Those who know me, know I love tinkering around in the kitchen. The other day I made mention of how I couldn’t be any further from handy. I’m instead “handy” in the kitchen. I use a recipe as a guide, tinker around with the ingredients, add/substitute in my own …
…and, well, sometimes we have a hit and sometimes not. I’ve actually been doing this for the last few decades. And it all started when my parents friends were coming over for dinner and dessert. I was probably 12 or 13. Luckily my mom is a fantastic cook and prepared dinner. For whatever reason, though, she allowed me to handle “dessert.” Glad she gave me that freedom, but unfortunately for my parents and their friends, it didn’t pan out so well. Let’s just say the “oatmeal pie” I made will not be winning any awards.
Not as familiar with ingredients as I am now, I tried to make something healthy — oatmeal. Mixed in some brown sugar, added it to a pie tin and baked itI was so proud of that “dessert” … until I served it. It tasted like, well, like plain oatmeal baked in an oven. Definitely wouldn’t suggest serving it any time soon. And no joke, we still laugh about it (and at me) to this day. I’ve fortunately grown and honed my cooking skills since then so you can trust this recipe (and others we’ll be posting).
Which brings me to this next recipe that we ATE UP way too fast. This is great for breakfast when paired with some protein, for a snack … or just for a little treat. And it takes literally 5 minutes to prepare.
Coconut Almond Butter Muffins
- 1/2 cup almond butter (or you could try sunflower butter if you have a nut allergy)
- 1 ripe medium/large banana
- 2 whole eggs
- 1/4 cup honey
- 1/2 cup coconut flour
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/2 cup unsweetened applesauce
Method of Preparation
- Preheat oven to 350
- Mix all ingredients in a blender. Blend until well combined.
- Add to prepared muffin tins (we sprayed with non stick spray).
- Bake for approximately 20 minutes or until toothpick comes out clean.
These. Were. Awesome!! The ONLY problem with them … is they’re too easy to OVER eat! This makes about 9 muffins.
Next time I’d add in 2 scoops of unflavored protein powder, bringing the protein up to around 10 g per muffin. And that, my friends, is how you eat your medicine!
Give it a try and let us know what you think.
Nutritional Information (for 1 muffin)
19 g carbs
9 g fiber
4 g protein
10 g fat
About the Author.
Dr. Christopher Mohr, PhD RD is a nutrition spokesperson and consultant to a number of media outlets and corporations including the The Dairy Council, SOYJOY, and Nordic Naturals. He is a consulting Sports Nutritionist for the Cincinnati Bengals and is also the Sports Nutritionist for Under Armour’s TNP Training Council. Through his company Mohr Results, Inc., he works with all types of individuals from soccer moms to collegiate and professional athletes. He often appears on TV as a nutritional guest expert, including an appearance with Chef Emeril Lagasse and another on the Montel Williams Show. He was the nutrition expert for the NY Times Bestseller, “LL Cool J’s Platinum Workout” and worked closely with Fitness Celebrity Denise Austin to create the entire nutrition component of her latest book. He is on the Advisory Board for Men’s Fitness Magazine and has written over 500 articles for consumer publications, such as Men’s Fitness, Weight Watchers, Men’s Health and Fitness, to name a few. Dr. Mohr has Bachelor and Master of Science degrees in Nutrition from The Pennsylvania State University and University of Massachusetts, respectively. He earned his PhD in exercise physiology from the University of Pittsburgh and is a Registered Dietitian and Board Certified Specialist in Sports Dietetics. To contact Chris, visit his website at www.mohrresults.com.