Gluten Free, Dairy Free, Grain Free, Paleo, Refined Sugar Free, Soy Free, Vegetarian

INGREDIENTS:

2 Very Ripe Large Bananas

1 cup Creamy Peanut Butter (the kind with just peanuts in the ingredient list)

2 large eggs

1/4 cup 100% Maple Syrup

2 Tbsp Honey (can substituted for Maple syrup)

1/2 tsp baking soda

1 Tbsp Vanilla Bean Paste or Extract

1 cup Semi Sweet or Dark Chocolate Morsels

Food processor

DIRECTIONS:

Heat oven to 400°F. Grease a standard muffin tin with cooking spray and set aside.

Add first 7 ingredients to your food processor and purée until smooth and creamy. Fold in the chocolate scraping down the sides to ensure that it’s fully incorporated.

Using a cookie scoop distribute the batter evenly among the muffin cups. Add a few more chocolate chips on top. Bake at 12-15 min or until a tester comes out slightly a lean. I like to under bake them just a tad bit because they continue baking in the tin due to all the residual heat. Allow the muffins to cook for 10 min then transfer onto a cooking rack. They’re delicious when warm with all that oozing, yummy chocolate. Enjoy!

Serving size is 1 muffin.

Originally adapted from Chef Savvy.

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Rating: 5.0/5 (1 vote cast)

INGREDIENTS:

2 Cups Kodiak Cakes Power Protein Flapjack & Waffle mix

1 Can Organic Pumpkin Puree

1 Egg

1 tsp Vanilla Bean Paste or Extract

1 tsp baking soda

1-1/4 tsp Pumpkin Pie Spice

1/4 cup maple syrup or honey

1/4 cup coconut oil, melted

1/2 cup Mini Semi-Sweet Chocolate Chips

DIRECTIONS;

Heat oven to 350F.

In a mixing bowl, whisk together the kodiak cakes flour, baking soda and pumpkin pie pie. Add pumpkin, egg, vanilla, and maple syrup. Mix to combine. Stir in the oil until incorporated well. Stir in chocolate chips. Scoop evenly among muffin tins that have been sprayed well with baking spray.

Bake for 20-22 min or until tester comes out clean. Enjoy!

Original recipe was adapted from Boys Ahoy.
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Rating: 5.0/5 (1 vote cast)

These delicious & most importantly nutritious muffins are dairy free, soy free, and vegan. Made with zucchini, whole grains, healthy fats, and unrefined sugar.

INGREDIENTS:

1 -½ cups grated fresh zucchini a box grater works well, no need to peel (about 2 small-medium)

1 -¾ cups white whole wheat flour

1 -½ tsp baking powder

½ tsp salt

1 tsp cinnamon

1 cup Trader Joe’s Plain Cashew Cultured Beverage (vegan buttermilk)

1/3 cup honey or pure maple syrup

1 flax egg or 1 Large egg

1 tsp vanilla extract or vanilla bean paste

4 Tbsp Coconut oil, melted and cooled slightly

½ cup Vegan Chocolate Chips + more for sprinkling on top (I use Enjoy Life Brand)

Cooking spray (I used Trader Joe’s Coconut Oil)

DIRECTIONS:

Heat oven to 400°F. Line muffin tin with liners and spray lightly with cooking spray. Set aside.

Place grated zucchini in a clean kitchen towel and squeeze out excess liquid over a bowl or the sink. Set aside.

In a large bowl, whisk together flour, baking powder, salt and cinnamon.

In a medium bowl or liquid measuring cup, whisk together buttermilk, honey (or maple syrup), flax egg, zucchini, vanilla and coconut oil.

Pour the wet ingredients into the dry and mix gently with a rubber spatula until combined. Gently fold in chocolate chips.

Scoop the batter into the prepared muffin tin, and top each muffin with a few extra chocolate chips.

Bake at 400 degrees for 5 minutes and then reduce oven temperature to 350. Continue baking for 15-20 minutes, until a tester inserted into the center of a muffin comes out clean. Cool muffins in the pan for 5 minutes before removing to a wire rack.

Enjoy! Don’t forget to rate, tag and leave feedback when you try my recipe! Xoxo

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Rating: 5.0/5 (1 vote cast)

Vegan Blueberry Muffins

September 5th, 2019 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

INGREDIENTS:

1 Cup + 1 Tbsp Unsweetened Vanilla Ripple Milk

1 tsp Apple Cider Vinegar (I used Trader Joe’s unfiltered organic)

3/4 maple syrup

1 tsp vanilla extract

1/3 cup avocado oil

2 Cups White Whole Wheat Flour

1/4 tsp salt (I use sea salt by Trader Joe’s)

2 tsp Baking Powder (aluminum free)

1 Tbsp Corn Starch (I use Rapunzel Organic)

1-1/2 cups fresh blueberries (I used organic)

DIRECTIONS:

Heat oven to 400°F. Line 1.5 muffin pans with liners and grease with cooking spray. I use organic coconut oil (2 sprays in each liner). In a small bowl, mix together the milk with the vinegar and let thicken (you’re creating a vegan buttermilk). In the meantime, in a medium bowl mix together all the dry ingredients except the blueberries. In the buttermilk mixture, add the rest of the wet ingredients and whisk until combined well. Pour it into the flour mixture and stir until incorporated. DO NOT OVER-MIX. Fold in the blueberries gently. Use a 2oz. Cookie scoop or 1/4 cup to measure out the batter into the liners. Top with 3 blueberries and bake for 20-22 min until golden.

Let cool in the pan for 5 min then transfer to cooling rack.

To Store: They store well sealed tight in a ziploc bag on the counter for 3 days. In the fridge, for up to a week and in the freezer for 3 months.

*recipe was originally adapted fromNora cooks.

Yields: 17 Muffins

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Rating: 5.0/5 (1 vote cast)

Banana Chocolate Chip Muffins

December 27th, 2017 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

Yields: 12 muffins

Serving size: 1 muffin

INGREDIENTS:

4 over-ripe bananas

1/3 cup melted coconut oil or unsalted butter

1/2 cup sugar

1 egg

1 tsp vanilla extract

1 tsp baking soda

Pinch of salt

1 cup white whole wheat flour

1/2 cup Unbleached all purpose flour

1/2 cup semi sweet chocolate chips (plus more for the top)

1/2 cup dark chocolate chunks

DIRECTIONS:

Preheat oven to 350F.

Grease your muffin liners with a quick spray of cooking oil. (Tip: I’ve used liners without this technique before but because the muffins are so moist half of the muffin tends to just stick to the liner and make a mess).

Peel your bananas and throw them in a big bowl with the melted oil and smash it all together with a fork or use a food processor. Keep blending until there’s no big chunks of banana left and the mixture is creamy and smooth.

Add the sugar, egg and vanilla and mix just until combined. Add salt and baking soda and stir. Pour in flour and mix. The mix doesn’t have to be perfectly blended,  just try and get rid of all the flecks of flour. Dump in chocolate chips mix them around a bit so every bite has some chocolatey goodness.

Divide into muffin tins using a quarter cup ice cream scoop. Bake until cake tester or toothpick comes out clean. Usually 18-20 min.

** original recipe has been adapted from How to be lovely.
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Rating: 5.0/5 (3 votes cast)


INGREDIENTS:
2 Cups White Whole Wheat Flour + 1 Tbsp for coating blueberries
Zest of 1 lemon
3 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup unsweetened applesauce
1 tsp Vanilla extract
1 cup yogurt (any fat% will do except fat free) or sour cream
2-1/4 cups fresh blueberries

CRUMB TOPPING (optional):
1 cup white whole wheat flour
2/3 cup evaporated cane sugar
1/4 cup coconut oil melted
1 tsp cinnamon

DIRECTIONS:

1. Heat oven to 400F.
2 To make the crumb topping, in a small bowl mix melted butter, flour, granulated sugar and cinnamon with a fork and set aside.
3 For the muffins, in a large bowl whisk together 2 cups flour, baking powder, salt and set aside.
4 In another bowl whisk together eggs and sugar until combined. Add in applesauce,yogurt or sour cream and vanilla and mix until combined. Then add wet ingredients to the dry and mix just until combined. Do not over mix or Muffins will come out tough.
5 In a small bowl add 1½ cup blueberries and toss with 1 tablespoons flour and gently fold into the batter. Fill each muffin tin about ⅔ full. Scatter the remaining blueberries on the top of the muffins, then top with generous portions of the crumb topping.
6 Bake 18-20 minutes until muffins are lightly browned and a toothpick comes out clean.

Makes about 16 muffins

With crumb topping:


Without crumb topping:

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Rating: 5.0/5 (2 votes cast)

INGREDIENTS:

1 cup Organic Low Fat Plain Yogurt

½ cup Organic 1% Milk

½ cup Organic Old Fashioned Rolled Oats

½ tsp vanilla extract

1 large Organic egg, beaten

1 large Organic banana, mashed

1- ¼ cups White Whole Wheat flour

¼ cup unpacked brown sugar

2 tsp  baking powder

½ tsp baking soda

1/4 tsp table salt

½ cup dark mini chocolate chips, divided

DIRECTIONS:

Preheat oven to 375ºF and coat 36 mini muffin pan with cooking spray (use three 12 mini muffin pans).

In a large mixing bowl, combine yogurt, milk, oats, vanilla extract and egg. Set aside 5 minutes for oats to soften and then stir in banana.
In a separate bowl, stir together flour, brown sugar, baking powder, baking soda and salt. Stir flour mixture into yogurt mixture to moisten ingredients (do not beat – the dough will be very thick). Save 1 tablespoon of chocolate chips for muffin tops, and stir in the rest.
Spoon batter by heaping tablespoons or use a small cookie scoop (1 oz)  into prepared muffin pans; sprinkle each with a few reserved chocolate chips. Bake until golden brown and a tester inserted in center of a muffin comes out clean (about 15 minutes).

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Rating: 5.0/5 (2 votes cast)

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These are the yummiest Banana muffins ever!!!! They do not require any dairy or fat and are a perfect chocolate lover’s snack-GUILT FREE!!! My husband can consume 3 of these in one sitting without thinking twice if im not looking…hahahaha! 😛

INGREDIENTS:
3 large very ripe bananas
2/3 cups cane or coconut sugar
1 large egg
1/3 cup unsweetened applesauce
1/2 cup white whole wheat flour
1/2 cup unbleached all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cups semi-sweet chocolate chips

DIRECTIONS:
Preheat the oven to 375F degrees. Line a muffin tin with baking cups. Set aside.
*Be sure to sift your dry ingredients together to avoid pockets of cocoa powder lumps.

In a large bowl mash the bananas well with no big lumps. Stir in the sugar, egg, and applesauce.
Sift the flour, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Lightly mix to combine. Fold in chocolate chips. The batter will be a little chunky. Do not over mix.
Fill the batter into 9 muffin cups (fill them all the way to the top, mine didn’t rise much). Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for a few minutes, then transfer to a wire rack to cool completely. Enjoy with a cold glass of fat free milk or unsweetened almond milk.
9 Servings

Amount Per Serving

Calories 220.3

Total Fat 5.6 g

Saturated Fat 3.3 g

Polyunsaturated Fat 0.2 g

Monounsaturated Fat 0.5 g

Cholesterol 24.0 mg

Sodium 274.0 mg

Potassium 216.6 mg

Total Carbohydrate 44.3 g

Dietary Fiber 4.5 g

Sugars 26.0 g

Protein 3.7 g

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Rating: 4.3/5 (3 votes cast)