Mini Raspberry Nectarine Cornbread

Mini Raspberry Nectarine Cornbread

Mini Raspberry Nectarine Cornbread

Serves: 3

Happy Monday fit friends! I hope you all had an enjoyable weekend! We have come around again to Monday, which means it’s time for another ‘fit’ and healthy recipe for your recipe box! This one uses two of my favorite summer fruits, raspberries and nectarines! By now you all know (or those who have been following me) that I am pretty much addicted to raspberries! I always have them in the house! I have a tendency to buy an overabundance of fruit (and veggies) when I go grocery shopping! Everything looks so good and I always think to myself, ” I could make this, this or this with that!” Most times those ‘idea’ never come to fruition. Which means, by the end of the week I find myself with more fruit and veggies than my little self can eat! So, I end up eating a lot of “kitchen sink” salads with the fruit and veggies! If you follow me on instagram then you know that I used a nectarine in one of my lunch salads last Thursday! Well, as I was eating that salad I was thinking of a way to use up the last nectarine. Poof……this is what I came up with! I hope you enjoy this recipe! It has a nice sweetness from the fresh fruit and the same soft, crumbly texture you’d get in regular cornbread! Delicious!

Fit Ingredients

  • 1/2c (66g) cornmeal
  • 1/3c (23g) unflavored protein powder
  • 1tsp baking powder
  • 1 tbs (7g) coconut flour
  • 2tsp stevia (or sweetener of choice)
  • 1/4 tsp salt (optional)
  • 1 egg
  • 1 tsp apricot extract
  • 1/2 tsp butter extract
  • 1/2c coconut milk (or milk of choice)
  • 1/2c (60g) fresh raspberries
  • 80g (about half) nectarine, diced

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  • 3 mini loaf pans
  • non stick spray

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Directions

Preheat your oven to 325 degrees. Spray your loaf pans with non stick spray. In a bowl mix your cornmeal, protein powder, stevia, baking powder and coconut flour. In a second bowl whisk your egg, apricot extract, butter extract and coconut milk together. Combine your wet ingredients into your dry ingredients. Mix. Mix your raspberries into your batter, mashing them up slightly. Fold in your nectarines. Divide the batter evenly among the 3 loaf pans. Bake for ~15 minutes. Remove from the oven and allow to cool in the pans. *They may seem a bit soft in the center but they will set up as they cool.

I ate one topped with some coconut butter and another one warmed up and served alongside some egg whites and topped with greek yogurt for breakfast! It was absolutely delicious! 🙂

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Nutrition: (per 1 out of 3 loaves not including salt)

Calories: 182.9, Protein: 14.3g, Carbs: 22.6g, Fat: 3.6g (2g Saturated), Sodium: 36mg, Fiber: 5g (Net Carbs: 17.6g)

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Comments

  1. Yum! Man I gotta bookmark these bad boys for the future 🙂

Trackbacks

  1. […] just grab and go before the gym or on my way out the door on a crazy day! Like we talked about in yesterday’s post, I have been using up some of the delicious fresh summer fruit that I bought too much of last week […]

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