Carrot Cake Muffins

 This muffin recipe is inspired by carrot cake! These muffins are gluten-free and dairy-free with a light & fluffy coconut whipped topping.

Ingredients:

-1 1/2 cup oat flour ( I made my own by grinding oats in my blender)

-1 tsp pumpkin pie spice

- 1/4 tsp baking soda

-2/3 cup unsweetened almond milk

-2 eggs

-1/4 cup maple syrup

-1/3 cup melted coconut oil

-1 cup grated carrots ( I used a fine grater for smaller pieces)

*Optional 1/3 cup raisins or chopped nuts (walnuts or pecans) 

I didn't add these, but I know it can add texture and extra flavor! 

Mix all ingredients in a medium bowl with a large spoon or electric mixer as listed.

Grease muffin tin with coconut oil or butter. Fill tins with batter,

Bake at 350 degrees for 20-25 minutes.

Let cool, then add Whipped Topping:

To make the Coconut Whipped Topping I used 1 can of coconut milk (full fat) with 2 Tbsp of maple syrup. *The Coconut Milk must be cold or it will not become "fluffy" enough for a topping. Blend on high with electric mixer until it is it stiff like whipped cream.

Add your topping or dairy-free frosting and enjoy!

Gluten-Free & Dairy-Free Banana Chocolate Chip Muffins

 

These muffins are perfect for when you have some bananas going a little brown and don't have many ingredients to bake with! 

I personally like to make small batches of muffins because healthy muffins usually only keep their delicious texture & taste for about 1-2 days.

 This recipe is gluten-free & dairy-free and free of refined sugar.

 Makes 6-8 medium muffins.

Ingredients:

- 2 bananas (mashed)

-2 tbsp maple syrup

-1/3 cup unsweetened coconut milk

-1/3 cup egg whites

-1/2 cup oats

-2 tbsp coconut flour

-1/4 cup Dairy-free/vegan chocolate chips 

(or as much chocolate as you want!)

Mix ingredients as listed. Grease muffin tin with coconut oil or butter. 

Bake at 350 degrees for 25-30 minutes. 

Let cool and enjoy these ooey gooey treats for breakfast or for an afternoon pick me up!

Chocolate Coconut Snowballs

 These delicious little bites are low in sugar and full of plant based protein! A great alternative to an after dinner chocolate to satisfy your sweet tooth.

Makes 14-16 balls. Suggested Serving: 2-3 Pieces. 

Approximate Macros Per Ball: Fat: 4g Carbs: 3g Protein: 3g Sugar: 2g Fiber: 1g

Calories: 60 per ball

Ingredients:

- 1 scoop Chocolate Protein Powder ( I used Vegan)

- 1/4 cup Oats

- 2 tbsp Cocoa Powder

- 1 tbsp Maple Syrup

- 3 tbsp Sunflower Butter (or any natural seed or nut butter)

- 4 tbsp Unsweetend Coconut Milk

- 1/3 cup Unsweetened Shredded Coconut (pour onto a plate for rolling)

Mix all ingredients in order (except for the coconut). Add the coconut milk 1 tablespoon at a time while mixing. You may need more or less depending on the consistency of your nut or seed butter.

Once ingredients are mixed. Form 1 inch balls using your hands. 

Then roll them in the shredded coconut.

Store in fridge for up to 4-5 days. 

Fudgy Gluten-Free Chocolate Cupcakes

These cupcakes are gluten-free, dairy-free and have half the sugar of a normal cupcake. 

They have more of a brownie texture which makes them fudgy! 

These aren't an everyday cupcakes, which means they are for special occasions as they still have sugar in them!

The icing I made is more of a drizzle and it does contain icing sugar, but it was a good dairy-free option. If you are trying to limit your sugar consumption, I would recommend a different vegan frosting or using your favourite flavored nut butter instead.

Ingredients: 

*Makes 10-12 small cupcakes or 8-10 medium cupcakes

-1 cup gluten-free flour (I used Bob's Red Mill 1 to 1 Baking flour)

-1/2 cup white sugar (or coconut sugar)

-3/4 cup cocoa powder 

-1/4 tsp baking soda

-3/4 cup almond milk

-2 eggs (or egg substitutes for a vegan option)

-1 tsp vanilla extract (or 3 drops vanilla stevia)

-1/3 cup melted coconut oil

Mix all ingredients in order, mixing the dry ingredients first then adding the wet ingredients. A stand mixer works best to make the batter smooth.

Grease your muffin tin with coconut oil and fill each cup 3/4 of the way full. 

Bake for 20-25 minutes at 325 degrees. 

Let the cupcakes cool before adding the icing.

This is how I made my dairy-free icing with a mixer:

-1/3 cup cocoa powder

-5 tbsp icing sugar

-1 tbsp unsweetened coconut milk

-1/2 cup melted coconut oil *add this last so it doesn't stick or begin to separate

This icing was sweet and I did not use it all! Next time I will be experimenting with a different icing recipe, but I am very happy with how the cupcakes turned out!

Low-Carb Pumpkin Spice Pancakes

 

I do not follow a keto diet, but I do love low-carb options! 

These delicious pancakes are gluten-free, dairy-free and free of refined sugar. They are easy to make and look like normal pancakes!

This recipe makes 1 serving (3 medium pancakes)

Approximately: 10g protein, 8g fat, 5g fiber, 3g sugar (naturally occurring in coconut flour)

Ingredients:

-2 Tbsp coconut flour

 (I used the organic Bob's Red Mill)

-1 Egg

-1/4 cup unsweetened almond milk

-Dash of Pumpkin Pie Spice

*Optional: 2 drops of Vanilla Liquid Stevia

Mix all ingredients in small bowl with fork or small whisk. 

Cook on frying pan with olive or coconut oil on low to medium heat.

Flip like you would a normal pancake once you see bubbles forming in the batter.

Once they are golden brown they are ready! I topped mine with a tsp of maple butter (syrup), but if you want keep your carbs and sugar low you can top it off with your favourite nut or seed butter. I've had these with sunflower butter which added more healthy fats, fiber and protein!

Chocolate Cherry Smoothie

 This is an antioxidant packed smoothie that is dairy-free! Perfect for those days when you need to change up your morning smoothie routine and satisfy your chocolate cravings. Cherries are a great source of potassium, phytochemicals and anthocyanins which help to decrease inflammation in the body.

Ingredients:

-3/4 cup unsweetened almond milk

-1/3 cup frozen cherries

-1/2 frozen banana

-1/2 tbsp cocoa powder

-3 tbsp plain coconut yogurt

-1/2 scoop vegan chocolate protein powder

Blend & Enjoy!

 Pumpkin Spice Protein Smoothie

Perfect for the holiday season, this smoothie has the taste of pumpkin spice without the refined sugar and REAL pumpkin!

Ingredients: 

-3/4 cup almond milk or coconut milk

-3-4 ice cubes

-1/2 frozen banana

-1 tbsp ground flaxseed

-2-3 tbsp pumpkin puree

-1/2 to 1 scoop vegan protein powder

-sprinkle of pumpkin pie spice

Blend and Enjoy !

*Approximately 20 grams protein, source of fiber, omega 3 & 6 fats to keep you full and support healthy digestion.