Gluten-free pumpkin muffins are a simple fall treat you’ll love. Made with gluten-free & oat flours and topped with cinnamon sugar, they’re vegan too!
These banana nut almond pulp muffins are a great way to use leftover almond pulp from making homemade almond milk. A nutty & slightly sweet healthy snack!
These gluten-free, vegan sweet potato bran muffins are studded with raisins for a healthy, hearty and nutrient dense breakfast or snack.
These oat based gluten-free peanut butter jelly muffins have a surprise strawberry jelly center and a moist, tender crumb – perfect snack for kids & adults!
These banana zucchini muffins are made with half oat flour and half whole wheat white flour for a healthy bite-sized end of summer snack.
These avocado muffins are packed with healthy fats, made with whole wheat flour and studded with chocolate chips for a fun and satisfying snack.
This summer fruit panzanella is full of sweet, ripe cherries, blueberries, grilled nectarines, toasted gluten-free blueberry muffins and a sweet citrus dressing. Spoon over yogurt, vanilla ice cream or eat as is for a light, summer-filled treat.
When you need a healthy breakfast on the go and have little time to prep, these siggi’s whole milk drinkable yogurt varieties are a great option!
These whole wheat sweet potato banana muffins are perfect for breakfast or as a healthy snack. Smear with butter or drizzle with some quality honey. Best served warm!
These blueberry ginger muffins are 100% whole wheat and made with wild blueberries and Greek yogurt for a healthy, superfood packed breakfast