I am on a huge muffin and baking kick lately! I usually have time on the weekends and I love having fun, healthy, delicious, on-the-go breakfasts to look forward to each morning! Furthermore, this is my first week on 4-10’s, so I’ll be leaving the house at 6:15am and arriving back at 6:15pm Monday thru Thursday :(. So, bear with me as I try to keep up with my blog and reading all of yours! A girl has gotta sleep, too! At least this girl…;)
3 cups almond flour
1/4 tsp sea salt
1 1/2 tsp baking soda
2 Tbsp grapeseed oil (I substituted canola)
3 large eggs (I substituted 3/4 cup Egg Beaters)
2 cups (4-5) mashed very ripe bananas
1 cup frozen blueberries
Preheat oven to 350 F. Line 12 muffin cups with paper liners, or spray cupcake tin with non-stick cooking spray.
In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the oil and eggs. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Stir the bananas into the batter, then fold in the blueberries. Spoon the batter into the muffin cups.
Bake for 35-40 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, then serve.
Yield: 12 GINORMOUS muffins
Nutrition Information with the above substitutions (per muffin): 228 calories; 16.4 g. fat; 98 mg. sodium; 16.6 g. carbohydrate; 4.3 g. fiber; 8 g. protein
And since I’m always embarrassed of my boring oats, I spiced things up Sunday morning…
I made my usual 1/2 cup old-fashioned oats microwaved with skim milk. I also sauteed one honey-crisp apple in 1 tablespoon of cinnamon and 1 tablespoon of maple syrup until it was nice and tender. All topped with 2 tablespoons of ground flax. I wasn’t hungry til supper!
Saturday morning I decided to whip out my creativity and create a new, original pancake/waffle topping — banana nut gooey! Lucky hubby, it was soooo good!
And in addition to breakfast for the week, I also made dessert for the week 🙂 Naturally..
Chocolate Chewy Cookies
Adapted from Jess over at How Sweet It Is
12 oz powdered sugar (2.84 cups)
2 oz organic cocoa (1/2 cup)
1/4 teaspoon salt
3 egg whites
1 teaspoon vanilla
Preheat oven to 350.
Stir dry ingredients together in a stand mixer. Turn mixer on low and add egg whites one at a time – the batter will be very dry until the last egg white. Add vanilla and turn mixer on high for 2 minutes.
Spoon batter onto a cook sheet. Bake for 15 minutes and let cool before removing.
Yield: 24 cookies
Nutrition Information (per cookie): 67 calories; 0.25 g. fat; 0 mg. cholesterol; 31 mg. sodium; 15.8 g. carbohydrate; 0.46 g. fiber; 0.96 g. protein
Don’t forget to enter into the Larabar Giveaway! It ends tomorrow!
Another Q&A will be posted tomorrow, so send any last minute question ASAP to PreventionRD@gmail.com!
I hope everyone had a wonderful weekend! Make it a super, healthy week!
Question: What’s the last thing you baked? Would you bake it again?
Random question: On work days, what time does your alarm go off?
P.S. Don’t forget to enter Marla’s Valentine’s Day Chocolate Giveaway!!!