What only 5 ingredients are needed to whip up these delicicious muffins ?? Yep!!
I whipped these up tonight!! I was excited as they are super easy and all you need is a blender! Throw all the ingredients in, blend up, and pour into your mini muffin pans.
These are going to be a perfect snack for the kids! OK me to !! This is a healthy snack that I can feel good about them grabbing !! No added sugar and junk !!
Ingredients:
- 1 cup natural peanut butter
- 2 large eggs
- 2 medium sized very ripe bananas
- 1 Tsp vanilla
- 1/2 tsp baking soda
- 2 Tbsp honey (optional, but I added it)
Optional toppings: dark chocolate chips, coconut, raisins, craisins
Instructions:
Preheat oven to 400
Place all ingredients in the blender and blend until mixed well
Pour batter into mini muffin pan greased iwth cooking spray/coconut oil
Add your toppings into each spot and stir.
Cooking time varies - 8 minutes for mini muffins
Source: http://www.thirtyhandmadedays.com
Growing up my grandmother made apple pie all the time. It is a family favorite and I like to keep traditions. I took this All-American comfort food and just cleaned it up !! I took this traditional recipes, and modified it so that it was free of processed and refined ingredients.
Pie Crust - I make this one -
http://www.thegraciouspantry.com/how-to-make-clean-eating-pie-crust/
Ingredients Pie Filling:
- 1/2 cup honey
- 1/3 cup whole wheat flour
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 8 cups Apples (about 7 medium)
- 3 tsp coconut oil
Ingredients Carmel Sauce:
- 2 tablespoons coconut oil
- 1/4 cup maple syrup
- 1 tbsp vanilla
- 1/2 tsp salt
In a small saucepan, place coconut oil with maple syrup and salt. Boil 2 minutes, then remove from heat and stir in vanilla.
Directions:
Heat oven to 425.
Prepare the pie crusts.
Line the bottom of your pie plate with one of the pie crusts. Mix the honey, flour , nutmeg & cinnamon. Stir in Apples. Add the apples to the pie plate. Drizzle the carmel sauce over the apples. Drizzle the Coconut oil over the apple mix. Top with the second prepared pie crust. Cut slits in the the crust and seal the edges. Cover the edge with a 3 inch strip of aluminum foil to prevent excessive browning; remove foil during the last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through the slits. 40 - 50 minutes.
Who doesn't LOVE Pumpkin Pie for thanksgiving? Well my FAMILY DOES - every year I am in charge of dessert (thats my thing) 's when I started to change my ways to Cleaner Eating I had to rethink my recipe. It was actually SIMPLE !! All I did was swap out 2 ingredients and the family never even new.. NOW THEY WILL if they read this Blog post LOL !!! Same great taste just a little better for you!
So I actually came across this recipe because of the pie plate that I have.. I didn't want to try and get a crust to fit that shape and I thought that the pie plate was super cool - Hence the CRUSTLESS PUMPKIN PI!! Funny how that works sometimes !! Now the family asks for it every year.
Ingredients:
- 16 oz pumpkin - canned
- 8 oz Almond Milk ( I used vanilla)
- 2 eggs
- 2 egg whites
- 3/4 cup honey
- 1 tsp cinnamon
- 1/4 teaspoon allspice
- 1/8 tsp salt
- 1/2 cup graham cracker crumbs
Optional: Top with Cool Whip
Directions:
Combine Pumpkin, milk, eggs, and egg whites; beat until well blended. Mix in honey and spices, blending well. Stir in crumbs. Spray high sided 9" pie pan. Pour filling into pie pan. Bake at 325 for 40-55 minutes until a knife inserted in center comes out clean. Cool. Refrigerate over night. Serve with cool whip
