Cleaned Up Strawberry Muffins

I love, love, love having muffins in the freezer to pull out throughout the week for breakfast or  a quick snack.  I often serve them to my (almost) 14 month old and 4 year old daughters, too.

I just bought 2 huge containers of strawberries and raspberries at Costco yesterday and wanted to use some of the berries in a recipe so none of them went to waste.  I also had some strawberry Kefir in the fridge that I wanted to use up.

I quickly jotted down this recipe, mixed everything up, said a prayer that they would turn out, and threw them in the oven.  My prayers were answered because these little guys are delish!

Cleaned Up Strawberry Muffins
Serving Size: 12 regular sized muffins

Dry Ingredients:
1 c. whole wheat pastry flour
1 c. oat flour (pulverized rolled oats -- I use my blender to grind them up!)
1/4 c. ground flax
1/2 tsp baking soda
1/4 tsp Himalayan sea salt
1 T. baking powder
4 pkts. Stevia

Wet Ingredients:
2 T coconut oil (melted)
2 eggs
1/2 c. Strawberry kefir
1/2 c. lowfat yogurt, plain
2 T honey
1 tsp vanilla
6 lg. strawberries, finely chopped
1 c. fresh raspberries (opt. - if you don't add these, add a few more strawberries)

Preheat oven to 350 degrees F.  Spray muffin tin with non-stick spray or grease with coconut oil.  Combine dry ingredients in a small bowl.  Combine wet ingredients in a medium bowl (wait to add berries until everything else is mixed).  Combine the wet and dry ingredients.  Batter will be a little lumpy.  Add the berries and stir a few times until evenly distributed.  Fill each muffin cup 1/2 - 3/4 of the way full and bake 16-18 minutes until they pass the toothpick test!

Enjoy! :)

Clean-Eating Chewy, Chocolate Brownies

I have a new favorite brownie recipe AND they are actually healthy.

I was searching Pinterest today for a clean version of brownies.  Nothing really caught my attention so I thought I would just try to come up with my own recipe.  I never follow a recipe exactly and was feeling pretty adventurous.  I quickly grabbed all of the ingredients from my pantry and fridge that I thought I would need to make brownies and I actually decided to write down all of my measurements just in case they actually turned out.  

Lilly helped me mix everything up and after 30 minutes we were chowing down on some pretty delicious brownies!  I topped mine with a little bit of peanut butter because chocolate ALWAYS tastes better with peanut butter, right?  Lilly wanted to top hers with some sprinkles instead.  They are great plain, too!  See below for the recipe...

Clean-Eating Chewy, Chocolate Brownies

Ingredients
1 lg egg
4 tbs agave nectar
3 tbs coconut oil, melted
1/2 c. sweet potato (I just scooped out part of a baked sweet potato)
1/2 c. + 2 tbs. plain Greek yogurt (I used low-fat)
1 tsp vanilla
3/4 c. Ghiradelli cocoa
1 c. ground rolled oats (use a food processor or blender to grind the rolled oats, the 1 c. measurement was AFTER they were ground up)
1/3 c. chocolate chips (opt. -- depends on whether or not you want these brownies to be 100% clean)

Preheat oven to 350 degrees F.  Mix everything together in a mixing bowl.  Yes, just one bowl -- no need to make more dishes than necessary.  Spray an 8x8 pan with cooking spray or grease with coconut oil.  Bake for 20-25 until firm.  Let cool for a few minutes, cut, and enjoy!

These a great topped with a thin layer of peanut or almond butter.  Fresh berries would also be great with these brownies!