Secret Recipe Club

 What’s up Monday?

Secret Recipe Club reveal time.

My favvvvvvvvvorite time of the month, obviously 🙂

This month my secret recipe comes from Nayna, the lovely woman behind the blog, Simply Food.

 Nayna lives in the U.K… awesome is that?

So jealous Nayna!

Nayna’s blog is all about simple home cooking…if ya know me, the simpler the better…especially when it comes to cooking.

Nayna focuses on a variety of cuisines, mostly vegetarian, from Indian desserts, to Greek cuisine, she does it all!

Of course something sweet caught my eye, her Cinnamon and Apple Upside Down Muffins.

I mean, c’mon, fall…apples…duh!

Let’s do this.


Apple + cinnamon = classic combo!


These muffins are absolutely comforting…it’s a total “cold, winter day I need a snack with my coffee” muffin.


That is the only kind of muffin I need.


The ONLY kind. 🙂


Upside down muffins are always in style.


Especially coconut butter glazed upside down muffins.


You know I put the healthy one-two punch on these babies.


Oh yes.


Get excited 🙂

Upside Down Apple Cinnamon Muffins
Recipe type: Muffin, Breakfast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Slightly sweet cinnamon muffins chock full of fresh apple. Gluten-free, paleo, refined sugar-free, nut-free.
  • ¼ c. melted coconut oil
  • 5 large eggs, at room temperature (or equivalent egg substitute)
  • 1 T. pure maple syrup
  • ½ c. granulated stevia
  • ¼ c. + 3 T. coconut flour
  • 1 T. ground cinnamon
  • ½ t. baking soda
  • pinch of salt
  • 1 apple, peeled, cored, and chopped
  • coconut butter, melted, for drizzling, optional
  1. Preheat the oven to 350 degrees F. Grease a few mini bundt pans w/ cooking spray and set aside. I used 9 mini bundt pans.
  2. In a large mixing bowl, whisk together the coconut oil, eggs, maple syrup, and stevia until smooth.
  3. Stir in the coconut flour, cinnamon, baking soda, and salt until combined.
  4. Fold in the apple.
  5. Divide the batter evenly between the bundt pans.
  6. Bake for 25-30 minutes, or until the cakes are golden and a toothpick inserted into the center of the cakes comes out clean.
  7. Let cool and drizzle with melted coconut butter.
* You could pour the batter into muffin cups or mini muffin cups if you don't have bundt pans. Just watch for the cooking time difference. 🙂
Nutrition Information
Serving size: 9 Calories: 115 Fat: 6.9g Saturated fat: 6g Unsaturated fat: .5g Carbohydrates: 8g Sugar: 4g Sodium: 129mg Fiber: 2.6g Protein: 4.6g



Thunderstorm Morning.

 Sunday was a thunderstorm kind of morning.

It was also a lay in bed, lazy, light candles, drink coffee kind of morning.

Then I got hungry.

As usual.

This was breakfast Sunday.


I needed something hearty.


But healthy too.


Oh, and sweet double too!


Welcome to my life 🙂


So then I made some scones.


These things are super oat-y, chock full of all the good stuff…apples, pecans, raisins, and coconut.


Because you know I like to throw the kitchen sink in my scones.


Bang, bam, butter.

Apple Oatmeal Raisin Scones
Recipe type: Breakfast, Brunch, Scones
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Warm, chewy, oatmeal scones chock full of fresh apples, sweet raisins, pecans, and coconut.
  • 1.5 c. gluten-free oat flour
  • 3 T. coconut sugar
  • 1 t. baking powder
  • ½ t. baking soda
  • 1 t. ground cinnamon
  • 3 T. extra-virgin olive oil
  • ½ c. unsweetened, vanilla almond milk mixed with ½ T. apple cider vinegar
  • ½ c. gluten-free rolled oats
  • ½ of a small, honey crisp apple, peeled, cored, and chopped
  • ½ c. raisins
  • ½ c. chopped, raw, pecans
  • ½ c. unsweetened, shredded coconut
  1. Preheat the oven to 350 degrees F.
  2. Grease a 9-in. pie plate w/ cooking spray.
  3. In a large mixing bowl, combine the oat flour, sugar, baking powder, baking soda, and cinnamon.
  4. Stir in the evoo & almond milk and apple cider vinegar mixture until a dough begins to form.
  5. Fold in the oats, apple, raisins, pecans, and coconut.
  6. Press the dough into the prepared pie plate.
  7. Bake for 20-25 minutes, or until the scones are lightly golden.
  8. Let them cool slightly, cut into triangles and serve warm w/ vegan butter & a drizzle of maple syrup.
Nutrition Information
Serving size: 8 Calories: 234 Fat: 14g Saturated fat: 3g Unsaturated fat: 10g Trans fat: 2.7g Carbohydrates: 27g Sugar: 10g Sodium: 152mg Fiber: 4g Protein: 4g Cholesterol: 0mg