlake, reading a new novel……I could probably go on and on.

Seattle got a little taste of the fall this weekend with crazy windstorms, rain, and power outages galore. With the weather still crisp this morning, it meant one thing….today was going to be a lazy Sunday:

  1. I would take a trip to the farmer’s market all the while sporting tall brown leather boots and a scarf
  2. Bake something delicious for the week
  3. Snuggle up with a good book and a mug of tea in the afternoon

Knowing that berry season is just about over and Fall is just around the corner, I was inspired to pick up some local raspberries during my trip to the Ballard farmer’s market. However, I knew that I wasn’t looking to add these to yogurt or throw them into a smoothie. No, these raspberries had to be made into something warm and “Fall-like”. Summer berries + Fall inspired food = A delicious berry muffin.

Over the last year, I have been exploring fun ingredient substitutions for my recipes. In this recipe, the subtle nutty flavor and higher protein contents of the almond meal offers a pleasant alternative to classic all-purpose flour. I chose to use yogurt instead of oil/butter, simply because I knew the eggs and almond meal would offer enough fat; while the yogurt would give the desired moisture one looks for in a muffin.

Hope you enjoy!

raspberries and eggs

Raspberry Lemon Yogurt Muffins

  • Servings: 12
  • Difficulty: easy
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  • 2 cups almond meal/flour
  • 3 large eggs
  • 6 oz container of plain Greek yogurt (1% or 2%)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3 Tbsp raw honey
  • 1/3 cup fresh lemon juice + zest of 1 lemon
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cup fresh raspberries


  1. Preheat oven to 350 degrees Fahrenheit. Place paper muffin liners in a 12 cup muffin pan.
  2. In a medium to large bowl mix the almond meal, baking soda, baking powder, and salt.
  3. In separate large bowl, whisk the 3 eggs. Add the Greek yogurt, lemon juice, honey, and vanilla. Mix until smooth.
  4. Gently mix the dry ingredients into the wet ingredients.
  5. Fold the raspberries into the batter, trying not to break the berries.
  6. Using a 1/3 cup measuring cup, scoop the batter into the muffin pan cups. The batter should be even with the top of the muffin liner.
  7. Bake for 20-25 minutes. Insert a toothpick into the center of a muffin. If the toothpick comes out clean, the muffins are done baking.
  8. Carefully remove the muffins from the pan and let cool on a wire rack. 




Raspberry Lemon Yogurt muffins gluten free


beet and avocado smoothie

Avocado and Beet Smoothie

Everyone seems to be drinking smoothies, juices, and protein shakes these days….and, I have to admit, I’m one of them. I can’t seem to resist a trendy green drink containing an entire vegetable garden or smoothies that remind me of relaxing on a sandy beach in a tropical paradise. Although we are often taught to chew our vegetables rather than to drink them, I’m sure that we could all use a few extra antioxidants in our diet.

When people ask me the secret to a healthy diet, I always say one word: VARIETY. We need all different types of foods to support our bodies really awesome abilities. So mix it up, be creative, and think outside the box. Use food in new ways. Be adventurous and never stop experimenting.

This juice is one way that I mixed it up. I decided to make a juice based on a color rather than a specific flavor or ingredient. It is simple, yet it combines some powerful whole foods. Try it out, create a variation, or let it inspire you to come up with an entirely new idea.

beet smoothie ingredients

Wash, rinse, and assemble your ingredients.

Beheaded beet

Start by preheating the oven to 400 degrees F.


Cut the beet greens from the root bulb. Wrap the beet in tinfoil and bake for 50-60 minutes.


Add all ingredients into a blender and pulse until smooth. I love to use my Nutri Ninja to make smoothies and juices because everything gets pureed perfectly.


Serve in a cute little glass or mason jar and enjoy the taste of a wonderful and nourishing beverage.

DSC02262 DSC02264 beet smoothie

Avocado and Beet Smoothie

  • Servings: 1
  • Difficulty: easy
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  • 1 beet
  • 1/2 cup frozen blueberries
  • 1/4 avocado
  • 1 Tbsp raw honey
  • Juice of 1 lime


  1. Pre-heat oven to 400 degrees F. Remove beet stems from root bulb and bake bulb for 50-60 minutes.
  2. Let beet cool, then peel the skin and discard. Save 1/2 of beet for another smoothie or recipe.
  3. Add 1/2 beet, avocado, blueberries, honey, and lime juice to a blender. Add 2-3 ice cubes and 1/8-1/4 cup water.
  4. Then blend away!

chocolate chip and maple almond energy balls

Chocolate Maple Almond Energy Balls

After watching the “energy ball” trend make it’s way around the internet, I thought I should probably give it a try. What a great snack to take to work or on a hike. These require literally zero minutes of baking and will last for weeks in your freezer (….if you let them). Feel free to be creative with this recipe and try out new ingredient combinations; the flavor possibilities are endless.

Here are some other energy ball recipes you may enjoy: blueberry vanilla, brownie cookie dough swirl, Nutella, key lime pistachio, or pumpkin chocolate chip.

Possible substitutes/additions:

Nut butters: almond, peanut, hazelnut, cashew, sunbutter

Sweeteners: honey, agave, brown rice syrup, maple syrup

Fiber: hemp, flax, or chia seeds

Tasty treats: chocolate chips, cacoa nibs, dried cranberries, dates, dried mango, dried coconut

Protein powders, dried milk powders, etc.


This time around I wanted to make something classic and simple…so I stuck with good ol’ chocolate and almond butter. After making these, I can’t wait to get creative and try out some other flavor combos.

Energy Ball Ingredients

Start by portioning out all ingredients and adding to a bowl.

Energy Ball Mix

Next, mix ingredients well. After a while using a mixing spoon I gave up and used my hands, although messy, it was much more efficient.

Energy Ball Mixture


Next, place the mixture in the fridge for about 30 minutes and allow to chill. Then scoop out some of the mixture and roll into a 1-2″ ball.

Chocolate Maple Almond Energy Balls

Chocolate Maple Almond Butter Energy Balls

Chocolate Maple Almond Butter Energy Balls


Store in the fridge or freezer until ready to eat.

Mmmmm….chocolate and maple almond butter….doesn’t get much better.




What are your ideas for flavor combinations? What should I make next?


Happy Cooking!


xoxo, Megan

Chocolate chip and maple almond butter energy balls

  • Servings: 16
  • Difficulty: easy
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  1. Mix all ingredients in a bowl.
  2. Chill in the fridge for 30 minutes.
  3. Roll into 1-2 inch balls.
  4. Store in freezer for up to 2 months.