ZUCCHINI MINI MUFFINS

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1 ½ cups oats, separated

2 teaspoons baking soda

2 teaspoons cinnamon

1 zucchini

¾ cup Justin’s Maple Almond Butter

½ cup agave

3 eggs

 

Preheat the oven to 350 degrees. Mix 1 cup oats, baking soda and cinnamon in a small mixing bowl and set aside. In a blender or food processor, combine the zucchini, nut butter, agave and eggs until smooth. Pour in the dry ingredients and stir to combine. Pour the batter evenly into 24 mini muffin cups lightly greased with nonstick cooking oil (or foil/paper liners). Bake for 15-18 minutes until lightly browned. Makes 24 mini muffins [Per 2 muffins: 90 calories, 3g fat, 16g carbs, 12g sugar, 2g protein].

 

CHOCOLATE HAZELNUT BANANA BREAD

1/4 cup Justin's Chocolate Hazelnut Butter

2 bananas, mashed

1 egg

1 teaspoon vanilla extract

3/4 cup oats

2 tablespoons chia seeds

1/2 teaspoon baking soda

 

Preheat the oven to 375 degrees. Combine the nut butter and bananas until creamy. Whisk in the egg and vanilla extract. Gradually add in the oats, chia seeds, baking soda and a dash of salt and stir to combine. Pour the batter into a loaf pan lightly greased with nonstick spray. Bake for 28-30 minutes, until a toothpick inserted into the center of the bread comes out clean. Cool completely before slicing.

 

SWEET POTATO SPICE MUFFINS

2 cups oats, ground 

2 teaspoons baking powder

2 teaspoons cinnamon

2 cups sweet potato purée

1/3 cup maple syrup

2 egg whites

1 cup dried cranberries

 

Preheat the oven to 350 degrees. In a small bowl, mix the ground oats with the baking powder, cinnamon and a dash of sea salt. Set aside. In a larger mixing bowl, whisk the sweet potato purée, maple syrup and egg whites until combined. Gradually add in the oat mixture and stir with a spatula until the batter is smooth. Stir in the cranberries. Pour the batter into a muffin tin lightly coated with nonstick cooking spray. Bake for 20-25 minutes.

 

PUMPKIN CHIP BREAD

2 cups oats, ground 

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

2 cups pumpkin purée

1/2 cup Truvia Brown Blend

2 egg whites

1 cup chocolate chips

 

Preheat the oven to 350 degrees. In a small bowl, mix the ground oats with the baking powder, pumpkin pie spice and a dash of sea salt. Set aside. In a larger mixing bowl, whisk the pumpkin purée, brown sugar blend and egg whites until combined. Gradually add in the oat mixture and stir with a spatula until the batter is smooth. Stir in the chocolate chips. Pour the batter into a loaf pan lightly coated with nonstick cooking spray. Bake for 30-35 minutes.

 

BLUEBERRY MUFFINS

2 cups oats, ground 

2 teaspoons baking powder

2 tablespoons unsweetened almond milk

2 containers Siggi's Blueberry Yogurt

1/2 cup honey or agave

2 egg whites

1 cup blueberries

 

Preheat the oven to 350 degrees. In a small bowl, mix the ground oats with the baking powder and a dash of sea salt. Set aside. In a larger mixing bowl, whisk the almond milk, yogurt, honey and egg whites until combined. Gradually add in the oat mixture and stir with a spatula until the batter is smooth. Stir in the blueberries. Pour the batter into a muffin tin lightly coated with nonstick cooking spray. Bake for 18-20 minutes.

 

LEMON POPPYSEED LOAF

2 cups oats, ground (substitute all-purpose or gluten-free flour)

2 teaspoons baking powder

1 tablespoon poppyseeds

1 lemon, juiced and zested

2 containers lemon yogurt (we like Wallaby's)

1/2 cup honey or agave

2 egg whites

 

Preheat the oven to 350 degrees. In a small bowl, mix the ground oats with the baking powder, poppy seeds and a dash of sea salt. Set aside. In a larger mixing bowl, whisk the lemon juice, lemon zest, yogurt, honey and egg whites until combined. Gradually add in the oat mixture and stir with a spatula until the batter is smooth. Pour the batter into a loaf pan lightly coated with nonstick cooking spray. Bake for 23-25 minutes.

 

BLACKBERRY VANILLA MUFFINS

1 cup flour (regular or gluten free)

1/2 cup Truvia Baking Blend

1 tablespoon vanilla extract

1/2 cup applesauce

1 1/2 teaspoons baking soda

2 egg whites

1 cup blackberries

 

Preheat oven to 350 degrees. Combine wet ingredients. Add in dry ingredients and mix until smooth. Fill lined or greased muffin tins halfway full until batter is used up. Bake 20-25 minutes.