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Muffin-Top Free Muffins and Bikini-Friendly French Toast

We don’t care how badly we want those bikini bodies, it’s never enough to completely give up our sweet treat breakfasts. Celebrity trainer and CEO/Founder of Clutch Bodyshop Ashley Conrad understands our dilemma, and is making sure this summer, we don’t have to choose bikini or pancakes.

Ashley is sharing two super clean and super tasty recipes that thanks to her Clutch Baking Mix are totally bikini body friendly. Not only that, but they’re food allergy friendly- the mix is free of wheat, dairy, soy, gluten, preservatives, and artificial ingredients, BUT it’s full of protein. Basically if you want a beach body but have a sweet tooth, it’s your dream come true.

Clutch-Bake-Mix

CLUTCH BODYSHOP FRENCH TOAST

French_Toast

INGREDIENTS
2 slices Rudi’s or a gluten-free bread
1/4 cup unsweetened vanilla almond milk
1/2 scoop Clutch Baking Mix
1/8 cup orange juice
1 tablespoon flax meal
1 tablespoon maple syrup
2 teaspoons cinnamon
1 teaspoon vanilla extract
Oil, for pan

DIRECTIONS
*Makes 1 serving
1. Whisk together all the ingredients, except bread and oil, in a medium bowl until well combined and no lumps remain.
2. Heat up non-stick skillet over medium-high flame and lightly spray with oil.
3. When skillet is hot, dip slice of bread in mixture until well coated, wiping against the sides of the bowl to remove any excess.
4. Place bread on skillet, lowering heat to medium low and cook until golden brown.
5. Continue with bread slices to fill up skillet (depends on the size of your skillet).
6. Flip each piece and cook on other side until golden brown.
7. Plate and top with 1 teaspoon coconut oil and 1 tablespoon maple syrup

For a sugar-free option, remove orange juice from recipe and substitute maple syrup with adding stevia to the egg mixture.

Vegan Cinnamon Crumble Coffee Cake Muffins

Coffee_Cake_Muffins

INGREDIENTS
2 cups (240g) oat
1 scoop (30g) Clutch Baking Mix (It’s vegan!)
3/4 cup granulated stevia
1 and 1/2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tbsp. instant coffee granules
1 cup + 3 tbsp. unsweetened almond milk
1/4 cup (60g) canned pumpkin
1 flax egg (1 tbsp. flax mixed w/ 3 tbsp. water)
1/4 cup olive oil (or coconut, canola, etc.)
3 tbsp. organic light agave syrup
1 tsp. vanilla extract

Cinnamon Crumble

1/2 cup (60g) oat flour
2 tbsp. (24g) light brown sugar
2 tbsp. granulated stevia
3 tbsp. vegan butter
2 tsp. cinnamon

Cinnamon Coffee Sauce

1 tbsp. pure maple syrup
1/2 tsp. cinnamon
1 tsp. granulated stevia
2 and 1/2 tbsp. French vanilla mocha powder

DIRECTIONS
Preheat oven to 350F. Mix oat flour, vegan baking mix, stevia, cinnamon, baking powder, baking soda and instant coffee. In a small bowl add 1 tbsp. ground flax and 3 tbsp. water. Mix. Let sit for about 5 minutes tothicken. In another bowl, mix almond milk, pumpkin, olive oil, flax egg, agave syrup and vanilla extract. Combine wet and dry ingredients and mix until combined. Be careful not to over mix. Spoon batter evenly into 12 spots in a prepared muffin tin. In a medium bowl heat vegan butter until melted. Add stevia and brown sugar. Mix. Add cinnamon and flour. Mix with fork until well combined and crumbly. Sprinkle evenly over each of the muffins. Bake for 16 minutes or until a knife comes out clean.

Notes: The muffin and crumble topping are completely vegan but not the cinnamon coffee sauce.

Nutrition per muffin without sauce (out of 12): 195 calories, 5 protein, 28 carbs, 7 fat, 4 fiber, 6 sugar

Guest Author:
Celebrity Trainer and CEO/Founder of Clutch Bodyshop, Ashley Conrad.

A Conrad May13_B_081_edit

 

Credits

By: Ashley Conrad

Photos: Ashley Conrad

Posted in: FoodRecipes
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