Tag: snacks

5 ingredient Chocolate Nut Butter Clusters (gluten free, dairy free)

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Ingredients:
1-10.5oz bag semi sweet chocolate chips
1/3 cup nut butter (I used peanut butter but not the natural one)
1/2 cup Rice Krispies (use gluten free variety if needed)
1/2 cup chopped nuts (I used almonds and pecans)
Sea salt

Directions:
In a double boiler, melt the chocolate chips. When they’re almost done melting, mix in the peanut butter until it’s well incorporated. 
Remove from heat and mix in nuts and Rice Krispies. 
Spoon dollops of chocolate mixture onto a parchment lined baking sheet. Sprinkle each cluster with sea salt. Refrigerate until it sets.

Banana Zucchini Mini Muffins (refined-sugar free, nut free and dairy free)

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Ingredients:
2 medium zucchinis, grated and liquid squeezed out 
3 bananas, mashed 
1/2 cup Silan (date syrup) – I buy one that has no added sugar
1/4 cup grapeseed oil 
1.5 tsp vanilla 
2 eggs 
1.5 tsp cinnamon 
1/2 tsp baking powder
1/2 tsp baking soda 
1/2 tsp salt
1 cup whole wheat flour
1 cup oats
2 tbsp coconut flakes (unsweetened)
2/3 cup raisins (you can alternatively use blueberries, chocolate chips or craisins)

Directions:
Preheat oven to 350°F. 
Mix together zucchini, bananas and silan. Next add in oil, vanilla and eggs until well incorporated. Mix in dry ingredients. Then fold in raisins. 
Scoop into lined mini muffins tin (I used the parchment liners). I use a 1 tbsp measuring spoon. 
Bake for 14-15 minutes. .
Yields 44-48 mini muffins.

Coconut Banana Oat Muffins

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I was looking to make a healthy snack for my kids and had some bananas to use up, so was inspired by one of my favorite recipes from @daniellasilvercooks first cookbook, the Silver Platter. They are based on the Banana Chocolate Chip Cake (an absolutely delicious cake) from that book.


Ingredients:
2 eggs
1 cup coconut sugar
1/2 cup grapeseed oil
1 tsp vanilla
2 ripe bananas, mashed
4 tbsp nut butter
1 cup whole wheat flour
1 cup oats
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
Pinch of salt
3/4 cup soy milk
Juice of 1/2 lemon
1 tbsp unsweetened shredded coconut
1 cup chocolate chips or blueberries


Directions:
Preheat oven to 350°F.
In a large mixing bowl, mix together eggs and sugar, beat well.
Add oil and vanilla, mix until well incorporated. Then add bananas and nut butter and mix.
Add the dry ingredients to the bowl and mix them until just incorporated.
Slowly mix in the soy milk and lemon juice.
Finally fold in coconut and blueberries or chocolate chips.
Pour into muffin cups (I do so using 1/4 cup measuring spoon). Bake for 20-22 minutes, until toothpick comes out clean
Yield – 18 muffins .

Super Healthy Muffins

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Disclaimer – there are not the most delicious muffins you will ever eat. However they are super healthy and my family eats them for breakfast or snacks. .
1 can chickpeas, drained 
3 bananas
1 cup fresh spinach, packed 
2 apples, peeled and grated 
2 eggs 
1/4 cup silan (date syrup)
1 tsp vanilla 
3 cups rolled oats 
1 tsp baking powder
1 tsp baking soda 
2 tsp cinnamon
1 cup blueberries .
Preheat oven to 350°F. 
In a good processor, mix chickpeas, bananas and spinach. 
Transfer to a mixing bowl and mix in apples, eggs, silan and vanilla. 
Mix in dry ingredients. 
Finally mix in blueberries. 
Spoon 1/4 cup of mixture into each parchment lined or silicone muffin pan cups. 
Bake for about 20 minutes.
Yields about 24 muffins 

Banana Berry Protein Muffins

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Ingredients:
1 banana 🍌 , mashed
3 Tbsp maple syrup
1 egg
1 tsp vanilla
1 cup plain Greek yogurt (I used 0%)
1/4 cup applesauce or baby food pouch
2 cups @kodiakcakes mix
1/2 tsp baking powder
1 cup mixed berries (I used frozen)
I tsp cinnamon
Topping: 2 tbsp maple flakes mixed with 1 tsp cinnamon

Directions:
Whisk together wet ingredients then mix in dry and finally mix in berries. Spoon about 1/4 cup of mixture into each hole of muffin tin. Top each muffin with cinnamon maple mixture.
Bake at 350° for 20-25 minutes.

Protein Packed Banana Chocolate Muffins

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I’m always looking for the perfect grab and go snack, breakfast or dessert that’s actually healthy and guilt free. These muffins hit the spot and are approved but my 3 pickiest critics 👩🏼👧🏻👶🏻

Ingredients:
1 can black beans, drained 
2 ripe bananas 🍌(overripe even)
3 medjool dates, pits removed (can add up to 3 more for added sweetness)
3 eggs 🥚 
1/4 cup plain Greek yogurt 
1 tsp vanilla 
3 Tbsp coconut 🥥 oil, melted 
2 tbsp cocoa 
1 cup oatmeal 
1 tsp baking soda 
1/4-1/2 cup dark chocolate 🍫 chips
12 slices of banana for garnish 

Directions:
Preheat oven to 350°F. 
In a food processor, process all ingredients, except banana slices and chocolate chips, until smooth. 
Gently mix in chocolate chips. Divide mixture equally into muffin tin. 
Bake 20-30 minutes (it took me 30 minutes using a silicon baking pan but probably less time with metal – check using a toothpick). Enjoy!