Beachside Kitchen

Breakfast

Cinnamon Maple Paleo Coffee Cake

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This Cinnamon Maple Paleo Coffee Cake is serious fall vibes in a sneakily easy recipe. My mom declared this THE BEST DESSERT I’VE EVER MADE. And I honestly don’t disagree.

Best ever Maple Cinnamon Paleo Coffee Cake


Let’s talk about this GOODNESS. It’s a cinnamon maple paleo coffee cake is fluffy, moist, just the right amount of cinnamon maple sweet. The texture is insane, tender and soft but still holds together unlike some paleo cakes.

Next, you pair that tender maple spiced cake with this perfect touch of crunch from the cinnamon crumb topping. Hello – PERFECTION!

Best part of all, this coffee cake is completely gluten free, grain free, refined sugar free, with easy swaps to keep it dairy free. I love making recipes that are also forgiving, which is why I love baking with almond flour. Since it is naturally more moist, you get a bit more leeway on baking time than some other traditional flours.


I kept the ingredients super simple on these for you just because I love your all that much. The base of the cake is just 8 ingredients you probably already have in your pantry. Top that with a crunchy crumb topping and you’ve got yourself the perfect treat for Fall.

I used Sprouts Brand Organic Maple syrup for sweetness on the cake base and it gives it such a warm and cozy sweetness.  Sprouts is my go-to for grocery shopping – it’s got that neighborhood feel but with a dope selection of healthy gluten free options and all my baking staples. And lot’s of gluten free, dairy free, paleo options for every diet type.

So bake yourself up a batch of this Cinnamon Maple Coffee Cake pronto, curl up on the couch with a cup of coffee or hot tea, and enjoy!

If you love this recipe, you’ll also love my Caramelized Banana Bread recipe.

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Cinnamon Maple Maple Coffee Cake

This coffee cake is the perfect fall treat – the cake is crazy tender and moist, with warm cinnamon spices and a rich maple flavor that pairs perfectly with a hot cup of coffee.
Prep Time10 minutes
Cook Time40 minutes
Servings: 16

Ingredients

Cake Ingredients

  • 3 eggs
  • 1/3 cup coconut oil or butter, melted
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 2 cups almond flour, packed
  • 1 tsp baking soda
  • 2/5 tsp cinnamon

Crumble Topping

  • 3/4 cup almond flour, packed
  • 1/2 cup coconut sugar
  • 2 tsp cinnamon
  • 5 tbs melted coconut oil or butter

Instructions

  • Heat oven to 350.
  • Line 8×8 square cake tin with parchment paper.
  • Mix together the wet ingredients for the cake until well combined.
  • Then, add in dry ingredients and stir until well combined.
  • Pour cake batter into 8×8 cake tin.
  • Next, mix together the ingredients for the crumb topping. Sprinkle crumb topping evenly over the cake batter.
  • Bake cake for 35-45 minutes or until a toothpick comes out mostly clean.
  • Let cool a bit before devouring (if you can wait that long!). 

Tropical Berry Pancakes

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Tropical Berry Pancake STACK! Because who doesn’t want a little taste of the tropics any dang day of the week.

These tropical berry pancakes will have you feeling like you’re on vacation in no time.

I’ve been making a conscious effort to make at least once breakfast each weekday feel special. I’m usually running around in a flurry, and have been working to slow down, breathe, and enjoy the morning when I have the opportunity. 

Sometimes that means sleeping in, trading my high intensity workout for a walk around my neighborhood, and making a leisurely breakfast that feels like vacation. Because I’m not going to lie, I have been burned out and am seriously in need of some leisure time.

Craving a vacation like no other…

I was perusing down the produce aisle at my local Sprouts and spotted some gorgeous looking papaya that had me craving a tropical vacation like no other. Instead of wallowing in my desire to be on a beach in Hawaii drinking a pina colada, I decided to make something fruity, tropical, and delicious.

Sprouts has a great variety of tropical flavors this time of year – from papaya to cherimoya and rambutan. I love shopping at Sprouts for produce since it’s incredibly affordable, high quality, and actually lasts more than a day. Because I for one, am sick and tired of buying fruit  that go bad the second you bring them home. 

Papaya Health Benefits

Here are some papaya health benefits to make you feel GOOD about chowing down

  • Incredible source of enzymes for digestive health
  • Packed with Vitamin E and C for immunity and antioxidants
  • Excellent source of potassium for your bones and muscles 

Let’s talk about these tropical pancakes

Okay these pancakes are seriously easy and oh so dreamy. I whipped up a stack using Purely Elizabeth protein pancake mix, but you can use whatever mix or recipe you like.

After you’ve cooked up some golden brown pancakes, all you need to do is top your cakes with yogurt of choice (Greek or Skyr for extra protein, or coconut yogurt if you prefer dairy free). Next, you pile on your favorite tropical fruit and berries. Last but not least, drizzle on some maple syrup and a sprinkle of your favorite granola for a little crunch.

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Tropical Berry Pancakes

This stack of pancakes will transport you to your favorite tropical location, while packing a serious nutritional punch
Servings: 2

Ingredients

  • 2 servings pancakes from mix of choice
  • 1/2 cup papaya
  • 1/4 cup blueberries
  • 1/4 cup raspberries
  • 2 tbsp maple syrup
  • 2 tbsp granola

Instructions

  • Cook pancakes according to package instructions in a pan. I like to cook mine in a little ghee or coconut oil.
  • Once you've got them cooked up and golden brown, top pancakes with a heaping scoop of yogurt, berries and papaya, then drizzle with granola and maple syrup

Double Chocolate Zucchini Muffins

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Let me start this off my saying, yes, I know I often say something is the best thing I’ve ever baked. BUT DAMN, GINA, THESE ARE ONE OF THE BEST THINGS I’VE EVER BAKED!

These DOUBLE CHOCOLATE ZUCCHINI MUFFINS are truly magical. I just started throwing ingredients in a bowl, writing down what I did step by step until I came up with a batter that felt like the right consistency, and wow it did not disappoint!

The texture of these double chocolate zucchini muffins reminds me so much of those classic chocolate Costco muffins I grew up with – fluffy, chewy chocolatey heaven. But instead of tons of refined sugars and processed ingredeints, these muffins are gluten free, refined sugar free, and actually pack 10+ grams of protein per muffin.

Some notes on these muffins

  • These aren’t super duper sweet (think muffin, not cupcake) so you can add more maple syrup or chocolate chips if you want something more like a brownie
  • I used a mix of almond flour and King Arthur gluten free flour blend. You could do all of one or the other, but the mix gives it this bomb texture, so I’d definitely suggest it
  • I added espresso powder which enhances the chocolate flavor, but don’t sweat it if you don’t have it
  • Also thew in 3 scoops of collagen peptides, which adds 27 grams of protein to the batch without changing the texture or flavor. It’s totally optional, but don’t stress if you don’t have it on hand.
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Double Chocolate Zucchini Muffins

While these taste totally decadent, these gluten free and refined sugar free muffins are low in sugar, high in protein, and kid friendly to boot!
Servings: 15 muffins

Ingredients

  • 2 cups shredded zucchini
  • 2 eggs
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil, melted
  • 1/4 cup 2% Greek yogurt
  • 1/2 cup almond milk (or milk of choice)
  • 1 cup King Arthur gluten free flour blend
  • 1/2 cup almond flour
  • 1/2 cup cocoa powder
  • 1 tsp instant espresso powder
  • 3 scoops collagen peptides (optional)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Small pinch of salt
  • 1/2 cup chocolate chips

Instructions

  • Heat oven to 350.
  • In a large mixing bowl, mix together all wet ingredients until well combined. I like to add the collagen in with the wet ingredients, helps it dissolve.
  • Add in dry ingredients and stir until well combined.
  • Fold in chocolate chips (I saved some extra chips for the top to make it look pretty).
  • Oil a muffin tin with coconut oil so they don't stick.
  • Bake for 15-20 minutes or until a toothpick comes out with some wet crumbs (don’t over bake!!)
  • DEVOUR

Grain Free Lemon Loaf

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Let me tell you something as we start this off: this loaf is a BADDIE. You all asked for something lemon and wowww we loved how this turned out.

This grain free lemon loaf is pretty dang close to a lemon pound cake, but made with a whole lot less butter or refined sugar, made totally grain free, gluten free, and chock full of protein, fiber + healthy fats.

Some swaps I made: brought in some Greek Yogurt and almond milk to reduce the amount of butter needed to keep it moist. I also swapped in some almond flour and coconut flour that are nutrient dense options instead of refined white flour (which, being gluten free, I can’t eat!).

I added a quick and easy lemon icing to the top, since this loaf alone is not very sweet, and it was the perfect pairing. Some icing even soaked in the loaf and it made it all kinds of moist and delicious. I’d definitely suggest adding some sort of icing/frosting of your choice!


Some Recipe notes for you:

  1. This isn’t a very sweet loaf of you’re skipping icing, so feel free to add a bit more maple syrup if you’re looking for dessert vibes.
  2. I haven’t tested any other flours in the recipe. I’d google sub ratios if you do want to substitute either or both. Remember: coconut flour absorbs A LOT of liquid, so be careful with your substitutions.
  3. You could most likely swap for vegan yogurts to make dairy free, just haven’t tried that myself!
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Grain Free Lemon Loaf

Took a classic lemon loaf inspiration, but transformed it into a healthier version that is grain free, gluten free, and rich in protein and fiber. So you can feel good about your dessert 🙂
Servings: 10 slices

Equipment

  • 9×5 loaf pan
  • parchment paper
  • Mixing bowl
  • Hand or stand mixer

Ingredients

  • 1/4 cup melted butter or coconut oil
  • 1/3 cup Greek or Icelandic yogurt
  • 3 eggs
  • 1/3 cup + 2 tbsp lemon juice
  • 1 tbsp lemon zest (from 2-3 small lemons)
  • 1/3 cup + 2 tbsp maple syrup or honey
  • 1/2 cup almond milk (or milk of choice)
  • 1 tsp vanilla extract
  • 2 cups almond flour
  • 1/2 cup coconut flour (not packed)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt

Lemon Icing

  • 1 1/4 cup powdered sugar
  • 1-2 tbsp lemon juice
  • 2-3 tbsp almond milk (or milk of choice)

Instructions

  • Heat oven to 350.
  • Line a loaf pan with parchment paper (mine was 9×5).
  • Using a hand or stand mixer, mix together butter and Greek yogurt until well combined and creamy.
  • Add eggs, vanilla, lemons juice, zest, almond milk and maple syrup, and mix again until combined.
  • Next, add in dry ingredients and mix until well incorporated.
  • Pour batter into lined pan.
  • Bake for 45-60 minutes or until toothpick comes out clean/with a few wet crumbs (don’t over bake!! or it’ll get dry). Every oven is different, so start checking when it smells lemony.
  • Let cool to room temperature.
  • Option to add lemon icing if you want – I definitely enjoyed it! I like my lemon icing on the thicker side, but feel free to customize based on what you like.
  • Enjoy for 2-3 days, stored in a loosely covered pan or Tupperware.

Notes

You can make the lemon icing as thick/thin as you want. I definitely suggest started with 1 tbsp of each lemon juice and almond milk and slowly adding from there. 

Vegan Chocolate Banana Bread

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This delicious vegan recipe is based on the chocolate hazelnut banana bread in my lovely friend Rachel Conners (of the divine healthy baking site Bakerita) brand new cookbook: Bakerita: 100+ No-Fuss Gluten-Free, Dairy-Free, and Refined Sugar-Free Recipes for the Modern Baker and wow it was absolutely INCREDIBLE 🙌🏻

Well you definitely don’t have to ask me twice to make anything with banana or chocolate. Well, truly, you don’t have to ask me twice to bake any form of banana bread. Or dessert. I’m here for the people.

We didn’t have every ingredient so had to wing it a bit, but it stilled turned out AMAZING. I can’t even imagine how good it would be with all the right ingredients.

This vegan chocolate banana bread truly tastes like a brownie meets cake meets banana bread. I’m drooling just reminiscing about this divine dessert We ate the whole loaf in less than 12 hours. Sooo trust me, you want it. Here’s my version with what we had on hand.

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Vegan Chocolate Banana Bread

Somehow this paleo, refined sugar free, and vegan chocolate banana bread tastes like the most insanely decedent dessert you'll ever eat

Ingredients

  • 3 spotty bananas, mashed
  • 1/3 cup coconut sugar
  • 1/3 cup chocolate granola butter (or any nut/seed butter you want)
  • 1/4 cup almond milk
  • 1/4 cup coconut oil
  • 2 tbs ground flaxseed
  • 1 cup almond flour
  • 1/2 cup Bob's Red Mill Paleo Flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2/3 cup chocolate chips
  • 1/4 cup cacao nibs (optional!)

Instructions

  • Heat oven to 350.
  • Mix together wet ingredients.
  • Add dry ingredients and mix well.
  • Fold in half of chocolate chips.
  • Pour batter into a parchment lined 8×4 loaf tin.
  • Top with remaining chocolate chips and all of the cacoa nibs.
  • Bake for 40-60 minutes or until toothpick comes out with a few wet crumbs. I personally love mine a little gooey in the middle.
  • Let cool completely. It gets way better second day if you can wait that long.

BEST BANANA BREAD EVER

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I’ve made 50+ loaves of banana bread in the past 2 years and this recipe is hands down the most decadent, delicious one yet. It is insanely moist, perfect amount sweet, crispy on the outside but so tender on the inside, and just the right balance of fluffy but dense. Ugh I’m drooling just writing this.

Some tips to make you successful:

  • Make sure your bananas are very spotty to brown/black. It’s where most of the sweetness comes from.
  • Use a good quality grass fed butter if you can, it makes a difference!
  • I used almond flour, but @bobsredmill paleo or gf flours should sub equally 1:1. Also could try oat flour if that’s your thing!
  • I topped with some chocolate chunks but add some nuts/seeds/dry fruit or leave that baby NAKED if you’re a purist.

Last but not least, I personally like my banana breads on the verge of a banan pudding bread – aka, I underbake 3-4 minutes so it’s crazy moist. It’s just a personal preference. So you can bake this as little as 40 minutes, or up to 55 minutes based on how you like it (and your oven, since they all cook a little different). I prefer mine with some wet crumbs on a toothpick as you’re testing it for doneness.

Hope you enjoy this paleo, refined sugar free, and gluten free loaf of goodness!

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Best Banana Bread Ever

This paleo banana bread tastes all kinds of decadent and delicious, while still being grain free, gluten free, and refined sugar free.
Servings: 10 slices

Ingredients

  • 3 spotty/brown bananas
  • 3 eggs
  • 1/3 cup melted grass fed butter
  • 1/3 cup maple syrup
  • 1 1/2 cup almond flour (packed)
  • 1 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/3 cup dark chocolate chunks

Instructions

  • Heat oven to 350 degrees. Line an 8×4 loaf pan with parchment paper
  • In a mixing bowl, combine mashed bananas, eggs, melted butter, and maple syrup until well combined
  • Mix in dry ingredients, and stir until well combined
  • Pour mix into lined baking ban. Top with chocolate chunks
  • Bake for 40-55 minutes or until a toothpick comes out clean *personally I like mine underbaked, so I take it out with a few wet crumbs
  • Let cool completely, then enjoy! I keep mine stores in a loosely covered tupperware for up to 3 days

Paleo Pumpkin Bread

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It’s officially fall. Which means I am about to be making pumpkin EVERYTHING, with not an ounce of shame to be had. What can I say, your girl doesn’t mind some *basic* baked goods.

This Paleo Pumpkin Bread may just be the most fluffy, luscious, delectable thing I’ve ever baked. It’s the perfect mix of a moist crumb, with just enough structure to still be a bread, and sweet without giving you a sugar crash.

This loaf is paleo, grain free, dairy free, oil free, and so dang tasty. You can use any nut or seed butter – I used almond butter, but cashew or peanut butters would work great too. I haven’t tested with any other flours, but feel free to experiment with alternates (just google the ratios!!).

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Paleo Pumpkin Bread

A fluffy and delicious pumpkin bread that tastes exactly like your favorite coffee shop's homemade loaf, without any grains, gluten, dairy, or refined sugar!
Prep Time10 minutes
Cook Time35 minutes
Servings: 10 slices

Equipment

  • 8 x 4 bread pan
  • parchment paper

Ingredients

  • 2 eggs
  • 1/2 cup almond butter (or any nut butter you like)
  • 2/3 cup pumpkin puree (NOT pumpkin pie filling)
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 cup almond flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Pecans and pumpkin seeds for topping (optional)

Instructions

  • Heat oven to 350.

  • Line 8×4 bread tin with parchment paper.
  • Using a large mixing bowl and hand mixer, mix together wet ingredients until well combined.
  • Add in dry ingredients and stir until completely combined.
  • Pour batter into bread pan. Top with nuts/seeds if you’re feeling *extra* like me.
  • Bake for 30-45 minutes or until toothpick comes out with a few wet crumbs.
  • Let cool completely and DEVOUR. Topped mine peanut butter

If there’s one tip I can give to new bakers, it’s start trying out your own things. I hardly need to look at recipes anymore after some serious trial and error with ratios, but it’s such an empowering feeling to be able to turn any recipe into exactly what you want!

Whole30 Egg Bowl

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When you hear “no gluten, no grains, no dairy, no sugar, no processed foods”, it can be pretty intimidating to figure out what the heck you’re going to eat. But doing Whole30 doesn’t have to be tasteless or a total headache. Rather, you can enjoy crazy flavorful and filling meals all month long. 

I have some variation of this bowl every week, and it’s an absolute favorite. All you really need to keep my happy is a couple simple ingredients cooked well.

Caramelized Banana Bread

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Jump to Recipe

Banana Bread is one of my all time favorite recipes. While old school banana bread is loaded with oils, refined sugars, and gluten galore, I’ve found that the healthified version is equally as rich, fluffy, and satisfying. But then I had an epiphany: I SHOULD CARAMELIZE THE BANANAS! 

It sounds way more difficult than it actually is, I promise. The extra 5 minutes will give your banana bread a whole new flavor profile: deep caramelized goodness, a bit denser texture, and ohh baby is this loaf moist. 

Bonus points: it’s still paleo, grain free, and refined sugar free. So give it a whirl and caramelize those bananas – it’s sure to impress at any weekend brunch. 

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Caramelized Banana Bread

Ingredients

  • 3 bananas sliced
  • 1 tbs Vital Farms grass fed butter
  • 3 tbs Brandless Life coconut sugar
  • 3 Chino Valley Ranchers eggs
  • 1 tsp vanilla extract
  • 1/2 cup Wild Friends classic creamy almond butter
  • 1/2 cup almond flour
  • 2 tbs Bob's Red Mill coconut flour
  • 1 tsp baking soda
  • 2 scoops Further Foods collagen peptides totally optional!.
  • Pinch of salt

Instructions

  • Heat oven to 350.
  • Melt butter in a skillet, then add sliced banana and coconut sugar. Carmelize for a few mins until golden. You don’t want burnt bananas! Let cool to room temperature.
  • Add eggs, caramelized bananas, almond butter and vanilla extract to a big bowl and mix until smooth. I suggest using a hand mixer or stand mixer.
  • Add dry ingredients.
  • Option to add banana for topping, or chocolate chips.
  • Bake at 350 for 40-50 mins or until toothpick comes out with a few wet crumbs (start checking when you smell that banana bread goodness).
  • Let cool before serving.

Sweet Potato Toast

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Coming at ya here with whole30 friendly sweet potato toasts! Gosh these are the tastiest and the best substitute for that bread.  The best part is they can be savory or deliciously sweet. You guys can literally pile up any toppings and they will taste amazing. Here’s some fun examples:

  • Almond butter with blueberries and coconut
  • Avocado, everything but the bagel seasoning, and microgreens
  • Banana, pomegranate seeds, and freeze dried raspberries
  • Honey crisp apple slices with coconut and cashew butter

Now let’s start with baking these beauts.

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Sweet Potato Toast

Ingredients

  • 1 Sweet Potato
  • Assorted Ingredients (see above for inspo)

Instructions

  • Heat oven to 425
  • Slice sweet potato into long, ¼ inch thick strips
  • Rub with coconut, olive, or avocado oil
  • Bake for 20-15 minutes, flip at 10 minute mark
  • Top with toppings!

Notes

These are not crispy crunchy toasts like bread. Sorry, that ain’t gonna happen without frying. But these do make a wonderful alternative if you’re keeping it plant based, vegan, and grain free!