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Caven Nutrition Group

Ottawa’s Experts in Weight Loss Nutrition, specializing in healthy and sustainable weight loss, digestive issues, hormonal health, and stress

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muffins

City of Om Show and mini muffins recipes make for a great weekend!

June 5, 2016 by Rachel

Yesterday at City OM we served up knowledge on nutrition and some muffins!

Sometimes we just want some sweets, but that doesn’t mean you have to load your snacks up with white processed sugars and flours. Here are a couple treats that will not only satisfy that sweet tooth but they also pack an antioxidant punch.

Cinnamon Blueberry Muffins (10-12 muffins)
1 ½ cups Non-Dairy Milk
2 Eggs
2 ripe Bananas, mashed
3 cups Gluten Free Old Fashioned Rolled Oats
1 tsp cinnamon
1 tsp Baking Soda
1 Pinch of Salt
½ cup Blueberries, fresh or frozen (if frozen thaw first)

Directions:
1. Pre-heat oven to 325 degrees. Grease a muffin tin with coconut oil or butter, alternatively you can line a muffin tin with liners.
2. In a medium sized bowl mash the two bananas. Then add in two eggs and milk alternative, set aside
3. In a large bowl add oats, cinnamon, baking soda and salt and stir until well combined, pour in liquid ingredients and stir until combined. Add blueberries and gently fold them into the mixture.
4. Pour equal amounts of muffin mixture into muffin tin and place muffins into oven for 25-30 minutes. Allow to cool and enjoy!
These blueberry muffins are not only great as snacks or as a quick grab and go breakfast but they are processed sugar free relying on bananas to sweeten and bring moisture to the muffin. Not only are they doing your digestive system a favor by skipping the process sugar, you are giving your skin the chance to glow with the addition of antioxidant rich blueberries.

Vegan Ginger Turmeric Muffins (12 muffins)
Ingredients:
2 Cup Oat Flour
1 ½ tsp Baking Powder
½ tsp Salt
1 tsp Turmeric Powder
1 tsp Ginger Powder
1 lemon, zested and juiced
¾ cup Coconut Sugar
1 cup non-dairy milk (coconut, almond, cashew, rice)
1/3 cup Avocado Oil
1 Tbsp Vanilla
1 Tbsp Apple Cider Vinegar
1 ½ cup Mango frozen, coarsely chopped in a blender
¼ cup Pumpkin seeds

Directions:
1. Pre-heat oven to 400 degrees. Line a muffin tin with liners.
2. Place 2 cups of oats into a food processor and blend until oats turn into a fine powder.
3. In a large bowl mix together oat flour, baking powder, salt, turmeric and ginger. Once combined, create a well at the center of the flour mixture.
4. In another medium bowl, mix together lemon (zest and juice), coconut sugar, non-dairy milk, avocado oil, vanilla extract and apple cider vinegar. Mix until completely combined.
5. Pour liquid mixture into the well you created in the dry mixture and gently fold everything together. Once well combined add in chopped mango.
6. Evenly divide mixture between 12 muffin tins and top muffins with pumpkin seeds.
7. Place muffins into preheated oven for 25 minutes or until a toothpick comes out clean.
The ginger in these muffins not only gives them a fierce flavor but it also provides some assistance to your digestive system. The turmeric in these muffins gives them a great colour and helps to provide your body with some anti-inflammatory relief making them a great snack post workout

muffins

Filed Under: Healthy Eating, Organic, Recipes, Seasonal Food Tagged With: blueberry oat, City of Om, im, muffins, Nutrition, tumeric and pumpkin, Yoga, yummy treats

Chocolate Almond Zucchini Muffins with Silkeny Coconut Oil!

April 28, 2016 by Rachel

These are perfect as an afternoon snack, these muffins are easy to make, have a veggie in them and use Silkeny Coconut Oil which is great for baking and even for body care! 🙂

Ingredients

1 Cup almond flour
2 tbsps Stevia
¼ teaspoon baking soda
1/2 cup cocoa powder
2 large eggs
1/4 cup maple syrup (optional)
1 zucchini grated
1/4 cup coconut oil Melted (can use more if you find the batter is too dry if not using the maple syrup)
1/4 cup nut or seed butter (let it sit out so it’s a stirring consistency)

Instructions
In a medium bowl, combine almond flour, baking soda, cocoa and stevia with a fork or whisk.

In a large bowl combine eggs, maple syrup if using, 1 zucchini grated, melted coconut oil and the nut or seed butter.
Stir dry ingredients into wet, mixing until combined.

Scoop about ¼ cup of batter at a time into a greased paper muffin liner in a muffin pan. We greased with coconut oil!
Bake at 350° for 15 minutes, until slightly browned around the edges
Cool in the pan and then pop out onto a plate!

photo (2)

Filed Under: Product Review, Recipes Tagged With: almond flour, cocoa, coconut oil, muffins, recipes, Silkeny Coconut oil, zucchini

Zany Zucchini Muffins!

July 28, 2015 by Rachel

It’s that time of year when my garden is overflowing with zucchini! Here is a great way to sneak some extra veggies into your kids. These are great for lunches or snacks on the go.

Zucchini Muffins
Ingredients
• 2 cups of flour (I used Bob’s Red Mill 1 to 1 Baking Flour. Or substitute any Gluten Free Blend)
• 1 ½ tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. cinnamon
• ½ tsp. Himalayan salt
• 2 eggs
• 1 tsp. vanilla
• 1/3 cup coconut oil, melted
• ½ cup coconut sugar
• 1 cup of grated zucchini
• ½ cup almond milk ( or any type of milk)
• ½ cup of mini chocolate chips
Directions
Mix dry ingredients in bowl. Make a well in the centre of mixture, then add the remaining ingredients. Bake at 350 F for 20 mins. Enjoy!

The creator of this recipe is our new addition to the team Jen Wright, Learn more about her here!
muffins

Filed Under: Children, Healthy Eating, Recipes, Seasonal Food Tagged With: Back to school, easy recipe, muffins, Sneaky kid's food, vitamin c, zucchini

We’re going Bananas for these muffins, with No Added refined Sugar!

April 1, 2015 by Rachel

One of the challenges of Easter is the chocolate! Here is a simple one-bowl muffin recipe that you can make several batches of and bring to brunches, lunches and dinners! Bananas are great for digestion as they are source of dietary fibre, can improve your mood and well as help to regulate your sleeping patterns!

Ingredients
-5 Eggs (you can get away with 4, I did both times!)
-2 ripe bananas ( the riper the sweeter it is)
-¼ cup coconut oil or butter (softened)
-½ cup coconut flour
-1 tsp of cinnamon
-1/2 tsp of ginger
-1 tsp baking soda
-1 and a half 1/2 tsps vanilla (or grate an organic lemon if you wish you have a little lemon flavour)
-small amount of dairy free milk such as almond or coconut milk
-small handful of Krisda chocolate chips which are sweetened with Stevia

Instructions

Preheat oven to 375 degrees
Put all ingredients in medium sized bowl
Using strong whisk, wooden spoon or immersion blender, mix until smooth and well incorporated. If batter is too thick, add a little milk to thin it but don’t let it get too runny.
Put into greased muffin tins- I used dabs of coconut oil in each. Batter will be pretty thick.
Bake for 13-18 minutes until the middle can be poked with a toothpick or fork and it comes out clean!

IMAG3067-2

Filed Under: Healthy Eating, Recipes, Weight Loss Tagged With: bananas, caven nutrition group, chocolate, coconut oil, dairy free, Easter Treats, Krisda chips, muffins, nutritonist, rachel caven, recipes, yummy

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