I absolutely love whipping up foods that can be taken on-the-go for breakfast or as a snack! We all lead busy lives and some mornings you choose an extra 20 minutes in bed over having breakfast before you leave! But why not have the best of both world and prepare yourself with a batch of nutritious muffins that you can grab and go!
These go perfectly with Greek yoghurt!
1 large sweet potato or 2 small ones
2 small bananas, mashed
1 tsp vanilla essence
1 tsp pumpkin spice (or a mix of cinnamon, nutmeg & ginger)
1 egg (or flax seed egg)
1 tbsp flax seed
1 cup wholemeal flour
1/2 cup oats
1 tsp baking powder
Chopped walnuts to decorate (optional)
METHOD (makes 6)
Bake your sweet potato in the oven for around 40 mins until completely cooked and nice and soft. Remove the skin. Mash the sweet potato in a bowl and add the banana, egg, vanilla, baking powder and flax seed. Mix well until combined then add the spices and the flour and oats. Once combined, distribute the mix in to 6 cupcakes cases and bake in the oven for 15 mins – Enjoy!
I am so excited about this recipe! Carrot cake is such a classic and I love all the spices you can add to it to make it even more delicious. I used a mix of ginger, cinnamon and nutmeg to really enhance the flavour of this recipe and topped it with a creamy vanilla icing.
- 1 medium carrot, grated
- 2 medium ripe bananas, mashed
- 2 eggs (can use flax seed to make it vegan)
- 1/2 cup soy milk
- 1/3 cup ground almonds
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 1/4 cup wholemeal bread flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/3 cup desiccated coconut
- 1/2 cup chopped walnuts (optional)
- Preheat the oven to 180 degrees celsius and line a 1lb loaf tin with either baking paper or coconut oil to grease it. You can also buy silicon tins that work really well too!
- In a bowl, mash the banana, whisk the eggs, and add the milk, maple syrup and vanilla. Then add the cinnamon, ginger, salt and nutmeg.
- Add the flour, ground almonds, desiccated coconut and baking powder to the bowl and mix until combined. Fold in the grated carrot. If you’re using chopped walnuts, add those too!
- Pour the mixture into the prepared tin and bake for 30-40 minutes until knife comes out clean.
- 2 cups of icing sugar
- 1 tsp vanilla extract
- Mix the icing sugar and vanilla extract in a bowl, and gradually add water until you achieve your desired consistency.
- Ice the bread once the bread is completely cool and top with a dusting of cinnamon (optional)
I am back with a new recipe! Popularised by the American culture – ‘peanut butter jelly’ seems to be a hit with everyone as you guys were so keen for this recipe! These muffins are totally divine as well as being a good source of protein, healthy fats and vitamins. Yes, they are a sweet treat but they are low in sugar and provide nutritional value!
Ingredients (makes 6-8 muffins)
- 2 cups of self-raising wholemeal flour
- 1/3 of a cup of coconut sugar
- 1 scoop of ThatProtein peanut butter protein
- 1 large mashed banana
- 1 teaspoon of vanilla essence
- 2 medium eggs (or flax seed eggs for vegan option)
- 1 1/4 cups of cashew milk
- 1/2 a cup of ground almonds
- A jar of smooth Whole Earth peanut butter – (you won’t need the whole jar- I usually use Meridian peanut butter but I have found for this recipe that whole heart spreads better!)
- 1/4 cup of crushed walnuts plus extra for decoration.
- My homemade chia seed jam (note- this is for the filling- you can also make this recipe without the jammy middle) or substitute supermarket purchased jam.
- 1 teaspoon of baking powder.
- Preheat the oven to 180 degrees celsius and prepare a cupcake baking 6 lined with 6 paper muffins cases.
- In a bowl, combine all the dry ingredients. This includes the flour, sugar, ground almonds, protein powder and baking powder.
- In a separate bowl, beat the eggs and mash the banana and combine with the vanilla essence, and cashew milk. Gradually add this to the dry ingredients, mixing well with a wooden spoon.
- Stir in 2 tablespoons of the Whole Earth peanut butter then mix in the crushed walnuts.
- Spoon a tablespoon of mixture into each prepared muffin case, then add a heaped teaspoon of jam on top. Then top up the muffin case with more cake mixture. This will give you your jammy filling!
- Bake in the oven for approx 18 minutes (until knife comes out clean) and allow to cool completely before topping your muffins.
- Using the Whole Earth peanut butter, spread on top of the muffins and sprinkle with a few walnuts.
- You can keep these muffins chilled in the fridge in a sealed container for 5 days.
You may also enjoy my banana and peanut butter protein bread!
Follow me on instagram to see me post recipes daily!
Hey guys! I have been saying on my instagram recently that I will be making a conscious effort to share my recipes more often here on SHK with you… So here I am- back with another delicious recipe. Today I will be sharing a ‘sweet treat’ recipe with you but I will be uploading more of my savoury recipes soon, so make sure you are subscribed to my website to be the first to know when I do new posts!
So for now, I am sharing with you my ‘chunky monkey cacao & banana muffins’. They are refined sugar free, only using natural ingredients that will provide you with nutritional value. I have used two types of flour for this recipe: wholemeal self raising flour and wholemeal spelt flour. I used two types because combined I like the consistency and texture of the bake they achieve however, you may prefer to use one or the other (you may not have both). Spelt flour will give you a ‘crispier’ finish on the outside of the muffins. I have also used cacao powder and cacao nibs to achieve a rich chocolate taste whilst ensuring these muffins are packed with antioxidants! You can read all about the health benefits of cacao here.
Ingredients (makes 12)
- 1 cup of self raising wholemeal flour
- 1/2 cup of ground almonds
- 2 tablespoons of coconut sugar
- 1/4 cup of natural sweetener stevia
- 1/2 cup apple sauce/puree
- 1/4 cup of raw cacao powder
- 1/4 of raw cacao nibs
- 1 tablespoon of coconut oil (melted)
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- 1 1/3 cup of almond milk
- 2 medium sized bananas
- 1 egg (may also use a flax seed egg if vegan)
- 2 scoops of chocolate protein powder
- Preheat the oven to 180 degrees celsius and prepare 12 muffin cases.
- In a bowl, mix the flour, ground almonds, coconut sugar, stevia, cacao powder, chocolate protein powder and baking powder.
- In a separate bowl, mash 1 1/2 of the 2 bananas and mix with the coconut oil (melted), soy milk, vanilla extract, apple puree and the egg. (If using a flax egg then prepare one tablespoon of flaxseeds with 3 tablespoons of water and let it set for 2-3 minutes before adding to the mix).
- Gradually add the wet ingredients mixture to the dry mixture bowl, stirring gently. You want the mixture to be chunky so using a wooden spoon to mix will be fine.
- Once the mixture in combined (may be slightly lumpy), fold in the cacao nibs.
- Pour the mixture evenly into the prepared muffin cases. Use the leftover half banana to slice into coins and top each muffins with a banana coin (as shown in pictures). Bake the muffins for 20 minutes.
- Allow to cool once baked and enjoy warm or cold! To keep you muffins fresh, store in a sealed container in the fridge and they will last for 4-5 days.
You can see more of my healthy muffin bakes over on my recipes page. Remember to follow my instagram to stay up-to-date with my healthy and well balanced way of eating!
Hello healthy food lovers! It has been a while since I upload a new recipe and I am back with a rather delicious one… I love packing in fruity flavours to my cakes to add as much nutritional value to them as possible. This healthy (and vegan) blueberry and lemon cake was seriously popular with my friends and family so I just had to share it with you guys!
I used a mix of whole wheat self raising flour, wholemeal spelt flour and coconut flour- adding absolutely no sugar to this recipe! I used 2 tablespoons of flaxseed as they are a great source of essential fatty acids. I also packed this vegan cake with deliciously juicy blueberries because as well as being an antioxidant for the body, they help protect our brains from oxidative stress. Furthermore, they have been suggested to help reduce the effects of memory loss as we get older. Follow the link below for more information regarding the benefits blueberries can have on our brains: http://pubs.acs.org/doi/abs/10.1021/jf9029332
I have always loved blueberry and lemon together as I think the flavours compliment each other so beautifully.
I used two lemons for this recipe as it provides quite a few health benefits…
- Lemons are rich in vitamin C and other antioxidants
- They support a healthy functioning immune system
- They are great for skin health
- They’re also a source of potassium and can help lower blood pressure levels
I added my chia seed jam to this recipe as it just adds that little bit more nutrition to it- more fruits and more ‘heart friendly’ ingredients!
- 1 cup of wholemeal self-raising flour
- 1 cup of wholemeal spelt flour
- 1/2 cup of coconut flour
- 2 flaxseed eggs ( 1 tablespoon of flaxseed to 3 tablespoons of water)
- 2 cups of almond milk (or plant based milk of your choice)
- 1 tablespoon of coconut oil (extra for greasing cake tin)
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of bicarbonate soda
- 1 teaspoon of vanilla essence
- 2 tablespoons of agave nectar
- 2 tablespoons of chia seed jam
- 1 lemons (for zest and juice)
- 1 cup of blueberries (I used fresh for this recipe but you can also use frozen)
- Preheat the oven to 180 degrees celcuis and line a cake tins with coconut oil
- In a bowl, mix the flours and and baking soda.
- Prepare the flaxseed eggs in a small separate bowl, mixing one tablespoon of flaxseed with 3 tablespoons of water (times 2). Leave to one side.
- In a separate bowl, combine the coconut oil (melted), almond milk, apple cider vinegar and vanilla extract and agave nectar and gradually add to the dry ingredients.
- Then mix in the flaxseed eggs.
- Grate the zest of 1 or 2 lemons (depending on zesty you want the flavour to be- I used 2!) and add to the mixture. Fold in the lemon zest and add the blueberries. Then squeeze in about 1/3 of a cup of fresh lemon juice and stir in the chia seed jam. Once the mixture is well combined, pour the mixture into one of the prepared cake tin.
- Bake in the oven for approximately 25 minutes and allow to cool completely before icing.
For the icing (optional)
To add more of a sweetness to your cake, you can add an iced lemon glaze that will finish it off nicely- mix together-
- 2 cups of powdered sugar
- 2 tablespoons of lemon juice
- 1 tablespoon of water (may add more depending on the consistency you want)
You can keep this cake fresh by refrigerating it in a container for up to 5 days.
You can also check out my blueberry and vanilla vegan cake and stay up to date with more of my delicious plant based recipes via my instagram.
Enjoy! SHK x