Recipe makes 18 mini muffins. Serving size is 3 mini muffins.
3/4 cup protein powder click here to stock up
3/4 cup oat flour (or almond flour)
1 tsp. baking powder
1 tsp. vanilla extract
1 banana, mashed
2 Tbsp. maple syrup
1/2 cup unsweetened almond milk
1/2 cup strawberries, diced
Coconut oil spray
1. Preheat oven to 350 degrees.
2. Combine all dry ingredients in a bowl.
3. In a separate bowl, combine all wet ingredients except strawberries.
4. Add wet ingredients to the dry ingredients and stir to combine.
5. Gently fold in the strawberries.
6. Spray a mini muffin tin with coconut oil spray and add in muffin batter.
7. Bake for 20-25 minutes or until a toothpick comes out clean.
· 2 cups of raw walnuts or cashews
· 2 cups of raw almonds
· 1 cup of raw macadamia nuts
· 1 cup organic raisins
· 1/3 cup dried blueberries
· 1/2 cup organic sunflower seeds or pumpkin seeds
· 1/2 cup organic coconut, shredded, unsweetened
· 1/4 cup of organic coconut oil
· 1/3 cup organic maple syrup
· 1 tsp organic vanilla extract
· 1-2 tsp cinnamon
1. Pre-heat oven to 350 degrees.
2. Mix all ingredients in a large bowl. Mix well to coat maple syrup on dry ingredients.
3. Line a large baking pan with parchment paper. This will make clean up so much easier.
4. Spread out mixture on parchment paper.
5. Heat in oven for 15-20 min. Let cool and then store in a dry, airtight container.
6. These can also be made into bars if you bake them in a 9 x 9 pan.
Recipe credit: Don't Mess with Mama
Servings: 12 bites
· ⅔ cup creamy peanut butter
· ½ cup semi-sweet chocolate chips
· 1 cup old fashioned oats
· ½ cup ground flax seeds
· 2 tablespoons honey
Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll.
Roll into 12 bites and store in the fridge for up to a week.
Recipe credit: Chef Savvy