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


  • 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.


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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JUST Vegan Breakfast Burrito | Kimchi Mayo Dipping Sauce


Hey everybody, it’s been awhile. I’ve been caught in a Mom rut lately but I’m back and ready with a few of my favorite recipes as of late. Have you guys had JUST eggs yet? Never heard of it? The makers of JUST mayo created an egg scramble batter that looks and tastes just like eggs. It’s made from none of there than mung beans! I have made it way too many times; my kids are sick of scrambled eggs and omelets right now.


Today we did burritos. Super simple, super easy, protein filled sausage and egg breakfast burritos. And the kimchi mayo sauce is magic, one of my favorites right now. Add a dash of Chulula and you’re golden. We added some garlic sauce, but you could swap for Veganaise and cheese of your choice. The tortilla is key - go gluten-free or whole wheat, it’s your choice. But the softer the better so it hold together well.


Add some spinach or arugula for added fiber and nutrition. We love the Field Roast apple smoked sausages right now, so we added those too. It’s ridiculously filling and full of plant-based protein. This could be lunch or dinner as well. No need to limit yourself to breakfast. You’ll be so glad you made these, go for it! Let me know what you think…message me or post your own photos on Instagram.


JUST Breakfast Burrito Recipe

yields 1 breakfast burrito

Wrap Ingredients


Wrap Directions

  1. Heat the earth balance on a skillet. Once it’s liquid, add Just eggs. Let it cook, don’t add salt or cheese. Just cook it until firm, not liquid.

  2. Add sausage and cook longer until sausages are warm. Turn off heat.

  3. On a microwave safe plate layer tortilla with cheese and mayo sauce (recipe below). Warm tortilla for about 30 seconds.

  4. Add greens of choice. Then add the eggs and sausage mixture. Quickly wrap the burrito up. Enjoy while hot. Top with sriracha or Chulula hot sauce if desired.

Dipping Sauce Ingredients

Dipping Sauce Directions

  1. In a small dish mix the above ingredients thoroughly with a fork or spoon.

Taco Tuesday In a Bowl + Chia Blackberry Jam

This month over at The Honest Company, I'm giving the Taco Salad a clean makeover! And berry jam a new twist


For the full Taco Tuesday In A Bowl recipe and more photos of avocado, black beans, cheese and greens in a bowl, please visit the Honest Company blog! Happy Vegan Taco Tuesday! 


Also, over at the Honest Company,  I'm sharing my chia seed jam recipe! Check it out...

It's full antioxidants, vitamins, minerals and wonderful plant based fatty acids. No cane sugar or gelatins required. This Chia Blackberry Jam is super simple to make. Hooray! 


Fancy Oven Baked Sprouted Granola

Remember my dehydrated Millet Buckwheat Orange Zest granola? I promised to create a baked version soon. And today is the day! I'm sharing this oven-baked version of my sprouted granola over at Honest Company Blog today!  Click the link for more detailed photos. 

This is what I call fancy oven-baked Granola because it's sprouted first. Sprouting your grains first makes them higher protein and more digestible. Confused? explains this process, "there is a brief period in the life cycle of a grain or seed—right after it has started to sprout, but before it has developed into a full-fledged plant—when it's considered to be a sprouted grain. The outer bran layer will have split open, and the beginnings of a young shoot may be visibly peeking out of the grain. In this stage, some of the starchy portion of the grain will have been digested by the young shoot to fuel its awakening. It is this change in state that results in the observed nutritional difference between sprouted and conventional (ungerminated) grains."

Fancy Oven Baked Sprouted Granola


• 1/2 cup millet, soaked in water for 1-2 hours and rinsed
• 1/2 cup buckwheat, soaked in water for 1-2 hours and rinsed
• 1 Tbsp. chia seeds, soaked in water for 10 minutes
• 1 cup certified gluten-free oats
• 1/2 cup sprouted sunflower seeds (you can buy these, sprout yourself, or just use raw seeds)
• 2 vanilla beans
• 1 tsp. cinnamon
• 1/3 cup coconut sugar
• 2 heaping Tbsp. good quality organic honey
• 1/4 cup coconut oil, melted
• 1 pinch sea salt
*Try to use organic options when possible.


1. First set the millet and buckwheat aside and let it soak in water for at least an hour. Do the same with the chia seeds, except for 10 minutes.

2. In a food processor, chop up the oats and sunflower seeds until they are evenly distributed and chopped but not so much they are turned into a flour (about 10 seconds).
3. Add chia seeds, coconut sugar, honey and melted coconut oil. Pulse again until thoroughly mixed (like 5-10 seconds).

4. Add the rest of the ingredients and pulse one last time until the mixture is evenly combined (again about 5-10 seconds).

5. Put mixture onto a cookie sheet lined with parchment paper. If you don’t have parchment paper try and grease the pan a bit using a coconut oil spray or just rub coconut oil with a towel.

6. Cook at 350 degrees F for about 30 minutes. Please stir the mixture with a spatula every 5 minutes or so.

7. Let cool and enjoy. Store in a dry container in the fridge for a long shelf life. 

For more banter and a few extra photos you can check out the Honest Company Blog's original post. 

Millet, Chia + Orange Zest Granola

It's been a busy couple weeks and I have had a few new recipe ideas stewing in my brain. One was a new macaroon flavor {check}. Another was a healthy take on traditional oats and fruit granola. Today I'm sharing with you a raw version of the granola because The Honest Company blog is sharing my baked version with their readers. You do not need a dehydrator for that version but you will need one for this recipe. 


To sprout seeds and grains like millet and buckwheat, just soak for 3-4 hours in a bowl. Then rinse. Transfer to a mesh strainer and let sit in a warm spot - maybe by the window. {make sure you put a bowl under strainer so the water doesn't go all over the place}. The seeds will sprout tiny tails overnight. They are now ready to rinse and use in your cereal. It's really easy and really important to not skip this step when making homemade raw granolas.

You can germinate the seeds only {they won't grow tails} by soaking the seeds for 4-5 hours before making the cereal. This works well too. You can totally skip the sprouting overnight part if you just want to germinate the seeds. The seeds will sprout a bit in the warm dehydrator.


For those of you without a dehydrator...don't forget to check out my baked version over at the Honest Company blog. Enjoy!