Tag: Muffins

Banana Chocolate Protein Muffins

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Banana Chocolate Protein Muffins
 
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Nutrition Information
  • Serves: 11
  • Serving size: 1
  • Calories: 134
  • Fat: 9.5g
  • Carbohydrates: 11.2g
  • Fiber: 5.5g
  • Protein: 6.4g
Prep time: 
Cook time: 
Total time: 
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Chocolate and Bananas? Bananas are often not considered to be a good choice when living a sugar free lifestyle. However, this is the case mostly because they are high in sugar and easy to over eat because they are convenient (easy to throw into a workout bag) and are known as healthy. The key is to only eat a small amount. These muffins are the perfect solution to get in just the right amount of probiotic loving banana without the blood sugar impact. Did I mention they are delicious too?!
Ingredients
  • ¼ cup coconut oil, melted
  • 3 eggs
  • 3 tbsp erythritol (Swerve or Lankanto - brown also work beautifully)
  • 1 tsp vanilla
  • 1 cup mashed banana
  • ½ cup almond flour
  • ¼ cup unsweetened cocoa powder
  • 4 tbsp whey protein powder
  • 4 tbsp hydrolyzed gelatin powder
  • 2 tbsp coconut flour
  • ½ tsp cinnamon
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ⅓ tsp salt
Instructions
  1. Preheat oven to 350°F. Place 11 muffin liners in a muffin tin and set aside.
  2. Whisk together the melted coconut oil, eggs, erythritol and vanilla. Add in the mashed banana mixing to combine.
  3. In a small bowl whisk together the almond flour, cocoa powder, whey protein powder, gelatin, coconut flour, cinnamon, baking powder, baking soda and salt to break up clumps.
  4. Add the dry ingredients to the wet ingredients blending to fully combine. Scoop into 11 muffin liners and bake 20-23 minutes until puffed and set in the centers. Set aside on a rack to cool in the pan. Makes 11 muffins.
Notes
Net Carbs: 5.7g
SugarOH: 2.2g
 

 

Straw-berry-Orange Muffins

Strawberry-Orange Muffins

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Strawberry-Orange Muffins
 
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Nutrition Information
  • Serves: 8
  • Serving size: 1
  • Calories: 171
  • Fat: 13g
  • Carbohydrates: 14.3g
  • Fiber: 10.6g
  • Protein: 6.5g
Recipe type: Muffins and Quick Breads
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Ingredients
  • 4 oz strawberries
  • 2 tbsp coconut oil, melted
  • 3 eggs
  • ⅓ cup Greek yogurt
  • 3 tbsp erythritol
  • 2 tbsp xylitol
  • Pinch pure powdered stevia
  • 1 tsp vanilla
  • ½ tbsp orange zest
  • 1 cup almond flour
  • ¼ cup coconut flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
Instructions
  1. Preheat oven to 375°F. Prepare a muffin pan with 8 paper liners. Set aside. Finely chop the strawberries and set aside.
  2. Whisk together the oil, eggs, Greek yogurt, erythritol, xylitol, stevia, vanilla and orange zest .
  3. In a separate bowl combine the almond meal, coconut flour, baking powder, baking soda, and salt.
  4. Add the wet ingredients to the dry ingredients and blend until fully combined. Fill muffin cups and bake for 25-30 minutes until set in the center and golden on the tops. Allow to cool for 10 minutes in the pan and then cool completely on a wire rack. Enjoy immediately or store in an airtight container in the refrigerator for one week or in the freezer for up to one month.
Notes
Net Carbs: 3.7g
SugarOH: 7.5g
 

Muffins

Mini Chocolate Cherry Surprise Muffins

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Mini Chocolate Cherry Surprise Muffins
 
Author: 
Nutrition Information
  • Serves: 10
  • Serving size: 1
  • Calories: 62
  • Fat: 4.6g
  • Carbohydrates: 5g
  • Fiber: 3.2g
  • Protein: 1.3g
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Ingredients
  • 10 small fresh or frozen cherries
  • 40 sugar-free chocolate chips
  • 2 tbsp coconut flour
  • 1 Tbsp xylitol
  • 2 tsp erythritol
  • 1 pinch pure powdered stevia
  • 2 tbsp cocoa powder
  • ⅛ tsp baking soda
  • ⅛ tsp baking powder
  • Pinch of salt
  • 1 large egg
  • 2 tbsp coconut oil, melted
  • 2 tbsp coconut milk
  • ½ tsp vanilla
Instructions
  1. Preheat oven to 350°F. Prepare a mini muffin tin with 10 paper cups or use a silicone mold. Place a cherry in the center of each cup. Set aside.
  2. Place the chocolate chips in a blender and pulse a few times until they are finely chopped; place in a bowl and set aside. In the same blender, powder the xylitol and erythritol and place in a small bowl with the coconut flour, stevia, cocoa powder, baking soda, baking powder and salt. Blend with a whisk then set aside.
  3. In a medium bowl whisk the eggs, butter, coconut oil, coconut milk and vanilla until uniform. Add the dry coconut flour mixture and blend into a medium thick batter. Fold in the chopped chocolate chips.
  4. Divide batter into the muffin cups covering each cherry fully and bake for 11-13 minutes until the centers spring back when pressed. Remove from oven and allow them to cool in the pan for 10 minutes before moving to a cooling rack. Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days or freeze for up to one month. Serve at room temperature or warmed slightly in a microwave. Each muffin is one serving.
Notes
Net Carbs: 1.8g
SugarOH: 2.4g