Archives for category: Muffins/Cupcakes

Here they are…perfect, sweet, delicious and nutritious elderberry muffins. YUM. Paleo and gluten-free as well! These had the perfect texture and subtle sweetness that will go perfectly warmed up and spread with some grass-fed butter…ahh.

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1⃣In a stand mixer, mix until creamy:
🔹2 eggs, room temperature
🔹2T melted coconut oil
🔹1/2c pear purée
🔹1t vanilla extract
🔹1/4c honey
🔹1/2c almond milk
2⃣Combine in a bowl then add to mixing bowl:
🔹2c almond flour
🔹3T coconut flour
🔹2t cinnamon
🔹1t baking soda
🔹1/4t salt
3⃣Stir in 1c elderberries (I used the berries left from making elderberry syrup that were infused with cinnamon, ginger and cloves) if you are using plain elderberries you may want to add some powered ginger and cloves to your dry ingredients to add an additional spicy flavor)
4⃣Pour into cupcake tins and bake at 350F for 30min

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Loved these. I had a couple of containers of raspberries to eat up before they went bad and decided to use them in these cake bars! This turned out so good. The raspberries added so much moisture to these bars! Super easy to make and keep in the fridge for days (if they last that long). Good cold or warm.

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1⃣In a food processor combine:
🔹2c almond flour
🔹1/4c arrowroot powder
🔹1/4c stevia
🔹1t baking powder
🔹1/4t salt
2⃣Add in then mix until well combined:
🔹1/4c apple or pear sauce
🔹1/4c coconut oil
🔹1/4c almond butter
🔹2eggs
🔹1/2c milk
🔹1T honey (optional)
3⃣Stir in 1c raspberries then pour into 9×9 greased baking dish and bake at 350F for 40mins

I used the leftover quinoa from yesterday’s “Strawberries & Cream Quinoa Protein Bars” and decided to make another healthy sweet treat with them! Fresh raspberries and vanilla protein powder sweeten these muffins perfectly! The vanilla glaze is amazing (definitely had a scoop of it on its own)! These are so filling from the quinoa too which was a bonus.

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Muffins
1⃣In a bowl mix:
🔹2c cooked quinoa
🔹2sc vanilla protein powder
🔹1/4c buckwheat flour
🔹1T honey
🔹1t vanilla extract
🔹2T coconut oil
🔹4oz baby food pears
🔹1/2c flaked coconut
2⃣Swirl in:
🔹1c mashed strawberries
3⃣Spread (about 1/2inch thick) onto a cookie sheet with sides that has been lined with parchment paper and greased.
4⃣Bake at 350F for 15-20min for chewy texture and around 30min for a more crunchy texture. (Ovens vary so check and bake shorter/longer as desired)
5⃣Top with glaze

Glaze
1⃣In a mug heat:
🔹1T coconut oil
2⃣Stir in:
🔹1T flax milk
🔹1sc vanilla protein powder
🔹1t honey
3⃣Pipe onto muffins

Nom nom nom! These were so good! Healthy, minimal ingredients, easy and protein packed! These can be enjoyed either chewy or crispy if baked longer. This first batch I decided to go for chewy and they were delish. Next time I am going to try a different flavor and make them crispy just to change it up! I love the base recipe and the fact that it can be changed to have so many other flavors is a major bonus. Quinoa is the base for these protein bars which greatly elevates their nutritional value compared to regular protein bars.

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1⃣In a bowl mix:
🔹2c cooked quinoa
🔹2sc vanilla protein powder
🔹1/4c buckwheat flour
🔹1T honey
🔹1t vanilla extract
🔹2T coconut oil
🔹4oz baby food pears
🔹1/2c flaked coconut
2⃣Swirl in:
🔹1c mashed strawberries
3⃣Spread (about 1/2inch thick) onto a cookie sheet with sides that has been lined with parchment paper and greased.
4⃣Bake at 350F for 15-20min for chewy texture and around 30min for a more crunchy texture. (Ovens vary so check and bake shorter/longer as desired)

I combined one of my most popular recipes (cookie dough protein bites) and put it on top of my chocolate protein pie crust and created these little masterpieces! They are soooo good. Right now I have them in the freezer so they are going to be like cookie dough ice cream. Can’t wait for them to freeze up…yummy as is or frozen!

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CRUST
1⃣Heat in small bowl
🔹1/4c coconut oil
🔹1/4c peanut butter
🔹1/8c honey
2⃣Add dry to heated wet
🔹1/4c oat bran
🔹1/8c cocoa powder
🔹3 scoops chocolate protein powder
3⃣Press into bottom of cupcake foil lined cupcake tin

Cookie Dough Filling
1⃣Mix together
🔹1/2c pb, heated
🔹1/2c greek yogurt
🔹3scoops vanilla protein powder
🔹1t stevia
🔹2t vanilla extract
2⃣Add in and mix again:
🔹1/3c carob chips (or dark chocolate chips)
3⃣Scoop and spread onto crust
4⃣Refrigerate or freeze

A yummy summer drink I usually make is a fresh squeezed strawberry lemonade. It’s one of my favorites, so I figured why not make some muffins in that flavor with a sweet protein glaze on top! So yum. You’ll love these little guys. Plus…they have a secret ingredient that boost their nutritional value to make them even healthier!

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Muffins
1⃣Mix wet in blender:
🔹2c strawberries
🔹1 sweet potato, cooked and peeled
🔹1/2c applesauce
🔹1/8c honey
🔹1/8c coconut oil
🔹1 lemon, zested and juiced

2⃣Mix dry in large bowl
🔹1sc vanilla protein powder
🔹1sc strawberry protein powder
🔹1c oats, toasted and ground to flour
🔹1/2c buckwheat flour
🔹1/4c arrowroot powder
🔹1T flax
🔹1-1/2t baking powder
🔹1/2t baking soda
🔹1/4t salt

3⃣Mix wet with dry until just combined. Do not over mix! Then pour into a muffin tin, filling to the top. Bake at 325F for 20 min. Then remove and let cool.
4⃣Once muffins are cool, top with the glaze (recipe below) and a sliced strawberry

Glaze
1⃣Put 4 large strawberries in a mug and microwave for 30 sec then place in blender with
🔹1/8c coconut oil
🔹3/4sc vanilla protein powder
🔹1T almond milk (if desired, I didn’t)
2⃣Blend until smooth and glaze like. Pour onto muffins.
**Measurements might need to be altered depending in size if strawberries and protein powder, just play with it until you get the desired**

I’ve been wanting to make these since I made the caramel a few days ago, but my MIL came to visit. We were out adventuring everyday while she was here so I never got a chance…but here they are today! Both the cupcakes and the frosting are avocado based. Strange I know, but it works I swear! So yummy, chocolatey and rich…definitely worth the wait!

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“Snickers” Protein Cupcake
1⃣Heat in mug:
🔹2T coconut oil
🔹2T peanut butter
🔹2T honey
2⃣Mix heated with wet in small bowl:
🔹1 avocado
🔹1t vanilla extract
🔹1/4c greek yogurt
🔹1egg
🔹1/4c applesauce
🔹2t apple cider vinegar
🔹3/4c almond milk
3⃣Mix dry in separate large bowl then combine with wet
🔹1c almond flour
🔹1/2c oat flour
🔹1/4c arrowroot powder
🔹3T cacao
🔹1/4t salt
🔹2T baking powder
🔹1/2c baking stevia
4⃣Pour into greased muffin tin about 1/3 full
5⃣Scoop 1T of my homemade caramel (recipe back a few days) onto batter then add 1t chopped peanuts into caramel
6⃣Fill muffin tins the rest of the way with batter and bake at 350F for 20min
7⃣Remove from oven and place cupcakes on wire rack to cool then too with frosting, caramel drizzle and peanuts

Chocolate Protein Frosting
1⃣Mix in blender
🔹1 avocado
🔹1T greek yogurt
🔹1/4t caramel extract
🔹1T coconut oil, melted
🔹1T honey
🔹1T maple syrup
2⃣Scoop out into small bowl and add
🔹1/2scoop protein powder
🔹1/8c dark chocolate chips, melted
🔹3T cacao
🔹1/4t salt
3⃣After well mixed, place in ziplock bag with corner cut to pipe onto cupcakes

Layers

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Baked

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Frosted

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Inside view

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Yummy fudgy center…moist outer muffin…total chocolatey goodness. These are very addicting-watch out (especially right out if the oven 🙊) I brought 3 to my hubs for pre and post workout. He polished all of them off immediately (I may or may not have taken a couple bites) then was worried they were ALL gone! 🙈Haha, no worries, there was still more at home. This recipe makes a dozen and they are a very filling dozen. Veggie and protein packed snacks that are delicious and nutritious.

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Fudge Bites
1⃣In a mug heat for 30sec
🔹1/4c coconut butter
🔹1T coconut oil
🔹1T honey
🔹1T peanut butter
2⃣Remove and stir in
🔹2T cocoa
🔹2T stevia
3⃣Place mug in freezer and prepare the rest of the ingredients

Muffins
1⃣In a mug heat
🔹2T honey
🔹2T peanut butter
🔹2T coconut oil
2⃣Add heated ingredients to the following in a small bowl
🔹1egg
🔹1/2 banana, mashed
🔹1/2c apple sauce
🔹1/4c greek yogurt
🔹1t vanilla extract
🔹2t apple cider vinegar
3⃣In a separate larger bowl mix
🔹2/3c almond flour
🔹2/3c oat flour
🔹1/3c arrowroot powder
🔹2t baking powder
🔹1/4t salt
🔹3T cocoa
🔹2sc chocolate protein powder
🔹1/4c stevia
4⃣Add wet to dry then stir in 1/2c, packed, grated zucchini
5⃣Pour into greased muffin tins and press a bite into the middle each muffin. Top with carob or dark chocolate chips and bake at 325F for 15-20 min. Remove and place on wire rack to cool or eat immediately warm!

Dry+Wet+Zucchini

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Fudge Bites

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Pan of muffins

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Outside

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Inside view with fudgey center

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Another inside view

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My original intentions were to just make sweet potato muffins but my plans changed when I remembered I had just bought a big container of blueberries. Blueberries+sweet potato…it could work? They turned out moist and tasty but not quite as sweet as I would have liked. That’s when the magic happened…turn them into stuffed muffin sandwiches! The protein cheesecake filling adds the perfect amount of sweetness and totally balanced out the other two flavors.

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Sweet Potato Blueberry Protein Muffins
1⃣Mix in food processor:
🔹2 cooked and peeled sweet potatoes
🔹1 scoop vanilla whey protein powder
🔹1 scoop vanilla sun warrior protein powder (or one more whey)
🔹2 egg whites
🔹1/2c greek yogurt
🔹1/2c buckwheat flour (any flour)
🔹1c almond milk (any milk)
🔹1/2c oats
🔹2T coconut oil
🔹1/4c honey
🔹1t baking powder
🔹1/2t baking powder
🔹2t vanilla extract
🔹3t stevia
🔹1t cinnamon
2⃣Pour into greased muffin tin and top with about 7 blueberries each (poke them down under the top of the batter)
3⃣Bake at 350F for 25min or until cooked through (poke with toothpick and comes clean)

Cheesecake Filling
1⃣Mix:
🔹1c plain (or vanilla) greek yogurt
🔹1/2c vanilla protein powder
🔹1/4c coconut flour
🔹1t vanilla extract
🔹1t stevia
2⃣Cut muffins in half and scoop some filling on the bottom half. Place too half back on and serve while the muffins are still warm and filling is cold!