Coconut Butterscotch Blondies!

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Just in time for Easter!

More dense than a muffin.. these are like a golden brownie with a moist centre.

Perfect for breakfast or dessert!

Makes 12.

Macros per serving: 5F/18C/9P & 5g fibre

**Vitafiber is now available on amazon! (High fibre sugar/flour replacement, one of my favourite ingredients).**

Recipe:

blondie directions 1 blondie directions 2 blondie directions 3

Low-fat Jam-Filled High Fibre Protein Muffins

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These are one of those muffins that transform overnight..The next day they are even better and more moist. Trust me, if you can wait, it will be worth it. Loaded with fibre & packed with protein, muffins for breakfast is just what the doctor ordered…

Makes 6 large or 12 medium muffins.

Recipe:

  • 1 1/2 cups wheat bran
  • 1 cup unsweetened vanilla almond milk
  • 1/2 cup unsweetened apple sauce
  • 1 whole egg
  • 1/2 tsp molasses (heat the container for a few secs. to make it easier to pour)
  • 2-3 tbsp truvia or more to taste
  • 1/2 tsp vanilla extract
  • 1 1/2 scoop Cellucor Peanut Butter Marshmallow Whey (51g)
  • 2 tbsp all purpose flour (15g)
  • 6 tbsp whole wheat flour (45g)
  • 2 tbsp milled flax seed (20g)
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt (scant)
  • 3 tbsp no sugar added raspberry jam (1/2 tbsp per large muffin or 1 tsp per regular-size muffin)

Optional: 1 cup(140g) fresh or frozen raspberries.

Optional topping: Melted peanut butter/PB2 mixed with a little water/vanilla/truvia to make a “PB & J” version.

Directions:

Preheat your oven to 375*.  Mix the wheat bran w/ your almond milk and let it soak for about 10min. Meanwhile, in a large bowl, combine your wet ingredients and in a another medium bowl, combine all of your dry ingredients except the truvia sweetener. Now, whisk your bran mixture into the other wet ingredients and fold in your dry mixture. Also fold in the raspberries if you choose and scoop the batter into 6-12 sprayed(with pam) or lined muffin trays. Add a spoonful of the jam to the centre of each muffin before baking. Place in the oven for 15-20min or until the tops are springy and a toothpick comes out relatively clean(ignore the jam on the toothpick, just look for any sign of wet batter!). After baking you CAN eat immediately BUTTT I recommend waiting a day to let the muffins rest and become extra moist and delicious! Enjoy 🙂fr_4181_size880

Nutrition per medium size muffin: 76cals, 2g fat, 11g carbs, 6g protein & 3.5g fibre

Large Muffins: 151cals, 4g fat, 22 carbs, 12g protein & 7g fibre

 

 

 

 

Healthy Chocolate Zucchini Muffins

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fr_964_size880 fr_980_size880 fr_982_size880 fr_984_size880Hey guys! I found a ton of huge zucchini in my garden today that were just perfect for baking so I couldn’t help myself…Even though this isn’t my own recipe, I had to share! IThese muffins turned out beautifully and I actually enjoyed them way more than I thought I would! Don’t be turned off by the zucchini, you can’t taste it at all and it makes the muffins so rich and moist!  I felt so guilty eating these to the point where I had to remind myself they were actually good for you. They are high protein, low-fat, deliciously decadent and every chocolate lover’s dream. I hope you like them as much as I do!

Serves 12:

Ingredients:

  • 2-1/2 cups old-fashioned oats
  • 2 eggs
  • 3/4 cup non-fat Greek yogurt
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar
  • 2 Tablespoons honey
  • 1 extra ripe banana (120g)
  • 2 cups shredded zucchini (about 1 medium-sized zucchini)
  • 1/2 cup unsweetened cocoa powder
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon( I left this out but feel free to add it!)
  • 1/2 teaspoon salt
  •  2 tbsp mini chocolate chips for topping(I used enjoy life chocolate chips, 30g)

Directions:

  • Preheat oven to 350 degrees.
  • Lightly grease a 12-cup muffin tin with olive oil spray.
  • Using a food processor, grind oats until fine. They should have the consistency of flour.
  • Add all other ingredients (except chocolate chips), and pulse until the batter has a smooth consistency. (Add a few ingredients at a time if your food processor has trouble mixing a lot at once.)
  • Stir in additional chocolate chips if desired.
  • Distribute batter evenly in the muffin tin.
  • Sprinkle the tops with a little extra sugar or sweetener that measures like sugar and the chocolate chips.
  • Bake 15-20 minutes, or until the tops gently bounce back when touched and a toothpick comes out of center of a muffin clean.
  • Allow to cool for 10-15 minutes. Then run a knife around the edges of each muffin to remove from tray.

****My Changes***:

I added maybe a tad less than 1/4 cup splenda to the batter as I felt it needed a little extra sweetness. I also ground the oats and zucchini separate in the food processor since mine is very small and I just added them to a bowl with the other wet ingredients and stirred. Then combined the dry ingredients in another small bowl and added them in afterwards.

*Note* My oats are very prevalent in the final result because I have probably the worst food processor on the planet haha, so I’m sure your muffins will look much prettier than mine!

If you’d like the original recipe, it is available here:

http://www.examiner.com/article/healthy-baking-chocolate-zucchini-oat-muffins

Nutrition Facts with my modifications(per muffin): 154 calories, 25g carbs, 3g fat, 6g protein, 3g fibre

Banana Chocolate-Chip Protein Souffle Muffins

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Banana Choco Muffin

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Avoiding sweets is a challenge to most. We eat right so we can look and feel good about ourselves. But once in a while..we just need a treat! So what I propose, is that we eat healthy while continuing to eat treats. To start you off, try my awesome Banana Chocolate-Chip Protein Souffle Muffins. They taste like a decadent dessert and give you that satisfaction you need while being 100% good for you! Can it get any better?  Take me to the recipe!

Mini Cinnabun Protein Bites

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Protein bites glazed

Hey, I’ve got something delicious to share with you guys to help you reach that protein intake! These little cute bites have 4.5g of protein each and only 43 calories each! This means that the entire recipe is only 215cals and a whopping 22.5g of protein! These are 100% clean with no bad ingredients so you can feel good about eating them. They are also perfect if you are craving a little something sweet. Here’s how you make them!  Take me to the recipe!

Paleo, Gluten-free, Banana Chocolate Chunk Muffins

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Do I ever have a treat for you…First, think back to all the failed muffin attempts you’ve had where they either end up like hard hockey pucks or puddles of mush. Or maybe they just don’t rise enough and your left with mini muffins when really, that wasn’t your goal. Now picture your perfect muffin. Soft,fluffy, warm, buttery, chocolatey and leaving you wanting more with every bite…Sorry am I making you hungry?? Haha, okay well these muffins are all of those things and more!

So I found the base of this recipe on an awesome blog called “fat girl trapped in a skinny girl’s body” that you should totally check out if you have time. I altered it slightly to my liking! These muffins are 100% better than any paleo muffin, make that any REGULAR MUFFIN that I have ever made! The original recipe was for banana bread but I didn’t have enough almond flour so I figured muffins would do. I threw in some broken up chocolate bar and BAM! Best muffins yet. So have I done enough convincing? Take me to the recipe!!