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).
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
