I actually used a Jumbo muffin pan to bake these banana bread chocolate muffins but you can perfectly used a regular size muffin pan and get about 10-12 out of the batter. For me, baking jumbo size ones takes less time, since there are less muffin liners to fill, so that is what I choose.

These banana bread chocolate muffins are not that sweet at all. I hate super sweet bake goods. You can’t taste nothing but sugar so that is why I always bake all of our goodies, way healthier and better for you.

I used Truvia Brown Sugar Blend for my diabetic friends. Last month I made a ricotta blueberry cake and today, this dessert is for you. The calories coming from the sweetener will be less as well! A win win.

I am also switching to use cacao powder instead of cocoa powder that is process and less concentrated when it comes to the minerals that real cacao provides. It is a bit more pricy but worth every penny for me. You can use either one, the recipe will work with any of them.

On another note, I am about to get all my stuff ready to move up North in the next 6 weeks for P.A school for at least a year. A bit scary because I will leave my family and everything behind. It is going to be a huge sacrifice so I hope it pays off big time later on. I really hope so because the next 2 years are going to be nothing but hard work. I will tell you more about it once I am there!

Anyways, if you want to bake something that is easy and healthier I suggest you make these banana bread chocolate muffins. They are to die for and I am sure you will like them as much as we did.

Enjoy!

Banana bread chocolate muffins

Miryam' original recipe

Yield: 6 jumbo muffins

Total Time: 45 minutes

Ingredients:

• 1 1/2 cups whole wheat pastry flour
• 1/2 cup cacao powder
• 1/4 cup Truvia brown sugar blend (or 1/3 cup coconut sugar)
• 3 ripe bananas, mashed
• 1/3 cup Greek yogurt
• 2 eggs
• 1/3 cup coconut oil, melted
• 2 tsp vanilla extract
• 2 tsp aluminum free baking soda

Topping

• 1 cup dark chocolate chips
• 1 tbs coconut oil

Directions:

Preheat oven to 350 F. Line a Jumbo muffin pan with muffin liners and set aside.

In a mixing bowl or a stand mixer add the bananas, vanilla, yogurt, eggs, coconut oil and sugar. Combine until you obtain a homogenus mixture.

Add the flour, cacao powder and baking soda and combine with the wet ingredients.

Bake in the preheated oven for 30-35 minutes or until a tester comes out clean. If you do regular size muffins the baking time would be less. Maybe about 20 minutes! Remove muffins from the baking pan and transfer them to a cooling rack. Cool completely.

On a save microwave bowl melt the chocolate chips and coconut oil. Dip each muffin in the melted chocolate mixture and top with nuts, shredded coconut, cacao nibs or whatever you like.

NOTE: You can use a regular muffin pan and obtain about 10-12 muffins instead.

Left: Jumbo size                                                           Right: Regular size

The post Banana bread chocolate muffins appeared first on Eat Good 4 Life.

Have you ever made your own frozen popsicles before? If you haven’t you truly should start. I actually have a couple of frozen popsicle moulds which work great. Having these have saved me a lot of money since making your own popsicles at home is much more economical than bying them at the store. Healthier too!

Making your own variations is also super easy. You can make any variations of your choice.

For these double chocolate almond butter popsicles I used raw cacao nibs, however, if you don’t have any you can use chocolate chips. I also used almond milk but if you would like to use any other milk that is fine too.

I tend to make other variations very soon. I love nothing but to have my freezer well stocked with these popsicles. They are perfect for a snack and kids are always fond of them.

Well not much else to say about these double chocolate popsicles. If you haven make your own just yet you should.

Enjoy!

Double chocolate almond butter popsicles

Miryam's original recipe

Yield: 12 popsicles

Total Time: 5 minutes

Ingredients:

• 4 ripe bananas
• 2 cup almond milk
• 1/2 cup almond butter
• 2 tbsp cacao powder
• 1/3 cup cacao nibs, optional

Drizzle

1/2 cup dark chocolate chips, vegan if you like

Directions:

Place all the ingredients in your food blender and pulse until it comes together. Divide mixture between the popsicle mould and place a wooden stick on each popsicle hole and freeze for at least 3-4 hours.

Before serving the popsicles, place the chocolate chips in a safe microwave dish and melt in 30 seconds intervals until melted.

Drizzle the melted chocolate over the frozen popsicles. Serve.

The post Double chocolate almond butter popsicles appeared first on Eat Good 4 Life.

I am going to keep this post short and sweet. I know there has been a few of you waiting for this recipe. I am sorry but my broken computer has been the culprit of this delayed. Twice this month so far it has crashed. Can you believe that crap? and the darn thing is not even a year old. I think I got a lemon from Mac.

I am obsess with these raspberry cream bars and the later ones I have also made. The coffee cream bars. They are both equally good. I really don’t know which cream bars I would prefer best. Hard to decide.

This is the first time I am using freeze dried raspberries. I pulverized them completely in my food processor, which was very easy and fast to do. You can use any other freezer berries of your choice though.

These are my third type of cream bars I have made this moth. You think I am over doing it with these cream bars? Oh well, I think they are worth it though.

On another note, at last we are getting some decent weather here in Westfield NJ. I am leaving Saturday for TN to stay at our mountain condo that we only get to enjoy 2-3 times per year. I can’t wait because I really need a change of pace and scenery. Our condo is located in Pigeon Forge, TN, which has tons of activities for kids and grow ups. There are natural parks within a few miles distance and tons of trail to hike. Totally my kind of thing.

Anyhow, I leave you with these raspberry cream bars that I hope you like. Let me know if you get to try them.

Enjoy!

Raspberry cream bars

Miryam's original recipe

Yield: 16 bars

Total Time: 20 minutes max!

Ingredients:

Crust

• 1 cup raw cashews
• 1 cup dates
• 1 scoop vanilla protein powder, optional
• 2 tbsp water, optional, only if the crust doesn't come toghether

Filling

• 1 14oz canned coconut cream
• 1 cup freeze-dried raspberries, pulverized
• 3-4 tbsp maple syrup

Topping

• 3 tbsp coconut oil, melted
• 3 tbsp cacao powder
• 3 tbsp maple syrup

Directions:

Place the crust ingredients in your food processor and pulse until combine or until the mixture is coming together. With a spatula press evenly into the bottom of a 8x8-inch square baking pan previously lined with unbleached parchment paper.

Blend the filling ingredients in the food processor until smooth and spread evenly over the crust. Freeze while you prepare the topping. If solid, melt the coconut in the microwave for 1-2 minutes. In a small bowl mix the topping ingredients and pour over the middle layer making sure to spread it evenly.

Freeze bars until firm. To serve, let the bars thaw at room temperature for 10-15 minutes and cut as desired.

The post Raspberry cream bars- Vegan and gluten free appeared first on Eat Good 4 Life.