Strawberry-Banana Spelt Muffins

This is a guest post from a talented chef with a great recipe for a unique twist on banana muffins.

Banana Strawberry Spelt Muffins

From Chef Thomas:

“I love eating bananas raw, but I am very specific about my raw bananas. They have to be all yellow, or yellow and green; no spots! Once the brown spots start to form, I just don’t like the flavor. But I can’t throw spotty bananas away, so what should I do? I guess I could make some sort of baked good… *twist my arm!*

But baked goods typically have a ton of butter and sugar … what about my diet? I decided to take a basic banana bread recipe and try to put a healthy twist on it.

As I started to throw ingredients together, I became bored with the idea of just plain old banana bread. I started to think of things that are usually combined with bananas and it hit me. Strawberries!! My first go at it, I used almond flour, strawberries, bananas, maple syrup, honey, coconut oil, etc. I used the measurements from an online recipe I found. I had really high hopes. I put the mix in the oven for sixty minutes. I was so excited as I paced back and forth, waiting for the bread to be done. The buzzer went off and I strutted to the oven, confident I would find an amazing loaf of strawberry-banana bread! I swung the door open and was greeted by a goopy mess. Disheartened, I left the loaf in for several more minutes before giving up…for the day. I would make this work!

I told Maggie what had happened and we began to brainstorm about how to make this recipe work. She told me not to use only almond flour because it well make for a very wet bread. Maybe we could put some oatmeal in there to soak up some of that moisture. Maybe add a bit more flour. Sunday she came over and we began to put our recipe together. We added a bit of lemon zest and some oatmeal to the banana mixture. We  used two cups of spelt flour instead of a cup and a half of almond flour. We put some chopped cashews in there for some texture. The mixture looked great, we had high hopes. Then we started talking about how we would cook this mixture. While banana bread is great, it is not the most practical form of food for those of us on the go. We decided muffins would be perfect! We threw them in and enjoyed a beer while we waited. As we swung the oven door down we were met with an intoxicating smell and the sight of perfectly cooked muffins. We put the muffins on a cooling rack and they taunted us, daring us to take a bite …

The next thing I knew, our friend Ruth was taking a bite of one and her face said it all. Maggie and I joined Ruth in pure muffin bliss. We had done it! We came up with an amazing strawberry banana muffin recipe. I hope it brings you all the same amount of happiness that it brought us!”

Strawberry-Banana Spelt Muffins

Yield: 20 muffins 

Ingredients:

  • 1/2 cup coconut oil, melted
  • 1/2 cup honey
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 1/2 cup oatmeal
  • 4 ripe bananas, mashed
  • 7 strawberries, diced
  • 1 lemon, zested
  • 1 tsp kosher salt
  • 1 tsp vanilla
  • 2 cups spelt flour
  • 1 tsp baking powder
  • 2/3 cup raw cashews (or any other nut you prefer)

Preparation:

Preheat oven to 350 degrees and grease muffin tins.

In a small bowl, combine bananas, strawberries, lemon zest, and oatmeal. In a large bowl, combine coconut oil, honey, and pure maple syrup in a stand mixer and blend together for one minute, or until creamed. Mix in eggs, salt, vanilla, and then add oatmeal mixture. Slowly, add dry ingredients into the wet ingredient, mixing only until combined. Fold in cashews.

Pour batter into greased muffin tins, about 3/4 way full. Bake at 350 degrees for about 25 mins, but keep an eye on them. The muffins are done when the tops spring back when touched.

Sweet Potato Brownies

Happy National Brownie Day!

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This yummy holiday also happens to fall right smack in the middle of final exams, so there was NO way I was going to miss celebrating this.

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This recipe for sweet potato brownies is truly one of my favorite recipes ever. Plus, I love the blogger that was the inspiration behind it! She has a ton of wonderful recipes, many of which I’ve tried, many of which are on my “to bake” list.

Since my obsession with healthy remakes of classic indulgences began, I really don’t enjoy the originals as much anymore. With sweet potato, dates, brown rice flour, almond meal, and raw cocoa, these brownies are not only insanely good for you, they taste absolutely incredible. There is so much nutritional goodness in these treats!

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Please enjoy the holiday with these brownies! You’ll feel happy, indulged, and amazing.

Sweet Potato Brownies

Recipe adapted from Deliciously Ella 

Ingredients:

  • 2 medium to large sweet potatoes
  • 2/3 cup of ground almonds
  • 1/2 cup of buckwheat or brown rice flour
  • 14 medjool dates (no sugar added)
  • 5 tablespoons of raw cacao powder (unsweetened)
  • 3 tablespoons of pure maple syrup
  • Flaked sea salt to sprinkle on top
  • 1/2 cup semi or bittersweet chocolate chips (optional, though not, in my opinion)

Preparation:

If you haven’t cooked your sweet potatoes, obviously do that first. You can peel and steam them, or, do as I do, and throw them in the oven unpeeled at 400 for 45 minutes and scoop out the roasted potato and discard the skin.

For the brownies, set your oven to 350 degrees.

To a food processor, add the cooked sweet potato and the dates. Blend together until combined fully. This mix alone is truly delicious and can probably be made into breads, cookies, muffins … everything.

In a large bowl, combine the sweet potato-date mixture with the remaining ingredients.

Fold in the chocolate chips until combined. Note: if you cooked your potatoes right before making the brownies and your batter is warm as a result, you will need to chill it first so the chocolate chips don’t melt.

Line an 8×8 baking tin with parchment paper and spread the brownie batter evenly. Sprinkle salt over the top for a little extra pizazz. Bake for 20 minutes, until a toothpick comes out dry when inserted. Remove from oven and let cool for AT LEAST 10 minutes. This step is very important so the brownies can properly set up.

At this point, I like to cut myself a brownie to eat because, well, who could possibly resist a warm brownie? But then, I place the brownies in the fridge to chill so they cut more easily. This is especially important if you use chocolate chips because they will be very ooey gooey 🙂

Sweet Potato Brownies

Just look at that flaked Himalayan salt …

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Pack up and place in fridge for a healthy dessert anytime you want.

Flourless Pumpkin Pie Muffins

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Allow me to introduce you to the perfect fall treat …

Everyone, this is flourless pumpkin pie muffin. Pumpkin pie muffin, this is everyone. Welcome to the world, muffs.

Flourless Pumpkin Pie Muffins

Simply put, these muffins are amazing. They are sweet and moist like you would expect a traditional muffin to be, but aren’t really like regular muffins at all.

No sugar, no oil, no butter, no flour.

As with any flourless recipe, they are denser than their flour-full counterpart, but it makes them that much more decadent. That’s also why they’re called pumpkin PIE muffins. They have that thick, custardy characteristic that makes pies delicious. Also, did I mention the apartment smells absolutely incredible while they’re baking?

These muffins are so healthy you can feel good about having them for breakfast, or anytime really. They have whole grain in the oats, a serving of fruit with the pumpkin, and healthy fats and fiber in the natural peanut butter and the flax. Cinnamon is an antioxidant known for its health benefits with respect to weight control, digestive health, your immune system, and a host of other things. The egg even provides a little protein and vitamins.

Try ’em out, let me know what you think, then thank me profusely. Let’s just say, you owe me.

Flourless Pumpkin Pie Muffins 1

Flourless Pumpkin Pie Muffins 

Recipe adapted from Running with Spoons

Yield: 10 muffins 

Ingredients:

  • 1/4 cup natural peanut or almond butter (or any nut butter)
  • 3/4 cup pumpkin puree
  • 1 egg
  • 5-6 tbsp honey or pure maple syrup (or a combo of both)
  • 1/2 cup rolled oats
  • 2 tbsp flax meal
  • 1/2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • Dash of salt
  • 1/4 cup mini dark chocolate chips

Preparation:

Preheat oven to 350 degrees and spray a muffin tin with non-stick spray.

Add all of the ingredients, except for the chocolate chips, into a food processor or blender. Blend on high until the oats are broken down and the batter is creamy and smooth. Stir in chocolate chips.

Pour batter into prepared muffin tin, filing each cavity about 3/4 way full. You will get about 10 muffins.

Bake for 10-12 minutes, until muffins are set and the tops spring back when touched. Cool muffins in pan for 10 minutes. Turn out and enjoy!

Note: This recipe comes to about 1,200 calories total. If you make 10 muffins, that is 120 calories per muffin.

Healthy Mocha

Healthy Mocha

For when you need some sweet comfort but don’t want to undo your whole healthy day. This is warm, rich, and yummy. It comes in at under 100 cals. You’re welcome.

Healthy Mocha

Ingredients:

  • 1 cup unsweetened almond milk
  • 1-2 tbsp unsweetened cocoa powder (based on chocolately preference)
  • 2 tsp instant coffee granules
  • 1-2 tbsp pure maple syrup (based on sweetness preference)
  • Tiiiiny splash of pure vanilla
  • Sprinkle of cinnamon

Preparation:

Heat almond milk either in microwave or on stove top. Once hot, add cocoa, coffee, maple, cinnamon, and vanilla. Stir until smooth and frothy. Enjoy this 90 calorie sweet treat!