Archive for the ‘Dessert’ Category

Paleo Chocolate Chunk Love Muffins

Wednesday, February 25th, 2015


For Valentine’s Day I connected with multiple bloggers for a caveman love muffin swap.  It was so fun! I was inspired to come up with a new recipe for muffins to participate and this, my darlings, is what I came up with. Paleo Chocolate Chunk Love Muffins! I made these up and shipped them out to my fellow bloggers, if you’d like to see what they had to say, find me on instagram and look for the hashtag #cavemanlovemuffins.  You’ll find us all. 

Since having my baby, I’ve had to work hard to balance my weight, milk supply and my cranial pressure issues. It’s been a struggle for sure, but then I can have little treats like this. It doesn’t feel like I’m missing much at all when I can whip up something this good.



For the chocolate chunks, they are a tiny cheat.  Just a tiny one, but if you use the “Enjoy Life” brand, you can find it here, they are soy free, gluten free chocolate chunks. If you want to go light on the chocolate, you can do chips, or swap it out for some organic raisins.  It really is a special treat though to have that warm muffin with gooey hot chocolate. I won’t tempt you too much. Here’s the recipe, enjoy and let me know what you think!


Paleo Chocolate Chunk Love Muffins
Yields 13
Write a review
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. 2 cups of almond flour
  2. 1 tbsp coconut flour
  3. 1/4 tsp salt
  4. 1/2 tsp baking soda
  5. 1 tbsp vanilla
  6. 1/4 cup coconut oil
  7. 1/4 cup maple syrup/honey
  8. 1/4 cup full fat coconut milk
  9. 2 eggs
  10. 1/2 cup chocolate chunks
  11. 1/4 cup smashed macadamia nuts
  1. Preheat your oven to 350 degrees.
  2. Mix all the flours, salt, and baking soda together in a bowl and set aside.
  3. Mix all the wet ingredients in a separate bowl.
  4. Combine wet and dry bowls in a mixing bowl and mix until well blended.
  5. Stir in the chocolate chunks and the macadamia nuts.
  6. Bake for 20 minutes
  7. Share with those you love!
Nearly Natural Momma

Sugar Free Baked Apples

Saturday, September 27th, 2014



If there were a simple recipe that you could use to get your kids in the kitchen, this would be it.  My kids were craving something sweet, but the apples on the table were too tart for their liking.  So we grabbed a few apples from the fruit bowl and got creative.



We took 4 apples, and cut them up in slices.  Laid them in a baking dish while our oven preheated to 350 degrees.


I gave my daughter a butter knife, and 1/4 stick of butter and had her cut the butter into slices. My son took over with the cinnamon, and sprinkled it liberally after I drizzled some honey over the apples. We stuck it uncovered in our preheated oven and baked it for about 30 minutes.


We let it cool for a few minutes, and then we ate them together.  Perfect healthy fall snack. Enjoy!

Almond Butter Pumpkin Bars

Monday, December 2nd, 2013


I’m going to let you guys in on a little secret.  I’m not that great in the kitchen. I can bake alright because it’s pretty much just following instructions, but beyond that it’s trial and error.  I’ve been playing around with this recipe for almost a year.  I think I’ve finally got it just where I like it.  It’s moist, and pumpkiny — if that’s a word. I used to be all about the pumpkin bread this time of year, usually having it for breakfast with a slab of butter.  These Almond Butter Pumpkin Bars replace that old tradition.  It’s so good with coffee. It doesn’t even look like it’s grain free does it?  Definitely doesn’t taste it.  The best part is that it’s simple to make.

Here’s a list of the ingredients: bowl

  • 1 cup of almond butter
  • 1/3 cup of honey
  • 1 egg
  • 1 tsp baking soda
  • 3/4 cup mashed pumpkin
  • 1/2 tbs. cinnamon
  • 1/2 tsp. nutmeg
  • pinch of allspice



Preheat your over to 350 degrees. Place all ingredients in a bowl in no particular order.  Mix it up until it’s smooth. Bake it in an 8×8 dish in your preheated oven for 25-30 minutes.  Take it out when a tooth pick pulls out smooth. Enjoy warm with tea or coffee.



Primal No-Sugar Chocolate Ice-Pops

Friday, May 31st, 2013

It’s been getting warm out…really warm out. My daughter has been pestering me for chocolate ice pops, and I couldn’t find any recipe that looked good to me.  I have issues with using raw eggs to get a creamy smooth texture, especially since bananas do it so well, and sweeten things a bit, too.  So I threw this together, and it was super good, and even the kids in the neighborhood liked it.  If you’re not doing milk, a can of high fat coconut milk would be a good substitute for all the milk and cream.

  • 3/4 cup of milk 
  • 1/2 whole cream (or skip all the cream and milk and use 1 can of full fat coconut milk)
  • 3 tbsp Cocoa Powder
  • 1 banana
  • 2 tbsp honey
  • a dash of cinnamon
  • a sprinkle of salt
  1. Put everything in a blender, and mix it well.
  2. Freeze for at least two hours, really does well after 4 hours.
  3. Enjoy!!

Gluten Free Banana Muffins

Thursday, April 18th, 2013

I found this recipe the other day browsing the internet for healthy yummies to make for the family.  I tweaked it just a bit to suit my tastes and it was amazing, so here I am sharing it with you!

Here’s what you’ll need:
  • 2 ripe bananas, mashed
  • 1/2 cup unsweetened applesauce
  • 1/4 maple syrup (or honey)
  • 3/4 cup coconut flour
  • 1/2 cup almond flour
  • 1/2 tsp salt
  • 1/2 tbsp cinnamon
  • 1 tsp. baking soda

Optional things to include:

  • 1/2 cup raisins
  • 1/2 chocolate chips
  • 1/2 crushed walnuts or pecans
Pick one!
  1. Preheat oven to 350 degrees, and line muffin tin with muffin papers, OR grease muffin tins with coconut oil.
  2. Mix bananas, applesauce, and syrup in a bowl.
  3. When mixture is smooth, add dry ingredients.
  4. Fold in any of the optional ingredients you choose, and then fill muffin tins 3/4’s the way full.
  5. Bake for 30 minutes.
The nutrition facts were based off this recipe making 20 muffins.  I love how it rated it a C+ in nutrition, crazy nutritionists!  Anyway,  enjoy!

Easy Sugar free Homemade Applesauce

Thursday, March 7th, 2013

As promised, here is the easiest thing in the world to make. Just takes some time, and absolutely no skill whatsoever. My kind of recipe.   This is how I make applesauce.  There are many recipes out there, but this is how I do it.

 My neighbor very graciously gave me this box of apples last Friday. I came home from visiting a friend and there it was in all it’s glory.  One of our local grocery stores (an organic/green store) gives away imperfect food for composting, however these apples were not compost material.  They were just dinged up and not perfect.  Which makes them perfect for apple sauce.

I like to peel my apples for applesauce.  I do it because most of the time when I make applesauce I get them from local orchards here, and for the most part they aren’t organic.  This is optional, especially if you get your apples from a trusted resource and know they haven’t been sprayed down with anything.
Next I cut them into manageable sizes.  I pour about an inch of water into the bottom of the pot, and fill it up.  I cook them about for about 10 minutes stirring occasionally until they are soft.
I dump the hot apples into my mixer and puree them until they are chunky.  If you’re making this for a baby, you can puree it more.  I pour the chunky applesauce mix back in the pot.  Now’s when you can add things to your liking, such as cinnamon, or honey to sweeten.  If you’ve chosen sweet apples you shouldn’t have to add sweetener at all.  My summer batch was made of mostly golden delicious apples, and had no sugar.  This batch was a mix, and had some granny smith’s in there.  I added a touch of honey to balance that out.
Once you’ve stirred it thoroughly you’re done.  Store it in the best way you can, either by freezing or canning.
In the end all those apples made almost 4 quarts of applesauce.  One of the quarts went to my neighbor who brought me the apples to begin with.
As for canning.  I suggest you look up safety regulations for canning.  I used a water bath method with these, and processed them for 35 minutes.  If you live at altitude you should look into what adjustments you will need to make.  This should freeze well should you want to skip the canning part. 🙂



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