Flourless Peanut Butter Banana Blender Muffins (GLUTEN FREE)

Flourless Peanut Butter Banana Blender Muffins

Only 5 Ingredients!

Gluten Free 

Cook's Note: Today was the THIRD time I have made these muffins and they are absolutely 3 things: 1) EASY 2) HEALTHY and last but not least, 3) DELICIOUS

You just throw the ingredients in the blender, pour into your muffin pan (I used a mini muffin pan), bake for 8-9 minutes and then DEVOUR every last one! 

I have made these for both breakfast and just for snacks. My little one can not get enough of these! I feel good about her eating them too because they aren't bogged down with SUGAR, but they taste like a treat. 

WHAT YOU WILL NEED: 

1 cup natural peanut butter

2 medium sized bananas 

2 large eggs

½ teaspoon baking soda

1 teaspoon apple cider vinegar

2 Tablespoons raw honey

dash of vanilla

milk chocolate chips

DIRECTIONS: 

Preheat oven to 400 degrees.

Spray Muffin Pan with Cooking Spray. My favorite healthy cooking spray to use is Coconut Oil cooking spray.

Place all ingredients into your blender (except the chocolate chips) and blend until combined.

Carefully pour batter into muffin pan. Drop a couple of chocolate chips onto the top of each muffin.

Bake 8-9 minutes. Let cool slightly and then enjoy!

This "Pinspiration" come from Baked Inaz

Devil's Food 3-2-1 Mug Cake - 4 Points Plus

Find It On Pinterest

Cook's Note: I really don't have much to say here. This recipe CAN NOT be any easier! This is a Weight Watchers Recipe, however - this is a great quick dessert whenever anyone gets a craving for a cupcake and you don't have any. It takes exactly 2 minutes or less to make!

What You Will Need: 

3 TBSP Duncan Hines Devil's Food Cake Mix

2 TBSP Water

Directions: 

Mix ingredients really well in a coffee mug and microwave for 1 minute. 

You will be astonished at how good this tastes. You can top with a dollop of fat free whip cream from a can and a few chocolate sprinkles or even sprinkle in a few chocolate chips before microwaving. 

Let cool about 2-3 minutes before eating. You can eat in the mug or place it in a plate or bowl. This is similar to a cupcake and just as good.

This entire mug is 4 Points Plus (WEIGHT WATCHERS) per serving 

Lemon Theme Party by Suburban Epicurean

Lemon Themed Party by Suburban Epicurean!

Find it On Pinterest

 Sticking with our Lemon theme this week, I wanted to share pictures of my Lemon Themed Party that I had, just for ideas for your own parties and because it was just so cute!!

My friend sells Thirty One products, so I did a party for her and I wanted it to have a cute theme for the party, rather than just sitting out a veggie tray and dip! Make it FUN - that is what I say!

Here is my table with Mason Jars filled with Pink Lemonade, adorable straws that I ordered from The Tom Kat Studio (seriously, check out their site - the cutest stuff ever!). You can also sometimes find these sorts of straws at Michaels or Joann Fabric, but its hit or miss. I served Pink Lemonade with a lemon wedge on the side!

 


You've already seen my Lemon Chicken Pasta Salad.... but I am putting the picture here again, so you can see everything I served!

I also served Strawberry Cucumber Tea Sandwiches, which were a big HIT! Let me tell... Just soooo good and I will only ever make Cucumber sandwiches this way again!

Next were the Pink Lemonade Muddy Buddies! Check out the post for the recipe - these were really cute, simple and yummy!  Kids love these too!

Now for the Lemon Cupcakes..you cant go wrong with these!!

Okay okay.... truth be told, I bought these cupcakes at my local grocery bakery because I was in a rush, I have a toddler and didn't have time to make them from scratch .... but aren't they pretty?  Just put them on a tiered platter and voila! :)

So, my advice is next time you throw a small get together, why not think out of the box and try a theme? Give this cute  lemon theme a whirl in the spring or Summer, so fun and everyone enjoyed it!

Chocolate Chip Cookie Dough Cupcakes

Cook’s Note: For my husband’s birthday, he requested specifically “Chocolate Chip Cookie Dough Cupcakes”, which took me by surprise! So, I scoured the internet and my favorite site (Pinterest) for a recipe. Of course, I found a TON of recipes for this cupcake request, but all of them looked so complicated! Most of them called for making your own cookie dough and making your own cupcakes from scratch. Well, I just didn’t have time for all of this non-sense, but… I didn’t want to disappoint my husband either – so this recipe below was born… I improvised and it turned out great. Now, please note that I got the icing recipe from the Pizzaazzerie and it is HANDS DOWN the BEST ICING/FROSTING that I have ever tried in my entire life!
Enjoy the below and you’re welcome in advance!!

What You Will Need:

1 Box Yellow Cake Mix (follow directions on the Box, so you'll need those ingredient too)

Immaculate Baking Company Chocolate Chunk Cookie Dough (In the Refrigerated Cookie Dough section)

Miniature Chocolate Chip Cookies for the topping

Directions:

Line your cupcake pan with CUTE cupcake liners. Fill each cup about 1/3 full with cupcake batter, place a small cookie dough ball in the middle and then cover with more batter.

 Bake per directions on the box. When done, let cool completely, then frost the cupcakes and top with a miniature chocolate chip cookie for decoration.

 My “Pinspiration” for this recipe came from Something Shiny

Coffee Creamer Frosting (from Pizzaazzerie)

·         8 Tbs (1 stick) unsalted butter, at room temperature

·         4-5 cups confectioner's sugar

·         1/3 cup Flavored Coffee Creamer of your choice (I used International Delight Cinnabon Coffee Creamer – OMG!)

Frosting Instructions:

In an electric mixer with paddle attachment, cream butter until fluffy.

Slowly add powdered sugar until well combined.

Add coffee creamer

Add more powdered sugar for a thicker frosting and more creamer for a looser frosting.

Now place frosting in a frosting bag and frost those cupcakes!

 *** Here is the KEY to this entire cupcake recipe…. After you have frosted all of your cupcakes, place these cupcakes in the fridge for a few hours. The magical part here is that the cookie dough inside of the cupcake hardens back up and the icing sort of “sets”. TRUST ME, you don’t want to skip this step!

 When ready to serve, top each cupcake with a mini-chocolate chip cookie! (See my pics for an example of how the end product should look!)