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Healthy Cupcakes, Myth or Reality?

Another Monday, and time for another recipe with Zoe and the team at Elevate Sports Performance and Chiropractic.

Someone asked me if I create the recipes I post on Mondays. I had to laugh. I can barely follow a recipe much less create one, so…..no! I like to find and try recipes already out there that are easy to follow and healthy.
“Chocolate Covered Katie” is a blogger that has good healthy recipes, so her website is a frequent go-to for me!! Here’s one of Katie’s recipes that I really love!! 
Thanks Katie!! 
www.chocolatecoveredkatie

Grab-n-go Oatmeal Cupcakes

Pre-heat oven to 380 degrees. Line 24 cupcake tins with paper liners. 
**I use parchment paper liners. They don’t stick to the cupcakes like paper liners do. Silicon cupcake “pans” are the best. The cupcakes just pop right out, no papers needed.

In a large mixing bowl, combine all the dry ingredients, and stir well.
In a separate bowl, mash the bananas. (Potato masher works great here!) 
Add all of the other wet ingredients (agave syrup, water, oil, vanilla) to the mashed bananas. Mix well. 
Mix wet ingredients into dry, then pour into the cupcake tins/liners, and bake 21 minutes, or until a toothpick or sharp knife inserted into the center comes out clean.
**The original recipe suggests broiling them for 1-2 minutes, but that’s optional. 
If you let them cool overnight they won’t stick to the paper liners. Which ever method you use (paper liners, parchment liners or silicon pans with no liners) be sure to cool them on cooling racks to prevent moisture from building up on the bottoms (Nobody likes soggy cupcakes!) 
These can be eaten right away, or frozen and reheated for a quick grab-n-go breakfast. Add some peanut or almond butter and piece of fruit, and you’ve got a healthy start to your day. 
Makes 24 cupcakes.

Ingredients

5 cups old fashioned rolled oats
2 ½ Cups over-ripe mashed bananas (measured after mashing.)
1 tsp salt
5 TBLSP liquid sweetener such as pure maple syrup or agave (I used agave, and only 2 TBLSP. That was really plenty sweet. I wouldn’t want it any sweeter. 
2/3 C mini chocolate chips (optional)
2 1/3 Cups water
¼ Cup plus 1 TBLSP oil. (I used fractionated coconut oil, but vegetable oil works well also.) 
2 ½ tsp pure Vanilla. (I used 1 TBLSP…..Easier to measure!)

Optional add-ins:
½ Cup ground flax
¼ Cup wheat germ
½ Cup unsweetened flaked coconut
¾ Cup raisins or other dried fruit
1/2 Cup chopped walnuts
½ Cup Fresh chopped apples

***Original recipe from “Chocolate Covered Katie” The Healthy Dessert Blog.
www.chocolatecoveredkatie.com