Crack of the Week: Healthy Edition

On a totally unrelated note, I posted last weeks Coffee Talk a day late, so check it out i you haven’t yet!

It has been way too long since I’ve posted any recipes!

Sorry about that.

Today’s Crack of the Week is better for our waistlines than my usual 3 sticks of butter recipes (this is a good thing and a bad thing I know….these recipes are good, but obviously not as “crack” as the buttery-fatty great stuff).

I was in the baking mood this Sunday and decided to make two healthy snacks for the week:

Breakfast Muffins + Gluten Free Peanut Butter Cookies.

Both were delicious! And, as always, so easy.

Check out the recipes below.

Gluten Free Peanut Butter Cookies

INGREDIENTS

1/2 cup organic chunky peanut butter

1/2 cup brown sugar

1 egg

1 1/4 cups gluten-free rolled oats

1/2 teaspoon baking soda

DIRECTIONS

Preheat oven to 350°F.
In a small bowl, use an electric mixer to cream peanut butter and brown sugar until fluffy. Beat in the egg.
Add rolled oats and baking soda to creamed mixture, and mix well.
Line two baking sheets with a Silpat mat or parchment paper.
Roll dough into two-inch balls, and press to flatten on the cookie sheet.
Bake for eight minutes or until the cookies turn slightly brown.
Cool cookies on a rack, and store leftovers in an airtight container.

**According to the recipe, they are only 87 calories per cookie! So dig in!

Healthy Morning Muffins

INGREDIENTS

Nonstick cooking spray
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 cup packed dark-brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
1 cup old-fashioned rolled oats
1/2 cup raisins
3 tablespoons extra-virgin olive oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
1 medium ripe banana, mashed

COOK’S NOTE

To store, keep in an airtight container up to 3 days.

DIRECTIONS

STEP 1

Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.
STEP 2

Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.

And you know I need to share my stunning food photography.

I mean….. I should be winning awards for this talent.

Comments

Alex {Things That Sparkle} says: August 13, 2013 at 12:32 pm

This is super impressive. I want one of each.
Natalie {Designer Bags and Dirty Diapers} says: August 13, 2013 at 12:51 pm

You are totally winning, I would like a huge plate of each for breakfast!
Ashley says: August 13, 2013 at 1:09 pm

Yum! I made similar cookies to the muffins that you made, but need to try this recipe. Great for quick mornings!
birdie to be says: August 13, 2013 at 2:23 pm

YUM! These sound amazing! I love the minimal recipes and healthy treats!
Rachel - At First Blush says: August 13, 2013 at 3:45 pm

Omg yum!
Alexa says: August 13, 2013 at 5:36 pm

Oh that looks so scrumptious!
Laura {happily ever} Parker says: August 13, 2013 at 6:12 pm

I love baking and these would be way better to have laying around the kitchen as opposed to everything else I usually want to bake!
thefrugalouslife.com says: August 16, 2013 at 5:00 am

OMG thank you this sounds delish!
Dadie Host says: April 15, 2014 at 10:14 am

I love Peanut butter cookies, it tastes very delicious. i love baking this cake.