Who doesn’t love muffins!? One of my favorite things about making these and then creating this post has been how many times auto correct wanted to change “nut” to “butt” – these are not banana butt muffins! You could call them that though and they’d still be equally as tasty.
I’m all about making and baking things that I won’t feel guilty about – that are extremely yummy but that don’t make me feel sick – baked goods that come from whole ingredients. With the exception of some brown sugar, these are just that.
I wanted to eat this with a spoon. #confessions
These are a great snack to make when you’re having that evening sweet tooth. The recipe makes six little muffins so you won’t have to worry about eating 12 of them – it’s a legit concern – BEEN THERE.
Here’s what you’ll need:
- A desire for something sweet
- The patience to pre-heat the oven
- The will power to not eat the raw muffin batter
- 2 ripe bananas – the more ripe they are, the sweeter your muffins shall be
- 1/4 cup coconut flour
- 1 egg
- 1/2 tsp baking soda
- 1/8 tsp salt – or just a pinch
- 1/2 tsp vanilla extract
- 3 tbsp brown sugar
- 2 tbsp sliced raw almonds
Pre-heat the oven to 375 degrees. Mash together bananas and egg. Add in remaining ingredients. Grease 6 muffin pan tray (I like to use coconut oil). Evenly distribute the batter. Bake for around 20 minutes or until tops are golden brown.
These muffins are DENSE (and not like that girl you knew from High School). They are so flavorful and moist (ugh I’ve always hated that word – soft, squishy, dewy and humid in muffin way?) you get the point.
LOOK AT THE DENSE-NESS!!!
Enjoy these with a cup of your favorite tea at night. It’s the perfect bedtime snack 🙂
Nutrition facts below.
The other night I was having a major sweet attack. I wanted cake and sprinkles and rainbow frosting. But I knew that just wouldn’t do. So I looked through my kitchen and decided to experiment. I have officially created a monster – if you can make it through this post without wanting to make these then more power to you!
I love fudge and for most of my life I’ve made it every Christmas but there’s always SO MUCH sugar that by the time I’m done licking my fingers I feel sick to my stomach with a tummy ache that lasts for hours. That’s not how fun food should be! Nothing should make you feel that sick. And while this recipe does use chocolate chips and honey, I can tell you that even after devouring the entire recipe upon realizing how amazing it is, I didn’t ever get that same painful sick feeling I have with refined sugar.
One of my favorite things about this recipe is that it only has 4 ingredients. It’s so incredibly easy and delectable, you’ll want to make it all the time – and in bigger batches! Sidenote: I’m seriously leaving my computer right now to grab a spoon of peanut butter – I CAN’T HANDLE all these pictures!
Here what you’ll need:
- 3 well rounded TBSPs of peanut butter
- 1 TBSP coconut flour – I used Nutiva’s Organic Coconut flour – it smells amazing and 1 TBSP of it has 4g of fiber, crazy right?!
- 1 TBSP Pure Honey
- 1 TBSP chocolate chips
In a bowl, combine peanut butter, coconut flour, and honey. Pour into a small dish lined with wax paper. The smaller the dish, the thicker the fudge will be. Put in the freezer for 10-15 minutes. Next melt the chocolate chips in 15-20 second intervals in the microwave and then pour over the fudge. Put back into the freezer for at least 45 minutes (if you can wait that long).
I took mine out and let it sit in the fridge for 10 minutes or so before I cut it into 4 pieces. It made it a little gooey and slightly soft. The creamy texture and sweet taste are a perfect combo.
Nutrition info below. Let me know how you like the fudge!
Good glorious fruits of unicorn rainbows, is this smoothie ever delicious. I made this first thing this morning and took a giant gulp from my straw and said “MOTHER OF GOD.” It’s so tasty that I don’t think I’d ever share it. MAKE YOUR OWN! This is MINE! I will retreat back to being 5 years old and have no issues with that.
So what’s in this glorious milkshake of mayhem? All things healthy! And with 13g of fiber and 11g of plant-based protein you’re going to feel full and satisfied for a WHILE! I drank mine around 9am this morning and wasn’t hungry until around 3pm.
It’s like drinking a milkshake for breakfast without the guilt (or the awful tummy aches) of drinking a real milkshake.
What you’ll need:
- 2 frozen bananas
- 1 TBSP peanut butter
- 2 cups fresh spinach
- 1 cup water
- 1 TBSP chia seeds
- 1 TBSP ground flax meal (these are optional but are great superfoods that add fiber to your drink!)
Add spinach, water, chia seeds, and flax meal to your blender and blend first. Then add in bananas and peanut butter. This will ensure you don’t have any huge chunks of spinach that can be hard to get through a straw 😉
Enjoy! And feel free to brag about the fact that you’re drinking homemade milkshakes for breakfast every morning and still losing weight!
The other night I was craving a Hershey’s bar so bad I was making noises and embarrassing myself at the grocery store. I KNEW though that if I caved, I’d be upset. Not because indulging is bad but because Hershey’s bars are now made with more fake ingredients and isolates (ingredients found naturally that are then isolated and put into products in higher amounts than found in nature) than they once used to. Without going on a rant with this alone, I’ll get to the story about me laying in bed for over an hour pouting that my life was over that night because I wanted a chocolate bar and I couldn’t have it. The 26 year old version of a tantrum.
But I didn’t cave. Instead, I thought about what I had in my kitchen and decided to come up with a healthier recipe to satisfy my sweet tooth. Thus, the birth of the banana almond butter blondie bars was born and let me tell you, these are dynamite delicious! So much so that my husband and I inhaled the entire 12 bars within 20 minutes of them coming out of the oven. But you know, it was for science…and blogging…and all of you! I took one for the team! ….erm. Good lord I already want more of these!
This was also my first time buying and using dates. I’ll be honest, I was always hesitant because they look like a pile of bugs. But great odin’s raven are these things sweet and amazing! In fact, of all the dates I’ve experienced, these were definitely the sweetest (see what I did there – my Dad humor has no end). And while dates are high in fructose, they also are packed with magnesium, fiber, potassium, and antioxidants. In other words. they are a MUCH better alternative to get some sweet in your baking that just using refined sugar.
I’ll stop teasing and give you the recipe already 😛
- 3 bananas
- 6 pitted dates
- 1/2 cup whole grain oats
- 1 teaspoon cinnamon
- 2 tablespoons almond butter
Preheat your oven to 350 degrees. Line a smaller baking dish (I used a glass 6×8 or so) with wax paper and cooking spray. Mash together bananas until creamy. Slice up pitted dates. Combine all ingredients into a bowl with mashed bananas. Pour mixture into lined baking dish and bake for 20-25 minutes or until toothpick comes out clean.
The beauty of these is you can eat them immediately for more of a bread pudding type treat. If you were really being bad you could add ice cream. Letting them cool for at least 20 minutes though gives them time to solidify more into bars. I can’t tell you what they are like cooled further or even refrigerated because we ate them too fast (nom nom nom) but I will do an update soon.
Slice them into 12 pieces for the following nutritional info per serving.
Who doesn’t love cookie dough? Exactly. I remember making lots of cookie dough when I was a kid and then somehow not…baking it and ending up with a giant tummy ache.
The good news about these beauties is that you CAN eat them raw and are encouraged to do so. They are so easy to make and so delicious that you’ll totally satisfy your cookie craving. I got the idea from the fabulous food blog CloudThyme, you should check it out when you have a chance. She posts a TON of amazing and healthy recipes and is also in the Seattle area like myself. 🙂
I modified the recipe slightly and then turned out amazing!
Here’s what you’ll need:
- 1/2 cup whole wheat quick oats
- 1/2 teaspoon cinnamon
- 2 tablespoons almond butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened shredded coconut
- 1 tablespoon dark chocolate chips
Add oats and cinnamon to food processer, I used my Ninja. Grind until powdered then add all wet ingredients except chocolate chips and sprinkles.
Roll into 10 cookie dough bites and place onto baking sheet.
Freeze over night or for at least 2o minutes or so for a crunchier cookie, or simply put in the fridge.
They came out pretty delectable and even the fiancé approved 😉
I’m make this a short (stack) and sweet because PANCAKES!
- 1 medium-large banana
- 1 tablespoon whole-wheat flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 large egg
- 1 tablespoon unsweetened applesauce
Mash up the banana and add in all ingredients. Mix with electric blender until smooth. Batter will be thin and runny. I usually make them into 5 small pancakes. Top with your favorites and enjoy! In this picture I topped it with a teaspoon of chocolate hazelnut spread and some sprinkles @_@
My baking experiments are often just that, mega experiments. Luckily I have fiancé who’s willing to try just about anything and a blog that allows me to showcase my trial and error experience. So thank YOU!
Last night I decided to give the whole bean brownie thing another go and these turned out WAY better than the garbanzo bean brownies I made a while back. This time I added in applesauce which made the texture a lot more soft and brownie-like. I also added in a tablespoon of REAL sugar. Ladies and gentleman, I’d always much rather use a little bit of real sugar for taste than ANY of that fake stuff.
Here’s the new recipe:
- Preheat oven to 350 degrees
- Spray a smaller baking dish with cooking spray. I typically use an 8×8 or in this case I used a random 10×6 I had lying around
In a food processor or bowl with an electric mixer combine:
- 1 can black beans, drained and rinsed
- 2 large eggs
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 2 tablespoons unsweetened cocoa
- 2 tablespoons pure honey
- 2 tablespoons unsweetened applesauce
- 1/2 whole wheat oats (steel cut preferred but I used quick oats because it was what I had)
- 1 tablespoon sugar
Mix ingredients until well blended. Batter will be thick and comparable to real brownie batter. Pour into baking dish. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Let cool and then cut into 25-35 pieces. In this recipe I cut mine into 35 pieces so each one was bite size and only 25 calories.
Nutrition info below. Happy nomming!