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Healthy Blueberry Crumble Bars

July 12, 2020 by livesimplyhealthy 2 Comments

Healthy Blueberry Crumble Bars!

These Healthy Blueberry Crumble Bars are a perfect summer treat. They’re a healthier version of a typical blueberry crumble dessert. I made these bars with nutrient dense, whole foods and only a small amount of natural sweetner. I like to warm one or two of these blueberry crumble bars and enjoy them for a morning snack.

The oat crumble is made from a combination of almond flour and oats, and is used for both the base and the crumble topping. The chia blueberry filling is sweet and thick. It pairs perfectly with the hint of cinnamon and nutmeg from the oat crumble.

For more summery desserts, try my Chocolate Layer Cake with Strawberries and Whip Cream, Mini Chocolate Peanut Butter Pies, or Chocolate Chip Cookies.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Healthy Blueberry Crumble Bars

Laura Brining

A warm baked blueberry filling with an oat and almond crumble

5 from 1 vote

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Prep Time 15

Cook Time 40

Total Time 55

Servings 16

Ingredients

Blueberry Filling:

3 cups blueberries fresh or frozen
2 tablespoons maple syrup
1/2 tablespoon lemon juice
2 tablespoons chia seeds

Crumble:

1 cup almond flour
1 1/2 cup oats
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup dates pitted
1/4 cup + 2 tablespoons water
2 tablespoons almond butter
2 tablespoons maple syrup
1/4 cup coconut oil melted
1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees Fahrenheit.
To prepare the blueberry filling, add the blueberries, maple syrup, and lemon juice to a small pot over medium high heat. Bring the mixture to a simmer for 5 minutes while stirring the mixture and allowing the blueberries to break down. Add the chia seeds and stir to combine. Reduce heat to low and gently simmer for 10 minutes, stirring occasionally. Set aside.
To prepare the cumble, add the almond flour, oats, baking powder, cinnamon, and nutmeg to a large bowl. Stir until combined. Add the dates and water to a small blender. Blend on high until a smooth date paste is formed. Add the date paste, almond butter, maple syrup, melted coconut oil, and vanilla to the bowl. Stir until fully combined and crumbly.
Line a 9x9 baking dish with parchment paper or grease with coconut oil. Divide the batter and press 2/3 of the batter into the prepared baking dish. Save the remaining 1/3 of the batter for the topping.
Pour the prepared blueberry filling over the base and spread until it evenly covers the base. Crumble the remaining 1/3 of the batter over the blueberry filling.
Bake in the prepared oven for 24-26 minutes, until the crumble topping is slightly golden. Let cool and then cut into 16 bars. Store leftovers in the fridge and warm them slightly before serving.

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Vegan Spaghetti Aglio E Olio

June 27, 2020 by livesimplyhealthy 4 Comments

Vegan Spaghetti Aglio E Olio!

A wholesome plant-based version of the classic Italian pasta dish, Spaghetti Aglio E Olio.

Spaghetti Aglio E Olio is a simple and flavourful dish made with garlic and olive oil. My version is made with homemade parmesan ‘cheese’ made from whole food ingredients. I have created the plant-based version of parmesan with a combination of nuts and nutritional yeast. This dish is garlicy and flavourful. It’s great when you need something quick and easy.

This pasta dish is perfect served with a side salad. I like to serve it with a garden salad topped with toasted chickpeas and pumpkin seeds for added protein. I served this with these brown rice gluten-free spaghetti noodles.

For more pasta dishes, try my Creamy Chipotle Pasta, Mediterranean Pasta Salad, or my Creamy Mushroom Pasta Sauce.

Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.

Vegan Spaghetti Aglio E Olio

Laura Brining

A plant-based version of the classic Italian pasta dish

5 from 1 vote

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Prep Time 10

Cook Time 5

Total Time 15

Servings 5 -6

Ingredients

Pasta:

One 454g package of spaghetti gluten-free if needed
4 tablespoons olive oil
4-6 cloves garlic minced
1/2 teaspoon chili flakes
1/2 teaspoon sea salt
1/2 teaspoon pepper

Vegan Parmesan Cheese:

1/4 cup cashews
1/4 cup almonds
4 tablespoons nutritional yeast
1/4 teaspoon sea salt

Topping:

Fresh chives or basil optional
Additional red chili flakes optional

Instructions

Cook your spaghetti according to package directions and set aside.
Heat a large pan over low-medium heat. Add the olive oil and minced garlic. Let the garlic simmer for 3-5 minutes while stirring occasionally until golden brown. Remove the pan from the heat. Add the cooked pasta. Season with the chili flakes, sea salt, and pepper. Stir to combine and set aside.
Prepare the vegan parmesan cheese by adding the cashews, almonds, nutritional yeast, and sea salt to a small blender. Blend on high until the nuts form fine crumbs.
Add about half of the vegan parmesan cheese to the prepared pasta and stir to combine.
Serve your pasta. Top each serving with the remaining vegan parmesan cheese and additional basil, chives, or chili peppers if desired.

Chocolate Brownie Overnight Oats

June 17, 2020 by livesimplyhealthy 2 Comments

Chocolate Brownie Overnight Oats!

These Chocolate Brownie Overnight Oats are so creamy and luxurious. They taste rich and chocolatey, while made with all wholesome ingredients. These overnight oats are vegan, refined sugar-free, and gluten-free. I made a creamy base made with nuts and seeds for added protein and fat. The combination of fiber, carbohydrates, protein, and healthy fats makes these oats filling and satisfying.

These oats are great on their own, but I also love to enjoy them with fresh strawberries, shredded coconut, or other fresh berries.

For more breakfast and snack ideas, try my Cinnamon Roll Muffins, Healthy Overnight Chia Oats, or Healthy Toasted Granola.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Chocolate Brownie Overnight Oats

Laura Brining

Thick and creamy chocolate overnight oats

5 from 1 vote

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Prep Time 5

Total Time 5

Servings 1

Ingredients

1 Medjool date pitted
1 tablespoon raw cashews
1 tablespoon pumpkin seeds
1 tablespoon hemp hearts
1 tablespoon cocoa or cacao powder
3/4 cup water
1/2 teaspoon vanilla
1/2 cup oats
1 tablespoon chia seeds
1/2 cup full fat coconut milk from a can of coconut milk

Instructions

Add the date, cashews, pumpkin seeds, hemp hearts, cocoa powder, water, and vanilla to a small blender. Blend on high until all the ingredients are a smooth liquid. Pour the chocolate liquid into a glass jar or container. Add the oats, chia seeds, and coconut milk. Stir until fully combined.
Set the mixture aside and stir again about 5 minutes later to prevent the chia seeds from clumping.
Place the oat mixture in the fridge overnight or for at least 6 hours to thicken.
Right before eating the oats, you can add additional water depending on how thick you like your oats. Add 1-4 tablespoons of water until you reach your desired consistency, if needed.

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Vegan Chocolate Chip Cookies

June 9, 2020 by livesimplyhealthy 12 Comments

Vegan Chocolate Chip Cookies!

These cookies are the perfect classic chocolate chip cookie. I cannot believe how close these taste to the classic cookies I would bake as a child, even though they are made grain-free, vegan, and refined sugar-free. These cookies are so soft and chewy. They are my new go-to cookie when I am craving a sweet treat and are so amazing slightly warm fresh from the oven.

I made these cookies using whole food ingredients. They’re made from a base of almond flour and sweetened with maple syrup. The almond flour adds healthy fats and plant-based protein to these cookies, while creating a chewy texture.

I like to use dark chocolate sweetened naturally with coconut sugar. I use Zazubean Extra Dark Chocolate in Canada or HuKitchen Simple Chocolate when I can get to the states.

For more healthy cookie recipes, try my Chocolate Chunk Oatmeal Cookies, Double Chocolate Chunk Cookies, or Peanut Butter Oatmeal Cookies.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Vegan Chocolate Chip Cookies

Laura Brining

Soft and chewy classic chocolate chip cookies

5 from 5 votes

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Prep Time 10

Cook Time 13

Total Time 23

Servings 14

Ingredients

2 cups almond flour
1 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup coconut oil melted
1/2 cup maple syrup
1 teaspoon vanilla
1 tablespoon almond butter
1/2 cup dark chocolate chips or chocolate chunks

Instructions

Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Add the almond flour, baking soda, and salt to a large bowl. Stir to combine.
Add the melted coconut oil, maple syrup, vanilla, and almond butter. Stir until well combined. Add the chocolate chips or chunks and stir again. Place in the fridge to chill for 20 minutes.
Preheat your oven to 350 degrees Fahrenheit. Remove the chilled dough from the fridge and roll into 14 even sized balls. Place the dough balls on the prepared baking sheets. Press the cookies gently with the palm of your hand to flatten them slightly. Do not flatten them completely as they will spread out on their own.
Bake in the preheated oven for 11-14 minutes, or until slightly golden on the edges but still somewhat soft in the centre. Let cool completely.

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Vegan Coconut Cream Cake

June 1, 2020 by livesimplyhealthy 6 Comments

Vegan Coconut Cream Cake!

This Coconut Cream Cake is so decadent and fluffy. It reminds me of a cross between a coconut cream pie and a vanilla cake. It features two coconut cakes layered between coconut whip cream and topped with shredded coconut.

It’s vegan, gluten-free, refined sugar-free, and made with whole food ingredients. I’ve used ingredients like oats, coconut flour, coconut milk, and flax seeds to create a nutrient dense cake that still tastes delicious. This cake is sweetened with date sugar for a natural sugar option loaded with fibre and minerals. I use this raw date sugar, but you can also use coconut sugar.

Store this cake in the fridge for up to a week. It’s perfect enjoyed slightly warmed or room temperature so that the cake is light and fluffy, but the whip cream is still chilled.

For more healthy cake recipes, try my Carrot Cake with Cashew Cream, Chocolate Layer Cake with Coconut Whip Cream, or Strawberry Swirl Cheesecake Bites.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy meal ideas and nutrition tips.

Vegan Coconut Cream Cake

Laura Brining

Moist coconut cake with coconut whip cream and flaked coconut

5 from 3 votes

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Prep Time 15

Cook Time 35

Total Time 50

Servings 10 -12

Ingredients

Coconut Cake:

3 flax eggs 3 tablespoons flax meal and 9 tablespoons water
2 1/2 cups oat flour 2 1/2 cups oats blended into a fine flour
1/2 cup coconut flour
2 teaspoons baking powder
2 teaspoons baking soda
1 cup coconut sugar or cane sugar
1/3 cup coconut cream the thick white part from a can of chilled full fat coconut milk
1/2 cup coconut oil melted
1 cup plant milk
4 tablespoons apple cider vinegar
2 teaspoons vanilla
1 cup unsweetened shredded or flaked coconut

Coconut Whip Cream:

Coconut cream from two 400 ml cans of full fat coconut milk the thick white part from a chilled coconut milk can
2 teaspoons maple syrup
1/2 cup unsweetened shredded or flaked coconut for topping

Instructions

Preheat your oven to 350 degrees Fahrenheit and line two 9 inch round cake pans with parchment paper or grease them with coconut oil.
Prepare your flax eggs by mixing the flax meal and water together in a small bowl and set aside to thicken.
In a large bowl, add the oat flour, coconut flour, baking powder, baking soda, and date sugar. Stir until combined. Add the prepared flax eggs, coconut cream, coconut oil, coconut milk, apple cider vinegar, and vanilla. Stir well until fully combined. Add the coconut flakes and stir until combined.
Pour the batter evenly between the two prepared cakes pans. Bake in the preheated oven for 35-37 minutes. Let cool completely.
To prepare the coconut whip cream, add the coconut cream to a mixing bowl or stand mixer. Whip on high until light and fluffy. Add the maple syrup and whip again to combine.
To assemble the cake, place one cake on your serving plate. Top with a thin layer of whip cream. Place the second cake directly on top of the first cake. Frost the cake with the whip cream. Sprinkle the coconut flakes on top of the frosted cake.
Chill in the fridge before serving. Store the cake in the fridge for up to one week.

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Vegan Shepherd’s Pie

May 31, 2020 by livesimplyhealthy 10 Comments

Vegan Shepherd’s Pie

I hadn’t had a classic Shepherd’s Pie for years before creating this recipe. I believe any dish can be made healthier using whole food ingredients, while still maintaining classic flavours. This Vegan Shepherd’s Pie is rich and delicious. Seasoned hearty lentils and mushrooms are combined with carrots and peas to create the base of this dish. They’re topped with a thick and creamy mashed potato topping and broiled until crispy and golden.

This version of Shepherd’s Pie is vegan and gluten-free. The mashed potatoes are made creamy with a combination of coconut oil and cashew cream. I used classic seasonings like thyme, paprika, and tarragon to create a flavourful lentil mushroom filling.

For more healthy dinner ideas, try my West African Peanut Stew, Cheesy Broccoli Rice Casserole, or Creamy Chipotle Pasta.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips.

Vegan Shepherd's Pie

Laura Brining

A vegan version of Shepherd's Pie made with seasoned lentils and mushrooms

5 from 4 votes

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Prep Time 15

Cook Time 35

Total Time 50

Servings 6 -8

Ingredients

Lentil Mushroom Filling:

1 teaspoon olive oil
1 medium onion diced
3-4 cloves garlic minced
1 cup carrot diced (about 1 large carrot)
One 8oz package mushrooms diced
1 teaspoon sea salt
1 teaspoon pepper
1/2 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 1/2 cup dried lentils soaked and drained
2 cups water or veggie broth
2 tablespoons tomato paste
1 tablespoon tamari or soy sauce gluten-free if needed
1 tablespoon red wine vinegar
1/2 cup frozen peas

Mashed Potatoes:

5 cups potatoes chopped (about 5-6 medium potatoes)
1/2 cup raw cashews
3/4 cup water
2 tablespoons coconut oil
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley

Instructions

To prepare the lentil mushroom filling, heat the olive oil in a large pot over medium-low heat. Add the onion, garlic, carrot, and mushrooms. Season with salt, pepper, smoked paprika, thyme, and tarragon. Stir occasionally until soft, about 8-10 minutes.
Add the lentils, water or veggie broth, tomato paste, tamari, and red wine vinegar. Simmer over medium-low heat until the lentils are soft, about 20 minutes. Add the frozen peas right after cooking. Remove from the heat and set aside.
Meanwhile, add the potatoes to a large pot and cover with cold water. Bring to a boil for about 20 minutes, until tender. While the potatoes are cooking, prepare the cashew cream by blending the soaked cashews and water in a small blender until smooth.
To prepare the mashed potatoes, drain the cooked potatoes and return them to the pot. Mash them to your desired consistency. Add the prepared cashew cream, coconut oil, and remaining seasonings. Stir until smooth and combined. Set aside.
To assemble the Shepherd's Pie, add the cooked lentil mushroom filling to a 8x12 baking dish. Top the lentils with the prepared mashed potatoes. Garnish with additional dried parsley if desired. Broil on high until golden brown, about 5-7 minutes.
Let sit for 10 minutes before serving.

Notes

It is not necessary to soak your lentils before cooking, however it cuts down on cooking time and increases our ability to digest and absorb the nutrients from the lentils. I soak my lentils overnight, but even a few hours will be beneficial. If you do not soak your lentils, you may need to add slightly more liquid and increase the cooking time.

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Vegan Cinnamon Roll Muffins

May 20, 2020 by livesimplyhealthy 4 Comments

Vegan Cinnamon Roll Muffins!

Soft and fluffy Vegan Cinnamon Roll Muffins topped with a creamy cashew icing. These cinnamon swirled muffins feature a crunchy pecan topping and creamy icing. I love enjoying these muffins slightly warmed!

These muffins are vegan, gluten-free, and refined sugar free. They are made with nutrient dense ingredients such as oats, coconut flour, coconut milk, and pecans. They’re lightly sweetened with maple syrup for a natural sweetener with added minerals.

For more healthy snack ideas, try my Cinnamon Apple Oat Muffins, Banana Chocolate Chunk Muffins, or Oatmeal Date Cookies.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Vegan Cinnamon Roll Muffins

Laura Brining

Soft cinnamon roll muffins with a cashew icing

5 from 2 votes

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Prep Time 20

Cook Time 30

Total Time 50

Servings 16

Ingredients

Muffins:

3 flax eggs 3 tablespoons flax meal + 9 tablespoons water
2 1/2 cups oat flour 2 1/2 cups oats ground into a flour
1/2 cup coconut flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 cup maple syrup
2/3 cup coconut cream the thick white part from a chilled can of coconut milk
1/2 cup coconut milk
4 tablespoons apple cider vinegar
2 teaspoons vanilla
3 teaspoons cinnamon

Topping:

1 teaspoon cinnamon
1 tablespoon coconut oil melted
1 tablespoon maple syrup
1/4 cup pecans roughly chopped

Icing:

1/4 cup cashews soaked for at least 4 hours and rinsed
3 tablespoons water
1/4 teaspoon vanilla
1 tablespoon maple syrup

Instructions

Preheat your oven to 350 degrees Fahrenheit and line a cupcake tray with 16 silicone cupcake liners.
To prepare the muffin batter, mix the flax meal and water in a small bowl to create the flax eggs and set aside to thicken.
In a large bowl, add the oat flour, coconut flour, baking soda, and baking powder. Stir to combine.
Add the flax eggs, maple syrup, coconut cream, coconut milk, apple cider vinegar, and vanilla. Stir until well combined.
Set aside 1/2 cup of the prepared batter in a small bowl. Add the cinnamon to the 1/2 cup of batter and set aside.
Evenly scoop the remaining batter into 16 prepared muffin cups. Add a spoonful of the cinnamon batter into each muffin cup and swirl it together with a knife.
Prepare the topping by adding the cinnamon, melted coconut oil, maple syrup, and pecans in a small bowl. Evenly distribute the topping over the prepared muffin batter.
Bake the muffins in the preheated oven for 29-32 minutes. Allow to cool.
Prepare the icing by adding the drained cashews, water, vanilla, and maple syrup to a small blender. Blend until fully smooth. Drizzle the icing over the cooled muffins.
Store the muffins in the fridge or freezer.

Notes

Ensure your oats are certified gluten-free if required.

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Vegan Chipotle Taco Pasta

May 10, 2020 by livesimplyhealthy 6 Comments

Vegan Chipotle Taco Pasta!

Vegan Chipotle Pasta combines classic taco flavours in a creamy tomato-based pasta sauce. This sauce is so smokey and flavourful. The smokey chipotle flavours pair perfectly with the cheesy nutritional yeast. I used black beans and romano beans, but red kidney beans or pinto beans would also be great here.

I suggest topping this pasta with a generous sprinkle of nutritional yeast. It adds more delicious cheesy flavour and it’s packed with B vitamins and protein. I also like to crumble some tortilla chips on top. I like the grain-free Siete Tortilla Chips best.

For more pasta recipes, try my Creamy Mushroom Pasta Sauce, Mediterranean Pasta Salad, or Creamy Chipotle Pasta Sauce.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Vegan Chipotle Taco Pasta

Laura Brining

Creamy chipotle taco pasta sauce

5 from 3 votes

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Prep Time 10

Cook Time 20

Total Time 30

Servings 5 -6

Ingredients

1 teaspoon olive oil
1 medium onion diced
3-4 cloves garlic minced
2 medium bell peppers diced
1 1/4 teaspoons sea salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chipotle powder
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
Two 540 ml cans of beans rinsed and drained*
One 400 ml can of coconut milk
One 398 ml can of tomato sauce
1/4 cup nutritional yeast
One 454g package of your pasta of choice cooked according to package directions

Instructions

Heat olive oil in a large pot over low to medium heat. Add the onion, garlic, bell peppers, and all seasonings. Saute for 6-8 minutes, until soft.
Add the beans, coconut milk, tomato sauce, and nutritional yeast. Stir until combined. Simmer on low to medium heat for about 14-16 minutes until hot.
Serve over your choice of pasta. Sprinkle with additional nutritional yeast if desired.

Notes

*I used one can of black beans and one can of romano beans. You could also use red kidney beans, pinto beans, or a mix of beans.

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Peanut Butter Rice Krispie Cups

May 4, 2020 by livesimplyhealthy 2 Comments

Peanut Butter Rice Krispie Cups!

Peanut Butter Rice Krispie Cups are a delicious twist on the classic marshmallow treat. These rice krispie cups combine a creamy peanut butter sauce with brown rice puffs and a drizzle of dark chocolate. I like to enjoy these straight from the freezer, but they are also great slightly thawed.

These are made with whole food ingredients, which makes them a healthier version of rice krispie treats. This version is vegan, gluten-free, and refined sugar-free. Try to look for a rice puff cereal without added sugar. I used Nature’s Path Organic Rice Puffs which are made with organic puffed brown rice as the only ingredient.

For more peanut butter chocolate recipes, try my Mini Chocolate Peanut Butter Pies, Peanut Butter & Jelly Chocolate Cups, or Chocolate Peanut Butter Eggs!

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipe ideas and nutrition tips!

Peanut Butter Rice Krispie Cups

Laura Brining

Peanut butter rice krispie cups drizzled in dark chocolate

5 from 1 vote

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Prep Time 10

Total Time 10

Servings 12

Ingredients

Rice Krispie Cups:

1/2 cup natural peanut butter
1/4 cup coconut cream the thick white part from a can of full fat coconut milk
2 tablespoons coconut oil
1/4 cup maple syrup
1/2 teaspoon vanilla
4 cups puffed rice I used brown rice puffs

2 tablespoons dark chocolate OR Chocolate Coating:

1 tablespoon cocoa or cacao powder
1 tablespoon melted coconut oil
1/2 tablespoon maple syrup

Instructions

Line a muffin pan with 12 silicone muffin liners or grease with coconut oil.
Add the peanut butter, coconut cream, and coconut oil to a glass bowl. Gently melt the mixture over a double boiler while stiring occasionally, or melt the mixture in the microwave by microwaving for 30 second intervals and stirring in between intervals until fully melted.
Once melted, remove the bowl from the microwave or double boiler and add the maple syrup and vanilla. Stir until combined. Add the puffed rice and stir until combined.
Spoon the mixture evenly into the prepared 12 silicone muffin liners or greased muffin cups. Press the mixture down firmly. Place in the freezer while you prepare the chocolate coating.
To prepare the chocolate coating, melt 2 tablespoons of dark chocolate OR prepare the chocolate coating mixture by adding the cocoa or cacao powder, melted coconut oil, and maple syrup to a small bowl. Stir until fully combined.
Remove the rice krispie cups from the freezer and drizzle the melted chocolate or chocolate coating over each rice krispie cup.
Place in the freezer to set for at least 2 hours.
Pop the rice krispie cups out of their silicone moulds or pan. You can enjoy these straight from the freezer or let them thaw slightly before enjoying them. Store the rice krispie cups in the freezer.

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Vegan Banana Chocolate Chunk Muffins

April 28, 2020 by livesimplyhealthy 4 Comments

Vegan Banana Chocolate Chunk Muffins!

These Vegan Banana Chocolate Chunk Muffins are so moist and delicious. It has taken me many years to create a banana recipe for the blog because I am usually not a huge fan of banana flavour. After some requests I finally made banana muffins and I am now a convert. These muffins are so soft with the perfect amount of sweetness.

I used whole food ingredients like oats, coconut flour, flax seeds, and coconut milk to create this healthier version of a regular muffin. These muffins are also vegan, gluten-free, and refined sugar free. I like using dark chocolate sweetened naturally with coconut sugar. For anyone in Canada, I use Zazubean Dark Chocolate. When I’m in the US I buy HU Kitchen Simple Dark Chocolate.

For more healthy muffin recipes, try my Blueberry Oatmeal Muffins, Chocolate Protein Muffins, or Lemon Cranberry Muffins!

Tag me and follow along on Instagram @livesimplyhealthy for more healthy meal ideas and nutrition tips!

Vegan Banana Chocolate Chunk Muffins

Laura Brining

Moist and delicious banana chocolate chunk muffins

5 from 2 votes

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Prep Time 15

Cook Time 30

Total Time 45

Servings 16

Ingredients

3 medium ripe bananas
3 flax eggs 3 tablespoons ground flax + 9 tablespoons water
2 1/2 cups oat flour 2 1/2 cups oats ground into a flour
1/2 cup coconut flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 cup maple syrup
1/3 cup coconut cream thick white part from a can of full fat coconut milk
1/2 cup coconut milk
2 teaspoons vanilla
4 tablespoons apple cider vinegar
1/2 cup dark chocolate chunks

Instructions

Line 2 muffin tins with silicone or paper muffin liners and set aside. Preheat oven to 350 degrees Fahrenheit.
Mash the bananas in a small bowl and set aside.
Prepare the flax eggs by mixing the ground flax with water and set aside to thicken.
In a large bowl, add the oat flour, coconut flour, baking soda, baking powder, and cinnamon. Stir until fully combined.
Add the mashed banana, flax eggs, maple syrup, coconut cream, coconut milk, vanilla, and apple cider vinegar. Stir until fully combined.
Mix in the chocolate chunks.
Scoop the mixture evenly into 16 prepared muffin cups. Bake in the preheated oven for 29-32 minutes, or until slightly golden.
Let cool before enjoying. Store in the fridge or freezer.

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livesimplyhealthy

Healthy Blueberry Crumble Bars

Ingredients

Blueberry Filling:

Crumble:

Instructions

Vegan Spaghetti Aglio E Olio

Ingredients

Pasta:

Vegan Parmesan Cheese:

Topping:

Instructions

Chocolate Brownie Overnight Oats

Ingredients

Instructions

Vegan Chocolate Chip Cookies

Ingredients

Instructions

Vegan Coconut Cream Cake

Ingredients

Coconut Cake:

Coconut Whip Cream:

Instructions

Vegan Shepherd's Pie

Ingredients

Lentil Mushroom Filling:

Mashed Potatoes:

Instructions

Notes

Vegan Cinnamon Roll Muffins

Ingredients

Muffins:

Topping:

Icing:

Instructions

Notes

Vegan Chipotle Taco Pasta

Ingredients

Instructions

Notes

Peanut Butter Rice Krispie Cups

Ingredients

Rice Krispie Cups:

2 tablespoons dark chocolate OR Chocolate Coating:

Instructions

Vegan Banana Chocolate Chunk Muffins

Ingredients

Instructions

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