muffins - Better with Cake https://betterwithcake.com Sat, 25 Jan 2025 01:56:18 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://betterwithcake.com/wp-content/uploads/favicon1.png muffins - Better with Cake https://betterwithcake.com 32 32 75486473 {Baked – Grain Free} Strawberry funfetti donuts https://betterwithcake.com/healthy/baked-grain-free-strawberry-funfetti-donuts/ https://betterwithcake.com/healthy/baked-grain-free-strawberry-funfetti-donuts/#respond Sat, 25 Jan 2025 01:53:50 +0000 https://betterwithcake.com/?p=31777   {Baked – Grain Free} Strawberry funfetti donuts with protein packed , cake batter, “cream cheese frosting!!!!!! Because 1 – yum &     2 – It has been A WEEK over here (please tell me I’m not the only one?!) and pretty pink donuts with alllll of the sprinkles just make everything better! Light, fluffy, (secretly healthy – low carb – sugar free – high protein) strawberry infused, vanilla spiked donuts finished with the creamiest, dreamiest,”cake batter” cream cheese frosting (that I kind of want to slather over my entire life) and alllll of the sprinkles !!!! SO fun...

The post {Baked – Grain Free} Strawberry funfetti donuts first appeared on Better with Cake.

]]>  

{Baked – Grain Free} Strawberry funfetti donuts with protein packed , cake batter, “cream cheese frosting!!!!!!

Because 1 – yum &

 

 

2 – It has been A WEEK over here (please tell me I’m not the only one?!) and pretty pink donuts with alllll of the sprinkles just make everything better!

Light, fluffy, (secretly healthy – low carb – sugar free – high protein) strawberry infused, vanilla spiked donuts finished with the creamiest, dreamiest,”cake batter” cream cheese frosting (that I kind of want to slather over my entire life) and alllll of the sprinkles !!!!

SO fun right?!

and I did I mention the yum?!

I mean, can you even with that texture?!

The crumb is just perfection!

And that, my friend, is exactly what these are! Edible awesomeness personified.

And they could not be easier to make!

The batter for these {low carb – sugar free} strawberry funfetti donuts comes together as quickly as a traditional, everyday muffin mix or cake batter and is made with just a handful of ingredients that I bet you have on hand already!

It comes together in 1 bowl with 1 spoon (no creaming, whisking, or folding!!) and can be ready to devour in around 20 minutes! They really are the perfect anytime treat!

Healthy enough to serve for breakfast (with a big ol’ vat of coffee, of course) , the perfect mid morning or post workout pick me up , the perfect cure for 330itis but, as healthy as they are, they’re indulgent enough to enjoy for a cheeky little late-night treat (with a cup of spiced decaf mocha moon mylk for me please)!

Super simple, insanely delicious, honestly, I don’t know what more there is to say?!

 

Gluten Free – Dairy free – Grain free – Refined sugar free –  Low Carb – Paleo –  Keto – Vegan friendly. But, most importantly, they really are little bites of happiness and you need them in your life because, couldn’t we all do with a little more happy in our lives?! Answer = Yes. always ♥

Oh, and, if you don’t have a donut pan, donut worry (sorry #notsorry – I told you it has been a week, forgive me?!) you can just make muffins instead! We can’t have you missing out on these!

1 bowl + 20 mins . . .

If you’re a visual learner, click here to cook-a-long with me

From my heart to yours, enjoy xo

Baked- Grain Free Strawberry Birthday Cake Douts

  • Cook Time: 15 mins
  • Persons: 12
  • Difficulty: Easy

 

  • Ingredients
  • For the strawberry donuts –
  • 2 eggs – or flax eggs
  • 2 Tablespoons of vanilla yoghurt
  • 1 Tablespoon of vanilla
  • 1 cup of almond flour
  • 2 Tablespoons of  Macro Mike limited edition birthday cake plant based almond protein  (see notes for tips & subs)*
  • 1/4 cup monk fruit sweetener – or granulated sweetener of choice
  • 1/3 cup of freeze dried strawberries, crushed
  • 1 teaspoon baking powder
  • 1/2 teaspoon of baking soda
  • A pinch of salt
  • 1 Tablespoon of collagen – optional but adds an extra= hit of protein & is great for hair skin, nails & gut healing goodness
  • For the cake batter “cream cheese” frosting –
  • 1 C vanilla yoghurt
  • 1 Tbsp coconut cream (thick part only) – or a splash of milk
  • 1-2 Tbsp powdered sweetener of choice (like icing sugar – I use Lakanto monk fruit icing sugar)
  • 1-2 Tbsp Macro Mike birthday cake almond protein – the vanilla buttercream is amazing here too – but it wont be pink
  • 1/2 tsp vanilla
  • SPRINKLES – measure with your heart
  1. Instructions
  2. Pre-heat oven to 175’C/350’F
  3. Grease your donut pan (or muffin tray) then set aside.
  4. Place all donut ingredients in to a small bowl and stir until well combined.
  5. Pipe (or spoon) your donut mix in to your prepared donut (or muffin) tray
  6. Bake for 10-12 minutes (or 15-20 if doing muffins) until the tops spring back when lightly pressed.
  7. Set aside to cool while you make your frosting.
  8. To make the sugar free – protein packed – cake batter cream cheese frosting :
  9. Mix yoghurt, powdered sweetener, protein powder, coconut cream and vanilla in a small bowl until lusciously, smooth and creamy.
  10. Dip (or slather) each donut with your creamy, dreamy, frosting and place onto a wire rack (frosting side up) and repeat until all donuts have been frosted.
  11. Sprinkle with as many sprinkles as your pretty little heart desires
  12. Enjoy xo

* I love Macro Mike plant based almond protein powder (have not tested any other brand/type in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT!  Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!

You “can” sub 1/2 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these donuts (& your life by extension) to a whole new level!

__________________________________________

Question of the day –

What’s your favorite flavor donut?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your baked, grain free mocha fudge snickerdoodle donuts  (or any of the recipes you find on this blog of mine) don’t forget to take a pic and share it either on the Facebook page, or you can just tag me on Instagram ( I’m @emsswanston ). Sharing is caring remember and it makes my heart so happy to see you re-creating and enjoying my recipes. Truly brings me so much joy! ♥

Do it, do it You know you want to

 

__________________________________________

The post {Baked – Grain Free} Strawberry funfetti donuts first appeared on Better with Cake.

]]> https://betterwithcake.com/healthy/baked-grain-free-strawberry-funfetti-donuts/feed/ 0 31777 Lemon and Poppyseed Muffins https://betterwithcake.com/low-carb/low-carb-gluten-free-lemon-and-poppyseed-muffins/ https://betterwithcake.com/low-carb/low-carb-gluten-free-lemon-and-poppyseed-muffins/#respond Sun, 12 Jan 2025 18:50:42 +0000 http://betterwithcake.com/?p=29868 Lovely Lemon & Poppyseed muffins! A wonderful little palette cleanser after allllll the deliciously indulgent Christmas treats (I regret nothing ♥) ! To say I am obsessed with these adorable little muffins is a bit of an understatement. I may or may not have made them 3 x in 2 weeks (I totally did!) and each time I make them I feel like I fall more & more in love with them! Subtly sweet, soft and tender with the perfect hit of light, fresh, zesty, lemony deliciousness! Hear me when I say, you neeeeeed in on this. Made with no...

The post Lemon and Poppyseed Muffins first appeared on Better with Cake.

]]> Lovely Lemon & Poppyseed muffins! A wonderful little palette cleanser after allllll the deliciously indulgent Christmas treats (I regret nothing ♥) !

To say I am obsessed with these adorable little muffins is a bit of an understatement. I may or may not have made them 3 x in 2 weeks (I totally did!) and each time I make them I feel like I fall more & more in love with them!

Subtly sweet, soft and tender with the perfect hit of light, fresh, zesty, lemony deliciousness!

Hear me when I say, you neeeeeed in on this.

Made with no refined flour or sugar using just a handful of ingredients that I bet you have on hand already and come together in 1 bowl with 1 spoon and can be ready to devour in less than 20 minutes!

Gluten free – Dairy free – Grain Free – Refined Sugar free – Low Carb  – Paleo – Keto – Vegan friendly – but most importantly they really are downright delicious and you need them in your life because, yum!

Super simple, seriously delicious and 100% worthy of their title.

Subtly sweet, soft, tender & bursting with deliciousness. They’re practically perfect in every way!

I hope you love them as much as I do which just in case you missed it, is A LOT!

FYI – these make THE PERFECT make-ahead grab & go breakfast  or morning/ afternoon treat for busy days! They are 100% freezer friendly so you can make a double, triple, quadruple batch now, then stash them in the freezer so they’re ready for the week , or just something to have on hand should unexpected visitors pop by. Look at you being all organized!

From my heart to yours,  Enjoy xo

Lovely Lemon and Poppyseed Muffins

  • Cook Time: 15 mins
  • Persons: 6-9
  • Difficulty: Easy

  • Ingredients
  • 2 eggs – or flax eggs
  • 2 Tablespoons of vanilla yoghurt
  • 1 Tablespoon of lemon juice (from 1/2 a large lemon)
  • 1 teaspoon of lemon zest
  • 1 teaspoon of vanilla almond milk
  • 1 teaspoon of vanilla
  • 1 cup almond flour
  • 2 Tbsp  vanilla (or white chocolate) protein powder *
  • 1/4 cup of monk fruit sweetener**
  • – or granulated sweetener of choice
  • 1 teaspoon baking powder
  • 1/2 teaspoon of baking soda
  • A pinch of salt
  • 1 Tablespoon of poppy seeds
  • For the glaze which is technically optional but super delicious + life’s better frosted! –
  • Powdered monk fruit sweetener (or icing sugar)
  • A splash of milk (or water) – to desired consistency
  1. Instructions
  2. For the muffins ;
  3. Pre-heat oven to 175’C/350’F
  4. Line your muffin tray with paper cases then set aside.
  5. Place all muffin ingredients apart from the poppyseeds into a medium-size bowl and stir until well combined.
  6. Add poppyseeds and stir until just combined. Try not to overmix
  7. Spoon your batter into your prepared muffin tray.
  8. Bake for 12-15 minutes – until the top springs back when lightly pressed.
  9. Set aside to cool .
  10. For the Frosting :
  11. Sift icing sugar (not essential but ensures they’re no lumps in your frosting)
  12. Add milk (or water) 1 teaspoon at a time to reach desired consistency.
  13. Drizzle muffins
  14. Enjoy xo

  • *I use Macro Mike vanilla buttercream (or caramelized white chocolate) plant based almond protein powder ! Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT!
  • You “can” sub 1 tsp coconut flour in place of the protein powder but the flavour & nutritional boost the protein pwd adds really make  these muffins extra magical!
  • **The lovely team @ Lakanto have given me a discount code to share with you – EMSWANSTON15 = 15% off all the things. let me know if you have any questions or need product recs. Happy shopping xo

__________________________________________

Question of the day –

What’s your all-time favourite flavour muffin (or cupcake)? any suggestions or requests on what I should make next?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your lovely lemon and poppyseed muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

 

 

The post Lemon and Poppyseed Muffins first appeared on Better with Cake.

]]> https://betterwithcake.com/low-carb/low-carb-gluten-free-lemon-and-poppyseed-muffins/feed/ 0 29868 Choc Hazelnut Muffins https://betterwithcake.com/low-carb/super-fudgy-chocolate-hazelnut-filled-mud-muffins/ https://betterwithcake.com/low-carb/super-fudgy-chocolate-hazelnut-filled-mud-muffins/#respond Wed, 18 Dec 2024 06:03:49 +0000 http://betterwithcake.com/?p=30977 Light and fluffy super fudgy rich chocolate muffins stuffed with lush and creamy chocolate hazelnut spread its a need my friend, a neeeeeddddd! These super fudgy chocolate hazelnut filled mud muffins are ridiculously indulgent (yet secretly healthy!!), super easy to make and seriously chocolatey. Super moist, rich chocolate muffins stuffed with a luxurious chocolate hazelnut filling and finished with a rich dark  chocolate ganache, these muffins are without doubt one of the best chocolatey treats out there. (Even if I do say so myself.) And on that note, Ima keep this short and sweet for you today because: 1 –...

The post Choc Hazelnut Muffins first appeared on Better with Cake.

]]> Light and fluffy super fudgy rich chocolate muffins stuffed with lush and creamy chocolate hazelnut spread its a need my friend, a neeeeeddddd!

These super fudgy chocolate hazelnut filled mud muffins are ridiculously indulgent (yet secretly healthy!!), super easy to make and seriously chocolatey. Super moist, rich chocolate muffins stuffed with a luxurious chocolate hazelnut filling and finished with a rich dark  chocolate ganache, these muffins are without doubt one of the best chocolatey treats out there. (Even if I do say so myself.)

And on that note, Ima keep this short and sweet for you today because:

1 – I’m trying to think of something fun to tell you, some witty caption, a funny story but honestly, I got nothin’

2 – I’m still struggling with this intense pain in my shoulder and being on my computer seems to make things feel (at least) 10 x more uncomfortable! Apparently, something about the way I hold my arm when I type seems to really aggravate the pesky lil tear. Can confirm, it’s not a fun time but thankfully I have these double chocolate hazelnut stuffed muffins to make me feel better! Chocolate (and nut butter) makes everything better!

3 – Who wants to listen to (or read) my ramblings when there are super fudgy, chocolate hazelnut stuffed mud muffins to be made!

Super simple, insanely delicious and you are going to love, love, LOVE them!

And yes, the fact that we are calling them muffins + the fact that they are made with eggs & Greek yogurt (hello, protein!!) & also include a hit of espresso not to mention that they’re stuffed with nut butter, means they’re totally acceptable for breakfast consumption!

If you do one more thing today (or add it to tomorrow’s to-do list ), please let it be making these!

Gluten free – Dairy free – Grain Free – Refined Sugar free – Low Carb  – Paleo – Keto – 100% Vegan friendly!

1 bowl + 20 mins!

I hope you love them as much as we do which FYI – is A LOT!

From my heart to yours, enjoy xo

Super Fudgy Chocolate Hazelnut filled Mud Muffins

  • Cook Time: 15-20 mins
  • Persons: 9
  • Difficulty: Easy

  • Ingredients
  • For the choc fudge mud muffins:
  • 2 eggs
  • 2 Tbsps vanilla yoghurt
  • 2 Tbsps unsweetened vanilla almond milk
  • 1 Tbsp vanilla
  • 3/4 C almond flour
  • 1/4 C monk fruit sweetener – or coconut sugar / granulated sweetener of choice*
  • 1/4 C cacao
  • 2 Tbsp  Macro Mike deluxe chocolate almond protein powder (see notes for subs)**
  • 1 tsp instant coffee***
  • 1 tsp baking powder
  • A pinch of salt
  • 1 Tbsp unflavoured collagen – opt – it will not change the taste or texture but adds a hit of protein which makes me feel better about eating them for breakfast & is great for hair, skin nails & gut health!
  • For the filling –
  • 1/2 C chocolate hazelnut butter****
  • For the frosting –
  • 1 C dark chocolate (chips or chopped)
  • 1 C coconut (or regular) cream
  • A pinch of salt
  • + 1-2 Tbsp crushed hazelnuts to sprinkle on top – optional but SO good!
  1. Instructions
  2. Pre-heat oven to 175’C/350’F
  3. Line a muffin tray (or grease well) then set it aside.
  4. Place all muffin ingredients into a small bowl and stir until well combined.
  5. Spoon muffin mix into your prepared muffin tray (I love to use an ice cream scoop for less mess & ensure equal batter distribution).
  6. Bake for 15-20 minutes until the tops spring back when lightly pressed.
  7. Set aside to cool while you make your frosting.
  8. To make the frosting –
  9. Place chocolate into a heat-proof bowl and set aside.
  10. Heat the cream in a small saucepan over low heat just until bubbles appear just around the edges and it’s warm (not boiling!)
  11. Pour the cream over the chocolate and let it sit for 30 seconds without touching or stirrign it, then, once the 30 seconds have passed stir continuously until it’s smooth and glossy then let it sit and cool slightly until it thickens and is spreadable without dripping.
  12. To assemble . . .
  13. Take a small knife and cut out a section of the top of each muffin. I just insert a small knife on a 45’ish angle about a 1/2 cm in from the edge and just cut around so you remove a little cone shape from the middle of each muffin. Discard the cone (and by discard I mean snack on them as you move from cupcake to cupcake #chefperks)
  14. Fill each cupcake cavity with a (heaping) spoonful of chocolate hazelnut butter
  15. Repeat until all muffins have been filled.
  16. Once your choc fudge muffins have been stuffed with chocolate hazelnut butter, slather them with your mocha fudge frosting (or you can pipe a puffy cloud by spooning the cooled mixture into a ziplock bag and snipping off one of the corners. Just place the tip over the center of the muffin and gently squeeze. Repeat until all muffins have been frosted.
  17. Enjoy xo

* I use Raw earth sweeteners which is a natural sugar alternative – the brown “sugar” gives a hint of caramel which is incredible – you can just buy at your local woolworths, coles or independant supermarket.

** I love Macro Mike plant based almond protein powder (have not tested any other in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT!  Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!

NOTE – You can sub 1/2 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these muffins to a whole new level!

*** I use before you speak high performance instant coffee (the adrenal reset/ decaf  is a must and for loaded coffee the OG & unsweetened are my current faves) EMS10 = 10% off all things @ before you speak coffee if you want to try & believe me, you really do!
You “can” omit but that touch of espresso pwd really helps enhance the richness of the chocolate!
**** For a low sugar/ high protein alternative I love using Macro Mikes Choc Hazelnut Protein + PB Powder – just mix with water ♥

__________________________________________

Question of the day –

What would your dream flavour muffin (or cupcake) be? Any suggestions or requests on what we should make next?! LMK!

Feel free to share recipes, or links to your fave recipes in the comments below and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

__________________________________________

 

 

The post Choc Hazelnut Muffins first appeared on Better with Cake.

]]> https://betterwithcake.com/low-carb/super-fudgy-chocolate-hazelnut-filled-mud-muffins/feed/ 0 30977 {Low Carb – Gluten Free} Basic Bakery Style Blueberry Coffee Cake Muffins https://betterwithcake.com/healthy/low-carb-gluten-free-basic-bakery-style-blueberry-coffee-cake-muffins/ https://betterwithcake.com/healthy/low-carb-gluten-free-basic-bakery-style-blueberry-coffee-cake-muffins/#respond Fri, 08 Nov 2024 19:16:58 +0000 http://betterwithcake.com/?p=30635 Basic bakery-style blueberry coffee cake muffins . . . Basic ingredients, basic in execution but the taste, the texture is anything but basic, they truly are out of this world delicious and no one will ever know that they also happen to be secretly healthy too! Subtly sweet, light, fluffy, soft, and tender, vanilla spiked muffins with perfectly golden, crunchy muffin tops and are bursting with sweet juicy blueberries . . . Last week I had a massive craving for a big, beautiful, blueberry muffin . . . I’ve been obsessed with blueberries for months now. Usually, I just eat...

The post {Low Carb – Gluten Free} Basic Bakery Style Blueberry Coffee Cake Muffins first appeared on Better with Cake.

]]> Basic bakery-style blueberry coffee cake muffins . . .

Basic ingredients, basic in execution but the taste, the texture is anything but basic, they truly are out of this world delicious and no one will ever know that they also happen to be secretly healthy too!

Subtly sweet, light, fluffy, soft, and tender, vanilla spiked muffins with perfectly golden, crunchy muffin tops and are bursting with sweet juicy blueberries . . .

Last week I had a massive craving for a big, beautiful, blueberry muffin . . . I’ve been obsessed with blueberries for months now. Usually, I just eat them straight from the punnet (classy, I know) but this day straight from the punnet wasn’t going to cut it, a blueberry muffin MUST be had. But not just any ol’ blueberry muffin, I need a bakery-style blueberry coffee cake muffin because streusel-topped muffins are greater than all!

So off to the kitchen I went . . .

Ummmm I don’t want to toot my own horn or anything but they turned out so well, I was smitten! *toot, toot*

I packed one into spunky husbands lunch box and within minutes of morning tea time, I got a text from him telling me how amazing they were . . . then Eve had one after school and she loved them too! You know you’re onto a winner when the whole family approves!

I have been making muffins for our mid-morning/after-school snacks for months now, but these new, new, low carb, paleo, bakery-style blueberry muffins have been declared one of, if not THE BEST I’ve ever made!  One taste and I think you’ll agree. They’re so simple but they’re just so good!

What you’ll need to make your new fave, low carb, gluten-free, bakery-style blueberry coffee cake muffins –

♦ Eggs – or flax eggs (to make 1 flax egg mix 1 Tbsp flaxmeal/ground flaxseed with 2.5 Tbsp water, mix it up and let it sit for 5 mins)
♦ Vanilla yoghurt – Dairy or non-dairy, either works just fine
♦ Vanilla extract
♦ Vanilla almond milk – or milk of choice
♦ Monkfruit sweetener – or granulated sweetener of choice
♦ Almond Flour
♦ Coconut flour
♦ Blueberries, obv
♦ Tapioca or arrowroot starch – tossing our blueberries in a little flour before we mix them into the batter helps to stop them all from sinking to the bottom
♦ A pinch of salt, always
♦ Baking soda & baking powder to help them rise.

Pretty standard ingredients, right? I bet you have most things on hand this very minute!

How to make your low carb, gluten-free, bakery-style blueberry coffee cake muffins –

Honestly, as far as baking goes, it doesn’t really get much easier than this . . .

Just throw everything but the flour drenched blueberries into a bowl, give it a little stir . . . fold through the blueberries, scoop into your lined muffin tray, sprinkle on your streusel, bake, devour . . . see, told you it was easy!

But  . . . Don’t overmix the batter. Mix your dry ingredients into your wet ingredients until it’s just combined. If you overmix the batter your muffins may turn out dense and a bit rubbery, which nobody wants!

A more few tips on how to make your low carb, gluten-free, bakery-style blueberry coffee cake muffins –

I prefer to use fresh blueberries, I find frozen ones work fine but they do cause the batter to seize a little because of the sudden change in temperature and they also tend to bleed a lot through the mixture which can result in your muffins looking a touch green  . . . they will still work just fine and taste absolutly delicious but it’s just something for you to keep in mind. I prefer fresh berries but frozen will work if that’s what you have or prefer to use.

Use an ice cream scoop to get your batter from the bowl into the muffin tray. This is by far the easiest and least messy way Ive found (a lot less drips on the counter and yourself, and the muffin tray) and it also produces nice, uniform and even sized muffins! Deliciously winning on so many levels!

Ok, I think that’ it . . . so, what are you waiting for . . . go get your deliciously simple, secretly healthy, anything but basic, basic, bakery-style blueberry coffee cake muffin on!!

And FYI – just in case you, like me, are wondering why it’s called a coffee cake when there’s no actual coffee in it  . . .  apparently (according to google) – “coffee cake is a moist, tender cake that is usually topped with some kind of streusel topping and served alongside coffee or tea at breakfast (!!!!) … A coffee cake might have coffee in it, but the name comes from the fact that it is served with coffee, not because it has coffee in it.

So  . . . cake for breakfast it is! Thanks, google! ♥

Gluten free – Dairy free – Grain Free – Refined Sugar free – Low Carb  – Paleo – Keto – Vegan friendly – but most importantly they really are downright delicious and you need them in your life because, yum!

Life’s short, eat dessert for breakfast (it’s OK, we’re allowed, google said so and if google said it, it must be true, right?!)!
*pls know I don’t actually believe everything google has to say but, an excuse to eat cake for breakfast . . . I’m in!

Super simple, insanely delicious and I hope you love them as much as I do which just in case you didn’t catch it is A LOT!

From my heart to yours, Enjoy xo

For my visual learners, Click here for some step-by-step pics & to cook along with me ♥

Bakery Style Blueberry Coffee Cake Muffins

  • Cook Time: 15 mins
  • Persons: 9
  • Difficulty: Easy

  • Ingredients
  • For the muffins –
  • 2 eggs
  • 2 Tablespoons of vanilla yoghurt
  • 2 Tablespoons of vanilla almond milk
  • 1 Tablespoon of vanilla
  • 1 cup almond flour
  • 2 Tbsp  vanilla (or white chocolate) protein powder *
  • 1/4 cup monk fruit sweetener (I ♥ lakanto**) – or granulated sweetener of choice
  • 1 teaspoon baking powder
  • 1/2 teaspoon of baking soda
  • A pinch of salt
  • Blueberries – measure with your heart
  • 1 tsp arrowroot or tapioca flour
  • 1 scoop of unflavoured collagen – totally optional & it will not change the taste or texture but adds a hit of protein (which totally makes me feel better about eating cake for breakfast) & is great for hair skin, nails & gut health
  • For the glorious golden streusel crumb topping –
  • 1 Tablespoon of almond meal
  • 1 Tablespoon of monk fruit sweetener** – or granulated sweetener of choice
  • 1 teaspoon of liquid coconut oil
  1. Instructions
  2. For the muffins ;
  3. Pre-heat oven to 175’C/350’F
  4. Line your muffin tray with paper cases then set aside.
  5. Mix your streusel topping in a small bowl and set aside.
  6. Place all muffin ingredients apart from the blueberries into a medium-size bowl and stir to combine.
  7. Toss your blueberries in flour then fold into the muffin batter  (or you can scoop the batter into the muffin tray & just place your blueberries on top then sprinkle the streusel) . Try not to overmix
  8. Spoon your batter into your prepared muffin tray.
  9. Sprinkle with the streusel mix.
  10. Bake for 12-15 minutes – until the top springs back when lightly pressed.
  11. Enjoy xo

  • I use Macro Mike vanilla buttercream (or caramelized white chocolate) plant based almond protein powder ! Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT!
  • You “can” sub 1/2 tsp coconut flour in place of the protein powder but the flavour & nutritional boost the protein pwd adds really make  these muffins extra magical!
  • The lovely team @ Lakanto have given me a discount code to share with you – EMSWANSTON15 = 15% off all the things. let me know if you have any questions or need product recs. Happy shopping xo

__________________________________________

Question of the day –

What’s your fave flavour muffin? Any suggestions or requests on what we should make next?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your light, fluffy, bakery-style blueberry coffee cake muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

 

 

 

 

 

 

The post {Low Carb – Gluten Free} Basic Bakery Style Blueberry Coffee Cake Muffins first appeared on Better with Cake.

]]> https://betterwithcake.com/healthy/low-carb-gluten-free-basic-bakery-style-blueberry-coffee-cake-muffins/feed/ 0 30635 Sugar Free Choc Fudge Banana Bread Brownies!!!! https://betterwithcake.com/healthy/sugar-free-choc-fudge-banana-bread-brownies/ https://betterwithcake.com/healthy/sugar-free-choc-fudge-banana-bread-brownies/#respond Tue, 10 Oct 2023 21:12:56 +0000 http://betterwithcake.com/?p=30138 Oh heyyyy {lower carb – sugar Free} choc fudge banana bread brownies with an optional (but not really) mocha fudge frosting! Where have you been all my life?! Think –> rich flavors of your fave choc fudge brownies meets the comforting sweetness of cozy banana bread! Naturally sweetened with superrr ripe bananas and a touch of maple syrup!!!! These paleo, gluten free, dairy free choc fudge banana bread brownies will be your new fave thing to bake whenever you have extra, over-ripe, bananas on your hands (which if you’re anything like me will be on a weekly basis) and instantly...

The post Sugar Free Choc Fudge Banana Bread Brownies!!!! first appeared on Better with Cake.

]]> Oh heyyyy {lower carb – sugar Free} choc fudge banana bread brownies with an optional (but not really) mocha fudge frosting!

Where have you been all my life?!

Think –> rich flavors of your fave choc fudge brownies meets the comforting sweetness of cozy banana bread! Naturally sweetened with superrr ripe bananas and a touch of maple syrup!!!! These paleo, gluten free, dairy free choc fudge banana bread brownies will be your new fave thing to bake whenever you have extra, over-ripe, bananas on your hands (which if you’re anything like me will be on a weekly basis) and instantly make you feel like your winning at life!

The banana bread brownies —> subtly sweet, seriously chocolate-y!! They really are perfect all on their own – super moist, rich, fudgey, dangerously moorish etc etc & don’t even get me started on that mocha fudge frosting!!!!!  But, in the interest of full disclosure, the frosting, as delicious as it is . . . I totally did it for the gram’ – it’s just so much prettier this way && alsoooo, I think we can both agree that life’s just better with frosting?

Am I right? You know I am – you’re cool like that! ♥

Anywayssss these lower carb – sugar free choc fudge banana bread brownies with an optional (but not really) mocha fudge frosting … it’s a need my friend, a neeeeed!

Tips for making your low carb, sugar free choc fudge banana bread brownies:

Here are some of my top tips to make sure your gluten free, secretly healthy choc fudge banana bread brownies come out perfectly:

  • Follow the recipe. The best way to guarantee success when making these healthy choc fudge banana bread brownies is to follow the recipe! Use the ingredients as written. I haven’t tested this recipe with different flour substitutes or alternative ingredients other than those Ive stated, so I’m not sure how your brownies will turn out if you substitute them.
  • Use overripe bananas. Use bananas that have LOTS AND LOTS of brown spots and are very soft! The mankier looking, the better! This will help keep your healthy banana bread brownies sweet, moist and deeeeeeelicious. Trust me.
  • Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results!
  • Enjoy it the next day. Banana bread is alwayssss best a day (or 2) after it’s baked! This is because over time the natural sugars release which means the bread gets sweeter, more moist, fudgier, richer & even more delicious!
  • Add your fav mix-ins. Feel free to add in a handful of chopped nuts (walnuts or pecans are my faves here) for a touch of crunch & some healthy fats!

Storing & freezing tips

  • To store: your healthy chocolate banana bread brownies will keep well-covered in foil or plastic wrap in the fridge for up to 5 days (if it lasts that long!!) if you’re keeping it any longer than that I suggest transferring to the freezer.
  • To freeze: simply wrap, air tight in plastic/ cling wrap (I like to do my individually in single slices/serving sizes so they’re ready for a quick grab on-the-go snack), and place in a ziplock or reusable bag, freezer-friendly bag. They should keep well this way for up to 3 months.
  • Then – thaw at room temperature (or throw it in the toaster or air fryer) when you are ready to eat.

Made with just a handful of ingredients that I bet you have on hand already & can be ready to devour within the hour = deliciously winning on so many levels!

Gluten free – Dairy free – Grain Free – Sugar free – Lower Carb – Paleo – Keto-ish and 100% Vegan friendly!

But, most importantly, it really is a little slice of chocolate covered heaven right here on earth and you need it in your life because, yummmmm!!!!

From my dark chocolate, coffee loving, brownie eating heart to yours, enjoy xo

If you’re a visual learner, click here to cook along with me.

Healthy, Low Carb, Sugar Free, Paleo Choc Fudge Banana Bread Brownies

  • Cook Time: 30-40 mins
  • Persons: 6-9
  • Difficulty: Easy

  • Ingredients
  • For the Healthy, Low Carb, Sugar Free, Paleo Choc Fudge Banana Bread Brownies –
  • 1 egg – or flax egg
  • 1 large (manky over-ripe) bananas = 1/2 C
  • 1 Tbsp vanilla
  • 1 Tbsp almond milk (or milk of choice)
  • 2 Tbsp vanilla yogurt
  • 1/4 C maple syrup – I use sugar-free monk fruit maple
  • 1 C almond flour
  • 2 Tbsp cacao
  • 2 Tbsp choc collagen (or protein pwd)*
  • 1/2 tsp instant espresso pwd
  • 1 tsp baking pwd
  • 1/2 tsp baking soda
  • For the mocha fudge frosting –
  • 1 C dark chocolate (chips or chopped)
  • 1 C coconut cream – thick part only – can sub regular cream
  • 1 Tbsp cashew butter – optional but makes it extra lush
  • 1/2-1 tsp finely ground instant espresso
  • A pinch of salt
  • Optional add-in –
  • 1 Tbsp collagen – adds an extra hit of protein & is great for hair, skin nails & gut healing goodness.
  1. Instructions
  2. Preheat your oven to 175’C/350″f and a baking tray with baking/parchment paper and set aside
  3. Place eggs, banana, vanilla, maple syrup, yogurt and almond milk into your blender & blend until smooth, creamy and well combined.
    You can just mash with a fork but I find the bread turns out lighter and smoother when you make it this way – 100% worth the washing up IMO but, #youdoyou
  4. Add all remaining ingredients for your low:er carb, sugar-free choc fudge banana bread brownies into a large bowl and stir to combine.
  5. Pour batter in to your prepared baking tray smoothing to the edges. Then gentle tap the tray on the counter a few times to help the batter settle & remove any pesky air bubbles then bake for 25-30 mins until the top is set, your kitchen smells like heaven and a toothpick has just a few moist crumbs attached when inserted into the middle.
    If you feel like the top is browning too quickly just lightly cover with foil while it continues to bake.
  6. Once cooked, set aside to cool while you make your frosting.
  7. To make the frosting –
  8. Place chocolate + cashew butter (if using) into a heat-proof bowl and set aside.
  9. Heat the cream in a small saucepan over low heat just until bubbles appear just around the edges and it’s warm (not boiling!)
  10. Pour the cream over the chocolate/ nut butter and let it sit for 30 seconds without touching or stirring it, then, once the 30 seconds have passed stir continuously until it’s smooth and glossy then let it sit and cool slightly until it thickens and is spreadable without dripping.
  11. Slather over your entire life, ermmm I mean over your banana bread . . .
  12. Slice
  13. Devour!

Notes:
* The protein powder I use is Macro Mike’s clean treats – almond protein (deluxe chocolate, vanilla or the white chocolate  work best here) you could also just leave it & add an extra Tablespoon of cacao but, all proteins are plant based, gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT! use AMB-EM to get your cheeky discount of you want to try it & believe me, you do!

__________________________________________

Question of the day –

What’s your favourite way to use up those manky over-ripe bananas? A girl can never have too many options! LMK

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your maple vanilla banana bread with its creamy, dreamy, protein-packed espresso “cream cheese” frosting (or any of the recipes you find on this blog of mine) don’t forget to take a pic and share it either on the Facebook page, or you can just tag me on Instagram ( I’m @emsswanston ). Sharing is caring remember and it makes my heart so happy to see you re-creating and enjoying my recipes. Truly brings me so much joy! ♥

Do it, do it You know you want to

__________________________________________

The post Sugar Free Choc Fudge Banana Bread Brownies!!!! first appeared on Better with Cake.

]]> https://betterwithcake.com/healthy/sugar-free-choc-fudge-banana-bread-brownies/feed/ 0 30138 Carrot Cake Muffins {Sugar Free – High Protein} https://betterwithcake.com/healthy/gluten-free-one-bowl-spiced-carrot-cake-muffins/ https://betterwithcake.com/healthy/gluten-free-one-bowl-spiced-carrot-cake-muffins/#comments Tue, 04 Apr 2023 15:53:45 +0000 http://betterwithcake.com/?p=29504   It’s gingerbread meets carrot cake, my life is now complete! Wait, eating these while drinking coffee = life complete! I know most people think Easter = chocolate and as much as I LOVE chocolate (you know I do) this ginger-spiced carrot cake has my heart! I know this may come as a surprise to you but, if I HAD to choose a favorite flavour baked good/ treat, it would be gingerbread or carrot cake! Not coffee, not chocolate not even some kind of nut butter . . . Don’t get me wrong, as much as I LOVE chocolate &...

The post Carrot Cake Muffins {Sugar Free – High Protein} first appeared on Better with Cake.

]]>  

It’s gingerbread meets carrot cake, my life is now complete!

Wait, eating these while drinking coffee = life complete!

I know most people think Easter = chocolate and as much as I LOVE chocolate (you know I do) this ginger-spiced carrot cake has my heart!

I know this may come as a surprise to you but, if I HAD to choose a favorite flavour baked good/ treat, it would be gingerbread or carrot cake!

Not coffee, not chocolate not even some kind of nut butter . . .

Don’t get me wrong, as much as I LOVE chocolate & coffee & allll of the nut butters (and you know I really, REALLY do) it’s ginger-spice and carrot cake has my heart!

One bite & I know it will have yours too!

I don’t know what it is about that combination of spices, but something about it soothes me down to the depths of my soul!

The smell, the taste, the texture, the spices  . . . it’s straight-up magic!

And that my friends is EXACTLY what we have here! Subtly sweet, perfectly spiced, light, fluffy, soft, tender, warm, cozy, incredibly comforting soul food!

This recipe is simple, it doesn’t have any added extras, no bells, no whistles, I don’t think it’s needed but, feel free to add in as many add-ins as you like– pineapple, sultanas (raisins), walnuts, pecans, whatever your heart desires.
 
But me?! I’ll take mine, straight up, as is.
 
Good quality cake, with a hit of spice & a creamy, dreamy frosting is all I need!

Don’t even get me started on that optional, but not really, sugar-free, protein-packed “cream cheese” frosting!! I want to slather that creamy, dreamy deliciousness over my entire life!

The muffins themselves are so incredibly flavourful they don’t even really need frosting. But, that doesn’t mean you shouldn’t add it, because carrot cake muffins  + creamy, dreamy frosting = next-level deliciousness.

I mean would you just look at that delicious little cloud . . .

But, #youdoyou & however you choose to do it, you really can’t go wrong!

If you’re looking for a quick, easy, INSANELY delicious make ahead breakfast, snack or brunch to fuel your Easter long weekend (or just because , yum) these deliciously simple, secretly healthy, one bowl spiced carrot cake muffins are exactly what you need!

 

Gluten free – Dairy free – Grain free – Refined sugar free – Low carb – Paleo – Keto and Vegan Friendly

1 bowl, 8 (ish ingredients) and 20 minutes . . .

From my heart to yours, enjoy xo

One Bowl Spiced Carrot Cake Muffins

  • Cook Time: 15 mins
  • Persons: 6-9
  • Difficulty: Easy

  • Ingredients
  • For the muffins –
  • 2 eggs – or flax eggs*
  • 2 Tbsp vanilla yoghurt
  • 2 Tbsp milk of choice (I use vanilla almond)
  • 1 Tbsp vanilla
  • 1/4 C monk fruit sweetener ( coconut sugar or granulated sweetener of choice)
  • 1 C almond meal
  • 2 Tbsp  Macro Mike white choc malt-easter (or vanilla) almond protein powder (see notes for subs)**
  • 1 teaspoon baking powder
  • 1/2 teaspoon of baking soda
  • 1-2 tsps ground cinnamon (measure with your heart)
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon each of nutmeg & cloves
  • 1/2 tsp Turmeric Tonic – optional but adds extra spice & anti-inflammatory goodness
  • A pinch of salt
  • 1/2 cup finely grated carrot – approximately 1 small
  • For the sugar free, protein-packed “cream cheese” frosting:
  • 1 C vanilla yoghurt (can sub real cream cheese if you prefer but I love the extra hit of protein that the Greek yoghurt brings)***
  • 3-4 Tbsp powdered sweetener of choice – I love using  Macro Mike white choc (or vanilla) almond protein powder or powdered monk fruit / icing sugar
  1. Instructions
  2. For the muffins ;
  3. Preheat oven to 175’C (350’F)
  4. Line (or grease and flour) a 6 cup muffin tray with paper cases and set aside
  5. In a medium bowl place egg, vanilla, yogurt, maple syrup and milk then whisk until well combined
  6. Add almond flour, spice mix, Protein powder (or 1/2 tsp of coconut flour), sugar, baking powder, salt, along with your carrot and stir to combine.
  7. Spoon into prepared muffin tray and bake for 12-15 mins until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the center
  8. Allow to cool in the tray for a few minutes before transferring to a wire rack to cool completely
  9. To make the frosting –
  10. Place all ingredients into a small bowl and stir until smooth, creamy and well combined.Taste and adjust to desired level of sweetness – add some monk fruit sweetener, stevia or sweetener of choice to taste if necessary.
  11. Spread/slather or pipe on to sweet and spicy carrot cake muffins
  12. Devour!

Notes –

* To make a flax egg mix 1 Tablespoon of flaxmeal (ground flaxseed) + 2 1/2 Tablespoons of water, let it sit for 5 mins to thicken & voila , you have a flax egg.
1 Tbsp flax meal + 2.5 Tbsp water = 1 egg

** I love Macro Mike plant based almond protein powder (have not tested any other in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT!  Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!

NOTE – You can sub 1/2 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these muffins to a whole new level!

*** If you’re not using a super thick Greek style yoghurt you can lay some muslin cloth in a colander/fine-mesh sieve and let it sit to drain out some of the excess water. Click here to see how its done ♥

Muffins will keep for 3-5 days stored in an airtight container. Or you can freeze (unfrosted)  for up to 3 months.

Enjoy xo

__________________________________________

Question of the day –

What’s your fave kind of cake??

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post Carrot Cake Muffins {Sugar Free – High Protein} first appeared on Better with Cake.

]]> https://betterwithcake.com/healthy/gluten-free-one-bowl-spiced-carrot-cake-muffins/feed/ 4 29504 Small Batch {Flourless} Black Forest Mud Muffins! https://betterwithcake.com/low-carb/small-batch-flourless-black-forest-mud-muffins/ https://betterwithcake.com/low-carb/small-batch-flourless-black-forest-mud-muffins/#respond Sun, 12 Feb 2023 04:13:33 +0000 https://betterwithcake.com/?p=31283 Small Batch {Flourless} Black Forest Mud Muffins!! The perfect treat to make & eat for valentines, galentines or just because, YUM!!! Subtly sweet, seriously chocolaty (yet secretly healthy) rich, fudgey mud muffins stuffed with black cherry jam, slathered with lashings of light, fluffy, freshly whipped cream finished with a sprinkling of dark chocolate a dusting of cacao & crowned with an extra sweet juicy cherry!   Truth be told, I’ve been wanting to make these black forest cupcakes for a realllly long time. For some reason, I just never got around to it. I think it’s because black forest cake...

The post Small Batch {Flourless} Black Forest Mud Muffins! first appeared on Better with Cake.

]]> Small Batch {Flourless} Black Forest Mud Muffins!!

The perfect treat to make & eat for valentines, galentines or just because, YUM!!!

Subtly sweet, seriously chocolaty (yet secretly healthy) rich, fudgey mud muffins stuffed with black cherry jam, slathered with lashings of light, fluffy, freshly whipped cream finished with a sprinkling of dark chocolate a dusting of cacao & crowned with an extra sweet juicy cherry!

 

Truth be told, I’ve been wanting to make these black forest cupcakes for a realllly long time.

For some reason, I just never got around to it. I think it’s because black forest cake looks and sounds so fancy which in my mind = VERY intimidating to make – and you know I’m all about that easy, easy – but, this weekend, being my birthday and all, I decided it was time.

Let me tell you, I’m kicking myself for waiting so long because not only are these black forest cupcakes insanely (and I mean I N S A N E L Y delicious) but, they really are super, SUPER EASY to make!

I’m talking one bowl, a handful of ingredients and 20 minutes easy!

And did I mention how delicious they were?!

I mean, can you even . . .

Gluten free – Dairy free – Grain Free – Refined Sugar free – Low Carb  – Paleo – Keto –  Vegan friendly!

Super simple, seriously delicious, secretly healthy small-batch flourless black forest mud muffins!

Stop what you’re doing, this needs to happen, now!

Small Batch Black Forest Mud Muffins

  • Cook Time: 15 mins
  • Persons: 6-9
  • Difficulty: Easy

  • Ingredients
  • 2 eggs
  • 2 Tablespoons of vanilla yoghurt
  • 2 Tablespoons of unsweetened vanilla almond milk
  • 1 teaspoon of vanilla
  • 3/4 cup (packed) almond flour
  • 1/4 cup cacao
  • 1/4 cup golden monk fruit sweetener – or coconut sugar / granulated sweetener of choice
  • 1 teaspoon of instant coffee (I love to use 1 pack of decaf mocha Before you speak coffee – it’s boosted w/ Ashwagandha, Camu Camu, magnesium, valerian root, zinc & it’s truly magical! use EMS10 to get 10% off if you want to try it & believe me, you do!)
  • 2 Tablespoons of  Macro Mike white choc (or mocha or vanilla) protein powder (see notes for sub)**
  • 1 teaspoon baking powder
  • 1/2 tsp baking soda
  • A pinch of salt
  • optional add in –
  • 1 Tablespoon of unflavoured collagen – it does not change the taste or texture at all but it adds a hit of protein & it’s great for hair, skin, nails & gut healing goodness.
  • For the filling –
  • 2 Tablespoons black cherry (or strawberry) jam n- I use St Dalfours – its 100% fruit ♥
  • For the frosting –
  • 1 cup of whipping cream (coconut or regular)
  • 1 teaspoon of vanilla extract
  • 1-2 Tablespoons of powdered sugar ( I used monk fruit but regular icing sugar is totally fine) – more or less to taste
  • 6 (or 9) fresh cherries
  • Dark chocolate, roughly chopped
  • A dusting of cacao – optional
  1. Instructions
  2. Pre-heat oven to 175’C/350’F
  3. Line a muffing tray (or grease well) then set aside.
  4. Place all muffin ingredients in to a small bowl and stir until well combined.
  5. Spoon muffin mix into your prepared muffin tray (I love to use an ice cream scoop for less mess & ensure equal batter distribution) .
  6. Bake for 15-20 minutes until the tops spring back when lightly pressed.
  7. Set aside to cool while you make your frosting – you can speed this up by popping them in the fridge (or freezer) for a few minutes
  8. Whip cream (+ vanilla & pwd sweetener) – set aside
  9. To put it all together – You have 2 options here –
  10. A – Take a small knife and cut out a section of the top of each muffin. I just insert a small knife on a 45’ish angle about a 1/2 cm in from the edge and just cut around so you remove a little cone shape from the middle of each muffin. Discard the cone (and by discard I mean snack on them as you move from cupcake to cupcake #chefperks)
  11. Fill each cupcake cavity with 1/2-1 teaspoon of jam or . . .
  12. B – You can leave the tops in tact and just spread the top of each cupcake with jam. Much easier and way less fidly but, I love the jammy filling that explodes from the middle of the cupcake – is it messy, you bet it is, is it worth it, I say yes, 100% oh so worth it.
  13. Top with whipped cream.
  14. Sprinkle with your chocolate shavings, dust with cacao,  top with one of those glorious cherries.
  15. Enjoy xo

__________________________________________

Notes –

* How to make a flax egg mix 1 Tablespoon of flaxmeal (ground flaxseed) + 2 1/2 Tablespoons of water, let it sit for 5 mins to thicken & voila , you have a flax egg.
1 Tbsp flax meal + 2.5 Tbsp water = 1 egg

** I love Macro Mike plant based almond protein powder (have not tested any other in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT!  Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!

You can sub 1/2 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these muffins to a whole new level!

Question of the day –

What would your dream celebration cake (or muffin) be?

Feel free to share recipes, or links to your fave recipes in the comments below and please for the love of all that is good in this world when you do make your secretly healthy {low carb – gluten free – sugar free} black forest muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

__________________________________________

The post Small Batch {Flourless} Black Forest Mud Muffins! first appeared on Better with Cake.

]]> https://betterwithcake.com/low-carb/small-batch-flourless-black-forest-mud-muffins/feed/ 0 31283 Blueberry Crumble Coffee Cake Muffins https://betterwithcake.com/low-carb/low-carb-gluten-free-blueberry-crumble-coffee-cake-muffins/ https://betterwithcake.com/low-carb/low-carb-gluten-free-blueberry-crumble-coffee-cake-muffins/#respond Wed, 16 Nov 2022 01:18:16 +0000 http://betterwithcake.com/?p=31139 Blueberry crumble coffee cake muffins . . . Subtly sweet, light, fluffy, soft, and tender, vanilla spiked muffins with perfectly golden, crunchy, crumble-like muffin top and are bursting with sweet juicy blueberries . . .   Obsessed much?! I think yes! I have been making muffins for our mid-morning/after-school snacks for months now, but these new, new, low carb, paleo, bakery-style blueberry muffins have been declared one of, if not THE BEST I’ve ever made! The day after I made them for the very first time, I packed one into spunky husbands lunch box and within minutes of morning tea time,...

The post Blueberry Crumble Coffee Cake Muffins first appeared on Better with Cake.

]]> Blueberry crumble coffee cake muffins . . .

Subtly sweet, light, fluffy, soft, and tender, vanilla spiked muffins with perfectly golden, crunchy, crumble-like muffin top and are bursting with sweet juicy blueberries . . .

 

Obsessed much?! I think yes!

I have been making muffins for our mid-morning/after-school snacks for months now, but these new, new, low carb, paleo, bakery-style blueberry muffins have been declared one of, if not THE BEST I’ve ever made! The day after I made them for the very first time, I packed one into spunky husbands lunch box and within minutes of morning tea time, I got a text from him telling me how amazing they were . . . then Eve had one after school and she loved them too! You know you’re onto a winner when the whole family approves!

One taste and I think you’ll agree. They’re so simple but they’re just so good!

Basic ingredients, basic in execution but the taste, the texture is anything but basic, they truly are out of this world delicious and no one will ever know that they also happen to be secretly healthy too!

What you’ll need to make your new fave, low carb, gluten-free, bakery-style blueberry coffee cake muffins –

  • Eggs – or flax eggs (to make 1 flax egg mix 1 Tbsp flaxmeal/ground flaxseed with 2.5 Tbsp water, mix it up and let it sit for 5 mins)
  • Vanilla yoghurt – Dairy or non-dairy, either works just fine
  • Vanilla extract
  • Vanilla almond milk – or milk of choice
  • Monkfruit sweetener – or granulated sweetener of choice
  • Almond Flour
  • Vanilla protein powder  or Coconut flour
  • Blueberries, obv
  • Tapioca or arrowroot starch – tossing our blueberries in a little flour before we mix them into the batter helps to stop them all from sinking to the bottom
  • A pinch of salt, always
  • Baking soda & baking powder to help them rise.

Pretty standard ingredients, right? I bet you have most things laying around already just begging to be transformed into these magical muffins!

How to make your low carb, gluten-free, bakery-style blueberry coffee cake muffins –

Honestly, as far as baking goes, it doesn’t really get much easier than this . . .

Just throw everything but the flour drenched blueberries into a bowl, give it a little stir . . . fold through the blueberries, scoop into your lined muffin tray, sprinkle on your streusel, bake, devour . . . see, told you it was easy!

But  . . . Don’t overmix the batter. Mix your dry ingredients into your wet ingredients until it’s just combined. If you overmix the batter your muffins may turn out dense and a bit rubbery, which nobody wants!

A more few tips on how to make your low carb, gluten-free, bakery-style blueberry coffee cake muffins –

I prefer to use fresh blueberries, I find frozen ones work fine but they do cause the batter to seize a little because of the sudden change in temperature and they also tend to bleed a lot through the mixture which can result in your muffins looking a touch green  . . . they will still work just fine and taste absolutely delicious but it’s just something for you to keep in mind. I prefer fresh berries but frozen will work if that’s what you have or prefer to use.

Use an ice cream scoop to get your batter from the bowl into the muffin tray. This is by far the easiest and least messy way Ive found (a lot less drips on the counter and yourself, and the muffin tray) and it also produces nice, uniform and even sized muffins! Deliciously winning on so many levels!

Ok, I think that’ it . . . so, what are you waiting for . . . go get your deliciously simple, secretly healthy, anything but basic, basic, bakery-style blueberry coffee cake muffin on!!

And FYI – just in case you, like me, are wondering why it’s called a coffee cake when there’s no actual coffee in it  . . .  apparently (according to google) – “coffee cake is a moist, tender cake that is usually topped with some kind of streusel topping and served alongside coffee or tea at breakfast (!!!!) … A coffee cake might have coffee in it, but the name comes from the fact that it is served with coffee, not because it has coffee in it.

So  . . . cake for breakfast it is! Thanks, google!

Gluten free – Dairy free – Grain Free – Refined Sugar free – Low Carb  – Paleo – Keto – Vegan friendly – but most importantly they really are downright delicious and you need them in your life because, yum!

Life’s short, eat dessert for breakfast (it’s OK, we’re allowed, google said so and if google said it, it must be true, right?!)!
*pls know I don’t actually believe everything google has to say but, an excuse to eat cake for breakfast . . . I’m in!

Super simple, insanely delicious and I hope you love them as much as I do which just in case you didn’t catch it is A LOT!

From my heart to yours, Enjoy xo

For my visual learners, Click here for some step-by-step pics & to cook along with me.

Bakery Style Blueberry Coffee Cake Muffins

  • Cook Time: 15 mins
  • Persons: 9
  • Difficulty: Easy

  • Ingredients
  • For the muffins –
  • 2 eggs
  • 2 Tablespoons of vanilla yoghurt
  • 2 Tablespoons of vanilla almond milk
  • 1 Tablespoon of vanilla
  • 1 cup almond flour
  • 2 Tablespoons of vanilla buttercream protein powder (see notes for brand recs & sub)
  • 1/4 cup monk fruit sweetener – or granulated sweetener of choice
  • 1 teaspoon baking powder
  • 1/2 teaspoon of baking soda
  • A pinch of salt
  • Blueberries – measure with your heart
  • 1 tsp arrowroot or tapioca flour
  • 1 scoop of unflavoured collagen – totally optional & it will not change the taste or texture but adds a hit of protein (which totally makes me feel better about eating cake for breakfast) & is great for hair skin, nails & gut health
  • For the glorious golden streusel crumb topping –
  • 1 Tablespoon of almond meal
  • 1 Tablespoon of monk fruit sweetener – or granulated sweetener of choice
  • 1 teaspoon of liquid coconut oil
  1. Instructions
  2. For the muffins ;
  3. Pre-heat oven to 175’C/350’F
  4. Line your muffin tray with paper cases then set aside.
  5. Mix your streusel topping in a small bowl and set aside.
  6. Place all muffin ingredients apart from the blueberries into a medium-size bowl and stir to combine.
  7. Toss your blueberries in flour then fold into the muffin batter  (or you can scoop the batter into the muffin tray & just place your blueberries on top then sprinkle the streusel) . Try not to overmix
  8. Spoon your batter into your prepared muffin tray.
  9. Sprinkle with the streusel mix.
  10. Bake for 12-15 minutes – until the top springs back when lightly pressed.
  11. Enjoy xo

 

Notes & substitutions  –

  • I love Macro Mike plant based almond protein powder (have not tested any other in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT!  Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!
  • You can sub 1/2 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these muffins to a whole new level!

__________________________________________

Question of the day –

What’s your fave flavour muffin? Any suggestions or requests on what we should make next?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your light, fluffy, bakery-style blueberry coffee cake muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

 

The post Blueberry Crumble Coffee Cake Muffins first appeared on Better with Cake.

]]> https://betterwithcake.com/low-carb/low-carb-gluten-free-blueberry-crumble-coffee-cake-muffins/feed/ 0 31139 {Flourless} Mocha Fudge Protein Muffins for Two – or just you xo https://betterwithcake.com/healthy/gluten-free-flourless-mocha-fudge-protein-muffins-for-two/ https://betterwithcake.com/healthy/gluten-free-flourless-mocha-fudge-protein-muffins-for-two/#respond Sun, 24 Oct 2021 04:04:11 +0000 http://betterwithcake.com/?p=29277 Say hello to my latest obsession . . . One bowl mocha fudge protein muffins! Because life’s busy, mornings are crazy and sometimes I want to eat cake for breakfast! Please tell me I’m not the only one?! The recipe below makes 1 jumbo, 2 large or 4 mini muffins so it perfect for those moments when you need a rich chocolate muffin (or 2) but don’t want to bake, or can’t be trusted with ( ← tell me I’m not the only one?!)  an entire batch of 12 – 24! So, if you, like me, are looking for a...

The post {Flourless} Mocha Fudge Protein Muffins for Two – or just you xo first appeared on Better with Cake.

]]> Say hello to my latest obsession . . .

One bowl mocha fudge protein muffins!

Because life’s busy, mornings are crazy and sometimes I want to eat cake for breakfast!

Please tell me I’m not the only one?!

The recipe below makes 1 jumbo, 2 large or 4 mini muffins so it perfect for those moments when you need a rich chocolate muffin (or 2) but don’t want to bake, or can’t be trusted with ( ← tell me I’m not the only one?!)  an entire batch of 12 – 24!

So, if you, like me, are looking for a way to eat dessert for breakfast (or breakfast for dessert), then look no further friend, this right here, these light, fluffy, subtly sweet, seriously chocolaty,  espresso infused , secretly healthy, mocha fudge protein muffins are exactly what you need!

Even if you’re not actively looking and I don’t think it matters what the question is these soft, tender, light, fluffy, secretly healthy, rich chocolate muffins are the answer!

Chocolate doesn’t ask questions chocolate simply understands!

Rich in antioxidants, packed with protein and spiked with the perfect hit of espresso – sure sounds like a balanced breakfast to me?!

And then we have that optional, but not really, rich chocolate frosting . . .

It’s so not necessary but oh so worth it!

It’s fudgy and rich, luscious and creamy and so deliciously addicting that I strongly suggest you make yourself a double batch. One to frost your secretly healthy, mocha fudge protein muffins and another to just sit and eat by the spoonful do it . . .

Thank me later!

Made with just a handful of ingredients that I bet you have on hand already and comes together in one bowl with one spoon and can be ready to devour in less than 15 minutes!

Subtly sweet, seriously chocolaty, espresso-infused, light, fluffy bites of protein-packed deliciousness!

Gluten Free – Dairy Free – Grain Free – Sugar free – Low Carb – Keto – Paleo – Vegan friendly but most importantly they really are a little slice of heaven right here on earth and you need them in your life because,

You really can have your cake and eat it too! Double frosting for me, please!

1 bowl + 15 minutes . . .

Make them, eat them, love, love, love them xo

Ingredients –
Makes 2 large, 4 medium or 6 mini muffins

One Bowl {Flourless} Mocha Fudge Protein Muffins for two - or just you xo

  • Cook Time: 15 mins
  • Persons: 2
  • Difficulty: Easy

  • Ingredients
  • For the muffins –
  • 1 egg white
  • 1 teaspoon of vanilla
  • 2 Tablespoons of almond butter –  or nut/seed butter of choice – I love tahini for a nut free version, you can also sub coconut oil or ghee
  • 2 Tablespoon vanilla yoghurt
  • 1 Tablespoon of almond milk
  • 2 Tablespoons of almond flour
  • 1 Tablespoon of protein powder – I use Naked Harvest choc swirl THRIVE plant based protein pwd – XOEM = 15% off if you want to try
  • 1-2 Tablespoon of stevia or monk fruit sweetener – depending on how sweet you want it
  • 1 Tablespoon of cacao
  • 1 teaspoon of instant espresso
  • 1/2 teaspoon cinnamon – but really, measure with your heart
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon baking soda
  • A pinch of salt
  • For the frosting –
  • 1 Cup vanilla Greek stykle yoghurt
  • 1 Tablespoon of choc almond or hazelnut butter (or nut/seed butter of choice)
  • 1 teaspoon of choc creamer or cacao
  • 1 Tablespoon of choc protein powder (or more cacao + pwd sweetener of choice)
  • 1 pinch of salt
  • Vanilla almond milk , as much as needed to reach your desired consistency.
  1. Instructions
  2. For the muffins ;
  3. Preheat oven to 175’C (350’F)
  4. Line (or grease and flour) your muffin tray with paper cases and set aside
  5. Place all cupcake ingredients in to a medium bowl and stir until well combined
  6. Spoon in to your prepared muffin tray and bake for 12-15 minutes for large muffins or 8-12 for minis – until tops spring back when gently pressed and a toothpick.
  7. Allow to cool in the tray for a 2-3 minutes before transferring to a wire rack (or pop them in the freezer for 5 minutes) to cool completely
  8. While your muffins are cooling prepare the frosting –
  9. Place all ingredients in to a small bowl then stir until smooth creamy and well combined.
  10. Taste and adjust to desired level of rich, nutty, chocolaty deliciousness.
  11. Slather on to your muffins.
  12. Devour!

 

 

Enjoy xo

__________________________________________

Question of the day –

Do you prefer a sweet or savoury breakfast?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The post {Flourless} Mocha Fudge Protein Muffins for Two – or just you xo first appeared on Better with Cake.

]]> https://betterwithcake.com/healthy/gluten-free-flourless-mocha-fudge-protein-muffins-for-two/feed/ 0 29277 {Low Carb – Sugar Free} Swirled Strawberry Cream Sheet Cake https://betterwithcake.com/healthy/low-carb-sugar-free-swirled-strawberry-cream-sheet-cake/ https://betterwithcake.com/healthy/low-carb-sugar-free-swirled-strawberry-cream-sheet-cake/#respond Thu, 07 Oct 2021 06:18:37 +0000 http://betterwithcake.com/?p=30502 Keeping things short and sweet today with this {low carb – sugar-free} swirled strawberry cream cake because I woke up this morning craving cake, as you do, and figured you might want some too! No idea how or where the craving came from but I decided to just go with it. I mean, I figure it’s always somebody’s birthday somewhere right so it’d be rude not too?!  But, if you really need a good excuse my sweet niece just got engaged and this strawberry cream sheet cake sounds like the perfect way to celebrate a sweet summer romance! Subtly sweet,...

The post {Low Carb – Sugar Free} Swirled Strawberry Cream Sheet Cake first appeared on Better with Cake.

]]> Keeping things short and sweet today with this {low carb – sugar-free} swirled strawberry cream cake because I woke up this morning craving cake, as you do, and figured you might want some too!

No idea how or where the craving came from but I decided to just go with it. I mean, I figure it’s always somebody’s birthday somewhere right so it’d be rude not too?!  But, if you really need a good excuse my sweet niece just got engaged and this strawberry cream sheet cake sounds like the perfect way to celebrate a sweet summer romance!

Subtly sweet, light and fluffy vanilla cake swirled with homemade cheats strawberry jam is frosted with lashings of freshly whipped coconut cream OOooOO yes!  This cake is nothing short of delicious. Every bite is swirled with fresh berries, hints of vanilla and fluffy whipped cream!

It’s the perfect treat for any and all occasions. Like a random Thursday because, why not?!

Truth be told, Ive been holding on to this recipe for months (but really, years) now. Ever since Eve was little, every year for her birthday without fail, she always requests one thing . . . strawberry sheet cake with alllll of the whipped cream! The girl knows what she wants and let me tell you, the girl has very good taste!

It’s deliciously simple, incredibly flavourful and if summer had a signature sheet cake, this would be it!

It’s light, fresh, and just downright delicious and it also happens to be secretly good for you! Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and can be ready to devour within the hour!

Healthy enough to serve for breakfast with a big ol’ vat of coffee, of course, but indulgent enough to celebrate just about any occasion! + a champagne toast if you feel so inclined!

Gluten Free – Dairy free (if you want) – Grain free – Refined Sugar free –  Low Carb – Paleo – Vegan friendly !

I hope you love as much as we do. Which is A LOT!

Just bake, frost, and enjoy! Click here for some step-by-step video & a picture of the happy couple ♥

Swirled Strawberry Cream Cake

  • Cook Time: 1 hour
  • Persons: 4-6
  • Difficulty: Easy

  • Ingredients
  • For the vanilla sheet cake:
  • 2 eggs
  • 2 Tablespoons of vanilla yoghurt
  • 2 Tablespoons of unsweetened vanilla almond milk
  • 1 Tablespoon of vanilla
  • 1 cup almond flour
  • 1 teaspoon of coconut flour
  • 1/4 cup monk fruit sweetener (or granulated sweetener of choice)
  • 1 teaspoon baking powder
  • 1/2 teaspoon of baking soda
  • A pinch of salt
  • For the strawberry swirl:
  • 1 cup of strawberries, roughly chopped
  • 1 teaspoon of monk fruit sweetener (or granulated sweetener of choice)
  • A squeeze of lemon juice (about 1/2 a tsp)
  • For the frosting –
  • 1 cup of whipping cream (coconut or regular)
  • 1 teaspoon of vanilla extract
  • 1-2 Tablespoons of powdered sugar ( I used monk fruit but regular icing sugar is totally fine) – more or less to taste
  • 1 Tablespoon of your strawberry sauce
  1. Instructions
  2. For the strawberry sauce –
  3. Add the strawberries, sweetener and lemon juice to a medium-size saucepan over high heat.
  4. Bring the mixture to a boil, once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the sauce has reduced and thickened by 1/3.
  5. Remove from the heat and set aside to cool. It will continue to thicken as it cools.
  6. For the cake:
  7. Pre-heat your oven to 175/C/350/F and line/grease your baking tray pan with baking/parchment paper and set aside.
  8. Place all of your cake ingredients into a medium-size bowl and stir to combine.
  9. Pour into your prepared baking tray.
  10. Take about 1/4 cup of the strawberry sauce and dollop it by the teaspoon randomly over the top of the cake.
  11. Use a knife (or toothpick) to lightly swirl the sauce around, don’t over mix it.
  12. Bake for 20-30 minutes until the top springs back when lightly pressed and the cake is set. If you feel the cake is browning too quickly just cover with some foil to prevent it from burning.
  13. Set aside to cool while you make your whipped cream.
    Note – as the cake cools, the strawberry sauce will sink down into the cake leaving luscious, sunken swirls of sweet strawberry sauce. It’s incredible! You will LOVE it!
  14. To frost the cake, top with 1/3 of your whipped cream, then drizzle over the extra Tablespoon of strawberry sauce, you can swirl it through the cream with a toothpick, add remaining cream and smooth to the edges.
  15. Slice.
  16. Enjoy xo

__________________________________________

Question of the day –

What would your dream celebration cake be?

Feel free to share recipes, or links to your fave recipes in the comments below on the Facebook page or over on Instagram and please for the love of all that is good in this world when you do make your strawberry swirl sheet cake (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page or Instagram.  Seeing you re-create and enjoy my recipes makes my heart so happy! Sharing is caring remember . . .

Do it, do it You know you want to

__________________________________________

The post {Low Carb – Sugar Free} Swirled Strawberry Cream Sheet Cake first appeared on Better with Cake.

]]> https://betterwithcake.com/healthy/low-carb-sugar-free-swirled-strawberry-cream-sheet-cake/feed/ 0 30502