Baked banana, sultana, almond butter and flaxseed cupcakes/oats

My doctor recommended that I include more flaxseed in my diet. They’re full of healthy fats, protein and most importantly, fibre. So I’ve been thinking of ways to incorporate them into my daily life. Baked oats and baked oat cupcakes are two of my favourite breakfast recipes, especially when you need something on-the-go. So I got experimenting with using flaxseed as well. Banana and sultana is an amazing combination, and in my world nut butter goes with everything! I use the chunks at the end of a jar – they taste like cookie dough when you bite into them! You could bake this recipe in a big block, or in silicon cupcake cases as I’ve done above. It’s up to you! And you can eat them hot or cold – topped with yoghurt, milk or by themselves!

They’re lactose free, low fodmap, full of protein and fiber and so tasty. Let me know if you give them a go – tag me on instagram @learningtolivewithibs, on twitter @amytodd93 or use the hashtag healthywithamy. I’d love to see what you think! This recipe could easily be doubled/tripled and could make breakfast/snacks for a few days!

Per serving (with no toppings):

372 Kcal

Carbs – 41g Fat -15g Protein – 18g

Fudgy dark chocolate cupcakes

It’s been a while since I’ve baked! And my high protein, 55 calorie dark chocolate and raspberry cupcakes are one of my most popular blog posts! So when Scott Edmed asked me if I wanted to contribute something to his blog, I couldn’t say no! He has some awesome content on it that I’d definitely recommended

These are fudgy dark chocolate cupcakes with a secret ingredient. They’re gluten free, low in lactose and paleo. Full of healthy fats, each cupcake is around 135 calories, with 9g of healthy fats and 4g of protein. Both of these things mean these will keep you full. They’re an incredibly indulgent-tasting healthy treat! With a secret ingredient that you’d never guess to look at them!

So head on over to his blog for the recipe. The link is https://wingsnfitness.wordpress.com/2015/04/01/fudgy-dark-chocolate-cupcakes%E2%80%8F/.

As always, let me know what you think! Tag me on instagram @learningtolivewithibs, on twitter @amytodd93 or use #healthywithamy. I hope you enjoy them 🙂

High protein, 55 calorie dark chocolate and raspberry cupcakes

I’ve been looking for high protein snacks that I can grab and go for work. I find vegan protein powders aren’t very appetising, so wanted to make a recipe without any protein powder that was still high in protein and delicious.

So these were born! They’re incredibly moist and airy, full of goodness and taste very indulgent. They’re gluten free, lactose free and low fodmap. Naturally sweetened with banana and some maple syrup.

Let me know if you give it a go – tag me on instagram @learningtolivewithibs, on twitter @amytodd93 or use the hashtag healthywithamy. I’d love to see what you think!

Per serving (I made 11 cupcakes):

55 kcal
Carbs 4.9g Fat 1.6g Protein 3.9g

Melt in the middle dark chocolate mug cake

I’ve heard a lot about using coconut flour in baking, and so picked some up the other day. I also had a craving for chocolate, so looked around for some recipes combining the two, and came up with this creation.

Dark chocolate, melt in the middle mug cake, topped with marshmallow fluff and raspberries. It tastes incredibly indulgent, but is a low calorie, low carbohydrate treat thats incredibly moist. Perfect for when you fancy something sweet, and the single serving means once it’s gone it’s gone (although there’s nothing stopping you making another one!).

Let me know if you give it a go – tag me on instagram @learningtolivewithibs, on twitter @amytodd93 or use the hashtag healthywithamy. I’d love to see what you think!

Per serving:

Without marshmallow fluff topping:

178 kcal

Carbs –  19g Fat – 6g Protein – 10g

With marshmallow fluff topping:

223 kcal

Carbs – 30g Fat – 6g Protein – 10g

You could also top the mug cake with yoghurt (either soy if lactose intolerant or greek would work well). Omitting the chocolate from the centre would also bring the calorie count to 150 calories – but I wouldn’t recommend leaving out that part – check out the inside shot!

That melted chocolate…

Banana egg pancakes

This is one of my favourite breakfasts to make. You can prep the mixture the night before, so all I have to do in the morning is cook them and add toppings! These are so versatile, with so many different topping options. They are really filling, high in protein and taste like such a treat. They could be a pudding as well as a breakfast! I’ve also made a pumpkin and an almond butter version that I’ll post about at some point. For now, enjoy these!

Let me know if you give it a go – tag me on instagram @learningtolivewithibs, on twitter @amytodd93 or use the hashtag healthywithamy. I’d love to see what you think!

For the base recipe, not including any toppings:

216 kcal

Carbs – 20g Fat – 8g Protein – 20g