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A healthy snack for the kids (& adults): Caroline’s birthday muffins

[ebook]

By Guy Lawrence

I asked Caroline if she would mind filming one of her many magic healthy recipes, and she has kindly filmed this video for us. A simple healthy snack for the kids in the shape of muffins she made for her nephews birthday recently. The feedback I got was that it wasn’t only the kids eating these muffins!

Recipe Ingredients

Bake at 180° for about 20-30 min. Makes about 6 muffin size individual cakes.

  • 1 cup of 180 Natural Protein Supplement (Coconut or chocolate)
  • 1 cup of almond meal
  • 1/2 cup coconut flour
  • 2 tsp baking powder
  • 1/4 tsp stevia (optional)
  • 1/4 tsp cinnamon (optional)
  • 1/2 cup shredded coconut (optional)
  • 2 eggs
  • 1 banana
  • 1/2 cup rasberries
  • 1 cup of mineral water

Healthy Muffins Transcript

Hey! I didn’t see you there.

What we’re going to make today are raspberry birthday cupcakes.

So, why don’t you join me in the kitchen?

All right. Let’s go through the ingredients.

The ingredients

We’ve got almond meal, 180, coconut flour (which I’ve discovered is amazing), baking powder, raspberries.

Now, this recipe; the actual recipe says milk or mineral water or plain water. So, we’re using mineral water today.

Eggs and banana.

OK. We’ve got almond meal (and this is the 180 Coconut Superfood.)

Coconut flour. I’ve put the baking powder in here as well. Stir that through.

Now, add your eggs.

Banana.

And whatever liquid you choose to use.

And raspberries.

The process

Now, what you want to do is fold this together, because if you beat it too hard, all those bubbles and any air that you’re trying to put into the mixture is going to come out.

So, be gentle with it. I know everybody wants to be fit and healthy and use their muscles as much as possible, but in this instance, try to be a little bit more gentle.

There we go. All mixed and ready to go. Mixed it.

Here’s to fill up the muffin tray. You can make this as a loaf or a cake. These are birthday muffins.

Now, see, this is quite dry and the coconut flour is what makes the mixture really dry, so if you wanted it a little bit more moist, you could add a little bit more liquid to it.

But otherwise, pop it in the oven and when we get to decorating it, you’ll see how we can moisten it up again with a little bit of yogurt.

So, that mixture makes about six muffins. Your oven will be preheated at 180. Easy to remember: 180 degrees for 25 minutes

Pop those babies in. As I’ve said, you can make a cake or something bigger. Adjust the time accordingly.

We’ll put those in for about 25 minutes at 180 and check them and we might need to adjust the temperature or the time a little bit longer. And we’ll check in and see how they look in a minute.

All right. The cupcakes are cooked. Nice and cold.

To decorate them, grab the cupcake in a nice, pointy knife and cut (hopefully this is going to work). This is really flaky.

These are better made the day before if you want to decorate them.

Put that aside. Now, I’ve put some yogurt and raspberries together. That’s just organic, natural yogurt. No sugar.

Pop some in the middle. Cut that in half.

Now what we’re gonna have: little butterfly birthday cupcakes.

Big thanks to Caroline Howe for the recipe. View all of our recipes here.

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    1 Reply to “A healthy snack for the kids (& adults): Caroline’s birthday muffins”
    Jess says:

    Hi, these muffins look great. I was just wondering if the banana was an essential ingredient for these or if it could just be skipped? Thank you!

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