RECIPE: Healthy Breakfast Muffin Bars

Tired of spending heaps on “bars” that are packed with sugar?

Need a quick treat that keeps you sated all morning long?

Have a taste of these breakfast cups!

Depending on the kind of oats you use, they can be gluten Free and oh so nutritious. Pump up the protein by adding nuts or seeds. You can also make them more dessert-ish by adding dark chocolate chips to the mix.

granola bars

INSTRUCTIONS:

Preheat oven to 375

In a mixing bowl combine:

1 1/2 cup Rolled oats (I use Trader Joe’s gluten free)

3/4 cup coconut sugar (I use TJ’s organic)  or maple syrup to minimize the glycemic load

(though you could use brown sugar if you’re going all desserty)

2 eggs (farm fresh hormone free, of course)

1/2-3/4 cup peanut butter

1/8 cup softened butter

3/4 tsp baking soda

6 oz chocolate chips*

1/4 chopped walnuts or sunflower seeds*

 

* optional

Pour concoction in to greased (I use butter or coconut oil) muffin pan and bake for 10-15 minutes. Alternatively, you can pour in to greased glass dish and cut in to bars. Either way, viola!, breakfast is made for the week!

 

RECIPE: Yum Muffins

Have you ever checked out the ingredients in a store-bought muffin?

Don’t!

Well, do, so you are informed, but just avoid store-bought muffins because the contents are frightening.  Not to mention the caloric burden (like 500 calories a pop!) Same is true for “fresh-baked” muffins you buy at most coffee shops– ahem, Starbucks, I’m talking to you too.

Luckily for us all, I’ve got a screaming good recipe for some seriously good muffins AND they’re wicked good FOR you too!  Add some chocolate chips if you’re need more sweets this season!

Yum MuffinPrep time 10 minutes, Bake time 8-10 minutes

Makes 12-16 muffins

INGREDIENTS:

1 1/2 cups gluten-free oats

1 egg, hormone free, cage free chickens, of course

1/2 cup walnuts *

1/2 cup peanut butter

1/2 cup coconut sugar (can sub brown sugar or date sugar)

3/4 cup Maple syrup

1/8 cup butter, softened

3/4 tsp baking soda

2 Tbsp chia seeds*

2 Tbsp flax seeds*

1/2 cup dark chocolate chips *

INSTRUCTIONS:

Preheat oven to 350

In a large mixing bowl combine softened butter, maple syrup baking soda and sugar.

Next add egg and peanut butter. Mix well.

Next mix in oats and nuts and seeds (chocolate chips too if you’re indulging)

Pour mix evenly in to 12 greased (I use coconut oil) muffin pan cups.

Bake for 8-10 minutes, or until edges start to brown.

Enjoy the Yum!

 

* optional

RECIPE: AMAZING AVOCADO CHOCOLATE CHIP COOKIES

Don’t let the avocado ingredient weird you out. These. Cookies. Are. Amazingly Good!

My cousin passed along the recipe for these a few weeks ago (not sure who to high-five for the original recipe).

My husband, a life long chocolate chip cookie fan (and critic) can’t stop talking about them! They are super moist and scrumptious!

I had to get parchment paper, not a staple in my simple kitchen, but we’ve made them on foil in a pinch.
avocado Cookies

Ingredients

  • 1 large avocado or 1 1/2 small; flesh only (very ripe, but not brown)
  • ½ cup coconut sugar or date sugar (I actually prefer 1/2 cup maple syrup!)
  • 1 egg
  • ½ cup dark cacao powder
  • 1/2 bag of dark chocolate chips (preferably 85% cocoa)
  • ½ tsp baking soda

Instructions

  1. Preheat oven to 350° F.
  2. In a bowl whip together avocado and coconut sugar until smooth. Add in the egg.
  3. Mix in the cacao powder and baking soda.
  4. Stir in chocolate chunks.
  5. Using two spoons place dollops of cookie dough in a baking sheet with parchment paper. The cookie won’t spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.
  6. Bake for 8-10 minutes or until the cookies don’t stick as much to the paper as they did before baking.
  7. Eat ’em hot or let ’em cool. Store in an airtight container in the fridge.