Lemon Bar Muffins

Lemon Bar Muffins

What says Spring more than a citrus Lemon Bar recipe? For this recipe I turned the classic lemon bar into muffins for a refreshing, bite sized dessert. This dessert is paleo friendly, gluten and diary free.

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I am a huge fan of lemon anything. When I entertain in the Spring and Summer months I will usually make these lovely bites. Sometime I will make them and pop them into the freezer, so I have them on hand for when my husband and I are craving a sweet treat during the week. I will sometimes serve them with vanilla ice cream for him, because he tolerates dairy better than I do. You can also serve fresh berries on the side to compliment the lemon flavor as well. Or, if you are feeling crazy do the muffins with ice cream and berries. You can’t go wrong either way.

This recipe is pretty easy to make as well, so the labor required is very minimal. The hardest part is waiting for them to completely cool before you remove them from the muffin liners. For storage, put them in an airtight container in the fridge for up to 5 days, or put them in the freezer for up to 3 months. I suggest using parchment paper to separate the muffins so they do not stick together as they are freezing.

Lemon Bar Muffins

Paleo, Gluten Free & Dairy Free
Course Dessert
Servings 6 Muffins

Ingredients
  

Crust

  • 4 tbsp coconut oil
  • 2 tbsp coconut sugar
  • 3/4 cup almond flour
  • 1/4 tsp sea salt
  • the zest from 1 lemon

Filling

  • 2 eggs
  • 3 tbsp raw honey
  • 1 lemon, juiced
  • 1/2 lemon, zested
  • 1.5 tsp coconut flour
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees, and line a muffin tin with 6 liners
  • Combine all of the crust ingredients with a fork or by hand until a crumbly dough is formed.
  • Press the dough (about 1.5 tbsp) into the muffin tins evenly
  • Bake for 10 minutes or until golden brown.
  • While the crust is cooking combine all of the filling ingredients, and let it sit until the crust is done.
  • Pour the filling evenly into the muffin tins (about 2 tbsp per muffin), and then bake for 12 minutes or until set.
  • Allow the muffins to completely cool before removing the muffin liners, or store in the fridge until completely cooled.
Peanut Butter & Chocolate Covered Frozen Bananas

Peanut Butter & Chocolate Covered Frozen Bananas

These peanut butter and chocolate covered beauties will satisfy any sweet tooth lurking around your kitchen hunting for a tasty dessert. Have these on hand for the chocolate or peanut butter cup lover in your life for a clean and simple dessert. This dessert recipe is a satisfying gluten free and dairy free dessert.

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Is there anything better than the combination of peanut butter and chocolate? These chocolate covered bananas are a smash hit in my house, and often times when I am making them my sons will grab them before I even drizzle the chocolate on top. Whenever I went to Trader Joe’s I would grab their chocolate covered bananas, and recently I decided to make my own version.

These are super clean and easy to make. I tend to double the recipe, because this is something everyone in my house eats and they disappear quickly. Nothing makes me happier than seeing my kids enjoy a dessert I know is healthy and has a short list of ingredients. I also like that these are low maintenance and take next to no time to make. These will be adored by your family and friends, adults and kids alike.

Peanut Butter & Chocolate Covered Frozen Bananas

Mindful Living With Amanda
Gluten Free Dessert
Course Dessert, Snack

Ingredients
  

  • 1 banana, sliced into pieces
  • 3/4 cup dark chocolate *
  • 1 tsp coconut oil
  • 2 tbsp nut butter

Instructions
 

  • Line a baking dish or plate with parchment paper. Make sure it will fit into your freezer.
  • Place the banana slices onto the parchment paper and spread generous amounts of nut butter on top
  • Freeze the bananas for 30 minutes
  • Melt the chocolate and coconut oil in a microwave safe dish for 30 seconds. Stir every 30 seconds until smooth.
  • Use a toothpick or fork to dip the bananas into the chocolate and place them back onto the dish or plate.
  • Freeze the bananas for another 30 minutes.
  • Store in the freezer in an airtight container for up to 1 month for optimal freshness.
    Enjoy!

Notes

A paleo brand of chocolate is Hu Gems which is dairy free.
* Another dairy free chocolate chip option is Enjoy Life
Chunky Monkey Frozen Yogurt Cups

Chunky Monkey Frozen Yogurt Cups

If you are a fan of peanut butter and chocolate, and need a clean option for a dessert, then this is for you. These Chunky Monkey Frozen Yogurt Cups are gluten free, and diary free.

I am a lover of all things peanut butter and chocolate. I am also a lover of ice cream, so it is only natural that I created a healthy version of a classic chunky monkey dessert. For this recipe I kept it dairy free and used Forager vanilla yogurt, but Kite Hill is another good alternative. If you are not sensitive to dairy, then a basic yogurt will do just fine, just be sure to use plain or vanilla so the flavors blend well.

I fried the banana in coconut oil with some cinnamon on top for a little something extra. For the granola, I recommend a gluten free option such as Purely Elizabeth which is exceptional. These yogurt cups are super easy to make, and they keep nicely in the freezer for up to 1 month in an airtight container. Before you plan on serving them I would let them thaw for about 5 minutes so they are easier to eat with a fork or spoon. I hope you enjoy these as much as I do. They are a simple and clean dessert that won’t leave you feeling stuffed to the brim after a nice meal.

Chunky Monkey Frozen Yogurt Cups

Mindful Living With Amanda
Gluten Free
Course Dessert
Servings 7 cups

Ingredients
  

Cinnamon Fried Bananas

  • 1 whole banana, sliced thin
  • 1 tbsp coconut oil
  • 1 tsp cinnamon

Yogurt Cups

  • 1 1/4 cup dairy free yogurt*
  • 3/4 cup gluten free granola*
  • 1/4 cup peanut butter
  • 1/4 cup chocolate chunks*
  • 1/2 tsp coconut oil

Instructions
 

Bananas

  • Melt 1 tbsp of coconut oil over medium heat in a nonstick pan. Arrange the banana slices on the pan with space inbetween each. Sprinkle the cinnamon top.
  • Flip the bananas until slightly fried and golden brown, remove from heat, and put them aside to cool while you prepare the yogurt cups.

Yogurt Cups

  • Combine the yogurt and granola in a small bowl
  • Fill a muffin tin 3/4 full with the yogurt and granola mixture. You should get 7 cups.
  • Place the banana slices ontop of the yogurt, about 3 slices per cup
  • Melt the chocolate and 1 tsp of coconut oil in a microwave safe dish, while stirring every 30 seconds until smooth.
  • Drizzle the melted chocolate and peanut butter over each cup until evenly coated.
  • Place the muffin tin in the freezer for about 2-3 hours until completely hardened.
  • Run a butter knife under warm water, and gently use it to remove each yogurt cup by gliding the knife around the rim
  • Store the yogurt cups in an airtight container with parchment paper separating the layers. These will stay good for up to 1 month (if they last that long).
  • To serve allow to thaw for 5 minutes before eating.

Notes

  • For Paleo approved chocolate chunks Hu Gems is a great brand
  • For dairy free yogurt I recommend Kite Hill or Forager
  • Purely Elizabeth is a great gluten free and paleo certified granola product