Whole Wheat Mango Muffins

Happy First Day of Summer! What better way to celebrate than with these delicious whole wheat mango muffins! I love how mangoes are back in season. They are one of my top 3 favorite fruits. These muffins are super fluffy, made with wholesome ingredients, perfectly sweet, and filled with juicy mangoes. Basically, it’s a bakery style muffin, except for healthier, vegan, whole grain, and sweetened with unrefined sugar that won’t make your sugar spike. These muffins are perfect for breakfast, as a snack, or even dessert. They are also very freezer friendly, which is a must in my house! I love that I can always have muffins on hand in my freezer. When you want one, just pop it in the microwave for 30 to 45 seconds. Enjoy!

Whole Wheat Mango Muffins
Makes about 12 muffins

2 cups whole wheat pastry flour (or 1/2 whole wheat and 1/2 all-purpose)
1 tsp baking soda
1 tsp ground cinnamon
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
2/3 cup coconut sugar (or any granulated sugar)
1 tsp vanilla extract
1 cup plain almond milk + 1 Tbsp vinegar (vegan buttermilk)
1/3 cup coconut oil, melted 
1 heaping cup diced mangoes 

Preheat oven to 350 degrees F. Line a muffin pan or spray with oil.

In a medium bowl, make flax egg by combining the ground flaxseed with water. Mix and set aside for 5 minutes to thicken.

In a liquid measuring cup or bowl, combine almond milk (or any non-dairy milk) with vinegar. Set aside for 5 minutes. This is your vegan buttermilk!

In a large bowl, combine the flour, baking soda, and cinnamon. Mix until well combined.

In the bowl with the flax egg, add the coconut sugar and vanilla extract. Whisk until it is well combined. Then add the buttermilk mixture and melted coconut oil. Whisk again until combined.

Add wet ingredients to the dry. Mix with a spatula until just combined. Careful not to overmix! Fold in the mangoes.

Fill each muffin mold until almost full. This will ensure big, fluffy muffins. Bake for 18-20 minutes until golden and when a toothpick comes out clean. Allow the muffins to cool in the pan for 5 minutes. Then transfer the muffins to a cooling rack to cool completely.

Enjoy!

Chocolate Donuts with Chocolate Ganache Glaze (vegan, gf)

It’s National Donut Day and you better bet I’m celebrating with these delicious chocolate ganache glazed chocolate donuts! You may know that I have a small obsession with donuts and they are one of my top favorite treats. Donuts are my weakness and I’m always in the mood for them. I have a friend that sends me a dozen donuts EVERY year for Valentine’s Day. She knows the way to my heart…and tummy! Anyways, these chocolate donuts are healthier than your average store-bought donut. They are gluten-free and made with oat and almond flours. They are also refined sugar free. The chocolate ganache glaze makes these donuts so decadent, you won’t even be able to tell that these donuts are healthier. They are packed with protein, fiber, healthy fats, and antioxidants from the cacao powder. You can have them for breakfast, as a snack, or a yummy dessert. Now go treat yourself a donut and celebrate this awesome holiday!

Chocolate Donuts with Chocolate Ganache Glaze (vegan, gf) 
Makes 12 donuts 

1 cup oat flour
1 cup blanched almond flour 
2/3 cup cacao powder 
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt 
1 cup unsweetened almond milk (or any non-dairy milk) 
1/4 cup coconut oil, melted
1/4 cup coconut sugar (you can use brown or cane sugar too)
1/4 cup pure maple syrup
1 tsp vanilla extract 

Chocolate Ganache Glaze 
3/4 cup dairy-free chocolate chips 
1/2 Tbsp coconut oil

Preheat oven to 350 degrees F. Generously spray your two donut pans with oil and set aside.

In a large bowl, combine the oat flour, almond flour, cacao powder, baking powder, baking soda, and salt. Whisk until well combined and set aside.

In a medium bowl, combine the almond milk (make sure it’s room temperature or slightly warm so the coconut oil doesn’t harden), melted coconut oil, coconut sugar, maple syrup, and vanilla extract. Whisk until well combined.

Add wet ingredients to the large bowl of dry ingredients. Whisk until smooth and combined.

Spoon batter into each donut mold until almost full (they don’t rise a ton). Carefully shake the pan to distribute the batter evenly.

Bake for 18-25 minutes or until a toothpick comes out mostly clean and the tops are firm to the touch.

Place donut pans on a cooling rack and cool for 15 minutes in the pan. Then carefully remove donuts and place on the cooling rack to cool completely.

Make the chocolate ganache glaze by putting the chocolate chips and coconut oil in a bowl. Microwave in 30 second increments, stirring after each increment. Only microwave until melted, careful not to burn the chocolate.

Carefully dip each donut into the ganache, with the smooth baked surface (the side that was touching the pans) covered in the ganache glaze. Be extra careful because the donuts are tender and you don’t want to break them. You can also spoon the glaze onto the donuts. Put donut back onto the cooling rack and finish glazing all the donuts. Enjoy!

Store in an airtight container on the counter for 3 days.

Muesli Chocolate Chunk Anytime Cookies

These muesli chocolate chunk breakfast cookies maybe one of my favorite healthy oat cookies. I love using the brand Seven Sundays‘ muesli to make these cookies because their ingredients are simple and clean. The muesli adds the perfect crunch to these cookies that make them such a good texture. For those of you who aren’t too familiar with muesli, it is basically just a mixture of oats, nuts, seeds, and dried fruit. You can eat it cold or cook it similarly to oatmeal. I like to think of it as elevated oats. 🙂 These muesli chocolate chunk cookies are great for breakfast on the go, as a snack, post workout fuel, or dessert. They are oil-free, gluten-free, vegan, and refined sugar free. These little cookies are packed with good for you nourishment like fiber, protein, and healthy fats. They are super easy to whip up and can be made in one bowl! YAY!

Muesli Chocolate Chunk Anytime Cookies 
Makes about 14 cookies

1 flax egg (1 Tbsp ground flax + 3 Tbsp water) 
1/4 cup pure maple syrup
1/2 cup drippy nut butter (I did half tahini, half almond butter)
1 1/2 cup Seven Sundays Classic Bircher Mix Muesli 
1/2 cup oat flour
1/2 tsp cinnamon
pinch of salt
1/3 cup dark chocolate chunks

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silpat mat.

In a large bowl, make flax egg. Combine the ground flax seed and water. Mix and set aside for 5 minutes to thicken.

After 5 minutes, add the maple syrup and nut butter to the bowl with the flax egg. Stir until well mixed and smooth.

Add in the muesli, oat flour, cinnamon, and salt. Mix until well combined. Fold in the chocolate chunks.

Scoop about 2 Tbsp of dough and roll into balls. You can wet your hands a little bit if the dough is sticking to your hands. Place on cookie sheet and flatten with your hands.

Bake for 13-16 minutes or until lightly golden on the bottoms.

Cool on the cookie sheet for 10 minutes. Then transfer cookies to a cooling rack to cool completely. They will firm up more as they cool.

Enjoy! Store in an airtight container on the counter for 3 days.

Healthy Cinnamon Sugar Banana Bread Donuts (vegan, gf)

I hope all of you guys are celebrating this long weekend with friends and family! These healthy cinnamon sugar banana bread donuts are the perfect, healthy, sweet treat for your Memorial Day breakfast! They are gluten-free, vegan, and have no refined sugars! Made with wholesome ingredients, these are donuts you won’t feel guilty about eating more than one. If you’re anything like me, you can easily pound donuts away. They are my guilty pleasure, so it’s nice to have a “healthy” (but tasty) donut once in awhile. Anyways, they are super moist and easy to whip up. They are also great as a snack or dessert.

Healthy Cinnamon Sugar Banana Bread Donuts (vegan, gf)
Makes 5-6 donuts 
1 flax egg (1 Tbsp ground flax + 3 Tbsp water)
1 ripe medium to large banana, mashed
2 Tbsp avocado oil (or melted coconut oil) 
2 Tbsp unsweetened almond milk (or any non-dairy milk)
3 Tbsp pure maple syrup
1/2 tsp vanilla extract
1 cup + 2 Tbsp oat flour
1/2 tsp ground cinnamon
scant 1/4 tsp salt
1 tsp baking powder 

Cinnamon Sugar Topping
2 Tbsp coconut sugar (or brown sugar)
1/2 tsp ground cinnamon 

Preheat the oven to 350 degrees F. Grease/spray your donut pan very well.

Make flax egg by combining the ground flaxseed and water in a small bowl. Let it sit for 5 minutes.

In a small bowl, make cinnamon sugar topping by adding coconut sugar and cinnamon and stir. Set aside.

In a medium bowl, combine the oat flour, cinnamon, salt, and baking powder. Whisk until well combined.

In a smaller mixing bowl, add the flax egg, mashed banana, oil, milk, maple syrup, and vanilla extract. Whisk until well combined.

Add the wet ingredients to the dry and gently stir with a spatula until just combined. Don’t overmix. Spoon batter into your donut pan. Mine made about 5-6 donuts. Sprinkle cinnamon sugar topping over the top.

Bake for 14-17 minutes or until a toothpick comes out clean. Let it cool for 5 minutes in the pan and then carefully take the donuts out and place on a wire rack to cool.

Enjoy! Best when fresh!

Healthy Chocolate Chip Banana Bread (vegan/gf)

This banana bread is one of my favorites! You can never have too many banana bread recipes, but I noticed I didn’t have a classic chocolate chip banana bread on here! Obviously I had to fix that fast! I wanted to find a simple, but healthy, banana bread recipe that you can either add chocolate chips or sub it with something else (but let’s be real, chocolate is my number 1). I’ve tested this SO many times because I wanted the flavor and texture to be perfect! This chocolate chip banana bread is my favorite healthy version. It is made with wholesome ingredients to fuel your body. It’s packed with healthy fats, fiber, protein, and no refined sugars! Win! It also makes for the yummiest dessert, breakfast, snack, or even pre/post workout fuel. This banana bread is moist, versatile, perfectly sweet, vegan, gluten-free, refined sugar free, and so dang addicting! Feel free to add some chopped nuts, dried fruit, or keep it plain!

Healthy Chocolate Chip Banana Bread (vegan/gf)

3 mashed super ripe medium bananas
2 flax eggs (2 Tbsp flax seed + 5 Tbsps water)
2 tsp vanilla extract
1/4 cup melted and cooled coconut oil
1/4 cup coconut sugar (or brown sugar if not refined sugar free)
2 tsp apple cider vinegar
2 cups oat flour
1/2 cup almond flour
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
scant 1/2 cup dairy free chocolate chips, plus more for top 

Preheat oven to 350 degrees. Line a 9×5 loaf pan with parchment paper.

In a large mixing bowl, make flax eggs by combining the ground flax seeds with water. Let it sit for 5 minutes to thicken. Add the bananas and mash very well until smooth. Add the vanilla, melted coconut oil, coconut sugar, and apple cider vinegar. Whisk together until well combined.

In a separate bowl, whisk together the oat flour, almond flour, baking soda, baking powder, cinnamon, and salt. 

Add dry ingredients to wet. Use a spatula and mix until just barely combined and there are no more lumps. Careful not to overmix. Fold in the chocolate chips.

Pour into the lined 9×5 loaf pan. Top with extra chocolate chips. Bake for 55-65 minutes. Mine took about 60 minutes. It is done when a toothpick inserted in the middle comes out clean. Let the bread cool in the pan for 5 minutes, then lift the bread out with the parchment paper and place on a cooling rack. Cool completely before cutting.

Enjoy! Store in an airtight container or ziploc bag on the counter for 3 days or in the fridge for 5 days.

Healthy GF/Vegan Carrot Cake Muffins

Easter is in a week and I know there are a million carrot cake recipes coming at ya right now. You’re probably sick of seeing another carrot cake recipe, but I promise, this one is a keeper! If you are looking for something a little healthier than your traditional carrot cake, but still want all the same yummy carrot cake flavors, these healthy muffins are for you! Guilt-free, healthy carrot cake muffins you will feel good about eating and sharing with your whole family. Even your little toddlers will love them. I know a lot of muffins are packed with tons of unhealthy fats and sugars. These muffins are wholesome, oil-free, nutritious, filled with healthy fats, and only lightly sweetened with some pure maple syrup. You can have them for breakfast, as a snack, or dessert. I didn’t put frosting on these because I wanted to keep them healthier and lower in sugar, but feel free to put your favorite frosting on it for a little sweeter treat. I personally enjoy them best without frosting. The flavors are even better the next day too, as it had time to meld together, and it gets a little sweeter and softer. YUM. They are also gluten-free, vegan, and oil-free.

Healthy GF/Vegan Carrot Cake Muffins
Makes about 12 muffins

1 1/2 cup oat flour
1/2 cup almond flour
1 tsp baking soda
1/4 tsp salt
1 1/2 tsps cinnamon
1/4 tsp nutmeg
1 cup finely shredded carrots (about 3 carrots)
scant 1/2 cup pure maple syrup
2 Tbsps tahini (or any drippy natural nut butter)
1/3 cup natural unsweetened applesauce
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
2 tsps vanilla extract
1/2 cup unsweetened almond milk (or any non-dairy milk)
1/2 cup unsweetened shredded coconut

Preheat oven to 350 degrees and line a muffin pan with 12 liners.

Make flax egg by combining the ground flaxseed with water in a small bowl. Let it sit for 5-10 minutes to gel up.

In a medium bowl, add oat flour, almond flour, baking soda, salt, cinnamon, and nutmeg. Whisk to combine.

In a large bowl, add carrots, maple syrup, tahini, applesauce, flax egg, vanilla extract, and almond milk. Whisk until well combined.

Add dry ingredients to wet. Use a spatula or wooden spoon and mix until just combined. Don’t overmix. Fold in shredded coconut.

Divide batter evenly into the 12 muffin liners. Bake for 18-22 minutes or until a toothpick inserted in the middle comes out clean and they are lightly golden on top.

Let it cool in the pan for 10 minutes then remove and let it cool completely on a wire rack.

Enjoy!

Store in an airtight container on the counter for 2 days or in the fridge for 5 days.

Vegan Lemon Poppy Seed Donuts

Happy first day of SPRING! I cannot be more excited for warmer weather. I’m ready for more outdoor time and walks without freezing to death. To celebrate, I wanted to share these UNREAL vegan lemon poppy seed donuts. It is literally so dang delicious, tangy, sweet, fluffy, and moist. Also, lets not forget the lemony, zesty, sweet glaze that makes these donuts perfection. Spring has sprung and these baked donuts are the best treats, breakfast, dessert, or snack. Like I said before, donuts are LIFE. I’ve always been obsessed with donuts and these are to die for!

Vegan Lemon Poppy Seed Donuts
Makes 12 donuts

2 cups all-purpose flour
1/2 cup organic cane sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Zest of 2 lemons
2 Tbsps poppy seeds
1 cup + 2 Tbsps unsweetened almond milk
3 Tbsps lemon juice
1/4 cup coconut oil, melted and cooled
2 tsps vanilla extract

Glaze

1 cup powdered sugar
2 Tbsps lemon juice
1 tsp almond milk
1 tsp lemon zest
1 tsp poppy seeds

Preheat the oven to 400 degrees F and spray a donut pan with cooking spray.

Mix all the dry ingredients (flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds) together in a bowl. Set aside.

In a separate bowl, whisk together the wet ingredients until incorporated. Pour the wet ingredients into the dry and mix with a spatula until combined. Do not overmix!

Spoon the donut mixture into a piping bag, or a large ziplock bag with a corner cut off to create a little hole.

Pipe the batter into the pan filling 3/4 of the way full. Bake for 10-12 minutes or until a toothpick comes out clean and donuts are lightly golden.
Let them sit in the pan for 2 minutes and then carefully remove donuts and place on a cooling rack to cool completely before glazing.

To make the glaze, whisk all the glaze ingredients together in a shallow bowl until smooth. The mixture should be smooth and silky, but not too thin or else it will just drip completely off your donuts. (If yours is very thin, simply add a bit more powdered sugar.)

Once the donuts are cooled, dip them in the glaze. Place back onto the cooling rack with a cookie sheet underneath to catch the drippings.

Let it sit for 30 minutes for the glaze to set.

Enjoy!

(recipe adapted from Choosing Chia)