Apple & Oat Muffins
Want a pregnancy recipe that’ll give you an energy boost packed with prenatal vitamins?! Try these apple oat muffins for a tasty addition for your pregnancy diet
This recipe comes courtesy of ‘Food for Fitness’ and is a useful snack to keep on standby as part of your healthy pregnancy diet. The oats provide slow release energy thanks to their soluble fibre content, making them a perfect pre-exercise snack, or take one to work for a mid-morning energy boost!
175g (6oz) self-raising flour
125g (4oz) oats
125g (4oz) light brown sugar
½ tsp salt
1tsp baking powder
4 tbsp rapeseed oil
1 tsp vanilla extract
1 large egg
250 ml (9fl oz) milk or buttermilk
125g (4oz) grated apple
- Heat the oven to 190C
- Line a muffin tin with paper cases (this recipe makes 12 muffins).
- Mix together the flour, oats, sugar, baking powder and salt in a large bowl.
- Combine the oil, vanilla, egg and milk in a separate bowl or jug and stir into the dry ingredients. Fold in the grated apple.
- Spoon the mixture into the muffin cases.
- Bake for approximately 20 minutes until firm to the touch and light brown in colour.
Try adding a generous handful of sultanas to the dry ingredients. These are even more delicious served warm.Sophie Wishart
FittaMamma Energy Balls
Need a healthy pregnancy snack to fit in with your healthy diet? Try our energy balls, packed with nuts and fruit -perfect for a pregnancy workout boost!
These little balls of deliciousness are a great energy boost, ideal before your pregnancy workout and great for refuelling after exercise. The coconut oil is easily processed into energy and is good for blood cholesterol; the walnuts are full of Omega-3, crucial for your baby’s brain development and the dates are packed with essential minerals, fibre and natural energy boosting sugars. A transportable snack that makes a useful addition to your fit pregnancy diet!
1 cup of walnuts
½ cup of desiccated unsweetened coconut
1 cup of soft pitted dates
1 tablespoon of coconut oil
1 dessertspoon of agave syrup
½ teaspoon of sea salt
½ teaspoon of vanilla extract
Additional tablespoon of desiccated coconut or cocoa powder for dusting
- Process the walnuts and coconut in a food processor until finely ground. Add all the other ingredients and process until thoroughly mixed into a thick paste.
- Scoop out heaped teaspoonfuls of paste and roll between your hands to form walnut sized balls. Roll half the balls in desiccated coconut and half the balls in cocoa powder.
- Place on a baking sheet lined with baking parchment and chill in the fridge before serving.
- Store a jar of balls in the fridge and as eat as required!
Use mixed broken nuts instead of walnuts.
Give an energy gift! A pretty jar or a small box filled with FittaMamma Energy Balls is a healthy pregnancy substitute for chocolates!Sophie Wishart
Wholemeal Ginger Muffins
Looking for a convenient energy boosting snack for your pregnancy diet? Try this wholemeal ginger muffin recipe; simple, yummy and great for nausea!
Oooh we love this ginger muffin recipe, naughty but nice and ever so easy! The ginger is soothing on your stomach if you’re suffering from pregnancy nausea and the coconut oil is a healthy alternative to butter. Some studies suggest that coconut oil can help with heartburn during pregnancy too!
255g wholemeal flour
1.5 tsp baking powder
0.5 tsp bicarbonate of soda
1 tsp cinnamon
1.5 tsp ground ginger
0.25 tsp ground nutmeg
115g brown sugar
3 tablespoons of black treacle
170 mls milk
85g coconut oil
handful of sultanas
handful of raisins
3 pieces stem ginger chopped
- Pre-heat your oven to 180F
- Mix all the dry ingredients together.
- Mix the fruit and stem ginger together.
- Beat together the sugar and eggs, then add the treacle, coconut oil and milk, mixing well. Add this to the dry ingredients and stir in the fruit and stem ginger.
- Make sure the mixture is thoroughly mixed and divide between your muffin cases. Bake for 15-20 minutes until firm and golden.
Recipe supplied by inspirational FittaMamma Melanie Grant who discovered these delicious muffins when she was suffering from pregnancy nausea!Sophie Wishart
Chia & Mango Pudding
Want a dessert to fit your healthy pregnancy diet? Try this mango & coconut chia recipe; it’s a simple and delicious addition for your healthy pregnancy!
Wow, we’ve really been won over by chia seeds! The seeds absorb up to ten times their weight when you add them to liquid and are surprisingly satisfying – they are a fantastic addition to your healthy pregnancy diet! Packed with omega-3 and protein, just two tablespoons of chia seeds will give you around 15% of the protein needs for pregnant women, along with essential calcium, iron and vitamin A.
This has to be the easiest dessert for pregnant women we’ve ever made – it looks good and tastes even better! The rest of the family will love it too – even picky toddlers.
1/4 cup chia seeds
1 cup of coconut milk
A few drops of vanilla essence
4 tablespoons of mango puree
- Simply combine the chia seeds, coconut milk and vanilla essence, stir and pop into the fridge. After about 30 minutes give the mixture a stir and transfer to four individual bowls.
- Spoon over the mango puree.
What could be easier?
This works well for breakfast too!Sophie Wishart
Healthy Chocolate Black Bean Brownie
Chocolate brownie made with black beans!
Chocolate cravings but don’t want to ruin your healthy pregnancy diet?! You NEED TO try these delicious brownies made with black beans… the perfect sweet treat!
425g can of black beans drained and thoroughly rinsed
2 tbsp cocoa powder
½ cup of quick cook oats
½ cup of chopped dates
½ cup of honey (or use maple syrup)
¼ cup coconut oil
1/2 tsp of baking powder
½ cup of dark chocolate chips or roughly chopped chocolate
Pecan nuts to decorate
- Preheat oven to 350F – 180C
- Grease a 7” square baking tin with a little coconut oil.
- Combine all the ingredients except the chocolate chips and the pecan nuts in a food processor until they are well-blended and completely smooth.
- Stir in the chocolate chips or chopped chocolate.
- Pour the mixture into your prepared baking tin and spread evenly.
- Arrange the pecan nuts over the top.
- Cook in the oven for 15-18 mins until firm (adjust the cooking time if you prefer your brownies a bit squidgy). Leave to cool in the tin before cutting and serving.
These make a great dessert served warm with frozen yogurt or a dollop of mascarpone cheese.Sophie Wishart
Healthy Carrot & Nut Cake
A cake recipe that is packed with nutrients and is good for your healthy pregnancy diet. This amazing gluten and dairy free carrot and nut cake is too good to resist!
We’re always searching for the perfect carrot cake recipe. Moist, packed with healthy nutrients for your pregnancy diet and not too sweet. A cake that will give our gorgeous FittaMammas a post pregnancy workout energy boost (or an afternoon treat) with no added sugar. We love this one – it’s a delicious, healthier option for guilt-free inclusion in your pregnancy diet AND it’s easy!
2 tablespoon of coconut oil, melted
250g of ground almonds
100g walnuts chopped
50g other chopped nuts (we used a mix of Brazil nuts, pecans and hazelnuts)
2 large carrots coarsely grated
1 tsp baking powder
1 ½ tsps of ground cinnamon
¾ tsp freshly grated nutmeg
3 ½ tablespoons runny honey
For the icing
200g of cream cheese
2 ½ tablespoons honey
Grated rind of one small orange
Juice of half the orange
- Preheat the oven to 180C. Line a 30cm square baking tin and grease with a little coconut oil.
- Thoroughly mix the ground almonds, baking powder and spices.
- In a large bowl, beat the eggs with the honey and coconut oil until well mixed and frothy.
- Stir in the grated carrots, nuts and raisins then add the dry ingredients. Mix well.
- Pour the batter into the prepared baking tin, smooth out the top and pop it in the oven for 30-35 minutes. Test the cake with a skewer to make sure it’s cooked through – it should be golden brown and springy to the touch.
- To make the icing simply place all the ingredients in a bowl and mix thoroughly.
- When the cake has cooled, spread the icing generously over the top and decorate with a few extra walnuts.
Nuts are beneficial to include in your pregnancy diet – read why here!Sophie Wishart
Healthy Chocolate & Banana cake
Delicious sugar-free chocolate and banana cake for when you’re craving a sweet treat! Super easy and make and perfect for the whole family.
A delicious healthy pregnancy treat – this cake gets its sweetness from the bananas and a modest amount of honey.
3 ripe bananas, mashed
1/2 cup natural Greek yogurt
1/3 cup honey
1 tsp vanilla essence
2 tbsp crunchy peanut butter
1 egg, lightly beaten
1 ½ cups self-raising flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 cup good quality dark chocolate roughly chopped
Chocolate chips for sprinkling on top (optional)
Small amount of coconut oil for greasing the baking tin
- Preheat the oven to 350º F / 180 ºC
- Use the coconut oil to grease the baking tin
- Combine the bananas, Greek yogurt, honey, vanilla, and peanut butter in a food processor (or use a large bowl and a hand blender). Blend until smooth, 1-2 minutes.
- Add the egg and mix well
- Sieve together the flour, cocoa powder, and baking soda and fold into the mixture
- Add the grated chocolate and mix well.
- Pour the cake into the prepared tin. Sprinkle addition chocolate chips on top of the cake.
- Bake for 25-30 minutes and test with a skewer. It should come out clean (although we actually like this one slightly gooey in the centre!)
Cool and eat or serve warm with an extra dollop of Greek yogurt.Sophie Wishart
Healthy Chocolate Brownies
A little chocolatey indulgence without compromising your pregnancy diet… The secret ingredients give a great healthy energy boost and protein kick!
We tested this recipe on many willing recipients and nobody guessed the secret, oh-so-virtuous ingredient – lentils!!!! Include lentils in your pregnancy diet and you’re adding in extra fibre, added protein and a good source of iron.
These chocolate treats are delicious and full of unexpected nutrition for pregnant women – eat them after your pregnancy exercise session for a quick boost of energy (or just because they taste good!)
300g of cooked green or black lentils
175g peanut butter
125g dried dates
100g of good quality dark chocolate, grated
1⁄2 ripe banana, mashed
1⁄2 teaspoon baking soda
1 tablespoon honey
1/2 cup frozen raspberries
Small amount of coconut oil to grease the baking tin
- Preheat oven to 350F / 180C
- Lightly grease an 8” square baking tin with the coconut oil
- Roughly chop the dates, put them in a bowl and add boiling water so they are just covered
- Use a blender or food processor to puree the lentils
- Add the soaked dates, peanut butter, mashed banana and pulse until well mixed
- If the mixture looks too stiff, add the water from the dates until you have a nice, soft consistency
- Tip in the grated chocolate, honey and baking soda and mix well
- Pour the mixture into the baking tin
- Chop the frozen raspberries slightly and sprinkle on top
- Bake in oven for 30 minutes. Check – it should be slightly gooey in the middle
Cool, slice and eat.Sophie Wishart