Gluten-free Pear-Chocolate Chip Muffins

With my first post of the season, I would like to officially welcome everyone to fall! I feel like I should have said that back in August, since that is when all of the Halloween and fall merchandise hit the stores. For those who live in areas where the temperatures drop in early September, I suppose it’s not a big deal to have fall flavors pop up early. Here in the sunshine state, however, it still feels too much like summer, even into mid-October.

Thankfully, temperatures have finally gotten a little cooler lately, especially at night, helping boost those fall vibes. Even on the warmest days, I still couldn’t resist switching my protein coffee into fall mode the moment the pumpkin spice almond milk hit the shelves. Slowly but surely, the spirit of fall is sinking in, thus my transition into fall mode with my sweets.

This is my first fall-inspired sweet of the season. I know it does not use either of the traditional fall favorites, apples and pumpkins, but I did still choose a fall harvested fruit, the pear. I’m not big on eating pears raw because of my issue with their texture, but I love baking them into food for their flavor. These muffins showcase the pear flavor perfectly and when paired with dark chocolate chips….need I say more? Even better, these muffins are gluten-free and only cost 155 calories, making them a great on-the-go breakfast or healthy snack when a sweets craving strikes. I urge you to give them a try, especially when you begin to grow tired of everything pumpkin and apple this season!

Gluten-free Pear-Chocolate Chip Muffins

(Yield: 16 Muffins)

Ingredients:

  • 3 cups Old-fashioned Rolled Oats; divided
  • 2 ¼ tsp. Ground Cinnamon; divided
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ¼ tsp. Sea Salt
  • 1 large Egg
  • 1 ¼ cups Whole Buttermilk
  • 5 tbsp. Pure Maple Syrup
  • 1 ½ tbsp. Olive Oil
  • 2 Pears; finely chopped
  • 5 tbsp. Dark Chocolate Chips (70% or higher)
  • ¼ cup chopped Pecans; unsalted
  • 2 tsp. Sucanat

Preparation:

  1. Preheat oven to 375°. Line two standard size muffin tins with paper liners (16 total). Fill remaining empty cups with 2 tbsp. water to prevent the tin from warping. Set aside.
  2. In a blender, pulverize 2½ cups oats into a fine flour. Transfer oat flour to a large bowl and add remaining ½ cup oats, 2 tsp. cinnamon, baking powder, baking soda, and salt. Set aside.
  3. In a small bowl, whisk egg. Add in the buttermilk, maple syrup, and oil. Add the egg mixture to the flour mixture, stirring until just combined. Fold in pears, chocolate chips, and pecans. Scoop batter into prepared muffin tin, filling each liner three-quarters full. Set aside.
  4. In another small bowl, toss together Sucanat and the remaining ¼ tsp. cinnamon. Sprinkle 1/8 tsp. Sucanat mixture over batter in each liner. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
  5. Allow muffins to cool in the tin for 10 minutes before removing and placing on a wire rack to cool completely. Store in an airtight container for 3 days or freeze and defrost when needed.

Nutrients Per Serving: 1 Muffin

Calories: 155, Protein: 4 g.,

Total Fat: 6 g., Sat. Fat: 2 g.,

Fiber: 3 g., Sodium: 130 mg.,

Sugars: 9 g., Carbs: 22 g.,

Cholesterol: 14 mg

RECIPE ADAPTED FROM: H. BAINBRIDGE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

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Carrot Cake Oatmeal Cookies

The past few weeks have been a whirlwind of chaos. I feel like summer just started, yet here we are, about to officially welcome fall. Time seemed to pass by in the blink of an eye because the past several weeks have been busier than usual for me. A few weeks ago my oldest daughter returned to school (first grade) and my youngest daughter started her first year of school (pre-K). Next up was the return of Hellenic Dance practice for my oldest and then we had family come to visit. Directly after that we spent several days bracing for a hurricane that thankfully avoided us almost entirely. The kids were off school for a few days so once they went back and schedules resumed normal operation, I quickly began work on building new workout routines/meal plans for my fitness groups, which happened to include coming up with this delicious, healthy cookie recipe.

Since my gears are still currently in the process of switching from summer to fall, I wasn’t quite ready to nose dive into everything fall flavored. I wanted to make something that used the warm spices of fall, such as cinnamon, nutmeg, and allspice, but did not make apple and pumpkin the star of the show. I had a jar of organic pureed carrots that I wanted to use up before it expired so that became my starting point. This quickly led me to a craving for carrot cake, but I certainly had no ambition to make a cake with everything going on. The kids were begging for cookies so I thought, why not try making a carrot cake cookie.

To keep things plant-based and gluten-free, I started with a base of mashed bananas and oats. Rich and sweet, ripe bananas are a great source of fiber, vitamins, and minerals, like potassium. Bananas also lend a creamy texture while binding the dough together, thus avoiding the need for eggs. To add more moisture and nutrients to the dough, I used a jar of organic pureed carrots. Although you could certainly use finely shredded carrots, I prefer to use pureed. Not only does it save a step during prep and clean-up, but it also blends more smoothly into the cookie batter, which improves the texture of the final product while preventing kids and/or husbands from detecting its presence. The best part is it doesn’t even take much of the orange root veggies to add a significant nutrition boost. The relatively small amount of pureed carrots provides numerous antioxidants and nutrients, with soaring amounts of beneficial beta carotene and vitamin A.

Therefore, if you love sweets and need a clean cookie that will fit into your meal plan/macros, this recipe is for you. When consumed as part of a nutritionally balanced diet, these cookies are a treat you can feel good about eating!

Carrot Cake Oatmeal Cookies

(Yield: 12 Cookies)

Ingredients:

  • 2 Ripe Bananas
  • 2 cups Old-Fashioned Rolled Oats
  • 4 oz. Jar Organic Pureed Carrots
  • 3 tbsp. Dried Unsweetened Cranberries
  • 3 tbsp. Chopped Unsalted Walnuts
  • 2 tbsp. Unsweetened Coconut Flakes
  • 1½ tsp. Ground Cinnamon
  • 1¼ tsp. Pure Vanilla Extract
  • ¼ Pumpkin Pie Spice

Preparation:

  1. Preheat oven to 350°. Line a large baking sheet with parchment paper. Set aside.
  2. In a large bowl, mash the bananas. Add oats, carrots, cranberries, walnuts, coconut flakes, cinnamon, vanilla, and pumpkin pie spice. Mix well to combine.
  3. Wet fingers and scoop ¼ cup of mixture into your hands. Form into a ball and place onto prepared baking sheet. Gently flatten with hand. Continue with remaining batter.
  4. Bake cookies for 18 to 20 minutes, or until golden brown. Place baking sheet on a rack to cool. Store in an airtight container in the refrigerator for up to 3 days. Extras can be frozen in freezer bags until ready to serve. Enjoy!

Nutrients Per Serving: 1 Cookie

Calories: 91, Protein: 2 g.,

Total Fat: 2 g., Sat. Fat: 0.5 g.,

Fiber: 3 g., Sodium: 3 mg.,

Sugars: 3 g., Carbs: 15 g.,

Cholesterol: 0 mg

RECIPE ADAPTED FROM: A. VALPONE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

Almond Raspberry Peach Bars

The month of September has just begun and with it comes the harsh realization that summer is quickly coming to a close for another year. If you are a parent, it is likely your child has returned back to school, which means more time is likely to be spent at after school practices, events, or simply helping your kids with homework. With schedules much busier, it makes it even more important to have healthy breakfast or snack options on hand.

Although most of the country is jumping for joy at the introduction of all things fall flavored, I, on the other hand, am just not ready to dive in to everything pumpkin and apple. Sure, fall is my favorite season, thanks to all of the delicious flavors, but with it still being in the 90’s here in Florida, it is hard to let go of summer so easily. Since I still had a few peaches to use up and some raspberries I froze at peak season, I used this week’s meal prep to celebrate some great summer flavors one final time. Raspberries and peaches are favorites of mine during the summer months, so it was only natural that I would love a snack that contained both.

When deciding what to make as a base for these two flavors, I quickly narrowed it down to my two favorite meal prep options, muffins and bars. I usually prep one of the two each week as both are great grab & go options. I ultimately elected to prepare a bar, as I felt it would better showcase the beautiful fruit contained within. Bursting with beautiful red raspberries and diced peaches, these bars will make the perfect addition to your meal plan as a quick breakfast, afternoon snack, or dessert.

Almond Raspberry Peach Bars

(Yield: 8 Bars)

Ingredients:

  • ¾ cup White Whole-Wheat Flour
  • ½ cup Ground Almond Flour or Almond Meal
  • ¼ cup Coconut Flour
  • 1 tsp. Baking Soda
  • ¼ tsp. Sea Salt
  • 1 large Egg
  • 1½ cups Whole Buttermilk
  • 3 tbsp. Evaporated Cane Juice (Sucanat)
  • 1 tsp. Lemon Zest
  • 1 tsp. Pure Vanilla Extract
  • 1 cup Raspberries; mashed
  • ½ cup diced Peaches
  • 2 tbsp. Slivered Almonds or Pecans; toasted & chopped

Preparation:

  1. Preheat oven to 375°. Line a 7 x 11 inch glass baking dish with parchment paper. Set aside.
  2. In a large bowl, combine the whole-wheat flour, almond flour, coconut flour, baking soda, and salt. Set aside.
  3. In a small bowl, whisk the egg. Stir in buttermilk, evaporated cane juice, lemon zest, and vanilla. Add the egg mixture to the flour mixture and stir until just combined. Stir in the raspberries and peaches.
  4. Pour batter into prepared pan. Sprinkle with almonds or pecans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the bars to cool in the pan for 5 to 10 minutes. Cut into 8 bars and serve.

Nutrients Per Serving: 1 Bar

Calories: 201, Protein: 6 g.,

Total Fat: 11 g., Sat. Fat: 2 g.,

Fiber: 5 g., Sodium: 286 mg.,

Sugars: 10 g., Carbs: 22 g.,

Cholesterol: 28 mg

RECIPE ADAPTED FROM: H. BAINBRIDGE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

Overnight Cinnamon Raisin & Banana French Toast Casserole

20190802_103345I don’t know about you but I LOVE breakfast!!! With a choice of eggs, bacon, sausage, pancakes, toast, biscuits, hashbrowns, or waffles, there is literally something for everyone. Or in my case, MANY somethings. The only problem I honestly have with breakfast is the time of day it is consumed. I have no shame in confessing that I’m not a morning person. I’ve always been a night owl since I was a kid and that hasn’t changed a bit into my adulthood. So what do you do if you love breakfast but hate waking up even earlier in order to make it? Well…you meal prep of course!

20190802_104436Meal prep, in my opinion, is ESSENTIAL for those needing to save time and wanting to stay healthy. It ensures you always have clean, nutritious foods on hand for those moments when you may not feel like preparing a meal, which for me, is usually at breakfast. To prevent the need for making a meal every morning, I usually just whip up a batch of muffins during meal prep, as it lasts me an entire week. This works for awhile but there comes a point when you need a change. This recipe was my answer for that needed change.

20190802_102438It all started with a bunch of spotted bananas and a loaf of raisin bread at its sell by date. If you know me personally, or have followed me for a while, you know I’m a big stickler when it comes to food waste. Sure I could have easily polished off the raisin bread on my own, but sadly, it would never fit my macros. Therefore, I had to find a way to use them both. That is when I came across a french toast casserole recipe and decided to modify the heck out of it to fit my nutrition goals.

20190802_103221The results were absolutely delicious. A big thumbs up from my husband and youngest daughter. They had no idea this was fit food. By exchanging refined white bread with whole-wheat cinnamon raisin bread, I was able to add nutrition and flavor. I then topped the first layer of bread with sliced bananas before covering with more bread and an egg/milk mixture. To add a touch of sweetness and texture, I sprinkled the top with an oat crumble before allowing the casserole to soak overnight. Quick, easy, delicious, and nutritious meal. If you love french toast but want to save time in the morning, you MUST give this recipe a try!

 

Overnight Cinnamon Raisin & Banana French Toast Casserole

(Yield: 12 Servings)

 

Ingredients:

  • ½ cup Old-fashioned Rolled Oats
  • ¼ cup White Whole-Wheat Flour
  • 5 tbsp. Light Brown Sugar; divided
  • ¼ tsp. Sea Salt
  • 3 tbsp. Unsalted Butter; melted
  • 14 slices Whole-Wheat Cinnamon Raisin Bread
  • 3 small Bananas; sliced
  • 6 large Eggs
  • 3 ¾ cups Whole Milk
  • 2 tsp. Pure Vanilla Extract
  • 1 tsp. Ground Cinnamon

 

Preparation:

  1. Coat a 13 x 9 inch baking pan with nonstick cooking spray. Set aside.
  2. In a medium bowl, stir together the oats, flour, 3 tbsp. brown sugar, and salt until combined.  Add butter and stir until moistened. Set aside.
  3.  Arrange 7 slices of bread in a single layer in the prepared pan (2 rows. 3½ slices per row). Top with banana slices in a single layer and then top with the remaining 7 slices of bread in a single layer.
  4. In a large bowl, whisk the eggs. While continuing to whisk, slowly pour in the milk until combined. Whisk in the vanilla, cinnamon, and remaining 2 tbsp. of brown sugar. Pour mixture over bread and then sprinkle evenly with oat mixture. Cover with foil and refrigerate overnight.
  5. Preheat oven to 350°. Remove foil and bake for 50-55 minutes, or until bread is puffed up and egg mixture is set. A small amount of liquid in the center is okay as it will firm up as it cools. Cool on a wire rack for 10 minutes before serving.

 

Nutrients Per Serving: 1 Square

Calories:  261, Protein: 10 g.,

Total Fat: 10 g., Sat. Fat: 4 g.,

Fiber: 4 g., Sodium: 232 mg.,

Sugars: 15 g., Carbs: 33 g.,

Cholesterol: 108 mg

 

RECIPE ADAPTED FROM: J. O’HARA
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

Skinny Coconut Lime Bars

20190610_161750Welcome to summertime! A period of the year when the sun’s out longer, temperatures seem to get hotter by the day, kids have finished school, and a taste for the tropics spreads throughout the country. Although the official start of summer is still over a week away, summer vibes are already in full swing.

20190610_161621As many hit the roads or hop on planes to make the most out of their summer vacations, my family will be having fun locally this year. After all, we already live in a tourist mecca that gives us much to see and explore in our own backyard so why not utilize it. We will be frequenting Walt Disney World and the beaches voted best in the U.S., so nothing to complain about. We do plan to vacation next year so I have a year to daydream of all the fun places I want to explore next.

20190610_161422If you’ll be like me, dreaming of destinations rather than experiencing it first hand, try venturing out to places unknown with your taste buds. A great way to experience other places in the world without traveling is through a culture’s food.

For example, if getting whisked away to the islands is your dream, then try making these skinny coconut lime bars. Enjoy the flavors of the tropics, zesty lime and creamy coconut, all without wrecking your hard-earned summer bod. So kick back, put the lime in the coconut, and whisk it all up into a delicious, sweet summer treat!

 

Skinny Coconut Lime Bars

(Yield: 16 Bars)

 

Ingredients:

  • ½ cup Coconut Flour
  • ½ cup White Whole-Wheat Flour
  • 1¼ cups Pure Maple Flakes; divided
  • ¼ tsp. Sea Salt; divided
  • ¼ cup Coconut Oil; room temperature
  • 4 Large Eggs
  • 1 tbsp. Lime Zest; finely grated
  • ½ cup Fresh Lime Juice (about 5 limes)
  • ¼ cup Unsweetened Shredded Coconut; lightly toasted

 

Preparation:

  1. Preheat oven to 350º. Mist an 8×8 inch baking pan with cooking spray. Line the pan with parchment paper, using a length of paper long enough to partly cover the sides of the pan for easy removal. I recommend not skipping this step as it will be more difficult to get the bars out of the pan.
  2. In a medium bowl, combine coconut flour, white whole-wheat flour, ¼ cup maple flakes, & 1/8 tsp. sea salt. Stir to break up any lumps. Use a pastry cutter to blend in oil until the mixture resembles a coarse crumb. Press evenly into prepared pan. Bake until crust is golden, 8 to 10 minutes.
  3. Meanwhile, in a large bowl, combine eggs, remaining 1 cup of maple flakes, lime zest, lime juice, shredded coconut, & remaining 1/8 tsp. sea salt. Whisk until well combined, about 30 seconds.
  4. Pour egg mixture over baked crust and return to the oven. Bake until filling is set, about 10 to 12 minutes. Remove from oven and place on a wire rack to cool completely.
  5. Once bars have cooled, run a knife around the edges of the pan to loosen. Grab the excess parchment paper and lift the bars out of the pan. Place on a cutting board and cut into 16 squares to serve.

 

Nutrients Per Serving: 1 Bar

Calories: 119 Calories, Protein: 3 g.,

Total Fat: 6 g., Sat. Fat: 4 g.,

Fiber: 2 g., Sodium: 56 mg.,

Sugars: 8 g., Carbs: 14 g.,

Cholesterol: 47 mg

 

RECIPE ADAPTED FROM: M. WREN
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

Orange-Walnut Muffins

20190502_144735Do you wake up most mornings with zero initiative to make a healthy breakfast? I know I do! But instead of skipping this important meal altogether, I seek something quick and easy to start my day that will also help me keep hunger at bay. That means most days I’m reaching for a muffin.

20190502_144512Now this doesn’t mean you’ll see me every day at the bakery grabbing a muffin. If I want to stick to my fitness goals I can’t just reach for any muffin, therefore I make my own. I often create the same muffin recipe for about a month’s worth of meal prep. I can’t go beyond a month using the same muffin recipe as I begin to tire of it and desire something new. Since I just finished up my previous month’s prep of Orange Chocolate Veggie Muffins, it was time for a change. I decided to create a recipe with items I had on hand, which happened to be some walnuts and a plethora of Valencia oranges, as they are locally in season. Florida Valencia oranges are great for juicing and snacking, as they have very little seeds, but it is their balanced flavor that also makes me love using them in baked goods. With that said, I gathered up my oranges and got to work creating what would become my new breakfast muffin for the month. After a little trial and error, my final results were these delicious orange-walnut muffins.

20190502_144311These flavorful and slightly sweet muffins make for a perfect low-calorie breakfast or snack on the go. They can be frozen, therefore you can conveniently prepare many at once and store in the freezer until you’re ready to eat. Simply heat in the microwave for a few seconds and you’ll have a delicious yet nutritious breakfast option that’s quick enough for even the busiest of mornings and feels like a bakery treat!

 

Orange-Walnut Muffins

(Yield: 12 Muffins)

 

Ingredients:

  • 1 cup White Whole-Wheat Flour
  • ¾ cup Whole-Wheat Pastry Flour
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ¼ tsp. Sea Salt
  • 1 tsp. Ground Nutmeg
  • ¾ tsp. Ground Cinnamon
  • ¼ cup Chopped Walnuts
  • 2 Large Eggs
  • 1 ¼ cups Whole Buttermilk
  • 3 tbsp. Pure Cane Sugar
  • 2 tbsp. Orange Zest
  • ¼ cup Fresh Orange Juice (with Pulp)
  • 1 tbsp. Olive Oil
  • 1 tsp. Pure Vanilla Extract
  • Additional Chopped Walnuts, Cinnamon, & Sugar for topping; if desired

 

Preparation:

  1. Preheat oven to 400°. Line a 12-cup muffin tin with paper liners. Set aside.
  2. In a large bowl, combine the white whole-wheat flour, pastry flour, baking powder, baking soda, salt, nutmeg, cinnamon, and walnuts. Set aside.
  3. In a medium bowl, whisk the eggs. Stir in the buttermilk, sugar, orange zest, orange juice, oil, and vanilla. Add the egg mixture to the flour mixture and stir until just combined.
  4. Divide batter evenly amongst prepared muffin tin cups, filling each liner three-quarters of the way full with batter. Sprinkle the top of each batter-filled muffin cup with chopped walnuts, cinnamon, and sugar, if desired. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow muffins to cool in pan for 10 minutes before transfering to a wire rack to cool completely. If not freezing for meal prep, store in an airtight container for 3 days at room temperature or a week in the refrigerator.

 

Nutrients Per Serving: 1 Muffin

Calories: 148 Calories, Protein: 5 g.,

Total Fat: 5 g., Sat. Fat: 1 g.,

Fiber: 3 g., Sodium: 172 mg.,

Sugars: 5 g., Carbs: 21 g.,

Cholesterol: 34 mg

 

RECIPE ADAPTED FROM: H. BAINBRIDGE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019

 

 

 

Orange Chocolate Veggie Muffins

20190408_130309Muffin or cupcake. Cupcake or muffin. There really isn’t much difference between the two these days in regards to calorie, fat, and sugar content. In order to appease the increasing needs of our modern age sweet tooth, more and more muffins get drizzled with sugary icings or sprinkled with rich, buttery streusels than ever before. To put it simply, most muffins are just cupcakes pretending to be good for you. They have become less like their healthier, quick bread ancestors and more like their calorie bomb, cupcake cousins. The muffins that I’m sharing with you today, however, are not those kind.

20190408_130052As a momma to two picky eaters, I often have to utilize human’s instinctive desire for sweets to my advantage. My kids hate anything veggie on their plates at dinner time, but throw it into a dessert, like these muffins, and they are none the wiser. Even my husband had no idea there were veggies hidden inside when I sent him off to work with one for a quick, on-the-go breakfast. Speaking of breakfast, these high fiber, low calorie, vegetarian-friendly muffins don’t just make for an easy afternoon snack or indulgent dessert, they’re also a nutritious breakfast treat when you’re short on time. Since practically everyone is short on time these days, whether you’re a parent, working professional, student, or all of the above, these muffins can easily be worked into a busy schedule. The recipe is quick to prepare and freezable, allowing you to prep them in advance at your convenience. If you want to add more veggies to you or your child’s diet while enjoying a “treat”, add these muffins into your next weekly meal rotation!

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Orange Chocolate Veggie Muffins

(Yield: 12 Muffins)

 

Ingredients:

  • 1  cup White Whole-Wheat Flour
  • ¾ cup Oat Flour
  • 2 tbsp. Unsweetened Cocoa Powder
  • 1 tsp. Instant Espresso Powder
  • 1 tsp. Baking Powder
  • ¾ tsp. Ground Nutmeg
  • ½ tsp. Ground Cinnamon
  • ½ tsp. Baking Soda
  • ¼ tsp. Sea Salt
  • 1 large Egg
  • ¾ cup Whole Buttermilk
  • 3 tbsp. Raw Honey
  • 2 tbsp. Olive Oil
  • 2 tbsp. Pure Cane Sugar
  • 1 tsp. Pure Vanilla Extract
  • 1 cup shredded Zucchini
  • ½ cup peeled & shredded Carrots
  • 1 tbsp. Orange Zest

 

Preparation:

  1. Preheat oven to 400°. Line a 12-cup muffin tin with paper liners. Set aside.
  2. In a large bowl, combine white whole-wheat flour, oat flour, cocoa powder, espresso powder, baking powder, ¾ tsp. nutmeg, ½ tsp. cinnamon, baking soda, & sea salt.
  3. In a small bowl, whisk the egg. Stir in the buttermilk, honey, oil, cane sugar, & vanilla. Add the contents of the small bowl to the contents of the large bowl. Stir together until just combined. Fold in the zucchini, carrots, and orange zest.
  4. In prepared muffin tin, fill each cup ¾ full with batter. Bake for about 15 minutes, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in the tin for 10 minutes before removing to a wire rack to cool completely. Muffins can be stored in an airtight container at room temperature for up to 3 days. Place in a freezer bag and store in the refrigerator up to 1 week or in the freezer for 1 month. Enjoy!

 

Nutrients Per Serving: 1 Muffin

Calories: 134 Calories, Protein: 4 g.,

Total Fat: 4 g., Sat. Fat: 1 g.,

Fiber: 2 g., Sodium: 158 mg.,

Sugars: 8 g., Carbs: 22 g.,

Cholesterol: 17 mg

 

RECIPE ADAPTED FROM: H. BAINBRIDGE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2019