Healthy Banana Bread with Pecans and Granola

Okay guys, here's another banana bread recipe I whipped up this weekend, and I mean..you can never have enough healthy banana bread recipes in your arsenal of healthy baking! This time I used pecans annnnnnd granola! Vanilla chai veganic granola at that!

serving size: one loaf (i believe I used my 8 x 5 inch pan?)

What you need:

• 1 3/4 cup whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/3 cup melted coconut oil
• 1/4 cup maple syrup
• 1/4 cup honey
• 2 eggs
• 2 large bananas, mashed
• 1/4 - 1/2 cup of rice milk depending on how thick your dough is 
• 1 teaspoon vanilla extract
• 1 handful chopped pecans
• 1/4 cup your favorite granola (I used a veganic vanilla chai)

What you need to do:

1. Preheat oven to 350 degrees
2. Mix all dry ingredients together in a medium bowl.
3. In a large bowl, mix your liquids, then whisk eggs and mashed bananas into mixture.
4. Add dry into wet and stir until combined
5. Fold in chopped pecans, saving a couple to top your bread with
6. Pour into greased loaf tin and top with all the granola and leftover pecans chunks
7. Bake for an hour or until top is golden brown and a toothpick inserted into the middle comes out clean
8. Let cool and then enjoy because this bread is delicious!

Paleo Maple Tahini Coconut Sugar Cookies

SOS, I can't stop eating these and I DON'T FEEL BAD ABOUT IT cause there's really nothing bad in them! Side note: I saw Sean grab one last night, so I KNOW they are good. They're also insanely gooey. I used a weird sweetener in this, but feel free to swap out with your fav liquid sweetener (agave, honey, etc...)

serving size: This made like 17..one day I'll have even sized baked goods!

What you need:

• 1 cup almond flour
• 1/2 cup coconut flour (can switch out either of these 2 with cassava flour! just use a little less)
• 1/2 teaspoon pumpkin pie spice (can use 1 teaspoon cinnamon)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/3 cup of tahini 
• 1/2 cup sticky sweetener of choice (I used a maple "syrup" made out of erythritol)
• 1/4 cup melted coconut oil
• 1/2 teaspoon vanilla extract
• 1 egg (can sub in flax/chia egg and this will be vegan if you use maple syrup too!)

What you need (sugar coating):

• 1-2 teaspoons pumpkin pie spice
• 1-2 tablespoons coconut sugar

What you need to do:

1. Preheat oven to 350
2. Line a baking sheet with parchment paper
3. Mix all your flours and spices together, then add in all your wet ingredients, stirring well
4. The dough is going to be sticky! So do your best to form into cookies or balls or whatever your heart desires
5. Roll/sprinkle with sugar coating
6. Bake for 10-12 minutes (Mine were done at 11!)

Mini Apple Spiced Muffins with a Crumbly Streusel On Top

Perfect size for a grab and go breakfast or have a couple after dinner for dessert! My batter was a little sticky so I kinda kept adding in coconut milk and I wasn't measuring so do what works best for you! I also used Fuji apples but feel free to experiment with whatever!

serving size: 24 mini muffins

What you need:

Muffins -

• 2 cups whole wheat flour
• 1.5 teaspoons baking powder
• 3/4 teaspoons baking soda
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon cardamom 
• 1/4 teaspoon salt
• 1/2 tablespoons melted coconut oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon sticky sweetener of choice (I used a "syrup" made from erythritol I believe from a brand called Good Good)
• 1/2 cup Greek yogurt
• about 1 cup coconut milk, separated
• 3 small apples, diced

What you need:

Streusel - 

• 1/2 cup of oats
• 1-2 teaspoons cinnamon
• melted coconut oil
• 1-2 teaspoons honey
• pinch of sea salt

What you need to do:

1. Preheat oven to 350
2. Grease a muffin tin
3. Add all dry ingredients together in a large mixing bowl.
4. In a smaller bowl, add all liquids together and yogurt and 1/2 cup of the coconut milk and mix well.
5. Add wet into dry and stir well.
6. Fold in apple chunks and mix well.
7. Mix all your streusel ingredients together and top muffins.
8. Bake in oven for about 15 minutes
9. Done, yum! 

Avocado Brownies

I took a chance with these guys and they came out SO good. Who woulda ever known putting fruits and veggies into your desserts and it would taste this good. My next endeavor will be with sweet potatoes I think...

Serving size: 12 brownies

What you need:

• 1 ripe avocado
• 2 eggs
• 1 teaspoon maple syrup
• 1/2 cup coconut sugar
• 2.5 tablespoons coconut butter
• 1/2 cup almond flour
• 1/3 cup carob powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• Optional toppings* chocolate chips, coconut shreds, drippy nut butter, more coconut butter!

What you need to do:

1. Preheat oven to 350
2. Grease a baking dish
3. Add your avocado, eggs and coconut butter to a food processor and process
4. Add in the rest of the ingredients and pulse to combine
5. Pour batter into pan and top with whatever your little heart desires!

Gluten Free, Vegan Spiced Carrot Cake Bread

Never in my life have I tried quinoa flour but I got some at work and had to try it out. It actually smelled really good in the bag! You could always use regular flour here, but then it wouldn't be gluten free. This recipe is great for someone with sensitivies because it is also vegan! (woo, no eggs) I might try and make some kind of icing for it.....

serving size: 1 loaf

What you need:

• 1/2 cup grated carrot
• 3 small bananas, mashed
• 2 cups quinoa flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon pumpkin pie (or apple) spice
• 1/2 cup maple syrup (I used a cinnamon infused one!)
• 1 tablespoon coconut oil
• 1/4 cup almond milk
• 2 teaspoons vanilla extract
• optional* more shredded carrot for the top, walnuts or pecans, icing!

What you need to do:

1. Preheat oven to 350
2. Grease a pan (I used a loaf pan, obv)
3. Mix all your dry ingredients together, then fold in any additional exras (nuts, coconut chips, etc)
4. Mix all your wet indredients together, then pour into bowl of dry ingredients
5. Whisk everything together
6. Pour your batter into greased pan and top with coconut chips, more grated carrot and whatever else you decide to use
7. Cook for 40 minutes then check with a toothpick if done
8. If not, return to oven for an additional 5-10 minutes
9. Let cool for 15, then enjoy!

Paleo Zucchini Chocolatte Muffins

Sneaking veggies into all my desserts is my thing! Healthy is also my thing and these are great alternatives to crazy sugar packed muffins! Chocolate, healthy, decadent dessert (or breakfast!) what more could you want?

What you need:

• 1 medium sized zucchini, shredded
• 1 ripe banana, mashed
• 2 eggs
• 2 tablespoons coconut oil, melted
• 1/4 cup maple syrup or sweetener of choice
• 1/4 teaspoon sea salt
• 1.5 cups almond flour
• 3/4 cup cassava flour
• 1 teaspoon baking soda
• 1/3 cup roasted carob powder, can also use cacao or unsweetened cocoa
• 1/2 teaspoon cinnamon
• 1/8 teaspoon pumpkin spice seasoning
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened almond milk
• 1/4 cup dairy, gf chocolate chips

What you need to do:

1. Preheat oven to 350 degrees
2. Line a muffin tin with liners or grease with cooking spray
3. Shred your zucchini, then squeeze out all excess liquids. Set aside
4. Add everything else in a bowl, minus chocolate chips and stir together. 
5. Fold in zucchini
6. Fold in chocolate chips
7. Bake in oven for 25-28 minutes
8. Let cool for 15 minutes
9. Eaaaat them suckers cause they're good

Secret Ingredient Fudgy Brownies

Welp, there's a weird thing in these and when I was concocting this in my kitchen it was kinda freaking me out but! these are so good! I'm bringing them to Easter dinner and not telling anyone what's in them til after they eat them! muhahahah

serving size: 9 brownies

What you need:

• 1 can of black beans (no salt added, drained and rinsed very well)
• 2-3 tablespoons cacao powder
• 1/2 cup of oats
• 1/3 cup of honey (use agave or maple syrup and these would be vegan!)
• 2 tablespoons coconut sugar
• 2 teaspoons vanilla extract
• 1/4 cup coconut oil
• 1/2 teaspoon baking powder
• 1/2 cup dairy free chocolate chips (I love Enjoy Life's)

What you need to do:

1. Preheat oven to 350 degrees
2. Grease whatever kinda dish you're using
3. Rinse your beans very well
4. Add all ingredients except the chocolate chips to a blender, processor or mixer
5. Fold in chocolate chips after processing
6. Add your mixture to your greased dish, pop it in the oven for about 20 minutes
7. Take out and let sit 10-15 minutes before cutting
8. Eat!!!!

Paleo Apple Pumpkin Spiced Banana Bread with Chocolate Chips and Walnuts

Welp, my whole house smells amazing right now because of this bread. I had a couple old, really brown, scary looking banana's so I knew it was bread time! This bread is paleo, gluten free and refined sugar free!

serving size: 1 loaf

What you need:

• 3 very ripe banana's, mashed
• 3 eggs
• 1/4 maple syrup (I used the Maple Guild's cinnamon infused syrup)
• 1/2 nut butter of choice (I did a cashew/almond mix)
• 1/3 cup coconut flour
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• pinch of ground cardamom
• pinch of sea salt
• Optional Toppings: Dairy free, chocolate chips, pecans, walnuts, banana slices...

What you need to do:

1. Preheat oven to 350 degrees
2. Grease a loaf tin
3. Combine banana's, eggs, maple syrup and nut butter until smooth and very little chunks.
4. Combine flour, spices, baking soda and powder and salt
5. Pour dry ingredients into wet and stir well 
6. Top with any additional toppings you want
7. Bake for 50 minutes
8. Enjoy!

Vegan Red Velvet Cupcakes

I made these for Valentine's day but really they're delicious any time of the year. Mine didn't turn out as red as I woulda liked and I think it's because I used actual beets instead of a beet powder but not sure. I definitely want to make these again with the powder and see how they turn out.

Serving size: 12 muffins

What you need:

• 2 cooked beets
• 1 cup sweetened or unsweetened almond milk
• 3/4 cup coconut sugar
• 1/4 cup melted coconut oil
• 2 teaspoons vanilla extract
• 1 cup whole wheat flour + 1 tablespoon
• 1/2 cup of cacao powder
• 1 teaspoon baking soda
• 1 teaspoon lemon juice
• salt

What you need to do:

1. Preheat over to 375 
2. Grease a muffin tin
3. Puree your beets in a food processor 
4. Whisk together almond milk and lemon juice
5. Add in sugar, coconut oil, vanilla extract and beets
6. In a separate bowl add the flour, cacao powder, baking soda and salt and mix together
7. Mix the wet with the dry ingredients
8. Add your mix to the greased muffin tray
9. Bake around 23 minutes or until a toothpick comes out clean
10. Let cool around 10ish minutes
11. You can make a quick icing out of confectioners sugar and water! (I used Swerve's confectioners sugar!)
12. YUMMMMM

Whole Wheat Vegan Lemon Chia Berry Donuts

These are so good! And seriously satisfying if you love lemon poppy seed because these taste pretty darn close. These can also be muffins if you don't have a donut tray.

Serving size: This made 12 muffins and 6 mini muffins....

What you need:

• 2 cups flour (I like King Arthur's whole wheat)
• 3 tablespoons chia seeds
• 3/4 cup coconut sugar (I use Wholesome)
• 2 teaspoons baking powder
• 1 1/2 cups nut milk (I used almond)
• 1 teaspoon vanilla
• zest of one medium sized lemon
• 1 cup frozen berries

What you need to do:

1. Preheat your oven to 400
2. Grease your tray
3. Add all the dry ingredients first. Flour, chia seeds, coconut sugar, baking powder. Mix well
4. Next add in your milk, vanilla and lemon zest. Stir well then fold in frozen berries.
5. Be sure not to add too much donut mixture to your baking tray as these expand.
6. Bake 15 minutes or until tops are browned slightly.
7. Let cool for 10 minutes then enjoy!

Paleo Lemon Donuts

If you like sweets, and you like easy, then this recipe is for you! These took one bowl, minimal cleanup, hardly any time, but they DO NOT disappoint in taste! They're also paleo friendly, gluten free and refined sugar free. 

Serving size: 8 donuts, I added waaay too much batter so probably could make all 12. Not sure how many muffins this could make..12?

What you need:

• 1 tablespoon oil (I used Nutiva's coconut oil)
• 1 teaspoon vanilla extract
• 4 tablespoons maple syrup or honey (I used a mix of both, could sub agave for veg/vegan)
• 3 eggs (can sub flax eggs for veg/vegan)
• 1/2 cup milk (I used almond milk)
• 2 tablespoons fresh lemon juice
• lemon zest of 1/2 a fresh lemon
• 1/4 cup cassava flour (I used Otto's) 
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• powdered sugar for sprinkling on top (I recommend Swerve's confectioners "sugar")

What you need to do:

1. Preheat oven to 350 ℉.
2. Mix together oil, vanilla, sticky sweetener, eggs, milk, lemon juice, lemon zest until combined.
3. Add in your cassava and coconut flour and baking soda
4. Grease up your donut/muffin tin
5. Fill halfway, as these rise quite a bit!
6. Bake for 20 minutes
7. Remove from oven and let sit
8. Sprinkle with powdered sugar
9. Enjoy!