Chunky Monkey Banana Muffins (refined sugar and dairy free)

Chunky Monkey Banana Muffins | Refined Sugar & Dairy Free

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The Best Banana Muffins

Recipe yields 12 muffins.

This banana muffin recipe is one of my favourites and it just so happens to be healthier than most! I used my basic banana muffin recipe, drizzled them with chocolate & peanut butter and topped them with walnuts to make them the Chunky Monkey version. You can also leave them as is cause they are also really good just on their own!!

  • These muffins are easy to make with basic ingredients. Only one bowl required.
  • They’re made with 100% whole grains, yet they’re fluffy and delicious. No one will know the difference.
  • They’re also naturally sweetened rather than loaded with refined sugar. You can use maple syrup (or honey) offers a touch of extra flavour!
  • They are dairy free and use either olive oil or coconut oil instead of butter.
  • These muffins also freeze well. Just defrost individual muffins in the microwave for 30 to 60 seconds, or until gently warmed through.

INGREDIENTS

  • 1/3 cup melted coconut oil or extra-virgin olive oil. I prefer coconut oil as sometimes you can slightly taste the olive oil depending on the brand you use.
  • 1/3 cup maple syrup or honey
  • 2 eggs, preferably at room temperature
  • 1 1/3 cup packed mashed ripe bananas (about 4 bananas)
  • 1/4 cup milk of choice or water (I used 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 3/4 cups regular or white whole wheat flour
  • 1/3 cup old-fashioned oats, plus more for sprinkling on top
  • Optional: once out of the oven and cooled drizzle with melted chocolate (dairy free if avoiding dairy), melted peanut butter and add chopped walnuts or pecans to make these Chunky Monkey style!

INSTRUCTIONS

  1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease all 12 cups of your muffin tin with butter or non-stick cooking spray.
  2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
  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 blueberries, fold them in now.
  4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total).
  5. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  6. Place the muffin tin on a cooling rack to cool.
  7. Once cooled drizzle with melted peanut butter and chocolate and top with walnuts if you want!

*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).

Enjoy!!

xo Chelsea

Healthy Whole Wheat Banana Bread

Healthy Whole Wheat Banana Bread- refined sugar & dairy free.

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This banana bread is one of my favourites, is really easy to make and full of healthy whole food ingredients.  Made with 100% whole wheat flour and and a touch of natural honey or maple syrup for sweetness they are made with just a few simple ingredients. I also love that they are full of fibre, potassium and also dairy free!

INGREDIENTS

  • 1/2 cup honey or maple syrup
  • 1/3 cup melted coconut oil or grapeseed oil
  • 2 eggs
  • 4 mashed ripe bananas
  • 1/4 cup milk of choice
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon, plus more to swirl on top
  • 1 3/4 cups white whole wheat flour or regular whole wheat flour
  • Totally optional: 1/2 cup mix-ins like chopped walnuts or pecans, chocolate chips, fresh banana slices.

INSTRUCTIONS

  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
  2. In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
  4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. (I used a mini loaf pan and decreased the bake time to 30 mins)
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

xo Chelsea

Healthy Homemade Gummy Bears

Healthy Homemade Gummy Bears

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These healthier homemade gummy bears are super easy to make and are made with unsweetened fruit juice and have no added sugar.  Not only do these have way less sugar than regular gummies, they are made using Organika’s Bovine Gelatine Powder which is high in protein, great for gut health, and reduces joint pain.  It is also known to help increase brain function and reduce the signs of aging.  Bonus!!!  I promise they look WAY more difficult to make than they are- all you need is some unsweetened juice, gelatin powered, and a gummy mold!!

Feel free to get creative as there are so many options of what kind of juice you can use.  I have used fresh pressed juice, unsweetened fruit/veggie juice, as well as different smoothie blends and they all turned out well. I have also used this recipe to make rosé gummies and simply replaced the juice with a cup of rosé wine!!

Ingredients:

  • 1 cup unsweetened 100% juice
  • 2 tbsp gelatin grass-fed is best (I like Organika’s Bovine Gelatin Powder)
  • Silicone gummy molds (I ordered mine on Amazon) or an 8″ x 8″ glass baking dish

Instructions:

  1. Pour the juice into small saucepan.
  2. Bloom your gelatin- this is done by adding it to the top of the juice and letting it sit for 3 minutes until it appears almost wrinkly and somewhat absorbed.
  3. Stir the gelatin well into the juice, then heat gently on a low temp until the juice is very warm but not boiling. This is important, do not overheat!!
  4. Keep stirring until the gelatin is fully dissolved.
  5. Pour the mixture into silicone molds or an 8-inch by 8-inch glass baking dish that’s been very lightly greased with coconut oil. You don’t have to grease the silicone molds if you decide to use those. How many gummy snacks you’ll end up with depends on how big your molds are.
  6. Refrigerate the Homemade Gummy Snacks for at least 2 hours, then pop them out of the molds. You may want to freeze them for 15 minutes before you try to unmold.

Recipe Notes

Keep these gummy snacks refrigerated in a covered container. They keep for 3 to 5 days. If you want them to be a bit sweeter you can also add a tbsp of honey to the juice after the gelatin while heating the mixture.

xo Chelsea