Muffins that Don't Hate You

I had one of the best workouts of all time on Thursday. I had a crazy meeting at work that through me for a loop. I didn't get a morning workout in so I did it after I'd processed the craziness from my meeting. Every step felt like a mile and I felt like I could run a million of them. The weather was beautiful and I stopped in my favorite spot and was bathed in setting sunlight over the river and it made me appreciate everything.

The weekend was equally amazing for my soul even if I didn't get a workout in. I had a few days at home where the weather was cool enough to bake! I made a Pina Colada cake and Peanut Butter and Banana muffins. I am pretty proud of both as they are sugar-free and don't use oil.

I also made a chili with ground turkey that was packed with veggies and lots of good stuff and more roasted vegetables with chicken. I think the roasted veggies thing is my new favorite weeknight meal because it is so easy, can be done ahead of time, and it's so good for me and it tastes amazing.

Here are the full recipes for the cake and the muffins:

Pina Colada Cake

Dry Stuff:

• 1 Box Sugar Free Yellow Cake mix (I used Pillsbury Moist Supreme
• 1 Box Coconut Cream Pudding

Wet Stuff:

• 1 8 oz can crushed pineapple (you can use any pineapple but I liked the crushed)
• 3/4 cup egg substitute
• 1 cup water

Directions

1. Preheat the oven to 325 degrees F
2. In a bowl, add all the wet ingredients. Mix
3. In another bowl, add all the dry ingredients. Mix
4. Add the dry into the wet and mix just until incorporated. 
5. Grease bottom and sides of 13x9" cake pan.
6. Bake for about 34-38 minutes until a toothpick comes out clean.

Peanut Butter Banana Muffins

Dry Stuff:

• 1 cup of flour
• 1/2 cup of oats
• 1 tsp of baking soda
• 1 tsp of baking powder
• 2tbs sugar substitute (I use stevia)
• pinch of salt
• pinch of cinnamon

Wet Stuff:

• 2 bananas mashed
• 1/3 cup of super chunky peanut butter (you can use creamy if you want)
• 1 tsp of vanilla extract
• 2/3 cup of milk (I use skim to save on calories)
• 2tbs Vinegar
• 2tbs melted Margarine

Directions

1. Preheat the oven to 375 degrees F.
2. Mix the milk with the vinegar and let sour for 5 minutes
3. Add milk mixture to all the wet ingredients. Mix
4. In another bowl add all the dry ingredients. Mix
5. Add the dry into the wet and mix just until incorporated. 
6. Fill cupcake tins.
7. Bake for about 20-25 minutes until a toothpick comes out clean.
8. When you take out of the oven remove the muffins from the tin and let cool on a cooling rack (otherwise the bottoms get soggy)

Now stop reading and get to the kitchen and try one of these recipes because I guarantee I made you hungry! If I didn't... well... it's because I've abandoned bacon isn't it?

<3Katie
Day 85
203lbs (Ben Certified)
Excited...off to play Diablo for the first time ever.....