Chocolate Chunk Protein Muffins

Muffin2I’ve been making muffins every week lately for work week snacks. I invented these today after having to pass up Costco muffins at church…these might give those chocolate muffins a run for their money. If you don’t want to add protein powder, just substitute an extra half cup of oats. Enjoy!

  • 1 1/2 cup Old fashioned oats
  • 1/2 cup Chocolate or vanilla protein powder
  • 1/4 cup Unsweetened cocoa powder
  • 1 Banana, mashed
  • 4 Egg whites
  • 1/2 cup Unsweetened apple sauce
  • 3/4 cup Stevia (or sweetened of choice)
  • 1/3 cup Milk (I used Almond milk)
  • 1 tsp. Baking powder
  • 1 tsp. Baking soda
  • 1/4 tsp. Salt
  • 2 TBS. Mini chocolate chipsMuffins1

Preheat oven to 350 degrees. Mix all ingredients but the chocolate chips in a blender until batter is smooth. Pour batter in cupcake liners (use foil or silicon) until 3/4 full. Bake for 12-15 minutes. Store in the fridge. Makes 12 muffins.

Nutrition Stats:

Cals: 89

Protein: 6 grams

Fat: 2 grams

Carbs: 13 grams

Sugar: 4 grams

Healthy Chocolate Zucchini Bread

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I had a ton of zucchini to use up from my mom’s garden and got inspired to make a healthy chocolate treat. For those who have never had chocolate zucchini bread or cake, don’t worry, you’ll never be able to tell it has vegetables in it and the texture is amazing. In fact, I think these taste better than regular chocolate chip muffins or bread. This recipe tastes exactly like regular chocolate zucchini bread but it doesn’t have a whole cup of refined sugar and vegetable oil in it. These can be eaten as a snack or dessert and won’t cause a sugar crash. The oat flour and low glycemic advantage of maple syrup gives this treat some staying power too. This recipe can be made into muffins or loaves. 

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  • 1 1/4 cup Oat flour (I ground about 1 1/2 cup of old fashioned oats in my blender)
  • 1 1/4 cup Shredded zucchini, squeezed dry
  • 1/2 cup Applesauce (No Sugar Added)
  • 1/2 cup Cocao powder
  • 1/3 cup Pure maple syrup
  • 1/4 cup Milk (I used Unsweetened almond milk)
  • 1 Egg, beaten
  • 1 Egg white
  • 1 tbs Coconut oil, melted
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/3 cup Mini chocolate chips
  • 1 tsp Cinnamon (optional)

Preheat oven to 350 degrees. Whisk wet ingredients together and slowly add dry ingredients. Pour into two mini loaf pans and add a few more chocolate chips on top if desired. Bake 35-40 minutes or until a toothpick comes out clean. For muffins, bake 22-25 minutes. If making muffins, use foil liners or a silicon pan as oat flour has a tendency to stick to paper liners.

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Makes 12 muffins or two mini loaves. (I haven’t tried a large loaf but I’m sure it would work baked for 52-60 minutes)

Nutrition Stats: For 1 muffin or 1/6 of a mini loaf

Calories: 132

Carbs: 21 grams

Fat: 5 grams

Protein: 4 grams

Sugar: 10 grams

Fiber: 3 grams

Breakfast Cookies

I don’t like rules when it comes to food. Like the kind that says you can’t have cookies for breakfast (and I’m not talkin’ about Cookie Crisp cereal). Or that you have to eat this particular recipe at breakfast – have these anytime! They’re amazing.

cookie 1

  • 1 banana, mashed
  • 1/2 cup Old fashioned oats
  • 1 tsp Vanilla extract
  • 1/2 tsp Cinnamon
  • Pinch of Salt
  • 2 tbs Peanut Butter (I like to use crunchy for this recipe)
  • 4 squares Chopped dark chocolate (or 1-2 tbs chocolate chips)
  • Optional add ins: Raisins, Dried Cranberries, 1 tbs ground Flaxseed, 2 tbs protein powder.

Preheat oven to 325 degrees. Mix all ingredients together. Drop dough by rounded tablespoon onto baking sheet covered with parchment paper. Press down (these cookies don’t spread). Bake 8-10 minutes. Serves 8.

cookie 2

Nutrition Stats: (per cookie)

Cals: 84

Protein: 2 grams

Carbs: 9 grams

Fat: 5 grams

Sugar: 3 grams

 

 

 

Healthy Peanut Butter Crispy Treats

Whoa Nelly, these are really good. These little treats are a little higher in sugar than what I normally make but they are great for pre or post workout. Hey, did you know that after a workout is quite possibly the best time to consume sugar? I usually add fruit in my post workout shake to restore that depleted glycogen (my husband sometimes consumes gummy worms with his but I really just think he uses that as an excuse to eat candy). Puffed millet can be found in most cereal/health food aisles of the grocery store. It’s not as crispy as puffed rice but I like its chewy texture. Feel free to substitute and get creative.

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If you don’t want to add the protein powder just leave it out and you’ve got yourself some healthy rice crispy treats (but honestly, you can’t taste it at all). You can do this recipe two ways – make into bars or roll into balls (which I think were cuter).

balls

  • 4 cups Puffed Millet (or puffed rice or quinoa)
  • 1/2 cup Crunchy peanut butter
  • 1/2 cup Honey
  • 1/2 cup Vanilla protein powder (this can be omitted)
  • 1/2 tsp Vanilla extract
  • Pinch of salt
  • Optional: 1/2 Dark chocolate bar (I used 1 serving Green & Black 70% chocolate)

Add honey and peanut butter in a bowl and microwave 30-45 seconds until peanut butter is easier to work with. Pour into a larger dish with the rest of the ingredients (except for the chocolate). Mix well. To make bars: pour mixture into an 8×8 pan coated in non-stick spray. To make balls: coat your hands in a little cooking spray to avoid it sticking to your hands. Roll into 13-18 balls and place on a pan covered with wax paper or foil. For a chocolate drizzle topping, melt dark chocolate in the microwave stirring often. Drizzle with a spoon. Freeze for 20 minutes until they are firm then move them to the fridge. (You can cut the bars into 9 individually and wrap them so they’re ready to roll when you are. Serves 9.

Nutrition Stats:

Cals: 209

Protein: 9 grams

Carbs: 26 grams

Fat: 10 grams

Sugar: 19 grams

 

 

Chocolate Chia Pudding

DSC01770These little seeds are a nutritional powerhouse. I usually throw them in overnight oatmeal but once in awhile like to make pudding with them for a super good for you dessert. If you’ve never used chia seeds before, they absorb 10 times their weight in water, making a tapioca-like gel that can thicken sauces or jams, and even help you feel full longer. If you really need an excuse to eat dessert, check out how good these are for you:

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  • 1 1/2 tbs Chia seeds
  • 1 tbs Unsweetened cocoa powder
  • 1 tbs sweetener (I used stevia, but you can sub maple syrup)
  • 2/3 cup Milk of choice (I used almond)
  • 1/2 tsp Vanilla extract

Mix all ingredients together and leave in the refrigerator 30 minutes or overnight. Leave as is or top with berries, coconut, or chopped dark chocolate. Serves 1. Enjoy!

Nutrition Stats:

Cals: 140

Protein: 7 grams

Carbs: 11 grams

Fat: 8 grams

Sugar: 0 grams

Fiber: 10 grams

ProYo

I make this recipe when I either want frozen yogurt or I have one of those days where nothing seems to fill me up.  My go to toppings lately have been PB2 Crackers, Peanut Butter, Hersheys SF Syrup, Fruit, Mini Chocolate Chips within a reasonable portion.

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The best thing about this is that there are endless options of flavors.

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I just got Cellucor’s new Chocolate Chip Mint whey powder in the mail – I’m can’t wait to make a delicious bowl of proyo with that!

PBProyo

Recipe for Chocolate ProYo:

  • 1 scoop Protein, casein or whey
  • 2 tbs Unsweetened cocoa powder
  • 1 cup Unsweetened almond milk
  • 2 packets (or 1 tbs) Stevia or sweetener of choice
  • 3/4 cup Nonfat greek yogurt
  • 1/2 tsp Xantham gum (this helps thicken it, if you don’t have it, cut down the almond milk to 1/2 cup)

Peanut Butter Flavor Option: Sub 1 tbs nut butter or 2 tbs peanut flour for cocoa powder.

Cheesecake Flavor Option: Sub 1-2 tbs Cheesecake pudding mix for cocoa powder.

Mix ingredients in a blender. Stick in the freezer for an hour (if you do longer, let it sit at room temp for about 15 minutes as it will be pretty hardened. Go crazy with toppings! This recipe makes a HUGE serving, so feel free to cut it in half for a snack size.

Nutrition Stats:

Cals: 255

Protein: 41 grams

Carbs: 15 grams

Fat: 6 grams

Sugar: 9 grams