Monthly Archives

March 2019

Breakfast/Brunch Desserts Recipes

Black Bottom Cupcakes

black bottom cupcake

Black Bottom Cupcakes

Yields 12 Cupcakes

Ingredients

For cupcakes

  • 6 scoops F-Factor 20/20 Chocolate Powder
  • 1/4 cup coconut flour
  • 1/4 cup milled flaxseed
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tbsp. baking powder
  • 2 eggs, beaten
  • 3/4 cup siggi’s plain nonfat yogurt
  • 1/4 cup unsweetened applesauce
  • 1/4 cup flax milk (or any milk)
  • 2 tsp. vanilla extract

For cream cheese filling

Directions

  1. Preheat oven to 350 degrees. Lightly grease or spray 12- count muffin pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flourflaxseed, cocoa powder, and baking powder.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, milk, and vanilla extract. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined.
  5. Evenly distribute batter into each muffin mold.
  6. In small bowl, add cream cheese filling ingredients and mix until smooth. Evenly distribute cream cheese filling on top of batter. With a knife or toothpick, swirl together batter and cream cheese filling.
  7. Bake 25 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.

Melanie’s Medley’s provided free samples of their cream cheese to develop this recipe. Save $15 off your order using code BROOKEZ18.

Breakfast/Brunch Desserts Recipes

Peanut Butter and Raspberry Chia Jam Muffins

peanut butter raspberry chia jam muffins

Peanut Butter and Raspberry Chia Jam Muffins

Yields 12 Muffins

Ingredients

For Muffins

For Peanut Butter

For Raspberry Chia Jam (follow directions here and cut recipe in half)

Directions

  1. Preheat oven to 350 degrees. Lightly grease or spray 12-cup muffin pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flourflaxseed, powdered peanut butter, and baking powder.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, milk, and vanilla extract. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined.
  5. Mix powdered peanut butter and water in small bowl to make peanut butter.
  6. Evenly distribute batter into each muffin tin. Top each muffin with 1 tsp. peanut butter and 1 tsp. raspberry chia jam.
  7. Bake 25 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.