Banana Protein Muffins

 

A healthy recipe for delicious muffins that taste exactly like banana bread. Made using unsweetened applesauce and greek yoghurt instead of butter, oats instead of flour and the additional of cinnamon spice these muffins are naturally sweet, perfectly moist & full of warm spice and you can enjoy them completely guilt free!

Plus the recipe couldn’t be easier… simply mix the wet and dry ingredients in separate bowls, combine together before transferring to your muffin tin and bake for 12 minutes. You can make, bake and eat these babies in less than 30 minutes – perfect if you have a sudden sweet craving!

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Ingredients (makes 12 muffins)

60g protein powder (I used MyProtein Cookies and Cream flavour)
1 tsp ground cinnamon
140g rolled oats
2 tsp baking powder
2 medium ripe bananas (approx. 200g)
4 medium egg whites
120g unsweetened apple sauce
140g 0% Fat Total Greek Yoghurt
1 tsp vanilla extract

Method

Preheat the oven to 180ºC and spray a 12-hole muffin tin with non-stick spray or lightly grease with coconut oil.

In a bowl mix together the protein powder, cinnamon, oats and baking powder.

In a separate bowl use a fork to mash the bananas. Now add the egg whites, apple sauce, Greek yoghurt and vanilla extract and mix together. Now add the wet ingredients into the dry ingredients and use a spatular to fold the mixture together until fully combined.

Divide the mixture evenly between the baking tin holes and bake in the centre of the oven for 12 minutes, until the edges are lightly browned.

Best served warm, with a dollop of Greek yoghurt and a drizzle of all-natural nut butter (try Meridians new Coconut & Peanut Butter … it’s delicious!)

Nutritional Information per 1 muffin

Calories: 110
Fat: 1.1g
of which Saturated: 0.3g
Carbs:17.6g
of which Sugar: 7.2g
Protein: 6.8g

 

 

Sinful Smore’s Oreo Brownies

This week I’m jetting off to a place where sleep doesn’t exist and cocktails are acceptable at any time of the day… can you guess?

That’s right., Las Vegas!!! Otherwise know as “Sin-City”.  But before I go, I want to share with you my latest bake… Sinful Smore’s Oreo Brownies. Layer upon layer of delicious naughtiness, let me break it down for you…

Buttery biscuit base. Gooey brownie. Oreo’s. More gooey brownie. Melted marshmallow.

Oh my goodness these brownies should come with a health warning, but for all the right reasons!

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Ingredients (makes 16 brownies)

For the base:
90g unsalted butter
200g plain digestive biscuits

For the brownie layer:
150g unsalted butter, cut into chunks
170g 70% good quality dark chocolate, broken into pieces
225g caster sugar
2 medium eggs, at room temperature
150g self-raising flour

For the Oreo layer:
1 pack of Oreos (plain/double stuff/peanut butter/double chocolate)

For the marshmallow layer:
1 bag of large marshmallows

Method

Line a 23cm x 23cm square baking tin with greaseproof paper.

  1. The biscuit base:
    Put the biscuits in a bowl/sandwich bag and bash with a rolling pin until completely crushed and free from any lumps. Now melt the butter in a separate bowl set over a pan of simmering water until completely smooth. Pour the biscuits into the melted butter and mix together. Spoon the mixture into the tin and press with the back of a spoon to form an even layer. Refrigerate.SONY DSC

2.  The brownie layer:
Preheat the oven to 180°C. Melt the butter and chocolate in a bowl set over a pan of simmering water. Once melted leave on the side to cool. Meanwhile, whisk together the sugar and eggs in a separate bowl until frothy. Now add in the cooled chocolate mixture and the flour and stir until you have a thick chocolate mixture. Take the base out of the fridge and pour 1/2 of the brownie mixture over the top of the biscuit base, spreading it out into an even layer.

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3. The Oreo layer:
Place the Oreo’s on top of the layer pressing them into the mixture.

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Now dollop spoonfuls of the remaining brownie mixture on top, spread it out into an even layer so that all of the Oreo’s are concealed.

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4. Bake in the oven for 20-25 minutes, until the top has formed a crust and the edges have started to crack. (My testing method for perfectly cooked brownies: insert a toothpick into the one of the edges, it should come out clean. Now insert a toothpick into the middle, it should come out slightly covered in mixture). 

5. The marshmallow layer:
Turn of the oven and pre-heat the grill. Layer marshmallow’s across the top. Put the brownies under the grill for a few minutes until the marshmallows have melted and are golden. Keep a close eye on them as they can burn very easily!

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Leave  to cool completely before removing from the tin and cutting into 16 brownies.

 

 

Nutella Cookie Pizza

There is nothing better than ridiculously over sized cookies.
Actually that’s a lie – a Nutella smothered, chocolate sprinkled gigantic soft baked cookie is SO much better!

This is by far one of the most tastiest bakes you will ever eat. I made this for a special someone’s birthday instead of a cake and it went down a storm. The cookie is soft and chewy in the centre, crunchy on the edges and packed full of slightly melted milk chocolate chunks. I topped mine with Nutella because it is easy to spread, super creamy and just damn right delicious! I then dotted some Smarties, Milkybar Buttons and Malteser’s on top and finished my cookie pizza by grating over white chocolate.

If my choice of toppings aren’t your kind of thing, then simply bake the choc chip cookie, use it as a base and then add whatever you like. Why not try spreading chocolate ganache or even pipe buttercream on top? Then add whatever toppings you fancy; sweets, chocolate or even Oreo’s!? The best thing about this bake is that the options are endless, so get creative and try out whatever flavours you fancy.

P.S – my next cookie pizza will be a Reese’s Peanut Butter explosion!!!

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Ingredients (makes a 23cm round cookie pizza)

For the cookie pizza base:
125g unsalted butter, at room temp
75g light brown sugar
50g caster sugar
1 medium egg, cold from the fridge
1 tsp vanilla extract
150g self-raising flour
200g milk chocolate, cut into small chunks

For the topping:
1 jar of Nutella
Any sweets or chocolates (I used Smarties, Milkybar Buttons & Maltesers)
A few squares of white chocolate (to grate on top)

Method

Preheat the oven to 180°C and line a 23cm round baking tin with greaseproof paper (remember to grease the sides too)

To make your cookie base, start by creaming the butter and two sugars together until soft and fluffy. Next, crack in the cold egg and add the vanilla extract and mix together (the mixture is more than likely to curdle at the point, so don’t worry if it does).

Now add the flour and the chocolate chunks and fold into the mixture until all ingredients are combined into a dough. Cover the bowl with clingfilm and chill in the fridge for 1-2 hours.

Once chilled, remove from the fridge and press the cookie dough into the baking tin to make an even layer – see below.

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Bake the cookie for 15 minutes until lightly browned in the middle and slightly crispy on the edges. Leave to cool completely.

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Once the cookie base is cooled, use a spatula to gently remove it from the baking tin and place it on a board or plate (the middle should still be super soft so be extra careful not to break the cookie).

Now for the best bit… spread a thick layer of Nutella on top, add your toppings and grate white chocolate all over for the perfect finish!