More Chocolate FlourLess Muffins

Any time I hear "flourless" anything, I roll my eyes and shrug, because... well because it just doesn't sound as amazing as the "real" thing when you get to the ingredients. And my reaction wasn't any different when I came across this recipe for HEALTHY Flourless Chocolate Muffins.

HOWEVER... (yes... it's a big however)

When I kept reading and noted the ingredients, I figured it's worth a try. Four ingredients? Chocolate with peanut butter and banana? I mean, why not? Worth a try and, if all else fails, it's only four ingredients and 20 minutes of my time. I may have a little time for that...

So I dove head first into baking them while the roomie and I binge watched Grey's Anatomy Season 11 (yes, I'm aware that I'm a weeee bit behind). And HOLY MOLY THEY ARE SO GOOD!!

They are RICH and GOOEY, which is opposite of what you'd expect from a muffin or a cupcake or whatever, but that makes them extra satisfying, oddly enough.

I'm posting the original recipe, though I made 1.5x the recipe, which resulted in 15 delicious, ooey gooey, finger-lickin' good muffins baked in cupcake tins (only 12 pictured here (: )

And let me tell ya! These muffins are WONDERFUL to have right before or right after a workout. I've had 1 or 2 right after a workout the last few days and it really helps me not be ravenous! And between the carbs (sugars) in the banana and the protein in the peanut butter, it's a great snack! A match made in heaven, if you will ;)

Fun fact: bananas are PERFECT after a workout. When you push your body to the limit, you're likely to zap the potassium levels in your body, so restoring them right after a workout (within 15 minutes!) is important since it's a key mineral in muscular energy. And when you eat a banana with some proteins, like those in nut butter, the simple carbs in the banana give your body the energy it needs to start immediately utilizing the protein for muscle recovery. BOOM!

Now... without further delay... the recipe!

Ingredients

• 1 cup creamy peanut butter (or nut butter of choice)
• 2 very ripe bananas
• 1/4 cup maple syrup
• 1/3 cup cocoa powder

Instructions

• Pre-heat oven to 350.
• In a food processor combine all ingredients. You may have to stop and scrape down the sides a few times.
• Once everything is mixed well, spoon batter into lined muffin cups. I used silicone molds. The batter will be VERY sticky. I found wetting a spoon kept it from sticking.
• You can top your muffin with chocolate chips or chopped up nuts. 
• Place muffin pan in the oven and bake for about 20 minutes.
• Wait until these are completely cooled before removing from the pan.

Store these muffins in the fridge. They should last at least 5 days. You can also freeze them for longer storage. Enjoy!

Love, Paulina

Bananas for Berries Oatmeal Cups

I'm all about the #MealPrepWhateverday

So when I came across the recipe online, I OBVIOUSLY had to share it for a few reasons:

1) Breakfast is SUPER important to health, weight loss, and just being a happier person-- it breaks the fast (see what's happening there?) that your body is on while you are sleeping, it kickstarts your metabolism, and it starts your day off on a good note with food! I mean, who doesn't love food?!

2) We are all busy for some reason or another. So if we can figure out hacks to make our day a LITTLE bit easier, why not do it?

3) Getting your day started with a healthy treat sets you up for a successful day! 

And the recipe below is just PACKED with goodness: Oatmeal is high in soluble fiber (aids in digestion and metabolizing carbs), helps lower LDL cholesterol and, in turn, improves heart health and regular blood sugar, and is high in magnesium (aids in processing calcium, vitamin D, and vitamin K successfully). Add in some bananas for potassium, berries for phytonutrients and antioxidants (and such), and an egg for some protein, and you’ve got one awesome breakfast to get you started right.

In any case, here's the recipe: 

Makes 12 servings, 1 cup each

Total Time: 45 min.
Prep Time: 15 min.
Cooking Time: 30 min.

Ingredients:
Nonstick cooking spray
2 large eggs, lightly beaten
1 tsp. pure vanilla extract
2 large bananas, mashed
1 Tbsp. raw honey
2½ cups old-fashioned rolled oats
1 Tbsp. ground cinnamon
1½ tsp. baking powder
1½ cups unsweetened almond milk
1 cup fresh blueberries (or raspberries)

Preparation:
1. Preheat oven to 350° F.
2. Prepare twelve muffin cups by coating with spray. Set aside.
3. Combine eggs, extract, bananas, and honey in a large bowl; mix well. Set aside.
4. Combine oats, cinnamon, and baking powder in a medium bowl; mix well.
5. Add oat mixture to egg mixture; mix well.
6. Add almond milk; mix well.
7. Divide oat mixture evenly between prepared muffin cups.
8. Top evenly with blueberries.
9. Bake 26 to 30 minutes, or until golden brown and toothpick inserted into the center comes out clean.

Tip: Raisins, walnuts, pecans, sunflower seeds, pomegranate seeds, or dark chocolate chips can be substituted for blueberries.

And the best part?! They're approved by all kinds of programs!! Details and nutrition info: