Flourless Banana Protein Muffins

Want the perfect pre-workout pick-me-up?  How about the ideal recovery snack? Or maybe you just want something yummy that you won't feel like you need to run 5 miles to make up for eating. ;-)

I made two batches of these--with half of them as mini-muffins and half as full-size, so 72 muffins in all. SEVENTY-TWO. And do you know how long they lasted in my home (which includes 1 man and 2 teenage boys)??  Less than 24 hours! I didn't know if I should be horrified or flattered.  

And here is all the math from my experience made into an imperfect equation for my Algebra 1 student:

72 muffins / 3X < 24hrs = 0

Therefore, the muffins were consumed at a rate of 3+ muffins/ hour. So my husband and two sons each ate an average of 1/hour for 24 hours. Of course, my younger 2 kids and I ate a few. And my husband and sons were gone on a camping trip for the first 18 of those 24 hours, so the math gets complicated. But, what isn't complicated is the recipe.  So we will move on to that.

Flourless Banana Protein Muffins
Makes 24 Regular/ 48 Mini Muffins

INGREDIENTS:
2 Ripe Bananas
1 Cup Peanut Butter
1/2 Cup Honey
2 Eggs
1 Scoop Vanilla Protein Powder (I like THIS kind, and THIS kind)
1/2 Teaspoon Baking Soda
1 Cup Chocolate Chips (mini work best)

DIRECTIONS:
1. Preheat oven to 350.
2. Grease/ line muffin pans
3. Blend all ingredients except chocolate chips in blender or food processor
4. Stir in chocolate chips
5. Fill muffin cups 2/3 full. Bake 11-13 minutes for mini-muffins; 14-16 minutes for regular muffins.

Guilt-Free Cookie Dough Balls

Six ingredients. No baking. Wholesome blend of protein, fiber, and healthy fats.  And they seriously taste like a scoop of cookie dough. No joke. My kids even requested them in their lunches!

Here's what you'll need: 

Guilt Free Cookie Dough Balls

Makes about 24

Ingredients:

3/4 cup Coconut Butter (not oil)

3/4 cup Almond/ Peanut Butter (I have made them both ways successfully)

1/3 cup Maple Syrup

1/2 cup Vanilla or Cookies and Cream Protein Mix

1 cup Rolled Oats

1/4- 1/2 cup Chocolate Chips/ Cocoa Nibs

Directions:

In a food processor, combine all ingredients except chocolate chips/ cocoa nibs. Process until well mixed. Stir in or just barely process in chips/nibs. Form 1 inch balls and store in refrigerator. 

SO easy, right? 

Copycat Coco-Roons

Have you had Coco-Roons? They are a delicious, refined-sugar-free, raw coconut macaroon treat.  But they are pricey! They run about $8-$12 for a bag of 8 cookies.  So I decided to set out to make my own. And, in all humility, my copycat recipe is pretty darn close! I'd say the only difference is that mine tasted more fresh (because they were!). 

Coco-roons come in a variety of flavors: Brownie, Cacao Nib, Lemon Pie, Vanilla, Vanilla Maple, and Apple Pie. I will share the base recipe for these Copycat Coco-roons, and some ideas of how you can customize them to the flavor of your choice!

Pictured here are brownie and vanilla flavored Copycat Coco-Roons.  With just 6 ingredients and no baking involved, these whip up in a jiffy! They are also peanut, tree-nut, dairy, and wheat free!  Tell your MSPI and GF friends!

Copycat Coco-Roons

Makes 10-12

Ingredients:

1/2 cup coconut oil

3 tablespoons real maple syrup

1/2 cup coconut (or almond) flour

1 teaspoon vanilla extract

1/4 teaspoon sea salt

3/4 cup shredded unsweetened coconut

Directions:

1. Line a small cookie sheet with wax paper. 

2. Place the coconut oil in a medium, microwave-safe bowl. Microwave 10-20 seconds, just barely melting the oil so it can be stirred smooth.

3. Stir the maples syrup into the oil. Add the flour, vanilla, and salt. Stir in the shredded coconut. Batter will be thick.

4. Using a small cookie scoop, place rounded spoonfuls on the wax paper. Refrigerate to set. Store in an air-tight container. Refrigeration is optional. 

Optional Add-Ins:

• 3 tablespoons cocoa powder (cut back flour by 3 tablespoons)
• Lemon zest and lemon extract to taste
• Cacao-nibs
• Orange zest and orange extract to taste
• 1/2 teaspoon cinnamon and 3-4 tablespoons diced dried apples

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Protein & Fiber Rich Blueberry Bars

This summer FLEW by for our family and fall has sneaked up on me like a ninja in the night. I didn't do HALF of what I had planned to this summer, but one thing I did do was go blueberry picking-- twice! So, my freezer has an abundance of blueberries.  

So although blueberry season is over, I wanted to share this new-favorite recipe I developed that uses blueberries (fresh or frozen!) and is full of healthy redeeming value. You can feel good about your family indulging in these puppies!

I had to hide away two of these bars to photograph soon after I made them because they were disappearing so fast! They were yummy right out of the oven, but also once they cooled.  They have a buttery, whole-wheat and oatmeal crust, a sweet, lemony tofu-based filling, and are topped with blueberries and more buttery wheat and oatmeal goodness. 

The whole wheat, oatmeal and blueberries provide a significant amount of healthy fiber, and the tofu adds a shot of protein that make these bars not only yummy, but pretty darn healthy for a delectable dessert! 

This was my first experience using tofu in a dessert. I was a bit apprehensive. I didn't tell my family what was in these until they had tried them.  I was THRILLED that they turned out so well and were so enjoyed! Win-Win!!

I made these at night and quickly snapped a picture of them right out of the oven.  Although it's a bit dark, I'm glad I did. This pan was attacked soon after this photo was taken.

Protein and Fiber Rich Blueberry Bars

Makes 32 bars

Ingredients

Crust and Topping:

2 cups whole wheat flour

1/2 cup powdered sugar

1 cup oatmeal

1 cup salted sweet cream butter, softened

Lemon Tofu Filling:

24 oz firm tofu, drained

1 cup sugar

1 tablespoon vanilla extract

1/4 cup lemon juice

1 tablespoon lemon extract

Blueberry Layer:

4 cups fresh or frozen blueberries

1 cup sugar

1/4 cup lemon juice

3 tablespoons all-purpose flour

Directions

1. Preheat oven to 350. Line a 10"x15" baking dish with aluminum foil.  Two 8"x 8" or  9"x 9" square dishes will work. Coat lightly with cooking spray.

2. In large mixing bowl, whisk wheat flour, powdered sugar and oatmeal together. Cut in softened butter until well incorporated (I used my cookie-dough paddles for cutting in the butter).  Reserve 2 scant cups of this mixture in a separate dish, and press the rest of it into the prepared pans. 

3. Using the same mixing bowl (no need to clean out the crumbs), beat the tofu, sugar, vanilla, lemon juice and extract together. Mixture may seem chunky (no worries!).  Spread the tofu mixture evenly over the first layer.

4. Sprinkle sugar, lemon juice, and flour over the blueberries and mix gently. Spread the berries over the tofu layer. 

5. Sprinkle reserved crust mixture over the top of the blueberries.  Place in center of oven. Bake 50-55 minutes. Cool and cut into bars. Store in refrigerator. 

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No-Bake Cookies with Crio Bru

Have you tried Crio Bru? If you like chocolate--especially if you like rich, dark chocolate--you will LOVE Crio. I am a huge fan. I drink it several mornings a week.  Crio is a drink made from 100% roasted and ground cocoa beans, and it is brewed like coffee. I brew mine in a french press. My favorite way to drink it is iced with a pack of Truvia sweetener and a shot of creamer.  So delicious!

A beautiful feature of Crio grounds is that they can be re-used in baking.  And after making a few recipes with my used grounds, I never throw them away. They are too deliciously valuable!

I buy my Cri Bru on Amazon, and it is also available in many grocery and health-food stores. I am NOT being compensated for this recipe post--I'm just sharing a product I truly love with my many chocolate-loving readers!

After some questions on social media from readers, I am posting a link to the french press I use. I'm sure there are others that work well out there, but I can personally attest to the ease of use (and ease of cleaning!), as well as the effective brewing ability of this press: 

Now on to how to use the grounds to make your chocolate no-bake cookies over-the-top with rich yumminess!

Here are the used grounds. They should be damp, but not at all juicy. This recipe uses 1 cup of previously-brewed Crio grounds. If you brew daily, you'll have a cup in less than a week.  The grounds expand when they are brewed, so they accumulate pretty fast. I just scoop them into a bowl after each brew and keep them covered in the refrigerator. 

Place your cup of grounds into a food processor/blender. 

Pulse for about 1 minute total, scraping the sides a couple of times. The grounds will still be coarse,  but less rough than they started out.

Now make the chocolate candy base for your no-bake cookies by melting 1 stick of butter, 1 cup of sugar, and 1/3 cup of cocoa powder.  Once melted, stir in the processed Crio grounds.  Bring to a boil and boil hard while stirring for 2 full minutes. This breaks down the sugar so the cookies aren't gritty. Don't boil more than 4 minutes, though, as the sugar will start becoming too hard. 

Remove from heat, and stir in 1 cup peanut (or other nut) butter, and 1 teaspoon vanilla.

Stir in 2.5 cups of quick oats.  Similar recipes for no-bake cookies call for 3 cups of oats, but the Crio grounds add fiber and bulk, so these only call for 2.5 cups. 

Drop by heaping tablespoons onto wax paper. Refrigerate or freeze to set. 

I kept these in my freezer for a few days and LOVED grabbing one when I needed a little chocolate treat. My kids discovered them and they were gone shortly after. The chocolate flavor in these are SO incredible! And they have less sugar and more health benefits than most cookies, so you can feel good eating them and sharing them with your family!

Here's the recipe: 

No-Bake Cookies with Crio Bru

Makes 30 cookies

Ingredients:

1 cup previously brewed Crio Bru grounds

1/2 cup (1 stick) butter

1 cup sugar

1/3 cup cocoa powder

1 cup peanut (or other nut) butter

1 teaspoon vanilla

2 1/2 cups quick oats

Directions:

1. Place previously brewed Crio grounds in a food processor and pulse 1 minute, scraping sides 2 times.  Set aside.

2. In a medium saucepan, melt butter with sugar and cocoa powder, stirring until smooth. Add Crio grounds and bring to a rolling boil, stirring constantly. Boil 2 full minutes. Remove from heat.

3. Stir in peanut butter and vanilla until smooth. Stir in quick oats. Immediately drop by heaping tablespoon onto wax paper-lined baking sheets. Place in freezer of fridge to set. 

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Butterscotch Chocolate Chip Cookies

I have a friend with diabetes who is also going through chemotherapy right now. I wanted to bring here a dessert with dinner, but I wanted to keep the glycemic index low on whatever I brought.  Adding whole grains to your baking does just that. 

I try to cook with whole grains whenever I can, but so often it tends to dry out my baked goods unless I alter the recipe somehow. These cookies are 100% whole wheat, and they were SUPER moist. They have what I consider the ideal texture for a cookie: a little bit crisp on the bottom and edges, and dense and moist on the inside. The secret to having perfect cookies AND whole grain is PUDDING in the mix! 

Butterscotch pudding in cookies makes your house smell divine. My kids described it as a yummy, buttery smell ("Mom, what is that delicious smell??").  These cookies aren't overwhelmingly butterscotch-ey, but have a sweet, buttery taste that is definitely distinct from regular chocolate chip cookies. My family devoured them! And they were a hit with my friend I took them to, too.  Double win!

Butterscotch Chocolate Chip Cookies

Ingredients
1 cup butter, softened
3/4 cups brown sugar
2 eggs
2 small or 1 large package butterscotch instant pudding mix, dry
1 teaspoon vanilla
1 teaspoon baking soda
2 1/4 cups whole wheat or all-purpose flour
1.5 cups chocolate chips

Directions
1. Preheat oven to 350. Grease or line baking sheets with parchment/silicone mat.
2. Beat butter and sugar. Add eggs and beat well. Beat in pudding, vanilla and baking soda. Stir in flour, then chocolate chips.
3. Drop by rounded spoonfuls (I use a medium cookie scoop) 1 inch apart on baking sheets.
4. Bake 10-12 minutes, remove from oven and cool.

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Chocolate Peanut Butter Truffle Brownies

These are what I like to refer to as a "sometimes" food with my kids. SOMETIMES I need something sweet. SOMETIMES I need chocolate. SOMETIMES I feel entitled to cheesecake, peanut butter, brownies, and a big glass of milk. Last weekend was a "sometimes." We went on a family backpacking trip for spring break. It was 3 days of seeing God's beautiful grandeur up close. But backpacking food is neither beautiful nor grand. It is edible and sustaining. 

So after we cleaned up and showered and rested for a day (and ate at Five Guys), I made these babies. They are perfect chewy brownies with a fluffy, peanut butter and chocolate cheesecake-ish truffle center, topped off with a drizzle of rich chocolate glaze. 

I ate mine slowly and deliberately, savoring each bite. Then the next day I ate another the same way. 

Chocolate Peanut Butter Truffle Brownies
Makes 16

Brownie Layer:
1 1/4  cup semisweet chocolate chips
1/2 cup butter
3/4 cup packed brown sugar
2 large eggs
3/4 cup all-purpose or whole wheat flour
1/2 teaspoon baking powder

Truffle Filling:
1 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
8 oz cream cheese, softened
2 tablespoons light corn syrup
1 teaspoon vanilla extract

Glaze:
1/4 cup semisweet chocolate chips
1 teaspoon coconut oil

Directions:
1. Heat oven to 350. Grease a square baking pan (9x9" or 8x8")
2. Make brownie layer by melting chocolate chips and butter (don't boil). Set aside. Beat brown sugar and eggs. Add chocolate mixture a little at a time, beating well until completely mixed. Stir in flour and baking powder. Spread in prepared pan. Bake 30-35 minutes. Cool completely.
3. Make truffle filling by melting chocolate chips over low heat. Remove from heat and stir in peanut butter. Beat cream cheese in a separate bowl until smooth. Gradually beat in chocolate-peanut butter mixture. Beat in corn syrup and vanilla until smooth and fluffy. Spread over cooled brownies. Place in refrigerator while preparing glaze.
4. Prepare glaze by melting chocolate chips and coconut oil, stirring until smooth. Spoon mixture into a plastic storage bag. Use scissors to snip a small hole in one bottom corner of the bag. Drizzle chocolate over the filling. Refrigerate at least 1 hour before cutting into bars to serve. Makes 16.

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Chocolate Avocado Brownies

I bought avocados last week to make some guacamole for taco night. Well, taco night came and went, and my avocados were still sitting in the fruit basket. I forgot to use them, and they were ready to be used. 

Meanwhile, my family was hankering for me to make a treat. I'd taken a break from treat-making since the new year, and they were starting to forage (eating chocolate chips right out of the bag, melting marshmallows on crakers, etc).  So I tried to find a brownie recipe that called for avocado. Sound crazy? I thought there HAD to be one. I made a chocolate mousse with avocados as the base a few years ago from the Deceptively Delicious cookbook that was incredible. Surely someone had incorporated avocado into brownies. 

Well, my search didn't turn up much in the way of brownies. I found some chocolate puddings and cupcakes, and some layer-bars. But I was hoping for brownies. So I decided to give it a go myself.  And I'm so glad I did! I made brownies (using avocado!) that have what I consider to be the perfect brownie consistency: slightly crispy on the outside; dense, moist and chewy on the inside (but not under-cooked). These were a crowd-pleaser AND a mommy-pleaser! My kids were getting all kinds of hidden nutrients as they gobbled them up!

Here's the recipe: 

Chocolate Avocado Brownies

Makes 24 

Ingredients:

1 1/4 cup avocado puree (about 3 medium avocados)

3/4 cup cocoa powder

2 eggs

1 stick butter, melted

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla

2 cups flour (I used whole wheat!)

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups chocolate chips (I used semi-sweet, but milk is fine if you prefer sweeter)

Directions:

1. Preheat oven to 400°. Prepare a 9"x13" baking dish with cooking spray.

2. In a medium mixing bowl, beat avocado puree with cocoa powder. Add eggs and beat at medium speed just until mixed. If you are using a stand mixer, use the paddle/cookie dough attachment from this point on. 

3. Mix melted butter with white sugar and add to avocado mixture. Mix in brown sugar and vanilla.

4. In a separate bowl, whisk together flour, baking soda and salt. Add to wet mixture and stir well. Stir in 1 cup of chocolate chips. 

5. Spread evenly in prepared dish. Sprinkle remaining 1/2 cup of chocolate chips on top. 

6. Bake 20 minutes. Serve warm or cooled. Perfect with a scoop of vanilla ice cream!

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Lemon Chess Squares

Chess Squares. Have you ever heard of them? They are a sinfully delicious bar based on the Southern-originating Chess Pie. My mom always makes them at Christmastime, and I have carried on the tradition with my family.

This year, however, I changed them up a bit. Not because they needed changing. They are completely wonderful without any change. But when all my family were putting in their requests for Christmas treats, my husband requested lemon bars. I don't care for lemon bars. I don't hate them, but they are typically too sweet and gelatinous (using that word will turn anyone off of them, huh?) for my taste. So I asked if a lemon cookie would suffice. He said "Sure, just something sweet and lemony."

Well, it was Christmas Eve and I had two goodies on our grand list of Christmas treats that I still needed to make: Chess Squares and Lemon Cookies. I was sick of being in the kitchen, so I decided to give the Chess Squares a lemon makeover. 

The result became a new family favorite instantly! These have plenty of lemon flavor, without the overwhelming sweetness of a traditional lemon bar. I have one son who despises cheesecake and can usually taste the smallest bit of cream cheese in anything I make, but even he loved these. I really think anyone who likes lemon will LOVE these bars. And they are extremely quick and easy to make!

Lemon Chess Squares

Makes 24 bars

Ingredients:

1 box yellow cake mix (I prefer Duncan Hines)

1 stick butter, melted

4 eggs (divided)

3 1/2 teaspoons pure lemon extract (divided)

1 brick (8oz) cream cheese

2 1/3 cups powdered sugar

Directions:

1. Pre-heat oven to 350°.

2. Mix cake mix, melted butter, one egg and 2 teaspoons lemon extract until it holds together well. Press in a greased 9x13 baking dish. This is crust.

3. Beat cream cheese and powdered sugar. Add remaining 3 eggs, one at a time, beating well after each egg.  Beat in 1 1/2 teaspoons lemon extract. Pour mixture over crust.
4. Bake in top-half of oven 40 minutes, or until set and light brown on edges. Cool completely before cutting into squares.

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