Peanut Butter Pumpkin Waffles

Okay, so I FINALLY am posting this recipe that has been neglected because I was being clawed at and eaten alive by everyone on the planet but izOK because I love y’all and I would probably be salivating on my phone too.

Recipe:

  • 1/3 cup (40 g) oat flour
  • 2 T. (16 g) coconut flour
  • 3 T. powdered peanut butter*
  • 1/3 cup canned pumpkin
  • 1/3 cup liquid egg whites
  • 1/2 tsp baking powder
  • dash of cinnamon and vanilla extracts
  • stevia to taste

This is so simple! Combine dry ingredients and slowly add and stir in the wet. I add a little milk or water if the batter is too thick. Pour in the middle of a sprayed waffle iron and W-A-L-L-A! You have about 2 yummy waffles that you can top with whatever you want ❤

As always, let me know if you try them and if you think they bueno o no bueno. 😉

*Try subbing 1-2 T peanut butter and it will come out finger-licking good.

Peanut Butter Chocolate Chip Cookies

Cookies are one of the most wonderful creations. Who can agree? 😉 I had a LOT of extra peanut butter and time on my hands to use so my baking addiction found me. I adapted this off several old recipes and pleasantly surprised how well they turned out. You could easily not add the chocolate chips but what fun would that be? When chocolate meets peanut butter, it makes your taste buds go crazy 😀

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The recipe is simple:

  • 1 1/2 cup peanut butter (I used toffee n cream by the Lion’s Choice)
  • 1/2 cup honey
  • 2 large eggs
  • 1/2 tsp baking soda
  • 2-3 tsp vanilla extract
  • dash of cinnamon
  • a little over 1/3 cup chocolate chips

Preheat oven to 350 F. In a large bowl, add all ingredients except chocolate chips and mix really well until everything is combined. Fold in chocolate chips.

The batter is really thick so use a small spoon to scoop it out into balls on a cookie sheet. Bake for 10-11 minutes and allow to cool on cookie sheet at least 5 minutes. Enjoy!

I love this recipe because you can add different flavors of chocolate chips and it will always be delicious!

*You can substitute blue agave syrup if you don’t have honey.

 

Peanut Butter Pumpkin Spice Bread 

  Ingredients:

  • 2 cups flour (oat or all purpose)
  • 1/2 cup peanut protein
  • 4 oz unsweetened applesauce
  • 1 1/3 cup pumpkin purée
  • 2 large eggs
  • 1/3 cup agave or honey 
  • 1 tsp cinnamon 
  • 1 tsp pumpkin pie spice
  • 1 1/2 tsp baking powder
  • Optional: more sweetener 
  • White chocolate chips

The recipe is simple. First combine all the dry ingredients and mix well. Then add the wet and mix until there are no clumps. Then stir in the chocolate chips. Top with more chocolate chips for extra fun 😉

Spray a loaf pan really well and pour in the batter. I had some better left over so I made a mini loaf too! 

Bake at 375 F for about 30-35 minutes until a toothpick comes out clean. Let cool at least 30 minutes before cutting. Enjoy!  This bread is very moist because of the pumpkin so be careful not to over cook it! The white chocolate chips are basically a MUST.

No peanut protein? Try subbing 1/3-1/2 C peanut butter or vanilla protein powder. Can’t guarantee the flavor but it should turn out fine 🙂

Banana Mugcake 

When it comes to baking, you need a really moist ingredient such as pumpkin, yogurt, applesauce for it to come out nice and moist. I hate trying out recipes and it coming out so dry you can’t swallow. Well, I haven’t used banana as much which is why I gave it a shot. This recipe is easy and doesn’t require and protein powder.

Ingredients:

  • 1/2 cup oat flour
  • 2 T powdered peanut protein
  • 1/2 mashed banana, 1/2 for topping
  • 6 T egg whites
  • 2 T milk
  • 1 tsp baking powder
  • Dash of cinnamon
  • 2 packets stevia

First combine the dry ingredients together. Then mix in the wet. Stir together until there aren’t any clumps.

Make sure the bowl is a pretty good size or else it might overflow. Microwave for 1:30-2 minutes.

I topped mine with banana, peanut butter cookie dough, nuts n more toffee crunch peanut butter, and chocolate shavings!

Chickpea Cookie Dough

Cookie dough is one of my favorite things ever. I like it as a flavor for bars, in icecream, and just to eat! That’s why I whipped up this yummy treat for my crazy sweet tooth 😉

What you’ll need:

  • 1 cup chickpeas
  • 1/4 cup vanilla almond milk
  • 1/4 cup powdered peanut protein**
  • 1 tsp vanilla extract
  • Dash of cinnamon
  • Dark chocolate chips

Blend chickpeas and almond milk in a food processor until smooth. Then add the rest of the ingredients and mix with a spoon. That’s it!

**If you don’t want a peanut flavor just sub out for vanilla protein powder. I love this as a topper for anything or just to eat when I have a sweet tooth 🙂

Peanut Butter Muffins

    Ever get a strong craving for a muffin? I don’t know where it came from but one day I really wanted something homemade for a snack. Peanut butter kind of always sounds good to me so things started clicking….

These muffins are moist, nutty, and perfectly sweetened with agave. I didn’t have these plain. I decided that topping it with MORE peanut butter was a better choice and lemme tell you, IT WAS!

pbmSoooo decadent ❤

You most definitely will want to down this with a glass of milk or else you will be licking your chops like a dog 🙂

Recipe:

  • 2 cups flour (I used half whole wheat and half all-purpose)
  • 1 Tbsp. baking powder
  • 1 1/2 cup milk
  • 1/3 cup creamy peanut butter
  • 6 T agave or honey
  • 1/4 cup coconut oil
  • pinch of salt
  • Cinnamon and vanilla extract to taste

Preheat oven to 350 degrees Fahrenheit . Whisk the flour, baking powder and salt in a medium sized bowl.

Add peanut butter & coconut oil (don’t melt) and mix with a fork until you get a crumby mixture. Add the honey & milk and mix until well combined. It should resemble an oatmeal texture.

Pour into 12 well sprayed muffin tins and bake for about 15 minutes until a toothpick comes out clean in the center and the tops are golden. Makes 12-14 muffins.

**Optional: I added a few blueberries to each muffin and it made it like a “jelly” or you can add chocolate chips like I did above.  

What’s YOUR favorite kind of muffin? 

Nuts N More Peanut Butter Reviews

When I started branching out of my nut butter collection, this brand was one that caught my eye via Instagram. Seeing people rave about how good this stuff was made it hard to stay away! Luckily, I was able to find some to try at my local GNC.

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The first one I tried was the Pumpkin Spice Peanut Butter!

I knew I had to try this one because it is limited edition and all things pumpkin are a win for me 🙂 I was a little disappointed when I first opened it. The smell was AMAZING and I couldn’t wait to take out a spoonful, but I couldn’t. The liquid had separated completely from the nut butter and was so hard to stir together! I kid you not it took me about 20 minutes to at least get a good consistency, still left with some chunks. I don’t know if it had been sitting on the shelf longer than it should have because the Toffee Crunch was not like that at all. As far as the flavor, UNBELIEVEABLE! It doesn’t lack the pumpkin spice flavor at all. It is exactly as perfect as it sounds. Fall in a jar. This peanut butter is the icing on the cake for anything from oats to pancakes to bananas. I actually do recommend this peanut butter for anyone that loves pumpkin spiced things.

9/10

 

Toffee Crunch was tried a few months after. I didn’t really NEED a new nut butter when I bought this…. but who really has a limit for how many jars of nut butter you can have. I love variety.

I have heard many people commenting on how heavenly and rich this peanut butter is- and they’re so right! Unlike the other flavor, I was happy to open up this one and find the most creamiest peanut butter ever. I’m talking silky smooth and mouthwatering. It not only looks delicious, it SMELLS delicious! Kind of reminds me of the toffee part of a Heath bar but in peanut butter form. I first tried this on my French toast and was blown away. For those that have a major sweet tooth and (nut butter tooth…?) go buy this one! cream

10/10

Homemade PB Jelly Larabars

Larabars are pure bliss. But a part of me has always wanted to try making my own! I mean how hard could it be? It’s only a few ingredients to begin with!

Ever since I got a food processor, my baking experiences have been so much better. I highly recommend if you love to bake things to go out and get one. Walmart has some pretty cool deals if you ask me 🙂

mAs you can tell by my site, I am pretty fond of something called peanut butter. Yeah, so I heard it was sent from the gods and made especially to give people shiny hair and happy feels…. Feeling down? Just grab some peanut butter and I guarantee that frown will turn upside down.

This is a very simple recipe:

  • 1 3/4 cup pitted dates (soaked in warm water for 20 minutes to soften then drained)
  • 1/4 cup crunchy or creamy peanut butter (I chose crunchy)
  • 1/4 cup raw almonds
  • 1/2 cup dried cranberries
  • 1/2 cup oats

After you soak and drain the dates, add them to a food processor along with every other ingredient.

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Blend until everything is well combined.

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CAUTION: Loud AF so brace yourself!

Spoon mixture into a square pan and firmly press down so that you have a nice even layer. Place in the fridge or freezer for about 20-30 minutes so they get firm.

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Take out and cut into and cut into 6 bars.

There you have it my friends, homemade soft and chewy peanutbutterlicious larabar!

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It’s best to store in the fridge to keep fresh.

Brownie Pancakes 

Sometimes, I like to start my day off with a big stack of pancakes all to myself. I also like to have something sweet about 90% of the time.  A breakfast containing a good balance of carbs(sugars), proteins, and fats is an excellent way to give your body energy to use throughout the day.

So don’t be afraid to treat yourself in the morning or any time of day! Your body uses it regardless ☺️

Here’s the magic:

  • 2 T oat flour
  • 2 T coconut flour
  • 1 T unsweetened cocoa powder
  • 1/2 scoop chocolate protein powder
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • Stevia to taste
  • 1/3 c egg whites
  • 1/3 c milk of choice

Combine the dry ingredients in a medium size bowl. Then mix in the egg whites and milk. Mix together until everything is fully combined and there are no chunks. Prepare 5-6 medium size pancakes on a sprayed nonstick griddle. I layered mine with banana, a Beechie’s Bakehouse brownie, and topped with more brownie and peanut butter sauce.

 So fluffy….

This is a surprisingly nutritious stack of pancakes! No added sugar and 50g protein to start your day off strong💪🏼

Oh, and people wonder how I finish all my food…. All I can say is you underestimate me.

Overnight Oats In a Nut Butter Jar🍯

  I’ve had some people ask me how I make my overnight oats in a jar! Well it’s actually pretty simple and not much different than how I make my warm oats.

How To

  • 2/3 cup oats
  • 1 cup milk of choice

Combine oats and milk together and microwave for 1:30 mins. Take out and stir. 

Then add:

  • 1/4 cup egg whites

Stir that in and microwave another minute until it looks fluffy. Watch for overflow. 

I like to add lots of cinnamon and some vanilla extract for the flavor!

Put this in a sealed container in the fridge overnight. In the morning, scoop oats and whatever else you want (fruit, yogurt, etc.) in an almost empty(not really😉) jar of nut butter! I prefer not refrigerating the peanut butter so it won’t get hard but that is totally up to you. There is something so magical about the bottom of the jar of 90% nut butter and 10% oat ratio👌I think I eat way more nut butter when the jar is half way full because I just cannot wait to make this. It’s probably one of my favorite breakfasts ❤️ No shame.