Pumpkin Spice Muffins

Pumpkin Spice Muffins


Now that fall is in full swing I have been spending more time in my kitchen. The cooler weather makes me want to put on my comfy clothes and make healthy baked goods and soups.
These muffins are one of my favs in the fall and I love how they can be made with just one bowl!!!   I’m all about quick, easy, and minimal clean up and these muffins are just that.
These are perfect for making for school lunches or for a quick grab and go snack. They are packed full of healthy nutritious ingredients.  Made with whole grain flour, oats, and honey these muffins are dairy free and naturally sweetened.   Pumpkin is also packed full of fibre, vitamin A (which is anti aging by the way) , and antioxidants. Bonus!


  • ⅓ cup melted coconut oil or extra-virgin olive oil*
  • 1/4 cup maple syrup or honey
  • 1/4 unsweetened apple sauce
  • 2 eggs, at room temperature
  • 1 cup pumpkin purée
  • 1/4 cup milk of choice (I used unsweetened almond milk)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon, plus more for sprinkling on top
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice or cloves
  • 1 ¾ cups white whole wheat flour or regular whole wheat flour
  • 1/3 cup old-fashioned oats, plus more for sprinkling on top


  1. Preheat oven to 325 degrees Fahrenheit. If necessary, Grease cups of your muffin tin with butter or non-stick cooking spray.
  2. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.
  4. Divide the batter evenly between the muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  5. Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down (you have been warned!). You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. I like to use muffin liners as I find it a bit easier to handle that way.
  6. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

xo Chelsea

3 Ingredient Peanut Butter Banana Oat Cookies

3 Ingredient Peanut Butter Banana Oat Cookies



I call these little treats Mookies!!  They are a super healthy banana cookie with a thick chewy texture.  Made with ripe bananas, oats, and natural peanut butter they are made from whole foods with no added sugar, eggs, flour, or dairy!  They are quick and easy to make and you can add you favourite mix -in like chocolate chips (these obviously add sugar but I like a little dark chocolate in mine!), raisins or a combo of both if you like!

My family loves these for breakfast or as a healthy snack! We hope you like them too!



2 large mashed bananas

1 cup oatmeal (raw normal Oats or quick Oats)

1 heaping spoonful of natural peanut butter or almond butter (1-2 tbsp)

Dash of cinnamon


Chocolate chips, nuts, raisins… 2- 3 tbsp of your favourite add in!


1. Preheat oven to 350 degrees.

2. Mash banana in a mixing bowl.

3. Add peanut butter and mix together.

4. Stir in Oats and cinnamon.

5.  Add chocolate chips, nuts, etc and stir until mixed into batter.

6. Drop by the spoonful onto a baking pan.

7. Bake for 15 mins or until slightly browned and let cool.

8. Enjoy!!

xo Chelsea


Healthy Chocolate Chip Zucchini Loaves

Healthy Chocolate Chip Zucchini Loaves


These little loaves are a variation of my carrot zucchini muffins.  They contain a little more zucchini in place of the carrots and have chocolate chips instead of raisins.  The recipe is very versatile and can be made into a larger loaf, mini loaves, or muffins.

The zucchini makes these really moist and provides a ton of nutrients including vitamin C, magnesium, vitamin A, as well as protein, and fiber.  I love that they are packed full of healthy ingredients, contain whole wheat flour, and are sweetened with honey instead of refined sugar.  I added dark chocolate chips for a little extra treat cause who doesn’t love chocolate?? I sure do!!

Recipe makes approx 24 and the leftovers freeze well.


Chocolate Chip Zucchini Loaves


  • 1 cup whole wheat flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons coconut oil melted
  • 1/2 cup honey
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1.5 cup finely grated zucchini
  • 1/2- 1 cup dark chocolate chips (optional)


  1. Pre-heat your oven to 350 F and place your rack in the center of the oven.  Grease your loaf pan or muffin tin.
  2. Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and stir together.
  3. In a second mixing bowl mix the honey, coconut oil (melted and cooled), egg, and vanilla together.
  4. Mix the wet ingredients into the dry ingredients until just combined.  Do not overmix!
  5. Add the grated zucchini and chocolate chips into the batter.
  6. Fill each muffin tin or pan until 3/4 full.
  7. Bake for 15-20 mins or until a toothpick comes out clean.
  8. Let them cool on a baking rack and enjoy!!

xo Chelsea