2 Ingredient Fudgy Chocolate Muffins

Are you a Chocolate for breakfast person, or no?

I most assuredly am. I tried so hard to switch to savory egg/veggie based breakfasts, but at my core I’m more of a sweet breakfast kind of person. And I’m not going to try and change that anymore!

These are stupid easy to make. So easy, I’m a little embarrassed to post it. But hey, what Mom <er, HUMAN> doesn’t love a quick, healthy, family friendly, chocolatey breakfast of convenience?! This is definitely a rich, dark chocolate fudgy type of muffin instead of a fluffy, airy, light type of muffin. Like, it will stick to your mouth.

But it’s nothing a few sips of coffee can’t cure 🤣

Ok, here it is. Here is all you need:

Ingredients:

1 box Kodak brownie mix or Bobs Redmill GF Brownie mix

Flesh from 1 baked acorn squash

All you do now is mix the 2 together, pour into a 12 cup muffin tin and bake at 350 for 35 min. Voila.

Told ya. Stupid easy.

I made a blog post for it because I want to add on later and see if I can’t re-create the Kodiak brownie mix somehow and give this some updating🤗

These are actually awesome if you freeze them- gives them a really fudgy texture

Keto Blueberry Rolls

These could easily be turned into muffins, but these bad boys hold their shape, so why dirty a pain-in-the-butt to wash muffin pan when an easy-to-clean sheet pan will do? I’m a big fan of Mom hacks. Nah, I’m just a big fan of keeping stuff simple. And, I know I’m partial, but I think they look just as good- no?

Again, I’m not a strict keto eater, but I’m excited at the prospect of finally learning how to cook with coconut flour! I adapted these from ketoconnects recipe for their rolls. So here goes:

Ingredients:

1/2c coconut flour

2tbsp psyllium husk powder

1/2tsp aluminum free baking powder

1/4 tsp fine ground pink himalaya sea salt

2 packets or 2tsp stevia

3/4c Water

4 eggs

4tbsp grassfed butter or coconut oil, melted

1/4c Wymans frozen blueberries

Directions

1. Preheat oven to 350 and lay a Silpat mat on a baking sheet

2. Mix all dry ingredients (first 5 listed)

3. Gently blend or mix water and eggs

4. Add butter while mixing/blending

5. Pour wet into dry and mix gently until incorporated.

6. Fold in blueberries

7. Form into rolls and bake at 350 for 25-30min- please don’t mind my dirty silpat mat 😬

Top with butter and enjoy!

Went ahead and made mini muffin versions for the heck of it… What can I say- I was curious 🤷🏻‍♀️

Chocolate peanut butter banana protein muffins

So excited to make my first ever protein muffins!! I discovers tons of varieties in Instagram, so I decided to give it a go! I didn’t have any whey, so I just used chocolate shakeology instead :). It was raining so it was a great day to bake with my little :).
Preheat oven to 350:

Started out with :
2 tbsp organic golden flaxmeal
3 tbsp blanched almond flour
1/4 cup oats
1tsp baking powder

In a other bowl I mashed 1 ripe banana and 1 tsp vanilla

Add 4 oz plain Greek yogurt, 3 tbsp local honey, and 4 egg whites

Mix thoroughly!

Meanwhile, down at the dry ingredient bowl, add 1 scoop chocolate shakeology and 2 tbsp PB2:

Stir, mix wet into dry.

Mix thoroughly. Or let your tot do it! Mine looooves to mix!

I just love his pudgy little hands!
Pour into greased muffin tins. I poured my mixture into a wet 2 cup measuring cup and just poured it in!

Bake at 350 for 12 minutes and voila! 24 mini chocolate peanut butter protein muffins! Yay!


Added frosting made of pb2, powdered sugar and splash of milk. Delish!

Nutella Filled Pumpkin Muffins

I made these because I wanted to make a healthy, delicious and seasonal muffin for my little sister since she’s a big runner, but also really enjoys life (which naturally carries over into food in my opinion ;)). Pumpkin is one of my favorite fall foods and Nutella is one of hers, so I figured why not combine the two?! In the end, I’m glad I did!

Ingredients:
3 cups whole wheat flour
1/2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 15 oz can pumpkin (NOT pumpkin pie filling!!!!)
1/2 cup unsweetened applesauce
2 eggs, beaten
1/2 cup milk
1/2 cup honey
Approximately 1/2 cup Nutella

Preheat oven to 350* and prepare 2-12 count muffin tins (either with paper or greased). Combine dry ingredients. Combine wet ingredients (minus the Nutella) in a separate bowl. Mix wet into dry until combined. Do not over mix. Spoon 1 heaping tbsp or 1 cookie/ice cream scoop of batter into 24 prepared muffin spots (2-12 muffin tins). Make a small hole with the end of a spoon in the batter. Spoon 1 tsp Nutella into each muffin hole. Cover with remaining batter. Bake at 350* for 35 minutes.

You could have these for breakfast or snack! The fiber in the pumpkin should keep you fueled and full. And since there is no added oil, these shouldn’t weigh you down!