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100% VEGAN/GLUTEN-FREE MUFFINS -

PLAIN, CHOCOLATE CHIP, DOUBLE CHOCOLATE VARIETY

.. animal cruelty free and carb friendly

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Ingredients (per 1/2 dozen):

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  • 1 ripe banana

  • ½ cup organic smooth peanut butter

  • 1 tbsp egg alternative

  • 4 tbsp raw honey

  • ½ tbsp plant butter-alternative

  • ¼ tsp vanilla extract

  • cashew milk - unsweetened vanilla

  • ½ tsp baking soda

  • ½ tsp baking powder

  • ¼ cup vegan chocolate chips (optional)

  • ¼ tsp Ghirardelli unsweetened cocoa power (optional)

Cooking tips:

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Mix banana in blender/food processor with 1 egg alternative and a splash of cashew milk. Pour mixture into bowl and add peanut butter, butter alternative, honey, vanilla extrat and baking powder/soda. Mixture is now ready to be portioned into line baking tray. Add chocolate chips/and or cocoa powder as desired. I recommend making a mixed batch! Divide mixture by 3 and add chocolate chips and cocoa powder, respectivey!

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Bake @ 350 degrees for about 22 mins; let cool for 10mins.

CHOCOLATE PEANUT BUTTER MUFFINS

.. the perfect mid-day "something sweet"..

Ingredients (per dozen):

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  • 1 cup creamy, reduced-fat peanut butter

  • 2 ripe bananas

  • 2 eggs

  • ½ cup Ghirardelli unsweetened cocoa power

  • 4 tbsp raw honey

  • 1 cup unsweetened chocolate chips

  • ½ tsp baking soda

  • ¼ tsp baking powder

  • 1 pinch of kosher salt

Cooking tips:

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Combine the eggs, PB, honey and bananas - Mix on medium until smooth. 

Add the baking soda/powder and cocoa powder – Mix on low for +/- 20-30 seconds.  Add the chocolate chips & mix again. 

Portion into lined cupcake trays + top with additional chips as desired.

Bake @ 350 degrees for about 22 mins; let cool for 10mins.

BLUEBERRY BANANA NUT PUDDING MUFFINS

.. the perfect on-the-go breakfast..

Ingredients (per dozen):

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  • ½ cup chunky, reduced-fat peanut butter

  • 2 ripe bananas

  • 2 eggs

  • 1 tbsp raw honey

  • ½ cup old-fashioned oats

  • ¼ cup blueberry Greek yogurt

  • ¼ cup unsweetened chocolate chips

  • ½ tsp baking soda

  • ½ tsp baking powder

Cooking tips:

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Combine the eggs, PB, honey and bananas - Mix on medium until smooth. 

Add the baking soda and baking powder – Mix on low for +/- 20-30 secs. 

Add the oats and chocolate chips & mix again. 

Portion into lined cupcake trays + top with additional chips as desired.

Bake @ 350 degrees for about 22 mins; let cool for 10mins.

BANANA OAT POUND CAKE

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Ingredients (per 6"x4" pan):​

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  • 1 ripe banana

  • 1 Neat egg alternative

  • 4 tbsp powdered peanut butter 

  • 2 tbsp raw honey

  • 2 tbsp old-fashioned oats

  • ¼ cup vegan chocolate chips

  • 1 tsp baking soda

  • 1 tsp baking powder

  • splash cashew milk

  • 1 tsp plant-based butter

Cooking tips:

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Add oats, cashew milk to blender. Blend. Add banana and Neat egg and blend again. Pour contents into mixing bowl. Add vanilla extract, honey, baking powder/soda and mix. Add chocolate chips and mix again.

Add contents to mini 6" x 4" loaf pan pre-sprayed with coconut oil.

Bake @ 375 degrees for about 30 mins; let cool for 20mins.

FLOURLESS CHOCOLATE CAKE

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Ingredients (8"x8" pan):​

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  • 2 extra ripe bananas

  • 1 egg

  • 3 scoops powdered peanut butter

  • 1 scoop vanilla plant protein powder

  • 2 tbsp raw honey

  • 1/8 cup old-fashioned oats

  • 1/4 cup chocolate chips

  • 1 tsp baking soda

  • 1 tsp baking powder

  • splash cashew milk

  • 2 tsp unsweetened cocoa powder (Ghirardelli used)

Cooking tips:

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Add bananas, oats, cashew milk to blender. Pour contents into mixing bowl. Add pb and protein powder, honey, egg, baking powder/soda and mix.

Add cocoa powder and chocolate chips and mix again.

Add contents to an 8"x8" square pan pre-sprayed with coconut oil.

Bake @ 350 degrees for about 25 mins; let cool for 20mins.

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