Banana Apple Pumpkin Muffins with Flax & Toasted Almonds

1 1/2 cups all purpose flour or whole wheat flour
1/2 cup whole old fashioned oats, finely ground
1 banana, ripe
2 apples, peeled, cored and diced into chunks
3 cups fresh pumpkin puree
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 tbsps. flax seeds
2 tbsps. packed light brown sugar
almonds, chopped
ground cinnamon
coconut oil

• Preheat oven to 375 degrees F.
• In a large bowl, combine flour, oats baking powder baking soda and salt.  Set aside.

• In a food processor, combine pumpkin puree, apple chunks and the ripe banana.  Blend well to a smooth mixture.

• Spoon mixture into the dry ingredients and mix well.
• Add the flax seeds, vanilla extract, brown sugar and a sprinkle of cinnamon.  Mix until combined.

• Grease a muffin pan with coconut oil and spoon in muffin mixture about 2/3 full.
• Sprinkle each muffin with chopped almonds and bake for about 25 minutes. 
• Once baked, let cool in pan for a minute and transfer onto cooling rack until completely cooled.

This recipe yields 18 muffins. 
About 80 calories per muffin.

 

Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used. 

Banana Flaxseed Smoothie

1 medium banana
1 tbsp. flaxseeds
8 oz. unsweetened vanilla almond milk
2 or 3 ice cubes

Blend all the ingredients together and enjoy! 

About 160 calories per serving.

Pumpkin Cheesecake w/ Almond & Flaxseed Crust

 

 

 

 



Filling:
2 1/2 cups pumpkin puree (I used fresh puree but canned pumpkin is fine)
4 oz. low fat cream cheese, softened
3 tbsps. flour
1/2 tsp. salt
1 tsp. baking soda
1 egg, beaten
1/4 cup turbinado cane sugar
1 tbsp. cinnamon
1 tsp. nutmeg

Crust:
1 tbsp. flax seeds
1/4 cup almonds

• Preheat oven to 425 degrees F.  
• In a large bowl, cream together softened cream cheese and sugar. 
• Add egg, pumpkin, salt, baking soda, flour, cinnamon and nutmeg. 
• Beat all ingredients together for about a minute. 
• Spray a 9 inch pie dish with nonstick spray. 
• In a food processor or coffee grinder, grind together flax seeds and almonds. 
• Evenly, sprinkle the almond/flaxseed crust onto the bottom of the dish. 
• Pour batter into dish covering the crust. 
• Dust the top with a sprinkle of cinnamon. 
• Bake at 425 for 15 minutes and then lower the temperature to 375 degrees F.  Bake for another 30 minutes. 
• Let the pie cool and set on the counter for 30 minutes. 
• Transfer to the fridge to completely set and cool for 3 hours. 

This recipe yields about 8 equal slices/servings.
About 125 calories per slice.

 

Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used. 

Roasted Butternut Squash, Spinach & Flax Seed Pasta Salad

2 cups cooked gluten free spiral pasta (use whatever pasta you like)

1/4 cup chick peas

3 cups roasted butternut squash

3 cups frozen spinach, thawed

3 cups frozen broccoli, thawed

3 medium sized carrots, peeled and sliced

1/4 lemon juice

2 tbsps. extra virgin olive oil

1/4 cup parmesan cheese

1 clove fresh garlic, minced

3 tbsps. flax seeds

Salt and Pepper

Preheat oven to 400 degrees F.  Peel the butternut squash and cut into bite size cubes.  Sprinkle with Salt and Pepper and a drizzle of extra virgin olive oil.  Roast for 25 minutes.

In a large bowl, combine all the ingredients.  Serve cold.

This recipe yields about 8 cups. 
About 112 calories per cup.

Nutritional/Caloric information above is not exact.  It is estimated from ingredient information that is posted on product lablels that are used.