Tasty Tuesday: Cinnamon Muffin Recipe

Thank you to “The Staten Island Family” for today’s recipe.  These yummy muffins are only TWO points on the Weight Watchers (WW) program.  You are definitely going to want to give them a try.  I’m still working on a gluten free version.  I need to find a Kodiak-like mix which is gluten free.  If anyone knows of one, please let me know!

Despite the newest health struggle and the restriction AGAIN to more things, I am trying to stick with my points.  My goal is to get back to Weight Watchers soon (maybe by mid-June).

Ingredients

• 2 cups Kodiak Cakes Power Cakes Protein packed whole grain buttermilk flapjack and waffle mix 19 Points
• ¹⁄₄ tsp table salt 0 Points
• ¹⁄₂ tsp baking powder 0 Points
• 2 tsp ground cinnamon 0 Points
• ¹⁄₄  cup Sugar-free syrup, maple flavor 1 Point
• 3 eggs 0 Points
• 1 cup plain unsweetened almond milk 1 Points
• 1 tsp vanilla extract 0 Points
• 5 sprays Cooking spray 0 Points

Directions 

1. Preheat oven to 350 
2. In a large bowl, mix together all the ingredients.
3. Spray muffin tin with cooking spray.
4. Pour batter evenly into the 12 muffin cup tins
5. Bake for 17 minutes.

Once they are all done, you can freeze them individually for a quick easy on the go breakfast.  Just take them out the night before OR zap them in the microwave to warm them up.  You can drop one in ThirtyOne’s Cool Zip Snacker and take with you as you head out the drop.  These are food safe and reusable.  This cute thermal pouch  has a zipper top and adorable critter design! Choose from our fun Pink Flamingo, snappy Crabby Claws or magical Mermaid Tail, plus our popular Shark and Unicorn! Snack in style all season long.  They will only be available till the end of the month so be sure to grab yours NOW!

Let us know how you like the recipe.  AND if you have a favorite recipe you want to share, if we use in our blog……….YOU will receive some FREE happy mail from ME!  Share as many as you want, as often as you want.

Have a ThirtyOne-derful day!

Tasty Tuesday: Strawberry Muffins

Thank you Lisa Richards for this YUMMY recipe!

Moist and full of fresh strawberry flavor, these muffins make a delightful treat. They’re perfect for a healthy breakfast, snack, or dessert, and the kids will love them!

Strawberries are on the Maybe list of foods to eat if you are on the Candida Diet. They are one of the lowest-sugar berries you can find, and a good way to introduce some fruit into your diet. Add in the coconut milk, coconut oil, and coconut flour, and you have a fiber-rich, low-sugar snack all the family will love.

You can make a large batch of these muffins and freeze them too. Take them on a picnic, or just keep them in the house for those between-meal hunger pangs. Just remember to make enough!

Prep Time:  15 mins     Cook Time:  30 mins     Total Time:  45 mins

Servings: 6 muffins

Ingredients

• 1/2 cup coconut flour
• 1/4 tsp. baking soda
• Pinch of salt
• 1/2 cup unsweetened, canned coconut milk
• 1/2 tsp. powdered stevia
• 2 Tbsp. coconut oil , melted
• 3 eggs
• 1/2 tsp. vanilla
• 1/2 cup diced fresh strawberries
• 6 fresh strawberry slices for garnish

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Line 6 cups of a 12 cup muffin tin with paper baking cups or brush generously with oil, set aside.
2. In a medium bowl, sift coconut flour, baking soda and salt, whisk to combine. In another medium bowl, add unsweetened coconut milk, stevia, melted coconut oil, eggs, and vanilla, whisk thoroughly. Pour liquid ingredients into bowl with dry ingredients, stir to combine for one minute as coconut flour absorbs liquids. Fold diced strawberries into muffin batter.
3. Spoon muffin batter into the prepared tin, smoothing tops, then press a strawberry slice on the top of each. Bake muffins until golden brown, about 30 to 35 minutes. Cool, serve.

Want to take one of these yummy treats with you when you are out and about?  How about adding bottle of water (or tea)?  Keep it all cool in Thirty One’s Cool Clip Thermal. This clip on thermal is ideal for carrying snacks. It easily attaches to a backpack, bag or tote. Also works well to hold medicine, sunscreen, makeup or small electronics. Approx. 8”H x 11.25”L x 3”D

Have a ThirtyOne-derful day!

Tasty Tuesday: Sweet Potato Muffins

I LOVE this recipe for a multitude of reasons but most of all because it is 100% gluten-free!

I haven’t made it but I have tried them….. it is tasty, and packed full of health benefits from the sweet potato like antioxidants and anti-inflammatories!.  You can substitute pumpkin in this recipe, if you want….BUT why?

The flesh of sweet potatoes contains high levels of beta-carotene, an antioxidant which works to fight dangerous free radicals in your body. These free radicals can affect the DNA makeup of your cells, which can lead to mutations in the cells. This cell mutation is what leads inevitably to cancers of various kinds.  I LOVE the skin of a sweet potato especially when they are baked!

Sweet potato works against both chronic and acute inflammation, healing you of both.

Ingredients

1 small organic sweet potato, roasted (1 cup, packed)
3 organic free-range eggs, lightly beaten
¾ cup of organic canned coconut milk
2 tablespoons of organic olive oil
½ cup of pure organic maple syrup
1 cup of organic brown rice flour
¼ cup of organic coconut flour
1 tablespoon baking powder
½ teaspoon pink Himalayan salt
1 tablespoon of ground cinnamon
1 teaspoon of ground ginger
⅛ teaspoon of ground cloves
⅛ teaspoon of ground nutmeg

Directions

• Pre-heat your oven to 400 ℉ and lightly oil a 12-hole muffin tray.
• When the oven reaches the right temperature, poke holes in your sweet potato and place it on the middle rack of the oven to cook for about 60 minutes, or until it is very soft. Once it’s cooked, remove it from the oven and let it cool.
• Once the sweet potato is cool enough to handle, scrape the flesh from the skin and place the pulp in a mixing bowl. You can discard the skin, or eat it as a quick snack.
• The skin is actually packed with a lot of the same vitamins as the rest of the sweet potato.
• Add the olive oil, almond milk, and maple syrup to the sweet potato and mix until it creates a smooth mixture. In a separate bowl, mix your dry ingredients together until well combined. Pour the dry ingredients into the rest of the sweet potato and combine until everything is uniform.
• Pour the batter into the muffin pan, filling the spaces until ¾ of the way full. Place them on the middle rack and cook for 30-35 minutes, or until a knife in inserted into the middle of a muffin comes out clean.

Want to take these tasty treats with you in the morning or when you are out and about?  Try Thirty One’s Cool Clip Thermal Pouch.  This clip on thermal is ideal for carrying snacks. It easily attaches to a backpack, bag or tote. Also works well to hold medicine, sunscreen, makeup or small electronics. Approx. 8”H x 11.25”L x 3”D

Breakfast or snack on the go… a bottle of water and your muffin.

Have a ThirtyOne-derful day!