Coconut Chocolate Chip Muffins with Streusel Topping

Toasted Coconut Goodness...

Chocolate Coconut Streusal Topping...

Ooey gooey goodness...

1 C Spelt Flour (or 1 C White Whole Wheat Flour)

1 C Oat Flour (or 1 C White whole wheat Flour)

1/3 Coconut Palm Sugar (or evaporated cane sugar)

1/2 tsp Salt

3 tsp Baking Powder

2/3 C Lite Coconut Milk (or almond, but coconut is good!)

1 Egg

1/3 C Plain Greek Yogurt (or applesauce)

1 tsp Coconut Extract

1/4 C Coconut Chips (unsweetened)

1/2 C Dark Chocolate Chips or mini semi sweet

Combine wet and dry together. DO NOT OVERMIX! 

Add more coconut milk if it seems dry.

Fill muffins tin and cover with streusel topping (below)

Bake at 400 for about 13-15 minutes

The last 2 minutes top with chunks of coconut!

Chocolate Shredded Coconut

(aka Streusel Topping)

I LOVE this stuff! I sprinkle it on ice cream, cereal, yogurt, or just eat it plane! Its so yummy.

Start by following the steps for coconut butter. You can use a processor or vitamix. 

Now - the only reason I discovered this, is because coconut butter is temper-mental and sometimes just doesn't work! So get it to the point where it is really hot and almost a liquid state, but not quite. It NEEDS to be very warm though. 

Put about 1 cup into a bowl and stir in cocoa powder. I just eye it, about 1/4 of a cup to 1 cup of coconut.  Then using a fork mash to combine. Add about 1/2-1 tsp of powdered Stevia and 1/2 tsp of vanilla if you want. Continue to combine with fork, until all incorporated. YUM!!!

For the streusel topping, you can blend about 1/2 cup of mix with 2-3 tsp of brown sugar. 

This sweetens it a lot, so I prefer not, but for others out there -this is DELISH!

ENJOY!

This went perfect this morning for Father's Day breakfast in bed next to Avocado Egg Boats!

I've seen them all over pinterest and was so excited to try!

Scoop out avocado in the middle a little bit. 

Crack egg, salt and pepper, 

bake at 425 for about 12-14 minutes. Until desired doneness. 

Top with cheese if you like!

Simple, Easy, Healthy, and Tasty!

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Banana Chocolate Chip Flax Muffins

I was so excited to try this recipe when I saw it! They just looked delectable! 

I made a few changes to cut sugar and fat, and ended up with a tasty, moist, fiber full, protein packed, perfect muffin! It's also GLUTEN FREE! Which means it will be easier for you to digest and easier on your stomach.

adapted from HERE

Ingredients:

1 C Ground Flaxseed

1 1/4 C Oat Flour (oats ground in blender)(GF if need be!)

1/2 scoop of any protein powder (optional)

1/4 C Sucanat

1 tsp Powdered Stevia

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Xanthum Gum

1 tsp Cinnamon

2 Ripe Bananas, mashed well

2 Eggs

1/4 C Cinnamon Applesauce Unsweetened

1/4 C Skim, 1%, or Almond Milk

1/2-1 C Dark Chocolate chips, or unsweetened carob chips (to lower sugar even more)

Whisk all dry ingredients in one bowl (except choco chips). And whisk all wet ingredients in separate bowl. Combine the two together and mix just until combined. Fold in Chocolate chips.

Bake at 325 for 25 minutes. LET COOL - they are pretty moist

Makes one dozen

6 Grams of protein per muffin!

Here's an even healthier/lower calorie version - for all you crazies out there! ;-)

Ingredients:

1/2 C Ground Flaxseed

1/2 C Wheat Germ

1/2 C Peanut Flour (my new fav ingredient!!- see below)

1/2 C Oat Flour

1/2 Scoop of Protein Powder

1 1/2 tsp Powdered Stevia

1/4 C Xylitol

1/2 tsp Salt

2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Xanthum Gum

1 tsp Cinnamon

2 Ripe Bananas, mashed well

3 tsp Energy Egg Replacer (mixed with 4 Tbl water in a separate bowl)

1/4 C Canned pumpkin or Unsweetened Applesauce

1/4 Almond Milk

1/4 C Unsweetened Carob Chips, 1/4 C mini Chocolate chips/cacao Nibs

1/4 C Raisins

Place in Mini Muffin tins for  a quick pick me up snack! 

Bake 325 for 20 minutes. Makes 24.

Per Muffin: Calories- 71, Carbs - 11, Fat - 2, Protein - 3

ENJOY!

Check out my new FAVORITE Ingredient! 

Get the taste of peanut and the protein, but without the extra fat!

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Too Obsessed with Muffins :)

Peanut Butter and Jelly Muffins

A fun and Healthy twist on the good old PB&J.

ANY kid will love these!

Picture from Cooking Light

Ingredients:

1 1/2 C White Whole Wheat Flour

1 C All Purpose Flour

1 1/2 tsp Baking Powder

1/4 tsp Baking Soda

1/2 tsp Salt

3/4 C All Natural Peanut Butter

3/4 C Skim Milk or Soy Milk

1/2-3/4 C Honey

1/2 C Finely Grated Carrot

1/2 C Finely Grated Zucchini

2 Eggs - beaten

1/4 C Canola Oil

All Fruit Strawberry (or any flavor) Jam or Fruit Spread

Directions:

1) Oven 400

2) In large bowl combine Flours, B. Powder, B. Soda, and Salt. With pasty blender or two knives, cut in peanut butter, until you have coarse crumbs. Add all other ingredients except Jam.

3) Spoon about 2 Tbl of dough into greased muffin tins, top with 1 tsp of Jam, top with remainder dough and a tiny bit of jam on the top. (only fill slightly over 3/4 full).

4) Bake 15-20 minutes, until toothpick comes out clean.

ENJOY!!!!!

Thanks maria for the recipe!

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Spiced Carrot Date Muffins with Cashews!

YUM!

I unfortunately slightly overcooked these, but I still loved the spicy/sweet taste!

A must try!

(You should also check out my cherished Zucchini Muffins :))

Picture from Fresh Cracked Pepper

Check out the recipe and more pictures HERE

I did make a few changes.

For all purpose flour I used White Whole Wheat,

For the Bran I used oat and almond flour (just grind them in blender).

Instead of Butter I used Olive Oil

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Carrot Zucchini Muffins - virtually fat free!

Okay - so excited about these! I have had a hard time getting a healthy, yet moist muffin to work. They always taste okay, but are so dry. I thought these turned out SO good! I took a recipe and changed some things up a bit. My husband even commented on how good they were. My three year old wasn't so much a fan, I think its because of all the chunks in them. But that's how I liked them. These would be a perfect neighbor or friend gift! ENJOY!

Ingredients:
1 1/2 C Whole wheat Pastry Flour
3/4 C White Flour
3/4 C Oat Flour
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
2 1/2 tsp Cinnamon
1/4 tsp Nutmeg
3 Eggs ( I decided to keep these in, because I took out all other fat, you could use egg substitue or 6 eggs white if you wanted to lessen the fat even more)
1/2 C Canola Oil (I used Crushed pineapple and LOVED IT)
1/2 C Unsweetened Applesauce
2 Tbl Coconut Oil (optional - it just helps bind the muffins a little better) (can be found in the health section)
1 C Plain Yogurt ( I used plain greek yogurt, just to not add so much water, you could use vanilla flavored yogurt to sweeten it even more)

1 C White Sugar ( I only used 1/2 C and you couldn't tell!)

3/4 C Honey (I used 1/2 Agave, or you could nix all the sugar and use 3/4-1 C Agave)

2 tsp Vanilla Extract

1 C Shredded Zucchini

1 C Shredded Carrot

1/2 C Chopped Pecans (Optional)

1/2 C Raisins (optional)

Directions:

1) Preheat oven to 400. Grease muffin tins

2) In bowl, mix or sift all dry ing. (flours, soda, powder, cinnamon, and nutmeg). In separate bowl beat eggs and oil (or pineapple) and applesauce, yogurt, sugar, honey, and vanilla. Beat well. Slowly mix in dry ingredients. Don't over mix! Huge key in baking muffins or cakes! Fold in Zucchini, carrots, pecans, and raisins. Scoop into tins.

3) Bake 18-20 minutes. Cool 10 minutes in pan, before transferring to wire racks.

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