The Most Delicious High Protein Zucchini Muffins

Protein packed, no added sugar, and vegan optional zucchini muffins are a treat to have with a cup of coffee or to freeze for a raining day. Or if you're like me, you make a large batch to freeze so when the thick of summer hits, the oven doesn't have to be turned on.

This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

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What does carrot cake, beet brownies, and zucchini muffins all have in common? Hidden veggies! And they are delicious to say the least. But just because these baked goods have a little hidden nutritious element doesn't make them a guilt free treat. There's still plenty of sugar and they usually lack protein.

Now, you can have your cake and eat it too. I mean, now you can enjoy one, two, or three of these no-sugar added high protein zucchini muffins without hesitation.

While the dark chocolate chips are completely optional, and allows you to purchase both dairy-free or vegan brands, they are 100% necessary in my household. Dark chocolate is good for you anyways, right?! I truly believe it has it's own portion of the food pyramid.

Zucchini is such a summer staple and you can find it all over ever farmers market. Or if you're lucky, you'll be growing some big boys in your backyard. With all the fruits of you labor, you can make several batches of these muffins and freeze them for a raining day. Or just when it's too hot to turn on the oven.

Eat these no-sugar added high protein zucchini muffins for breakfast to keep you fueled for hours, eat them after a workout to help your muscles recover, or just eat them for dessert. There's no wrong time of day to eat these muffins since they are naturally sweetened with extra ripe bananas.

Click to tweet: You MUST make these no added sugar high protein zucchini muffins.

No Added Sugar High Protein Zucchini Muffins

Recipe by a traveling Wife

Yield: 12 muffins

Ingredients

• 1 very ripe Banana (I use a frozen banana that I thawed)
• 1 cup Zucchini, shredded
• 1/2 cup Applesauce, unsweetened
• 1 Egg
• 1 teaspoon Vanilla Extract
• 1 cup Kodiak Power Cake Mix
• *optional: 1 scoop Protein Powder
• 1 cup Oatmeal, blended
• 1 1/2 teaspoon Baking Soda
• 1 1/2 teaspoon Baking Powder
• *optional: 1/4 cup Nuts, chopped
• *optional: 1/4 cup Dark Chocolate Chips

Cooking Directions

1. Preheat oven to 350 degrees F and spray muffin tins
2. Mix all wet ingredients together, including the zucchini, with a spoon, electric mixer or stand mixer
3. Mix all dry ingredients together in a separate bowl
4. Combine dry ingredients slowly into the wet ingredients
5. Stir in optional items such as nuts and chocolate
6. Equally portion out batter into a 12 count muffin tray
7. Bake for 15-18 minutes or until golden brown
8. Cool on cooling tray until you can't wait any longer

Do you prefer zucchini muffins or zucchini bread?

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Puppy Chow Pretzels

Salty pretzels coated in a sweet chocolatey coating with peanut butter - life really doesn't get any better.

* This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

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Who loves chocolate? How about peanut butter? Now who likes chocolate with peanut butter? I know I raised my hand to all three!

I'm excited to share with you a snack that I have been eating nonstop for the last three weeks - puppy chow pretzels. Puppy chow is traditionally crispy rice cereal squares mixed with creamy peanut butter and melted chocolate all tossed in powdered sugar. Swap out the crispy rice cereal squares with salty pretzels and you've got yourself a sweet and salty snack.

Click to tweet: Chocolate and peanut butter and pretzels covered in powdered sugar - YES, please!

You can thank me later!

When you read through the recipe, I tried my best to include specific amounts. But I mostly eyeball the ingredients especially the powdered sugar. Have fun with the recipe and play around with all types of pretzels - square, twist, sticks, circles, etc.

Puppy Chow Pretzels [Gluten Free]

Recipe by a traveling Wife

Ingredients

• 4.5 cups Salted Pretzels (my favorite is the squares)
• 1/4 cup Natural Peanut Butter (this is my favorite)
• 1/2 cup Dark Chocolate Morsels
• 1 tablespoon Coconut Oil
• 1+ cup Powdered Sugar

Cooking Directions

1. Melt peanut butter, dark chocolate morsels, and coconut oil in a large microwave safe bowl for 60 seconds
2. Stir mixture. If the mixture is not melted completely, microwave for 15 seconds until melted
3. Gently fold in the pretzels into the chocolate peanut butter mixture
4. Fold in all of the powdered sugar, adding more if pretzels still appear wet.
5. Enjoy!

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Have you ever had puppy chow?

Check out my other gluten-free puppy chow recipe made with Cheerios.

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Ice Cream Cream Puff

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SoHoppinGood #BlueBunny #CollectiveBias

The weather is starting to warm up and it's a perfect time to enjoy one of my family's favorite desserts. Ice cream cream puffs are best eaten while they are still warm and topped with lots of chocolate drizzle.

The season of ice cream has arrived. Check out more recipes here. 

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In high school, I took two home economics classes. Both involved cooking but one was only desserts and the other was only entrees. Most of the meals I would recreate for my parents and there are many of those recipes that I still cook today. 

Click to tweet: A spring classic - ice cream cream puffs

During the desserts class, we made cream puffs. It was my first experience with creams puffs and I wasn't all that impressed. I told my Dad that we made them and he was thrilled. He grew up eating cream puffs from a place in Michigan that apparently had AMAZING cream puffs. 

I made them often for my Dad and we loved filling them with all different types of ice cream and chocolate drizzle. It was fun to hear all of his childhood stories while we experimented with different flavor ice creams. 

When I learned about the new flavors that Blue Bunny® came out with, I knew it was an excellent excuse to make my famous cream puffs. The PB 'N Cones™ seemed like a great choice to pair with the soft cream puff. Plus nothing screams warmer weather like vanilla ice cream with swirls of creamy peanut butter and chocolate dipped cone pieces!

I picked up a few of the other flavors to stock the fridge. It's so convenient that Blue Bunny® products are available at Walmart stores nationwide. Don't forget about the super delicious ice cream cakes that Blue Bunny® has to offer.

I hope you enjoy this recipe as much as my family has. I can't wait for LadyBug to be old enough to enjoy spring and summer treats!

Cream Puffs

Recipe by a traveling Wife

Cook time: 20 minutes
Yield: 6 cream puffs

Ingredients

• 1/2 cup Water
• 1/4 cup Butter
• 1/2 cup Flour
• 2 Eggs

Cooking Directions

1. Preheat oven to 400 degrees F.
2. In a medium saucepan, boil water and butter then simmer.
3. Mix in flour and cook for another minute.
4. Remove from heat and add 1 egg at a time until smooth.
5. Spoon onto uncreased cookie sheet.
6. Bake for 20 minutes, until cream puffs are golden brown.
7. Allow to cool for about 15 minutes prior to slicing in half.
8. Serve cream puffs by slicing in half creating a top and bottom, filling with a generous scoop of ice cream, topping with powdered sugar and chocolate drizzle.
9. Enjoy!

Have you ever had a cream puff?

What kind of ice cream would you put in the cream puff?

PIN for later. 

The season of ice cream has arrived. Check out more recipes here. 

Trail Mix Lactation Cookies [Dairy-Free]

Trail mix cookies are filled with dried fruit and nuts making them a great snack to grab any time during the day because breastfeeding makes you a ravenous human. These cookies contain all the right ingredients to help boost your daily nutrients and milk supply. Not interested in lactation cookies? Try out the original Trail Mix Cookies. 
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Before LadyBug was born, I was told to stock my freezer with premade dinners and to stock my pantry with loads of snacks. But one thing that was not emphasized was that baby might not make an appearance by the 40th week. In fact, LadyBug decided to stay put until 41 weeks and 3 days, and my food stash was starting to run low. 

One item that I would not let anyone, including myself, touch were the lactation cookies. There are so many horror stories on the web telling new moms that breastfeeding is REALLY hard work, dare I say impossible, and that it is likely that you will not produce enough milk for your baby.

Click to tweet: Eat these cookies to boost your milk supply.

Let me make it VERY clear - breastfeeding is hard work but gets easier with patience and practice. Also, you'll know your baby is getting enough milk if they have plenty of wet diapers (5+) each day and if they are gaining weight - that is, after the initial birth weight drop within the first few days.

So let's get back to the trail mix lactation cookies! They contain two ingredients that are said to help milk supply - oatmeal and flaxseed. They also contain almonds which have been said to help decrease baby blues and postpartum depression. In addition to eating these cookies all day long, I would take two brewer's yeast tablets each evening. I can't say that these cookies and the brewer's yeast really helped 'boost' my milk supply since I started eating these the day I left the hospital - well before my milk even came in. Either way, they sure are delicious!

Trail Mix Lactation Cookies [Dairy-Free]

Recipe by a traveling Wife

Cook time: 10-12 minutes
Yield: 42 cookies

Nutrition per cookie: 111 Calories | 13 g Carbs | 5 g Fat | 3 g Protein | 7 g Sugar

Ingredients

• very ripe, medium Banana
• 1/2 cup Coconut Sugar
• 1/4 cup Honey
• 2 Eggs
• 1 teaspoon Vanilla Extract
• 1 cup Peanut Butter (check ingredients label to verify 'peanuts' is the only ingredient)
• 1 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 1/4 cup Oats
• 1 1/4 cup All Purpose Flour
• 1/4 cup Ground Flaxseed
• 1/2 cup Dark Chocolate Chips [*to make these dairy free - use dairy-free chocolate chips or omit]
• 1/2 cup Dried Cranberries
• 1/4 cup Almonds, chopped
• 1/4 cup Peanuts, chopped
• 1/4 cup Pecans, chopped

Cooking Directions

1. Preheat oven to 350 degrees F.
2. In a stand mixer, mix together banana, sugar and honey.
3. Add eggs and mix together one at a time.
4. Mix in vanilla extract and peanut butter.
5. In a separate bowl, combine baking soda, salt, oats, flaxseed and flour.
6. Slowly mix dry ingredients into the wet until well combined.
7. Stir in dried fruit, chocolates, and nuts. *Choose any fruits and nuts that you prefer
8. Scoop out cookie dough using 1 tablespoon size balls.
9. Bake for 10-12 minutes.
10. Allow to cool prior to eating.
11. *Store extra cooked cookies in the freezer.

Click to tweet: Nutritious cookies while you are breastfeeding. 

What's your favorite kind of cookie?

Have you ever stored premade cookies in the freezer?

PIN for later. 

Trail Mix Cookies [Dairy-Free]

Trail mix cookies are filled with dried fruit and nuts making them a great snack to grab during the day. They also make for a great breakfast option for those mornings that you just don't have time to make anything. These trail mix cookies are dairy-free and do extremely well in the freezer so you will always have fresh cookies! Stay tuned for a special lactation trail mix cookie alternative soon. 
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Having a newborn in the house creates a whole new sort of tired. I've heard it a thousand times that it's important to sleep when the baby sleeps as nighttime sleep is unheard of. I've also heard over and over again about how sleep deprived I will be during the first few weeks.

Well either it's been the help of A or not having guests over or that we have an AMAZING baby, but sleep hasn't really been an issue. Sure the first few days required lots of naps because it's hard work to labor and give birth to a baby. Plus trying to figure out the whole breastfeeding thing and waiting for my milk to come in is a chore alone.

Now that we have a very flexible schedule in place after two weeks, LadyBug is getting around 5-6 straight hours of beauty sleep at night. This also allows me to get some much needed beauty rest too! But with all the feedings, swaddling, swaying, and diaper changes that often require four diapers at a time because LadyBug likes to eat and that food needs to go somewhere - this Momma gets hungry.

I've been chowing down on these trail mix cookies as often as LadyBug requests the 'boob booze'. They are a great midnight snack, great for breakfast, or just as a snack. With dried fruit, nuts and chocolate - these cookies will please everyone. Plus I've made an alternative for those breastfeeding momma's (recipe coming soon for lactation trail mix cookies).

I keep a large bag of premade trail mix cookies in the freezer and take 4-5 out at a time. It's like having fresh cookies whenever I please!!

Click to tweet: These trail mix cookies are great ALL. DAY. LONG.

Go ahead and run, not walk, to the kitchen to make yourself a batch.

Trail Mix Cookies

Recipe by a traveling Wife

Cook time: 10-12 minutes
Yield: 42 cookies

Nutrition per cookie: 107 Calories | 13 g Carbs | 5 g Fat | 3 g Protein | 7 g Sugar

Ingredients

• very ripe, medium Banana
• 1/2 cup Coconut Sugar
• 1/4 cup Honey
• 2 Eggs
• 1 teaspoon Vanilla Extract
• 1 cup Peanut Butter (check ingredients label to verify 'peanuts' is the only ingredient)
• 1 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 1/4 cup Oats
• 1 1/4 cup All Purpose Flour
• 1/2 cup Dark Chocolate Chips
• 1/2 cup Dried Cranberries
• 1/4 cup Almonds, chopped
• 1/4 cup Peanuts, chopped
• 1/4 cup Pecans, chopped
• *Optional: M&Ms on top of cookies

Cooking Directions

1. Preheat oven to 350 degrees F.
2. In a stand mixer, mix together banana, sugar and honey.
3. Add eggs and mix together one at a time.
4. Mix in vanilla extract and peanut butter.
5. In a separate bowl, combine baking soda, salt, oats and flour.
6. Slowly mix dry ingredients into the wet until well combined.
7. Stir in dried fruit, chocolates, and nuts. *Choose any fruits and nuts that you prefer
8. Scoop out cookie dough using 1 tablespoon size balls.
9. Bake for 10-12 minutes.
10. Allow to cool prior to eating.
11. *Store extra cooked cookies in the freezer.

What is your favorite type of cookie?

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Cookie Monster - No Added Sugar Chocolate Chip Cookie

This post has been updated and revised from March 16, 2015. The recipe has been revised to represent the best possible no added sugar chocolate chip cookies. Also, this post may contain affiliate links and I will be compensated if you make a purchase after clicking on my links.
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I have a huge sweet tooth. This sweet tooth is partial to cookies - any type of cookie. I will make a double batch of Nestle Toll House cookies with dark chocolate chips and they will be gone before the week is over. I might need an intervention.

Click to tweet: Don't feel guilty about eating cookies! Try these no added sugar dark chocolate chip cookies

Now I don't have to feel guilty about eating cookies. These chocolate chip cookies have absolutely no added sugar (besides the chocolate chips) but taste like a sweet little treat. I bet you can't eat just one! Oh and did I mention that these are dairy free as well?!

No Added Sugar Dark Chocolate Chip Cookie

Recipe by a traveling Wife

Cook time: 10-12 minutes
Yield: 12 cookies

Nutrition per cookie: 116 Calories | 15 g Carbs | 6 g Fat | 1 g Protein | 5 g Sugar

Ingredients

• 1/3 cup Butter, at room temperature
• 1 medium Banana, extra ripe and mashed
• 1 teaspoon Vanilla Extract
• 1 cup All Purpose Flour (also works well with whole wheat flour)
• 1/2 cup Dark Chocolate Chip Morsels, or dairy free alternative
• 1/2 tablespoon + Water, as needed to thin out dough

Cooking Directions

1. Preheat oven to 375 degrees F.
2. Whip butter with a stand mixer then add in mashed banana and vanilla extract.
3. Slowly incorporate the flour and baking powder until well mixed.
4. Mix in the chocolate chip morsels.
5. If dough is too dry, add water 1/2 Tablespoon at a time.
6. Place one tablespoon of dough on cookie pan and flatten slightly.
7. I noticed that the cookie would not flatten out during the baking process. If you don't want balls of cookies, I suggest you flatten them slightly.
8. Bake for 10-12 minutes then allow to cool on cookie rack.
9. Enjoy with milk

Click to tweet: You can't eat just one of these cookies, and you don't have to feel bad about it!

What's your favorite type of cookie?

What is your go-to guilty sweet?

What do you like to do with your overly ripe bananas?

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Flourless Chocolate Skillet Cake [Reduced Fat and Sugar]

The ever popular Flourless Chocolate Skillet Cake underwent some rigorous testing. Now you can enjoy all the chocolate fudgy goodness with less fat and sugar. 

* This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.
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With Valentine's Day coming up, you might be looking for something sweet to serve your sweetheart. If not, then maybe you just want to indulge in something extra tasty after completing Whole30. For me, I don't need any excuses to dig into something warm and chocolatey after dinner. 

Way back when, I shared a super tasty flourless chocolate skillet cake. It's fudgy and sweet and deserves a generous scoop of ice cream to put on top. That dessert is a show stopper and even fairs well in the refrigerator for a few days to be reheated into individual servings in the microwave. 

But some of you like to keep fats and sugars to a minimum - I do too, most of the time. So I've reworked the recipe so that you can also enjoy this treat. I promise you, you will never miss the extra fat or sugar! And my favorite part about this dessert is that I ALWAYS have the ingredients on hand. 

Click to tweet: Who's ready for warm, gooey, fudgy Flourless Chocolate Skillet Cake?

Flourless Chocolate Skillet Cake [Reduced Fat and Sugar]

Recipe by a traveling Wife

Ingredients

• 1 cup Dark Chocolate Chip Morsels
• 1/4 cup Butter
• 1/4 cup Unsweetened Applesauce
• 1/2 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• pinch Salt
• 3 large Eggs
• 1/2 cup Unsweetened Cocoa Powder

Cooking Directions

1. Preheat oven to 350 degrees F.
2. In a large microwave safe bowl, slowly melt chocolate morsels and butter in 30 second intervals in the microwave.
3. Once completely smooth and melted, mix in applesauce, sugar, salt, and vanilla extract.
4. Completely mix in three large eggs until well combined.
5. Stir in cocoa powder until incorporated.
6. Spray a 10 inch cast iron skillet with cooking spray and sprinkle with cocoa powder. Pour in cake batter and smooth the top.
7. Bake for 20-25 minutes, or until a solid crust has formed on the top.
8. Allow to cool for 15-20 minutes and serve with a generous helping on ice cream on top.
9. Enjoy!

Like I said, this dessert is best served with a generous helping of your favorite ice cream. It's a great treat to share with your loved one or just eat on your own. If you don't eat the entire skillet cake in one sitting, cover your skillet with plastic wrap and store in the refrigerator. You can then warm up individual servings in a microwave safe bowl in the microwave (about 20-30 seconds). 

What are you making for Valentine's Day?

What kind of ice cream would you put on top of this chocolate skillet cake?

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Pumpkin Protein Muffins

* This post has been updated and revised on October 18, 2016. The recipe has been revised to represent the best possible mini pumpkin protein muffins. Also, this post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.
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I believe I expressed my love of all things protein and muffins in my high protein zucchini muffins. So it can't be much of a surprise that I have created a seasonal muffin that fits this mold.

Click to tweet: These pumpkin protein muffins are delicious.

I am the type of baker that likes things simple. Simple ingredients that I always keep on hand are key for me to really enjoy baking, because if I'm being honest, I HATE measuring things. One thing I always keep is bananas in the freezer. A really likes green bananas and if they start to get even the teeniest of brown spots, they go right in the freezer. And for those that have been reading a while, you know I have an allergy to bananas - food-latex syndrome. Luckily cooked bananas don't bother me, just yet.

Another thing I like to do as a baker is make things mini. Bite sized food is so much more enjoyable to me over massive items. So my mini muffin tray gets much more use over my regular sized one.

Pumpkin Protein Muffin
original recipe from a traveling Wife
*Revised October 18, 2016
makes 24 muffins | nutrition per muffin with chocolate chips: 
69 calories | 2 g Fat | 10 g Carbs | 3g Protein | 4 g Sugar

Ingredients:
- 1 large very ripe banana, mashed
- 1 large egg
- 1/2 cup pumpkin puree
- 1/4 cup plain applesauce
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup Kodiak power cakes
- 2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- pinch salt
- * Optional: 1/2 cup dark chocolate morsels

Directions:
- Preheat oven to 350 degrees F and spray mini muffin tray with non-stick cooking spray
- Mix together banana, egg, pumpkin puree, applesauce, and maple syrup with a hand mixer or stand mixer
- Mix in vanilla extract
- Mix together Kodiak powder cakes, pumpkin pie spice, baking powder, and salt in a separate bowl
- Slowly mix the dry ingredients into the wet mixture
* Optional: add chocolate morsels of your choosing.
- Spoon one Tablespoon of the mixture into mini muffin tray
- Bake for 15-18 minutes until firm to the touch
- Allow to cool and then enjoy!

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Are you a lover of mini muffins or traditional sized muffins?
What pumpkin flavor items have your indulged in so far this season?

No Bake Mini Pumpkin Turtle Cheesecake

Tis the season for all things pumpkin. While I love pumpkin bread, pumpkin cookies, and pumpkin muffins - some days I can't be bothered by turning on my oven. Next time you are in the mood for something pumpkin-y, try these mini pumpkin turtle cheesecakes that require no baking! Each pie is an individual serving, making a great snack or dessert that can be grabbed straight from the fridge. 


This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EffortlessPies #CollectiveBias
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Click to tweet: Grab this no-bake dessert straight from the fridge - Pumpkin Turtle Cheesecake.

I've only really enjoyed two fall food favorites this season - cider donuts from Michigan and mini pumpkin turtle cheesecakes. Blame it on me being pregnant and not wanting to cook or blame it on me being pregnant and not interested in particular flavors and textures. Either way, we will just blame my lack of pumpkin flavored foods due to being pregnant.

But I am not going to complain one bit because these no bake mini pumpkin turtle cheesecakes that I am sharing with you today will satisfy your every pumpkin craving. They are also so simple to make that I could even put the task on my hubby, A, to make for me! AND all ingredients can conveniently be purchased at Walmart.

No Bake Mini Pumpkin Turtle Cheesecake

Recipe by a traveling Wife

Prep time: 5 minutes
Total time: 65 minutes
Yield: 6 mini cheesecakes

Ingredients

• single serve Dannon® Light & Fit® Pumpkin Pie Greek Yogurt®
• 8 ounces Cream Cheese, room temperature
• 1/4 cup Powdered Sugar
• 6 count Individual Mini Graham Cracker Pie Crust
• Caramel Sauce
• Pecans, chopped
• Dark Chocolate Morsels, chopped
• Reddi-wip®

Cooking Directions

1. In a large mixing bowl, mix together the yogurt, cream cheese, and powdered sugar. Set aside.
2. Lay out your 6 individual mini pie crusts.
3. Spoon a dollop of caramel sauce into each pie crust then fill with cheesecake filling.
4. Top your mini cheesecakes with a drizzle of caramel sauce, chopped pecans, and chopped dark chocolate.
5. Allow to set in refrigerator for at least 60 minutes.
6. Top each cheesecake with Reddi-wip®.
7. Enjoy!

Click to tweet: I can't wait to try these mini pumpkin turtle cheesecakes that require no baking.

What's your favorite pumpkin treat?
Love mini cheesecakes? See my Five Minute No-Bake Cheesecake.
Check out some other amazing effortless pies. 
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