If you love lemon, you will love these Vegan Lemon Poppy Seed Muffins! Growing up, I always looked forward to getting lemon poppy seed muffins from the local bakery, which is why I was inspired to create a vegan version of this nostalgic treat! These wholesome muffins make the perfect addition to any breakfast or brunch. These muffins are packed with flavor thanks to the additions of fresh lemon juice, lemon zest, and a perfectly sweet lemon glaze.

Ingredient Breakdown

The base of these muffins is made with a combination of oat flour and almond flour, two of my favorite gluten-free flour alternatives! Oat flour adds structure to these muffins and is full of wonderful health benefits. If you have never worked with oat flour before, it can easily be made by processing whole oats in a blender. or food processor. You can also purchase oat flour at most grocery stores. The almond flour in this recipe adds moisture and tenderness to these muffins to help create the perfect texture.

These vegan lemon poppy seed muffins also contain coconut sugar and maple syrup for sweetness. Coconut sugar is a sugar that is made from the sap of coconut palm trees. It also contains more vitamins and minerals than white sugar. Although you may substitute white or brown sugar in this recipe if that is what you prefer.

Freshly squeezed lemon juice and lemon zest ensure that these muffins are perfectly tangy, sweet, and flavorful. Of course, poppy seeds give these muffins their signature look and add a subtle layer of texture.

Just two tablespoons of coconut oil help create the moist texture of these muffins. The almond milk (or dairy-free milk of your choice) in this recipe also works to add moisture to the muffin batter and creates a softer muffin.

Making the Lemon Glaze

These muffins are topped with a super simple lemon glaze that can also be customized to your liking! To make the glaze, combine 1/2 cup of powdered sugar, 1 tablespoon of dairy-free milk, 1 teaspoon of lemon juice, and a pinch of salt. For thicker icing add more sugar, and for thinner icing add more milk or lemon juice.

If you love these muffins, be sure to check out a few of my other favorite muffin recipes! Healthy Banana Peanut Butter Muffins, Vegan Pumpkin Chocolate Chip Muffins, and these Blueberry Banana Muffins.

If you tried this recipe be sure to leave a comment below, leave a review on my Pinterest, or tag me on Instagram! Happy baking!

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Vegan and Gluten-Free Lemon Poppy Seed Muffins

These dairy-free and gluten-free muffins are fluffy and full of lemon flavor from using fresh lemon juice, lemon zest, and the perfect lemon glaze.

Course Breakfast, Snack

Keyword easy, gluten free, healthy breakfast, lemon, muffins, poppy seeds, vegan

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 9

Ingredients

• 2 cups of oat flour can be made by processing oats in a blender until flour consistency is reached
• 1/3 cup of almond flour
• 1/4 cup of coconut sugar or brown sugar
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1/8 teaspoon of salt
• 2 tablespoons lemon zest
• 2/3 cups plus 2 tablespoons of almond milk or dairy-free milk of choice
• 1/4 cup of maple syrup
• 1/3 cup of lemon juice
• 2 tablespoons of melted coconut oil
• 1/2 teaspoon of vanilla extract
• 1.5 tablespoons of poppy seeds

Instructions

• Preheat oven to 350 degrees and line a muffin tin for 9 muffins.
• Combine the first 6 dry ingredients in a medium bowl and stir until evenly combined. Add the rest of the ingredients and stir until fully incorporated.
• Evenly distribute batter into muffin tin and bake for about 15-20 minutes or until a toothpick comes out clean. Allow muffins 5-10 minutes to cool on the tray before transferring to wire rack.
• While muffins are cooling, make the icing: combine 1/2 cup of powdered sugar, 1 tablespoon of dairy free milk, 1 teaspoon of lemon juice, and a pinch of salt (for a thicker icing add more sugar and for a thinner icing add more milk). Whisk until very smooth and drizzle onto the top of each muffin.
• Enjoy! Store in an air tight container.

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If you love caramel, this recipe is definitely for you. One of my favorite afterschool snacks as a kid was apples with caramel dip! This snack was always a super special treat, and I was shocked at how much this healthy vegan date caramel tastes just like it! I have always loved caramel, but it contains such a high refined sugar content, which is why I wanted to create a healthier vegan version! And while this recipe is healthified, you would never guess that this recipe contains no refined sugar! This date caramel pairs perfectly with my Banana Nice Cream, oatmeal, apples, pretzels, and anything else that you can think of!

How to make amazing Date Caramel

Dates are a wonderful fruit that is naturally sweet, rich in flavor, chewy texture, and decadent. They are also filled with nutrients, antioxidants, and tons of other health benefits! Dates grow on date palm trees in tropical regions of the world, and they are almost always sold dried.

While there are multiple different types of dates, this recipe calls for Medjool dates. Medjool dates are one of the larger and more flavorful types of dates that are perfect for eating and baking. Their natural sweetness and soft texture make these dates optimal for this date caramel recipe.

So how do you make date caramel? It is so simple! All you have to do is blend dates, dairy-free milk, vanilla extract, and a pinch of salt together in your food processor until you have reached your desired caramel consistency (stopping and scraping the sides of the food processor as necessary). Feel free to adjust the dairy-free milk amount based on the consistency that you are looking for. If the dates that you are using feel hard, you might want to soak them in boiling water before using them in order to soften them up. This will make it a little easier on your food processor.

If you tried this recipe be sure to leave a comment below, leave a review on my Pinterest, or tag me on Instagram! Happy baking!

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The Best Vegan Date Caramel

Course Breakfast, Dessert, Snack

Keyword caramel, dates

Prep Time 10 minutes minutes

Servings 5

Ingredients

• 2 cups or about 18 pitted Medjool dates they should be very soft
• 1/4 cup dairy free milk I used almond milk
• 1/4 teaspoon of vanilla extract
• Pinch of salt

Instructions

• Place all ingredients in a food processor and blend until completely smooth. Add more milk for a thinner caramel (note: if your dates are too hard to blend, soak them in hot water for 5-10 minutes first).
• Enjoy with apples, pretzels, ice cream, or oatmeal and store in the fridge!

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Almond Flour Banana Cookie Recipe Breakdown

These secretly healthy cookies make the perfect snack, dessert, or breakfast treat! They are chewy and full of banana flavor and chocolate chips in every bite. Plus, they can be made in less than 20 minutes! All you will need for this recipe is a few simple ingredients. The base of this recipe is made from almond flour and overripe mashed banana.

It is important that you use almond flour in this recipe rather than almond meal. Almond meal will not produce the same texture if used in this recipe. Another important note is that you want to ensure the bananas you are using are overripe. You want them to be as ripe as possible in order to produce the sweetest cookie possible since that is where all of the sweetness in this recipe comes from.

If would like a slightly sweeter cookie, you may add a teaspoon or two of maple syrup to the dough.

This recipe is extremely simple and versatile. If you don’t want to add chocolate chips to these cookies, white chocolate and peanut butter chips will both also work well here!

One last note is that these cookies do not spread much in the oven so it is important to shape or flatten them into whatever thickness you desire.

Looking for more healthy cookie recipes? Check out these Healthy Banana Oat Cookies, The Best Vegan Chocolate Chip Cookies, Almond Flour Pumpkin Cookies, Chickpea Peanut Butter Cookies, or my Zucchini Breakfast Cookies! If you try out any of these recipes be sure to leave a comment below or tag me on Instagram!

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Easy Almond Flour Banana Cookies

Course Breakfast, Dessert, Snack

Prep Time 5 minutes minutes

Cook Time 13 minutes minutes

Servings 8 cookies

Ingredients

• 1 cup almond flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup overripe mashed banana it is important that the banana is very overripe for optimal sweetness
• 1/2 teaspoon vanilla extract
• 1/4 cup chocolate chips

Optional

• 1-2 teaspoons maple syrup for extra flavor and sweetness optional but recommended

Instructions

• Preheat oven to 325 degrees and line a baking sheet with parchment paper.
• In a medium bowl combine the first 3 dry ingredients and stir until combined.
• Add the banana, vanilla, and optional maple syrup and stir until combined. Stir in chocolate chips.
• Drop spoonfuls of dough onto pepared baking sheet and flatten into desired thickness (they do not spread in the oven). Bake in preheated oven for about 13-15 minutes or until the bottoms are golden brown and the tops of the cookies no longer appear wet.
• Allow to cool on tray for 10 minutes before moving to wire rack to cool. Enjoy!

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Made with wholesome ingredients like oat flour, zucchini, and naturally sweetened with maple syrup and banana, this quick bread makes the perfect healthy snack.

My grandmother was the most amazing baker. Throughout my childhood, my cousins and I would constantly look forward to her homemade desserts. One of her most famous recipes was her amazing zucchini bread. It was always perfectly sweetened, spiced with cinnamon, and devoured within minutes. Needless to say, I wanted to create a healthier vegan version of this amazing treat, and while it is not quite the same as my grandmother’s – it is pretty damn good!

Why this recipe works

So why does this Healthy Zucchini Bread recipe work? It took many attempts to nail down the right combination of ingredients for this recipe. The main ingredients in this quick-bread include oat flour, zucchini, bananas, maple syrup, natural nut butter, cinnamon, and chocolate chips.

Key Ingredient Breakdown

Oat flour is a wholesome and affordable gluten-free flour alternative that I love using in my recipes. It can easily be made by processing whole oats in a blender or food processor until flour consistency is reached. Oat flour makes a wonderful base for this zucchini bread.

Of course, this zucchini bread calls for zucchini! Zucchini keeps this bread moist because it obtains a high water content. This is why it is important to pat or squeeze your grated zucchini dry before adding to the batter to prevent the zucchini from releasing too much water during the baking time.

Bananas and maple syrup are what give this bread it’s sweetness. It is best to have overripe bananas for this recipe to ensure that the bread will be sweet enough. If you taste the batter and decide you would like a sweeter bread, add extra maple syrup.

Natural nut butter is the healthy fat source in this recipe. I usually opt for peanut butter because it is what I have on hand. It does not add too much flavor to the bread, but it may affect the flavor slightly. Although, you may use whatever you prefer!

Cinnamon and chocolate chips work together in this recipe to give this zucchini bread it’s flavor and add an extra touch of sweetness. Since this bread does not have a lot of sugar in it, the chocolate chips play an important part in the flavor profile.

If you love this recipe be sure to check out my recipe for Zucchini Breakfast Cookies, Vegan Pumpkin Bread, the Best Vegan Banana Bread, Healthy Chocolate Banana Bread.

If you try out this recipe, feel free to leave a comment below! Happy Baking!

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Vegan Chocolate Chip Zucchini Bread

Course Breakfast, Dessert, Snack

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 8 servings

Ingredients

• 2 cups oat flour made by processing whole oats in blender or food processor until flour consistency is reached
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1.5 teaspoons cinnamon
• 1/4 cup dairy free milk
• 1 cup grated zucchini patted or squeezed dry
• 2 mashed overripe bananas
• 4 tablespoons maple syrup
• 3 tablespoons natural nut butter
• 1 teaspoon vanilla
• 1/2 cup chocolate chips

Instructions

• Preheat oven to 350 and grease a small bread pan with coconut oil (I use a 6×3 pan or line muffin tray).
• Combine the first 5 dry ingredients in a medium bowl and stir until combined.
• Add in the rest of the ingredients (aside from the chocolate chips) and stir until evenly combined.
• Stir in chocolate chips.
• Pour batter into prepared pan and bake in preheated oven for 35-45 minutes or until a toothpick comes out clean.
• Allow to cool in pan for 10-15 minutes before removing onto a wire rack. Enjoy!

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This recipe for Healthy Pumpkin Muffins is vegan, gluten-free, and refined sugar-free! These muffins are packed with warm fall flavors and filled with chocolate chips in every bite.

Fall is my favorite season for many reasons, one of which being all of the pumpkin-flavored desserts! Although in reality, I eat pumpkin desserts all year round because why would I deprive myself of something SO good?! These pumpkin muffins have become one of my latest obsessions, and I am so excited to share this recipe with you!

If you love pumpkin, you will love these healthy pumpkin muffins. They are moist, flavorful, and secretly made with healthy ingredients! The flavor combination of warm spices, pumpkin, and chocolate chips is one that is truly addicting. These muffins make the perfect breakfast, snack, or dessert and I hope you love this recipe as much as we do!

Ingredient Breakdown

This recipe is simple and easy, and can be made in just one bowl. I always start by stirring together all of the dry ingredients to a medium bowl first. Then once everything is evenly combined I stir in the wet ingredients, and lastly the chocolate chips. These muffins are made with healthy ingredients that you can feel good about. Let’s breakdown some of the key ingredients in this recipe:

These muffins call for Almond Flour or Almond Meal, either option will work wonderfully for this recipe. I love using almond flour as a gluten-free flour substitute because the high-fat content keeps baked goods extra moist and decadent. Almonds are also a healthy fat source that contain a variety of nutrients like fiber, protein, vitamin e, and many other antioxidants.

Oat Flour is one of my favorite gluten-free flour alternatives that is easy to make and affordable. To make oat flour, you just have to take regular whole oats and place them in a blender or food processor and blend until flour consistency is reached.

Pumpkin Pie Spice and Cinnamon work together to ensure these muffins are full of warm fall flavors. If you do not have pumpkin pie spice, you can make your own at home by combining ginger, cinnamon, nutmeg, and cloves.

Pumpkin is obviously one of the most important ingredients in these muffins! Make sure that you are using canned pure pumpkin that only lists “pumpkin” on the ingredient list. You do not want to confuse canned pumpkin with pumpkin pie filling, which has many other added ingredients. Pumpkin is not only delicious, but it is low in calories and full of nutrients! It is packed with vitamins and nutrients that are good for your vision, skin, hair, and immune system. Plus, it is linked to many other health benefits.

These muffins call for Dairy-free Milk. I usually use almond milk because it is what I have on hand. Although, you can use any dairy-free milk that you would like. Just make sure it is unsweetened or else the flavor may differ slightly.

Just three tablespoons of Coconut Oil help ensure that these muffins are perfectly moist. You want to make sure that the coconut oil is in its liquid state so you may need to melt it on the stove or in the microwave. This helps evenly combine the coconut oil into the batter.

Of course these pumpkin muffins call for Chocolate Chips because who doesn’t love the combination of pumpkin and chocolate!? The recipe calls for 1/2 cup of chocolate chips, which I think is the perfect amount without being too chocolatey. Although, you can add more or less depending on how much chocolate you like.

If you love these Healthy Pumpkin Muffins, be sure to check out some of my other favorite pumpkin recipes like these Pumpkin Almond Flour Cookies, Pumpkin Oatmeal Chocolate Chip Cookies, Vegan Pumpkin Bread, Maple Pumpkin Granola.

Happy Baking!

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Healthy Pumpkin Chocolate Chip Muffins

Course Breakfast, Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 12 muffins

Ingredients

• 3/4 cups of almond flour or almond meal
• 1 and 1/4 cups oat flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup canned pumpkin
• 1/2 cup dairy free milk
• 1/4 cup plus 1 tablespoon maple syrup
• 3 tablespoons coconut oil melted
• 1/2 teaspoon vanilla extract
• 1/2 cup chocolate chips plus more for topping

Instructions

• Preheat oven to 350 degrees and line a muffin tray with 10-12 liners or grease with coconut oil.
• In a medium bowl combine the first 7 dry ingredients and stir to combine. Add the rest of the wet ingredients and stir until combined.
• Stir in chocolate chips.
• Evenly distribute batter into prepared muffin tray and top with additional chocolate chips.
• Bake for about 35 minutes or until a toothpick come out clean and tops are slightly golden brown. Allow muffins to cool on wire rack for 15 minutes before enjoying.

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I am so excited to share this amazing granola recipe with all of you. This recipe was originally inspired by my roommate who is obsessed with all things pumpkin! My Perfect Granola recipe is one of her favorite vegan treats that I make, so I thought it was time to combine her two favorite things!

If you love pumpkin, maple syrup, and cinnamon, then you will love this granola. The combination of pumpkin and maple pairs perfectly with toasted pecans and dried cranberries. There is something so special about a warm bowl of pumpkin granola on a crisp fall day, and I cannot wait for you to try this recipe!

Pumpkin Maple Granola Ingredient Breakdown

This recipe is made with simple and healthy ingredients, and is totally customizable.

This granola gets its flavor from a combination of canned pumpkin (not to be confused with canned pumpkin pie filling), maple syrup, pumpkin pie spice, and cinnamon. You may add more maple syrup or additional spices if you taste it and feel like you would like slightly sweeter granola.

This pumpkin maple granola has a base of oats. I like to use old fashioned oats, but you may use steel-cut oats as well. Be sure to use gluten-free oats if you would like this recipe to be gluten-free. While oats are naturally gluten-free, they are sometimes contaminated with gluten in the field or while they are being processed.

Coconut oil is the fat source in this recipe, but you may substitute whatever oil you prefer.

Pecans, pepitas, and dried cranberries come together to make an amazing combination of textures and flavors that pair wonderfully with the pumpkin. Although, you may add whatever nuts, seeds, or dried fruit that you would like. As I mentioned, this recipe is completely customizable!

This pumpkin maple granola makes a wonderful breakfast when paired with dairy-free milk or yogurt with blueberries! If you want to incorporate this granola into dessert, try adding a scoop over vanilla ice cream!

If you’re looking for more pumpkin-flavored treats, be sure to check out my recipes for Pumpkin Almond Flour Cookies, Pumpkin Oatmeal Chocolate Chip Cookies, and my Vegan Chocolate Chip Pumpkin Bread! Happy baking!

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Pumpkin Maple Granola

Course Breakfast, Snack

Keyword granola, pumpkin

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Servings 6 servings

Ingredients

• 2 cups of oats
• 1/2 cup chopped pecans
• 1/4 cup of pepitas or pumpkin seeds or sunflower seeds
• 1/4 cup dried cranberries or raisins
• 2 tablespoons coconut oil
• 1/4 cup plus 2 tablespoons maple syrup
• 1/3 cup plus 1 tablespoon canned pumpkin
• 1/2 teaspoon vanilla
• 1 1/2 teaspoons of pumpkin spice
• 1/4 teaspoon cinnamon
• Pinch of salt

Instructions

• Preheat oven to 325 degrees.
• Combine all ingredients in a medium bowl and stir until evenly combined.
• Spread evenly on a large baking sheet and bake in preheated oven for 30-40 minutes until golden, crisp, and pecans are toasted. Allow 10 minutes to cool on tray before removing. Enjoy! Store in freezer for optimum freshness.

The post Pumpkin Maple Granola appeared first on Splurge with Ella.

Who doesn’t love getting in your vegetables by eating cookies!? Of course, these cookies have the addition of chocolate chips because chocolate is acceptable to eat for breakfast…right? I based this cookie recipe off of the most popular recipe on my blog, which is my recipe for Healthy Banana Oat Cookies (which has been saved over 3,000 times on my Pinterest, featured in Nyota Magazine, and reviewed on the For Vegans By Vegans YouTube Channel!).

Zucchini is a wonderful vegetable that is versatile and delicious during the summer months. Although, one of my favorite ways to eat zucchini happens to be in baked goods like bread, muffins, and these cookies!

Zucchini Breakfast Cookie Recipe Breakdown

These cookies are made with a gluten-free base of oats and oat flour. If you have never worked with oat flour before, it can easily be made by processing whole oats in a blender or food processor until you have reached flour consistency.

Of course, these Zucchini Breakfast Cookies call for grated zucchini! It is important to squeeze out most of the water from the zucchini once it has been grated. You may use a thin dish towel or paper towels to do this. Squeezing out more water will result in a slightly lighter cookie while leaving more water will result in a denser texture.

A combination of peanut butter and coconut oil helps give these cookies a moist and chewy texture while adding a healthy source of fat. I like to use natural chunky peanut butter in this recipe because I enjoy the texture of the peanuts, but you may use whatever you prefer as long as it is natural. Natural peanut butter should only have two items on the ingredient list: peanuts and salt. You may also substitute another nut or seed butter, although it may slightly alter the taste.

Mashed banana works in this recipe as a vegan egg replacement as well as a source of natural sweetness. These cookies also call for 4-5 tablespoons of maple syrup depending on desired sweetness. These cookies are super versitile and the dough is very forgiving, so feel free to add even less or more maple syrup to make them your own!

The addition of ground cinnamon is optional in this recipe, but I really enjoy the depth of flavor that it adds to these amazing cookies! You may also add more or less chocolate chips to this recipe depending on how much chocolate you desire. Sometimes I opt to just put them on top of each cookie rather than combine them in the batter.

Looking for more healthy cookie recipes? Check out some of my other favorite cookie recipes like Healthy Banana Oat Cookies, Chickpea Peanut Butter Cookies, Date Brownie Cookies, Healthy Peanut Butter Patties, and these Almond Flour Pumpkin Cookies.

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Zucchini Breakfast Cookies

Course Dessert

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Servings 12 cookies

Ingredients

• 1 1/2 cups of old fashioned oats gluten-free if desired
• 1/2 cup plus 2 tablespoons of oat flour made by blending whole oats in a blender or food processor until flour consistency is reached
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1 overripe mashed banana
• 1 cup of grated zucchini – about one small-medium zucchini patted and squeezed until dry
• 4-5 tablespoons maple syrup depending on desired sweetness
• 1/2 teaspoon vanilla
• 3 tablespoons melted coconut oil
• 1/4 cup of peanut butter can be substituted with preferred nut or seed butter, but the flavor of the cookies may change
• 1/3 cup chocolate chips I like to use mini and vegan if desired plus more for topping

Instructions

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• Whisk the first 6 dry ingredients in a medium bowl until combined.
• Add in the rest of the ingredients to the dry ingredients and stir until well combined.
• Drop heaping tablespoons of dough onto prepared baking sheet and press down slightly to flatten (these cookies do not spread a lot in the oven).
• Bake for 7-8 minutes or until lightly golden brown. Cool on wire rack and enjoy!

The post Zucchini Breakfast Cookies appeared first on Splurge with Ella.

My idea for this recipe was inspired by my recipe for these Healthy Banana Oat Cookies. I wanted to utilize a similar ingredient list and create moist, flavorful, and healthy muffins, and I am so excited to share this recipe with all of you.

These Healthy Banana Chocolate Chip Muffins make a wonderful morning or midday snack, and you would never guess that they are made with vegan and nutritious ingredients. Just look at these photos of how happy these muffins make my beautiful roommate! Who is my favorite taste tester, and also happens to have her own vegan blog (Hangin’ with Hales) that is a great resource for information about veganism, health, and loving yourself!

And I promise that when you try these amazing Healthy Muffins you will be just as excited as she is! Because how could you not be excited about a decadent muffin that is made with good-for-you ingredients!?

Key Ingredients

Let’s go over the key ingredients in this recipe.

Oat Flour is the base for these muffins. If you have never heard of oat flour before, it is a wonderful gluten-free flour alternative that is perfect for healthy baking. You can make your own oat flour by processing two cups of whole oats in your blender or food processor until you have reached flour consistency.

This recipe calls for three overripe Bananas. Bananas give these muffins their flavor, are a natural source of sweetness, and work as a vegan egg-replacement.

These muffins call for three to four tablespoons of Maple Syrup depending on desired sweetness. I usually only add three tablespoons because the natural sugar from the bananas also adds sweetness. Although, if you prefer a sweeter muffin I would add in four.

Natural Peanut Butter is another key ingredient in this recipe. It works as a healthy fat source to keep these muffins moist. It is important to note that the peanut butter in this recipe is natural. Natural peanut butter has a much different consistency than other brands of peanut butter that contain added sugar and oil. I like to use Natural Chunky Peanut Butter because I like the texture that it gives these muffins. You may substitute other kinds of natural nut or seed butter if you prefer, but it may alter the taste.

Of course, these muffins have the addition of Chocolate Chips! Banana and chocolate is one of my favorite flavor combinations. Chocolate helps add the perfect amount of decadence to these wholesome muffins, but peanut butter chips would also work well here!

If you’re looking for more ways to use your overripe bananas? Check out these banana recipes Banana Blueberry Muffins, the Best Vegan Banana Bread, Healthy Banana Oat Cookies, Vegan Chocolate Banana Bread, Peanut Butter Swirl Banana Nice Cream, Chocolate Banana Milkshake, and these Blueberry Banana Baked Donuts.

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Healthy Banana Chocolate Chip Muffins

Course Breakfast, Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9

Ingredients

• 2 cups oat flour (made by processing whole oats in a blender until flour consistency is reached)
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3-4 tablespoons maple syrup depending on desired sweetness
• 1/4 cup almond milk or dairy-free milk
• 3 overripe mashed bananas
• 1/2 teaspoon vanilla extract
• 1/4 cup natural peanut butter smooth or chunky
• 1/3 cup mini chocolate chips plus more for topping

Instructions

• Preheat oven to 350 degrees and line/grease a muffin tray for 9 muffins.
• Combine the first four dry ingredients in a medium bowl and whisk together until evenly combined.
• Add the rest of the ingredients (aside from the chocolate chips) and stir until evenly combined. Stir in chocolate chips.
• Evenly distribute batter into the prepared muffin tray, filling each muffin cup almost to the top. Bake in preheated oven for 20-25 minutes or until a toothpick comes out clean.
• Let cool for 10-15 minutes before removing from the tray and cooling on wire rack. Enjoy!

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Breakfast is one of my favorite meals, but I usually only have limited time in the morning and need a recipe that is quick and easy. This Baked Oatmeal is the perfect delicious breakfast option when you don’t have a lot of time in the morning. Plus, it is so delicious and filled with healthy and filling ingredients.

Recipe Notes

If you have never tried baked oatmeal before, let me introduce you to this elevated version of regular oatmeal. Baked oatmeal is served warm, has a soft and delicate texture, and is filled with cinnamon and berries. In addition, it only requires 10-12 minutes in the oven and very little prep time, which makes it perfect for a busy morning schedule.

The main ingredients in this recipe include: oats, oat flour, mashed banana, dairy-free milk, maple syrup, and berries of your choice (fresh or frozen)! After a lot of recipe testing, I believe that I have found the perfect combination of ingredients to create a naturally sweetened, healthy, and delicious breakfast. I love using strawberries and blueberries in this recipe, but any berries will work here!

Serving Baked Oatmeal

I like to serve this baked oatmeal fresh from the oven after allowing it to cool for about 5 minutes beforehand, as it is best served warm. It pairs wonderfully with additional fresh fruit, coconut milk yogurt or a drizzle of maple syrup for extra sweetness.

This recipe is extremely versatile and adaptable, so feel free to add any kind of fruit or additional toppings that you enjoy! If you’re looking for more vegan breakfast options, be sure to check out my other breakfast recipes here.

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Berry Baked Oatmeal

Course Breakfast

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Ingredients

• 2 ¼ cups of old fashioned oats
• ¼ cups of course oat flour place 1⁄4 cup of whole oats in a blender until flour consistency is reached
• 1 teaspoon of baking soda
• ¼ teaspoon of salt
• ½ teaspoon of cinnamon more to taste
• ¾ teaspoon of vanilla
• ½ cup of mashed banana or one mashed banana
• 1 cup of almond milk or dairy-free milk of choice
• 3-4 tablespoons of maple syrup depending on desired sweetness
• 2 tablespoons of peanut butter or any nut butter or coconut oil
• 2 cups of berries of choice I like to use chopped strawberries and blueberries but any berries including banana slices will work here
• optional: chocolate chips for topping

Instructions

• Preheat oven to 350 degrees and grease an 8×8 inch pan with coconut oil.
• Combine the first five dry ingredients together in a medium bowl and stir until evenly combined. Add the rest of the ingredients and stir until evenly combined.
• Pour batter into prepared pan, top with optional chocolate chips, and bake for 12-15 minutes until the center is just cooked and no longer looks wet.
• Allow to cool for 5-10 minutes before serving. Serve warm.

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I am always looking for an excuse to incorporate chocolate into my breakfast, and this chia seed pudding is the perfect opportunity. This recipe is naturally sweetened with maple syrup and packed with chocolatey flavor, which makes this the perfect feel-good treat that pairs perfectly with fresh berries, oatmeal, or yogurt.

Recipe Notes

This chia seed pudding requires at least 3 to 4 hours to set in the fridge before serving. If you plan on making this chia seed pudding for breakfast, be sure to make this pudding the night before and place it in the fridge overnight.

The recipe calls for almond milk, but you can use your favorite dairy free milk.

Chia seed pudding is extremely versatile and adaptable so you can add any additional flavors or toppings that you like. This recipe pairs wonderfully with smoothies, oatmeal, yogurt, granola, and fruit!

If you love this recipe, try this Vegan Chocolate Banana Milkshake that is totally acceptable to eat for breakfast!

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Chocolate Chia Seed Pudding

Course Breakfast, Snack

Prep Time 5 minutes minutes

Total Time 4 hours hours

Servings 1

Ingredients

• 2 tablespoons of chia seeds
• 1.5 tablespoons cocoa powder
• ½ cup almond milk
• ¼ teaspoon vanilla
• 1-2 tablespoons maple syrup depending on desired sweetness

Optional

• small pinch of salt
• pinch of cinnamon

Instructions

• Combine chia seeds and cocoa powder in a bowl and stir until combined. Add the rest of the ingredients and stir until completely combined and no clumps remain (this may take a minute or two but just keep stirring).
• Place in the fridge to set for 3-4 hours or overnight. Enjoy with coconut milk yogurt, granola, oatmeal, and/or fresh fruit.

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