They’re like the classic bakery style blueberry muffins we know and love but with a secretly healthy twist.

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 in less than 30 minutes!

Perfect with your morning coffee (or green tea, matcha, golden mylk or chai)

The perfect addition to your WFH (WFH = working from home) lunch box

The perfect mid morning/ late afternoon / pre/post-workout pick me up

Perfect for a little post dinner not-so sweet treat!

They are subtly sweet, soft and tender with the most beautiful texture and the perfect heart and belly warming hum of cinnamon!

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

Hear me when I say, what they may lack in the looks department (although those slightly crispy, gnarly looking tops are my absolute fave) they totally make up for on the flavor front!

Serve them simply as they are, warm, cold, it’s all good! Slather them with butter – regular or coconut, drizzle with maple syrup (or dark chocolate!!!) , pop them in your yoghurt bowl . . .

Or, if you’re feeling a little extra and want to take the experience to a whole new level then you might want to go ahead and slather on some frosting.

Super simple, secretly healthy, one bowl and packed with protein! It’s kind of like a pimped up, protein packed, sugar free cream cheese frosting and it’s simply, divine!

I mean, can you even . . .

look at that delicious little cloud!

So not necessary but so, SO worth the extra 2 minutes to mix and slather  . . .

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

All natural, quick and easy, subtly sweet, soft and tender, perfectly spiced, light, fluffy, flourless, bakery style blueberry muffins with the creamiest, dreamiest cream cheese frosting!

Gluten free – Dairy free – Grain free – Refined sugar free – Low carb – Paleo – Can be nut free – Keto & Vegan Friendly

Bursting with deliciousness,

Like a warm cozy hug from my heart to yours,

enjoy xo

Flourless Bakery Style Blueberry Muffins

Makes 12

Ingredients –

3 eggs – or flax eggs

1 manky over-ripe banana

1/2 cup maple syrup *

1/2 cup almond butter – use tahini for nut free

1/3 cup vanilla almond milk – or milk of choice

1 Tablespoon of vanilla

3/4 cup coconut flour

1/4 cup almond meal – use tapioca/arrowroot flour for nut free

2 teaspoons of cinnamon

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1 pinch of salt

1 cup of blueberries (I used fresh and roughly mashed with a fork) – frozen should work too.

Optional add ins;

1 scoop of collagen – gut health
1 Tablespoon of vanilla protein powder – extra protein
You fave adaptogens – 1 JING to boost immunity & support adrenals

For the frosting –

1 cup vanilla yoghurt – I mix in 1 Tablespoon of before you speak coffee all natural vanilla creamer + 1 Tablespoon of vanilla protein powder to make it thicker, sweeter , extra creamy

1/4 teaspoon of freshly grated lemon zest – or a tiny drop of lemon oil

The post {Flourless} Bakery Style Blueberry Muffins first appeared on Better with Cake.

Well, apart from opening gifts on Christmas morning !

Calendars are marked, count downs are set  and on December 1st – the pestering requests begin.

I know, I know this recipe is a little more work than I usually like to do as there is some dough chilling and rolling involved ( no pre-baking though ) which is probably one reason that I only make them once a year but hear me when I say, apart from a little exercise in patience they are super, super easy to make and 100% worth it.

Subtly sweet, deliciously buttery, light, crisp pastry stuffed with a jammy, sweet, perfectly spiced fruit filling that truly is incredible!

I like to make a batch on Christmas Eve, ready to enjoy with our little lady, after dinner, while we read the night before Christmas before tucking her in to bed (and my marathon wrapping session begins) and of course we make sure we have enough to leave out for Santa.

Serve them simply as they are, add a dusting of powdered sugar and a nice cold class of milk, a nice cup of tea, coffee, hot chocolate or warm beverage of choice.

Add a dollop of cream, custard and/or ice cream – or a combination of all three, after all, it is Christmas.

Super simple, super delicious, healthy, homemade fruit mince pies.

Gluten Free Dairy Free Grain Free Nut Free Refined Sugar Free Paleo Friendly

Such a fun little family tradition and I would love nothing more than to have you join us.

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Question of the day –

What’s your fave holiday tradition?

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 healthy, homemade fruit mince pies (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 Healthy, Homemade Fruit Mince Pies {Gluten Free – Grain Free – Nut Free – Refined Sugar Free – Paleo Friendly} first appeared on Better with Cake.

You guys . . .

These spicy tuna, tahini and lime salad lettuce cups are so quick and easy to prepare but they are so insanely delicious, packed with so much flavor that your pretty little head may just explode!

You guys know how much I love a good lettuce wrap (see  here , here, here and here ) and these bad boys are my latest obsession.

One taste and I know you will be as in love with them as I am!

Especially that light, fresh, creamy, dreamy, garlic infused, tahini and lime dressing . . . oh my word!

The combination of that deliciously creamy, slightly nutty tahini combined with a pinch of garlic, a sprinkling of red pepper flakes and light. freshy, zesty squeeze of lime is absolute perfection!

I seriously want to take a bath in that dressing.

Ok maybe not, especially considering that there are red pepper flakes are involved . . . but I think you get the point!

It’s seriously good!

So good in fact, you might want to go ahead make yourself a double – triple – quadruple batch because if you’re anything like me (which I’m pretty sure you are seeings as we are food and fitness lovin’, invisible internet BFF’s and all)  you are going to want to eat it on allllll of the things! #cantstop #notsorry

It’s such a quick and easy way to add a tonne of flavor to a delicious, nutritious, 5 minute meal!

Serve them simply as they are or, for a heartier meal you cold roll it into a tortilla,  load them on to a slice or two of your favorite bread, or a couple of crackers for a quick and easy yet seriously satisfying, flavor packed lunch.

Or you could even serve them along with some light and fluffy cauliflower rice (or regular rice or quinoa if you prefer) and garlic roasted Brussels sprouts and have yourself an absolutely amazing dinner.

I personally adore them served straight up as they are, in all their unadorned, simplistic (slightly messy) glory. I love the contrast in texture and the cool, crisp freshness that those crunchy little lettuce leaves bring to the table – but play around, do what you feel just promise me you’ll make them sooner rather than later.

However you choose to eat them you really can’t go wrong!

There’s just so much much to love I tell you!

And oh how I do dearly love thee, let me count the ways . . .

1 – Our spicy tuna, tahini and lime lettuce wraps are super quick and easy to prepare, made with just a handful of ingredients that I bet you have on hand already.

2 – They are packed with protein and heart healthy fats which means that not only are they all kinds of delicious but, these pretty little lettuce cups are guaranteed to keep you feeling full and satisfied for hours on end.

3 – They also happen to be naturally gluten free, dairy free, nut free, low carb, keto and paleo friendly as well as 100% Whole30 compliant but, most importantly . . .

4 – They are insanely and I mean I N S A N E L Y delicious, seriously nutritious and something the whole family will absolutely adore!

10 ingredients, 5 minutes in the making = Deliciously winning on so many levels!

Honestly, I don’t know what else to tell you . . . please just do yourself a favor and go make them already!

All natural, quick and easy, light, fresh, sweet and spicy, creamy, dreamy, vibrant, delicious, seriously nutritious, spicy, tuna, tahini and lime salad lettuce cups . . .

Taste the rainbow baby!

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

Spicy Tuna, Tahini & Lime Salad Lettuce Cups
{Low Carb – Gluten Free – Keto & Paleo Friendly}

Makes (1 serving) of 2 – 3 all natural, quick and easy, light, fresh, seriously flavorful, sweet and spicy lettuce cups.

Ingredients –

For the salad –

1 large (or 2 small) cans of tuna – drained

6 baby tomatoes, quartered.

1/2 a small carrot, grated

1/4 cup red cabbage, finely shredded

For the dressing –

2 Tablespoons of tahini

1/2-1 teaspoon of garlic powder

A squeeze of lime juice (about 1/2 teaspoon)

A pinch of red pepper flakes

Salt and pepper to taste

For serving –

Baby coz or butter lettuce leaves, washed and dried

1/4-1/2 an avocado, sliced

1 small red chili, sliced

Red pepper (chili) flakes

Coriander (cilantro)

Method –

1 – Place all of the dressing ingredients into a small bowl or glass jar and stir to combine.

The dressing is quite thick so feel free to add a splash of water (about 1/2 tsp at a time) to reach desired consistency.  I usually take 1 Tablespoon of the dressing and stir it into the tuna salad mix before thinning it out. 1 – this helps the salad mix hold together nicely in my lettuce cup  and 2 – no one likes a watery tuna salad!!) then I thin it out to drizzle over the top.

FYI – you will have a little extra dressing, especially if you don’t do the extra drizzle when serving (but please do the drizzle!).

2 – Place your tuna along with 3/4 of your carrot, cabbage and tomatoes into a small and stir to combine.

3 -Add about a Tablespoon of your tahini and lime dressing into your tuna salad mix and stir to combine.

4 – To serve – Place a few slices of avocado into your prepared lettuce cups, top with your super tasty tuna salad, add the rest of your carrot, cabbage and tomato them sprinkle with fresh coriander, extra chili (or chili flakes) and drizzle over a little more of that divine tahini and lime dressing!

Enjoy xo

_________________________________________

Question of the day –

What’s your current quick and easy lunch time obsession?

Feel free to share recipes, or links 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 spicy tuna, tahini and lime salad lettuce cups cups (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 Spicy Tuna, Tahini and Lime Salad Lettuce Cups {Low Carb – Gluten Free – Keto & Paleo Friendly} first appeared on Better with Cake.

1 – Hello chocolate,

need I say more?!

2 – Making my own chocolate fudge is something I’ve been wanting to do for a long, long, loooonnnngggg time but, for some reason I built it up in my mind to be this be complicated ordeal that required specialist equipment (think Bunsen burners, thermometers, protective eye equipment and lab coats) but you guys . . . I could not have been more wrong!

Making your own chocolate fudge is so ridiculously easy, I’m kicking myself for not trying it sooner.

Honestly, the hardest part about making this fudge is having the patience to wait for it to set! That in itself just takes 10-15 minutes if you pop it in the freezer but still, #thestruggleisreal

Trust me, as far as recipes go, it doesn’t get much easier than this!

Just 5 ingredients – cacao butter, cacao, tahini, vanilla, a pinch of salt and sprinkling of instant espresso which which is totally optional (but highly recommended). I find adding a touch of espresso really helps to elevate, enhance and intensify the richness of the chocolate

5 minutes in the making –  melt, stir, set, eat!

Yes, it really is that easy!

No reason to be scared or intimidated in the slightest, you can (and should!!) totally do this! 

Now, I should warn you . . . this deliciously simple, secretly healthy dark chocolate fudge that we’re making today is not for the faint of heart, it’s decadent and rich, deliciously indulgent and seriously, and I mean
S E R I O U S L Y, intensely chocolaty.

A dark chocolate lovers dream!

For those of you who prefer your chocolate on the sweeter side feel free to bump up the amount of vanilla you use, or you could go ahead and add in a drizzle of maple syrup or honey if you prefer – the trick is to taste as you go and customize as needed.

That’s another thing I love about making your own homemade treats – not only is it a lot better for you ( our fudge is made with no refined flours, sugars, weird fillers or unpronounceable ingredients)  and it’s 100% customizable.

Don’t like tahini  you crazy thing use in sunbutter (sunflower seed butter) instead?! Or, feel free to go ahead and sub in your fave nut butter – I bet almond, cashew or macadamia butter would work really well here in place of the tahini but keep in mind it would no longer be nut free and, it would also alter the flavor. I have no doubt it would still be absolutely delicious, just different is all. (I personally love that subtle, sweet nuttiness that tahini leaves lingering on your palate) but play around, have some fun and make it just the way you like it!

And, not only is our dark chocolate fudge much healthier and totally customizable but, I think our healthy, homemade fudge tastes a million times better than just about anything you’d buy from the store.

One taste and I think you’ll agree.

Just in case you need a little more convincing . . . this deliciously simple, dark chocolate fudge we’re making is not only seriously yummy but, it’s also packed with nutritional value!

Our dreamy dark chocolate tahini fudge bites are rich in antioxidants, heart healthy fats and  packed with essential vitamins and minerals.

They also happen to be nut free, dairy free, sugar free, gluten free, vegan, keto and paleo, friendly.

Deliciously winning on so many levels

And did I mention the yum . . .

So fudgey, so decadent, so rich, so indulgent, so chocolaty, so simple to throw together, so don’t know what else I need to tell you . . .

All natural, quick and easy, deliciously simple, secretly healthy, decadent, rich, raw dark chocolate tahini fudge bites . . .

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

 

Dark Chocolate Tahini Fudge Bites
{Dairy Free – Sugar Free – Gluten Free –
Vegan – Keto & Paleo}

Makes approx 16 deliciously indulgent, decadent and rich, seriously chocolaty, tiny but mighty, dark chocolate tahini fudge bites.

Ingredients –

1/4 cup cacao butter

1/4 cup cacao

1/4 cup tahini

2 teaspoons of vanilla extract (or 10-12 drops of vanilla cream stevia – I like to use Sweet Leaf Stevia )

1/4 teaspoon instant espresso – optional but recommended

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

1 pinch of salt + extra for serving

Method –

1 – Place cacao butter into a medium size bowl and melt by your preferred method. I like to do mine on the stove top, double boiler style, by placing the bowl on top of saucepan filled with just a few inches of water.

2 – Once your cacao butter has melted, add remaining ingredients and stir until smooth and well combined.

3 – Pour (or spoon) your melted fudge mixture into a chocolate mould tray (or you could just place some paper cupcake cases on to a baking sheet, or use a mini muffin tray instead)

4 – Place into the fridge or freezer to set.

5 – Once set, sprinkle with a little sea salt and voila’

Enjoy xo

Note – These beauties are best stored in the fridge (or freezer) as they tend to soften in warmer temperatures

__________________________________________

Question of the day –

Are you a fellow fudge lover? What’s your favorite flava flave?

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 decadent and rich, dark chocolate tahini fudge bites (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 Dark Chocolate Tahini Fudge Bites {Dairy Free – Sugar Free – Gluten Free – Vegan – Keto – Paleo} first appeared on Better with Cake.

Case and point . . .

Close your eyes and take a bite of these lemon-berry muffins and what you’ll taste is elegant and light, subtly sweet, deliciously tender, melt in the mouth, lemon scented muffins that are bursting with sweet, juicy berries . . .

But open your eyes and they aren’t the prettiest pick of the bunch . . .

I contemplated whether or not I should even bother sharing this recipe with you because I found it really hard to get a decent looking picture of these deliciously ugly little muffins.

But you guys . . . these muffins . . . they really are so delicious I decided I couldn’t possibly keep them to myself. It just wouldn’t be fair.

I know they say we eat with our eyes first but, I sincerely hope that you will look past the humble, rustic exterior and make them because, after you taste them I know you will see the beauty shining from within.

One taste and you will see there really is so much to love about these babies.

Starting with the fact that they are made with just a handful of real food ingredients that I bet you have on hand already and, they come together in less than 30 minutes.

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

All you have to do once your batter is good and blended is stir through some freshly grated lemon zest along with some vibrant and delicious blueberries and raspberries and you’re pretty much done.

See, your loving them a little already aren’t you

But wait, there’s more . . .

Because then there’s the fact that they are all natural made with no refined flours or sugars – sweetened naturally with a couple of over-ripe bananas, a splash of vanilla, a drizzle of maple syrup and a pinch of heart warming cinnamon.

And, these deliciously ugly lemon-berry muffins also happen to be nut free which means they are totally safe to send to school with little (and not so little) ones aannnnnddd they’re also gluten free, grain free and paleo friendly!

So much to love I tell you!

But, most importantly, these deliciously ugly, lemon-berry muffins really are just down right delicious, despite their humble looking exterior they pretty much taste like sunshine and happiness all wrapped up in one delicious little mouthful.

FYI – those deliciously caramelized, seriously gnarly, weird yet wonderfully mesmerizing tops may very well be my favourite part!!!

They are incredibly light, subtly sweet, deliciously tender and simply melt in the mouth.

They have a subtle yet, delicious hint of vanilla and the perfect, zesty hum of light, fresh, lemony goodness and are simply bursting with sweet, juicy antioxidant rich berries . . .

So much deliciousness I can hardly stand it!

Question – why is it that these light, fresh, vibrant and delicious, seriously beautiful berries bleed out this weird blue-green hue when baked?! I mean come on now berries, help me to help you?!

Anyway . . . deliciously ugly lemon-berry muffins . . .

All natural, quick and easy, elegant and light, subtly sweet, deliciously tender, lemon scented, melt in the mouth muffins that are bursting with juicy berries . . .

Feel good food at its finest and the perfect little treat for any time of day!

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

Deliciously Ugly Lemon-berry Muffins {Gluten Free, Grain Free & Paleo Friendly}
Makes approx 8-10 – All natural, quick and easy, elegant and light, subtly sweet, deliciously tender, lemon scented, melt in the mouth muffins that are bursting with juicy berries.

Ingredients –

3 eggs

2 manky over-ripe bananas

1 Tablespoon of vanilla extract

1 Tablespoon maple syrup

1 Tablespoon of coconut oil, melted and cooled

1 Tablespoon of warm water

1/4 cup coconut flour

1/2 teaspoon of ground cinnamon

1 teaspoon baking powder

1/2 teaspoon of baking soda

A pinch of salt

1 Tablespoon of freshly grated lemon zest (could sub 1/2 tsp lemon extract)

1/4 cup blueberries* (Fresh or frozen will work however if using frozen, do not thaw)

1/4 cup raspberries* (Fresh or frozen will work however if using frozen, do not thaw

* Or 1/2 a cup of your fave berries

1 scoop of collagen  optional

Method –

1 – Preheat oven to 175’C (350’F) – Line a muffin tray with paper cases and set aside.

2 – Place eggs, banana, vanilla, maple syrup, coconut oil and water into your food processor or blender and process until well combined. Note – if using lemon extract in place of lemon zest add that now too

3 – Add your coconut flour, cinnamon, baking powder, baking soda and salt and process again until well combine.

4 – Add your lemon zest and berries then stir to combine.

5 – Spoon the batter into your prepared muffin tray and bake for 10-12 minutes. When they are ready the tops will be deliciously golden and should be firm to the touch yet spring back a little when lightly pressed, a tooth pick should come out clean or have just a few crumbs attached when inserted into the center.

6 – Allow to cool for 5 minutes in the muffin tray, then transfer to a wire rack to cool completely – That is if you can resist inhaling the entire batch as you transfer each delicious little muffin from muffin tray to cooling rack that is. Note – this will be an extremely difficult task. You have been warned.

FYI – these muffins will keep well in the freezer for up to 3 months

Enjoy xoxo

_________________________________________

Question of the day –

What are snacks or tasty treats are you loving lately?

Feel free to share recipes or leave links to recipes in the comments below and please for the love of all that is good in this world when you do make these 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 Deliciously Ugly Lemon-berry Muffins {Gluten Free, Grain Free & Paleo Friendly} first appeared on Better with Cake.

Please tell me that I’m not the only one who goes through phases where you find yourself to be obsessed with certain foods or flavour combinations?!

Because ever since we made our mango and passionfruit smoothie a few weeks ago, I have been seriously craving all of the mango and all of the passionfruit alllllll of the time!

It could also have something to do with the fact that all of a sudden it’s fuh-reezing cold here in Sydney which has be longing for summer and all the fruity, citrusy delicious fun that comes with it?!

Who knows?!

Whatever the reason, rejoice and be glad my friend because my craving/obsession led to me making these mango and passionfruit muffins and you guys, these muffins . . . they are so, SO insanely delicious that they deserve to be celebrated!

Light, tender, subtly sweet, melt in the mouth banana muffins are spiked with a pinch of heart warming cinnamon before being swirled with passionfruit then packed with deliciously juicy pieces of diced mango and finished with a tart, tangy coconut yogurt frosting.

A party in your mouth I tell you!

I am so excited for you guys to try these babies because I know you are going to just love, love, love them.

They are just so delicious!

And do you know what makes these delicious little mango and passionfruit muffins so good?!

The fact that are all natural made with no refined flours or sugars, sweetened naturally with a splash of vanilla, a drizzle of maple syrup and our summer inspired fruits.

They also happen to be gluten free, grain free and paleo friendly and they could not be easier to make coming together in well under 30 minutes.

Deliciously winning on so many levels!

Here’s how we make them;

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

All you have to do once your batter is good and blended is stir through your diced mango, along with your passionfuit and you’re pretty much done.

Next we simply spoon our subtly sweet, perfectly spiced, mango and passionfruit swirled banana batter into a muffin tray, pop them in the oven to bake for 10-12 minutes and you’re done!

Now, you could eat them simply as they are because let’s be honest – banana + mango + passionfruit = winning combination

Especially because it seems that once our muffins are baked and cooled the natural sugars in the fruit, which get gently caramelized while our muffins are baking, create this deliciously glossy, natural glaze to the tops of our muffins which is truly divine . . .

But, then when you add that tart and tangy coconut yogurt frosting it takes things to a whole new level!

Especially when you finish them with some crisp and crunchy oven roasted coconut chips and an extra drizzle of passionfruit . . .

So much deliciousness I can hardly stand it!

Feel good food at its finest and the perfect little treat for any time of day!

I warn you though, once they are ready, do not turn you back on them for a single second . . .

because if you do they may very well disappear without a word of warning . . .

You have been warned

All natural, quick and easy, subtly sweet, light and tender, melt in the mouth banana muffins that are swirled with passionfruit, packed with deliciously moorish pieces of mango, and finished with a tart and tangy coconut yogurt “frosting”

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

Mango and Passionfruit Muffins with Coconut Yogurt Frosting – {Gluten Free, Grain Free & Paleo Friendly}
Makes approx 12 – All natural, quick and easy, light and tender, subtly sweet, melt in your mouth mango and passionfuit muffins

Ingredients –

3 eggs

2 manky over-ripe bananas

1/2 cup diced mango, finely chopped (fresh or canned will work – if using frozen, do not thaw)

2 Tablespoons of passionfruit pulp

1 Tablespoon of vanilla extract

1 Tablespoon maple syrup

1 Tablespoon of coconut oil, melted and cooled

1 Tablespoon of warm water

1/3 cup coconut flour

1/2 teaspoon of ground cinnamon

1 teaspoon baking powder

1/2 teaspoon of baking soda

A pinch of salt

Optional but recommended for serving –

1/4 cup Coconut Yogurt

Coconut chips

Passionfruit pulp

Method –

1 – Preheat oven to 175’C (350’F) – Line a muffin tray with paper cases and set aside.

2 – Place eggs, banana, vanilla, maple syrup, coconut oil and water into your food processor or blender and process until well combined.

3 – Add your coconut flour, cinnamon, baking powder, baking soda and salt and process again until well combine.

4 – Add your diced mango and passionfruit pulp and stir to combine.

5 – Spoon the batter into your prepared muffin tray and bake for 10-12 minutes. When they are ready the tops will be deliciously golden and should be firm to the touch yet spring back a little when lightly pressed, a tooth pick should come out clean or have just a few crumbs attached when inserted into the center.

6 – Allow to cool for 5 minutes in the muffin tray, then transfer to a wire rack to cool completely – That is if you can resist inhaling the entire batch as you transfer each delicious little muffin from muffin tray to cooling rack that is. Note – this will be an extremely difficult task. You have been warned.

To serve –

Top with coconut yogurt, coconut chips and extra passionfruit if desired – yum!

Note – Muffins will keep well covered and refrigerated for 3-5 days and can be frozen (un-frosted) for up to 3 months.

Enjoy xoxo

_________________________________________

Question of the day –

What are snacks or tasty treats are you loving lately?

Feel free to share recipes or leave links to recipes in the comments below and please for the love of all that is good in this world when you do make these 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 Mango and Passionfruit Muffins with Coconut Yogurt Frosting – {Gluten Free, Grain Free & Paleo Friendly} first appeared on Better with Cake.

Ummmm guys can we just stop for a minute and talk about the fact that it’s September already!?

September?!

Seriously?!

How did that happen?

I feel like I blinked and now the year is almost over?!

September?!

Already?!

I’m sorry but I just can’t believe it?!

And you know what that means?!

It’s Father’s Day is this weekend!

Did you know?!

Are you ready?

Obviously I am completely unprepared with September sneaking up on me all unexpected like but, never fear, I have a plan . . .

My sister and I have decided to join forces to put together one super awesome gift pack for our dear ol’ Dad – who just so happens to be one of the greatest, most thoughtful, considerate, loving, supportive, intelligent, encouraging, generous and kind hearted souls you could ever meet.

Seriously our Dad is just the best.

Anyways, like I said, My sister and I are teaming up to put together one crazy cool gift pack for our dear ol’ Dad, filled with all his favorite things.

One of which is trail mix.

That man luuurrrvvveeesssss a good trail mix, I mean who doesn’t?!

Especially when you make it yourself and you can customize with all your, I mean his, favorite things!

So quick and easy to prepare made with just a handful of all natural, real food ingredients that I bet you have on hand already.

And you guys, this stuff is so good I can’t stop eating it.

I would have had the recipe up for you earlier but when I went to take photos of this deliciousness to share with you my camera battery died!

And then I may or may not have proceeded to eat a good chunk of it while patiently waiting for said battery to charge . . . A girl has to pass the time some how right?!

So sorry about the wait but you guys . . . this trail mix . . . it’s totally worth it, promise!

It’s crisp and crunchy, deliciously nutty, sweet, chewy and seriously addictive, or is it addicting?! No matter how you word it, simply put, its just yum!

One thing I love about making your own trail mix is that not only is it super quick and easy to prepare, it also happens to be so much cheaper, not to mention so much better for you than a lot of the ones you can buy at the store.

Plus you can customize to suit your own personal taste which I just love, love, love.

Today’s “recipe” , if you could even call it that, is pretty basic, I’ve really just thrown a bunch of my fave seeds and dried fruits into a bowl added a cheeky little sprinkling of dark chocolate chips ( ← because well, why not?!) given it a good stir and boomshakalocka = done!

I honestly think I could down that bowl of goodness in one sitting, just add a little  unsweetened vanilla almond milk, pour me a some coffee and I’d be set!

I decided to go with sunflower seeds and pepitas in place of my usual cashews and almonds just to change things up and you guys, talk about a winner!

And because this delicious little trail mix is nut free, it means it’s safe to pack into school lunches!

I am very much in love with sunflower seeds and pepitas at the moment, I throw them into all of the salads and all of the dinners and did I mention the salads?! I just can’t seem to get enough and using them in this trail mix, instead of their more traditional cousins, may just be one of the best ideas I have had in a long time.

Seriously this trail mix is in a delicious little world of its own, just you wait –

Sunflower seeds and pepitas provide our delicious “nutty” base.

Sultana’s, cranberries and goji berries add that all important burst of light, fresh, tart, tangy, deliciously chewy sweetness.

Crispy shards of toasted coconut add a subtly sweet, deliciously nutty, crazy, cool extra hit of crunch.

And a cheeky little sprinkling of dark and delicious dark chocolate chips add a touch of decadent indulgence that is nothing short of divine.

Can you say yummmmmmmmm?!

As I said this “recipe” is totally customisable, feel free to play with the ratios and/or ingredients and make it just the way you like it.

Just promise me you’ll make it, asap!

All natural, quick, easy, crispy, crunchy, sweet and chewy, decadent, indulgent, delicious, nutritious, healthy, homemade, nut free trail mix . . .

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

Healthy, Homemade {Nut Free} Trail Mix
Makes approx 2 1/2 cups of crispy, crunchy, sweet and chewy, choc chip studded, super seedy,  healthy, homemade, nut free trail mix

Ingredients –

1/2 cup sunflower seeds

1/2 cup of pepitas (or pumpkin seeds)

1/2 cup oven roasted coconut chips

1/2 cup dried fruit – I used a mix of sultanas, cranberries and goji berries

2 Tablespoons of dark chocolate chips, roughly chopped

Method –

1 – Place all ingredients into a small bowl and stir to combine.

2 – Store in an airtight container (I like to keep mine in the fridge so the choc chips don’t melt).

Enjoy xoxo

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Question of the day –

Are you a fellow trail mix lover? What’s your favorite flavor combination?

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 al that is good in this world when you do make this snack mix  (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 Healthy, Homemade {Nut Free} Trail Mix first appeared on Better with Cake.

The battle against the manky over-ripe banana continues . . .

and I love knowing that I am not in it alone in this battle!

A few days ago I shared a pic of my manky over-ripe bananas on Instagram as well as on the Facebook page and asked you guys what kind of recipe you would prefer we make – some kind of smoothie or mini muffins and the verdict was loud and clear so . . .

Double Chocolate Fudge Banana Mini Muffins
 for everyone!!!!!!!!!!!!!!!!!!!!!!!

You guys are going to love these muffins, they are super quick and easy to prepare coming together, from start to finish, in less than 20 mins! Everybody got time fo’ dat!

They also happen to be secretly healthy! I’m talking all natural made with no refined flours or sugars as well as low carb, grain free and paleo friendly so they keep in line with those new years resolutions to eat clean, get lean and all that good stuff.

Oh and quite a few of you requested our muffins be nut free so you could pack them into lunch boxes send them off to school with your little ones – rest assured these double chocolate fudge banana muffins are 100% nut free and 100% little lady approved = winning!!!

Ok so I think we have all our bases covered –

Quick and easy to prepare = check

Healthy = check

Nut free = check

Insanely delicious = checkity, check, check check!!!!!!!!!!!!

I’m talking Deeeeeeeeelicious with a capital delish!

Just you wait (and fortunately for all, you won’t have to wait very long ) !

To make our delicious little double chocolate fudge banana muffins, you simply throw your ingredients into your trusty ol’ blender or food processor and let it do the work for you.

Once your batter is good and blended simply stir through your chocolate chips, spoon your dark and delicious banana batter into your mini muffin tray, and bake those bad boys for 8ish minutes – boomshakalocka, you’re done!

Quick and easy to prepare, insanely delicious and secretly healthy – love, love, love!!!

Now onto taste – our double chocolate fudge banana muffins are decadent and rich without being overly sweet.

One bite and you will see, they are subtly sweet with just a hint of banana and a decadent, rich chocolate flavour.

Our double chocolate fudge banana muffins are sweetened naturally with our manky over-ripe bananas, 2 plump and juicy medjool dates, a splash of vanilla and a pinch of cinnamon.

Then of course we throw in our dark and delicious, antioxidant rich dark chocolate cacao (or unsweetened cocoa powder). I think the slight bitterness of the dark chocolate really helps to balance out the sweetness of the banana base and the end result is nothing short of divine!

Subtly sweet yet decadent, rich and just divine!

I know sometimes when we use bananas to bake breads or muffins the result can be quite heavy and dense but thanks to a touch of deliciously magical coconut flour that is not the case with these bad boys. These double chocolate fudge banana muffins are so light they literally just melt in your mouth!

And the banana makes them super moist (←sorry but it’s true) and seriously fudgey.

Like really, really fudgey.

Dark and delicious, secretly healthy double chocolate fudge banana muffins with a crazy cool, cheeky little crunch of antioxidant rich dark chocolate chips scattered throughout.

Want, need, must have!

Now, I have said before the reason I make mini muffins is because of the super short bake time, feel free to make them into regular size muffins, or even a loaf/quick bread style should work if you prefer (obviously you will need to adjust the cooking time, Im thinking 15-20 mins for regular muffins and 40-50ish mins for loaf style quick bread) but, I personally love the mini versions.

2 bites of perfectly portioned, pure deliciousness that I can just pop into my mouth without having to share #ihavenoshame

They also happen to be the perfect size for little lunch boxes and precious little hands . . .

and mouths . . .

After bite number one little lady declares “OOoooOOOO yummy”

Bite number two was – “they have chocolate chips in them?!”

Bite number three was – “mama you should make these more often”

I wholeheartedly agree little lady – and I think you will too

All natural, secretly healthy, super fudgey double chocolate banana muffins that are studded with cheeky little antioxidant rich dark chocolate chips and also happen to be low carb, grain free and paleo friendly –

A tasty little treat you can feel good about eating and sharing with the ones you love 

Join the battle, win the war and show those manky over-ripe bananas whose boss baby!

We will not be beaten!!!!!!

Now go –

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

Double Chocolate Banana Mini Muffins 
{Low carb, grain free & Paleo friendly}
Makes approx 30 dark and delicious, subtly sweet, light as air, melt your mouth low carb, grain free and paleo friendly chocolate fudge banana muffins that are studded with cheeky little, antioxidant rich dark chocolate chips

Ingredients –

2 manky over ripe bananas

3 eggs

2 medjool dates, seed removed*

2 teaspoons vanilla extract

1 Tablespoon of coconut oil, melted and cooled

1 Tablespoon of warm water

1/8 teaspoon of ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt flakes

4 Tablespoons coconut flour

2 Tablespoons dark unsweetened cocoa powder/cacoa

1-2 Tablespoons of dark chocolate chips, roughly chopped

Method –

1 – Pre-heat your oven to 150’C (300’F) and either line a mini muffin tray with paper cases or grease and flour old skool style then set aside.

2 – Place all ingredients except your chocolate chips into your food processor or blender and process until well combined.

3 – Add your chocolate chips then stir until just combined.

4 – Spoon batter into your prepared muffin tray (I use approx 1 heaping teaspoon per mini muffin) .

5 – Bake for 8-10 mins until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the centre.

6 – Allow to cool in the tray for 5-10 mins then transfer to a wire rack to cool completely.

FYI – These babies freeze really well so you might want to make a double batch

Enjoy xoxo
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Question of the day –

What tasty treats are you baking with those manky over-ripe bananas?

Feel free to leave recipes and links to recipes in the comments below – sharing is caring people
___________________________________________________________

The post Double Chocolate Fudge Banana Mini Muffins
 {Low carb, grain free & Paleo friendly} first appeared on Better with Cake.

The battle against the manky overripe banana continues!

It never really ends does it?!

Please tell me I am not the only one who has a massive fruit bowl filled with over ripe bananas on her hands?

Especially after the holidays . . . those poor bananas never really stood a chance did they?

I bought them with the best of intentions but come on now, if you have the option to choose between a banana and a maple vanilla peanut butter cup what are you gonna do?

Exactly!

Those poor bananas did not stand a chance.

So . . .

Today we are going to put those sad looking bananas to good use by making ourselves a big ol’ batch of banana and pomegranate mini muffins.

Not only do they happen to be insanely delicious but, they also happen to be all natural, made with no refined flours or sugars as well as low carb, grain free and paleo friendly.

A pretty yet tasty little treat that also happens to be all kinds of healthy – You’re welcome

Most importantly though, these banana and pomegranate mini muffins are just straight up delicious.

Like in-sane-ly delicious!

Let me just tell you, these banana and pomegranate muffins are so light and tender they simply melt in your mouth. Just you wait . . .

When you bite into these muffins you get a delicious hint of banana infused caramel followed by a heart and soul warming hum cinnamon and last but certainly not least comes our star . . . the precious little jewel of the fruit world that take our humble banana muffins to the next level . . .

A delicious pop of sweet, juicy, ruby red pomegranate 

So much deliciousness!

The contrast in texture will blow your pretty little mind!

A subtly sweet, light as air, melt your mouth banana muffin that is studded with sweet and juicy, explosive little pomegranate arils! 

And, you know what makes these tasty little treats even better, if thats even possible at this point?!

The fact that they come together in a matter of minutes.

We simply throw our ingredients into the trusty ol’ blender or food processor and let it do the work for you.

All you have to do once your batter is good and blended is stir through those precious pomegranate jewels, spoon a your ruby studded banana batter into your mini muffin tray, and bake those bad boys for 8ish minutes and you’re done baby!

From blender to belly in less than 20 mins! Winning!

Quick and easy to prepare, insanely delicious and secretly healthy – love, love, love!!!

2 bites of secretly heathy, purely delicious, banana infused mini muffins with an explosively delightful, ruby red, sweet and juicy surprise inside.

They really are the perfect little treat for any time of day!

Perfect with a cup of tea or coffee for breakfast, snack or anytime.

And for those of us with little ones (and not so little ones) heading off to school (or work) in the coming weeks our banana and pomegranate mini muffins are the perfect little lunchbox addition because they also happen to be nut free.

All natural, secretly healthy, low carb, grain free and paleo friendly banana muffins with a divine hint of caramel, a hum of cinnamon and a juicy, sweet, explosive little surprise inside.

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

Banana and Pomegranate Mini Muffins
{Low carb, grain free & Paleo friendly}
Makes approx 30 subtly sweet, light as air, melt your mouth low carb, grain free and paleo friendly banana muffins that are studded with sweet, juicy, explosive little pomegranate arils!

Ingredients –

2 manky over ripe bananas

3 eggs

2 medjool dates, seed removed*

2 teaspoons vanilla extract

1 Tablespoon of coconut oil, melted and cooled

1 Tablespoon of warm water

1 teaspoon of ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt flakes

4 Tablespoons coconut flour

4 Tablespoons of pomegranate arils

Method –

1 – Pre-heat your oven to 150’C (300’F) and either line a mini muffin tray with paper cases or grease and flour old skool style then set aside.

2 – Place all ingredients except your pomegranate arils into your food processor or blender and process until well combined.

3 – Add 3/4 of your pomegranate arils and stir until almost combined.

4 – Spoon batter into your prepared muffin tray (I use approx 1 heaping teaspoon per mini muffin) then sprinkle the tops of each muffin with a little of your left pomegranate arils

5 – Bake for 8-10 mins until slightly golden, tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the centre.

6 – Allow to cool in the tray for 5-10 mins then transfer to a wire rack to cool completely.

Enjoy xoxo
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Question of the day –

What tasty treats are you snackin’ on lately?

Feel free to leave recipes and links to recipes in the comments below – sharing is caring people
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The post Banana and Pomegranate Mini Muffins {Low carb, grain free & Paleo friendly} first appeared on Better with Cake.