Two recipes for your Sunday!
Both are gluten-free, have no added sweeteners (except for optional chocolate chip cookies in the first recipe), and utilize protein powder for an extra post-workout recovery boost. Make ‘em your own and let me know what you think!
Pumpkin Oatmeal Muffins
(makes about 11 muffins)
1 large banana
1 container organic canned pumpkin
1 1/2 cups oats
2 scoops protein powder (I used Vega chocolate) — can sub this out for more oats, or other type of flour
4 pitted Medjool dates, soaked — soaking for a few hours is optional but it makes it softer and easier to blend. You can add extra dates or other sweetener of choice if you prefer your muffin sweeter than I made it the other day!
1 tsp cinnamon
1 dash nutmeg
1 dash of cayenne pepper
1 small dash of salt
Optional add ins: pecans, dark chocolate chips — either mix into batter or add on top of muffins before baking
1. Preheat oven to 350 degrees. Blend all ingredients in a food processor, using a mixer, or by hand. If NOT using a food processor, make sure bananas are smushed in advance, and consider using a different sweetener than dates since they do not break down as easily (agave, honey, brown sugar, stevia, etc.). Also consider using pre-ground oats or oat flour, unless you enjoy really oats-y muffins!
2. Add a little bit of water as you mix, if needed. Batter should be thick and sticky.
3. Scoop into muffin/cupcake baking pan, filling up all the way (they do not really rise). OR scoop onto a parchment-paper lined baking sheet to make cookies instead.
4. Bake until batter starts to set but hasn’t gotten too dark, about 14-16 minutes.
5. Remove from oven and allow to cool completely. Might still be sticky on the inside but all the ingredients are safe when eaten raw, so not to worry :)
Black Bean Protein Brownies/Fudge Squares
(makes about 8-12 brownies)
2 1/2 cups black beans, cooked (unsalted)
1/4 cup coconut oil
1/2 unsweetened cocoa powder
1 medium organic apple your choice, chopped and cored
2/3 scoops scoops protein powder (I used Vega chocolate)
10-15 pitted Medjool dates, soaked — soaking for a few hours is optional but it makes it softer and easier to blend. You can sub with 1/2-2/3 cup other sweetener of choice, but keep in mind when taste testing batter that some of the sweetness bakes off
1 Tbs pure vanilla extract
1/2 tsp ground sea salt
spices of choice
Optional add ins: 1/2 cup toasted pecans, 1/2 cup toasted walnuts, 1/2 cup sliced almonds
1. Preheat oven to 350 degrees. Blend all ingredients except nuts in a food processor.
2. Pour batter into parchment-paper lined pan. You can use a casserole dish or a deeper pan — mine is about 9” deep and this made for thicker portions!
3. Bake for about 35-45 minutes (time will vary depending on your oven and the dish you use) or until knife comes out clean. NOTE: The knife might not come out totally clean because these are flourless and have a different texture than regular brownies. I personally prefer them a bit underdone and more on the fudge-side.
4. Let cool completely and eat up!