- 1 1/4 cups whole wheat flour and 1/4 cup almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 bananas
- 1/4 cup honey
- 1 tablespoon vanilla
- 1 tablespoon olive or coconut oil
- 1 egg
- 1/2 cup nonfat plain greek yogurt
- 1 tablespoon unsweetened almond milk
- 3/4 cup raisins
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, cinnamon, baking soda and salt.
- Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in raisins.
- Divide batter evenly into muffin tin and bake for 20-25 minutes or until toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day.
Here are the substitutions I used to clean up the muffins:
Whole wheat flour: We want some whole grains up in these! Whole wheat flour has more nutrition than regular all-purpose. It also adds a nutty delicious flavor to the muffins. Now go buy a bag!
Greek Yogurt: Yogurt takes the place of butter in this recipe. It helps to keep the muffins super moist and adds protein to keep you full. I always use plain nonfat greek yogurt; it has the least amount of sugar and is similar to sour cream so it’s great for baking.
Honey instead of sugar: I used an all natural sweetener instead of sugar. Honey also adds moisture to the muffins and since it’s sweeter than sugar you can actually use less of it. There’s only 1/4 cup in this entire recipe!
Hi, my name is Laura Buzzell, and I am a former gym rat.
I used to spend two or more hours in the gym 5 to 6 days a week.
I used to hate standing in line for the equipment that I wanted to use
I remember packing my shoes with me every day so that I wouldn’t have to step in the shower barefoot.
But I’m not gonna lie, I used to love going to the gym… But my life and my schedule are MUCH different now.
Now that I work out from home every day, it has been such a relief for my life and my schedule.
There are so many benefits m of working out at HOME…
– NO gym fees
– NO business hours
– NO lines for Equipment
– NO creeping eyes
– NO stinky locker rooms
– NO shower shoes required
LESS talking, MORE results
Rather than having to stick my kids in childcare, I can work out with them playing near me or when they are sleeping.
Rather then having to skip the gym when my kids are sick, when the weather is bad, or when life just happens, I can simply press play on my DVD player and get it done.
Before I had kids, I worked out in the gym two or more hours a day…
And now, after having two babies, I work out for 30 minutes or less every day and I am in better shape now than I was before!
This has a HUGE deal to do with the meal planning that we do in our challenge groups and drinking my Shakeology every day.
Less work – more consistency – more support – better results.
I am opening up sign-ups for our July challenge group this week, so if you would like to be one of the first to get your spot locked – contact me for more information!
It’s not about where you do it, it’s about what you do!
Less talking – more DOING – more RESULTS!
Chimichurri Pulled Pork
This EASY and simple recipe for pork roast can be made in your slow cooker for maximum convenience! The chimichurri sauce is SUPER easy to create and it’s sure to become one of your absolute favorites. Its lemony and refreshing and it literally tastes like it would be served in a gourmet restaurant.
- 2-3 pound boneless Pork Roast
- 4 tablespoons Extra Virgin Olive Oil
- 1 pound Carrots, cut in large chunks
- 1 Sweet Onion, sliced thick
- Sea Salt and Coarse Ground Pepper, to taste
- 1 Recipe chimichurri sauce recipe
-Place your pork roast in the slow cooker. Add 2 tablespoons of the olive oil over the roast and sprinkle it with salt and pepper. Cover with the lid and cook it on high for 6 hours.
-After the roast has been in the crock pot for 4 hours, add the onions and carrots to the crock pot, placing around the roast (Alternatively, you can pan fry the onions and carrots with the remaining 2 tablespoons of olive oil and saute them on medium/high heat until they begin to caramelize. Add them to the crock pot after this step).
-Cook the roast, carrots, and onions for 2 more hours, or until the pork is pulls apart easily and carrots are soft.
-Place the roast, carrots, and onions on a serving platter and drizzle with chimichurri sauce. Serve with extra sauce.
My whole family loved this! Please let me know what you think of it too!