Lil Miss Fitness Freak

"And though she be but little, she is fierce"


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Muuufffiin Mondays

Hey Friends,

Happy Monday! Fresh start to the week.

What are your goals this week?

Today I’m hoping to tackle some ice cream, which I haven’t had in about 2 months so I’m trying not to work myself up about it too much because I do have a hint of excitability about it because it’s Jays, and I truly do love Jay’s homemade creme de la creme and I miss it. Wish me and my tummy luck.

So, I’m starting off this week with a recipe as I made some muffins to take to the gym last night and I got asked for the recipe.

Now, I have been experimenting with flourless baking for a while and now have ventured into making my own blends up and they still have been working nicely. The basic idea comes from a few very good recipes that everyone that I have baked them for has lapped up, so check them out here and here. If you’re okay with oats, here is another goodie! Gluten-free baking can be tricky because the ‘flours’ often leave the goodies dry, tasteless or they just fall apart due to lack of structure. Hint hint gluten is a protein and gives goodies structure.

What I have found is that the ‘formula’ in these recipes has always turned out nicely and although they are more dense than your traditional goodies, most people don’t mind it because they are so moist due to the heavy hand on the healthy fats.

Yes friends, healthy fats.

The base of all of these recipes is nut butter. So rather then flour bases, you use fats and they turn out great!

Fat is not bad, fat is flavour. Remember that!

So any who, want some muffins that will leave you more satiated than a traditional sugar-laden muffin? Well checky checky.

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So onward we go to the recipe.

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The basics.

Peanut Butter Apple Muffins

Gluten-free, Sugar-Free, Dairy-Free

Makes 12 muffins

Preheat your oven to 350 degrees. In a bowl combine the following wet ingredients:

1 cup (about 250g) natural peanut butter

1/2 cup (about 125g) apple butter

125g (or more) shredded apple

1/4 cup (about 65g) liquid egg whites (or a whole egg, I was out)

125ml unsweetened cashew milk (or other liquid)

1 tsp vanilla extract

Mix those in your bowl and then add the following dry ingredients:

1 tbsp coconut flour ***

1 tsp cinnamon (or more)

1 tsp baking powder

1 Stevia packet (adjust for sweet tooth)

*** if you don’t have coconut flour, you should be okay to reduce the milk by half

***Feel free to add other mix-ins: nuts, raisins, etc

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Here is the consistency you are looking for.

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Thick but still pourable.

Once you have combined everything, pour into a muffin tin lined with liners. Pop in the oven for about 20 minutes (rotate once half way through) or until they are just firm to the touch. Remove from the oven and place on a cooling rack and allow to cool and set for at least 15-20 minutes.

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Then enjoy!

Macros for each muffin if you’re interested. 

Cals: 160 Carbohydrates: 12g Fat: 11g Protein: 6g Sugars: 8g Fibre 2g

…..

These lil babies should be put in the fridge as they don’t have any preservatives to keep them as fresh like a typical processed goodie would be if left on the counter.

Tell me what you think if you try them out 🙂

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Have you had success with gluten free baking?

Favourite gluten free products?

-Chelsea

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Banana Chocolate Peanut Butter Baked Oatmeal

IMG_2691Hey Friends,

Wow that is a mouthful of a recipe name, but hey, it gets your attention right? Banana! Chocolate! AND peanut butter all in one package. My kind of food. 😉 Well actually, this was made for and eaten by my boyfriend that morning, but regardless, he said it was yummi-licious (that may or may not have been my choice of words…)

Needless to say…

IMG_2693He dove right in.

Banana Chocolate Peanut Butter Baked OatmealIMG_2697

Serves 1

Ingredients:

1/2 cup oats

2 tbsp chocolate PB2

1/2 tsp baking powder

1/2 tsp cinnamon

1 tsp chia seeds

1/2-3/4 of a banana

1 large egg

1 egg white

2 tbsp goat yogurt (or Greek)

2 tbsp unsweetened almond milk

1/2 tbsp pure maple syrup (or sugarfree or another liquid sweetener)

2 tbsp unsweetened carob chips

Directions:

For the baked oatmeal: Divide your banana into thirds. Melt 1/3 of the banana in a bowl. Mash it up and add all of the wet ingredients. Stir. Add in all your dry ingredients (minus the carob chips). Stir. Fold in another 1/3 of the banana (diced) and the carob chips. Pour mixture in a sprayed ramekin and bake at 350 degrees for about 25 minutes or when the cake is firm to the touch and slightly brown on top. Broil for 3-5 minutes extra if you wish to make the top a lil crispier. Take out and let cool slightly before flipping it out on a plate and adding your the topping.

For the banana peanut butter cream: Melt the remainder of your banana in a small cup. Add 1 tbsp natural peanut butter and mash that up. Add 1/4 cup plain goat yogurt (or Greek) and stir it all up. Top your cake with the cream and a few extra carob chips. ✌ Enjoy

Favourite baked oatmeal combo? This combo always does it for me! I’m not a huge chocolate fan but the banana and peanut butter is always a classic

-Chelsea