Laura: Fat to Fit: sugar free

Recipe // Oaty PPB & Raisin Muffins

1/26/2015

For full disclosure purposes, I received some products from Hale Naturals for free in return for an honest review. I am not being paid to talk or advertise their products. All opinions of the product are my own.

This recipe was supposed to go up a while back and it completely slipped my mind to post it until I was going through my photos the other day. I just knew I had to post them as they were delicious! So delicious infact that I kept them to myself to eat and only gave a few to Phillip instead of sharing them(is that bad? xD)

They're made with all healthy ingredients, they're not hard to make, it's just mixing all the ingredients together really and then putting it in the oven!

They're low in calories, filling and they have 7g of protein thanks to the PPB(Powdered Peanut Butter). I got sent some lovely PPB to try out by the lovely people over at Hale Naturals. I've never tried anything like this out before so I was quite intrigued.

PPB is pretty much exactly as it says, It's Powdered Peanut Butter, you mix the powder with water to make a peanut butter mixture(smooth obviously). PPB has 70% less fat than traditional peanut butter. The peanuts are slowly roasted and then pressed to remove most of the fat and oil, the result is peanut flour with less saturated fat but high in protein and fibre.

PPB can be used for all sorts, it can be used with water to make peanut butter that you would usually put on toast, bagels, etc or can be used in smoothies, baking or can be used as a flavouring in frostings or sauces.

I've used it for a couple of my baking project so far and they've turned out great. I've also tried the PPB on its own mixed with the water to the consistency of Peanut Butter and it tastes great considering it's not ACTUAL Peanut Butter.

I'm definitely going to be using it for many more recipes that might require a peanut butter flavouring and I'll make sure to share them when I do but for now, I'll leave you with the recipe for Oaty PPB & Raisin Muffins!

Oaty PPB & Raisin Muffins

by Laura Dryden

Prep Time: 15

Cook Time: 20

Keywords: bake snack sugar-free muffin

Ingredients (serves 18)

3 Cups(270g) of Rolled Oats
1/2 Cup(100g) of Natvia or Sugar
3 tbsp PPB
2 tsp Baking Powder
1/2 tsp Salt
1 tbsp Mixed Spice or Cinnamon
2 Eggs and 1 Egg White
300 ml of Almond Milk(or regular milk if you prefer)
2 Mashed Bananas(large)
1/2 Cup of Raisins

Instructions

1) Pre-heat oven to 175 degrees C or 155 degrees C for Fan Oven.

2) Combine all of the dry ingredients together in a bowl.

3) In another bowl, whisk together all of the wet ingredients.

4) Add the dry ingredients to the wet ingredients and mix until all combined and mixture is fairly smooth.

5) Stir in the raisins

6) Spoon the mixture into 18 cupcake cases or mini muffin cases(I greased cupcake cases as the oat mixture can stick to the paper cases).

7) Place into oven and bake for 20 minutes until tops are golden and a skewer comes out clean and muffins are cooked through.

8) After baking, transfer to a wire rack and allow to cool for 10 minutes.

****

So there you have it! Delicious, healthy, lower calorie, high protein Oaty PPB & Raisin Muffins. You can also make them sugar free if you use a sugar substitute like Natvia and Gluten Free if you use Gluten Free Oats! And of course, if you don't like raisins then you could always sub them for chocolate chips or another type of extra that you think might go with Peanut Butter. The choice is entirely up to you.

These muffins are fantastic warm, straight out of the oven, or cold as a grab and go breakfast or even as a post workout snack. I'll definitely be making them again.

If you try them, do let me know! I'd love to know what you think! You can let me know on Twitter HERE, Facebook HERE and Instagram HERE! :)

Enjoy! I'm now off for my swimming lesson!

Have a great evening :)

Question: Do you like Peanut Butter? Whats your favourite way to eat it? :)

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baking

Recipe // Carrot Cake Muffins with Cinnamon Icing

11/29/2014

For full disclosure purposes, I received some products from Natvia for free in return for an honest review. I am not being paid to talk or advertise their products. All opinions of the product are my own.

Whilst we were sitting in Costa last weekend, Phillip had a slice of Carrot Cake, I always have a sneaky little bite of his rather than having a full slice of it. It's fantastic but at 500 calories for a fairly small slice, it's not something you can have all the time and it's not exactly the healthiest.

So when I was thinking of what I wanted to bake this week, Carrot Cake came to mind and I sprung into action. I knew I wanted to use healthy ingredients only and I said last week when I made my 3 Ingredient Chocolate Cake that I wanted to use the Icing Sugar that I got from Natvia so I put them both together!

These carrot cake muffins are perfect, delicious and most of all full of healthy ingredients! It might not trump the Costa Carrot Cake but it comes up pretty darn close!

So, gather your ingredients! we're making healthy carrot cake muffins with a cinnamon icing! Completely sugar free as we're using Natvia. The muffins are really moist and there's a sneaky coconut flavour in there too and the flavours balance out well!

Lets get to the recipe shall we!

Carrot Cake Muffins with Cinnamon Icing

by Laura Dryden

Prep Time: 20

Cook Time: 25 Minutes

Keywords: bake dessert snack sugar-free cake

Ingredients (12 Muffins)

For the Muffins:

2 Large Carrots, grated
3 Medium Eggs
200 g Ground Almonds(I used Whitworths)
60 g Walnut Pieces (I used Whitworths)
40 g Desiccated Coconut (I used Happiness is Homemade Organic)
75 g Natvia
60 g/60 ml Coconut Oil, Melted (I used Groovy Food Company)
1/2 tsp Bicarbonate of Soda
Generous Sprinkling of Cinnamon/Mixed Spice
1 tsp Vanilla Essence
Splash of Almond Milk if mixture is hard to mix or clumpy

For the Icing:

80 g Extra Light Soft Cheese
30 g Natvia Icing Mix
1 tsp Vanilla Extract
1 tsp Cinnamon

Instructions

For the Muffins:

1) Pre-heat your oven to 180 degrees C (or 160 for fan ovens), line a 12 hole muffin tray with muffin cases, set aside for later

2) Place all dry ingredients into a mixing bowl.

3) Add in all wet ingredients except for the grated carrot to the dry ingredients and combine. If mixture seems to be clumping together, add a splash of almond milk to moisten the mixture.

4) Add in the grated carrots and combine thoroughly.

5) Spoon the mixture evenly into the cake cases.

6) Bake muffins for 20-25 minutes or until a skewer inserted comes out clean.

7) Allow muffins to cool for at least 10 minutes before transferring to a wire rack to cool completely.

For the Icing:

1) Put soft cheese, vanilla extract, cinnamon and icing sugar into a mixing bowl and beat with an electric whisk until combined and mixture is smooth.

2) Spoon icing onto muffins, you can have a small dollop in the middle of the muffin or all over the top, it's completely up to you!

*You can add more icing sugar or cinnamon depending on your taste, you may like it the way it is, or you might like your icing sweeter or to have more cinnamon, its completely up to you! It is always better to start with less, than add to much and not be able to take it away! :)

* Icing should be slightly runny, this is not frosting.

So, there you have it! :)

You don't have to make these carrot cake muffins with the icing, in fact.. I'm making another batch that I could also have as a breakfast option! I've a feeling they'll be amazing when eaten warm!

If you try and make these, let me know! I'd love to see your creations! Tag me on my Twitter or Instagram!

I hope you have a great rest of the weekend! and if you haven't already, go and check out my Christmas Gift Guide for Runners! :)

Question: Do you like Carrot Cake? Whats your favourite type of cake/muffin?

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