Breakfast · Snack

Lemon Poppyseed Pronuts (oil + sweetener free)

Before diving into this recipes don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Chia Swirl Breakfast Bowl’ 🙂

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Now as for these ‘pronuts’… protein donuts  🙂

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They are:

  • Refreshing
  • Light but filling
  • Healthy
  • Clean
  • Oil free
  • Sweetener free
  • Protein & fiber packed

You will enjoy the smells while baking these pronuts too thanks to that fresh lemon zest!

Enjoy these pronuts for breakfast, snack, or dessert!

Lemon Poppyseed Pronuts

  • Servings: 6 donuts
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 1/2 c quick oats (gluten-free if needed)
  • 1/2 c garbanzo bean flour
  • 1 T flax
  • 2 T poppy seeds
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of pink himalayan salt
  • Zest from 2 lemons
Wet Ingredients:
  • 1 c natural apple sauce
  • 3/4 c freshly squeezed lemon juice
  • Sweetener if desired*

*I didn’t use any sweetener. If you’d like to add some I’d recommend just 1/4-1/3 raw local honey or agave. If using, reduce the amount of apple sauce used by the amount of sweetener you add.

Directions

  1. Preheat the oven to 350FSpray the holes of a 6 hole donut tin or a 9 hole muffin tin with coconut oil spray & set aside.
  2. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  3. Add in your wet ingredients & mix until everything is combined.
  4. Distribute batter evenly among your donut or muffin holes.
  5. Bake for 18 minutes or until a toothpick comes out clean & your edges are golden brown. Enjoy!

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If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Happy Almost Friday!

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Breakfast · Snack

Lemon Banana Muffins

Before diving into this recipes don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘The Hulk’ aka, Green Juice 🙂

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Now as for these muffins… 🙂

They are:

  • Refreshing
  • Light but filling
  • Healthy
  • Clean
  • The perfect amount of sweetness

You will enjoy the smells while baking these muffins too! That fresh lemon zest is such a wonderful smell in the kitchen 🙂

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Enjoy these muffins for breakfast, snack, or dessert!

Lemon Banana Muffins

  • Servings: 9 muffins
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 1 1/4 c quick oats (gluten-free if needed)
  • 1/2 c coconut flour
  • 1 T flax
  • 1 T chia seeds
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch of pink himalayan salt
  • Zest from 2 lemons
Wet Ingredients:
  • 2 ripe bananas
  • 3/4 c freshly squeezed lemon juice
  • 1/4 c raw local honey or agave

Directions

  1. Preheat the oven to 350F. Spray a 9 holes of a muffin tin with coconut oil spray & set aside.
  2. Add all your dry ingredients to a medium sized bowl & whisk to combine.
  3. Add in your wet ingredients & beat until bananas are pureed & everything is combined.
  4. Use an ice cream scooper to distribute batter among your 9 muffin holes. Top with additional lemon zest.
  5. Bake for 18 minutes or until a toothpick comes out clean & your edges are golden brown. Enjoy!

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If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

I hope everyone had a good weekend!

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