Baked Whole Wheat Mini Donut Muffins

These whole wheat mini donut muffins taste just like a plain donut hole. Except these are baked – not fried – PLUS they are made with wholesome ingredients like whole wheat flour.

These whole wheat mini donut muffins taste just like a plain donut hole. Except these are baked - not fried - PLUS they are made with wholesome ingredients like whole wheat flour.

One bite and you will be asking, “How can a muffin taste so much like a donut?”

The next question you’ll ask will be, “This is made from whole wheat???”

Baking with whole grains can be tricky. My go-to whole grain is white whole wheat flour.

Many recipes will recommend you bake with half all purpose flour and half whole wheat flour. But this recipe can successfully be made with 100% white whole wheat flour. That gives you quite a bit of extra nutritional bang for your buck!

While I made as many healthy adjustments to this recipe as I could, the one ingredient I just couldn’t find a good substitute for was the granulated sugar. I tried using more natural sweeteners like honey and maple syrup, but the resulting muffins were a baking fail.

These whole wheat mini donut muffins taste just like a plain donut hole. Except these are baked - not fried - PLUS they are made with wholesome ingredients like whole wheat flour.

The recipe does call for coconut sugar in place of brown sugar. If you haven’t used coconut sugar before, it’s actually highly nutritious. It’s a rich source of potassium, magnesium, zinc, iron, and B vitamins. In addition, it is one of the lowest sweeteners on the glycemic scale.

I’ve been using coconut sugar in place of brown sugar for a while now. And I am smitten with the complex taste.

Perhaps the best part of these donut muffins is the buttery cinnamon sugar topping.

These whole wheat mini donut muffins taste just like a plain donut hole. Except these are baked - not fried - PLUS they are made with wholesome ingredients like whole wheat flour.

These little morsels of wonderfulness are the perfect addition to any breakfast buffet. I like to use an eco-friendly bamboo caterer’s fork to skewer the muffin. Add a raspberry and rest it on top of a glass of milk or a hot cup of coffee.

These whole wheat mini donut muffins taste just like a plain donut hole. Except these are baked - not fried - PLUS they are made with wholesome ingredients like whole wheat flour.

So simple, but so impressive looking!

Baked Whole Wheat Mini Donut Muffins

Ingredients

  • 1/4 cup butter
  • 1/4 cup extra virgin coconut oil
  • 1/2 cup raw turbinado sugar
  • 1/3 cup coconut sugar
  • 2 large eggs
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups white whole wheat flour
  • 1 cup milk
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1 tablespoon cinnamon

Instructions

  1. Preheat the oven to 425. Lightly grease your mini muffin pans. This recipe will make 36 mini muffins.
  2. Using a mixer, cream the butter, coconut oil, sugar and coconut sugar.
  3. Add the eggs one at a time beating after each addition.
  4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla extract.
  5. Alternate adding the flour and milk while the mixer is on low. Scrape the sides and beat just until combined.
  6. Fill the muffin cups half full. These will rise fairly high.
  7. Bake for 8 to 10 minutes or until done.
  8. Remove from pans and cool on a cooling rack.
  9. Meanwhile, melt the butter and add to a small bowl. In a separate bowl, mix together the sugar and cinnamon.
  10. Once the muffins are cool enough to handle, dip the tops in the butter then dip them in the cinnamon sugar.
http://thegreenbacksgal.com/baked-whole-wheat-mini-donut-muffins/

I hope your family enjoys these “donuts” as much as ours does!

This post may contain affiliate links. Read my disclosure policy here.

A Healthier Mississippi Pot Roast Slow Cooker Recipe

Treat your family to a healthier Mississippi pot roast. Equally as flavorful, equally as easy. 

A healthier variation of the popular Mississippi Pot Roast slow cooker recipe. Equally as flavorful, equally as easy as the original.

I was gabbing with some friends recently when one of them mentioned she was watching a morning show and they featured a recipe for something called Mississippi Roast. I came right home and looked up the recipe.

We love a good slow cooker recipe in our house. But when I saw the ingredients for Mississippi Roast, I knew I wouldn’t serve it to my family.

An Au Jus packet contains caramel color, corn syrup solids, and sodium carboxymethycellulose. In other words, it has a known carcinogen, a sweetener more deadly than sugar, and a potential carcinogen.

I don’t use Au Jus packets, and I’m not about to start.

The dilemma became: What could I use to create a healthier version of Mississippi Roast without completely reinventing it?

The recipe needed to stay simple to make. I wanted a recipe that was completely add-it-and-go just like the original.

Here’s what I did:

While I am a firm believer that butter makes things better, a boneless chuck arm roast has enough fat to add succulent flavor to a finished roast. So I decided to swap the butter for beef broth.

A healthier variation of the popular Mississippi Pot Roast crockpot recipe. Equally as flavorful, equally as easy as the original.

Trust me. You won’t miss the butter.

That brings us to the pepperoncini peppers. I’ll eat almost anything if it has pepperoncinis on it.

What I won’t eat is yellow dye and sulfites. As a result, I only buy the Divina brand of pepperoncinis you can find at Whole Foods Market. I must warn you, this brand has a bit more “kick” than the other brands.

The original recipe calls for only 5 peppers. Ummmm. I added the whole jar along with the juice.

Did I regret it? Not. One. Bit.

A healthier variation of the popular Mississippi Pot Roast. Equally as flavorful, equally as easy as the original.

The last ingredient in the original recipe is a packet of ranch dressing.

I adore ranch. If I could marry ranch, I would.

Therefore, I went with a Simply Organic Ranch Dip packet.

A healthier variation of the popular Mississippi Pot Roast crockpot recipe. Equally as flavorful, equally as easy as the original.

The only ingredient you may not recognize in the Simply Organic Ranch Dip packet is Xanthan Gum. As you can read, it’s considered safe.

Once I had sprinkled the ranch over the roast, I put the lid on my trusty crockpot, set it on low, and let me tell you, the resulting roast did not disappoint.

A healthier variation of the popular Mississippi Pot Roast slow cooker recipe. Equally as flavorful, equally as easy as the original.

A Healthier Mississippi Pot Roast Slow Cooker Recipe

Ingredients

  • 1 jar pepperoncini peppers
  • 1 packet Simply Organic Ranch Dip
  • 1 cup beef broth
  • 1 boneless chuck roast

Instructions

  1. Place the chuck roast in the slow cooker.
  2. Add the beef broth. Top roast with as many pepperoncini peppers/juice as your family will enjoy. Sprinkle the ranch dip directly onto the roast.
  3. Place lid on slow cooker, set to low, and cook 8 hours.
http://thegreenbacksgal.com/healthier-mississippi-pot-roast-slow-cooker-recipe/

You could opt to remove the roast from the juices and slice it. Or, you could use two forks and shred the meat.

A healthier variation of the popular Mississippi Pot Roast slow cooker recipe. Equally as flavorful, equally as easy as the original.

This recipe is so easy, I plan to make it any time chuck roasts go on sale. I can’t wait to turn the leftovers into sandwiches. Or maybe I’ll top a baked potato. I might even have enough to freeze for a future meal.

Try this healthier Mississippi pot roast and let me know what you think!

This post may contain affiliate links. Read my disclosure policy here.

DIY Quick Flank Steak Rub

No need to purchase a pre-made flank steak rub. This DIY Quick Flank Steak Rub is better than anything you’ll find at the grocery store.

No need to purchase a flank steak rub. Quickly whip up a homemade rub full of flavor.

I could be a vegetarian if it weren’t for steak.

Seriously. I love a great steak.

We tend to always buy flank steaks because they are a cheaper cut but will still turn out tender when grilled.

My favorite way to season a flank steak is with a dry rub you can easily whip up in your own kitchen.

No need to purchase a flank steak rub. Quickly whip up a homemade rub full of flavor.

All you need to do is measure out a few spices, mix, and sprinkle over the steak.

No need to purchase a flank steak rub. Quickly whip up a homemade rub full of flavor.

Then, you’ll need to get your hands dirty. It is important to actually rub the seasonings into the steak. You want to press the rub down into any nooks and crannies to fully impart the flavors. This is not my favorite part, but it is essential to getting the best flavor.

No need to purchase a flank steak rub. Quickly whip up a homemade rub full of flavor.

In this recipe I use organic coconut sugar. I prefer the taste (and the health factor) over brown sugar. However, if what you have is brown sugar, use it.

I actually like to grill and won’t cook my steaks any other way. I time my flank steaks for 6 minutes per side on a medium high grill and it turns out medium rare every time.

Andrea The Greenbacks Gal grilling

I think you’ll find that you have all of the spices used to create this rub in your cupboard right now.

DIY Quick Flank Steak Rub

Ingredients

  • 2 tablespoons ancho chili powder
  • 1 tablespoon organic coconut sugar
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper

Instructions

  1. Add all ingredients to a small bowl and stir to combine.
http://thegreenbacksgal.com/diy-quick-flank-steak-rub/

This recipe makes enough flank steak rub for 2 to 3 steaks. Store whatever you don’t use in a jar with a tightly fitting lid.

While your steak is on the grill, can I recommend a side of grilled zucchini?

This post may contain affiliate links. Read my disclosure policy here.

How to Make Whole Grain Cookie Cups From Scratch

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

How to Make Whole Grain Cookie Cups from Scratch. Incredibly easy to do but the result is both fun and impressive.

On a recent trip to Walmart, I discovered Silk is now making a nut based drink called Nutchello.

Oh. My. Goodness. Let me tell you about the Nutchello flavors! In my store, I found Dark Chocolate & Walnut, Toasted Cashew & Coconut, and Caramel Almond & Cashew.

They sound indulgent, don’t they? But guess what! Nutchello is verified Non-GMO, is free of soy and dairy, and all flavors come in at under 90 calories a serving!

You know I can’t pass up a yummy new treat like this when I see it.

I was going to grab the Dark Chocolate & Walnut flavor when my daughter chimed in that she would like try the Toasted Coconut & Cashew. So that’s what I picked instead.

How to Make Whole Grain Cookie Cups from Scratch. Incredibly easy to do but the result is both fun and impressive.

I like when I can say yes to my kids when they ask for something at the grocery store.

Once I got the Nutchello home, I started treating myself to an everyday afternoon indulgence by pouring a bit of Nutchello over ice right about 3 o’clock. It’s that bit of sweet treat I crave right about that time.

Since my daughter also likes Nutchello, I thought it would be fun to surprise her with a cookie cup of Nutchello as an after school snack.

These cookies aren’t overly sweet, are made from whole grains, and they contain no dairy.

It’s actually pretty easy to make cookie cups from scratch. The secret is in the construction.

How to Make Whole Grain Cookie Cups from Scratch. Incredibly easy to do but the result is both fun and impressive.

First, make sure your dough sticks together when you squeeze it. If its too dry, try adding another teaspoon or two of the coconut oil.

Next, add about 1/4 cup of cookie dough to each muffin cup. Work on forming the sides first. I like to use my hands to sort of press the dough into the sides then pinch it flat on the top.

How to Make Whole Grain Cookie Cups from Scratch. Incredibly easy to do but the result is both fun and impressive.

Once your walls are all formed, you’ll add about a tablespoon full of dough and press it into the bottom and blend it into the walls. The shape will then resemble a cup.

How to Make Whole Grain Cookie Cups from Scratch. Incredibly easy to do but the result is both fun and impressive.

Once you’ve baked your cups, you will line them with melted chocolate. The melted chocolate seals up any holes so the Nutchello won’t leak out the bottom.

How to Make Whole Grain Cookie Cups from Scratch. Incredibly easy to do but the result is both fun and impressive.

Here’s your complete recipe for making cookie cups from scratch.

How to Make Whole Grain Cookie Cups From Scratch

Ingredients

  • 1/3 cup coconut oil, melted to a liquid
  • 1/4 cup dark brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup ground almonds
  • 2 tablespoons flaxseed meal
  • 1 cup whole wheat flour
  • 1 large egg
  • 3.5 ounce bar chocolate
  • Any Flavor Nutchello

Instructions

  1. Grease 6 muffin cups.
  2. Add the coconut oil, brown sugar and vanilla to a mixing bowl. Beat on low speed until creamy.
  3. Add the almonds, flaxseed meal, whole wheat flour, and egg and continue to mix on low until well combined.
  4. Take one ounce of the chocolate bar and chop it finely. Stir into the dough.
  5. Divide the dough into each of the muffin cups.
  6. Refrigerate.
  7. While the cookie cups are chilling, preheat the oven to 350.
  8. Bake cookie cups in 350 oven for 15 - 20 minutes or until lightly browned.
  9. Allow to cool in pan on wire rack.
  10. Use a knife to loosen the cups from the molds. Remove from molds.
  11. In a double boiler, melt the remaining chocolate.
  12. Drop chocolate by teaspoonful into each of the cookie cups and swirl to coat interior.
  13. Allow the chocolate to harden before pouring in Nutchello to serve.
http://thegreenbacksgal.com/how-to-make-whole-grain-cookie-cups/

How to Make Whole Grain Cookie Cups from Scratch. Incredibly easy to do but the result is both fun and impressive.

It’s 3 o’clock somewhere! Why not try making your own cookie cups and Nutchello?

This post may contain affiliate links. Read my disclosure policy here.

Homemade Meatless Taco Salad with Creamy Cilantro Dressing

A zesty meatless taco salad recipe with a homemade creamy cilantro dressing.
Homemade Meatless Taco Salad with Creamy Cilantro Dressing

I always keep frozen organic corn in my freezer and a can of organic black beans in my pantry. With these two ingredients, I can quickly produce this tasty meatless taco salad.

I serve this salad as a main dish for either lunch or dinner.

Black Beans and Corn

The beans and corn are just warmed slightly with classic taco seasonings – chili powder and cumin. This mix is allowed to cool before adding to the salad.

Taco Salad

I prefer to stick to iceberg lettuce for this salad since a classic taco is topped with iceberg shreds. However, you can replace the lettuce with whatever lettuce you prefer.

Also, you can use whatever type of tomato you have on hand for this recipe. In the winter, I find myself buying more cherry tomatoes. I find they have more flavor than the larger varieties during the winter months.

I like chopped mini bell peppers in this recipe. Other great additions would be sliced radishes or grated carrots. Really, use whatever veggies you have on hand that your family will eat!

Homemade Creamy Cilantro Dressing

Finally, I always use this homemade creamy cilantro recipe to top my taco salad. It is so delicious I could eat it with a spoon!

Using the food processor makes this dressing effortless to make. If you don’t have a food processor, it can just as readily be made in a blender.

Homemade Meatless Taco Salad with Creamy Cilantro Dressing

Ingredients

  • 1 14-ounce can black beans
  • 1 cup frozen corn, thawed
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 head iceberg lettuce, washed and torn into bite sized pieces
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup red and yellow peppers, diced
  • optional: avocado, shredded cheddar cheese
  • Dressing:
  • 1 cup loosely packed cilantro leaves, stems removed
  • 1/2 cup sour cream
  • 2 cloves garlic
  • juice 1 lime
  • pinch of salt
  • 2 teaspoons apple cider vinegar

Instructions

  1. In a large skillet over low heat, warm the beans and corn with the chili power and cumin just until fragrant. Turn off heat and allow to cool while assembling the salad.
  2. To a large salad bowl, add the lettuce, tomatoes and peppers. Add the bean and corn mixture and toss.
  3. Add all dressing ingredients to the work bowl of a food processor. Pulse until dressing is smooth. Top salad with dressing.
  4. Top with optional avocado and cheese. Serve.
http://thegreenbacksgal.com/homemade-meatless-taco-salad-with-creamy-cilantro-dressing/

Homemade Meatless Taco Salad

Warm some whole grain tortillas to serve on the side. Your family won’t miss the meat!

This post may contain affiliate links. Read my disclosure policy here.

Easy Almond Joy Overnight Chai Pudding Recipe

Easy Almond Joy Overnight Chai Pudding Recipe skips the sugar but delivers on flavor.

An easy overnight chai pudding recipe with all the flavors of an Almond Joy bar but none of the processed sugar. Perfect for breakfast or a wholesome snack.

I’m back to being sugar free! As of this date, I’ve gone 21 days without sugar – or chocolate – or alcohol.

This is the second time I’ve gone sugar free.

The trick to successfully kicking sugar to the curb is to find recipes you love that deliver on flavor without added sweeteners.

I’ve been completely smitten with this overnight chai seed pudding recipe. It has all the components of an Almond Joy bar – coconut, chocolate and almonds – but none of the sugar.

If you are simply looking for a healthy chia pudding, but have no interest in being sugar free, you have some options with this recipe. Start by adding maple syrup to the pudding then top it off with dark chocolate chips in place of the cacao nibs. YUM! This is also a good way to get the kiddos to try it.

I prefer to make this with unsweetened almond milk. However, it would be awesome made with real coconut milk.

An easy overnight chai pudding recipe with all the flavors of an Almond Joy bar but none of the processed sugar. Perfect for breakfast or a wholesome snack.

The sweetness in this recipe comes from an added banana. If you really want to eat clean, look for a green tipped banana. They aren’t as sweet. However, they do have a good amount of resistant starch, which is good for weight loss.

If you make this in a wide mouthed pint jar, you’ll have plenty of room to add your toppings, plus you’ll have a portable breakfast or snack!

By the way, narrow mouthed jars don’t work – you can’t really get your spoon in.

Almond Joy Easy Overnight Chai Pudding Recipe

Ingredients

  • 2 tablespoons chia seeds
  • 1 tablespoon cocoa powder
  • 1 cup almond milk (may substitute any other milk)
  • 1 banana
  • unsweetened coconut flakes
  • cacao nibs
  • sliced almonds

Instructions

  1. Add chia seeds and cocoa powder to a wide mouthed pint jar. Pour in almond milk while stirring constantly.
  2. Refrigerate overnight.
  3. When ready to eat, stir, then add sliced banana. Top with sliced almonds, coconut flakes and cocoa nibs.
http://thegreenbacksgal.com/almond-joy-easy-overnight-chai-pudding-recipe/

This overnight chai pudding recipe is perfect for a Sugar Detox, Paleo, Vegan or Whole 30 plan. So no matter what diet plan you or your family are following, you can all eat this!

This post may contain affiliate links. Read my disclosure policy here.

Quick and Healthy Two Ingredient Banana Pancakes Recipe

Simple to make 2 Ingredient Banana Pancakes. You won't miss the flour or sugar!

These 2 ingredient banana pancakes were such a treat when we were doing our 30 Day Sugar Detox that we still make them!

I’m in awe of how fluffy these pancakes are given that there is no flour, no baking soda, and no baking powder.

The key is to mash the bananas until they are almost smooth. Then mix in the egg with a whisk so you get a little air in there. The air keeps the pancakes from being too heavy.

In our house, we tend to cook our pancakes on a cast iron skillet. Since the skillet is already seasoned, there is no need to add any butter or oil before cooking.

If you are cooking these in a regular skillet, please be sure to add a bit of butter or coconut oil to the pan. These will stick otherwise.

The recipe will make approximately six mini pancakes when you use the 1/4 cup scoop. If you want larger pancakes, just watch the cooktime. You’ll know to flip these when bubbles appear on the surface of the pancake.

Two Ingredient Banana Pancakes

Ingredients

  • 2 ripe bananas
  • 1 large egg

Instructions

  1. In a small bowl, mash bananas with a fork.
  2. Whisk in egg.
  3. Heat cast iron skillet over medium heat.
  4. Scoop batter by 1/4 cupful onto the hot skillet.
  5. Once bubbles appear on surface of pancake, flip and cook on the other side.
http://thegreenbacksgal.com/two-ingredient-banana-pancakes/

Make these on a lazy Saturday morning. If you double the recipe, you can have extras to freeze and reheat during the week!

This post may contain affiliate links. Read my disclosure policy here.