Recipes

Vegan Healthy Chocolate Blender Muffins (Made with Nuts and Oats!)


I’m a big fan of muffins. And when I’m craving muffins, I also tend to be in a lazy mood. Something about weekend mornings…

But, I also strive to make my diet as high in whole, unprocessed foods as possible.

These muffins solve both of those problems. They’re oil-free and *almost* all whole foods (besides the sugar), are packed with nutrition from nuts & oats, flexible with the type of ingredients you use, and are super easy to make. Literally less than 15 minutes for prep & dishwashing time. You don’t even need a bowl–just a blender or food processor!

Makes one dozen muffins

Ingredients:

  • 3 cups rolled oats*
  • 3/4 cup nuts–I do half walnuts half cashews
  • 6 tbsp maple syrup
  • 6 tbsp vegan white sugar or brown sugar**
  • 1/4 cup cocoa powder
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1.5 tsp baking soda
  • 1 & 3/4 cups water
  • Optional add-ins: chocolate chips, chopped nuts

*If you have oat allergies, you can substitute rye flakes

**If you want to try substituting the sugar out for more syrup to make them more wfpb, I bet it would work great, just use less water!

Directions:

  1. Preheat oven to 350 degrees F.
  2. Add all ingredients (besides the optional add-ins) to a blender or food processor and blend until the oats are in tiny pieces–about the size of breadcrumbs. The batter will be very thin, like pancake batter.
  3. If using add-ins, stir them into the batter.
  4. Distribute batter evenly in a greased 12-cup muffin tin.
  5. Bake for 20 minutes or until an inserted toothpick comes out clean.
  6. Let cool for 5-10 minutes, and enjoy!

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Recipe Showcases

Easter Treat Vegan Recipe Roundup

It’s time for another showcase of recent recipes from fellow WordPress bloggers! I don’t know about you, but to me the most Easter-themed food out there is desserts.

So the theme of this showcase is recipes for vegan treats, especially ones that work well for Easter. But, because I know many of us have limited ingredients right now, I’m including a variety of treats!

This Easter is an especially tough one for most of us having to stay at home, but a silver lining is that leaves us with more time to go all-out on cooking.

Lemon blueberry madeleines by Pies & Tacos

Vegan Blueberry Lemon Madeleines

Flapjack M&M cookies by Nourishing Amy

Lemon cheesecake bars by Vegan Miche

(I don’t usually include my own recipes in these features but I love making Easter dessert recipes 😀 )

Canned peach cake by Hungry and Frozen

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Naturally sweetened chocolate tart by Healthy Goodies by Lucia

Vegan Chocolate tart with blueberries | Healthy Goodies by Lucia Marecak

Rhubarb almond cake by Freistyle

veganer Rhabarber Mandel Kuchen

Healthy chocolate chip cookies by Healthienut

the best healthier chocolate chip cookies

Chocolate shortbread by Megan Louise Home

Carrot cake bliss balls by Vegan Miche

2-ingredient orange chocolate mousse by Clayton’s Cookbook

Lemon chia coconut loaf by Healthienut

lemon coconut chia loaf

Sea salt and caramelized almond brownies by Tassybakes

Matcha cookie dough cups by Healthy Little Vittles

easy vegan dessert recipes

Chocolate coffee donuts by Sugared & Stirred

Decadent chocolate braid by Lucy’s Friendly Foods

No-bake mini chocolate cheesecakes by Upbeet Kitchen

This photo shows one individual vegan chocolate cheesecake on a plate with a bite taken out of it. It's topped with a cherry compote for a punch of tart flavour and colour.

Small batch banana muffins by E2 Bakes Brooklyn

Small Batch Banana Muffins

Do you know of any vegan recipe bloggers who deserve a feature? Comment with a link to them below and I’ll check them out for the next recipe showcase! (You can nominate yourself too!)

I hope you have a very happy, healthy Easter filled with delicious vegan food.

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Recipes

Vegan Cornbread Muffin Recipe [Oil free]


I’ve been quarantining for two weeks now, and I have been eating a *lot* of beans. (Like this chili recipe from a little while back.) For both lunch and dinner. Don’t get me wrong—I’m grateful to have had a supply of beans since the stores have been out, but it’s nice to add some variety sometimes.

Luckily Goode Foods sent me some of their canned corn awhile back, and I already had corn flour on hand, so I made this cornbread to bring some excitement to my daily beans 😛 When I was a kid my favorite cornbread had whole corn in it—it adds such a delicious crunch to it. So to this day I always make it with whole corn kernels! 

The best part about these is they’re super versatile. Not only do I have them alongside chili, but I have them for breakfast with vegan butter + maple syrup, or jam!

Featuring my protein-packed chili recipe

Ingredients:

  • 2 cups corn flour
  • 1 cup all purpose flour
  • 1 tbsp baking powder
  • 2 tbsp nutritional yeast
  • 1 tsp salt
  • 1 flax egg (1 tbsp flax seed & 1 1/2 tbsp water)
  • 1 1/2 cups nondairy milk (I used soymilk)
  • 1 tbsp apple cider vinegar
  • 1/3 cup maple syrup
  • 1 can whole kernel sweet corn, drained

Directions:

  1. Preheat oven to 350 degrees F. Add the flax to the water to make the flax egg, and let it sit.
  2. Mix the milk and the vinegar in a separate, medium-sized bowl and let it sit–it will curdle and turn into a buttermilk substitute!
  3. In a large bowl, stir together the flour, corn flour, baking powder, nutritional yeast, and salt.
  4. Add the flax egg to the buttermilk bowl, along with the maple syrup.
  5. Add the liquid mixture to the dry ingredients bowl along with the can of corn, and stir just until combined.
  6. Spoon mixture evenly into a greased 12-cup muffin tin, and bake for 12-13 minutes or until a toothpick comes out clean.
  7. Allow to cool for 15+ mins before trying to remove them from the tin.
  8. Eat plain, serve with chili, or top them with vegan butter, maple syrup, and/or jam!

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Recipes

The Best Vegan Chocolate Chip Cookie Recipe

Last weekend I got to attend the loveliest holiday cookie party with an awesome group of vegan girls. We had vegan eggnog and peppermint mochas, a cookie contest, a white elephant gift exchange, some of the cutest Christmas decor I’ve ever seen, games, and most importantly, a ton of amazing cookies and holiday treats.

I decided to bring my ol’ faithful cookie recipe: classic chocolate chip cookies. I’ve been making these for years and everywhere I’ve brought them, someone has asked for the recipe–without fail.

So I thought it was finally time I posted it here for you all!

I know a lot of blogs call every recipe “the best ___”, and I haven’t done it before, but I really have heard from a lot of vegans AND omnivores that these are the best chocolate chip cookies they’ve had. 🙂

Ingredients:

  • 2 & 1/4 cup all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 cup vegan butter, melted (I use miyoko’s)
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/3 cup non-dairy milk* (I used soy)
  • 1 tsp vanilla
  • 1 cup semisweet chocolate chips

*If using vegan margarine instead of miyoko’s, use 1/4c milk instead.

Directions:

  1. Preheat oven to 350 degrees.
  2. Add the flour, salt, and baking soda to a large bowl and stir until combined.
  3. After melting the vegan butter in a medium bowl, add the brown and white sugar, non-dairy milk, and vanilla. Stir until combined.
  4. Pour the butter mixture into the flour mixture, and stir until it begins to come together. Add the chocolate chips and stir until just combined.
  5. Drop spoonfuls of dough onto a baking sheet–I usually get about 20 cookies per batch.
  6. Bake for 8-10 minutes or until bottoms and edges turn golden brown.

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Recipes

Easy Pumpkin Drop Biscuits [Whole Wheat, Fat Free]

I’m in denial about fall.

I’m a spring and summer person through and through. I’ve been loving doing my PhD research in my hammock, outside in 90 degree weather, sipping on cold-pressed juice I just made. (Cucumber watermelon has been my go-to lately.)

One acceptable part of fall for me, though, is the pumpkin. And the baking. (Yellow leaves and hot chocolate are nice too, I guess. 😉 )

The other day I got the idea out of the blue to make these biscuits (I guess fall is creeping into my subconscious, despite being in denial), and I’m amazed at how well they turned out given how easy and healthy they are. So in honor of this being the first week of fall, I wanted to share them with you!

They’re fluffy but not dry, and oh so versatile. You can make them sweet by adding more maple syrup or sugar, or pair them a savory dish by leaving the syrup out. My current favorite way of eating them is for breakfast with a chocolate date spread, and I’m excited to try pairing these with black bean chili.

Thankfully, it’s still 85 degrees out so I can pretend it’s summer for a few more weeks. (While sitting in my hammock, eating these biscuits. 😛 )

Makes 8 biscuits.

Ingredients

  • 1 cup whole wheat flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • Dash of salt
  • 1/3 cup nondairy milk (I used soy)
  • 3/4 cup pumpkin puree (unsweetened)
  • 1 tbsp maple syrup (optional, or add more for sweet biscuits)
  • Dash pumpkin pie spice (optional)
  • Chocolate chips (optional)

Directions

  1. Preheat oven to 400 degrees F.
  2. Combine the dry ingredients in a bowl: flour, baking soda, baking powder, salt.
  3. Add in the nondairy milk, pumpkin puree, and add-ins. Stir just until combined.
  4. Use a spoon to drop the batter into 8 even piles on a baking sheet–no need to form them into shapes.
  5. Bake for 10 minutes, or until the bottoms begin to turn golden brown. Best eaten immediately, but they also keep well!

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Recipes

Vegan Zucchini Muffin Recipe + High Protein Option [Low Fat, Whole Wheat]

If you’re a vegetable gardener, then you know about that midsummer avalanche of zucchini & other summer squashes. A time that’s both exciting–because hey, it’s incredible getting so much food from just one squash plant–and overwhelming, because using up all the zucchini gets to be a task.

If you don’t get creative with it, you run a serious risk of getting sick of zucchini.

So I try to keep coming up with new uses and recipes for it. Last year I turned my zucchinis into lasagna, chocolate muffins (I made them every week for months), pesto noodles, kebabs, veggie roasts, and a failed attempt at oven zucchini chips. I still couldn’t use them all up, from ONE plant, even with help from my fiance!

So far this year, I’ve made squash boats, (successful!) zucchini chips, and now these protein muffins. And I have 2 plants this year… time to get serious.

I think these muffins will replace my chocolate zucchini muffin obsession from last year, because they are seriously delicious. Especially considering they’re whole wheat, low fat (in fact, fat free if you leave out the walnuts & chocolate chips), and have both protein powder and vegetables!

Ingredients:

  • 1 tbsp ground flaxseed
  • 1 cup brown sugar
  • 1/3 cup nondairy milk (I used soy)
  • 1/4 cup applesauce (or try pumpkin puree)
  • 1 cup grated zucchini
  • 1 and 1/4 cup whole wheat flour
  • 1/4 cup plain hemp protein powder*
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup vegan semisweet chocolate chips (optional)
  • 1/2 cup walnut pieces (optional)

* If you don’t want the protein, just use 1/4c whole wheat flour instead. Or on the flip side, you can try replacing some of the flour with more protein powder! You can experiment with other protein powders too, but I find plain unsweetened hemp to be the most flour-like and I can’t even taste it in the muffins.

Directions:

  • Preheat oven to 350 F, and grease a standard dozen muffin pan.
  • Combine flaxseed, sugar, milk, and applesauce in a bowl. Set aside while you grate the zucchini.
  • Add the zucchini to the bowl with the wet ingredients, then add flour, then the rest of the ingredients.
  • Stir until just combined, and pour evenly into the muffin cups.
  • Bake for 15-20 minutes, or until a toothpick comes out clean. (Note, you’re only looking for batter on the toothpick–if you hit a chocolate chip, it’ll never be clean!)

Recipe inspired by Nora Cooks’ zucchini bread!

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Recipe Showcases

July Healthy Vegan Recipe Roundup

One of the biggest obstacles to being able to eat healthier and lose weight is figuring out what food to make! There are so many amazing recipes out there, so I thought I’d start sharing some recipes by others (in addition to my own) to give you some extra food inspo here and there.

Plus, I want to spread some love for the vegan recipe blogger community, so I’m going to start doing occasional showcases of amazing looking recipes that I’ve stumbled across from other blogs–specifically, fellow smaller WordPress bloggers!

Here are July’s 15 picks, hot off the presses (or cold, depending on the recipe 😉 ):

1. Crispy Baked Tofu Bites by What Luce Eats

2. Lemon Blueberry Oat Bites by Love & Grub

3. Instant Pot Thai Red Curry Lentils by The Earthly Edit

Two white bowls filled with white rice and thai curry lentils garnished with lime wedges and cilantro sprigs.

4. Summer Veggie and Hummus Sandwich by GoDaily

5. Sweet Potato Black Bean Tostadas by Chrissy Goes Hippy

6. Berry Banana Baked Oatmeal by Daisy Beet

7. Roasted Red Pepper and Tomato Spread by My Dear Kitchen in Helsinki

8. Baked Thai-style Sweet and Sour Cauliflower Bites by Healthienut

9. Ultra Creamy Chocolate Chia Pudding by Upbeet Kitchen

10. Satay Sesame Noodles by Wild Magazine

11. Raw Strawberry Chia Jam by UpBeet Kitchen

A head-on shot of no-cook strawberry chia jam surrounded by chia seeds, strawberries, and maple syrup.

12. Vegan Eggplant Bacon by Robert Morgan

13. Carrot Ginger Soup by Crunch Crunch Away

14. Tomato Pasta by Hello Scarlett Blog

15. Corn Gazpacho by Lisa’s Vegan Project

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Recipes

Recipe: Chocolate Chip Sweet Potato Muffins (Vegan and Low Cal)

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Hello friends! Sorry about yet another hiatus. Sometimes life just gets a bit crazy: between classes and research internships and my boyfriend visiting during his spring break, I just haven’t had much computer time. But I think that can finally change during the last 6 weeks of the semester and through the summer! 🙂 Despite the blogging break, I have been uploading daily to my instagram, so feel free to keep up with my food/fitness adventures over there! (Linked in sidebar)

And now, one of my goals for this blog is recipe sharing: I have another dedicated recipe blog I post on, but I thought I’d share the more fitness-friendly ones here in case they’re useful to anyone. I’ll also post about my current fitness routine and goals soon, since I’ve been making a lot of progress in the last few weeks!

So to kick things off, I wanted to share one of my favorite new recipes, from last week: chocolate chip sweet potato muffins. They’re a tad addictive, and my omni friends were shocked that they were vegan (always my test of good vegan food). They were even more surprised when I told them they’re incredibly low cal, too! They’re my new favorite snack when I’m out and about: I’ve been bringing them to class straight from the freezer and they’re perfectly moist and thawed an hour later.

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Makes one dozen small muffins

Ingredients

  • 1 cup oat flour
  • 1/2 cup spelt flour (for gluten free, try buckwheat flour)
  • 1/2 banana
  • 250g sweet potato, baked
  • 1 cup non dairy milk (I used unsweetened soymilk)
  • 1 tsp vanilla
  • 2 tbsp maple syrup
  • 1 tbsp splenda, or sweetener of choice
  • 1/2 cup semisweet chocolate chips
  • 1 tsp baking soda
  • 1 -1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg

Directions

Ingredient prep: Use pre-baked sweet potato, or bake your own in the oven at 375 degrees F for around 45 minutes, or until soft. If you don’t have oat flour, make your own by grinding 1 cup of oats in a food processor–I like mine slightly course. Remove from food processor to a bowl, and set aside.

1. Combine baked sweet potato with banana, soymilk, and vanilla, and blend until smooth. Add maple syrup and sweetener, and set aside.

2. Combine the flours, baking soda and powder, salt, and spices in a medium sized bowl. Stir in chocolate chips, then add in wet ingredients and stir. If the batter is too dry, add non dairy milk until it’s at muffin-batter consistency.

3. Spoon batter into a standard sized muffin pan–it should fill one dozen cups about 2/3 full.

4. Bake at 400 degrees F for 15 minutes, or until a toothpick comes out dry. Allow to cool in pan for 15 minutes, then remove muffins to a cooling rack.

Nutrition info:

  • Calories per muffin: 90
  • Carbs: 16.5g (2g fiber)| Protein: 2.5g | Fat: 1.8g
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One with cashew butter, the other with coconut butter–both are delicious!

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Enjoy!

(This is cross-posted from my recipe only blog)