Paleo Protein Muffins Recipe: 1 1/2 cup of almond flour 1/2 tsp of baking powder 1 tsp of baking soda 2 tbsp of flax meal 1-2 scoop of Nutiva Chocolate Hemp Protein powder 1/3 cup of coconut oil 4 pitted dates 2 eggs 1/2 cup […]
Date and Oatmeal Energy Bites Recipe
- about 5-6 pitted dates
- 3/4 cup of oats
- 1/4 cup of coconut flour
- 1/2 cup of coconut oil
- 1/4 cup of flax meal
- 2 tbsp of sunflower seed butter
Add all ingredients to a food processor and pulse until it forms a doughy consistency. Roll mixture into small balls onto a baking sheet. Let them harden in the fridge for about 15-20 min.
This is a such a simple recipe that I whipped up! What a great way to add some veggies in your day. Zucchini tends to have a high water content so 2 zucchinis will do. They actually make the muffins taste super soft and moist. So, whip these guys up on a rainy morning (like today) and I promise you’ll love them as much as I do.
Paleo Carrot and Zucchini Muffins Recipe
1 1/2 cups of almond flour
1 tsp of baking soda
1 tsp of baking powder
3 carrots (peeled and shredded)
2 zucchinis (shredded)
1 tbsp of vanilla extract
4 tbsp of ghee
1/3 cup of coconut sugar
Mix the alone flour, baking soda, and baking powder together. In a separate bowl, mix shredded carrots, shredded zucchini, vanilla, ghee, coconut sugar and egg. Combine all ingredients into one bowl and pour into greased muffin tin. Bake at 300 for about 35 min.
So with all the hype on protein bars, brownies, cookies, etc that are out there, I decided to make my own that is not filled with added ingredients, processed chemicals, or tons of sugar. Don’t get me wrong I do love brands like Rx Bars and Macro Bars, but they aren’t very high in protein and packed with a lot of carbs. Here is a recipe I came out with one night when I was craving something sweet but also wanted a post workout snack! Hope you like it!
Recipe for Protein Brownies:
1/4 cup of coconut flour
1/3 cup of carob powder
1 teaspoon of baking soda
2 scoops of Nutiva plant based chocolate protein powder or any protein of your choice
2 ounces of dark chocolate melted
3 tablespoons of coconut oil
1/3 cup of almond butter
3 tablespoons of organic maple syrup
1 teaspoon of vanilla
Preheat oven 350 degrees. Start melting chocolate in a pan and mix in Carob powder till it dissolves. Add in coconut oil, almond butter, and vanilla and set aside. Start mixing the dry ingredients together. Once chocolate mixture is cool, beat in the eggs and combine all of this with the dry ingredients. Place on a 9×9 inch pan lined with parchment paper and bake for about 15- 20 minutes. Drizzle the top with extra almond butter ( optional). These brownies can be stored in a container in the fridge for one week.
I love anything lemon and ginger flavored. Hence why I paired the two for this soft and yummy loaf. It’s made with almond flour so it is definitely great for my gluten free peeps. Check the recipe out below and enjoy 🙂 Gluten-Free Gingerbread […]