Chocolate Monster Cookie Energy Bites

A chocolatey, delicious snack when you’re on the go.

After the success of my first Monster Cookie Energy Bites recipe, I thought I would attempt another version.

If you’ve been here a while, then you know I’m a HUGE fan of chocolate. I actually enjoy some dark chocolate every night before bed. You know it has good antioxidants, right?!

A few months ago, I found some Nutiva Chocolate Spread in the store. It’s like Nutella, but made with coconut oil rather than vegetable oil. I have nothing against Nutella, but if I’m going to be enjoying one of these every day, I would rather have coconut oil than highly processed vegetable oil.

You can definitely use Nutella to make these though if that’s what you prefer!

These are so delicious! I love the chocolate flavour. I thought maybe the chocolate would be too overpowering with the mini M&M’s and chocolate chips, but it’s not.

I love having these when I’m feeling a little hungry and don’t need a full snack, just a little bite. They keep my full for about an hour, which is perfect.

We switch up these Chocolate Monster Cookie Bites with my other Monster Cookie Bites each time we make them. That way, you can enjoy a different flavour. The recipe is fairly similar, the main difference being the spread I used. The other difference is I decided to cut back on the honey in this recipe because the chocolate spread is sweet already.

These keep in the fridge forever, but they also freeze really well. What I do is freeze half the batch and keep the other half in the fridge.

Enjoy!

Chocolate Monster Cookie Energy Bites

A delicious, chocolatey snack that is so easy to make and great when you're on the go.

• CourseSnack

Servings24 balls

Prep Time5 minutes

Passive Time30 minutes

Ingredients

• 2-1/2cups rolled oats
• 1-1/4cups Nutiva chocolate spreadcan use Nutella
• 1/3cup honey
• 1tsp vanilla extract
• 1/2cup mini M&M's
• 1/2cup mini chocolate chips

Instructions

1. In a large bowl, combine oats, Nutiva (or Nutella,) honey, and vanilla extract using a rubber spatula. Add in mini M&M's and chocolate chips. Use your hands to combine everything together. (Yes, this part gets sticky!)
2. Place bowl in fridge for 30 minutes so mixture can set. After 30 minutes, remove from fridge and roll into balls.
3. Store chocolate bites in a sealed bag or container and keep in the fridge or freezer.

 

 

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Cinnamon Sugar Banana Muffins

I know what you’re thinking…

This girl shares a LOT of banana recipes!

Okay, I’ll admit, I do share a lot of banana recipes. But when you have a family of five, four of them being males, you tend to go through a LOT of bananas! Therefore, I always have brown bananas at the end of the week, hence, all of the banana recipes

There are so many things you can make with bananas.

This time, I was looking for something a little bit different.

I remember being a kid and loving cinnamon toast. Heck, I still love it today, and so do my kids! So I thought, why not add a cinnamon topping to some basic banana muffins.

As it turns out, this was a fantastic idea.

These muffins are:

1. Extremely easy to make.
2. Very moist
3. Make the perfect snack for you and your kids…or husband, or friend, or anyone in your life!

I really hope you’ll give these a try! Don’t let those brown bananas go to waste!!

Cinnamon Sugar Banana Muffins

These cinnamon banana muffins are so easy to make and taste absolutely delicious. A great snack idea.

• CourseSnack

Servings12 muffins

Prep Time10 minutes

Cook Time20 minutes

Ingredients

Muffins

• 2whole bananasmashed
• 1/2cup coconut oilmelted
• 2large eggs
• 1/3cup honey
• 1tsp vanilla extract
• 1 cup whole wheat flour
• 2/3cup all-purpose flour
• 1tsp baking soda
• 1/2 tsp sea salt
• 1/2tsp ground cinnamon

Topping

• 3Tbsp buttermelted
• 3Tbsp granulated sugar
• 1/2tsp ground cinnamon

Instructions

1. Preheat oven to 375F. Line a muffin pan with paper liners and set aside.
2. In a medium bowl, whisk together the eggs, coconut oil, honey, and vanilla. Stir in the mashed bananas.
3. Add in both flours, baking soda, salt, and cinnamon. Stir to combine.
4. Divide batter evenly among muffin cups. Bake 18 - 20 minutes, or until a toothpick inserted in centre of muffin comes out clean.
5. Remove muffins from oven and cool 10 minutes. Remove muffins from pan and cool on a wire rack.
6. To make the cinnamon sugar topping: Combine the sugar and cinnamon in a small bowl. In another small bowl, melt the butter. Brush each of the muffin tops with the melted butter, then sprinkle the cinnamon-sugar mixture on top. These are delicious when served warm.

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Pumpkin Spice Bran Muffins

For the past few weeks, I’ve been hanging onto summer. I find as I get older, I despise winter more and more. However, there is one good thing about the cooler weather: PUMPKIN SPICE!!!

I had my first Pumpkin Spice Latte at Starbucks yesterday. It was delicious.  But I don’t want to be spending $5 on a pumpkin spice latte everyday to enjoy the flavour of pumpkin spice.

As you know, I’m a huge muffin fan. I’ve been posting muffin recipes for a long time on this blog, including my popular pumpkin spice muffins a few years ago. Some other popular pumpkin recipes here include:

• Pumpkin Spice Latte
• Paleo Pumpkin Spice Muffins
• Pumpkin Spice Cake
• Pumpkin Gingerbread Muffins
• Pumpkin Creme Bars

This time though, I wanted to make a hearty bran muffin. I love bran muffins. They are so dense and filling because they are full of healthy fibre.

I personally like to eat these warmed up with some fresh butter on top! Mmmm…delicious.

These also make a great snack for your kids. They will love the pumpkin flavour and these muffins are also nut free, which make them a great option for school snacks.

These Pumpkin Spice Bran Muffins are super easy to make and they turned out extremely moist. They also freeze really well, so feel to double the recipe and make two batches at once!

I hope you enjoy these Pumpkin Spice Bran Muffins as much as we do.

Pumpkin Spice Bran Muffins

A delicious and healthy way to enjoy the flavours of pumpkin spice.

• CourseSnack

Servings12 muffins

Prep Time10 minutes

Cook Time20 minutes

Ingredients

• 1cup whole wheat flour
• 3/4cup wheat bran
• 2tsp pumpkin pie spice
• 1tsp baking powder
• 1tsp baking soda
• 1/2tsp sea salt
• 1cup pure pumpkin puree
• 1/2cup honey
• 2large eggs
• 2/3cup buttermilk
• 1/4cup coconut oilmelted

Instructions

1. Heat oven to 350 degrees F. Line a muffin tin with paper liners and set aside.
2. In a large bowl, mix together the flour, wheat bran, pumpkin pie spice, baking powder, baking soda, and salt.
3. In a medium bowl, whisk together the pumpkin, honey, eggs, buttermilk, and coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Divide batter evenly among muffin cups. Bake in oven for 20 minutes, or until a toothpick inserted in the centre of muffins comes out clean. Cool slightly in pan, then remove from pan and cool on a wire rack (or eat them warm with some butter!!)

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