Hey guys! I found a ton of huge zucchini in my garden today that were just perfect for baking so I couldn’t help myself…Even though this isn’t my own recipe, I had to share! IThese muffins turned out beautifully and I actually enjoyed them way more than I thought I would! Don’t be turned off by the zucchini, you can’t taste it at all and it makes the muffins so rich and moist! I felt so guilty eating these to the point where I had to remind myself they were actually good for you. They are high protein, low-fat, deliciously decadent and every chocolate lover’s dream. I hope you like them as much as I do!
- 2-1/2 cups old-fashioned oats
- 2 eggs
- 3/4 cup non-fat Greek yogurt
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 2 Tablespoons honey
- 1 extra ripe banana (120g)
- 2 cups shredded zucchini (about 1 medium-sized zucchini)
- 1/2 cup unsweetened cocoa powder
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon( I left this out but feel free to add it!)
- 1/2 teaspoon salt
- 2 tbsp mini chocolate chips for topping(I used enjoy life chocolate chips, 30g)
- Preheat oven to 350 degrees.
- Lightly grease a 12-cup muffin tin with olive oil spray.
- Using a food processor, grind oats until fine. They should have the consistency of flour.
- Add all other ingredients (except chocolate chips), and pulse until the batter has a smooth consistency. (Add a few ingredients at a time if your food processor has trouble mixing a lot at once.)
- Stir in additional chocolate chips if desired.
- Distribute batter evenly in the muffin tin.
- Sprinkle the tops with a little extra sugar or sweetener that measures like sugar and the chocolate chips.
- Bake 15-20 minutes, or until the tops gently bounce back when touched and a toothpick comes out of center of a muffin clean.
- Allow to cool for 10-15 minutes. Then run a knife around the edges of each muffin to remove from tray.
I added maybe a tad less than 1/4 cup splenda to the batter as I felt it needed a little extra sweetness. I also ground the oats and zucchini separate in the food processor since mine is very small and I just added them to a bowl with the other wet ingredients and stirred. Then combined the dry ingredients in another small bowl and added them in afterwards.
*Note* My oats are very prevalent in the final result because I have probably the worst food processor on the planet haha, so I’m sure your muffins will look much prettier than mine!
If you’d like the original recipe, it is available here:
Nutrition Facts with my modifications(per muffin): 154 calories, 25g carbs, 3g fat, 6g protein, 3g fibre
Hey, I’ve got something delicious to share with you guys to help you reach that protein intake! These little cute bites have 4.5g of protein each and only 43 calories each! This means that the entire recipe is only 215cals and a whopping 22.5g of protein! These are 100% clean with no bad ingredients so you can feel good about eating them. They are also perfect if you are craving a little something sweet. Here’s how you make them! Take me to the recipe!
Why did the banana go out with the prune? Because he couldn’t find a date. Get it?? Okay I admit that was awful…, but this Banana Bread Oatmeal sure isn’t! I couldn’t wait to dig into this after taking the pictures. I don’t know anyone who actually dislikes banana bread. If you do then..you should just leave immediately (just kidding! maybe..) Banana bread is like a staple in my diet and I can only go so long without it. So after making some Healthy Banana Bread for dessert, I decided, why can’t I make it a part of my breakfast too? And thus, the Banana Bread Oatmeal was created. Take me to the recipe!
Good morning everyone! I hope you all had a good night sleep, if not well then not to worry, I’ve got a breakfast that will brighten up anyone’s day! It’s made with healthy ingredients that will keep you on track to a better lifestyle but will have you astounded at how delicious eating healthy can really be! Like coconut? Love banana? Then this is for you! I love french toast so I decided I would try a new variation this morning with coconut milk and a warm banana sauce. It turned out great! Try it out if you don’t believe me! 🙂 Take me to the recipe!
So like I said I would, I tested out my awesome new Cinnabun Trutein Protein Powder. It worked really well in my overnight proats . I found it’s very similar to the vanilla trutein though, not that that’s a bad thing!
Later that same day I didn’t have much of an actual lunch since I ended up going to a gym for the first time in my life! I found that I actually still prefer working out at home. I think I just feel like everyone is staring at me at the gym haha. But I do have to admit they have some pretty awesome high-tech treadmills that make mine at home look like a dinosaur.
After my workout I had a protein bar & later had a hard boiled egg with lots of hummus and veggies. I also made…BANANA BREAD! I have been dying to make this ever since I saw we had 3 super ripe bananas. Perfect! This banana bread is so healthy and delicious! I substituted mini choco. chips for the walnuts in the original recipe and left out the water and just added 1/2 tsp baking soda + a little less than 1 tsp baking powder. I also used 1 1/2 tsp cinnamon and a pinch of nutmeg. I can’t believe this stuff is healthy! But nope no artificial sweetener or sugars added, only honey :).
mmmm… you know you want a piece…
Okay I know the title is pretty exaggerated but these bars are completely worth it. I made these and was blown away by how good they tasted! I can’t explain how amazing they are, you just need to make them and see for yourself! I felt so guilty eating these, like I am eating a chunk of delicious cake. They do not have any yucky protein after-taste! They are just pure amazing-ness & each large square has 136 cals, 5.6g fat, 17.75 carbs & 9g protein. These are so healthy you can eat them for breakfast! If you are missing your sweets, you need to make these asap. Actually, no, everyone should make these right now!
These bars sadly are not my original recipe but I give 100% credit to Katie over at Dashing Dish who created these masterpieces!
Here is the recipe link(sign up is free to view the recipe if you don’t want to donate to her site!):
My nutrition facts are a bit different because I used trutein vanilla protein powder(awesome, highly recommend for this recipe), I used peanuts, chopped instead of peanut butter chocolate chips on top & I used 2 tbsp sugar-free syrup to substitute for half the honey.
What are you doing still staring at the pictures?? Go make these immediately!
I recently have fallen in love with avocados, they are so rich and creamy. It’s hard to believe I didn’t like them the first time I tried one. I guess I just didn’t know how to eat it. But in avocado banana pudding I think anyone would find them delicious. I made this because I already love bananas and I thought why not combine the two? This recipe is so simple and can be prepared in less than 5 minutes for a quick healthy breakfast. Take me to the recipe!