Peppermint Mocha Roll Ups

Peppermint Mocha Roll Ups - A healthy and seasonal take on the classic fried cheesecake. Made with just FIVE ingredients that are rolled in the Christmas spirit! They are gluten-free, dairy-free, naturally low in sugar, and paleo-friendly (without candy cane!)

If you find seasonal drinks like Starbucks peppermint mocha or homemade hot cocoa with a peppermint stick intriguing during the holidays then look no further! 

I have found a way where you can relive these amazing childhood memories without the sugar crash or tummy woes! 

These roll ups are reminiscent of fried cheesecake sans refined sugar, traditional flour, rancid oils, and dairy - all with a seasonal twist! Made with only five natural ingredients, using avocado oil spray instead of deep frying, and using healthier sugar-laden swaps.

Now, these are peppermint mocha themed using peppermint extract, cacao powder, and instant coffee as the main ingredients but if you would like to switch out the flavor profile, feel free! For example, if you are caffeine sensitive, omit instant coffee. 

If you would like to see how these are made, head over to my IG reels

Click here

And if you are a major peppermint fan, here is my favorite recipe that will cure that fresh tooth ;)! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Peppermint Mocha Roll Ups - A healthy and seasonal take on the classic fried cheesecake. Made with just FIVE ingredients that are rolled in the Christmas spirit! They are gluten-free, dairy-free, naturally low in sugar, and paleo-friendly (without candy cane!)

Ingredients 

To make one roll up

• 1 cassava flour tortilla (or allergy/sensitivity tortilla of choice)

• 2 Tbsp Lactose-Free Plain Yogurt 

• 1 tsp pure maple syrup

• 1 tsp cacao powder

• ¼ tsp instant coffee

• A drop of organic peppermint extract

• Avocado oil spray

Cacao Sugar Mixture

• Cacao powder

• Organic Cane Sugar (or maple/coconut sugar if Paleo)

Toppings

• ¼ cup dark chocolate chips

• 1 tsp coconut oil

• Vegan white chocolate bar (omit if Paleo)

• Organic Candy cane (omit if Paleo)

• Fresh mint leaves

Directions

1. In a small bowl, mix together yogurt, syrup, cacao powder, coffee, and peppermint extract until fully incorporated. 

2. Place the filling mixture in the center of a tortilla and spread crosswise to form a long line of filling. For each roll-up, roll the side closest to you up over filling. 

3. In a skillet, heat avocado oil to medium-high heat. Place roll ups in hot oil and fry on one side for 30-60 seconds. Turn roll ups until all sides are golden brown. Remove from the skillet and immediately sprinkle with the cacao-sugar mixture. 

4. Set on a plate. Continue doing these steps if making more than one roll up. 

5. For toppings, heat dark chocolate chips with coconut oil in the microwave or on the stovetop until melted. Drizzle chocolate mixture over roll ups. If not paleo, add chopped white chocolate bark pieces and crushed candy cane. Garnish with fresh mint and serve immediately!

Notes

• Here are the ingredients I used for this recipe: Siete foods cassava flour tortilla, Chosen foods avocado oil spray, Siggi’s lactose-free plain yogurt, Flavororganics organic peppermint extract, Navitas organic cacao powder, Enjoy Life dark chocolate chips, Pascha organic vegan white chocolate bar, YumEarth organic candy cane
  

• Using these ingredients,  the nutrition facts for 1 roll up (sans toppings) is 128 calories (3g fat; 19g carb; 5g protein; 6g sugars). 

Cinnamon Apple Streusel Muffins

Cinnamon Apple Streusel Muffins - Bursting with fall flavors, these moist gluten-free muffins are filled with apples and cinnamon and topped with a delicious crunchy streusel. You won’t believe they are naturally lower in sugar, dairy-free, and healthy for you! 

Like most of the recipes I develop, they are inspired by my morning dreams. Well, the dreams I have upon waking up and hitting the snooze button! Mainly because I am starving by the time I wake up but that’s another story! 

The story behind these bad boys was that I wanted to create a lazy version of apple pie. Afterall, apple pie should only be eaten if it’s homemade and preferably made from a grandmother. But if you are strapped for time and there’s not a grandma in sight, well, sometimes you just have to think outside the box. 

And that’s just what I did. These apple cinnamon streusel muffins are basically apple pies but a muffin version. Some of my taste testers actually preferred mini apple pie muffins as the name because they taste just like that! 

What I also didn’t tell them is that these muffins are naturally lower in sugar and oil, gluten-free, dairy-free, paleo friendly, keto friendly, and use clean, real ingredients. After telling them what the ingredients were, they truly couldn’t believe it wasn’t an old fashioned muffin that you would get at a bakery! 

So if you are wanting to trick your family and friends into eating healthy things, then try this! Haha. Not only is it fun to make a traditional baked good healthy, but these muffins are actually fun to make in general. 

As illustrated in the picture, pour batter about halfway in the muffin liner followed by the “apple pie filling”, another layer of batter and top with the streusel mixture! If you are wanting to really elevate the dish and don’t mind the added sugar, then I created a maple cinnamon glaze to drizzle just before serving. These muffins are practically my new favorite! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Cinnamon Apple Streusel Muffins - Bursting with fall flavors, these moist gluten-free muffins are filled with apples and cinnamon and topped with a delicious crunchy streusel. You won’t believe they are naturally lower in sugar, dairy-free, and healthy for you!

Ingredients

• ¼ cup + 3 Tbsp cassava flour

• ¼ cup GF oat flour

• ¼ tsp baking powder

• Pinch salt

• ⅓ cup dairy free yogurt

• 3 large eggs

• 3 Tbsp avocado oil

• 2 Tbsp honey

• 1 tsp pure vanilla extract

Filling

• 1 honeycrisp apple (chopped)

• 1 Tbsp organic light brown sugar (optional)

• 2 tsp grass fed butter

• 1 tsp cinnamon

• Pinch of salt

Streusel

• ¼ cup GF all purpose flour or paleo/cassava flour

• 2 Tbsp gluten free oats

• 1 Tbsp coconut sugar or light brown sugar

• 1 Tbsp softened ghee or coconut oil/grass fed butter

• 1 Tbsp sliced almonds 

• ¼ tsp cinnamon

Drizzle

• ¼ cup organic powdered sugar

• 2 tsp pure maple syrup

• ¼ tsp pure vanilla extract

• 1-2 tsp unsweetened almond milk (optional)

• Dash of cinnamon

Yields 6 muffins

Directions

1. Preheat the oven to 350 degrees. Line a 6-cup muffin tin with paper liners or lightly grease with avocado oil spray. Set aside. 

2. In a medium mixing bowl, whisk together the flours, baking powder and salt. Set aside.

3. In a separate mixing bowl, whisk together the eggs and honey until light and fluffy, about 2 minutes. Then add the oil, yogurt, vanilla and mix until combined. 

4. Add the liquid mixture into the flour mixture until combined. The batter should be pourable but not too runny. If it’s a little runny, add more cassava flour. Set aside.

5. In a small skillet, melt butter on medium heat. When the butter is starting to bubble, add chopped apples and sauté until apple pieces are soft, about 5 minutes. Add the brown sugar, cinnamon, and dash of salt and mix until fully combined and the sugar has fully melted over the apple pieces. Turn off heat immediately and set aside. 

6. For the cinnamon streusel topping: mash together the softened ghee and sugar until combined. stir in the flour, oats, almonds, and cinnamon, then use your fingers to form thick crumbs. Set aside.

7. Use a cookie scooper or ¼ measuring cup to divide the batter between the prepared muffin cups. Pour batter about halfway, top with about 1 Tbsp of the apple cinnamon mixture, another scoop of the batter until ¾ to the top full and then finish with the streusel mix. 

8. Bake at 350 degrees for 35 minutes until the muffin tops are golden and the toothpick inserted into the muffin comes out clean. Remove from the oven and allow the muffins to cool for a few minutes in the muffin tin before transferring to a cooling rack. 

9. While the muffins are cooling, whisk together the powdered sugar, syrup, vanilla, and cinnamon. If drizzle is too thick, slowly add 1 tsp of milk to the mixture.

10.  Drizzle glaze over the warm muffins and enjoy! 

Notes 

• If you are wanting to make this recipe lower in sugar, I put (optional) in the filling section. For example, if you are using a sweeter apple like a honeycrisp, then the brown sugar isn’t imperative. Also, you can completely omit the drizzle part and the muffins will still be deliciously sweet!

Brownie Batter Banana Bread Muffins

Brownie Batter Banana Bread Muffins - These double chocolate banana bread muffins are delightful treats made with whole food ingredients for a guiltless pleasure. Paleo-friendly, grain-free, dairy-free, and naturally low in sugar. 

Who doesn’t love a fun mashup! *No pun intended! I have combined my two favorites into one magnificent treat, paleo banana bread, and chocolate! And while I may have used different ingredients, these muffins are still paleo-friendly and naturally lower in sugar. 

What I love about these muffins, is that they arguably taste like dessert! It’s hard to believe they are nutritious enough to be considered a snack, pre-workout fuel, or a great addition to your morning smoothie! 

Bonus: these muffins freeze beautifully! The reason why I point that out is that these are now my go-to snack. I just pop one muffin in the microwave for 20 sec, or leave one out to thaw, a dollop of dairy-free unsweetened yogurt, and top with fresh bluebs and cinnamon. The best sweet snack!

As I said earlier, these muffins honestly taste like a dessert! But if you would like a more substantial muffin, then add ½ cup gluten-free oats to the batter. You can tell in the pictures which one is the oatmeal muffin version. Both are tasty and satisfying! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Brownie Batter Banana Bread Muffins - These double chocolate banana bread muffins are delightful treats made with whole food ingredients for a guiltless pleasure. Paleo-friendly, grain-free, dairy-free, and naturally low in sugar. 

Ingredients

• 1 cup paleo flour

• 2 large bananas (ripe)

• ½ cup unsweetened cocoa powder

• ¼ cup dark chocolate chips

• ¼ cup avocado oil

• ¼ cup coconut sugar

• 2 eggs

• 2 tbsp dairy-free unsweetened yogurt

• 1 tsp vanilla extract

• 1 ½ tsp baking soda

• ¼ tsp pink himalayan sea salt

• ¼ tsp ground cinnamon

Optional: heartier muffin, add ½ cup GF oats

Directions

1. Preheat the oven to 350 degrees. Spray muffin tin with nonstick cooking spray or add muffin liners to a muffin tin (about 10). 

2. In a medium bowl, whisk together the dry ingredients minus the chocolate chips. 

3. In a separate bowl, mash bananas using a fork until you get a smooth and liquid consistency. Add the rest of the liquid ingredients and mix until smooth and creamy.

4. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips. 

5. Divide batter evenly into muffin tins, sprinkle each muffin with a few more chocolate chips and bake for 25-30 minutes or until the toothpick comes out clean. 

6. Cool muffins for 5 min then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes about 10 muffins.

Notes

• If you want a heartier muffin, add ½ cup GF oats! Just make sure the batter is still a pourable consistency and not too dry and thick. If it is, then slowly add in yogurt.

• Muffins are freezer friendly! Simply place in a ziplock bag or airtight container and freeze for up to 3 months. When ready to eat, microwave for 20-30 seconds or thaw out. 

• Ingredient brands I love for this recipe: paleo flour, dark chocolate chips, yogurt.