“Let’s Get Pumped Up!”
Ok… that’s how my chocolate banana muffins happened. I wanted a protein powerhouse of a muffin and I think I achieved it while being super chocolatey. It’s almost a rich decadent muffin… almost. It is pretty damn good though if I do say so myself.
I had some chocolate Shakeology packets leftover from a kit I purchased… and because I don’t really like chocolate shakes… I know… What The Hell Is Wrong With Me?! I love chocolate though… so these packets do not go to waste. I make dessert like drinks with them by adding frozen bananas or almond butter or peanut butter. I’m not sure if that defeats the purpose of the Shakeology drink but that’s how I like my shakes. I don’t do “just chocolate shakes”…. I don’t do “just vanilla shakes” for that matter either. But I digress….
I also had some Mac Nut “flour” I brought back from the Big Island a couple weeks ago from my recent vacay. I really wanted to use it in something. So, I thought I’d use it in this and see what happens. I think it’s the Mac Nut “flour” combined with the chocolate Shakeology that makes this muffin seem rich.
Servings: 12 regular sized muffins
- 2 large, ripe bananas
- 2 Tbsp coconut oil
- 1 tsp vanilla extract
- 4 egg whites
- 1/2 cup coconut sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 1 packet (42 grams) chocolate Shakeology
- 1 Tbsp baking cocoa powder
- 1/2 cup almond meal / flour
- 1/2 cup macadamia nut “flour” (super finely ground raw mac nuts – no salt, not roasted)
- Preheat oven to 375 degrees Farenheit.
- Prep 12-muffin pan.
- Blend the bananas, coconut oil (liquefied), vanilla extract and egg whites
- Pour into big bowl and mix in everything except the almond meal and mac nut flour.
- Then fold in the almond meal and mac nut flour.
- The batter is going to be a bit thin, and will not be super smooth… that’s OK.
- Divide batter into muffin pan.
- Bake for 12-13 minutes (plus / or minus a minute or so depending on your oven.)
- Do the toothpick test. If it comes out clean, they are done.
- Remove from oven and let cool.
- Store in a Tupperware-like container at room temperature if you plan on eating them within the next couple days…. or Freeze a few for later (after they are completely cooled.)
#ProteinMuffins #Chocolate #Shakeology #Bananas #Flourless #GreatSnack
So… as usual, I had a couple of bananas going to mush, and needed to use them. Plus, I didn’t have anything for breakfast prepared for this week, and figured some muffins were in order. I know … it’s been like 2 weeks since you’ve seen a banana muffin post and you were totally jones-ing for one. Here ya go!
Surprisingly, these turned out really good. I was shocked. I think these are the best flourless muffins/bread I’ve made to date. They are super moist and light, yet the walnuts add texture and density. Plus, walnuts are super good for you… so Bonus!
The batter is a bit runny which was a concern, but I trusted that they would bake ‘ok’, and they did! WooHoo!
Difficulty Level: Easy Peasy
Serves: 12 regular size muffins
- 2 large, ripe bananas (roughly mashed, not puree)
- 1/3 cup coconut oil
- 1/2 cup coconut sugar
- 1/8 cup banana rum
- 2 egg whites
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/2 cup almond meal/flour
- 1/2 cup golden flaxseed meal
- 1/2 cup vanilla protein powder
- 1/3 cup oats
- 1 cup of chopped walnuts or pecans
- Preheat oven to 375 degrees Fahrenheit
- Prepare regular 12-cup muffin pan with muffin cups
- Blend and mix well the wet ingredients: coconut oil, mashed bananas, banana rum, egg whites
- Then blend coconut sugar into wet ingredients
- Mix in the dry ingredients to the wet (excluding the nuts)
- Gently fold in nuts at the end
- Divide batter into muffin cups
- Bake for 15 minutes or until toothpick comes out clean
- Let cool completely before putting into a container for storage
#iBakeWithBooze #iLoveNuts #BananaNut #NoFlour #Flourless #Easy #Muffins #Breakfast #Snacks
Ok… so the initial thought was that these would be cupcakes. Turns out not so much. These are light and fluffy and not dense at all like I expected them to be. Oh well. I guess they will just be Breakfast to go with my coffee or tea in the morning.
Note: One didn’t want to come out of the pan nicely. Oh well. I guess I eat that one first.
- 1 Boxed Carrot Cake Mix (ignore the recipe to make it)
- 2 eggs
- 1/4 cup spiced rum
- 1/2 cup water
- 1/2 tsp vanilla extract
- 1/2 tsp nutmeg
- 1/2 ground cinnamon
- 3/4 cup shredded carrots
- 1/2 cup ground flaxseed
- 1 cup crushed pineapple
- Preheat oven to 350 degrees.
- Prepare muffin pans. (I used a large 6-muffin pan plus 4 of a regular 6-muffin pan.)
- Place the following in a blender and blend for like 5 seconds…. so that carrots are still a little chunky: eggs, spiced rum, water, vanilla extract, nutmeg, cinnamon, carrots.
- In a large bowl, mix together the cake mix with the wet ingredients you just blended.
- Gently fold in the ground flaxseed and crushed pineapple.
- Divide the mix into muffin pan.
- Bake for 16-18 minutes depending on oven. (Do the toothpick test.)
- Take out and let cool before removing from pan.
#SuperEasy #Muffins #Breakfast #iBakeWithBooze
I know… I know…. Another muffin post that has bananas in it. Sorry… I seem to always have a banana or 2 that have gone brown. (I also break ’em up and put them in the freezer for a smoothie, but I have plenty of frozen chunks in the freezer and felt like baking this morning.)
I’m still trying to convince myself that flour is evil and that muffins without flour taste yummy. Well… I’m not there yet. I think it’s the consistency or denseness. Flourless muffins just don’t have a dense-ness that I’m seeking when I think “bread” or “muffin”.
In any case, I think these are pretty good. Not ‘knock-your-socks-off’ awesome, but they are light and have a lovely light, airy sweetness with that tantalizing bite that comes from semi-sweet chocolates. And not to disappoint, I used a splash of banana rum to kick up the banana flavor a tad. Because… you know… I bake with booze.
(I really need to work on my photography skills or rather settings on my camera…and the lighting in the kitchen. Or all of the above…. In any case… you get the gist of how these look.)
I’m not claiming that these are healthy for you… but I’m just saying that aren’t entirely horrible like a muffin you’d get at a bakery that uses tons of butter, sugar, oil and flour. Mind you… I love butter. Love, love, love butter. (REAL butter… not the imitation stuff. And of course, I try to only use Kerrygold, but sometimes I’ll buy butter that is not from grass-fed cows. I know… What am I thinking? I’m working on it.) In any case, I try to limit the amount of butter I use in cooking and baked goods. I mean if I’m going to have it… have it where you can taste it… like on corn on the cub or steamed asparagus… or my all time favorite… on homemade bread. I digress….
These Flourless Banana Chocolate Chip Muffins make 6 large muffins.
- 1 1/2 cups rolled oats
- 1/2 cup ground flaxseed meal
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/4 cup honey
- 1 large super ripe banana
- 1/4 cup plain Greek yogurt
- 2 large eggs
- 1/4 cup coconut milk
- 2 Tbsp coconut oil
- 2 Tbsp banana rum
- 1/2 cup mini semi-sweet chocolate morsels
- Preheat oven to 350. Prepare large 6-muffin pan.
- Grind 1 cup of the rolled oats into a ‘flour-like’ consistency. (I used my handy-dandy Magic Bullet.) Reserve other 1/2 cup – do not grind.
- Blend the wet ingredients until smooth and liquid-y: honey, banana, yogurt, eggs, coconut milk, coconut oil, banana rum.
- In a medium bowl, stir together dry ingredients (except the 1/2 cup of oats and chocolates): oat ‘flour’, flaxseed meal, baking powder, cinnamon.
- Then stir in the wet, slowly.
- Fold in remaining 1/2 cup rolled oats.
- Gently fold in chocolate morsels.
- Divvy up the batter into the prepared muffin pan.
- Bake for 20 minutes or until toothpick comes out clean.
- Remove from oven and let cool for about 15 minutes on a wire rack or like I do…put them on a cold burner on the stove.
- Enjoy as a snack or dessert or if you so desire, breakfast.
#Flourless #Breakfast #Snack #Dessert #iBakeWithBooze #Muffins
These are light… Probably because there’s no flour in them and because for the most part I didn’t add sugar. (Well… I sorta did if you know what I mean… wink, wink… cuz you know I like to add a little booze to my baked goods.)
These turned out a little spongy, and quite frankly I needed butter on mine. I felt they were a little too light, but quite nice for snacking. Just one though… not the whole pan. They aren’t filling if you are looking for a “meal” type of muffin.
- 2 cups oat flour (quick cooking or old fashioned oats)
- 2 large very ripe bananas
- 2 large eggs
- 1 cup plain Greek yogurt
- ½ cup coconut oil (melted)
- ¼ cup banana rum*
- ½ teaspoon pure vanilla extract
- ¼ cup ground flaxseed meal
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup blueberries (fresh or frozen, defrosted)
- Preheat the oven to 400 degrees.
- Prepare muffin tins. You can either make smaller ones or you can make big ones. (I made 6 big ones and 5 small ones.)
- Make “oat flour” by putting he oats in a blender…. (I used my Bullet.).. and pulse for a few seconds to grind them up. Set aside
- Place all the WET ingredients in blender and blend: bananas, eggs, Greek yogurt, coconut oil, banana rum, vanilla extract. (*If not using banana rum, you might try a sugar of your choice like maple syrup, honey or coconut sugar. I did not try these options, so I don’t know how they will turn out.)
- In large bowl, combine WET ingredients with DRY ingredients excluding the blueberries.
- Gently fold in Blueberries.
- Divide batter into muffin tin depending on how big and how many you want.
- Bake for 14-16 minutes, until the toothpick test comes out clean.
- Let the muffins cool before enjoying!
#Muffin #Easy #Snack #Flourless #RipeBananas #iBakeWithBooze
Good Morning Muffins
- 2 egg whites
- 1/3 cup honey
- 2/3 cup sugar
- ½ cup coconut oil
- 1 tablespoon vanilla extract
- 1/2 ounce Amaretto
- 1 ½ cups shredded, unpeeled, drained (squeeze dry) zucchini
- 1 cup unbleached all-purpose flour
- ½ cup whole wheat flour
- ½ cup ground flaxseed meal
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ cup coconut flakes
- ½ cup chopped pecans or other nuts
Preheat oven to 350 degrees.
Prepare muffin pan. (I used a large 6-muffin pan.)
In large bowl, blend until smooth: eggs, sugar, oil and vanilla. Stir in zucchini.
In medium bowl, combine dry ingredients excluding coconut flakes and nuts.
Set aside ¼ cup of the dry mixture, and mix coconut flakes and nuts into this small batch of dry mix.
Add plain dry mixture to zucchini mixture in large bowl, and then stir in remaining ¼ cup dry mix which includes coconut flakes and nuts.
Place mixture 2/3 full into prepared muffin tins or cups.
Bake in a 350 degrees oven 20 to 25 minutes.
(Depends on muffin size and oven, so start at 20 minutes and do the toothpick test. The larger the muffins, the longer time needed to bake.)
#Breakfast #Muffins #GoodMorning
Make no mistake… these are Decadent and Rich.
I would go so far as calling these sinfully delicious. So… if you’re looking for a guilty pleasure that is somewhat healthy, these are it!
Plus, they are super easy and quick to make so … Win, Win!
I cut my bars into super small 2-bite pieces because sometimes I just want a little something-something. So, my small 8×8 pan yielded 20 bars which should last me at least a week since I tend to share them with family and friends. And really…. I only want a few bites as I get bored easily with food and like variety. I’m not the type to eat an entire plate of cookies… nor am I happy eating the same thing every day and that includes snacks.
I could see and imagine that these would be Amazing topped with ice cream (regular, coconut, almond, whatever your pleasure.) I didn’t try that, but I’m just saying… I’m sure it would be Great. 🙂
- 1 Large Egg
- ½ cup Honey
- 1 large ripe banana (smashed)
- 1 cup Organic Salted Peanut Butter (chunky – you can use smooth if you prefer)
- 1 oz Vanilla-infused Bourbon (I make my own by putting a vanilla bean inside a small Jim Beam bottle for at least 4 weeks) – – you can use 1 tsp of vanilla extract instead
- 1 teaspoon Baking Powder
- 1/4 cup Organic Ground Flaxseed
- ½ teaspoon Salt (increase to 1 tsp if using unsalted PB)
- 3/4 cup Mini Semi Sweet Chocolate Chips
- Preheat oven to 350 degrees F.
- Prepare an 8×8-inch glass baking dish.
- In a large bowl, beat the egg.
- Add in the honey (I melt mine a little so it’s a bit more workable… like 6 seconds in the microwave), and mix well until combined.
- Mix in smashed banana and vanilla-infused bourbon (or vanilla extract.)
- Mix in PB.
- Mix in ground flaxseed, baking powder and salt until it’s all blended together.
- Stir in chocolate chips.
- Pour mixture into the prepared baking pan, and spread evenly. (It’ll be thick.)
- Bake for 27 minutes. (They will be soft and golden on top with the edges looking done, but the center will look moist and not done. This is how you want it to look. Do not Overbake.)
- Allow the bars to cool in the pan, on a wire rack at least one hour before cutting into bars. (I set mine on my stove since I don’t have a wire rack that is sturdy enough to hold a glass pan.)
- Makes about 12-20 bars depending on how big you want to make them. (I like mine small.)
Had a bunch of lemons leftover from a chicken recipe I made last week.
So… what do you do with leftover lemons? Lemon Drop Martinis? Juice the lemons and freeze them into cubes? Zest the lemons and use the zest in your sauces and smoothies? Make lemonade? Me…. I make Not-Your-Typical-Lemon-Bars. Or as I like to call them Lemon Cloud Bars…. because the White Chocolate Chips are like little clouds floating in/on the lemon bars.
These bars are tart and have just the right notes of sweet and tart. I think it might work well with a raspberry or blueberry sauce. I need to find a recipe for that.
Pan size: 8×8
Servings: Depending on how small you like your bars: 15 small bite-sized bars or 9 good-sized ones.
- 3/4 cup AP flour
- 1/2 cup white sugar
- 1/4 tsp salt
- 1/2 cup butter, softened
- 2 eggs
- 2 Tbsp whip cream vodka
- 1/2 tsp vanilla extract
- 2 Tbsp fresh lemon juice
- 1 tsp fresh lemon zest
- 2/3 cup white chocolate chips
- Preheat oven to 350 degrees Farenheit.
- Take a small handful of white chocolate chips and set aside.
- In large bowl, stir together: AP flour, sugar, salt. Then mix in (with a blender) the soft butter.
- In a separate bowl, hand mix the following: eggs, whip cream vodka, vanilla extract, fresh lemon juice, fresh lemon zest.
- Combine the egg mixture into the butter mixture.
- Stir in the majority of the white chocolate chips.
- Prepare an 8×8 pan. (I used a glass square dish.)
- Pour mix into pan.
- Sprinkle with reserved white chocolate chips.
- Bake for 24-25 minutes.
- Do the toothpick test. If toothpick comes out clean, it’s done. If not, then keep baking. Know your oven and adjust accordingly.
#LemonBars #WhiteChocolateChips #Tart #UseFreshLemons #SweetTooth
So… with the Doom and Gloom looking clouds outside, I decided to bake…. and have a glass or 2 (or a bottle of sparkly). No judgment! LOL! 🙂
It’s a good thing I don’t live someplace where it’s cloudy all the time, otherwise I’d be baking up a storm (ha.. ha.. pun) all the time.
Today’s muffins are a little bit of this and that… and packed full of yumminess. This oughta be good for a Grab n Go breakfast. Or as a snack. I’m thinking with the chia seeds and nuts, this might be a good post-workout snack with a green smoothie.
As some or all of you know, I like to experiment with recipes and add booze. Why? Because why not. It’s fun and I find it helps keep a product more moist and pump up flavors. But that might just be me. Feel free to NOT use the booze. In this recipe…. you might even consider a bit of apple cider.
Makes 6 regular muffins.
1 cup Bob’s Red Mill Spiced Apple Bran Muffin mix
1/2 cup cinnamon apple sauce
1/8 cup spiced rum
3/8 cup water
1/4 cup honey
1/8 cup coconut oil
1 1/2 Tbsp egg whites
1 tsp vanilla extract
1/2 tsp cinnamon
2 Tbsp chia seeds
1/4 cup coconut flakes (sweetened or unsweetened… dealers choice)
1/4 cup chopped walnuts
Preheat oven to 400 degrees Fahrenheit.
Mix wet ingredients: apple sauce, spiced rum, water, honey, coconut oil, egg whites, vanilla extract.
In a large bowl, stir together BRM spiced apple bran muffin mix, cinnamon, chia seeds.
Mix in the wet ingredients to the dry.
Fold in the coconut flakes and chopped walnuts.
Prepare muffin pan.
Portion out the mix into the muffin pan.
Bake for 14-15 minutes.
Do the toothpick test. If it comes out clean, they are done. If it comes out gooey, it’s not done. Keep baking and testing periodically. (Everyone’s oven is different ya know.)
** I think next time I’ll add some raisins.
#AppleSpice #SpicedMuffins #ChiaMuffins #iBakeWithBooze #EatsAndDrinks
Wow! It’s been a while since I’ve posted anything.
I often experiment with recipes and ingredients… but I forget to write about them.
Today… I’m writing about it!
Lazy to the core… I took a shortcut… I used my Bullet to mix the wet ingredients. We’ll see if it works out… maybe… maybe not.
Yield: 8×4 inch loaf pan and 6 medium muffins (Picture shows 5 because I had to sample one.)
½ cup olive oil
¾ cup honey
2 very ripe bananas, mashed
1/2 cup plain Greek yogurt
1/2 cup pumpkin puree
1 teaspoon vanilla extract
2 teaspoons bourbon (optional, in my case it’s NOT)
¾ cups all-purpose flour
¾ cups whole wheat flour
¾ cups ground flaxseed
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ cup chopped pecans (or nut of your choice, optional)
Preheat oven to 350 Fahrenheit. Prepare 8×4 loaf pan and medium sized 6-muffin pan. (I used Baking Pam.)
In your blender, mix the following: olive oil, honey, eggs, bananas, yogurt, pumpkin puree, bourbon and vanilla extract.
In a medium bowl, combine AP Flour, WW Flour and Ground Flaxseed, baking powder, baking soda and cinnamon. Gently mix.
Pour liquid/wet ingredients into dry ingredients, stirring gently until just combined. DO NOT OVERMIX.
Fold in nuts.
Pour the batter into pans.
Bake loaf pan for 55 minutes or until toothpick comes out clean.
Bake muffin pan for 12-15 minutes (depends on your oven) or until toothpick comes out clean.
Results: Light and moist (sorry, I know some folks don’t like that word but it fits). I rule this recipe a success. WooHoo!
#PumpkinBananaBread #iBakeWithBooze #Healthyish #NutsOptional