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{Baked – Grain Free} Snickerdoodle Donuts + Mocha Fudge Glaze!!!

Emma — Tue, 13 May 2025 21:14:31 +0000

{Baked – Grain Free} mocha fudge snickerdoodle donuts!

Light, fluffy, soft, tender (secretly healthy) cinnamon-spiced donuts finished with a decadent, rich, espresso infused, dark chocolate glaze and a cheeky cookie crumble!

Something that you may or may not know about me is that I LOVEEEEE donuts!

I remember growing up, when I was finally was allowed to walk to school by myself, each week I would try to save some of my pocket money and leave for school a few minutes early just so I could swing by this cute little bakery and pick up a freshly baked, fluro frosted, pretty pink donut (with extra sprinkles) to eat as I finished my walk to school. It was heaven!

And, one of my first jobs was actually at a cafe/donut shop in our local mall! I loved making and frosting (and eating) all the donuts!

These days I don’t buy donuts very often because a good gluten-free donut can be a little hard to come by. Total first world problem I know but a problem nonetheless so,

What’s a girl to do?!

She heads to the kitchen and makes her own that’s what she does and um, I don’t want to toot my own horn or anything but these donuts . . . exceeded all of my expectations! They are next-level deliciousness I tell you *toot toot* and that glaze. . . .

Made with a mix of dark chocolate and nut butter + a cheeky hit of espresso . . . it’s everything I love in life all served up on one tasty treat!!

If food could be a spirit animal, this would be mine!

Donuts + espresso infused chocolate + nut butter AND a cookie crunch!

So rich, so chocolaty with that subtle hit of espresso, paired with those light as air, cinnamon-spiced, snickerdoodle donuts finished with a deliciously buttery, crisp and crunchy cookie crumble . . .

My life is now complete.

Wait, eating these, while drinking coffee = life complete!

Made with just 6 (ish) ingredients (+ a couple of pantry staples) that I bet you have on hand already and come together in 1 bowl with 1 spoon and can be ready to devour in around 20 minutes!

Healthy enough to serve for breakfast (with a big ol’ vat of coffee, of course) but indulgent enough to enjoy for a little late-night treat (with a cup of chocolate-chai moon mylk for me please)!

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

From my heart to yours, enjoy xo

Click here for tips, tricks & to cook along with me

Baked- Grain Free Snickerdoodle Donuts + A Mocha Fudge Glaze

Cook Time: 15 mins
Persons: 12
Difficulty: Easy

Ingredients
For the snickerdooodle donuts –
2 eggs – or flax eggs
2 Tablespoons of vanilla yoghurt
1 teaspoon of vanilla
1 cup of almond flour
2 Tablespoons of Macro Mike vanilla buttercream )or salted caramel) almond protein powder (see notes for tips & subs)*
1/4 cup monk fruit sweetener – or coconut sugar / granulated sweetener of choice
1 teaspoon of cinnamon – I actually use cinnamon spice Before you speak coffee because I love the extra flavour it brings with the hint of turmeric and espresso – use EMS10 to get 10% off if you want to try it – believe me, you do!
1 teaspoon baking powder
1/2 teaspoon of baking soda
A pinch of salt
1 Tablespoon of collagen – optional but adds a hit of protein & is great for hair skin, nails & gut healing goodness
For the glaze –
1 cup of dark chocolate (chips or chopped)
1 (heaping) Tablespoon of smooth almond butter – for extra indulgence use chocolate
1 pack of decaf mocha before you speak coffee (or 1/2-1 teaspoon of fine instant espresso pwd)
For serving –
2-3 cookies (I use Simple Mills ), crushed.

Instructions
Pre-heat oven to 175’C/350’F
Grease your donut pan (or muffin tray) then set aside.
Place all donut ingredients in to a small bowl and stir until well combined.
Pipe (or spoon) your donut mix in to your prepared donut (or muffin) tray
Bake for 10-12 minutes (or 15-20 if doing muffins) until the tops spring back when lightly pressed.
Set aside to cool while you make your glaze.
To make the glaze –
Melt chocolate your preferred method, add espresso (if using) and almond butter them stir until smooth creamy and well combined.
Once melted, dip each donut in to melted chocolate and place onto a wire rack (glaze side up) and repeat until all donuts have been glazed.
Sprinkle with a crushed cookie – optional but SO GOOD!
Enjoy xo

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

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

__________________________________________

Question of the day –

What’s your favorite flavor donut?

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

Do it, do it You know you want to

__________________________________________

The post {Baked – Grain Free} Snickerdoodle Donuts + Mocha Fudge Glaze!!! first appeared on Better with Cake.

{Baked – Grain Free} Strawberry funfetti donuts

Emma — Sat, 25 Jan 2025 01:53:50 +0000

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

Because 1 – yum &

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

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

SO fun right?!

and I did I mention the yum?!

I mean, can you even with that texture?!

The crumb is just perfection!

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

And they could not be easier to make!

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

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

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

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

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

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

1 bowl + 20 mins . . .

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

From my heart to yours, enjoy xo

Baked- Grain Free Strawberry Birthday Cake Douts

Cook Time: 15 mins
Persons: 12
Difficulty: Easy

Ingredients
For the strawberry donuts –
2 eggs – or flax eggs
2 Tablespoons of vanilla yoghurt
1 Tablespoon of vanilla
1 cup of almond flour
2 Tablespoons of Macro Mike limited edition birthday cake plant based almond protein (see notes for tips & subs)*
1/4 cup monk fruit sweetener – or granulated sweetener of choice
1/3 cup of freeze dried strawberries, crushed
1 teaspoon baking powder
1/2 teaspoon of baking soda
A pinch of salt
1 Tablespoon of collagen – optional but adds an extra= hit of protein & is great for hair skin, nails & gut healing goodness
For the cake batter “cream cheese” frosting –
1 C vanilla yoghurt
1 Tbsp coconut cream (thick part only) – or a splash of milk
1-2 Tbsp powdered sweetener of choice (like icing sugar – I use Lakanto monk fruit icing sugar)
1-2 Tbsp Macro Mike birthday cake almond protein – the vanilla buttercream is amazing here too – but it wont be pink
1/2 tsp vanilla
SPRINKLES – measure with your heart

Instructions
Pre-heat oven to 175’C/350’F
Grease your donut pan (or muffin tray) then set aside.
Place all donut ingredients in to a small bowl and stir until well combined.
Pipe (or spoon) your donut mix in to your prepared donut (or muffin) tray
Bake for 10-12 minutes (or 15-20 if doing muffins) until the tops spring back when lightly pressed.
Set aside to cool while you make your frosting.
To make the sugar free – protein packed – cake batter cream cheese frosting :
Mix yoghurt, powdered sweetener, protein powder, coconut cream and vanilla in a small bowl until lusciously, smooth and creamy.
Dip (or slather) each donut with your creamy, dreamy, frosting and place onto a wire rack (frosting side up) and repeat until all donuts have been frosted.
Sprinkle with as many sprinkles as your pretty little heart desires
Enjoy xo

__________________________________________

Question of the day –

What’s your favorite flavor donut?

Do it, do it You know you want to

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

{Sugar Free} Maple Vanilla Banana Bread + Espresso “Cream Cheese” Frosting

Emma — Sat, 04 Jan 2025 20:07:30 +0000

Sugar free maple vanilla banana bread with the creamiest, dreamiest whipped espresso “cream cheese” frosting is happening at your house, today (if not today, please promise me it will be sometime in the VERY near future)!!!!

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

Cook Time: 20-60 mins
Persons: 10+
Difficulty: Easy

Ingredients
For the Sugar Free Maple Vanilla Banana bread –
2 eggs
2 large (manky over-ripe) bananas = 1 C mashed
1 Tbsp vanilla
1/4 C almond butter
1/2 C maple syrup – I use sugar free monk fruit maple
2 C almond flour
1/4 C Macro Mike vanilla (or white choc) almond protein powder (see notes for subs)**
1 tsp baking pwd
1/2 tsp baking soda
For the Protein Packed Espresso “Cream Cheese” Frosting –
1 C vanilla yoghurt
3-4 Tbsp powdered sweetener of choice – I love using 1/2 powdered monk fruit / icing sugar (I just buy it @ woolworths) & 1/2 – Make Mike – vanilla (or iced mocha!!) protein powder for an extra nutritional boost
1-2 tsp finely ground instant espresso (more or less to taste)
I use OG Before you speak coffee you can buy @ woolworths or order online @ before you speak coffee – I guarantee it will change your life!

Instructions
Preheat your oven to 175’C/350″f and a baking tray with baking/parchment paper and set aside
Mix eggs, banana, vanilla, maple syrup and almond butter until smooth, creamy and well combined.
Add all remaining ingredients for your sugar free maple vanilla banana bread and stir to combine.
Pour into your prepared baking tray(or trays if making 2 small loaves instead of 1 large) and bake 2 x smaller loaves for 30-40 mins and 1 x large loaf for 40-60 minutes until the top is golden and a toothpick has just a few crumbs attached when inserted into the middle.
If you feel like the top is browning too quickly just lightly cover with foil while it continues to bake.
Once cooked, set aside to cool while you make your frosting.
To make the frosting –
Beat yoghurt, powdered sweetener / protein pwd and espresso powder until lush and silky smooth.
Slather your frosting over your banana bread
Slice
Devour!

* 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.

Choc Hazelnut Muffins

Emma — Wed, 18 Dec 2024 06:03:49 +0000

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

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

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

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

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

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

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

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

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

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

1 bowl + 20 mins!

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

From my heart to yours, enjoy xo

Super Fudgy Chocolate Hazelnut filled Mud Muffins

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

Ingredients
For the choc fudge mud muffins:
2 eggs
2 Tbsps vanilla yoghurt
2 Tbsps unsweetened vanilla almond milk
1 Tbsp vanilla
3/4 C almond flour
1/4 C monk fruit sweetener – or coconut sugar / granulated sweetener of choice*
1/4 C cacao
2 Tbsp Macro Mike deluxe chocolate almond protein powder (see notes for subs)**
1 tsp instant coffee***
1 tsp baking powder
A pinch of salt
1 Tbsp unflavoured collagen – opt – it will not change the taste or texture but adds a hit of protein which makes me feel better about eating them for breakfast & is great for hair, skin nails & gut health!
For the filling –
1/2 C chocolate hazelnut butter****
For the frosting –
1 C dark chocolate (chips or chopped)
1 C coconut (or regular) cream
A pinch of salt
+ 1-2 Tbsp crushed hazelnuts to sprinkle on top – optional but SO good!

Instructions
Pre-heat oven to 175’C/350’F
Line a muffin tray (or grease well) then set it aside.
Place all muffin ingredients into a small bowl and stir until well combined.
Spoon muffin mix into your prepared muffin tray (I love to use an ice cream scoop for less mess & ensure equal batter distribution).
Bake for 15-20 minutes until the tops spring back when lightly pressed.
Set aside to cool while you make your frosting.
To make the frosting –
Place chocolate into a heat-proof bowl and set aside.
Heat the cream in a small saucepan over low heat just until bubbles appear just around the edges and it’s warm (not boiling!)
Pour the cream over the chocolate and let it sit for 30 seconds without touching or stirrign it, then, once the 30 seconds have passed stir continuously until it’s smooth and glossy then let it sit and cool slightly until it thickens and is spreadable without dripping.
To assemble . . .
Take a small knife and cut out a section of the top of each muffin. I just insert a small knife on a 45’ish angle about a 1/2 cm in from the edge and just cut around so you remove a little cone shape from the middle of each muffin. Discard the cone (and by discard I mean snack on them as you move from cupcake to cupcake #chefperks)
Fill each cupcake cavity with a (heaping) spoonful of chocolate hazelnut butter
Repeat until all muffins have been filled.
Once your choc fudge muffins have been stuffed with chocolate hazelnut butter, slather them with your mocha fudge frosting (or you can pipe a puffy cloud by spooning the cooled mixture into a ziplock bag and snipping off one of the corners. Just place the tip over the center of the muffin and gently squeeze. Repeat until all muffins have been frosted.
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.

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.

{Low Carb – Gluten Free} Basic Bakery Style Blueberry Coffee Cake Muffins

Emma — Fri, 08 Nov 2024 19:16:58 +0000

Basic bakery-style blueberry coffee cake muffins . . .

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

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

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

So off to the kitchen I went . . .

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

From my heart to yours, Enjoy xo

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

Bakery Style Blueberry Coffee Cake Muffins

Cook Time: 15 mins
Persons: 9
Difficulty: Easy

Ingredients
For the muffins –
2 eggs
2 Tablespoons of vanilla yoghurt
2 Tablespoons of vanilla almond milk
1 Tablespoon of vanilla
1 cup almond flour
2 Tbsp vanilla (or white chocolate) protein powder *
1/4 cup monk fruit sweetener (I lakanto**) – or granulated sweetener of choice
1 teaspoon baking powder
1/2 teaspoon of baking soda
A pinch of salt
Blueberries – measure with your heart
1 tsp arrowroot or tapioca flour
1 scoop of unflavoured collagen – totally optional & it will not change the taste or texture but adds a hit of protein (which totally makes me feel better about eating cake for breakfast) & is great for hair skin, nails & gut health
For the glorious golden streusel crumb topping –
1 Tablespoon of almond meal
1 Tablespoon of monk fruit sweetener** – or granulated sweetener of choice
1 teaspoon of liquid coconut oil

Instructions
For the muffins ;
Pre-heat oven to 175’C/350’F
Line your muffin tray with paper cases then set aside.
Mix your streusel topping in a small bowl and set aside.
Place all muffin ingredients apart from the blueberries into a medium-size bowl and stir to combine.
Toss your blueberries in flour then fold into the muffin batter (or you can scoop the batter into the muffin tray & just place your blueberries on top then sprinkle the streusel) . Try not to overmix
Spoon your batter into your prepared muffin tray.
Sprinkle with the streusel mix.
Bake for 12-15 minutes – until the top springs back when lightly pressed.
Enjoy xo

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

__________________________________________

Question of the day –

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

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

Do it, do it You know you want to

__________________________________________

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

Carrot Cake Muffins {Sugar Free – High Protein}

Emma — Tue, 04 Apr 2023 15:53:45 +0000

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

Wait, eating these while drinking coffee = life complete!

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

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

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

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

One bite & I know it will have yours too!

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

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

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

This recipe is simple, it doesn’t have any added extras, no bells, no whistles, I don’t think it’s needed but, feel free to add in as many add-ins as you like– pineapple, sultanas (raisins), walnuts, pecans, whatever your heart desires.

But me?! I’ll take mine, straight up, as is.

Good quality cake, with a hit of spice & a creamy, dreamy frosting is all I need!

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

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

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

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

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

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

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

From my heart to yours, enjoy xo

One Bowl Spiced Carrot Cake Muffins

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

Ingredients
For the muffins –
2 eggs – or flax eggs*
2 Tbsp vanilla yoghurt
2 Tbsp milk of choice (I use vanilla almond)
1 Tbsp vanilla
1/4 C monk fruit sweetener ( coconut sugar or granulated sweetener of choice)
1 C almond meal
2 Tbsp Macro Mike white choc malt-easter (or vanilla) almond protein powder (see notes for subs)**
1 teaspoon baking powder
1/2 teaspoon of baking soda
1-2 tsps ground cinnamon (measure with your heart)
1/2 teaspoon of ground ginger
1/4 teaspoon each of nutmeg & cloves
1/2 tsp Turmeric Tonic – optional but adds extra spice & anti-inflammatory goodness
A pinch of salt
1/2 cup finely grated carrot – approximately 1 small
For the sugar free, protein-packed “cream cheese” frosting:
1 C vanilla yoghurt (can sub real cream cheese if you prefer but I love the extra hit of protein that the Greek yoghurt brings)***
3-4 Tbsp powdered sweetener of choice – I love using Macro Mike white choc (or vanilla) almond protein powder or powdered monk fruit / icing sugar

Instructions
For the muffins ;
Preheat oven to 175’C (350’F)
Line (or grease and flour) a 6 cup muffin tray with paper cases and set aside
In a medium bowl place egg, vanilla, yogurt, maple syrup and milk then whisk until well combined
Add almond flour, spice mix, Protein powder (or 1/2 tsp of coconut flour), sugar, baking powder, salt, along with your carrot and stir to combine.
Spoon into prepared muffin tray and bake for 12-15 mins until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the center
Allow to cool in the tray for a few minutes before transferring to a wire rack to cool completely
To make the frosting –
Place all ingredients into a small bowl and stir until smooth, creamy and well combined.Taste and adjust to desired level of sweetness – add some monk fruit sweetener, stevia or sweetener of choice to taste if necessary.
Spread/slather or pipe on to sweet and spicy carrot cake muffins
Devour!

Notes –

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

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.

Snickerdoodle Coffee Cake

Emma — Sat, 10 Dec 2022 18:47:00 +0000

Why have I waited so long to bring coffee cake into our lives?

Answer . . . honestly, I have no idea! Actually, I think I do . . . I kind of feel like I was never really interested in coffee cake although I have no idea why?! Coffee + cake sounds like a very good time to me and now that I think about it, it’s a combination that has my name allll over it so I’m not really sure why I resisted it for so long?!

I think in my mind I always assumed it was dry, boring, tasteless and something only “old” people enjoy . . . Maybe I had a bad experience with coffee cake as a child?! Who knows? But, I’m happy to tell you . . . I was very, very wrong.

And so was waiting so long to make it, eat it and more importantly share it with you!

A few weeks ago I shared my very first coffee cake recipe. Remeber those blueberry crumble coffee cake muffins?! They were incredible, in fact, I’m still dreaming about them!

But this snickerdoodle coffee cake has taken my obsession to a whole new level!

The cake itself is subtly sweet, incredibly soft and super moist (sorry, nope… there’s really no other word that works here) and is spiked with a hint of cinnamon that totally reminds me of snickerdoodle cookies which also happen to be my absolute favourite cookie (hence the name) and it’s stuffed with a deliciously buttery, melt in your mouth, streusel that adds a lovely contrast in texture and swirls perfectly into the batter. It truly is a magical experience!

And then we have that optional (but not really) sugar-free, protein-packed whipped vanilla cream cheese frosting! It’s a cross between a (not-so) basic, traditional cream cheese frosting and a luscious slice of cheesecake and it pairs so perfectly with the buttery, streusel-y, “espresso” infused, cinnamon-y light, fluffy, melt-in-your-mouth coffee cake and you are going to LOVVEEEEEEEE it!

There are three simple components that make up this epic snickerdoodle cake- the cake, the streusel, and the glaze. All very simple on their own but when you put them all together, you have a truly magical eating experience that is going to rock your world.

You know what I’m thinking?! I’m thinking this life-changing, snickerdoodle coffee cake would be perfect for you to make and share with the ones you love over the upcoming holidays or just to make for your fine self on a random Tuesday because #treatyoself !

My suggestion? Do both. We’ve waited long enough to bring coffee into our lives. I suggest you make it this week, if not today, tomorrow for sure. Make it for your fine self to enjoy then again to share with loved ones on Christmas morning. Enjoy it with a big cup of coffee for the perfect morning…or afternoon… or late-night treat. Go onnnnn . . . you know you want to.

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

From my heart to yours, enjoy xo

Snickedoodle Coffee Cake

Cook Time: 30 mins
Persons: 9
Difficulty: Easy

Ingredients
For the snickerdoodle coffee cake –
2 eggs or flax eggs*
2 Tablespoons of vanilla yoghurt
2 Tablespoons of vanilla almond milk
1 Tablespoon of vanilla
1 cup almond flour
2 Tablespoons of Macro Mike caramel popcorn (or vanilla) protein powder (see notes for brand recs & sub)**
1/4 cup monk fruit sweetener – or granulated sweetener of choice
1/2 teaspoon of cinnamon
1 teaspoon baking powder
1/2 teaspoon of baking soda
A pinch of salt
1 scoop of unflavoured collagen – totally optional & it will not change the taste or texture but adds a hit of protein (which totally makes me feel better about eating cake for breakfast) & is great for hair skin, nails & gut health
For the streusel crumb filling –
1 Tablespoon of almond meal
1 Tablespoon of monk fruit sweetener – or granulated sweetener of choice
1/2 teaspoon of cinnamon spice before you speak coffee
(or just reg cinnamon + 1/4 tsp finely ground instant espresso)
2 teaspoons of liquid coconut oil
For the sugar free, protein-packed “cream cheese” frosting:
1 C vanilla yoghurt (can sub real cream cheese if you prefer but I love the extra hit of protein that the Greek yoghurt brings)***
2-3 Tablespoons of Macro Mike – vanilla buttercream protein powder (the white choc is amazing here too) or pwd sweetener of choice
I love using powdered monk fruit / icing sugar (I just buy it @ woolworths) you can use regular icing sugar or powdered stevia if you prefer

Instructions
Pre-heat oven to 175’C/350’F
Line your baking tray with non-stick baking paper then set aside.
Mix your streusel topping in a small bowl and set aside.
Place all cake ingredients into a medium-size bowl and stir to combine.
Spoon 1/2 of your cake batter into your prepared baking tray.
Sprinkle with the streusel mix.
Pour remaining cake batter over the streusel mix.
Sprinkle the top with 1 teaspoon of monk fruit sweetener (or granulated sweetener of choice) – this is totally optional but adds the most glorious golden crunch to the top of the cake & it’s truly divine! I know I said it’s optional but pleasssseeeee do it!
Bake for 20-25 minutes – until the top springs back when lightly pressed.
All your cake to cool in the pan for 5-10 mins then transfer to a wire rack to cool completely.
Mix up your frosting
Slather your cake
Slice &
Enjoy xo

Notes –

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

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.

__________________________________________

Question of the day –

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

Do it, do it You know you want to

__________________________________________

The post Snickerdoodle Coffee Cake first appeared on Better with Cake.

{Small Batch} Flourless Dark Chocolate Strawberry Mud Cakes!

Emma — Mon, 14 Feb 2022 05:27:56 +0000

{Small Batch} dark chocolate strawberry mud cakes!

Is it even valentines day without some kind of choc + strawberry treat?!

I know, I know I’m running so late and leaving it to the very last-minute (its the story of my life rn, I am so, SO sorry) but, these dark chocolate strawberry mud cakes are next-level delicious, and valentines day or not, you need them in your life because they’re just THAT good!

Think super fudgy, rich German chocolate cake infused with a hint of tart/sweet strawberry slathered in the dreamiest (easiest), espresso-infused dark chocolate ganache!

If you, like me, are looking for a way to make your day just a little bit sweeter then look no further friend!

Even if you’re not actively looking and I don’t think it matters the question, these flourless, low carb, sugar-free, dark chocolate strawberry mud cakes are the answer!

Chocolate doesn’t ask questions, chocolate simply understands!

Agreed?!

FYI – this recipe makes just 6 moore-ish magical low carb, gluten-free, vegan, paleo, keto-friendly mud cakes (didn’t I tell you they were magical?!) so it’s perfect when you need a cupcake (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! You are welcome!

1 bowl + 30 mins!

Here’s how we do it;

Dark Chocolate Strawberry Mud Cakes

Cook Time: 15-20 mins
Persons: 6-9
Difficulty: Easy

Ingredients
For the muffins –
1 egg
1 tsp vanilla
1 Tbsp coconut oil
1/2 C unsweetened vanilla almond milk – or milk of choice
3/4 C almond flour
1 Tbsp coconut flour
1/4 C cacao
1/4 C golden monk fruit sweetener – or coconut sugar / granulated sweetener of choice
1/4 C chocolate-covered freeze-dried strawberries * – crushed to powder (I just pulse quickly in my food processor)
1/2-1 tsp instant coffee
1 tsp baking powder
1/2 tsp baking soda
A pinch of salt
For the frosting –
1 C dark chocolate (chips or chopped)
1 C coconut (or regular) cream
A pinch of salt

Instructions
1 – Pre-heat oven to 175’C/350’F
2 – Line a muffin tray (or grease well) then set aside.
3 – Place all muffin ingredients into a small bowl and stir until well combined.
4 – Spoon muffin mix into your prepared muffin tray (I love to use an ice cream scoop for less mess & ensure equal batter distribution).
5 – Bake for 15-20 minutes until the tops spring back when lightly pressed.
6 – Set aside to cool while you make your frosting.
7 – To make the frosting –
8 – Place chocolate into a small bowl and set aside.
9 – Place cream into a small saucepan over low heat, stirring frequently, heat til steaming but not boiling.
8 – Pour heated cream over your chocolate, add a pinch of salt and allow it to sit untouched for a minute.
9 – Sit until smooth, creamy and well combined.
9 – Cool til spreadable – you can speed this up by popping it into the freezer for 5.
10 – Slather muffins
11 – Enjoy xo

* I love using these dark chocolate covered freeze dried strawberries that I just buy from Naked foods organic health food store – LOVEEMMA = 20% off all online orders!! – You “can” use plain freeze dried strawberries (which you can just buy at the supermarket or health food store) then add a handful of choc chips to the batter if you prefer but Naked foods chocolate covered strawberries are IN-CRDIBLE!!.

__________________________________________

Question of the day –

What’s your favorite flavor cupcake ?

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 cupcakes (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 {Small Batch} Flourless Dark Chocolate Strawberry Mud Cakes! first appeared on Better with Cake.

{Low Carb – Sugar Free} Swirled Strawberry Cream Sheet Cake

Emma — Sat, 12 Feb 2022 08:04:37 +0000

Low carb – sugar-free swirled strawberry cream cake = the prefect treat to make and eat for Valentines, Galentines or just because yum!

Subtly sweet, light and fluffy vanilla spiked sponge cake swirled with tart-sweet {homemade cheats} strawberry jam and frosted with lashings of lightly sweetened freshly whipped cream! This cake is nothing short of delicious. Every bite is swirled with fresh berries, hints of vanilla and fluffy whipped cream! You are going to LOVVEEEEE it!

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

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

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

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

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

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

Just bake, frost, and enjoy! If you’re a visual learner, click here for some step-by-step video + pics/ to cook along with me.

From me and mine to you and yours, I hope you love it as much as we do which is A LOT!

ENJOY XO

Swirled Strawberry Cream Cake

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

Ingredients
For the vanilla sheet cake:
2 eggs – or flax eggs
2 Tablespoons of vanilla yogurt
2 Tablespoons of unsweetened vanilla almond milk
1 Tablespoon of vanilla
1 cup almond flour
1 teaspoon of coconut flour
1/4 cup monk fruit sweetener (or granulated sweetener of choice)
1 teaspoon baking powder
1/2 teaspoon of baking soda
A pinch of salt
For the strawberry swirl:
1 cup of strawberries, roughly chopped
1 teaspoon of monk fruit sweetener (or granulated sweetener of choice)
A squeeze of lemon juice (about 1/2 a tsp)
For the frosting –
1 cup of whipping cream (coconut or regular) – can also use cream cheese or vanilla Greek yogurt
1 teaspoon of vanilla extract
1-2 Tablespoons of powdered sugar ( I used monk fruit but regular icing sugar is totally fine) – more or less to taste
1 Tablespoon of your strawberry sauce

Instructions
For the strawberry sauce –
Add the strawberries, sweetener and lemon juice to a medium-size saucepan over high heat.
Bring the mixture to a boil, once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the sauce has reduced and thickened by 1/3.
Remove from the heat and set aside to cool. It will continue to thicken as it cools.
For the cake:
Pre-heat your oven to 175/C/350/F and line/grease your baking tray pan with baking/parchment paper and set aside.
Place all of your cake ingredients into a medium-size bowl and stir to combine.
Pour into your prepared baking tray.
Take about 1/4 cup of the strawberry sauce and dollop it by the teaspoon randomly over the top of the cake.
Use a knife (or toothpick) to lightly swirl the sauce around, don’t over mix it.
Bake for 20-30 minutes until the top springs back when lightly pressed and the cake is set. If you feel the cake is browning too quickly just cover with some foil to prevent it from burning.
Set aside to cool while you make your whipped cream.
Note – as the cake cools, the strawberry sauce will sink down into the cake leaving luscious, sunken swirls of sweet strawberry sauce. It’s incredible! You will LOVE it!
To frost the cake, top with 1/3 of your whipped cream, then drizzle over the extra Tablespoon of strawberry sauce, you can swirl it through the cream with a toothpick, add the remaining cream, and smooth to the edges.
Slice.
Enjoy xo

__________________________________________

Question of the day –

What would your dream celebration cake be?

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

Do it, do it You know you want to

__________________________________________

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

{Flourless} Mocha Fudge Protein Muffins for Two – or just you xo

Emma — Sun, 24 Oct 2021 04:04:11 +0000

Say hello to my latest obsession . . .

One bowl mocha fudge protein muffins!

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

Please tell me I’m not the only one?!

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

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

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

Chocolate doesn’t ask questions chocolate simply understands!

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

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

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

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

Thank me later!

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

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

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

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

1 bowl + 15 minutes . . .

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

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

One Bowl {Flourless} Mocha Fudge Protein Muffins for two - or just you xo
Cook Time: 15 mins
Persons: 2
Difficulty: Easy

Ingredients

For the muffins –

1 egg white

1 teaspoon of vanilla

2 Tablespoons of almond butter – or nut/seed butter of choice – I love tahini for a nut free version, you can also sub coconut oil or ghee

2 Tablespoon vanilla yoghurt

1 Tablespoon of almond milk

2 Tablespoons of almond flour

1 Tablespoon of protein powder – I use Naked Harvest choc swirl THRIVE plant based protein pwd – XOEM = 15% off if you want to try

1-2 Tablespoon of stevia or monk fruit sweetener – depending on how sweet you want it

1 Tablespoon of cacao

1 teaspoon of instant espresso

1/2 teaspoon cinnamon – but really, measure with your heart

1/2 teaspoon of baking powder

1/4 teaspoon baking soda

A pinch of salt

For the frosting –

1 Cup vanilla Greek stykle yoghurt

1 Tablespoon of choc almond or hazelnut butter (or nut/seed butter of choice)

1 teaspoon of choc creamer or cacao

1 Tablespoon of choc protein powder (or more cacao + pwd sweetener of choice)

1 pinch of salt

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

Instructions

For the muffins ;

Preheat oven to 175’C (350’F)

Line (or grease and flour) your muffin tray with paper cases and set aside

Place all cupcake ingredients in to a medium bowl and stir until well combined

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.

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 –

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

Taste and adjust to desired level of rich, nutty, chocolaty deliciousness.

Slather on to your muffins.

Devour!

Enjoy xo

__________________________________________

Question of the day –

Do you prefer a sweet or savoury breakfast?

Do it, do it You know you want to

__________________________________________

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