Vegan Maple Banana Pecan Muffins

These muffins are to die for! They are everything one would want in a muffin and more! I don't think they lasted 24 hours in our house!

Easy Vegan Blueberry Muffins

Blueberry muffins are one of the best things for breakfast, snacks and every thing in between! A balance of sweetness, tartness and the deliciousness of baked goodies! This vegan recipe is sure to win you over, whether you're vegan or not!

Vegan Apple Crumble Muffins - Recipe

Muffins are the perfect breakfast, snack or even dessert for just about anytime of the year! These muffins are full of fruity flavor, cinnamon-y spice, perfect sweetness and topped with a delicious crumble!

Fall Inspired Vegan Recipes

     Fall is here! I love fall so much :) The weather here is slowly beginning to cool off, and it is getting darker earlier as well! We are slowly breaking out the sweaters and cozy blankets and praying that it doesn't decide to warm up again!

     Fall comes with its own set of flavors, from pumpkin, cinnamon, and nutmeg to caramel and apple .. the list could go on and on! With these delicious flavors, you can make a million different recipes that are 'fall inspired' to get you in the mood for the season! I have many recipes here on my blog that I have shared with you in honor of my favorite season-Fall! In case you've missed some, or you need a refresher, I am going to share them with you again!

 

Okay! Lets get into it! I am sharing the links to the recipes, so feel free to click over to them for the recipe and step-by-step instructions!

 

 

Meatless Monday Chili has to be first on my list! We make chili all the time during the colder months and this is a great vegan, oil free, and delicious recipe!

Pumpkin Muffin Tops are of course a must have for the fall months! Pumpkin and cinnamon make these muffin tops the perfect fall snack or even breakfast! For a completely vegan option, sub in maple syrup for the honey!

Sweet Potato Pumpkin Faces are a great and fun way to make your meals more festive! These are also great for little kiddos to help them eat their veggies! Perfect as a side item or a delicious snack!

Healthy Homemade Bread is a staple recipe to have anytime of the year, but especially in the fall and winter months! There is nothing better when its chilly outside than a warm slice of bread with jam, pumpkin or apple butter or dipped in some soup!

 

This Sweet Potato Casserole is on of the best I've ever had(not to brag or anything)! Its super creamy even though there is no butter or milk in it! Its great for the Thanksgiving table!

 

Harvest Salad is a delicious, healthy, and flavorful dish that is perfect for lunches, dinners and the Thanksgiving table! Its great warm or cold, so it does wonderfully in packed lunches!

 

 

Gingerbread Cookies are a delicious treat to make in the fall months! They are packed full of fall flavors and are perfect with  cup of coffee! For the vegan version, sub maple syrup for honey and vegan cream cheese for regular cream cheese!

These are just a handful of the fall inspired recipes that I have here on my blog! Hopefully you enjoy these recipes and they get you in the festive, fall mood! Each one of these recipes contain delicious fall flavors, healthy nutrients and are all really easy to make! Delicious food can still be healthy, even during the holidays!

Please share these recipes and my blog with your friends and family to help everyone live a healthier lifestyle!

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Stay healthy, happy and laughing!

H. Banana

Easter Morning Glory Muffins

     Easter is just around the corner, which means that it is slowly becoming Spring time! I love the Spring season and all the life and beauty it brings! To help celebrate the Easter Holiday, I wanted to make something that was both delicious and healthy! These Morning Glory Muffins are just that!

     These muffins are both delicious and nutritious! They are full of fruit and vegetables to help your day get started off right! The oil and eggs( found in most muffin recipes) is recplaced with apple-sauce to create a lighter, yet moist muffin! In addition to being super yummy, these muffins are both Vegan and Oil-Free, making them the perfect breakfast, snack or dessert!

Ingredients:

2 cups Flour
1 TBS Baking Powder
2 tsp Baking Soda
2 tsp Cinnamon
1 tsp Ground Ginger
1/4 tsp Salt
1/2 cup Brown Sugar ( or Maple Syrup and use less Apple Sauce)
1 1/2 cup Unsweetened Apple Sauce
1 tsp Vanilla
1/2 Unsweetened Coconut Flakes
1/2 Raisins
1 cup Crushed Pineapple
1 cup Grated Carrot
Oats and extra Brown Sugar for a topping(optional)

First, whisk together the dry ingredients- Flour, Baking Powder, Baking Soda, Cinnamon, Ginger, Salt and Coconut.

 

In a differnt bowl, mix together the wet ingredients- Brown Sugar, Apple Sauce, Vanilla, Pineapple, and Grated Carrot.

Then, add the wet mix into the dry mix along with the raisins.

Mix it to combine but make sure not to over mix. It should be a fairly stiff batter, but not a dough!

Preheat the oven to 400 F and line or grease a muffin tray. I used parchment paper and made my own liners, but store bought ones will work fine too! Also, Coconut Oil or Vegetable oil is great to grease with.
Fill the tins a little over half way full and top with a sprinkle of brown sugar and oats.

Bake for 20 minutes or until a tooth pick comes out clean.

 

Your house will smell amazing and you'll be craving a muffin by now! Thank goodness you have a whole tray full to eat!
 Let the muffins cool for a few minutes before removing them and letting them cool completely on a wire rack.

     These muffins are perfect for Easter Morning or any morning out of the year! They are also great to pack in lunches, have as a snack, or even as a dessert with a cup of coffee or tea! The coconut, carrot and pineapple pair together so well and make these muffins super moist and delicious! Also, its added healthy-ness!

     I hope you enjoy this recipe! Oil Free and Vegan recipes are hard to come by, so when you find a good one, you'll want to hold on to it! Its also a good idea to share those recipes with your friends and family! Please do so with this one too!

You can follow the blog via email, Google, Twitter @ SpinachisGood, Tumblr @ justrunningforfood, and on Pinterest @ Hannah Plunkett.

I post every Friday!

Happy Easter!
H. Banana

Berry Lemon Muffins

I know, these aren't the greatest looking muffins ever, but they are delicious all the same! The muffins are the perfect blend of the tartness of the berries and the sourness of the lemon! They are perfectly moist and delicious!

Ingredients:
1 cup Coconut Flour
1 Tbs. Chia Seeds
1 Tsp. Baking Powder
1/2 Tsp. Lemon Zest
Pinch of Salt
3 Eggs
1/3 Cup Coconut Oil
1/3 Cup Honey
1/4 Cup Lemon Juice
1 Cup Coconut Milk
1 Cup Frozen Berries

Start by whisking together the dry ingredients. Make sure that the Baking Soda doesn't clump up.

Next, beat the eggs and add to the bowl along with the lemon juice and coconut milk. Make sure to mix well!
Heat the coconut oil and honey together in the microwave and mix into batter.
Then fold in the frozen berries. The more you mix this the more color will come out of the berries, so keep this in mind! If you want a purple-ish batter like I did, mix fairly well. If you want to keep the colors separate, just fold to combine.

Grease a muffin tin and then scoop the batter into the molds. These muffins don't rise too much, so fill them fairly full.

Bake at 350 F for 30-35 mins. They smell so good while baking!

Once they are baked, let cool for 5 minutes before removing from the pan and allowing to cool completely.

They are just simply delicious! A perfect spring and summer breakfast, snack or even dessert! I love how the berries just burst when you bite into them!

So, even if they aren't beautiful in looks, they really pack some yummy flavors!


Please share this post and this blog with your friends and family to spread the love of healthy living!
You can follow the blog via email, Google, Twitter @ SpinachisGood and on Pinterest @ Hannah Plunkett.

Stay tuned for more healthy post every Monday and Friday!

Keep healthy and Safe!
H. Banana

Chocolate and Peanut Butter Muffins

Chocolate and peanut butter is a match made in heaven in these muffins! They are the perfect blend of the rich cocoa and nutty peanut butter flavors. Even though they have bold flavors, the muffins are light and fluffy for a great, healthy breakfast, snack or dessert!

The other day Mom was wanting some muffins for breakfast the following morning, and like usual I jumped to make some for her! They problem was that there are so many flavor combos to chose from! How do you chose between apple and cinnamon, lemon and blueberry, oatmeal raisin, etc. ? My family loves chocolate  no matter what, and peanut butter is a great partner for it, so I went with that and the result was pretty delicious , if I do say so myself!

So, let's get on with the recipe, shall we?

Ingredients:
1 cup Whole Wheat Flour
1/2 cup All Purpose Flour
1/2 cup Coconut Oil
1/2 cup Honey
1 Egg
1/2 cup Unsweetened Greek Yogurt
1 cup Unsweetened Almond Milk
1/2 tsp Baking Soda
1 tsp Baking Powder
1/4 tsp Salt
1 tsp Vanilla
1/3 cup Cocoa Powder
1/3 cup PB2 ( You can also just use regular peanut butter and use a little less coconut oil.)

Preheat your oven to 400 F. Beat together the honey and coconut oil. You want the oil to be soft but not liquid. Add the egg and beat until well combined. Next, add the yogurt, almond milk, vanilla and flours. Mix until combined. Add in the baking powder, salt, and baking soda along with the cocoa powder and PB2(or regular peanut butter if that is what you're using). Mix this together until the mixture is lump free and smooth.  Grease or line a muffin tin and spoon in the batter. I filled mine about 3/4 of the way full. This is enough for 12 muffins. Bake for 15 mins. or until a toothpick inserted in the middle of the muffin comes out clean. Let them cool in the pan for 10 mins. and then remove them and let them completely cool on a wire rack.

These muffins smell so good while baking and they taste just as delicious! Enjoy them for breakfast with some fresh fruit, as a snack or even a dessert! They are the perfect thing to grab for a quick bite to eat, or enjoying with a nice cup of coffee!

You can also make a pile of mini muffins like I did here! They are perfect for little hands and they're super cute!

I hope you enjoy this post, and if you make these muffins, please let me know what you think! Share this post with a friend and don't forget to check back for more healthy recipes like this one!

Keep healthy and Safe!
H.Banana

Follow the blog on Twitter @ Spinachisgood and on Pinterest @ Hannah Plunkett. Also, please give the blog a follow to stay up to date on my post!

Calorie Saving Holiday Food Swaps.

Have you ever wondered whether there was a healthier way to make your favorite holiday treats? Well, there are so many healthier recipes out there from pumpkin pie to turkey dressing, but what about just tweaking the recipe you already love? Here are a few food swaps that might help you. Now, just be clear not all of these will taste good in everything. Use your imagination and have fun with it!

Oil:
Oil can be substituted with applesauce 1 for 1. So, if you use a 1/2 cup of oil you can use a 1/2 cup of applesauce instead. This is a great tip for things like muffins and sweet breads!

Sugar:
Sugar can be substituted with Stevia 1 to 3/4. So if you use a cup of sugar you can use 3/4 a cup of stevia. Stevia can be found in almost any grocery store now, but if you can't find it in your local store try Whole Foods or Fresh Market. The brand of stevia my family uses is Truvia.

Butter:
Butter can be substituted with coconut oil 1 to 3/4. So, like the sugar and stevia, if you use a cup of butter you can use 3/4 of a cup coconut oil. Now, I must say this taste better in some things than others. It does give a slight coconut flavor, which is great in chocolate cookie but maybe not so much in sweet potato casserole. Have fun with it though! Maybe sweet potato and coconut with become the next popular flavor combination!

Cow's Milk:
Cow's milk can be substituted with unsweetened almond milk 1 to 1. So, if the recipe calls for a cup of cow's milk, you can use a cup of unsweetened almond milk. I have used this tip a lot and I have never tasted an almond flavor as a result from it.

Milk Chocolate:
Milk chocolate can be substituted with 70% dark chocolate 1 to 1. So, if you use a cup of milk chocolate, just use a cup of 70% dark chocolate instead. This gives anything a richer and darker chocolate flavor and I love this tip because of it!

Heavy Cream:
Heavy cream can be substituted 1 to 3/4 with Raw Cashew Cream. So for a cup of heavy cream just use 3/4 of a cup of raw cashew cream. I have never used cashew cream so I can't tell you how it will taste, but if you use it I would be interested in knowing what you think about it!

These tips came from HeandSheeatclean.com

I hope these tips inspire you to try new things and hopefully make your holidays a little healthier! Let me know if you try any of these and what you thought!

Keep healthy and Safe.
H.Banana

Coffee Cake in a Mug

Some times I get the cravings for something sweet, but I don't all ways have time to make a whole batch of something, so why not make a single serving in a mug??!
This recipe I found on Pinterest, and for the link to the website see my recipes page.

Ingredients:
1tbsp butter softened but not melted

 1tbsp truvia

 1 egg

 1/8 tsp baking powder

 A few drops of vanilla

 2tbsp almond milk or heavy cream

 1/4 cup almond flour
(I added a dash of cinnamon to mine)

For the topping:

1tbsp butter softened

 1tsp truvia

 2tbsp almond flour

 Dash of cinnamon

Cream the butter and Truvia together in your mug. Then add the egg and mix well.

Add the rest of the ingredients  (except for the ingredients for the topping) and mix it all together.

Now, mix up the topping.

Add the topping to the top of the mix and pop it in the microwave. The recipe called for 1 and a half minutes but I had to add another minute.

I must say that it doesn't look anything like the picture on the website, but I have never made a mug recipe and it turn out exactly the same.
My little brother loved this little coffee cake! He kept asking for more!

Let me know what you think it you try this recipe!

Keep it healthy and Safe!
H.Banana

Pumpkin Muffins!

Fall is slowly creeping out here and its time to start thinking about pumpkin pies, Pumpkin Lattes, Pumpkin cookies...yummm.

  These muffins are the perfect way to start the day in a fall-ish way! They are a wonderful blend of Pumpkin, pecans and spices. You won't believe that they are healthy!
If you want the link to the recipe's website see the Recipe's page.

Here are the ingredients:
1 cup almond flour
½ cup coconut flour
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon pumpkin pie spice
3 eggs, lightly beaten.
¾ cup canned pumpkin puree
3 Tablespoons melted coconut oil
1 teaspoon vanilla extract
¼ cup honey
¼ cup chopped pecans

The dry ingredients:

And the wet ingredients

Mix all the dry ingredients together( Coconut flour, Almond Flour, Baking Soda, Pumpkin Pie Spice , and salt. DO NOT ADD THE PECANS!)

Then beat your eggs lightly and add them to the bowl along with the other wet ingredients (Honey, Pumpkin Puree, Vanilla, coconut oil)
Mix them together until smooth. I used a electric beater but you can use a spoon.

Now, line a muffin pan with paper liners (or you can use the silicone liners that I used. We got them at Hobby Lobby) or grease them with butter or a little coconut oil.

Take a spoon and fill the tin with the batter. Fill the cups up a little over half way.

 

Then chop the pecans up and mix in a little of the Pumpkin Pie spice (Or just cinnamon) and sprinkle the mixture on top of the muffins.

 

 

 

Set your oven to 350 degrees Fahrenheit and place the muffins in. Bake for 20 to 25 minutes.

They took 25 minutes to bake for me. I used a toothpick to check and see if they were done. Just poke the toothpick in a muffin and if it comes out clean then they are done.

Take them out of the oven and let them cool a bit before removing them from the pan and putting  them on a cooling rack.

 

Don't they look delicious? I let them cool until I could pick them up with my bare hands comfortably. Take them out of the wrappers (If you used them) and place them on a plate to serve right away or in an air-tight container to store.

 

These were so yummy and easy to make. I can't believe they taste this good and are this healthy! My family rated these muffins a 10 out of 10!

If you try this recipe let me know how it goes and how you liked these Pumpkin Muffins!

Keep it healthy and SAFE,
H. Banana