Strawberry Shortcake Muffins
At the beginning of the summer I had the best strawberries I have ever had in my life. Literally, the best in the wide world. It made me wonder why I would ever eat a mediocre strawberry again. All winter and spring I loaded my cereal or yogurt with berries, not giving it a second thought. Then these beauties hit my tongue and suddenly, I woke up.
Okay, I'll stop about the strawberries. But seriously. Yum. Yum.
Okay, I'll stop about the strawberries. But seriously. Yum. Yum.
If you live in Central Texas, please check out "Two Happy Children Farm."
I love these muffins.
They are flourless, butterless and sugarless and are still super moist and tasty.
If you find amazing berries, buy all of them. Then make this:
Ingredients:
2 1/2 cups oats (old fashioned kind, not quick cooking)
1 cup plain low-fat greek yogurt
2 eggs
1/2 cup baking stevia
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cup strawberries, diced, and patted dry
Method:
Preheat oven to 400 degrees.
Line 12 muffin tins with silicone or foil liners
(the batter will stick to paper liners since there isn’t any flour.)
Place all of the ingredients (except the strawberries!) in a blender or food processor, and blend until oats are smooth.
Pour mixture into a medium sized bowl, and stir in strawberries.
Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.
I have made these with blueberries also and they are just as delicious. This is a great morning treat.
Enjoy!
I found this recipe online here:
http://dashingdish.com/recipe/strawberry-shortcake-muffins
2 Ingredient Cookie
2 Ingredient Cookie
These are my new favorite things to make!
It seems everyone is on this no flour, no
sugar, no butter, and no fun diet. Well here is a super easy and fun way to
make a yummy treat. Now, to be fair, these aren’t really “cookies.” They are
more like tiny oatmeal muffinglobs. But I am finding that they are just
perfect for when I’m a bit hungry and I want to avoid eating too many carbs or
too much sugar and the thought of eating another carrot stick or cucumber dipped in hummus
makes me want to rip someone’s face off.
So, here...no face ripping off.
Ingredients:
2 large soft bananas
1 cup of quick oats
Method:
Mash the bananas in a bowl and add the oats.
That’s it!
The fun part about this is that you can add
whatever you like. So far my favorite is honey and cinnamon. Another batch that
turned out great was when I added raisins and a heaping spoonful of creamy peanut
butter. You can add nuts, coconut flakes, dried cranberries, fresh
blueberries and strawberries, chocolate chips…whatever you
love. I want to try adding some protein powder and making them into pre or post
workout snacks. I have yet to try that though.
After adding your add-ins, or leaving it just
bananas and oats, dollop them out spoonful by spoonful onto a greased cookie
sheet (or wax paper on a cookie sheet works for me) and bake for 15 minutes at 350 degrees.
I first found this recipe online here:
http://www.theburlapbag.com/2012/07/2-ingredient-cookies-plus-the-mix-ins-of-your-choice/
Baked Oatmeal Cups
Ingredients:
Method:
Baked Oatmeal Cups
Ingredients:
2 eggs
2 cups unsweetened applesauce
4 cups Old Fashioned rolled oats (I used Steel Cut and it worked just fine)
1 roughly mashed ripe banana
2 cups milk (cow's or goat's or almond or coconut...whatever)
1/4 cup flour (or garbanzo bean flour or ground flax seeds or whatever flour-like thing you have)
1 tablespoon ground cinnamon
2 teaspoon baking powder
2 teaspoon vanilla extract
1 teaspoon salt
optional toppings: raisins, slivered almonds, coconut, frozen/fresh fruit
2 cups unsweetened applesauce
4 cups Old Fashioned rolled oats (I used Steel Cut and it worked just fine)
1 roughly mashed ripe banana
2 cups milk (cow's or goat's or almond or coconut...whatever)
1/4 cup flour (or garbanzo bean flour or ground flax seeds or whatever flour-like thing you have)
1 tablespoon ground cinnamon
2 teaspoon baking powder
2 teaspoon vanilla extract
1 teaspoon salt
optional toppings: raisins, slivered almonds, coconut, frozen/fresh fruit
Method:
Preheat oven to 350 F
Mix eggs, vanilla, applesauce, and banana together
Add in oats, salt, baking powder, flour, and cinnamon - mix well with wet ingredients
Pour in milk and stir to combine
Fill a cupcake tin with muffin liners and pour mixture evenly into muffin cupsIf using toppings add them to the tops now but if you are using fresh or frozen fruit drop it right into the batter
Bake 30 minutes and eat warm or freeze, when cooled, in gallon freezer bags
Mix eggs, vanilla, applesauce, and banana together
Add in oats, salt, baking powder, flour, and cinnamon - mix well with wet ingredients
Pour in milk and stir to combine
Fill a cupcake tin with muffin liners and pour mixture evenly into muffin cupsIf using toppings add them to the tops now but if you are using fresh or frozen fruit drop it right into the batter
Bake 30 minutes and eat warm or freeze, when cooled, in gallon freezer bags
No comments:
Post a Comment