Alright so to speak truthfully and if you follow me on Instagram, you know I enjoy a daily almond butter (open faced) sandwich. Well last night (at 10pm) I was out of my Ezekiel bread and had nothing to spread my almond butter on, CRISIS! What I did have was 2 ripe bananas and I decided to whip up a quick batch of cookies. Because I ran out of space on my baking sheet, I took the leftover batter and made mini muffins.

Since they came out really, really good, here I am sharing the recipe with all you fit foodies. These cookies or muffins are low glycemic, sugar free, and full of nutrients.

Here is what you’ll need for your nutritious banana chocolate chip cookies:

DRY INGREDIENTS:
1 cup sprouted wheat flour (whole wheat or all purpose gluten free works as well)
1/4 cup ground flax
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup chocolate chips (I use Enjoy Life mini chips)
Pinch of Himalayan Pink Salt

WET INGREDIENTS:
2 medium sized ripe bananas
2 tbsp milk of choice
1 1/2 tbsp coconut oil
1 egg
1/2 tsp vanilla extract

PREPARATION

Preheat your oven to 350 degress.

Mix all of your dry ingredients together and set aside. In a separate bowl, mash your ripe bananas until most of the lumps are gone. *Ripe bananas are IMPORTANT as this is a sugar free recipe and all the sugar will come from the bananas.*

Next, melt the coconut oil over a double boiler or microwave and whisk into the mashed banana. Add the egg, mix in the vanilla, and lastly the milk.

Once the wet ingredients are combined, add the dry ingredients into the wet ingredients in thirds. Try not to over mix the batter as this can lead to dense cookies! If the batter seems too dry, feel free to add in a few more splashes of milk. Fold the chocolate chips into the batter.

Bake for 10-12 minutes for super moist cookies or mini muffins!

Nutrition Facts
15 Cookies
Amount Per Serving
Calories 92
Total Fat 4g
Saturated Fat 2.3 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.3 g
Total Carbohydrate 12g
Dietary Fiber 2g
Sugars 4g
Protein 2g

The post Banana Chocolate Chip Cookies – Healthy Cookie Recipe appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

RECIPE TIME! I adore muffins and who can blame me. They’re perfectly portioned and can be anything you want. So what I wanted was cinnamon peanut butter banana muffins. Reminiscent of the sandwiches I used to eat before I swore off bread (wheat) full time. They’re moist, delicious, and I could eat the whole tray but Kozak usually beats me to it. He’s my form of portion control. Y’all try them out and let me know what you think. No refined sugars and kiddo friendly!

Cinnamon Peanut Butter Banana Muffins

1 cup brown rice flour
1 tsp baking soda
½ tsp ground cinnamon
1 ripe mashed banana
¼ cup unsweetened apple sauce
1/8 cup milk (almond, coconut, skim)
1/8 cup pure maple syrup or honey
1 egg white (3 tbsps)
Natural peanut butter
Thin slices of banana, about half a banana

In a bowl, combine the 3 dry ingredients and whisk until well mixed. In a separate bowl, mash a ripe banana and add all of the wet ingredients mixing until combined. Next, fold the wet ingredients into the dry until a batter is formed. Grease a muffin tin with coconut oil or spray with a non-stick cooking spray and fill the tin about ¼ of the way full. Add a ½ teaspoon of peanut butter to the middle of the batter and cover with additional batter. Add a thin slice of banana right into the batter.

Bake at 350 degrees for 15 minutes or until your muffins pass the toothpick test.

9 Servings

Amount Per Serving

Calories              110.0

Total Fat             2.4 g

Saturated Fat   0.5 g

Polyunsaturated Fat     0.2 g

Monounsaturated Fat 0.2 g

Cholesterol       0.0 mg

Sodium               168.1 mg

Potassium         113.3 mg

Total Carbohydrate       20.1 g

Dietary Fiber    1.5 g

Sugars 5.1 g

Protein               2.5 g

The post Cinnamon Peanut Butter Banana Muffins appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.

Ingredients:
2 small ripe bananas (mashed)
1 C. Almond Flour
2 33 gm scoops chocolate protein powder
1 ½ tsp baking powder
1 tbsp cacao
1 tbsp coconut oil
2 tbsp almond milk (unsweetened)
1 egg
Non stick cooking spray
Optional Garnish: unsweetened shredded coconut

Have two bowls available for mixing the dry and wet ingredients separately.
Dry ingredients: Combine almond flour and chocolate protein powder until well blended. Mix in the baking powder and cacao, set the bowl aside.
Wet ingredients: Mash 2 small bananas into a puree. Once the bananas are pureed, whisk in 1 egg, almond milk, and the melted coconut oil.
Slowly stir in the dry ingredients into the wet ingredients, mixing it into a thick brownie batter. If the batter is too dry, a little extra milk may be necessary.
Once combined, pour your brownie mix into an 8 x 8 baking dish that’s been sprayed with non-stick cooking spray.
Optional: garnish the brownies unsweetened shredded coconut
Bake at 350 degrees for 20-25 minutes.

This recipe makes 16 individual servings. Nutritional information is for 1 serving.
Calories 75.9
Total Fat 4.4 g
Saturated Fat 1.2 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 2.0 g
Total Carbohydrate 5.3 g
Dietary Fiber 1.1 g
Sugars 2.3 g
Protein 4.3 g

Try the protein powder that Claudia uses for her protein recipes:

The post Chocolate Coconut Protein Brownies – Healthy Gluten Free Desserts – Low Carb Dessert Recipes appeared first on HASfit - Free Full Length Workout Videos and Fitness Programs.