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

• *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.

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

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The post {Sugar Free} Maple Vanilla Banana Bread + Espresso “Cream Cheese” Frosting first appeared on Better with Cake.

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

* 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.

Gingerbread season has arrived!!!!!!!!!!!!!!!!!!! Insert all the exclamation points and fun, festive happy dancing, here!!!!!!!!!!!!!!

Could I be anymore excited?!
Please tell me you read that in the voice of Chandler Bing (hello, Friends for life), if not, go back and read it again . . . I’ll wait . . .

And just in case you weren’t sure, the answer is no, I could not be any more excited – choosing to ignore the fact that gingerbread season means that Christmas is just around the corner and I haven’t even come close finish my Christmas shopping yet . . . am I stressed . . . little bit but . . .

I have a fresh batch of gingerbread muffins so I’m choosing to focus on that.

Please tell me I’m not the only one who is crazy excited for all things gingerbread?!

I don’t know what it is about that combination of spices, it just makes me feel all the fun and festive feels (just in case you didn’t know, Christmas is my absolute favourite) and warms me down to the depths of my soul.

Maybe it’s because gingerbread is not something we have everyday. The acceptable window for gingerbread consumption is just a few short weeks, really just the month of December, so I think that helps to make it extra special.

Speaking of extra special . . .

You guys, these gingerbread muffins . . . where do I begin ?!

Aptly named the best ever/ my absolute fave because they really truly are. By December 4th and I may have made them 3 times already . . . Im sorry it took so long for me to share them with you, life has been cah-razy, I know you get it . . . but, one bite of these light, fluffy, perfectly spiced gingerbread muffins and all will be forgiven . . .

Yes, they really are THAT good!

Soft, tender, subtly sweet, perfectly spiced and just all kinds of wonderful.

Made with just a handful of ingredients that I bet you have on hand already and can be ready to devour in less than 20 minutes!

Serve them simple as they are, drizzle with a traditional powdered sugar glaze or a little melted coconut butter. Extra cinnamon for me please!

Or you totally serve them with this whipped vanilla cream cheese frosting, or this espresso cream cheese frosting or even this dark chocolate espresso ganache – or make a platter with some of each! ← this will be happening!!

However you choose to do it you really can’t go wrong!

Perfect to have on hand to fuel the frenzied, frantic , last minute Christmas shopping or just because IT’S GINGERBREAD SEASON!!!!!!!

And just when you thought you couldn’t love them anymore, this recipes makes just 6-9 delicious little muffins so it’s perfect for those moments when you’re craving a slice of gingerbread (or 2) but don’t want to bother baking, or can’t be trusted with (←we’ve all been there) an entire loaf (or batch of 12-24)

And, these babies are 100% freezer friendly so you can totally get a head of the game, and make them now, pull them out of the freezer on Christmas Eve, Christmas brunch, sorted!

1 bowl + 7 ingredients ( a handful of spices) and 20 minutes and you too could be devouring this deliciousness!

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

All natural, quick and easy, subtly sweet, soft and tender, perfectly spiced gingerbread muffins . . .

From my heart to yours, enjoy xo

Let the festive fun, begin!!!!!!!

• I used Macro Mike limited edition caramel popcorn 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!  Use AMB-EM to get a cheeky discount if you want to try it & believe me, you do!
• 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!

__________________________________________

Question of the day –

What’s your fave festive treat??

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 Classic Style Gingerbread Muffins 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 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!

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!

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

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.

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!

__________________________________________

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.

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.

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.

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

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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

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

Week 9 of lockdown, week 7 of homeschool / remote learning  . . . my brain is fried!

So, who wants cake?!

But not just any ol cake, BLACK FOREST CAKE!!!!!

Chocolate + cherries & freshly whipped cream?! it’s a yes from me!

You in?!

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?!

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

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 cupcakes

Come celebrate with me!

__________________________________________

Question of the day –

What would your dream birthday cake (or treat of choice) 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 black forest cakes (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

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The post Small Batch {Flourless) Black Forest Cupcakes first appeared on Better with Cake.

Slightly crisp, almost brownie-like on the top, subtly sweet, seriously chocolaty and SUPER fudgy in the middle!

And don’t get me started on the “optional” (but not really) dark chocolate frosting . . . I kind of want to slather it over my entire life!

Cozied on the couch in my comfiest pj’s binge-watching Harry Potter (Eve’s annual birthday week tradition) with a couple of these bad boys = my kinda Saturday night! And not just because we are back in lockdown here in Sydney, because that really is my idea of the perfect Saturday night!

You in?!

Rich in magnesium (thank you cacao & almonds) & it’s a muffin so totally acceptable for breakfast consumption!

Living our best working from home/ schooling from home/ lockdown lives up in here!

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

Super simple, seriously delicious . . .

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

 

 

Small Batch {Flourless} Choc Fudge Mud Muffins

• Cook Time: 15-20 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
• 1 teaspoon baking powder
• A pinch of salt
• For the frosting –
• 1 cup of dark chocolate (chips or chopped)
• 1 cup of coconut (or regular) cream
• A pinch of salt

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.
8. To make the frostong – Melt chocolate your preferred method .
9. Add cream and salt then stir until smooth, creamy and well combined.
10. Cool til spreadable .
11. Once cooled, slather muffins (you can pipe a puffy cloud by spooning cooled mixture into a ziplock bag and snipping off one of the corners. Just place the tip over the centre of the muffin and gently squeeze. Repeat until all muffins have been frosted.
12. Enjoy xo

 

__________________________________________

Question of the day –

What would your dream birthday cake (or treat of choice) 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 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) Choc Fudge Mud Muffins first appeared on Better with Cake.