Muffins For The Littles (and bigs)


Healthy Plant Based Muffins - LOVED By The Littles

These two recipes are definitely favorites of my clients.  I've discovered just how well loved they are by kids too! My private coaching clients, and the She Glows E-Course students love having these on hand for a healthy breakfast or snack, instead of the highly processed pre-packaged muffins (that have zero nutritional value).  They are so easy to make, and freeze well.  Once you find out which one your family likes best, make a double batch. They make for easy travel snacks, or to stash at work for yourself for a quick snack. I recently kept my grandson for a week and we made 3 batches. He loves both, but prefers the banana.  My client's son (pictured below) loves the Apple Oat Protein best.

We had so much fun making these, it's something both boys get excited about making every week! And it's easy to let them help, because it's super simple and healthy ingredients in one bowl, just dump it all together and stir. You don't even need a mixer. 

If you have picky eaters, this is a good opportunity to sneak in some veggies. You can use any pureed fruit or veggies. For my grandson, I made a batch with his fruit and veggie pouches instead of applesauce, one had spinach in it. I also threw some shredded and finely chopped carrots in another batch.  

You can really use any all purpose flour, the recipes are very versatile. My client also replaced 1/2 of the coconut sugar in the banana recipe with applesauce and they turned out great, (another opportunity for veggies). I used oat milk, but again any plant based milk will work. If you do not want to use nuts in the banana recipe, you can use chocolate chips for a treat.  Or replace the chocolate chips in the apple oat protein recipe with raisins. You get the idea, get creative. I generally prefer making a recipe as is the first time, then playing with it, but do your thing and HAVE FUN!

I hope you love these recipes as much as these little ones do!

Banana Muffins

You Will Need: 
  • 1 1/4 cup mashed bananas
  • 1 cup plant milk
  • 1/3 cup coconut oil
  • 1 cup coconut sugar
  • 2 tsp apple cider vinegar
  • 1 tbsp vanilla 
  • 2 1/4 cup all purpose flour
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 3/4 cup walnuts 

How To Prepare:

Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil. Mash the bananas in a large mixing bowl. Measure to make sure you have about 1 1/4 cups mashed banana. Add the non-dairy milk, oil, sugar, vinegar and vanilla to the bowl and whisk with the bananas until well combined. To the wet mixture, add the flour, then sprinkle the baking powder and salt on top of the flour. Stir to mix with a large spoon until just combined; be careful not to over mix. Some small lumps are fine. Fold in chopped walnuts or chocolate chips, if using. Using a 1/4 cup measuring cup, add batter to the liners in the pan almost all the way full. Sprinkle more walnuts/chocolate chips on top if desired. Bake for 20-24 minutes, until golden on top and a toothpick comes out clean. Let cool for 5 minutes in the pan, then transfer to a cooling rack. Enjoy! 

Apple Oat Protein Muffins

You Will Need: 

  • 1 cup all-purpose gluten-free flour
  • 1 1/2 cups oats
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 3 tsp baking powder
  • 2 tbsp ground flaxseed
  • 1/2 cup plant based protein powder, chocolate or vanilla
  • 1 cup unsweetened apple sauce
  • 1/2 cup melted coconut oil
  • 1/2 cup pure maple syrup
  • 1/2 dairyfree chocolate chips (or cacao nibs, depends on the sweetness you prefer)

How To Prepare:

Preheat the oven to 375 degrees F.  Line a standard muffin pan with paper liners and spray them lightly with oil.  Place flour, oats, cinnamon, salt, baking powder, flaxseed and plant based protein powder in a bowl and mix well.  Add the apple sauce, coconut oil, and maple syrup and stir to combine.  Mix in the chocolate chips.  Spoon the mixture into the muffin cups and bake for 30 minutes, and toothpick comes out clean.  Cool for 5 minutes in the pan, then transfer to a cooling rack. Enjoy!

Crockpot Vegan Mexican Stuffed Peppers


First of all I'm not a photographer, and in all honesty I would be a much better "vlogger" (video). BUT I love having this space for favorite recipes that I want to share with you guys.  So look past whatever you see and KNOW if it's here, it's a winner and worth a go at your table.  ----> So about these stuffed peppers, they have lot's of flavor and are "meat eating man" approved!  An adventure for the palate, filling, and HEALTHY!!!!  What more could a girl want....?  Oh yea, the ease of the crockpot.

Did I mention the flavor?  These are bursting with it, and you can make them as S P I C Y as you want.  The best way to have people fall in love with plant based eating is to show up with the flavor.  There is such an abundance of plants and spices, it makes cooking F U N!!!  I love the lime juice and cilantro in these stuffed peppers.  The perfect pair and two of my absolute favorites.  Let's talk about the 1 cup of riced cauliflower - you CAN replace this with corn if you like, but personally I much prefer the nutritional value of the cauliflower over the corn.  And choose your salsa wisely, that determines much of the flavor.  I prefer a fire roasted salsa for this recipe.

Add the cumin, ancho chili powder, along with the smoked paprika (another favorite) and bam, everything comes together beautifully.  Add don't forget to pick up what you need for the avocado sauce for topping - trust me - SO much better than sour cream could ever be.  Get yourself a nice avocado and go to town.  Don't skip it.  Ok here you go...

What You Need:
  • 2 cups quinoa - cooked
  • 2 1/2 cups of your favorite salsa
  • 1 cup riced cauliflower
  • 1 can of black beans (15 oz)
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic salt
  • 1/4 tsp salt
  • 2 tsp cumin
  • 1 tsp ancho chili powder
  • 4 large bell peppers, remove tops, seeds, veins, and cut in half long ways (you can use any color, I had red so that's what I used)
  • 2 small avocados
  • 1 lime juiced
  • 1/4 tsp salt
  • 1/2 tsp hot sauce (you can use - or leave out up to you)
  • water
  • 1/2 cup chopped cilantro 
  • lime wedges for serving

How to Prepare:

1.  In a large bowl mix the first 9 ingredients together, making sure everything is mixed well.
2.  Fill each pepper with the quinoa mixture.
3.  Place each pepper in the crock pot and cook on high for 3 hours.  This makes a double layer in my crockpot.  These generally do well on low for 6 hours as well.
4.  Prepare the avocado topping.  Mash the avocado really well in a bowl.  Add the lime juice, hot sauce if desired, and the salt.  Whisk together until very smooth.  Add water to thin to the consistency you desire.  Start with adding only 1/2 - 1 teaspoon at a time.  (or you can use a little more lime juice - depends on your flavor preference)
5.  Serve with the chopped cilantro, avocado sauce, and lime wedges.

AND - let me know what you think.  We LOVE these.

THIS!!!!!  Did you miss my Facebook Live video about my favorite SAFE self tanners? Well just in case you did, I'm giving it a "take two" here on the blog.  You guys know me as that plant lovin, chemical hatin natural chick, BUT did you REALLY know that I am just as passionate and vigilant about what I put ON my body as what I eat? Did you know we absorb 60 - 70% of what we put on our skin right into our bloodstream?  And that some areas of our body are an astounding 100%?  I have been on a mission over the last couple of years to eliminate chemicals from my personal care regimen and household entirely.  The negative effects of this long list of chemicals is way more lengthy than the list of chemicals themselves! Ugggghhhhh - and so unnecessary as well -  as you can see - as I read over the ingredients in the video.  Let's hear it for the good ole radish! Some things have been more difficult to replace than others for sure.  Replacing the self tanner was tricky....we all know the perils of a BAD one.   The two I have settled on leave a beautiful color that I get so many compliments on.  Every. Single. Time.  Both of them are SO easy to apply. They are not overly drying, and do not have that awful offensive odor like virtually every other one I tried.  (one smells a little minty to me, and the other like almonds and coconuts YUM)  I use the My Skin's Friend spray for my face and hard to reach areas. I spray a good amount on, but no so much that it will run, and I don't rub it in. Sometimes I will use two layers depending on the amount of color that I want.   I use Beauty by Earth for the body.  I do one layer one day, and if I want more color do another layer the next.  I have included a link for purchase through Life With Nikki. I'm so pleased to share these with you, and I'm confident that you will love them just as much as I do.  Now - safely go get your tan on gorgeous girl!!!! xoxo

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Muffins For The Littles (and bigs)

Healthy Plant Based Muffins - LOVED By The Littles These two recipes are definitely favorites of my clients.  I've discovered ju...