Healthy Peach Crumble Muffins

Healthy Peach Crumble Muffins

I went to the local farmer's market and bought one of these delicious smelling muffins.  As I was eating it, I kept thinking about how many calories and fat grams it probably had.  I know kinda sad.  But I knew I could make it much healthier and still taste delicious!! And I did it!!

Crumble Topping
1/4 cup brown sugar or 1/8 cup splenda brown sugar blend (I used the splenda blend)
1/4 cup flour
1/2 cup oats
1/2 cup sliced almonds
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
4 TBSP butter, cold

Mix all the dry ingredients.  Add the butter and use a fork to mash the butter and make the crumble.  I will also use my hands at the end to help.  Set aside.

Muffins
3 cups flour
2 scoops vanilla protein powder, or just add 1/2 cup more flour.  I like the added protein.
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 cup brown sugar or 1/2 cup splenda brown sugar blend (I used the splenda again)
1/4 cup plain Greek yogurt
6 TBSP butter, at room temperature
1 TBSP vanilla
2 eggs
1 1/2 cup milk, I used almond milk
2 cups diced peaches in juice, I used canned because the fresh peaches usually are not as sweet w/o adding sugar

In a bowl mix the flour, protein powder, baking powder, salt, cinnamon, and nutmeg together.

I used my mixer with paddle attachment but a hand held mixer would also work.  In the bowl, add brown sugar, Greek yogurt, butter, and vanilla.  Cream together about 2 minutes.  Add 1 egg at a time to the mix.  Then alternate adding some flour and then some milk until it is all added and the batter is smooth.  Remove the mixing bowl and fold in the peaches.

I like to use the paper liners for all my muffins.  Fill each cup about 2/3 full and top with some of the crumble topping.  I was able to make 31 muffins with this recipe.  You could also make a peach crumble bread or use bigger muffins tins for the extra large muffins.

Bake at 400 degrees for 18 minutes for regular sized muffins.  Cool on a wire rack.

For 31 muffins, each muffins had 118 calories, 4.7 g fat, 14.5g carbs and 4g protein.  Much better than most store bought muffins!!

Baked Protein Donuts

I modified this recipe after looking at other donut recipes calling for 5 TBSP of butter or 1 cup of sugar.  These are much healthier and still taste delish!!

Baked Protein Donuts
1 scoop of vanilla protein powder
1/2 cup whole wheat flour
2 tsp. baking powder
1/2 tsp ground nutmeg
1/4 tsp salt
1/2 beaten egg (I beat the whole egg and just use half,, add the other half to my morning scrambled eggs)
1/2 cup almond milk, can use any kind
1 TBSP plain Greek yogurt
2 TBSP butter
1/4 cup stevia or less to taste
cinnamon for dusting, can also use a cinnamon sugar mix

Start by mixing the egg, butter, stevia and Greek yogurt together.  Then add the sifted dry ingredients and milk. Pour into your donut or muffin pan.  Bake at 350 degrees for 13-15 minutes.  Makes 5 donuts.

Each donut has 117 Calories, 5.5g fat, 9.6g carbs and 7.7g protein. 

You can change this up by using all butter and no Greek yogurt.  This will make them more fluffy but more calories and fat.  You could also use all flour instead of protein, 3/4 c. flour if you omit the protein or any combination of protein and flour to make 3/4 cup.

Mexican Style Lettuce Wraps

These can be easily assembled in no time and with lots of variations in toppings!  I am not a huge fan of cheese so I didn't add any.

Mexican Style Lettuce Wraps
4 romaine lettuce leaves
1/2 cup fat free refried beans
1/2 cup shredded pot roast or seasoned ground beef
2 Tbsp light sour cream
2 Tbsp salsa or pico de gallo

I divided the ingredients evenly between the lettuce leaves.  I spread the beans on the bottom and then layered the meat, sour cream and salsa.  Quick, easy and ready to eat!!

Total calories 350 with 25 grams of protein!!

Shredded Mexican Chicken in the crock pot

This is such a simple and delicious recipe.  I like to make a large batch on the weekend and eat it throughout the week.  By using the crock pot, you can make this recipe with very little work.

It is great to use for fajitas, nachos or taco salads. I can't wait to add some avocado and eat up!!

Shredded Mexican Chicken
4 boneless, skinless chicken breasts
14 oz. can of low sodium diced tomatoes
1/2 cup of salsa
cumin to taste, about 1 1/2 TBSP
Mrs. Dash Southwest Chipotle, about 2 tsp
pepper to taste
1/2 medium onion sliced
1/2 medium bell pepper sliced

Throw everything into your crock pot.  I use crock pot liners because I hate cleaning my crock pot.  Cook on high about 4 hours or low for about 6 hours.  I pull out the chicken and shred it with about an hour left to cook.  This way all the chicken really soaks up the flavors.

Strawberry cupcakes with fresh strawberries

Strawberry cupcakes are my weakness.  There is one of those fancy cupcake stores near my house that sells the most delicious strawberry cupcakes for only $3.99 each!!  Yikes.  I only treat myself occasionally since they are also full of sugar and fat.  I have really been craving one this week so I decided to make my own.

Here are the unfrosted cupcakes straight out of the oven. Nice pink color with no fake dyes!!

Strawberry Cupcakes
12 oz fresh strawberries or can use frozen unsweetened
1-2 tsp sugar

Cut the fresh strawberries into small pieces and sprinkle with sugar.  Let sit about one hour. Then puree in your blender. Makes about 1.5 cups of puree.

2 1/4 cups cake flour (lighter than regular flour but you can use regular all-purpose)
3/4 cup sugar
3/4 cup splenda or stevia substitute ( you will need less stevia maybe 1/2 cup)
4 tsp. baking powder
1 tsp. salt
6 TBSP butter at room temperature
1/4 cup Greek yogurt

3/4 cup strawberry puree
1/4 cup almond milk or regular milk
6 egg whites
2 tsp. vanilla

In a mixer, combine flour, baking powder, sugar, splenda and salt.  Add butter and Greek yogurt and mix until the mixture is course and crumbly.  In a separate bowl, mix puree, vanilla, milk, and egg whites.  Add the liquid to the dry mix and blend about 2 minutes.

Bake at 350 degrees for 20 minutes.  Makes 20 cupcakes.

Each cupcake contains 123 calories, 3.3g fat, 20g carbs and 2.8g protein.

I used vanilla protein powder, Greek yogurt and more strawberry puree to make a healthy frosting!! Delish!!

Chocolate Peanut Butter Coconut Protein Granola Bars

Yes, a little bit of everything delicious!!  I used my regular granola bar recipe but was really craving chocolate and coconut.  I decided to modify the recipe and it turned out great!!

I ate another bar while I was getting everything ready for this post!! Hehe.

Chocolate Peanut Butter Coconut Protein Granola Bars
1 ripe banana, mashed (if you want to leave out the banana just used 4 more ounces of applesauce)
4 oz. unsweetened applesauce
3 TBSP honey
1 TBSP dark chocolate peanut butter (I use Peanut Butter & Co. If you don't have this, just add 1 tsp cocoa powder to regular PB.)
6 scoops vanilla protein powder
2 cups rolled oats
1/4 cup mini chocolate chips
1/2 cup shredded coconut (I only had sweetened and really wanted the coconut, so I used it!)

Start by mashing the banana well.  Add the applesauce, honey and peanut butter and blend well. Add the protein powder and oats.  You can use more oats and less protein powder as you like or just use 4 cups of oats.  I wanted the added protein in mine.  The mixture will be sticky and a bit tough to mix but it will work.  If yours is too dry, add a little bit of water until it can be mixed well.  Then add chocolate chips and coconut and mix well.  You could also substitute nuts or dried fruit.  Whatever you like.  This was just what I was craving yesterday!! 

Press the mixture into a lightly greased 13x9 cake pan.  Bake at 350 degrees for about 15 minutes.

Makes 15 granola bars. Each has 144 calories, 3.4g fat, 18.3g carbs and 12.3g protein.  Delish!!

Blueberry Protein Oatmeal

I love oatmeal for breakfast!!  Sometimes I like to change things up when I get tired of the same old bowl of oatmeal.  This recipe can be changed up if you'd prefer to add other berries or nuts.  Sometimes I add mini chocolate chips and peanut butter to make it more of a dessert!!

Blueberry Protein Oatmeal
1/2 ripe banana mashed or 4 oz. unsweetened applesauce
1/2 cup oats
2 egg whites
1/2 scoop vanilla protein powder
1/8 cup almond milk

Mix all of the ingredients together in a large mug or ramekin.  Fold in blueberries, nuts or chocolate chips.  The above picture has 1/4 cup fresh blueberries but I wanted more so maybe add 1/3 to 1/2 cup blueberries.  Microwave for 1.5 to 2 minutes until just set in the middle.

Serving without add-ins- 300 calories, 3.3g fat, 39g carbs and 29g protein.

My blueberries added 15 calories, 0.5g fat, 6g carbs and 0.5g protein.