Zucchini Flaxseed Banana Muffins

Here is a great recipe that tastes amazing but is extremely healthy for you! We tested these out in the office a couple weeks ago and they were a hit with everyone. They are moist, healthy and so easy to make. If you want to bake some muffins to take with you to casting's or for day's on set or even a quick snack for the road in the morning these are perfect!

Ingredients:

• Nonstick cooking spray
• 1 3/4 cups all-purpose flour (spooned and leveled)
• 1/2 cup ground flaxseed
• 1 cup lightly packed stevia* or organic sugar*
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
• 2 mashed ripe banana
• 3/4 cup vanilla almond milk*
• 1 large egg, lightly beaten
• 1 teaspoon pure vanilla extract
  
  
  * = changes to the recipe 
  
  
  How to Bake:
  
  
  1.  Step 1:
     Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).

  2.  Step 2:

     Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.

     Cook's Note: Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.

     Original Post: http://www.marthastewart.com/851872/zucchini-banana-and-flaxseed-muffins
     
     

Wellness Wednesday: Delicious Chocolate Cake with NO Flour & NO Sugar!

Here is a great recipe for chocolate cake that is actually GOOD for you! No flour and NO sugar! Check this out and try this for a yummy, guilt-free snack for the kids or yourself to curb your sweet tooth.

What You'll Need:
100g dark chocolate
200g canned beans (I took white ones)
2 eggs
1/4 – 1/2 tsp baking powder (depending on how spongy you want the cake)

No sweetener! No sugar!

Preheat oven to 175C. Take your blender and make a completely smooth mass out of beans and eggs (add eggs gradually). You should have no traces of beans in this mixture. Nonetheless, if there are bits of beans, take a sieve and pass the mixture through it. Melt the chocolate, cool slightly and then whisk together with the bean-egg mixture and baking powder. Pour batter in a greased pan. Bake for about 30 min. Each oven is different, so the time may vary, but you really don’t want to overbake the cake.

About the merits: No flour = less carbs. Even more, beans provide us with fiber and protein. I’m sure you may already know about the wonders that beans do in baking. They make the consistency fudgy and moist. Particularly this cake was divine!

Original Post: http://www.bodyrock.tv/2011/05/05/chocolate-cake-by-bodyrocker-natalie/