Colorful Chocolate Banana Muffins [gf, dairy-free, egg-free]

These cute little Easter Muffins are really easy to make, taste fluffy, moist and perfectly sweet. Top with frosting and you have super healthy cupcakes. Free from eggs, nuts, gluten, dairy and cane sugar they are perfect for pretty much any kid. Plus, and most importantly, they pass the taste test.

Vegan Chocolate Easter Muffins

Because these chocolate banana muffins are so easy to make, the kids can participate. Mine are topped with Trader Joes Chocolate Covered Sunflower seeds, but you can top them with any fun candy or even plain chocolate chips. They make breakfast on-the-go festive for April or any month out of the year.

*healthy* Vegan Chocolate Banana Muffins | Pure Kitchen Blog | PUREMAMAS
Vegan Gluten-Free Chocolate Banana Muffins | PUREMAMAS

This recipe was adapted from Two Peas and Their Pod. She’s got some really fun recipes, if you wan’t checked them out, you really should. It’s a very moist, delicious allergen-free banana bread recipe. The chocolate addition is great for those that want chocolate in/on everything.

Vegan Gluten-free Chocolate Muffins | Pure Kitchen Blog #PUREMAMAS

Festive Chocolate Chip Banana Bread Muffins

yields 10 muffins

Pure Kitchen Vegan Chocolate Banana Muffin Recipe

INGREDIENTS:

  • 1 Tbsp flax seed meal (ground flax seed)

  • 3 Tbsp water

  • 1 cup gluten-free flour

  • 1/2 cup organic cocoa powder

  • 1 tsp baking soda

  • 1/2 tsp sea salt

  • 2 super ripe bananas

  • 1/3 cup coconut oil, melted and slightly cooled

  • 3/4 cup coconut sugar

  • 2 Tbsp agave nectar or maple syrup

  • 1 tsp vanilla extract

  • 3/4 cup vegan chocolate chips and 1/2 cup Trader Joes candy coated chocolate covered sunflower seeds.

DIRECTIONS:

Heat your oven to 350°F. Grease muffin tin.

  1. In a small bowl, mix together the flax seed meal and water. Let sit for 10 minutes.

  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.

  3. In a standing mixer bowl, combine the ripe bananas, melted coconut oil, agave (maple syrup) and beat until combined. Add in the coconut sugar, flaxseed mixture, and vanilla extract. Mix until smooth.

  4. Add the dry ingredients into the wet ingredients, and mix again on medium until well combined. Stir in 1/2 cup of the chocolate chips.

  5. Pour batter into prepared muffin tin. Sprinkle the remaining 1/4 cup of chocolate chips over the top of each muffin. Bake for 45 minutes.

  6. Let sit 15 minutes then remove muffins from pan and set on wire cooling rack. Serve warm.

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Coco Haze Superfood Truffles

A snack that speaks to your sweet-loving side with minimal sugar, contains essential fatty acids, B vitamins and minerals? Yep, here it is. And, it contains both soluble and insoluble fiber to gently protect digestion. My 5 year old daughter loves making and, eating these, so try them out with your kids!

20161006-2L2A4035.jpg

These coco haze superfood truffles are creamy, velvety, rich, chocolatey and a tad sweet; they curb the sweet tooth cravings without the guilt. 

I used all organic,  non-GMO and Terrasoul Superfoods ingredients to create these super easy truffles that will take you about 20-30 minutes to make. This is not an ad, I love Terrasoul superfood products because they are super high quality and substituting with lesser quality ingredients wouldn't yield the same wonderful truffle results. 

Have fun and enjoy!

What You'll Need:

  • High speed blender
  • Glass or stainless bowl
  • Silicone spatula
  • Waxed paper
  • Method
Vegan Superfood Truffles | high in fiber & antioxidants! #terrasoul #purekitchen
Vegan Superfood Truffles | high in fiber & antioxidants! #terrasoul #purekitchen
Vegan Superfood Truffles | high in fiber & antioxidants! #terrasoul #purekitchen

Coco Haze Superfood Truffles

TRUFFLE INGREDIENTS

Vegan Superfood Truffles | high in fiber & antioxidants! #terrasoul #purekitchen

TRUFFLE DIRECTIONS

  1. In a high speed blender add coconut flakes and puree until a course powder forms.

  2. Add coconut oil and maple syrup.

  3. Blend until ingredients become smooth and don’t be surprised if this takes 5-10 minutes. You’ll want to stop to bring excess ingredients back down from the sides of the blender into the mixture with a silicone spatula.

  4. Add remaining ingredients minus sugar, acai and extra vanilla powder blending until smooth. If at this point you find the mixture too thin, you can add up to ¼ cup additional cacao. If you do add cacao, blend until smooth, taste and if it’s now too bitter, simply add a little more maple syrup.

  5. Scrape out of blender into a glass or stainless bowl. Add cacao until your excess oil and syrup is “soaked” up.

  6. In a small bowl, mix together acai, vanilla powder and optional sugar. If making for the kids, they tend to like the coconut sugar.

  7. Now you’re ready to roll into truffles! On waxed paper, roll with your hands and coat with reserved acai and optional sugar.

notes: Truffles will be good for up to one week when stored in the refrigerator. Enjoy!

Guest Post Recipe by Christine Dionese - co-founder of flavor ID and an integrative, epigenetic health and food therapy specialist. Christine lives, works and plays bicoastally with her family between Southern California and Upstate New York. 

 

No-Bake Peanut Butter Cookie Dough Bars

Because everybody on Instagram voted for this recipe, I decided to spend the afternoon whipping up another back and measuring each step so that I could share an easy, simple doable recipe with you all. These peanut butter coconut dough bars are vegan, gluten-free, soy-free, corn-free and just d-e-l-i-c-i-o-u-s!  

cookie dough bar recipe | vegan gluten-free soy-free corn-free

The dough is made up of garbanzo beans, almond flour, almond or peanut butter, coconut oil, brown sugar and maple syrup. Pretty healthy for cookie dough. And best of all, you don't have to bake them! Just pop them in the freezer and they are ready to devour just an hour later. 

chocolate chip cookie dough bars recipe | vegan gf soy-free corn-free
chocolate chip cookie dough bars recipe | vegan gf soy-free corn-free
chocolate chip cookie dough bars recipe | vegan gf soy-free corn-free
chocolate chip cookie dough bars recipe | vegan gf soy-free corn-free

No-Bake Peanut Butter Cookie Dough Bars Recipe

yields 16 bars

COOKIE DOUGH INGREDIENTS

COOKIE DOUGH BAR DIRECTIONS

  1. In a food processor or standing mixer, whip up the wet ingredients: garbanzo beans, garbanzo bean liquid, 4 Tbsp coconut oil, vanilla, maple syrup and peanut butter. 
  2. Mix well until super smooth and creamy. 
  3. Add the brown sugar and the flour. Blend again until well mixed. Don't over mix. 
  4. By hand add 1/3-1/2 cup chocolate chips. Fold them into the dough.
  5. Grease a square pan and spread the cookie dough mixture evenly. 
  6. Set in the freezer. 
  7. Fill a sauce pan 1/3 of the way full of water. Heat on stove. Set a ceramic mixing bowl on top of the sauce pan. Add the rest of the chocolate chips and the 1/2 Tbsp of coconut oil.
  8. With a wooden spoon keep blending the chocolate chips until they start to melt. Let them melt completely. Then you will spread the melted chocolate over the cookie dough mixture that is setting in the fridge. 
  9. Sprinkle evenly with flakey sea salt. 
  10. Place the chocolate covered cookie dough pan into the freezer again until it cools and sets completely. About an hour. 
  11. Store in the freezer until ready to eat. Enjoy! 
No Bake Peanut Butter Cookie Dough Bars | vegan recipe | gluten-free soy-free corn-free

If you love this recipe, please let me know via the comments. Or better yet, show me some love on Instagram: @purekitchenblog I would love to see your creations and photos. 

The Perfect Gluten-free Vegan Pie Crust

This vegan gluten-free pie crust is just perfect. It's basic, easy to make, no fuss and very versatile. Just 4 simple ingredients. 

perfect vegan gluten-free pie crust

You can make this vegan gluten-free pie crust in just minutes. No more stressing about homemade pies. I'm sure this day and age the Thanksgiving table consists of family with of all sorts of different food allergies. Am I right? Good news is that this recipe is free of gluten, dairy and eggs.

Stay tuned for a wonderful 2 Fall recipes using this crust: a vegan apple and pumpkin pie recipe coming to the blog soon. 

vegan gluten-free pie crust | #purekitchenblog #puremamas
perfect vegan gluten-free pie crust | #puremamas #purekitchen #piecrust
perfect vegan gluten-free pie crust

The Perfect Gluten-free Vegan Pie Crust Recipe

yields 1 pie crust

INGREDIENTS

perfect vegan gluten-free pie crust

DIRECTIONS

  1. Preheat an oven to 400°F.
  2. Combine gluten-free flour and sea salt in a food processor. Do a quick pulse to combine. 
  3. Cut in butter until the mixture resembles coarse meal.
  4. Add the cold milk, one tablespoon at a time, while blending until all ingredients are well combined.
  5. Using parchment paper place dough onto one sheet, flatten with your palms, then place another sheet on top. Roll out to the desired size using a rolling pin. Remove the top sheet and carefully invert into pie pan.
  6. To bake the pie crust alone, bake at 400°F for 15 - 20 minutes. If using a pie filling, bake according to pie recipe instructions.

notes: I liked having some crust dough left over to use on top. You can cut strips or make shapes like I did in the photos above. This recipe is adapted from Bob's Red Mills web site and I used their flour but my own vegan ingredients. 

Superfood Buckwheat Muffins (gf vegan)

These hearty superfood buckwheat muffins are packed and loaded with tons of protein, fiber and natural sweeteners. No eggs, no refined white sugar, no gluten and low in added fats. 

superfood buckwheat muffins | gluten-free | high protein | vegan

I love breakfast but get really tired of the same old boring routine: granola and vegan yogurt, smoothies smoothies or almond butter covered bananas. 

I want something that keeps my belly full, satisfies my breakfast taste buds, contains protein and that isn't full of added unhealthy fats and sugars. These muffins fit the bill and do the trick. A perfect pre-workout snack. 

The ingredients list might look long but don't let it fool you; if your kitchen has a healthy pantry, you probably have a lot of these ingredients already on hand. 

superfood buckwheat muffins | gluten-free | high protein | vegan

I don't know about you guys but I love cooking; it's my form of meditation. Having a food blog is more than that though because it is not only a creative outlet for me but it keeps me on my toes. Having to create tasty recipes in my kitchen that are super healthy without inventing the wheel - isn't easy at all!! But since I love games, I love challenges and puzzles, and I also love making others smile and inspiring others to eat healthy -- creating recipes for everybody to try is a win win win quadruple win. 🙌🏼🎖🏆

superfood buckwheat muffins | gluten-free | high protein | vegan
superfood buckwheat muffins | gluten-free | high protein | vegan

Anyways these superfood buckwheat muffins are moist, filling, totally healthy and kids love them, too! If you make them I would love to hear your thoughts either in the comments below or on instagram! Please share a photo if you love them? Don't already follow me on Instagram - check out my feed

superfood buckwheat muffins | gluten-free | high protein | vegan
superfood buckwheat muffins | gluten-free | high protein | vegan

Superfood Buckwheat Muffins Recipe

yields: 12 muffins

superfood buckwheat muffins | gluten-free | high protein | vegan

INGREDIENTS

Dry

  • 1 scoop (approx 1/3 cup) vanilla protein powder (ie. pea protein, rice protein)
  • 1 cup buckwheat flour
  • 1 cup almond flour
  • 1/2 cup + 2 Tbsp coconut sugar
  • 1/4 cup ground flax seeds or chia seeds (or a combo of both)
  • 1/4 cup hemp seeds
  • 3/4 tsp baking powder
  • 1 + 1/2 tsp pumpkin pie spice
  • 1/2 tsp sea salt

Wet

  • 1/2 cup coconut nectar
  • 1 cup almond milk
  • 1 cup chopped carrots
  • 1/3 cup apple sauce
  • 2 Tbsp vegan butter or coconut oil
  • 1/3 cup raisins (sub chocolate chips if you feel like it)

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Thoroughly blend all dry ingredients together with a whisk. Set aside. 
  3. In a food processor, puree/blend all the wet ingredients, except for the raisins. Blend until really smooth. 
  4. Add the dry mix to the food processor with the wet ingredients and puree until everything is evenly blended. Add raisins and pulse a few times until mixed well. 
  5. Grease a muffin tin or use paper muffin cups. Evenly pour the mixture into each muffin cup.
  6. Bake for 50-60 minutes.
  7. Let cook. Then serve.