Banana Breakfast Muffins

Hey guys! I know I’ve been nonexistent for a few months but I’m back with the plan to blog every week from now through summer – we’ll see how that goes! You can sign up to email notifications to make sure you never miss a post!! Thought i’d kick this month off with some yummy muffins for all…

If you’re looking for an afternoon pick me up or something to treat yourself with after a tough workout these vegan, banana and dark chocolate muffins are just the thing.

Makes 12      Cooking time 25 minutes       Vegan

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Ingredients

  • 3 bananas
  • ½ cup of plant milk of your choice (almond is my go to)
  • 1 tsp vanilla extract
  • 1 cup of sugar
  • 2 cups of flour
  • 1 tsp of baking powder
  • ½ tsp of cinnamon
  • ¼ tsp of salt
  • 70 grams of dark chocolate

For decoration

  • Thick peanut butter
  • Cacao chips

Method

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  1. Pre heat the oven to 180’ c
  2. In a large bowl mix all the dry ingredients together: flour, sugar, baking powder, salt and cinnamon
  3. In a medium bowl mash up the bananas and mix together with the plant milk and vanilla extract
  4. Fold the wet ingredients into the dry
  5. Add the crushed dark chocolate and mix them into the batter
  6. Fill up the cake cases and cook for 22-26 minutes
  7. Allow the muffins to cool and top with a teaspoon of peanut butter and a sprinkle of cacao chips

I have calculated the macros below for you all – the breakdown of protein, carbohydrate and fat per muffin! If any of you give this recipe a try let me know what you think in the comments!

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Macros per Muffin:

Calories: 172 calories

Protein: 2.5 grams

Fat: 6 grams

Carbohydrate: 27 grams

Thanks for reading! Peace out guys!

Spooky Banana’s

Happy Halloween! This week obviously had to be halloween themed and I was torn between pumpkin carving or a halloween bake. I went for the halloween bake. It’s a very quick and easy recipe that anyone can do and they are also super cute! Here are my spooky banana ghosts…

What you will need:

Bananas

White chocolate

Chocolate chips

That is basically it!

 

  1. Cut the bananas in half. I only used four bananas to make enough for everyone in my family but you can use more if your having a halloween party or a small gathering.
  2. Place the bananas on a baking tray with grease-proof paper and place in the freezer for two hours.
  3. Once the two hours is up, melt the white chocolate in a bowl over a pan with boiling water.
  4. Dunk each banana half in the white chocolate ensuring they are fully covered. To make this easier you can place lollipop sticks into the bottoms of the bananas before freezing. I didn’t do this and just embraced getting messy using my hands to dunk them!
  5. Place the chocolate chips as eyes onto the bananas, make sure you do this quickly because the chocolate will harden onto the frozen banana quickly.
  6. Store them in the freezer until you’re ready to serve!IMG_0207
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I hope you guys give these a go as they are super easy and super yummy! Thanks for reading!

Peace out guys x

Lemon Blackberry Cupcakes

You know what the lack of excitement in my life means? More baking!!

I must confess I stole this recipe off of @thetravelingtolmans on Instagram and wow oh wow am I impressed by how these turned out! They are a lemon cupcake with a lemon cream filling and blackberry jam icing.  I converted their recipe from cups to grams and filled the cupcake cases fully and made around 15 cupcakes. However, if you wanted smaller cupcakes you could probably fill around 24 cupcake cases. I have also calculated and provided the macros for these cupcakes below!

This recipe makes 12-15 large cupcakes

Ingredients

For the batter…

Flour – 360 g

White Sugar – 150 g

Brown Sugar – 100 g

Baking Powder – 2 tsp

Softened Butter – 150 g

Large egg – X2

Milk – 120 ml

Greek Yogurt – 165 g

Zested Lemon – X3

Fresh Lemon Juice – 120 ml

Vanilla Extract – 2 tsp

For the filling…

Heavy Whipping Cream

Lemon Curd

(The recipe I followed didn’t specify how much but I made up 300 ml of whipping cream with 2 table spoons of lemon curd and only used half of it)

For the icing…

Icing Sugar – 400 g

Softened Butter – 200 g

Blackberry Jam – 110 g

Vanilla Extract – 1 tsp

 

Method

  1. Preheat the oven to 180’c and line a cupcake tray with cupcake cases
  2. Add the flour, white sugar, brown sugar and baking powder into a bowl and mix it together
  3. Add the softened butter and cream it together before adding both eggs and the milk and mixing completely
  4. Add the greek yogurt followed by the lemon zest and fresh lemon juice
  5. Finally mix in the vanilla extract and divide evenly into the cupcake cases
  6. Bake for 12-15 minutes
  7. For the filling whip the whipping cream until thick and add lemon curd a spoon-full at a time until your liking
  8. Once the cupcakes are baked and have fully cooled scoop out the middle of each one and fill with the lemon cream (at this stage you ca place in the fridge while you make the icing)
  9. For the icing cream together the icing sugar and butter and then add the jam and vanilla extract
  10. Finally pipe the icing onto the top of the cakes and top with a fresh blackberry (the jam I used had bits in it so made piping rather tricky as it kept blocking the nozzle, i suggest using a jam without bits to stop this from happening but if you guys have any tips share below in the comments)

 

Macros 

Total per cake

Calories: 681 kcal

Carbohydrate: 71.96 g

Protein: 17.31 g

Fat: 27 g

 

I hope you guys give this recipe a go because the cakes are amazing! Let me know what you think in the comments.

Peace out guys x

 

 

 

 

 

Cocoa-Nana Bread

Hey guys! Another food post is coming your way! I decided to do something a little different with this recipe by including the macros (carbohydrate, protein and fat contents) and energy contents per portion. A lot of recipes you find online or even in cook books don’t include these so I thought would be helpful for anyone into fitness or who is tracking macros.

This recipe is vegan and provides 8 servings!

Ingredients:

Spelt Flour – 310 grams

Cocoa Powder – 30 grams

Baking Powder – 2 teaspoons

Ground Cinnamon – 1 teaspoon

Maple Syrup – 180 ml

Unsweetened Vanilla Almond Milk – 125 ml

Coconut Oil – 80 ml (normal oil can be used if you’re not a fan of coconut)

Mashed Ripe Banana – x3

Vanilla Extract – 1 teaspoon

Hot Water – 2 tablespoons

 

Method:

  1. Pre-heat the oven to 180’c and line a loaf tin with baking paper let the paper hang the over the sides of the tin for easy removal
  2. Whisk together the flour, cocoa powder, cinnamon and baking powder in a bowl
  3. Create a well in the middle and add the maple syrup, almond milk, oil, water and vanilla extract into the well
  4. Stir in the mashed banana and pour the mixture into the tin
  5. Bake for 45 minutes

 

Nutrition:

per slice / 1/8 of the cake

344 calories

56.63 grams of carbohydrate

6.12 grams of protein

11.24 grams of fat

Thanks for reading! Let me know in the comments what you though of this recipe as I’m planning on doing lots of more these types of posts!

Peace out guys x

 

Cookie Monster

Time for another food post!

I’ve had this recipe for a few years now on how to make chocolate chip cookies. It’s the perfect recipe for big, warm, gooey cookies and i think everyone should give it a go because they are the best!

To begin with you’re going to need 250 grams of all purpose flower, 2 grams of baking powder, 170 grams of unsalted butter (softened), a whole lot of sugar; 220 grams of packed brown and 100 grams of white, 15ml (around a table spoon) of vanilla extract, 1 egg and 1 egg yolk.

Start by preheating the oven to 165’c and line a baking tray (or 2 if you can) with greece proof paper.

Take a big bowl and sift in the flower and baking powder, set this aside as you’ll need it later.

In a separate bowl mix together the softened butter, brown sugar and white sugar thoroughly. Then beat in the egg and egg yolk until you have a light, creamy mix!

Add the wet mix to the flower and ix it altogether, it should look something like cookie dough. Once it does chuck in as many chocolate chips as you’d like and mix them in using a wooden spoon.

Now you’ve got your dough, it’s ready to go in the oven. I recommend placing 3-4 dollops of dough on a baking tray at a time to ensure they have enough room to flatten out without touching each other or the sides. However, if you’re not bothered by this then there is no need. When i made the cookies for this post it meant doing to rounds of cooking with 11 cookies.

Place the cookies in the oven for between 15-17 minutes, 15 minutes is usually enough for me but it depends on your oven. Once they are ready to come out, let them sit as the tops will still be soft to touch. After around 5-7 minutes you can transfer them to a plate or chopping board (somewhere flat) to fully cool down and then place the second batch in the oven.

And there you have it! Big, warm, gooey cookies! Let me know in the comments how yours turn out and if you decide to put anything other than chocolate chips in them!!