Those who know me, know I love tinkering around in the kitchen.
The other day I made mention of how I couldn’t be any further from handy.
I’m instead “handy” in the kitchen.
I use a recipe as a guide, tinker around with the ingredients, add/substitute in my own …
…and, well, sometimes we have a hit and sometimes not.
I’ve actually been doing this for the last few decades.
And it all started when my parents friends were coming over for dinner and dessert.
I was probably 12 or 13.
Luckily my mom is a fantastic cook and prepared dinner. For whatever reason, though, she allowed me to handle “dessert.” Glad she gave me that freedom, but unfortunately for my parents and their friends, it didn’t pan out so well.
Let’s just say the “oatmeal pie” I made will not be winning any awards.
Not as familiar with ingredients as I am now, I tried to make something healthy — oatmeal. Mixed in some brown sugar, added it to a pie tin and baked it.
I was so proud of that “dessert” … until I served it. It tasted like, well, like plain oatmeal baked in an oven. Definitely wouldn’t suggest serving it any time soon.
And no joke, we still laugh about it (and at me) to this day. I’ve fortunately grown and honed my cooking skills since then so you can trust this recipe (and others we’ll be posting).
Which brings me to this next recipe that we ATE UP way too fast.
I started with a recipe I saw on my friends site – Healthy Aperture (which is a great site for food ideas by the way). But then I tweaked and tinkered and tweaked some more, making it my own.
This is great for breakfast when paired with some protein, for a snack … or just for a little treat. And it takes literally 5 minutes to prepare.
Coconut Almond Butter Muffins
1/2 cup almond butter (or you could try sunflower butter if you have a nut allergy)
1 ripe medium/large banana
2 whole eggs
1/4 cup honey
1/2 cup coconut flour
1 tsp. vanilla extract
1/2 tsp. baking soda
1/2 cup unsweetened applesauce
Preheat oven to 350
Mix all ingredients in a blender. Blend until well combined.
Add to prepared muffin tins (we sprayed with non stick spray).
Bake for approximately 20 minutes or until toothpick comes out clean.
These. Were. Awesome!! The ONLY problem with them … is they’re too easy to OVER eat!
This makes about 9 muffins.
Each muffin is around 173 calories, 19 g carbs, 9 g fiber, 4 g protein and 10 g fat.
Next time I’d add in 2 scoops of unflavored protein powder, bringing the protein up to around 10 g per muffin.
And that, my friends, is how you eat your medicine!
Give it a try and let us know what you think.
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