Crack of the Week: Healthy Edition

On a totally unrelated note, I posted last weeks  Coffee Talk a day late, so check it out i you haven't yet! 

It has been way too long since I've posted any recipes! 

Sorry about that.

Today's Crack of the Week is better for our waistlines than my usual 3 sticks of butter recipes (this is a good thing and a bad thing I know....these recipes are good, but obviously not as "crack" as the buttery-fatty great stuff).  

I was in the baking mood this Sunday and decided to make two healthy snacks for the week:

Breakfast Muffins + Gluten Free Peanut Butter Cookies. 

Both were delicious! And, as always, so easy. 

Check out the recipes below. 

Gluten Free Peanut Butter Cookies

INGREDIENTS

1/2 cup organic chunky peanut butter

1/2 cup brown sugar

1 egg

1 1/4 cups gluten-free rolled oats

1/2 teaspoon baking soda

DIRECTIONS

1. Preheat oven to 350°F.
2. In a small bowl, use an electric mixer to cream peanut butter and brown sugar until fluffy. Beat in the egg.
3. Add rolled oats and baking soda to creamed mixture, and mix well.
4. Line two baking sheets with a Silpat mat or parchment paper.
5. Roll dough into two-inch balls, and press to flatten on the cookie sheet.
6. Bake for eight minutes or until the cookies turn slightly brown.
7. Cool cookies on a rack, and store leftovers in an airtight container.

**According to the recipe, they are only 87 calories per cookie! So dig in! 

Healthy Morning Muffins

INGREDIENTS

• Nonstick cooking spray
• 1 1/4 cups all-purpose flour (spooned and leveled)
• 1/2 cup packed dark-brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon coarse salt
• 1 cup old-fashioned rolled oats
• 1/2 cup raisins
• 3 tablespoons extra-virgin olive oil
• 1 large egg
• 1/3 cup skim milk
• 4 medium carrots, shredded
• 1 medium ripe banana, mashed

COOK'S NOTE

To store, keep in an airtight container up to 3 days.

DIRECTIONS

1. STEP 1
   Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.
2. STEP 2
   Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.

And you know I need to share my stunning food photography. 

I mean..... I should be winning awards for this talent. 

You have read this article recipe with the title Crack of the Week: Healthy Edition. You can bookmark this page URL http://instinctsofperversion.blogspot.com/2013/08/crack-of-week-healthy-edition.html. Thanks!