These came out absolutely delicious!
They were moist and had just the right amount of sweetness. I
actually thin they would have been just as good if I cut back on the
coconut sugar a little. My two year old son couldn't get enough, so if
he likes it then I KNOW they are really good! Ingredients 1 cup garbanzo flour 1/4 coconut flour 3/4 cup cup whole-wheat flour 1/2 cup coconut sugar 1/4 cup maple syrup 2 tsp baking powder 1/2 tsp baking soda 2 tsp ground cinnamon 1/2 tsp sea salt 1/4 cup melted coconut oil 3/4 cup non-dairy milk (I used flax milk) 4-5 cups of fresh spinach 2 bananas (mashed) 2 tsp pure vanilla extract 1/2 cup Enjoy Life chocolate chips Instructions
Preheat oven to 350°F.
Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
In a blender, place oil, milk, banana, vanilla and spinach. Blend on high until completely pureed. You may have to add the spinach in batches (I did).
Pour puréed mixture into dry
mixture and fold together with a rubber spatula until completely
combined. Gently fold in chocolate chips (nuts would be good too, but
they are banned at my son's school so thats a no-no for us).
Fill muffin cups about ⅔ full and
bake 18-20 minutes or until a toothpick inserted into the center comes
out clean. I used mini muffin tins, so if you use regular size muffins
they will need to cook a bit longer.
Well I just didn't feel like having a salad for lunch today and other selections in the house were limited. I figured I would make a yogurt parfait and a I was getting the ingredients out, I remembered that I hadn't had my daily Shakeology yet. So I thought "I winder if I can combine the Shakeology with the yogurt?". And after thinking about that and looking at the ingredients I had out in front of me, I decided to go for it with this Almond Joy parfait. Oh it was soon yummy!
Ingredients (21 Day Fix style):
1.5 red containers of low fat organic Greek yogurt
