Chocolate Zucchini Muffins

Ingredients:
1/2 cup (1 stick) butter, at room temperature
1/2 cup unsweetened applesauce
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2-1/2 cups flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups shredded zucchini
1 cup chocolate chips

Directions:
Preheat oven to 325 degrees. Line a muffin tin with liners then lightly spray with nonstick spray. Set aside.
Beat butter, unsweetened applesauce, and sugar in a large mixing bowl. Mixture will look curdled. Add eggs then mix to combine. Add vanilla and buttermilk then mix to combine.
In a separate bowl stir together flour, cocoa powder, baking soda, baking powder, and salt. Add dry ingredients to wet ingredients in 3 batches, mixing until just combined before adding the next batch. Add zucchini and chocolate chips then mix until just combined.
Scoop batter into liners filling 3/4 of the way full. Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Let cool in muffin tin for 3 minutes then remove to a cooling rack to cool completely.

Source: iowagirleats.com

Chocolate Peanut Butter Protein Smoothie

Ingredients:
1 large banana, peeled, sliced, and frozen
3 Tablespoons unsweetened cocoa powder
6 oz Greek Yogurt
3/4 cup milk
1 Tablespoon honey
3 Tablespoons peanut butter
5-6 ice cubes

Ingredients:
Add all ingredients to a blender and mix until smooth.

Raisin Bran Muffins

Ingredients:

• 2 cups raisin bran
• 1 cup buttermilk (1 T white vinegar + 1 cup milk, let sit for 5-10 min)
• 1/3 cup vegetable oil
• 1 egg
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup chia seeds
• 1/4 cup ground flaxseed

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. Mix together raisin bran and buttermilk; let stand for 10 minutes. If you don't have buttermilk, you can mix 1 tablespoon of vinegar with 1 cup of milk and let it sit for 5-10 minutes (until it curdles).
3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder, salt, chia seeds, and flaxseed. Stir flour mixture into buttermilk mixture, until just blended. Spoon batter into prepared muffin tins.
4. Bake for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Source: allrecipes.com (adopted)

No Bake Energy Bites

Ingredients:
(Note: this is a double recipe)

2 cup (dry) oatmeal (I used old-fashioned oats)
1 1/3 cup toasted coconut flakes
1 cup peanut butter
1 cup ground flaxseed or wheat germ
1 cup mini chocolate chips (or 1/2 cup unsweetened cocoa powder)
2/3 cup honey or maple syrup
2 Tbsp. chia seeds
2 tsp. vanilla extract

Directions:

Stir all ingredients together in a medium bowl until thoroughly mixed. If the mixture is too dry, add more peanut butter.  Scoop heaping tablespoons of mixture and roll into balls.  Store in an airtight container and keep refrigerated for up to 1 week.

Source: gimmesomeoven.com

Rise & Shine Muffins

Ingredients:

1/2 cup raisins
2 cups white whole wheat flour
1 cup packed dark brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
4 medium carrots, peeled and grated (2 cups)
1 small zucchini, grated (1 cup)
1/2 cup pecans, chopped
3 large eggs
2/3 cup vegetable oil
1/3 cup buttermilk
2 teaspoons vanilla extract

Preparation:

1. Preheat oven to 375° F.
2. Place the raisins in a small bowl, cover with hot water, and set aside to plump.
3. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, and salt.
4. Stir in the carrots, zucchini, and pecans.
5. In another large bowl whisk together the eggs, oil, buttermilk, and vanilla.
6. Add the egg mixture to the flour mixture and mix until just combined.
7. Drain the raisins and stir them into the batter.
8. Fill greased or paper-lined muffin tin 2/3 full with batter.
9. Bake 15-20 minutes (12-15 minutes for mini muffins) or until a wooden pick inserted into muffins comes out clean.

Source: http://weelicious.com/2012/03/02/rise-and-shine-muffins-and-cookbook-giveaway/