This sweet and moist cornbread is packed with 8g of protein per servings and is a perfect side to a bowl of soup or some bbq!
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I really love cornbread. The combination of corn flavor, a little sweetness, and some butter is nearly perfect. But why not try to add in a little more protein? I am always a fan of high protein foods because it will keep you full longer and if you're working out, will help build and recover muscles. If you don't want the extra protein you can easily just leave the protein powder out!

ADD INS
A few fun add ins, when you feel like changing it up a bit:
Frozen corn kernals (I love the roasted ones)
Diced jalapeños
Cheddar Cheese
Bacon Bits
Sliced green onion
Dill

 

Yield: 12

Author: Molly

Protein Cornbread

This sweet and moist cornbread is packed with 8g of protein per servings and is a perfect side to a bowl of soup or some bbq!

prep time: 5 Mcook time: 35 Mtotal time: 40 M

ingredients:

• 1 1/4  cup all purpose flour
• 3/4 cup cornmeal
• 1/2 cup sugar
• 1/2 teaspoon salt
• 3 teaspoon baking powder
• 2 large eggs
• 1 cup oatmilk (cashew or regular would work too)
• 1/3 cup oil, I use avocado or melted butter
• 3 scoops unflavored whey protein powder

instructions:

How to cook Protein Cornbread

1. Pre-heat oven to 350°
2. Mix all dry ingredients together with a whisk, then add remaining ingredients and whisk together until it becomes a smooth batter.
3. Pour into a greased 9x13 pan.
4. Bake for 30-35 minutes. I like to test with a toothpick. If it comes out clean, it's done. If there's a little batter on the toothpick, put the cornbread back in for a few minutes.

Calories
208

Fat (grams)
8

Carbs (grams)
27

Fiber (grams)
1

Sugar (grams)
9

Protein (grams)
8

Sodium (milligrams)
427

All nutrition facts are an estimate based on ingredients used while testing the recipe. For more accurate facts, enter in your own ingredients using an online calculator.

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These Whole Wheat Banana Chocolate Chip Muffins have been in my regular food prep rotation going on 6 months now! They are perfect with a cup of coffee or to grab for a snack on the go! Not too sweet but just sweet enough. These are my favorite snack to bring with me to the gym. After a workout, I am usually starving and want something for the ride home!

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The whole wheat flour adds a slightly nutty sweet taste and is the perfect match with the bananas and chocolate. My husband couldn't even tell they were whole wheat! I usually use maple syrup for baking but honey could definitely be substituted.

I've made these without chocolate chips before and they were still great! You can add walnuts, pecans, or even coconut flakes.

Before baking, you can add a small pinch of oats to the top of each muffin for a nice finished look.

It's amazing how just swapping standard muffin ingredients for healthier options can still result and a delicious baked good! A typical banana muffin is around 250 calories with SO much more sugar and oil. Once you start cutting back on sugar, you'll really notice a difference in your body.

For me, sugar is one of my main triggers for headaches. We don't do a lot of sweets (or alcohol) now and headaches are very rare for me. I used to be on a migraine prescription when I was younger and it's not needed anymore!

Yield: 15

HEALTHY WHOLE WHEAT BANANA CHOCOLATE CHIP MUFFINS

Moist, healthy, banana muffins are a perfect breakfast on the go or in-between meal snack. Made with healthy ingredients like oats, maple syrup, and whole wheat; they are a much better option than a standard store bought muffin. I like to use extra ripe bananas for extra sweetness.

prep time: 5 Mcook time: 18 Mtotal time: 23 M

ingredients:

• 3 ripe medium bananas
• 2 eggs
• 3 TB oil (I use avocado but you can also use melted butter or coconut oil)
• 1/3 C maple syrup or honey
• 1 tsp vanilla
• 1/3 C apple sauce
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 C whole wheat flour
• 1/2 C rolled oats (regular)
• 1/3 C mini chocolate chips (opt. if you leave out they are 134 calories each)

instructions:

How to cook HEALTHY WHOLE WHEAT BANANA CHOCOLATE CHIP MUFFINS

1. Pre-heat oven to 350° F.
2. In a large bowl, mash the three bananas, then add everything but the flour, oats, and chocolate chips. Whisk until all ingredients are combined.
3. Add in whole wheat flour, stir until combined, then add in oats and chocolate chips, stirring again.
4. Grease a regular size muffin tin or add liners and spray with non-stick cooking spray. Fill 3/4 full and bake for around 23-25 min. I check them by inserting a toothpick and seeing if it comes out clean. If there is batter on it, bake them for an additional minute or two. Cool on baking rack.
5. Store in the refrigerator. Lasts about a week.

Calories
159

Fat (grams)
5

Carbs (grams)
25

Fiber (grams)
3

Sugar (grams)
11

Protein (grams)
4

Sodium (milligrams)
110

All nutrition facts are an estimate based on ingredients used while testing the recipe. For more accurate facts, enter in your own ingredients using an online calculator.

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These Ham, Egg, & Cheese stuffed Bagel Bites are the BOMB. So quick to make and perfect for busy weekday breakfasts. You can change up the filling to almost anything you'd like.

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I am a litttttttle excited for this #2 version of overnight No-Knead Bread. Although I do still love my first recipe, I wanted something a little larger and hardier. I like trying to incorporate more whole grains into my diet so this new loaf is part AP Flour and part Dark Rye Flour.

I've tried baking this a variety of ways, but the dutch oven is still the VERY best. Honestly, it was one of my best investments. I dream of having a Le Creuset but for now, my Lodge is holding up just fine! I use this baby for everything, I've even cooked with it on the grill!

Changing the recipe measurements filled up my dutch oven just a little more and made for a more round loaf that was a better size for sandwiches. When you're making bread for 2 or more people, it's nice having a little extra!  I find that this is best when it can sit for 24 hours but in the photos, I did an 8 hour rise and it was still great.

Yield: 1 large loafAuthor: Magdalena at Pressure's OnPin it

No-Knead Bread #2

Simple overnight no-knead bread that's crusty on the outside and chewy on the inside.

ingredients:

• 3C AP flour  *using dip and level method
• 1C dark rye flour * (or use AP Flour for all 4 cups)
• 2 1/4 C water
• 1 TB yeast
• 1 1/2 tsp salt

instructions

1. Mix all ingredient in a large bowl, cover with plastic wrap, and let rise in a warm place for at least 8 hours. Dough will be shaggy right after mixing. 
2. Dough should have expanded quite a bit and have lots of little bubbles on the surface. It will be wet and sticky. Scrape dough out onto a floured surface, shaping dough into a ball. Try to work the dough as little as possible. 
3. Line a large bowl with parchment paper, place in your dough, and rise again for about 2 hour.  (you can let it rise 1 hour as well, it just won't be quite as tall)
4. When your dough is 30 minutes until the end of the rise, we are going  to pre-heat the oven to 450° F with your cast iron dutch oven and cover inside.  I let this preheat for 30-40 minutes. 
5. Carefully remove Dutch oven and set the cover to the side. Transfer your risen dough but picking up by the corners of the parchment paper. Place inside the dutch oven (with parchment paper), put the cover back on, and bake for 30 minutes. Remove cover, and bake for an additional 20. 
6. When the bread is done, it will have a deep golden crust, and it will sound hollow when tapped on the bottom of the loaf. 
7. Let cool on a wire rack. If you let it cool in the pan, the steam will make the crust tough. 

notes

* dip and level method: To measure the flour, dip your measuring cup into the bag of flour, and then level the top off with a knife.

http://www.pressureson.net/2018/02/no-knead-bread-2.html

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I couldn't think of a more perfect day to be sharing this Maine Apple Bread recipe with you. If you live in New England, I'm sure you are looking out the window and seeing the same thing I am; full force Nor'easter. I personally don't mind snow days, because it means my husband gets to work from home with me.

I make sure my pantry is stocked, not because we might get snowed in, but because I want to have everything I need to test new recipes! I just enjoyed a slice of this apple bread with my coffee and am already eyeing it for seconds. Its heavy and moist but not gummy at all. Perfectly satisfying and filling. The flavors remind me of a fresh apple pie!
Enjoy!

Maine Apple Bread (pressure cooker & oven)

• 3 C AP flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 4 eggs
• 1 C oil
• 2 C sugar
• 2 apples, peeled and diced
• (optional 1/2 C chopped walnuts)

PRESSURE COOKER DIRECTIONS

Mix Wet Ingredients - In your mixer, beat the eggs, then add sugar, oil, and vanilla.

Mix Dry Ingredients - In a separate bowl, mix your flour, baking soda, salt, cinnamon, and nutmeg. Slowly add to your wet mixture. 

Add Apples - Stirring by hand, add your apples and walnuts (optional). Your batter will be VERY thick.

Grease your pan - Grease your cake pan, or springform (mine was 8"). You can use a spray oil or brush it on.

Cook -  Add 1 1/2 C of water to the bottom of your pressure cooker pot. Insert trivet. Create a tinfoil sling that your cake pan will sit on top of. This makes it easier to remove. Cover the top of your cake pan with tin foil. Place on top of the trivet, secure lid, and cook at high/manual for 55 minutes with NPR (natural pressure release).  Insert a tooth pick, if it comes out clean, then your Apple Bread is done!

Let cool before serving. You can eat it by itself of with a bit of vanilla ice cream!

OVEN DIRECTIONS
Follow all directions above. When you are ready to cook, preheat your oven to 350°. Bake for one hour. Insert a toothpick and if it comes out clean, your Apple Bread is done!

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This is the easiest, not sure you heard me, THE EASIEST bread recipe I've ever used. I make this a few times a week and it comes out perfect every time! Sometimes just the basic recipe and sometimes I throw in a few herbs or something sweet. I find this recipe best to start at night so that it can sit the longest. The longer the dough sits, the better the crumb will be (pockets of air to fill with deliciousness).  

I used to be a baker when I was younger and honestly, got quite burnt out from it (pun totally intended). When I found this recipe and read the instructions, I thought 'so this does all the work for me when I am sleeping?!.' It's true. You barely have to do anything. The most work is done in the morning while your oven and pan are heating up.

I always make this when we have guests over and they think I've been slaving away all morning. My favorite way to eat this is as toast or a side with some soup.

no knead overnight bread

Yield: 10

Author: Molly

prep time: cook time: total time:

Easy overnight bread with no kneading required. Crusty outside and soft tender inside!

ingredients:

• 3 C AP flour
• 1 1/2 tsp salt
• 1 tsp yeast
• 1 1/2 C water, warm

instructions:

How to cook no knead overnight bread

1. In a mixing bowl, add flour, salt, and yeast. Stir until everything is mixed well, add the warm water and mix until you have a shaggy dough. Don't worry about mixing too much, just make sure all the flour is incorporated. Cover and let sit at least 8 hours. I like to let it sit 10-12hrs.
2. 1 hour before you want to bake put a dutch oven with lid in a cold oven and turn onto 475°
3. Scrape dough out of bowl onto a lightly floured surface. Sprinkle with flour so it's not sticky and form into a ball. I like to do this by flipping the dough, floured side down, and folding the dough onto itself.  Flour the dough one more time and flip again. This will be the direction you bake in.
4. Place dough on parchment paper and put inside of a bowl, covered, to rise a second time (for an hour while the oven pre-heats). This can take longer if your house is cold. Try to put somewhere warm like on the stovetop!
5. When the oven has been pre-heated for one hour, carefully remove the dutch oven, lift the dough using the parchment paper and place into the dutch oven.  Cover and put back into the oven.
6. Bake for 30 minutes covered and 15 minutes uncovered.
7. Cool on a wire cooling rack at least 30 minutes before slicing.

All nutrition facts are an estimate based on ingredients used while testing the recipe. For more accurate facts, enter in your own ingredients using an online calculator.

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