It’s super delicious, seriously easy and makes a wonderful treat, any time of day!

Im trying to think of something fun to tell you, some witty caption but honestly, I got nothing  . . .

All I can think about is how insanely delicious this banana bread is (was?!) and how excited I am for you to try it!

Subtly sweet, light, fluffy, super flavourful banana bread topped with lashings of secretly healthy, protein-packed whipped espresso “cream cheese” frosting . . . it’s a need my friend, A NEED!

Not surprisingly whatsoever, the espresso-infused frosting is my favourite part. Not that banana bread needs any help but, if there was anything on earth that could make banana bread taste better, you can stop looking, I found it!!!!!!

Banana bread + (secretly healthy) cream cheese frosting + coffee = so much yes!

If you’re not into coffee (tell me how it is we’re friends again?! Jks, you know I love you it just means more for me!) you can absolutely leave it out! Even without the hint of espresso, cream cheese frosting always = a very good time! I promise it will be totally fine and still taste fantastic because banana bread and cream cheese are a match made in heaven. Creamy, dreamy, decadent, rich, and oh so delicious. Just mayyyyyybe not quite as magical as it is with the espresso in my opinion but you know that I’m a huge, HUGE coffee lover. I promise it will still be insanely delicious even without the espresso #youdoyouboo

So, if you, like me, are looking for a way to use up those ever-present, manky, over-ripe bananas (+ a new way to get your coffee on) , igotu! This sugar free, maple vanilla banana bread is EXACTLY what you need!

A delicious little (secretly healthy) twist on your classic style banana bread but taken to a whole new level because it’s topped with the lushest whipped espresso cream cheese frosting that I kind of want to slather it over my entire life! One taste and I’m sure you will be right there with me!

I mean, can you even . . .

You know you want in on this! ↑↑↑

Super simple, I N S A N E L Y 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 ca be ready to devour within the hour!

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

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

Enjoy xo

*  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.

** 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 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 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} Maple Vanilla Banana Bread + Espresso “Cream Cheese” Frosting first appeared on Better with Cake.

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.

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.

Subtly sweet, light, fluffy, soft & tender banana bread spiked with a hint of maple, a hum of vanilla studded with buttery pecans! The pecans help to balance out the natural sweetness of the banana bread, it really is incredible and then we have the secretly healthy,  sugar-free, protein-packed salted caramel espresso “cream cheese” frosting . . .

Ummmm, that frosting . . . I kind of want to slather it over my entire life, one taste & I know you will too. I mean would you just look at it, sitting there looking all dreamy & caramel-y . . .

Honestly, there are moments in life when words are simply not required & I strongly believe that this might be one of them . . . plus the sooner I stop talking (or typing) the sooner you can stop reading & start eating!!!

A few tips on how to make your best ever , secretly healthy, sugar free banana bread:

Use super ripe bananas! I suggest using EXTRA ripe bananas (the ones with lots and lots and lots of brown spots are the ones you want!!) These are sweeter and better for this recipe since there are no other added sweeteners apart from a tiny drizzle of maple syrup.

Don’t have any super ripe bananas on hand?! Don’t worry, I’ve got you covered with an amazing hack for how to get your unripe bananas ripe in minutes!! If you’re bananas arent as ripe as you’d like them to be, pop them on a baking tray and roast them (@ around 175’C/350’F) until the skins are black! Time will vary depending on how ripe they are already but it works like a charm. The skins look terrible but the inside of the banana will be perfect!

Use your food processor or blender!
I know, I know this means more washing up but I promise it’s so worth it! Technically, 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(& this is coming from someone who HATESSSSSSS washing up!!) IMO but, #youdoyou

Also, please dont think Im weird but, I dont like “chunks” of nuts in my baked goods. I love the flavour but dont like big pieces so, if you throw your pecans into the food processor while blending your bananas you get all the wonderful flavour of those buttery pecans minus the big chunks. If you dont mind chunks in your baked goods you can just roughly chop them and fold them through with the rest of your dry ingredients but, again, I promise the end result is 100% worth the extra washing up! I strongly encourage you to try it at least once – yes, I am so confident that this recipe is THAT good it’s one you will be making again, and again, and again and again!

A few tips on how to make whipped sugar free salted caramel espresso cream cheese frosting:

  If you’re not using a super thick Greek style yoghurt you can lay some muslin cloth in a colander or fine-mesh sieve (strainer?!) and let it sit for a few minutes which will help to drain out some of the excess water.

OK, I think that’s it . . . time to go get your sugar free, maple pecan banana bread on!

Super simple, I N S A N E L Y 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!

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

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

Enjoy xo

*  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.

__________________________________________

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} Maple Pecan Banana Bread with Salted Caramel Espresso “Cream Cheese” Frosting first appeared on Better with Cake.

Subtly sweet, light, fluffy, super moist (sorry but, they are), cinnamon spiked banana muffins with the creamiest, dreamiest (optional, but not really) protein packed peanut butter frosting.

Is it breakfast? Is it a snack? Is it dessert?

The answer my friend is yes, yes & YES!

Sweetened naturally with banana, vanilla and a pinch of cinnamon they really are the perfect, any time treat!

And that frosting . . .

It’s basically a healthified, protein packed, sugar free, version of peanut butter buttercream & I am here for it!

It’s so deliciously addicting that I strongly suggest you make a double batch. One to frost your muffins & another to just sit eat straight up by the spoonful (or blend in to your coffee or late night ho cho) seriously, do it. . . thank me later!

Heathified or not, I can’t think of a better way to start, end or fill the day than with one (ot two) of these bad boys!

I mean, can you even with how fluffy they are?!

I’m trying to think of some witty caption, something fun to tell you but really I got nuthin’ . . .

Just go make these muffins already!

Gluten Free – Dairy free – Grain free – Refined sugar free –  Low Carb – Paleo –  Keto – Vegan friendly.

7 ingredients + 15 mins!

Make them. Eat them. Love, love, love them xo

Sugar Free {Flourless} Banana Muffins

for Two – or just you xo

Ingredients –
Makes 2 large or 4 small muffins

For the muffins –

1 egg white

1 small or 1/2 a large over ripe banana

1 teaspoon of vanilla

2 Tablespoons of almond butter –  or nut/seed butter of choice – I love tahini for a nut free version.

2 Tablespoons vanilla yoghurt

2 Tablespoons of almond flour

1 Tablespoon of protein powder
(or 1 more Tablespoon of almond meal)

1/2 teaspoon of coconut flour)

1/2 teaspoon of cinnamon – I love using cinnamon spice Before you speak coffee (EMS10 = 10 % off if you want to try it) but, regular cinnamon works too

1/4 heaping teaspoon of baking powder

A pinch of baking soda

A pinch of salt

For the frosting –

1/4 cup of vanilla yoghurt (can also use peanut, cashew or almond butter)

1 Tablespoon of protein powder

1/2-1 teaspoon of sugar free salted caramel (or vanilla) creamer or pwd sweetener of choice to taste

1 pinch of salt

Vanilla almond milk , as much as needed to reach your desired consistency.

Method –

For the muffins ;

1 – Preheat oven to 175’C (350’F)

2 – Line (or grease and flour) 2 cups of your muffin tray with paper cases and set aside

3 – Place all cupcake ingredients in to a medium bowl and stir until well combined – I actually just throw mine in the blender .

4 – Spoon in to your prepared muffin tray and bake for 10-12 minutes until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the center. DO NOT OVER BAKE!

5 – 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

While your muffins are cooling prepare the frosting –

1 – Place all ingredients in to a small bowl then stir until smooth creamy and well combined.

2 – Taste and adjust to desired level of sweetness

3 – Slather on to your muffins.

4 – Devour!

Enjoy xo

__________________________________________

Question of the day –

Which do you prefer the muffin top or the base? The top is my fave.

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 Sugar Free Banana Muffins for two – or just you xo first appeared on Better with Cake.

Today I’m sharing a short, sharp lower body workout that you can do anywhere, anytime in just 15 minutes , with or without equipment, totally your call.

You guys know how how much I love, love, love my lower body workouts, The lower body is where your powerhouse muscles are (I’m looking at you quads, glutes and hamstrings) which means you get a serious bang for your workout butt, I mean buck

So, here’s what we are going to do (click here to see a demo of each exercise + my fave cool down stretches) –
Squat
Lunge
Glute Bridge
Fire Hydrant
Donkey Kick

Aim to do 8-10 reps of each exercise (count reps per leg where applicable) then repeat the entire sequence through for a total of 3-4 rounds (or as many rounds as pretty in 15 mins), resting as needed. Sound good?

Once that’s done, if you’re feeling up to the challenge, we have ourselves a bonus burn out round!

Grab a timer, and do as many jump squats (or pulse if jumping is not your thing) in 1 minute!

Remember, we want quality not quantity, always! Never compromise your form, ever! If your form starts to fail your done, got it?

Take your time, concentrate, focus and breathe through each and every exercise. You are strong, you are amazing, you have big energy! You’ve totally got this!

Now, for those of you who are just getting started or may not have access to a gym of any kind of weights you can absolutely do with workout without any added weight and let me tell you, you will be feeling it.

Not even kidding, this was me the day my first attempt at this workout –

Just because you’re “only” using your body-weight as resistance doesn’t not make this an easy workout. Your quads and glutes will be burning by the final round and you will definitely be feeling the effects of it tomorrow I assure you.

You have been warned!

For our fully functioning/more advanced lifters who might be looking to make things a little more challenging – grab yourself a weapon of choice – a set of dumbbells, a barbell, kettlebells, your EmPack, some resistance bands or any combination you like. Make sure you choose something appropriate for your strength but, don’t be afraid to challenge yourself.

Although, we want quality not quantity, always! Never compromise your form, ever! If your form starts to fail your done, got it?

Take your time, concentrate, focus and breathe through each and every exercise. You are strong, you are amazing, you have big energy! You’ve totally got this!

And because nothing makes a workout challenge more fun than getting a buddy to join you. Why not grab your BFF or a family member or your fave workmate and have them join you, power in numbers baby!

Don’t forget to come back and let me know how you did once you’re done. Either leave me a message in the comments below, or you can give me a shout on the Facebook page or tag me (@EmSwanston) on Twitter , or Instagram (@emsswanston) . I mean it, I wanna hear how you did!

Ok enough chit chat time to work –

15 Minute
Booty Burn

As always make sure you are nice an warm before you start your workout – Run on the spot, do jumping jacks, jump rope, dance around your living room, anything to get you warm then it’s time to get serious.

Finish with a nice little cool down and stretch, maybe take a walk or something anything to help bring your heart rate down. Finish with a few of your fave stretches. Please don’t skip the stretch people, its like dessert for the body.

Now onto our smoothie recipe . . .

How does a nice tall, subtly sweet, seriously creamy, secretly healthy, banoffee smoothie sound?

You guys, this smoothie . . .

It’s everything you love about a big ol’ slice of banoffee pie,  (complete with cookie crust!!) all served up in one pretty little cup!

No whisking, no folding, no baking, no cooling, no slicing, no fear of cream over whipping, or custard splitting or caramel burning, nadda!!!

And, it also happens to be seriously good for you!

Made with no added sugar, packed with protein, loaded with gut healing goodness nd thanks to a cheeky pinch of turmeric it also happens to be an natural anti-inflammatory and will give your immune system a nice little boost! 

Not that anyone would ever know! I won’t tell if you don’t!

It’s subtly sweet, luscious, creamy and just all kinds of wonderful!

And, I should probably mention that not only does our creamy, dreamy, dessert inspired smoothie taste like an absolute dream but, it also happens to be dairy free (if you want) , gluten free, sugar free, paleo, vegan, low carb and keto friendly!!!

But most importantly it really is just simply divine, the perfect way to treat yo’ self while you refuel and re-energize that beautiful body of yours on this fabulous Friday or any day really because, yummmmmm.

Sugar Free Bangin’ Banoffee Super Smoothie

 

Makes 1 shake
Ingredients –

1/2 cup of vanilla yogurt

1/2 cup unsweetened vanilla almond milk (or milk of choice ) – more or less to desired consistency

1/2 an over-ripe banana – preferably pre-frozen – keto friends sub banana stevia drops or banana flavored keto protein powder

1/2-1 scoop of Before you speak coffee caramel creamer – (use EMS10 to get 10% off) you could also sub maple syrup or 1-2 pitted dates – caramel extract or liquid stevia

1/2 teaspoon of vanilla

1/4-1/2 teaspoon of cinnamon – more or less to taste

1/4 teaspoon of turmeric – I use this turmeric tonic by further foods

1 Tablespoon of almond butter butter – sub 2 Tablespoons of almonds – soak in boiling water for 10 mins before blending if you don’t have a high powered blender.

A pinch of pink salt

1/4-1/2  cup of ice – more or less to desired consistency

Optional add ins;

1 Tablespoons of melted dark chocolate to swirl your glass  – pure happiness

1 teaspoon of maca – for hormone balance

1-2 scoops of  collagen – for gut healing goodness

Reishi & ATP Science Adrenal RX– boosts immunity, calms the nervous system & my busy brain

1 scoop protein powder  – for extra protein ( I think vanilla or unflavored would work best in this recipe)

Choc chip cookies, crumbled – for serving

Method –

1 – Place all smoothie ingredients into your blender and process until smooth, creamy and well combined.

2 – Pour into a chilled glass or mason jar then top with toppings of choice – I use coconut shreds, cacao nibs (or a shaving or dark chocolate) always.

 

Enjoy xo

Don’t forget to give me a shout out when you’re done – hit me up in the comments below via the Facebook page on Twitter or on Instagram

Now go, and remember;

and have yourself a killer day xoxo

_________________________________________

Question of the day –

When it comes to exercise do you prefer upper body? Lower Body? Total body?
Personally love a good lower body workout best!

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 this smoothie (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 {Sugar Free} Bangin’ Banoffee Super Smoothie & 15 minute {No Equipment} Lower Body Workout first appeared on Better with Cake.

You.

Are.

Welcome.

You guys, these secretly healthy, no added sugar, peanut butter choc banana muffins are everything!

I mean, peanut butter + banana & chocolate = happiness!

Name a more terrific trio , I’ll wait . . .

See, you can’t.

The only way these delicious little muffins could get any more enjoyable was if you had a monster size vat cup of coffee to sip on while you were eating them.

And to be honest, that’s exactly how they are designed to be consumed.

Coffee in one hand, magnificent, peanut butter choc chip banana muffin in the other.

Honestly, I can’t think of a better way to start (end or fill) the day!

Subtly sweet, light , tender, soft and chewy, packed with punchy peanut butter flavor (aka the best kind) with a gentle heart and belly warming hum of cinnamon and choc full of choc chips!

Can you even. . .

And, not only do they taste all kinds of incredible, hear me when I say they really, truly do but they also happen to be quite a nutritional powerhouse.

They’re packed with protein, high in fibre, rich in magnesium , potassium, B vitamins!

And let’s not forget about all of the antioxidants our delicious little choc chips bring to the table. If you’re looking for an excuse to eat chocolate for breakfast, all in the name of health, of course, then look not further friend, I got you!

But ,  health benefits aside, they really are just bonkers delicious and you need them in your life because, yummmmmmm!

A few tips before you get your bake on;

I made my muffins with gluten free oat flour which I made by simply blending up regular gluten free oats until they break down into a fine looking flour. You can buy pre-made oat flour but I find it’s just so easy and so much cheaper to make it myself.

That being said, if oats aren’t your jam feel free to use any kind of flour you like. Gluten free or regular,  they should all work!

My paleo friends, or those of you who don’t do grains of any kind ;

Swap the peanut butter for almond butter (or nut seed butter of choice) and use almond flour/meal in place of the oat flour and you should be good to go.

Keto friends ;

This recipe uses 2 bananas to make 6 large muffins, so that works out to 1/3 of a banana per muffin, you too can swap the oat flour for almond flour which will lower the carb count significantly! Enjoy them as part of your pre/post workout meal. You could also ferment your bananas so they’re sugar/carb free and more gut friendly if you’re into that kind of thing – see how/why that works here.

Seriously these healthy peanut butter choc chip banana muffins are so, SO good, we can’t have anyone missing out on the deliciousness.

Also, if you wanted to go ahead and drizzle them with melted dark chocolate because life’s just better when it’s drizzled with chocolate, I wouldn’t be mad about it.

Seriously, so not necessary but 100% worth it!

Subtly sweet, soft, tender, secretly healthy, hearty, wholesome peanut butter choc chip banana muffins . . .

Made with just 5 ingredients (and a handful of spices)  that I bet you have on hand already and bake up to delicious, delectable, devour-able perfection in less than 30 minutes!

Honestly, I don’t know what more I need to tell you . . .

Gluten free – Dairy Free – Refined Sugar Free – Paleo – Keto – Vegan Friendly

5 ingredients + 20 minutes . . .

Make them. Eat them. Love, love, love them!

{Sugar Free} Peanut Butter Choc Chip Banana Muffins

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Paleo & Vegan Friendly 

Makes 6-8  muffins subtly sweet, soft, tender, secretly healthy, hearty, wholesome peanut butter choc chip banana muffins

Ingredients –

For the muffins;

2 over ripe bananas

1 egg – vegan friends sub flax/chia egg or your fave egg placer

1/2 cup of peanut butter – or nut/seed butter of choice – I love using tahini for a nut free version

1 Tablespoon of vanilla

1/2 cup of gluten free oat flour – or flour of choice

1/2-1 teaspoon of cinnamon or chai spice mix  – measure with your heart

1 teaspoon of baking powder

1/2 teaspoon baking soda

A pinch of salt

Dark Chocolate – chips or chopped, again, measure with your heart

Optional add-ins ;

1 teaspoon of maca – for hormone balance

2 scoops of collagen – for gut healing goodness

Method –

1 – Pre-heat oven to 175’C/350/F

2 – Line a muffin tray with paper cases (or grease well) and set aside.

3 – Place everything except your chocolate into a food processor or blender and process until smooth and well combined. You could also just mash/stir in a bowl by hand if you prefer – I love how smooth and creamy the batter gets when blended

4 – Fold through dark chocolate

5 – Pour into your prepared muffin tray

6 – Bake for 15-20 minutes until the tops spring back when lightly pressed and a tooth pick has just a few moist crumbs attached when inserted into the centre.

7 – Devour!

Muffins will keep for 3-5 days stored in an airtight container. Or you can freeze for 3-6 months.

Enjoy xo

__________________________________________

Question of the day –

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

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 {Sugar Free} Peanut Butter Choc Chip Banana Muffins first appeared on Better with Cake.

Me: Sprinkles turmeric (and slathers espresso infused dark chocolate ganache) over my entire life = solves all problems.

Well, maybe not quite but I’m willing to give it a shot . . . who’s in?!

BAE is home sick with (another) cold, I somehow managed to cut a chunk out of the tip of my thumb and there is a months worth of over-night construction going on outside of our apartment building.

Snacks , chocolate and lots and lots (and lots and lots and lots) of coffee are required!

Enter glorious, golden spiced sweet potato banana bread muffins with an optional, but not really) dark chocolate espresso ganache frosting.

The fact that I’m calling them muffins means that they’re totally acceptable to eat for breakfast. Even with the frosting . . . it has coffee in it so therefore it’s automatically a breakfast food, right?!

You know I am.

Plus, the muffins themselves are naturally sweetened with no added sugar using our over-ripe banana, sweet potato and a splash of vanilla.

Then we add in a heart and belly warming hum of golden spices (think turmeric, cinnamon, ginger, cardamom, nutmeg and cloves) which not only warms me down to the depths of my soul but totally makes them taste like Christmas!

So, without any further ado’s allow me to introduce you to your new snack ( breakfast/lunch/dessert) obsession . ..

Sugar free, golden spiced sweet potato banana bread muffins!

Subtly sweet, soft and tender, perfectly spiced and just all kinds of wonderful.

I was going to make my usual banana bread but I thought muffins would be a better option because;

1 – mini = so much cuter &

2 – 15-20 minutes cook time verses 40-60 minutes cook time . . . it’s kind of a no brainer!

Plus, I don’t know how things go in your house when there’s a fresh loaf of banana bread laying around but here, it always seems to disappear the day it’s baked.

Anytime I walk past it I just cut myself  little sliver, and somehow at the end of the day, all those slivers add up to an entire loaf?!

Every. Single. Time.

But this way, they are pre-portioned ready to grab and go. No need for slicing (and slicing) and there’s a better chance they will last more than a day because I’m less likely to eat 8 muffins in one sitting, 8 “slivers” on the other hand is a different story, and,  I can easily just pack them up and hide them away in the back of the fridge (or freezer) for another day.

And while I’m being totally honest, that frosting . . . oh that frosting . . . it’s totally not necessary, not even a little bit but, as delicious as these muffins are all on their own, they’re not really very pretty , tasty – oh yes 100% without question, but pretty, not so much!

I totally did it for them ‘gram.

Also, I think you and I can both agree that life’s just better when it’s slathered in chocolate.

Case and point!

So, if you, like me, are looking for a way to use up that seemingly endless supply of manky over-ripe bananas , have yourself an insanely delicious snack (breakfast, lunch or dessert) then look no further friend.

This right here, these subtly sweet, soft and tender, perfectly spiced, sugar free , sweet potato banana bread muffins are exactly what you need!

Made with no refined flours – no added sugar using just a handful of ingredients that I bet you have on hand already and can be ready to devour in less than 30 minutes!!!!

Minus the frosting they also happen to be, 100% freezer friendly so you might want to go ahead and make a double, triple, quadruple batch because, yes, they really are that good!

I mean, can you even . . .

That colour?! That frosting?! And those glorious golden spices?!

All natural, quick and easy, subtly sweet, perfectly spiced, soft, tender, sweet potato banana bread muffins . . .

Gluten Free – Dairy free – Grain free – Refined sugar free –  Paleo  & Vegan friendly !!

1 bowl, 20 minutes – stop what you’re doing, this needs to happen now!

Make them. Eat them. Love, love, love them!

 

{Sugar Free} Golden Spiced Sweet Potato Banana Bread Muffins

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Paleo & Vegan Friendly 

Makes 8 soft and tender, subtly sweet, gloriously golden, perfectly spiced muffins

Ingredients –

For the muffins;

1 over ripe banana

1/2 cup of mashed sweet potato (I used 1 small)

3 eggs – vegan friends sub flax/chia egg or your fave egg placers

1/4 cup of almond  butter – cashew butter works really well too – I love tahini for a nut free version

1 Tablespoon of vanilla

2 Tablespoons of filtered water

1/2 cup of coconut flour

1 teaspoon of turmeric

1 teaspoon of cinnamon

1/4 teaspoon each of ginger, nutmeg, cardamom & cloves

1/2 teaspoon of baking powder

1/4 teaspoon baking soda

Optional add-ins ;

1 teaspoon of maca – for hormone balance

1 teaspoon of Uplift food – pre-biotics

2 scoops of collagen – for gut healing goodness

1 teaspoon of reishi – to boost immunity, calm the nervous system (and my busy brain!)

For the “optional” frosting –

1/4 cup coconut (or regular ) cream

1/2 block (1/4 cup) dark chocolate

1 teaspoon of vanilla

1/2-1 teaspoon of instant espresso

1 pinch of salt

Method –

1 – Pre-heat oven to 175’C/350/F

2 – Line a muffin tray with paper cases (or grease well) and set aside.

3 – Place all muffin ingredients into a food processor or blender and process until smooth and well combined. You could also just mash/stir in a bowl if you prefer

4 – Pour into your prepared muffin tray

5 – Bake for 15-20 minutes until the tops spring back when lightly pressed and a tooth pick has just a few moist crumbs attached when inserted into the centre.

6 – Set aside to cool.

While your cupcakes are cooling prepare the frosting –

1 – Melt chocolate _ espresso powder by your preferred method – I like to do mine on the stove, double broiler style but a microwave will work just fine too.

2 – Add vanilla, salt & stir to combine.

3 – Add the coconut cream to your espresso infused chocolate and stir until well combined.

4 – Allow to cool for a few minutes until it becomes spreadable – you can speed this up by popping it in the fridge or freezer for 5-10 minutes.

5 – Spread on to your cupcakes.

6 – Devour!

Cupcakes will keep for 3-5 days in the fridge when covered or stored in an airtight container. Or you can freeze (un-frosted) for up to 3 months.

Enjoy xo

__________________________________________

Question of the day –

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

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 {Sugar Free} Golden Spiced Sweet Potato Banana Bread Muffins first appeared on Better with Cake.

Single serve, choc chip banana bread blondies!

You guys, this blondie . . .

I don’t want to toot my own horn here but, I think I may have outdone myself on this one.

Deliciously buttery, perfectly sweet, spiked with a hint of cinnamon and chock full of choc chips!

Crispy on the edges, soft and tender in the middle . . . toot, toot

Part of me feels like I should apologize for sharing another single serve dessert recipe already but the truth is, I’m not sorry. Not even a little bit.

One taste and I’m pretty sure you’ll be very pleased I did.

Plus, if you’re anything like me you always, always, ALWAYS seem to have at least one manky over-ripe banana sitting in your fruit bowl.

It doesn’t seem to matter how many (or how few) I buy, there’s always at least one, although if I’m being totally honest, there’s really usually 2 or 3, that past their prime before we get a chance to eat them.

I’m sure bananas (and avocados) have their own magical time zone?! Waiting, waiting, waiting for them to ripen. You check, they’re perfect, so you go wash your hands to get ready to get your snack on and boom, missed your window!

Which is kind of annoying but then again, not really because I get a great deal of satisfaction transforming those gnarly, spotty, narnies in to something truly delicious.

It’s like I’m the fairy Godmother of the fruit world   . . .

Ok well, maybe not quite but I can assure you, these single serve choc chip banana bread blondies taste nothing short of magical!

Plus, single serve banana bread or a single serve blondie is a pretty genius idea if you ask me.

You know how I feel about sharing my food  . . . and, I don’t know what happens in your house, but if you’re anything like me an entire loaf of banana bread (or pan of blondies) rarely lasts more than a day.

You take it out of the oven and of course cut yourself off a piping hot slice and slather it with buttah and devour it immediately because who could resist that?! You’re only human after all.

Then, you set your knife down and go about your day, each time you pass that freshly baked deliciousness you slice off another sliver , and another, and another and come the end of the day, you go and have yourself a nice hot shower, make yourself a cup of chai and go to get a big ol’ slice of that dreamy banana bread (or blondie) to cozy on the couch with for you pre-bed time snack, (because don’t we all have those?! ) only to discover that all those slivers added up to the entire loaf?!

Every. Single. Time!

But this right here, this perfectly portioned pretty little snack is designed to be enjoyed that way!

And enjoy it you will!

Bonus points because it’s a healthy dessert that could totally be served for breakfast !

Just switch the ice cream for coconut or Greek style yogurt and replace the chai with a big ol’ vat of coffee!

Banana bread blondies for breakfast = sign me up!

And would you just look at that texture?!

Those flecks of vanilla bean and cinnamon, swooonnnn

Made with no refined flours or sugars using 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!

Gluten free, dairy free, grain free, EGG FREE, refined sugar free, vegan & paleo friendly but most importantly it really does taste all kinds of magical and you need it in your life because, yummmmmm

All natural, quick and easy, deliciously buttery, perfectly spiced, choc chip studded banana bread blondies . . .

Make it. Eat it. Love, love, love it.

Single Serve Choc Chip Banana Bread Blondie
{EGG FREE – Dairy Free – Gluten Free – Refined Sugar Free  – Vegan – Paleo}

Makes 1 deliciously indulgent, perfectly spiced choc chip studded banana bread blondie!

Ingredients –

1 manky over-ripe banana

2 Tablespoons of almond butter

3 Tablespoons of vanilla almond milk – or milk of choice

1/2 teaspoon of vanilla

2 Tablespoons of coconut flour

2 teaspoons of monk fruit sweetener (sub coconut sugar)

A pinch of cinnamon

1/2 teaspoon of baking powder

1/4 teaspoon of baking soda

1 pinch of salt

A couple of squares of your fave dark chocolate, roughly chopped (I use dairy free) or a small handful of choc chips + extra for drizzling – optional, but not really.

Optional add-ins

1 teaspoon of maca – for hormone balance

1-2 scoops of Vital proteins unflavored collagen peptides – for an extra boost of protein and gut healing goodness

1 scp protein powder – for extra protein (vanilla or unflavored would work best in this recipe) – I use Proganics Vanilla whey – you can use EMS10 to get 10% off – If adding protein powder you may need to add a little extra milk

Method –

1 – Pre-heat oven to 175’C?350’F and grease a small baking dish (I used my 4inch cast iron skillet but any kind of oven proof dish will work) – set aside.

2 – Place your banana into a small bowl and mash thoroughly – I like mine to be nice and smooth but feel free to be less thorougher if you like your banana bread to be a little more rustic with chunks of banana.

3 – Place  all remaining ingredients apart from your chocolate in to a the bowl and stir to combine.

4 – Transfer batter mix to your prepared baking dish. Smooth to the edges.

5 – Top with chocolate

6 – Bake for 6-10 mins (depending on how fudgy you like your blondies to be)

6 –  To serve,  top with sliced banana, strawberries, a drizzle of melted chocolate, and a big scoop (or two) of your fave ice cream.

Enjoy xo

__________________________________________

Question of the day –

What’s your favorite way to use those ever present, manky over-ripe bananas?

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 banana bread blondie (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 xo

__________________________________________

The post Single Serve, Choc Chip Banana Bread Blondie {EGG FREE – Gluten Free – Dairy Free – Refined Sugar Free -Vegan – Paleo} first appeared on Better with Cake.

Honestly, I could come up with new recipes and ideas for new recipes all day long but when it comes time to name them . . . I struggle.

Like, really, truly struggle!

In the interest of full disclosure, I have been back and forth, talking and texting my nearest and dearest more times than I can count (no really, I lost count) with ideas and suggestion on what to call this divine little loaf . . .

Choc Fudge Banana Crumb Cake . . .

Choc Fudge Streusel Topped Banana Bread . . .

Choc Fudge Banana Crumble . . .

And, to be honest, I don’t really love any of them.

This loaf though, oh how I adore it!

And, I suppose, at the end of the day, it doesn’t really matter what it’s “official” title is because oh my word, you guys . . . this right here is heaven in a loaf pan!

Think chocolate brownie, meets banana bread, meets coffee cake , meets crumble . . .

Decadent and rich (but not too rich), subtly sweet, seriously chocolaty, SUPER FUDGEY , secretly healthy (although no one would know it) dark chocolate banana bread finished with a deliciously buttery, crisp, crunchy, cinnamon spiked, streusel / crumble topping.

You guys, I can’t even!

I mean would you just look at the texture . . .

I hate to say it but sooo moist!

And that golden halo of a crumble it’s wearing . . .

I mean, can you even . . .

Is it breakfast?

Is it afternoon tea?

Is it dessert?

The answer my friend is yes, yes and YES!

Serve it for breakfast with a dollop of coconut or Greek style yogurt, some fresh fruit, a drizzle of nut butter and a big ol’ vat of coffee, of course.

Along side a nice cup of green tea for an afternoon treat

or, for an indulgent little late night dessert, serve it with a mountain of whipped vanilla coconut cream and/or a scoop of your fave ice cream and a couple of cheeky chunks of dark chocolate and you my friend are in for a real treat!

Although even served simply just as it is, is all kinds of wonderful. It really needs nothing else!

Just look at it . . .

All natural, quick and easy, subtly sweet, deliciously indulgent, seriously chocolaty, SUPER FUDGEY , secretly healthy choc fudge banana crumb cake

Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Keto – Paleo & Vegan Friendly

SOOOOOOO good!

Make it. Eat it.Love, love, love it!

Choc Fudge Banana Crumb Cake
{Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Vegan – Keto & Paleo Friendly}

Ingredients –

2  over ripe bananas  – Keto/ low carb lovin’ friends and those of you who have trouble digesting those bananas –  soak/ferment your bananas in coconut water keifr or kombucha overnight and you should be good to go – read more about how/why it works here

3 eggs – vegan friends sub flax/chia egg or your fave egg placers

1/4 cup of almond butter (or nut/seed butter of choice)

1 teaspoon of vanilla

1 Tablespoon of maple syrup

1/4 cup of coconut flour

1/4 cup of cacao

1/2-1 teaspoon of instant espresso – Optional – to help enhance the richness of the cacao

1/2  teaspoon of ground cinnamon

1 teaspoon of baking powder

1/2 teaspoon baking soda

2-4 Tablespoons (1/3-1/2 a block) of roughly chopped dark chocolate – optional, but not really

For the Streusel/Crumb topping ;

1/4 cup raw almonds, roughly chopped  or just pulsed in the blender to make a chunky crumb

2 teaspoons of monk fruit sweetener (sub coconut sugar)

1 Tablespoon of coconut flour

1 Tablespoon of hemp seeds – Optional – for plant based protein & omega’s-
Use EMSWAN10 to get 10% off

1 pinch of cinnamon

1 1/2 Tablespoons of coconut oil, melted

Optional add ins;

1 teaspoon of maca – for hormone balance

1-2 scoops of Vital proteins unflavored collagen peptides – for gut healing goodness

1 scoop protein powder – for extra protein (vanilla or unflavored would work best in this recipe) – I use Proganics Vanilla whey – you can use EMS10 to get 10% off

Method –

1 – Pre-heat oven to 175’C/350/F

2 – Grease/line a loaf pan and set aside.

3 – Place all banana bread ingredients into your food processor or blender and process until smooth and well combined. You could also just mash/stir in a bowl if you prefer

4 – Pour into your prepared loaf pan.

5 – Place all ingredients for your streusel topping into a small bowl and stir to combine.

6 – Evenly sprinkle your streusel on to the top of your banana bread.

7 – Bake for 30-40 minutes until a tooth pick has just a few moist crumbs attached when inserted into the centre.

If you feel like your streusel is browning a little quickly and fear it may catch and burn cover with foil.

8– Slice and Devour.

The post Choc Fudge Banana Crumb Cake first appeared on Better with Cake.

I don’t know what it is but I really, REALLY enjoy it!

Maybe it’s because more often than not, I get rewarded with a tasty treat of some kind.

Smoothies, muffins, cupcakes are good but banana bread is my fave thing to make.

I just love everything about it.

The smell of it baking, slicing into it fresh from the oven  . . .

I mean who doesn’t love a big ol’ slice of freshly baked banana bread?!

And don’t even get me started on the way it somehow, magically,  manages to get a little better, even more delicious and flavorful, in the days that follow?!

How something so unappetizing can be transformed into something so delicious with so few ingredients, so little effort, in so little time.

It really is magical

And would you just look at it!

You guys . . . this chocolate chai spiced banana bread really is all kinds of magical!

I’m talking next level delicious!

The richness of cacao combined with the caramelized sweetness of those over-ripe bananas and that gentle, heart and belly warming hum of chai inspired spices!

Decadent enough to be savored as a late night (or anytime) treat but it’s also light and (secretly) healthy enough to be served for breakfast.

Slather it with vanilla coconut or Greek style yogurt , top it with some sliced banana, a drizzle it with creamy, dreamy almond butter (& a big ol’ vat of coffee, of course) and you , my friend, are in for a real treat!

This chocolate chai spiced banana bread is crunchy on the outside (those crispy edges and slightly gnarly cracked edges are my fave), but super soft, seriously moist on the inside!

Sooooo good!

Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and bakes up to delicious, delectable, devour-able perfection in less than an hour!

Simply throw all your ingredients into your trusty ol’ food processor or blender and let it do the work for you.

Blend – Pour – Bake – Devour!

Gluten Free – Dairy free – Grain Free – Refined sugar free –  Paleo –  Keto &  Vegan friendly

Doooooo it!

Make it. Eat it.Love, love, love it!

Chocolate Chai Spiced Almond Butter Swirled Banana Bread
{Gluten Free – Dairy Free – Grain Free – Refined Sugar Free – Vegan – Keto & Paleo Friendly}

Ingredients –

2  over ripe bananas  – Keto/ low carb lovin’ friends and those of you who have trouble digesting those bananas –  soak/ferment your bananas in coconut water keifr or kombucha overnight and you should be good to go – read more about how/why it works here

3 eggs – vegan friends sub flax/chia egg or your fave egg placers

1/4 cup of almond butter (or nut/seed butter of choice) + extra for swirling

1 teaspoon of vanilla

1 Tablespoon of maple syrup

1/4 cup of coconut flour

1/4 cup of cacao

1 (heaping) teaspoon of homemade chai spice

1/2 teaspoon of baking powder

1/4 teaspoon baking soda

2-4 Tablespoons (1/3-1/2 a block) of roughly chopped dark chocolate – optional, but not really

Optional add ins;

1 teaspoon of maca – for hormone balance

1-2 scoops of Vital proteins unflavored collagen peptides – for gut healing goodness

1 scoop protein powder – for extra protein (vanilla or unflavored would work best in this recipe) – I use Proganics Vanilla whey – you can use EMS10 to get 10% off

Method –

1 – Pre-heat oven to 175’C/350/F

2 – Grease/line a loaf pan and set aside.

3 – Place all ingredients into your food processor or blender and process until smooth and well combined. You could also just mash/stir in a bowl if you prefer

4 – Pour into your prepared loaf pan

5 – Swirl with extra almond butter – just randomly drop spoonfuls of almond butter and drag a toothpick, knife, spoon, (or just your finger) through it to create a swirl.

6 – Bake for 30-40 minutes until a tooth pick has just a few moist crumbs attached when inserted into the centre.

7 – Slice and Devour.

The post Chocolate Chai Spiced Almond Butter Swirled Banana Bread first appeared on Better with Cake.