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"HealthY" Homemade Peanut Butter cups

5/15/2018

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Did somebody say....YUP THEY DID.

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 Hellooooo and good morning — I'm posting this winner up on the blog because so many people reached out after seeing my Instagram story (featured above) and wanted a recipe! I wasn't intending on posting anything for this, but it got so many responses that I figured I would go on ahead and post the recipe. 

This honestly took less than ten minutes, and all it requires is six ingredients, cupcake liners and a perfectly functional freezer — I'm pretty sure you could use the fridge too, but the freezer is definitely a move. 

Let's be real, fam, who doesn't like chocolate and peanut butter? And yes, some of you have tree nut allergies and whatnot, BUT you could also fill these bad boys with a little dollop of jam or honey or coconut butter or whatever your heart desires. These are gluten free, refined sugar-free, dairy-free....and are super easy to pull off...and to make it even BETTER...surprisingly enough (or maybe not surprising at all) all of these ingredients are from Trader Joe's! The homeland!

LET US BEGIN. *Quick side note, because I hadn't planned on posting this recipe and only made a single serving, I didn't take any other pictures than the one above. Maybe I'll make more in the future...but I was inspired by these almond butter guys over at  Pinch of Yum. 

Here are some quick little buzz words for all of you wondering what they taste like:

A smidge coconutty (three words, sorry not sorry)
Fudgey
Happy
Lovey
REMINISCENT of real peanut butter cups, but they aren't so that's fine. 
Totally guilt-free
Healthy fats, am I right?

​Ingredients

You might just want to eyeball some of these to meet your personal taste preferences.
  • 1/2 cup coconut oil
  • 1/2 cup cacao powder
  • 1/4 cup maca powder (optional, you can just supplement with cacao if you want)
  • Agave to taste
  • 3 Tbsp of flax meal
  • 1/2 cup of nut butter of choice — I used Trader Joe's chia and flax peanut butter

Instructions

  1. Gather about 12 cupcake liners (more or less depending on how thick you want yours) and place them in muffin tin. 
  2. In a small bowl, melt coconut oil in microwave for about 15-30 seconds until liquid. 
  3. In small increments, add cacao and maca powders to the melted coconut oil until blended, and add agave as needed (I found I only needed about a tablespoon). Then once evenly mixed, add flax meal. 
  4. Using a glass measuring cup or a spoon, pour a thin layer of the cacao-coconut mixture into the bottom of the liners. 
  5. Pop those bad boys in the freezer for about 5 minutes or until mostly hard — coconut oil melts and solidifies fairly easily, so this should not take long.
  6. Dollop a small spoonful of nut butter (or jam/coconut butter) into the center of the cupcake liners on top of the already hardened chocolate. 
  7. Top off each cup with the remaining chocolate mixture and ensure the nut butter is covered completely. 
  8. Place them back in the freezer for 5 minutes or until hard, and they are ready to enjoy!

*I might make more this weekend, so I can take nice photos of them all cute and stacked and whatnot..... :)*

Peace, love, and peanut butter cups. 

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Bluberry power muffins

5/2/2018

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Might as well be the best muffin to date...

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Happy MAY! 
The rumors are true, and if you've checked out my Instagram, you will know that I’m back with these incredible power muffins. This morning I woke up and was sore, but it was early so I wanted to get something done. Well, I’ve been craving muffins recently, so I decided to whip up some healthy breakfast muffins before heading off to work. It’s not normal for me to want to bake in the morning, but when I am feeling motivated and want to do something I don’t usually want to do, I go with it! Enter, blueberry muffins. 

I’m absolutely so excited to share this recipe with you. I adapted it from Sally’s Baking Addiction to be dairy free and added a little more zing in the batter to increase that oomph! In the mornings, I usually like having a smoothie or something savory, but this morning I was feeling something a little different that still were packed with protein and nutrients to keep me full and nourished for the rest of the morning! ​

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*Fun fact* These are dairy-free, gluten-free and mostly refined sugar free! My dad absolutely loves streusel topped muffins, so I decided to add a quick-oaty cinnamon streusel topping to half of them (just because I ran out….). That said, I totally spaced on adding any sweetness to that portion, so I’ll sub it in the recipe. 

​They are best right out of the oven with a little drizzle of honey, and OH MAH GAH you will want to make batches on batches. I usually don’t feel THIS passionate about muffins, but this recipe has changed me. They don’t taste bland and “bran-ey,” so trust me on this one. TEAM MUFFIN. 

The base could easily be adapted to make banana, cranberry orange, apple, pumpkin or zucchini muffins as well if blueberry isn’t your cup of tea.
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*Makes 12 standard size muffins

INGREDIENTS

  • 1 small container Kite Hill almond yogurt (1/3 cup ISH)
  • ​1/3 cup almond butter
  • 1/3 cup honey
  • 1 mashed banana
  • 1 egg  (mine ended up being a double yolk, but one yolk is okay too)
  • 2 tsp vanilla extract
  • Zest of one orange
  • 2 cups ground oats (I just took old fashioned oats and pulsed them in the food processor)​​
  • 1 scoop Vital Proteins collagen peptides
  • 1/2 cup blanched almond flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup fresh blueberries

Streusel (optional)
  • 1 cup oats
  • 1/2 cup almond flour
  • 1 tsp cinnamon
  • 1/2 stick melted butter (I use Earth Balance because it is dairy-free)
  • Honey

INSTRUCTIONS

  1. Preheat oven to 425°F and prepare muffin tin.
  2. In a large bowl, mix together yogurt, banana, almond butter, honey, orange zest, vanilla extract and egg until blended. 
  3. Pulse oats in food processor or blender if not already ground.
  4. Add ground oats, collagen peptides, almond flour, baking soda, baking powder, cinnamon and salt to a medium bowl and whisk until mixed.
  5. Add 3/4 of the dry ingredients to the wet ingredients and mix thoroughly.
  6. Toss the fresh blueberries in the bowl with the remaining dry mixture until coated, then fold them in gently to the batter. 
  7. Using a large spoon or an ice cream scoop, portion the batter evenly into the muffin tin. 
  8. (OPTIONAL STEP) In a separate small bowl, mix together streusel ingredients and top pre-baked muffins with desired amount.
  9. Place in oven for about 5 minutes, then lower the temperature to 350°F for 14 minutes or until a toothpick comes out clean. 
  10. Pull out of the oven to slightly cool, and serve with a drizzle honey.
  11. Devour.
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    About Haley

    Bringing a little slice of California to the Northeast with a "put an egg on it" kind of mentality.  

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